There.

I said it.

This strange red celery thing had intrigued me for a while, but I’d never worked up the guts enough to give it a try. But boy am I glad I finally did.

(My mom wasn’t sure if it was or wasn’t Revaas… but I have confirmed with Wikipedia that it is.)

I love the mixture of tart and sweet and, from what I gathered from research, rhubarb is highly tart. This coffee cake was fabulous.The cake is just sweet enough for the rhubarb but it’s the crumbs, ohhh the crumbs, that make it delectable. The crumbs, once baked, are big boulders of deliciousness and awesome. FACT.

Note: Coffee cake is the name given to any cake with crumbles on top and not necessarily coffee flavored. Just to clarify.

Alrighty, here we go:

Rhubarb Coffee Cake

Rhubarb Filling
3-4 stalks rhubarb (is it politically correct to call them “stalks”??)
1/4 cup sugar
2 teaspoons cornstarch
1/2 teaspoon ground ginger

Crumbs
1/3 cup brown sugar
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 stick butter, melted
1 3/4 cups flour

Cake
1/3 cup buttermilk (1/3 cup milk with about 1 tsp vinegar- let it sit for about 5-10 mins)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into pieces.

1. Preheat oven to 325 degrees. Cut up your rhubarb into 1/2″ pieces.

2. Sprinkle on the sugar…

…cornstarch…

…and ground ginger. Mix it all together to coat all the rhubarb and set it to the side.

3. Next we’re gonna make the crumbs. Combine the sugars…

…cinnamon, ginger, and salt, and mix them all together to combine.

4. Pour in the melted butter.

5. And mix until the sugar mixture is smooth. It is imperative to mix the sugars with the butter BEFORE adding the flour in to ensure that your crumbs don’t come out all crumbly. Remember, we want big fat BOULDER crumbs, not wimpy dusty ones.

6. Once your sugar/butter mixture is smooth, then add in the flour and mix until all the flour is wet.

7. Press the crumb mixture into the bottom of a bowl. This’ll ensure maximum boulder-ness later on.

8. Add your egg and egg yolk and vanilla to your buttermilk. and mix. Set aside for just a bit.

9. In your stand mixer fitted with the paddle attachment (oh man, I’m not gonna lie, I absolutely love using my stand mixer and thereby getting to use mixer lingo) drop in your dry cake ingredients (flour, sugar, baking powder, baking soda and salt). Let the mixer start mixing to combine all the ingredients.

10. Pour in half your egg/buttermilk mixture and beat on a higher speed. Then, add in your butter and beat until combined. Pour the other half of the egg/buttermilk mixture once the butter is dispersed throughout. Take out about 1/2 cup of batter and set aside.

11. Scrape out the cake batter into the bottom of a 9″ cake pan (an 8″x8″ brownie pan would be fantastic… but alas, I do not own one of those). And yes, the cake batter will be thick. Don’t be alarmed. Layer on the rhubarb right on top of the cake batter.

12. Dollop on the 1/2 cup of reserve cake batter. It doesn’t have to cover all the rhubarb.

And boy! Did it get dark between the time I put the rhubarb and the time I added the rest of the cake batter!

13. Now, break the crumbs with a fork to separate from the bowl. Try to keep them big and wonderful so break them on top of the cake with your fingers.

Look how fantastic that looks. And into the oven it goes for about 45-50 minutes or until a toothpick comes out clean.

Take it out of the oven and let it cool a bit. Or don’t, I sure didn’t. Enjoy!

*Gasp!*

I know. What a let down.

I made a chocolate pudding a while back, so it’s only natural that I follow that up with its uncooked counterpart- the chocolate mousse. Because that’s the somewhat ugly truth, this dessert contains raw eggs. So if you’re pregnant or will become pregnant, you probably may want to hold off on this one until later.

Now, I did quite a bit of research on raw eggs before venturing on this mousse-making path.  And the general verdict is, in moderation, it’s totally fine and healthy bodies will be able to digest it, no problem.

So it’s settled! Let’s get to whippin’ up some heavenly mousse!

