Tuesday, July 12, 2011
9:48 AM | Posted by Brandy K | | Edit Post
Hello friends! May I tell you something?
Since we're friends...
I have cravings. Powerful cravings.
No, not preggers, not I. I just crave...
Mostly these cravings hit about 9:30pm, and are generally for things like nachos and (forgive me) Toaster Strudel. These cravings usually lose out to the fact that I am fairly cozy in my bed and much too lazy to get up. Cozy and lazy vs. getting up to operate the toaster oven. Mmmm...what to do? Zzzzzz...Snore. (That's me forgetting the craving and falling asleep.)
There are other times though, that a craving hits me in the middle of the day, and I think about that particular food all day, for days on end, until I finally make the blasted business! These strawberry buns are a result of LE CRAVE! Madness!
They are delightful, friends! I love them...buttery and tender, with pretty swirls of strawberry preserves. Eeek! I need another one...now!
You all have cravings too though, right? I'm not the only one...right? What do you crave?
Tell me all about it. I'm here for you.
Strawberry Breakfast Buns
Source: Magnolia Bakery
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 (8 oz.) pkg cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1/4 cup whole milk
1/2 tsp pure vanilla extract
1/2 cup strawberry preserves*
1. Preheat oven to 350F. Grease 9 large muffin cups.
2. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat together the butter, cream cheese and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling about 2/3 full. Drop 3-4 small dollops of strawberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter. Bake for 25-30 minutes, or until a cake tester inserted in the center of a bun comes out clean. Allow the buns to cool for 8-10 minutes in the muffin pans and then remove them to a wire rack to cool completely.
*I usually use strawberry preserves, but you can use another other fruit preserve.
This post is linked to: Totally Tasty Tuesdays
Melt In Your Mouth Monday
These Chicks Cooked
Cast Party Wednesday
What's Cooking Wednesday
What I Ate Wednesday
Sweet Treats Thursday
Fun With Food Friday
Sweet Tooth Friday
Sweets for a Saturday
So Sweet Sunday
Sweet Indulgences Sunday
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