Things are awkward around here. It’s the holidays. You want large desserts that feed your extended family. I just don’t do that sort of thing. The other day, I made a full-size batch of chocolate chip cookies instead of my usual small batch chocolate chip cookies. I feel like I spent the entire afternoon shoving cookie tray after cookie tray in and out of the oven. My entire day was gone. To say I was flustered is an understatement. One of my biggest personality tics is wasting my own time. I didn’t even want a cookie after all that trouble. I packed up all 5 dozen and gave them away. Get away from me, Judas! I will forever be a small-batch baker.
Anyway, what I can do for you this holiday season is breakfasts to gobble before you head to a relative’s house for the big meal. I can also make you two cocktails to get you through all the family time in the coming weeks. And, well, if you’re not spending time with family, I can get you through that, too. With sugar. Check my recipe index and make your favorite dessert and eat both servings. Don’t feel guilty for one hot minute. You deserve it. It’s the season of eating, and if you want a giant breakfast before a holiday meal, you go for it. Stretch that stomach! I made these pecan sticky buns for you. The recipe makes 4 because when I made just 2, I ate both. You might do the same. Sometimes my husband sees food on my instagram that he never gets to eat. So, I made 4 instead. I made these 4 sticky buns in a jumbo muffin pan, but you can crowd them into any small pan. Try an 8" round cheesecake pan—they’ll work just fine. I based the dough recipe off my Potato Cinnamon Rolls for Two. And I love them dearly. This is a great jumbo muffin pan if you’re looking for one! A jumbo muffin pan was one of the weird items my husband brought with him from his bachelor pad before we got married, and I like to think he had these pecan sticky buns in mind.