Chocolate Mousse

4 ounces bittersweet chocolate
3 tablespoons unsalted butter
1 large egg, separated
1/2 tsp vanilla extract
1/2 cup very cold heavy whipping cream

1. Get out your chocolate. Bittersweet works fabulously here.

2. Put your chocolate in a microwave-safe bowl.

3. Put your butter on top of your chocolate in your microwave-safe bowl.

4. Microwave your butter/chocolate! Zap it for about 30 seconds, mix everything around in there, and then zap it for another 30 seconds. Stir until glossy and smooth.

5. Separate the white from the yolk. Add the vanilla to the white and whisk it until stiff peaks form.

6. With clean mixer beaters, whip the yolk until thick and pale yellow.

Isn’t using a hand mixer fun???

7. Add the beaten white and the beaten yolk to the chocolate mixture and gently fold it all together until well incorporated.

8. Whip up your whipping cream until nice and peak-y.

Top your mousse with the whipped cream and add some shaved chocolate for garnish. This was actually better after being refrigerated for about 30 minutes but I wouldn’t recommend waiting any longer. You may not be able to wait that long anyways so that shouldn’t be a problem!

Now that I’m here and posting and all, I will tell you that you will not be disappointed. This is a foolproof dessert, one that I have made over and over with a variety of cream cheeses and fruits… and all of which turned out splendidly. I can, in all confidence, guarantee that yours will too!

The above picture shows two batches of this “salad”. One with pomegranates in a 9″ x 13″ pan, and the other with mandarin oranges in a 9″ pie dish. I’ll list both the original recipe meant for the 9″ by 13″ with the adjusted recipe meant for the pie dish for your baking pleasures.

Fabulous Pretzel Salad

9″ x 13″ version:
1 1/2 cups crushed pretzels
4 1/2 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) regular salted butter, melted
1 cup white sugar
2 (8 oz)  packages cream cheese, softened
1 (8 oz) container whipped topping, thawed
1 (6 oz) package flavored Jell-O (I like to match the flavor to the fruit I’m using)
2 cups boiling water
About 1 1/2 cups fruit of your choosing

9″ pie dish version:
1 cup crushed pretzels
3 tablespoons granulated sugar
1/2 cup (1  stick) regular salted butter
1/2 cup white sugar
1 (8 oz)  packages cream cheese
2/3 of an 8 oz container whipped topping, thawed
1/2 of a 6 oz package flavored Jell-O (I just make a full package and just pour the leftovers into another bowl and eat it later)
1 cup boiling water
About 1 cup fruit of your choosing

1. Preheat oven to 350 degrees. Place a good handful of pretzels into a ziplock baggy.

2. Crush ‘em. Crush ‘em good.

3. Now, take the pretzels you’ve so painstakingly crushed and throw ‘em in a bowl.

4. To the crushed pretzely goodness, add in your sugar and stir around to incorporate evenly. This is going to help caramelize the outsides of the pretzels and get that wonderfully toasty taste.

5. To your wonderful pretzel-sugar combo, add in your melted butter. Yes, all of it. Don’t be shy. You need every drop! Stir to coat all the pretzels evenly.

6. Now, dump the whole thing out into your dish. This time, I’m using my trusty 9″x13″. Who knows what I’ll do next time. I live on the edge like that.

7. Now, using your fingers or the bottom of a cup, press down the pretzel mixture firmly to form an even crust. This will ensure that your crust will be more crust-y and won’t fall apart as easily when you cut into it later.

Also, lose a diamond off your ring and have to send it in for repairs so that, for a month, you get to feel awesome in just your wedding band. Go ahead, all the cool kids are doing it.

8. ta-da! Your crust should be nice and smooth. Place that sucker into the oven for 10-15 minutes. I like to leave it in for 15 to get a nice toasty taste, but 10 minutes will do the trick in not having it fall apart.

Once you remove it from the oven, let it cool COMPLETELY. I stick it in the freezer because I’m impatient as I assemble the rest.

9.  Take out your two softened packages of cream cheese and place them in a bowl.

10. To that, add in your sugar. I promise you, despite what you may be thinking,  this dessert isn’t that sweet. I’ve used full fat cream cheese as well as the low fat stuff. It doesn’t make a difference in the end.

11. Mix those two until smooth.

12. To the cream cheese mixture, add in your whipped cream. I’ve used homemade whipped cream and regular whipped topping from a container and I can honestly say that  the difference was negligible. Do what feels right.

13. Spread the cream cheese mixture over your totally cooled crust. Then place in the refrigerator for 30 minutes to 1 hour to set.

