Sweets

I've been trying to watch my sugar intake lately because I realize I am on my way to quickly becoming an addict. So, among other things, I've been limiting myself (or trying to, anyway) to having dessert once a week. (I don't think I can—or should—go cold turkey. I don't agree with total deprivation.) Anyway, I've made two little delights lately that were de-lish, and I wanted to share.

First, little Lemon Pudding Cakes.

These were fun because it's all one batter, but it separates when you bake it into a cake layer and a pudding layer. I've made them twice and used the raspberries the second time around and it gave it a nice little punch.

Click here for the recipe.

Next, I tackled some from-scratch Caramel Pecan Monkey Bread. (Don't you love the sound of this new eating plan I'm on?)

 Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup water (110° to 115°)
• 1-1/4 cups warm 2% milk (110° to 115°)
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs
• 1 teaspoon salt
• 5 cups all-purpose flour
  CARAMEL:
• 2/3 cup packed brown sugar
• 1/4 cup butter, cubed
• 1/4 cup heavy whipping cream
  ASSEMBLY:
• 3/4 cup chopped pecans
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup butter, melted

Directions

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, eggs, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
• For caramel, in a small saucepan, bring the brown sugar, butter and cream to a boil. Cook and stir for 3 minutes. Pour half into a greased 10-in. fluted tube pan; sprinkle with half of the pecans.
• Punch dough down; shape into 40 balls (about 1-1/4-in. diameter). In a shallow bowl, combine sugar and cinnamon. Place melted butter in another bowl. Dip balls in butter, then roll in sugar mixture.
• Place 20 balls in the tube pan; top with remaining caramel and pecans. Top with remaining balls. Cover and let rise until doubled, about 45 minutes.
• Bake at 350° for 30-35 minutes or until golden brown. (Cover loosely with foil if top browns too quickly.) Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 1 loaf (20 servings).

Next time around, here's what I would do. I would make split up the balls of dough and make two loaves in two bundt pans. Mine grew so tall that the top layer browned before the bottom ones were done, so I think making two shorter loaves would solve that problem. I'd also once-and-a-half the caramel recipe and save some to drizzle on top in order for every piece to reach the desired level of goo. (If I were to make just one big loaf, I wouldn't put the caramel on top because it would ooze out of the pan.) I would also use 1/2 t. cinnamon or not at all, as I prefer less with the caramel and pecan flavors going on.

And... now I'm really hungry.