Does that work for everyone? Nope. My friend is more of an evening exerciser. By that time, I am done and a half. Can barely move, except to lift the fork to my mouth to eat dessert. That’s my workout later in the day!
When you want a good breakfast treat that is homemade but easy, I recommend turning to refrigerated biscuits. Not to make biscuits with, silly. To make something far more fun. This salted caramel pecan pastry ring is delicious and perfect for the morning, not to mention pretty quick to put together. It takes the usual five minutes or so!
When I bake, I often listen to music. It helps pep everything up and I like to fling flour around while I dance in the privacy of my own kitchen. Sometimes the songs are a bit lacking, like this one on the radio lately that just will not stop.
I have no idea who sings it, so bear with me. It’s got lyrics that go something like, “If we’re talking bodies, you’ve got a perfect one so put it on me.” Wow. Those are some lyrics. Yes, I’m being a snob about it. I’m an English teacher.
But the most annoying part about the song is the kind-of chorus, where the singer just bleats one word: “Bodies.” Like, over and over. Or at least it seems to never end.
Why do I keep listening? Well, I don’t anymore. Now I change the station as soon as I realize what’s happening. But the first few times, it was like rubbernecking at a traffic accident. I just couldn’t listen away. I had to figure out if this was really a song.
If I’ve offended you because you love this artist, song, or bodies in general, sorry. I had to get that off my chest before moving onto a much more pleasant topic.
This miracle of a breakfast treat is made by dipping bits of refrigerated biscuit dough into a brown sugar and butter mixture laced with pecans and coarse sea salt. The result is quite lovely, and must be taken very seriously.
In other words, have plans to eat breakfast if you make this. Don’t skip it. Commit.
Breakfast should be something you look forward to, no matter what you crave. Hey, we all like different music, clearly. So we probably don’t all want sweet pastry for breakfast. But I do, so pass this over!
Ingredients
Instructions
- Preheat the oven to 400 degrees. Coat a bundt pan with cooking spray and set aside.
- In a saucepan, combine the brown sugar, pecans, sea salt, butter, and water. Heat on medium until the butter melts, stirring consistently. Remove from the heat.
- Open the biscuits according to package directions. Separate the biscuit dough into roughly 20 thinner pieces and break each piece in half. Roll each half into a ball and drop it into the brown sugar mixture in the saucepan.
- Toss all the dough pieces to coat. It's fine if they get mushy and lose their shape.
- Spoon the dough into the bundt pan, pressing down to make one even layer. The dough will only come up partway in the bundt pan.
- Bake for 20 minutes until brown and bubbly. Remove from the oven and cool for five minutes. Invert carefully onto a plate.
- The ring is best served warm, so if you need to, you can heat it up later in the microwave.
For the rest of you (a.k.a. America), welcome! Today your peanut butter will be served in the middle of a light fluffy roll. With a Hershey bar piece on top. Why? I don’t know. It just seemed like a good idea at the time!
You know what also seems like a good idea? Digital downtime. You know, spending time away from the phones and iPads (I love you, iPad, don’t listen to me right now) and social media. But maybe that’s just because I’m afraid of social media.
You have to believe me: when it comes to social media, I am completely incompetent. There’s something that everyone else gets about making friends online and being popular that I just…don’t. I’m not sure what it is. Maybe my ability to make friends is restricted to real life alone. You know, because then I can win them over with my fun facial expressions and quick wit. Online, I don’t stand a chance.
In some ways, being on social media is just like being in middle school, only worse. People are constantly checking to see who likes them. Er, I mean, their posts. But it’s very much the same thing. That constant reassurance is, I am firmly convinced, unhealthy. If I didn’t run a baking blog, you can be sure I would not be on social media.
But that’s probably why I suck at it. I’ve never been comfortable with it, and that must be shining through somehow. I love baking, I love writing, I love people, and I love sharing. But all the rest of it just makes me feel like the kid who didn’t get invited to the party. Deep down, I think we’re all still 10 years old.
When I was 10, I ate peanut butter on fluffy white rolls pretty much every day. I did that for years. And sometimes, feeling like a kid can be a good thing. These rolls are one of those times.
This recipe is as basic as they come. You put a couple of tablespoons of peanut butter in between two refrigerated biscuit rounds, pinch the ends together, and bake. Unless you want to press a Hershey’s chocolate piece on the top first. I had to. I like a little chocolate with my peanut butter!
This is basically the best roll ever with a peanut butter surprise in the middle. It’s really great for snacks when you want something that isn’t quite a meal, but is halfway in between. I recommend.
As for the whole social media thing, I don’t know what to say about that. If you want to help me become better at it, I welcome you! Until that happens, I remain confused. With baked goods in hand!
Ingredients
Instructions
- Preheat the oven to 350. Line an 8-inch square pan with foil and coat with cooking spray. Set aside.
- Open the refrigerated biscuits according to package directions. Peel them apart until you have 18 circles.
- Fill half with a tablespoon or two of peanut butter. Press the other half on top and seal the edges. Repeat the process with all nine rolls.
- If desired, press a single Hershey bar piece into the center of each roll.
- Bake for 25-30 minutes until the rolls are puffed up and golden. Serve warm or at room temperature.
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