14. Prepare your Jell-O according to the package instructions. I know I wrote 2 cups of boiling water, but I always use 1/2 cup boiling and 1 1/2 cups cold water to make mine since the Jell-O sets a whole lot quicker that way. Place in the freezer to quicken the solidifying while you chop up your fruit.

15. Today, I am using strawberries to place on top of my pretzel salad. You could just as easily use any other fruit. Just cut them up to your desired thickness.

16. Take your Jell-O out of the freezer and drop in your fruit. You may need to set it back into the freezer to let it set a bit more. Just don’t let it set all the way. You want it cool but still runny for easy spreading.

17. Spread the Jell-O right over the cream cheese mixture and try to get them as evenly dispersed as possible. Put it in the fridge and let the gelatin set all the way and the instant that happens, remove and enjoy!

Happy eating!

It doesn’t get any easier than that now does it?

Chocolate Walnut Biscotti

1 stick (1/2 cup) butter, softened
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 cup cocoa (I used Hershey’s)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup walnuts
milk, dark, or white chocolate for drizzling. Or some combination of all of them.

1. Heat oven to 350 degrees. Cream butter with the sugar.

2. Add in the eggs and vanilla. Beat until combined.

3. Mix all the dry ingredients together and then add it to the wet ingredients.

4. Drop in all the walnuts and stir to combine.

The dough will be tough and sticky. And look something like this.

5. Line a baking sheet with parchment paper or this handy dandy silicon thing I have. Divide the dough into two batches and set them out on the baking sheet in log form. They don’t have to be perfect.

6. Set in the oven for 30 minutes. Remove, and let them cool for about 15 minutes.

7. Using a serrated knife, cut the logs on a diagonal.

8. Set the slices side-by-side back on the baking sheet and set in the oven for 8-9 minutes. Remove, flip them over and bake another 8-9 minutes.

9. Let the biscotti cool completely and then drizzle with some chocolate.

and because I couldn’t just leave it alone after one drizzle, I also drizzled them with white chocolate. That part is entirely up to you!

Today, however, I had way too much to do, and on top of that, I just picked up The Pioneer Woman’s cookbook since I missed its delivery and I got not one but two coats I’d ordered last week. If that wasn’t enough, the coats fit wonderfully (it’s very limiting to be junior-sized but want to order womens coats) and the cookbook is awesome.

So since today is so fabulous and because I do not have enough daylight (or enough oatmeal) to make a full batch of these crispy cookies, I’ll merely leave you the recipe, courtesy of the new cookbook I have today!

And yes, I used the other half of the egg from yesterday. Thank you for asking.

Oatmeal cookies

1 cup vegetable shortening (it’s ok to indulge every once in a while. Remember, you’re worth it
1 cup packed brown sugar
1 cup regular granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1/2 cup finely chopped pecans

1. Preheat oven to 350 degrees. Cream shortening with the sugars. This is pretty much the first step to most cookie recipes so get used to it.

2. Beat eggs and add the vanilla. Pour the whole thing into the sugar mixture and stir until combined.

3. Combine the flour, salt and baking soda together and pour into the sugar mixture and mix until well integrated. Then, roll in the oats and beat those in too.

4. Last but not least, add in your pecans and mix mix mix until everything is evenly dispersed. Chill for 30 minutes or so. (Or put it in the freezer like me)

5. The recipe calls to roll the dough into a log and then slice it thin. I have no patience for that so here’s what I did.  Spoon out a tablespoon of the dough and then flatten it to about a 1/2″ thickness.

6. Bake for about 10 minutes or until golden brown. Let ‘em cool and enjoy!

For this important holiday, I embarked on creating my own super chocolatey double chocolate chip cookie and, I must say, I am very pleased.

I will have to tell you though, I had my doubts, which is why I made the smallest batch I could (yes, that even involved using half an egg). But success! I’ll be making this cookie many many more times.

Zahra’s Double Chocolate Chip Cookie

1/4 cup granulated sugar
1/4 cup packed brown sugar
4 tbsp (1/2 stick) UNsalted butter
1/2 egg
1/2 tsp vanilla
1/4 tsp baking soda
1/2 PLUS 3 tbsp all-purpose flour
1/4 tsp salt
2 oz semi sweet chocolate, melted
2 tbsp unsweetened cocoa powder
3/4 to 1 cup chocolate pieces or chocolate chips (I used both!)

