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I'd like to start off by thanking all of you for the touching comments you've left lately. As much as I'd like to think that this place is just my creative outlet and that I don't need validation from others, it means the world to me when you say such nice things. I'm happy that you're happy here! Please feel free to speak up whenever you feel so inclined; I am always excited to hear your questions and personal experiences. Your words make this place worth it for me.
Second of all, I have failed to mention the fact that the little babe kicking at my ribs is a girl! And yes, her name will be Addie Mason. We've been contemplating lately about whether or not Addie should be short for something like Addison or Adelaide. Any thoughts? For me, there's just something about the way Addie Mason looks when it's written. It has such a crispness and sophistication to it. Let me know what you think!
But let's get to the real reason you're here. Today I'd like to talk about Christmas. I am particularly fond of the Christmas season. People seem to be their very best selves during this time of year, treating strangers more pleasantly and loved ones more dearly. The holidays also bring out people's finest recipes: secret ones they only bring out for Christmastime, especially festive ones they wrap in cellophane and leave on doorsteps. What a cheery time of year!
Which brings me to... doo doo doo DOO! The unveiling of a special holiday treat for all of us to enjoy together. To make this Christmas holiday especially memorable, I have brainstormed and come up with about twenty of my all-time favorite holiday treats, one for each day of the Christmas countdown. Every weekday from now until December 25th, I will be posting a tried-and-true recipe from Christmases past. I hope you will find at least a handful of recipes that you choose to write down, add to your Christmas binder, or save to a festive folder on your desktop.
I have thought and thought about whether or not I should adjust these recipes to meet bright-eyed code (i.e. little to no sugar, whole wheat flour). I have decided to experiment a little: If I think a recipe has potential in sugar-alternative form, I will try it out and let you know my findings. But if I cringe at the thought of altering a recipe that's been handed down through the generations, perfected only over time, I'm not going to touch it. I will, however, share my own tips on how to consume the unaltered, sugary ones responsibly. But it's up to you to decide if you want to follow those tips or not.
Day 1: Beth's Cinnamon Butterscotch Pull-Apart Rolls
(Yes, all elements of that title are absolutely necessary.)
I almost feel obligated to begin with this recipe. It belongs to one of my mom's dearest friends, Beth Decker, who unfailingly brought a bundt pan of these rolls (uncooked) to our house every Christmas Eve. Her instructions: Let rise overnight. Pop in the oven before opening presents. Enjoy for Christmas morning! I love the idea of providing a few families with breakfast on Christmas morning. What a treat it is to not worry about messying the kitchen or taking time away from family to cook a big breakfast.
These rolls cause complete self-indulgence to anyone who smells them baking in the oven. They are gooey and messy and cinnamony and all-around wonderful. I ate far too many of them the other night and suffered a major headache and sugar crash shortly thereafter. If you, like me, are not used to refined sugar, please see my tips below.
Bright-eyed Tips: Never share a pan of these rolls with only your husband (or only yourself!); instead, plan to serve them at a brunch or other get-together with plenty of friends. Serve them with cheesy scrambled eggs, glasses of milk, and a fruit salad (citrus fruits complement beautifully). Savor just two or three rolls, making each bite count.
20 Rhodes pan rolls, thawed
1 small box butterscotch pudding mix (not instant)
1/2 cup brown sugar
3 tablespoons cinnamon
1/2 cup butter
1/2 cup chopped pecans (optional)
Spray a bundt pan with non-stick spray. Combine dry pudding mix and cinnamon in a small bowl. Cut each roll in half and dip into cinnamon mixture. Arrange rolls in pan, alternately sprinkling with nuts. Sprinkle remaining cinnamon mixture over the top. Combine brown sugar and butter in microwave-safe bowl. Heat in microwave until syrupy (about 2 minutes). Pour over top of rolls.
Cover with plastic wrap. Let rise until double (overnight or at least 3 hours).
Bake at 350 for 25 minutes with a cookie sheet on the bottom rack to catch any drips. When done, flip bundt pan upside down onto a plate.
These are very best served right from the oven, but they'll be pretty good the next day. Just cover with plastic wrap.
