Sunny's Kitchen Read Online Free PDF

cup sugar
    Grated zest of 1 lemon
    1 tablespoon fresh lemon juice
    1 Prepare the batter. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl whisk the egg, milk, and oil until combined. Add the peanut butter and vigorously whisk to combine. Make a well in the center of the dry ingredients and pour in the wet mixture. Gently whisk, starting in the center and moving out to combine. The batter should be slightly thicker than grade-school glue. Add a little extra milk if the batter feels too thick. Let the batter rest for 10 minutes; it will thicken as it rests.
    2 Make the syrup. In a saucepan over medium heat, combine the blackberries, sugar, 1 cup water, the lemon zest, and lemon juice. Bring to a boil, stirring until the sugar dissolves. Reduce the heat to a simmer and cook, using a wooden spoon or potato masher to break down most of the blackberries. Simmer until the liquid is reduced to a syrupy consistency, about 10 minutes. Keep warm.
    3 Make the pancakes. Preheat the oven to 125°F. Preheat a nonstick griddle pan. Add 1 tablespoon butter and tilt the pan around to coat. Pour about ¼ cup of batter on the griddle for each 5-inchpancake. Look for three things before you flip: air pockets start to pop up on the edges, the center is uncooked but not wet on the top, and a quick peek of the underside reveals a golden pancake. Repeat with the remaining butter and batter. Keep the finished pancakes warm in the oven while making the rest.
    4 Serve. Serve the pancakes with blackberry syrup. Refrigerate any remaining syrup in an airtight container for up to 1 month.
     
    tips! Other berries, or even a mixture of a few, work great for the syrup. • Add a sprinkle of chocolate or peanut butter chips to each pancake after it sets up a bit, but before it starts to bubble, then flip.

loadedpuff pastry sticky buns
    t hese sticky buns are an outright guilty pleasure in every sense of the term. For me, the best guilty pleasures are the shortcuts on things I don’t want to do, like make puff pastry. I can devour this whole pan of buns in no time flat, so to spend hours making the pastry just doesn’t seem right. No matter where I go outside of my kitchen for a sticky bun, there’s never enough glaze to satisfy me, so making these at home allows me to pour on the fun and stuff them with all my favorite flavors. MAKES 12 BUNS
    FOR THE PAN AND PASTRY
    5 tablespoons unsalted butter
    Kosher salt
    2 frozen puff pastry sheets, thawed
FOR THE FILLING
    ¾ cup packed light brown sugar
    ¾ cup chopped pecans
    1 Honey Crisp or Fuji apple, peeled, cored, and chopped
    ½ cup raisins
    Grated zest of 1 lemon
    Grated zest of 1 orange
    1 tablespoon pumpkin pie spice
    ¼ teaspoon ground cardamom
    Kosher salt
FOR THE GLAZE
    3 tablespoons unsalted butter
    ¼ teaspoon vanilla extract
    3 tablespoons fresh lemon juice
    3 tablespoons orange juice
    1½ to 2¼ cups confectioners’ sugar
    Kosher salt
    1 Prepare the pan. Use 1 tablespoon of the butter to grease the sides and bottom of a round 9-inch cake pan. Line with parchment paper cut to fit the bottom and set aside. Preheat the oven to 400°F.
    2 Prepare the puff pastry. In a small pot, melt the remaining 4 tablespoons butter with a pinch of salt. Flatten the puff pastry and roll over it with a rolling pin or glass jar to even it out and seal any perforated seams. Brush the butter on all but a 1-inch wide strip along one of the long edges. Repeat for the second puff pastry sheet.
    3 Prepare the filling. Put the brown sugar, pecans, apple, raisins, lemon zest, orange zest, pumpkin pie spice, cardamom, and a pinch of salt in a large bowl. Stir until combined. Sprinkle this mixture evenly over the pastry sheets, being careful to leave the unbuttered edge of each sheet free of the filling.
    4 Roll the pastry. Starting from the long end opposite the clean edge, begin to tightly roll the pastry. Tuck and press as you go, keeping the log as even as possible. When the edge is