1. Preheat oven to 300 degrees. Start by dicing your butter and putting it in the bowl with your sugars. Cream them together.

2. Add in your half egg, vanilla and baking soda. Mix mix mix until combined.

3. Now, mix the salt in with the flour and then pour the whole thing into the batter and mix until well combined.

4. Throw in your melted chocolate (be messy like me so I don’t feel so bad) and your cocoa powder.

Mix until evenly dispersed and the mixture is a nice chocolatey color. Fold in your chocolate chips and chill in the refrigerator for 30 minutes. I always cheat and place it in the freezer for about 7-10 minutes. Whatever floats your boat.

5. Line a baking sheet with parchment paper (or an uncanny blue silicone parchment paper replacement thing) and scoop out the dough with a 1 tablespoon ice cream scooper. Place them about 1 1/2 to 2 inches apart.

6. Bake for 16-18 minutes. Here’s a tip: cookies harden as they’re cooling, and since these cookies are already brown, you can’t really see when they’re done. A good rule of thumb is that cookies are done about a minute after they’ve deflated. So keep an eye on ‘em!

7. Remove and, if you can resist, let them cool for 5 minutes or so.

Enjoy these lovely chewy on the inside crispy on the outside super chocolatey cookies!

I’m a ginormous fan of cold pies. They’re so simple to put together and the only hard part is waiting for the pie to chill enough to eat.

Here’s what you need:

Peanut Butter and Nutella Pie

For the crust:

1 1/4 cup finely crushed pretzels. I used these lovely Honey Wheat ones but really, any ol’ pretzel would work.
2 tbsp brown sugar, lightly packed
1/4 cup plus 2 tbsp butter, melted

I absolutely love the honey wheat pretzels. They’re sweet but still pretzel-y enough to fill my pretzel needs.

Random fact: the SAT prep place that I went to for 2 years of my life provided these buckets of pretzels for the students. I now associate learning weird vocabulary with eating pretzels.

Getting back to what we’re all really here for,

1. Preheat oven to 350 degrees. Crush your pretzels until you have 1 1/4 cups worth. I had just enough. Whew.

2. Add in your brown sugar and pulse a few times until well combined.

3. Pour out into a bowl and add in the melted butter. Stir until all the crumbs are coated.

4. Pour the whole thing out into your 8″ pie dish and press down with the bottom of a measuring cup until you have a tight crust. Set in the oven to bake for 8-10 minutes.

Now, as the crust sets, work on the filling.

For the Peanut Butter Nutella filling:

1 (8 oz) package of cream cheese, softened
1 1/2 cups confectioner’s sugar
1/2 cup peanut butter
1 cup milk
About 1 cup heavy whipping cream
1 tsp pure vanilla extract
1/3 cup Nutella

1. Combine the cream cheese with the powdered sugar and beat until smooth.

Oh girl, it’s lovely.

2. Mix the peanut butter right in as well. Add in the milk after the peanut butter’s well combined and beat until totally smooth.

3. In a separate bowl, Combine the whipping cream with the vanilla and beat until stiff peaks form.

4. Fold in the whipped cream into the peanut butter filling until all the ingredients are well combined.

5. Now drop in your Nutella in one dollop.

6. Stir carefully just to get lovely ribbons of Nutella throughout. You don’t want it totally mixed in.

7. Spread over your pretzel pie crust and set in the refrigerator for about an hour to set and chill.

The end result is a very light-tasting peanut butter pie with lots of lovely Nutella flavors throughout. Enjoy!

However, who better to tell me how to make such an involved dish than Irma Rombauer, author of The Joy of Cooking?

I used her very detailed (and very tedious) directions to the T, and voila!

Now it’s my turn to share this with you.

Here goes.

Boston Cream Pie

For the Pastry Cream:

1/4 cup granulated sugar
3 egg yolks
2 tbsp all purpose flour
Scant (slightly less than) 3 tbsp cornstarch
1 1/4 cup milk
1 tsp vanilla

1. Beat the egg yolks with the sugar.

2. Sift the flour and the cornstarch together and add to the yolk mixture. The end result you’re looking for is a smooth, paste-like batter.

