In a way, I think the whole point of this blog (for me anyway) is to keep me motivated in the kitchen. To keep trying new things. But, every once in a while, a recipe will defeat you. Let’s note that this isn’t the fault of the recipe’s in any way shape or form. Rather, it’s the fault of the cook’s — who will be taking great note of the lessons making Lulu Powers’s Sticky Buns, from the gorgeous cookbook, Lulu Powers: Food to Flowers.
So, a number of things went wrong. The first of which being my camera died so I have no photos from the actual day of cooking. Next, I figured a blender could stand in for a food processor when it came to mixing the dough, and let me tell you, um, no. Lastly, whole wheat flour isn’t really a good substitute for Sticky Buns — it’s really too heavy.
Annywaaay. Holiday Monday started off so well. I had remembered to buy 99% of the ingredients and the one that I did skip — the pumpkin pie spice (I subbed with Cocoa, and used just a bit more cinnamon), didn’t seem to make that much of a difference to the recipe. The dough was interesting. Lulu calls for cottage cheese and buttermilk, and the first set of directions worked well in the blender. But then by instruction #2, everything started to fall apart. When I was dumping the flour into the blender, my RRHB said, “That’s a really bad idea you know, it’s not wet enough for a blender.” Whizzzz. Whizzz. Whizzzz. Cough. Splutter. Odd-smelling smoke (just kidding). Yes, he’s right, it’s not wet enough for a blender. Cue me scraping every last bit of goopy, half-mixed dough into a bowl and doing the rest by hand. It wasn’t all that bad.
Up next was rolling out the dough. Hence the need for a rolling pin. Which we don’t have at the cottage. Cue an excellent suggestion from my cousin to use a wine bottle. And it worked. The rest of the process went sort of as planned, until I discovered that I didn’t have the right sized muffin tin or waxed paper (to put on the bottom so it doesn’t make a mess of your tin!). Because it would have been a disaster to clean up (keep in mind I’ve now got dishes, a collapsed blender, flour, ingredients and about a half-dozen bowls spread around our very tiny cabin kitchen), I skipped making the sauce — there can only have been so many instances of things going wrong.
However, some parts of my process went very well. For example, the smell of the buns cooking was absolutely divine. It was rich, yummy and absolutely made my mouth water. And despite the fact that the whole wheat flour made the entire bun feel more like bread than a sweet treat, they actually tasted pretty darn good. When my RRHB ate one he was surprised, actually, that they tasted so good — he even managed to convince my incredibly picky 4-year-old nephew to try a piece, and even he agreed they were delicious. So, I think that’s a real testament to Lulu’s recipe — even when you muck it up as much as I did, which was A LOT, you still end up with something edible, sweet and absolutely delicious when eaten the next day for your coffee break.
“Sticky Buns,” pg. 60-62