Memorial Day

May 22, 2015. Category: holidays

Wishing everyone a happy Memorial Day weekend. Thank you to all who have and continue to serve.

Our office will be closed on Monday, May 25, 2015.

Image courtesy of Eric Kelley

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Holiday Greetings

December 23, 2014. Category: holidays

Wishing everyone a happy holiday season!

Our office will be closed this Wednesday, December 24th, 2014 – Thursday, January 1st, 2015.

See you in the new year!

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Holiday Recipes

December 23, 2014. Category: cooking, holidays, how to, traditions, uncategorized

Happy Holidays!

These recipes are some of our favorite holiday traditions and we wish to share them with you.

Aimee’s Favorite Sticky Buns

Ingredients

SERVINGS: MAKES 9

Dough

2/3 cup whole milk

5 tablespoons sugar, divided

1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)

2 large eggs, room temperature

2 3/4 cups unbleached all-purpose flour

1 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping

1 3/4 cups chopped pecanst(about 8 ounces)

1/2 cup (1 stick) unsalted butter

3/4 cup (packed) dark brown sugar

3/4 cup heavy cream

1/3 cup honey

1/4 teaspoon kosher salt

1/4 teaspoon finely grated orange zest (optional)

Buns

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup (packed) dark brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon kosher salt

All-purpose flour (for dusting)

1 large egg

Coarse sea salt (such as Maldon)

Preparation

Dough

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend.

Let sit until yeast is foamy, about 5 minutes.

Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.

Add milk mixture.

With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Mix on medium speed for 1 minute.

Knead on medium-high speed until dough is soft and silky, about 5 minutes.

If you don’t have a stand mixer, fit your food processor with the standard chopping or dough blade.

Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend.

Add milk mixture; process until combined.

With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Process until dough is soft and silky, 2–3 minutes longer.

Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.

Brush a medium bowl with some melted butter; place dough in bowl.

Brush top of dough with remaining melted butter; cover with plastic wrap.

Cover with plastic; chill.

Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).

Chill dough for 2 hours.

Topping

Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely.

Set 1 1/4 cups nuts aside for buns.

Melt butter in a small heavy saucepan over medium heat.

Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.

Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides.

Set aside remaining glaze.

Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns

Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.

Punch down dough; transfer to a floured work surface.

Lightly dust top with flour.

Cover and chill buns and remaining glaze separately.

Store remaining pecans airtight at room temperature.

Loosely cover pan with plastic wrap or a kitchen towel.

Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.

Arrange a rack in middle of oven; preheat to 350°.

Whisk egg with 1/2 tsp. water in a small bowl.

Brush tops of buns with egg wash.

Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes.

Let cool for 5 minutes.

Spoon remaining glaze over.

Sprinkle 1/2 cup pecans over.

Let cool in pan on a wire rack.

Lightly sprinkle sea salt over.

Serve buns warm or at room temperature.

Recipe and photo courtesy of Bon Appetit

Cindy’s Marshmallow Rolls

(Cindy’s mom’s own recipe!)

Photo courtesy of: Tara Cooks

Servings: Makes 8

Ingredients

1 10oz. can refrigerated crescent dinner rolls

8 large marshmallows

¼ cup melted butter

2 Tbsp ground cinnamon

2 Tbsp white sugar

Topping

1 cup Powdered sugar

1-2 Tbsp milk

add one Tbsp at a time until desired consistency is reached

Preparation

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Separate crescent rolls into individual triangles.

In a small bowl, mix together cinnamon and sugar.

Dip a marshmallow into melted butter, then roll in sugar mixture.

Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.

Bake in a preheated oven until golden brown, about 15 minutes.

Allow to cool, then glaze with the topping

Happy Holidays from our homes to yours!

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Happy Chanukah!

December 16, 2014. Category: holidays
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Happy Thanksgiving!

November 25, 2014. Category: holidays

Wishing everyone a very happy Thanksgiving!

Our office will be closed this Wednesday, November 26, 2014 – Sunday, November 30, 2014.

Enjoy the holiday!

Photo courtesy of Martha Stewart

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