It’ll look something like this. With less of a mess if you’re not me. Set that aside.

3. In a saucepan, bring the milk to an almost-boil. What’s an almost-boil? It’s when the milk gets all foamy but hasn’t yet started to rumble. It’ll look something like that. Remove from heat.

4. Now, slowly add the milk to the egg yolk mixture. Do this slowly because you don’t want to cook the egg like that and get scrambled eggs in your cream.

5. Put the whole shabang back into the saucepan. Over medium heat, you want to cook the mixture, whisking quite frequently. You want it as smooth as possible, but don’t stress over the itty bumps that’ll appear. Bring to a slow boil and remove from heat. Set in a clean bowl and refrigerate until assembly time.

Onto the sponge cake.

For the Sponge Cake:

5 eggs
3/4 cup granulated sugar
1/2 tsp vanilla
1/2 cup cake flour
1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3 tbsp milk
2 tbsp unsalted butter
1/8 tsp cream of tartar

1. Preheat oven to 350 degrees and butter and flour two 8″ cake pans. Separate three eggs. In the bowl to the left are my 3 egg whites. In the bowl to the right are 3 egg yolks PLUS the two other full eggs. Set them aside until they reach room temperature (about 30 minutes).

2. I don’t ever have cake flour on hand so here’s what you can do. Place the 1/2 cup plus 1/4 cup of all purpose flour. Remove 1 tablespoon of that flour and replace it with cornstarch. Now add in the baking powder and salt.

3. Drop in 6 tablespoons of your sugar into the egg yolk bowl and beat until light in color and the mixture has thickened. Then, add in the vanilla.

4. Wash the beaters on your mixer and then go to the bowl with the egg whites in it. Add in the cream of tartar and beat it until it’s starting to get very very foamy but hasn’t thickened yet. At that point, add in the rest of your sugar until you get “moist peaks”. I guessed that when I got the result in the above picture, I’d achieved those “moist peaks”.

5. Gently fold in some of the egg white mixture into the egg yolk batter to lighten it up a bit. Then, sift half of the flour mixture and add it to the egg yolk batter. Fold in the rest of the egg whites and fold the whole thing together until most of the flour has disappeared.

6. Sift in the rest of the flour mixture and fold the entire batter until the flour has disappeared. Do NOT overmix!!!

7. Divide the batter between the two pans and set on the middle rack of the oven. Bake for 18-20 minutes or until a toothpick comes out clean. Remove and let cool.

Chocolate Glaze:

4 oz semi-sweet chocolate
1/2 cup heavy whipping cream
1 tsp unsalted butter

*Start on this step when you’re ready to assemble the entire cake. The glaze will thicken considerably as it sits and it won’t be that spreadable if you make it too far in advance!

1. Over medium heat, heat the heavy cream and butter until boiling.

2. Remove from heat and pour over chocolate pieces. Let it sit for about a minute.

3. Mix the glaze until all the pieces have melted and the mixture has thickened. Set aside.

Assembly!

Invert one of the layers onto your “platter”. In my case, plate. All casual like. We’re all friends here.

Cover with the chilled pastry cream. Spread as evenly as you can.

Now bring on the other layer!

Set the layer on top of the cream and then, starting in the center, pour the entire glaze out. Start spreading the glaze from the middle out to the edges allowing it to drip down the sides for more drama.

We love us some drama. Melodrama. Mama drama. Obama mama drama. I’m getting carried away here.

Let the whole thing chillax for a bit in the fridge. 20-30 minutes should do it.

Then, you’ll have a fabulously glossy topped Boston Cream Pie! Congratulations and Happy Boston Cream Pie Day!

Truth be told, I do not like apple pie. Shocking, I know. The texture of baked apples is not pleasing to my palate. Therefore, I didn’t eat this pie. However, I was told it turned out deliciously by apple pie eatin’ folk.  So take that how you may.

Here’s what you need:

Flaky Pie Crust

1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 tablespoons sugar
1/8 teaspoon baking powder
1/4 cup (4 tablespoons) frozen butter, broken into small pieces
1/4 cup vegetable oil
1 tablespoon cream cheese, room temperature
2 tablespoons cold milk

1. Combine all the dry ingredients (flour, salt, sugar, and baking powder).

2. Work in the frozen butter pieces and cream cheese into the flour mixture with either your hands or a pastry blender. I’ve taken quite a liking to my pastry blender to tell you the truth. It’s nifty for these kinda tasks.

3. Mix the milk with the oil and add the whole mess to the flour and butter mixture. Work it all in together.

4. Take your dough ball (or pieces really) and place in a 9″ pie dish. Spread to an even thickness. Now you’re ready to make the filling!

Apple Cranberry Pie Filling

2 lbs “baking apples”- I had no idea what this meant. I used honey crisp apples and they worked splendidly.
1/4 cup packed brown sugar
1/4 cup granulated sugar
2 tablespoons flour
1 tbsp lemon juice
1/4 cup cranberries

1. Preheat the oven to 400 degrees. Core and peel the apples and slice into 1/2″ slices. That might seem a big thick but it’s quite necessary to prevent your pie filling from getting smooshy during the baking process.

2. Throw in the apples with the lemon juice. Make sure it coats all your apples.

3. Sprinkle in your sugars and the flour. Mix it all up until all the apples are coated.

4. Pour in all the apples into the crust. Evenly distribute the cranberries on top.

5. Bake at 400 degrees for 25 minutes. At that point remove the pie, cover up the crust so it doesn’t brown too much. Lower the temperature to 375 and set it in there for another 35-40 minutes. Remove and let it cool for about an hour and then enjoy!

All emotions aside, I absolutely loved making this twist on cinnamon rolls and sticky buns. I love pecans and I love chocolate and caramel’s cool too, let’s have them all together!

The dough making process is sticky and messy so I have no pictures of that, but here’s how to get that prepared:

Cinnamon Roll dough

1 cup whole milk
1/4 cup vegetable oil
1/4 cup sugar
1/2 package (a little more than 1 teaspoon) active dry yeast
2 1/4 cups all-purpose flour plus plenty of extra for flouring the surface
1/4  heaping (slightly more) teaspoon baking powder
1/4  scant (slightly less) teaspoon baking soda
1/4  teaspoon salt

1. Mix the milk, vegetable oil and sugar in a pot. Turn on the stove until the mixture is simmering. You don’t want it to boil.

2. Turn off the heat and let it cool for about an hour. I’m impatient, so I always put it in the fridge or freezer for like 15-25 minutes.

3. Check on the mixture, and when it’s just kinda warm (the proper term for this is lukewarm I’m told) and sprinkle in the yeast. Let it sit for a 2-3 minutes and add in the two cups of flour. Let it sit on the counter for about an hour. Unfortunately, there’s no cheating with this one!

4. The dough will be a big poofy mess, and it’ll be pretty wet after an hour. Add in the remaining flour, baking powder, baking soda and salt and stir stir stir until all mixed together. It is now ready to use!

Now onto the next part.

Sticky Roll

For the sticky:
3 tablespoons butter
2/3 cup packed brown sugar
1/2 cup chopped pecans

For the filling: *All these are approximate, use as much or as little as you please
1/3 cup granulated sugar
3 tablespoons cinnamon
1/3 cup mini chocolate chips

1. In a saucepan over medium heat, melt butter and add in the brown sugar.

2. Stir until well mixed.

3. Bring to a boil stirring constantly. You’ll need to use your feelin’ senses for this one. When you feel that the mixture is thickening, turn off the heat and let it sit for 5 minutes.

4. Preheat oven to 350 degrees. In two 8″ pie pans (or any other comparable pan) coat the bottom with the caramel mixture and sprinkle on the chopped pecans. Try to be equal, you don’t want one batch to be more caramely than the other.

5. Now roll out the dough! I did this in four separate batches because I’m no good at the rolling thing.

6. Sprinkle on the sugar, cinnamon and mini chocolate chips!

7. Roll it up! Try to keep the filling intact as you’re rolling it, it’s hard but hang in there!

8. Cut into approximately 1 1/4″ slices and set on the pie pans. Leave enough room between them because they’re gonna grow in the oven!

9. Set in oven for 8-12 minutes or until golden brown.

Look how pretty they are!

10. Set a plate on top of the pie pan. Invert the whole thing so the pan is on top of the plate, then just leave the whole mess there until all the sticky goodness unsticks itself from the pie pan.

These are the best while they’re still warm. Enjoy!