Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This weekend, we have National Cherry Pie Day, National Muffin Day and National Sticky Bun Day all rolled into one! So get your sweet tooth ready for our weekend recipe line-up.

• Butterscotch Sticky Buns (courtesy of Delish.com)

Ingredients

DOUGH

• 3/4 c. whole milk

• 1 tbsp. plus 1/2 teaspoon active dry yeast

• 1/2 c. granulated sugar

• 1 stick unsalted butter

• 2 large eggs

• 4 c. all-purpose flour

• 1 tsp. kosher salt

• 1 c. light brown sugar

• 2 tsp. cinnamon

• 1 c. Pecan halves

  GLAZE

• 1/2 c. packed dark brown sugar

• 6 tbsp. unsalted butter

• 3 tbsp. Scotch whiskey

• 2 1/2 tbsp. sweetened condensed milk

• 2 tbsp. water

• 2 tbsp. Crème fraîche

• 1 1/2 tsp. corn syrup

• 1/4 tsp. salt

• tsp. pure vanilla extract

• tsp. baking powder

Directions

1. Make the dough: In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap, and let stand at room temperature for 30 minutes.

2. Preheat the oven to 325 degrees F. Spray a standard 12-cup muffin tin with nonstick cooking spray.

3. On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.

4. Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.

5. Meanwhile, make the glaze: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche, and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla, and baking powder.

6. Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

• Cherry Puff Pastry Pies (courtesy of Delish.com)

Ingredients

FILLING

• 1 1/2 tbsp. cornstarch

• 1 1/2 tbsp. room temperature water

• 12 oz. bag frozen cherries (or 1/4 cup fresh cherries, pitted and stemmed)

• 1/2 c. granulated sugar

• 1 tsp. fresh lemon juice

• 1/8 tsp. salt

• 1 tsp. vanilla extract

  CRUST

• 1 box (2 sheets) frozen puff pastry, thawed overnight in the refrigerato

• 1 large egg, beaten

• 2 tsp. milk

• coarse sugar, for garnish

Directions

1. Make the filling: Mix cornstarch and water together in a small bowl until combined and milky and set aside. In a medium saucepan, combine cherries, sugar, lemon juice, and salt. Stirring occasionally with a rubber spatula or wooden spoon, cook over medium heat until cherries begin to release their juices, 4 to 6 minutes. Stir in cornstarch mixture, then bring to a boil, stirring often. Once boiling, remove from heat and stir in vanilla extract. Let cool completely.

2. Line a large baking sheet with parchment paper or a silicone baking mat. On a lightly floured surface, roll out one puff pastry sheet. Using a pizza cutter or sharp knife, cut sheet into 6 rectangles (half will be the bottom pastry pie crust, the other half will be the top). Transfer the 3 bottom rectangles to the prepared baking sheet. (Make sure there be will room for all 6 pastry pies; if not, use a second baking sheet.) In a small bowl, mix together the beaten egg and milk. Using a pastry brush, brush edges of the bottom rectangles with the egg wash. Spoon 3 tablespoons of cooled cherry mixture onto each of the 3 bottom rectangles. Place the top rectangles over cherry filling, lining up the edges as best you can. Crimp the edges with a fork to seal shut. Repeat this entire step with 2nd pastry sheet so you have a total of 6 pastry pies.

3. Brush tops of pastry pies with egg wash, then sprinkle with coarse sugar. Chill pies in the refrigerator for at least 25 minutes.

4. During last few minutes of chill time, preheat oven to 375 degrees F.

5. Bake pastry pies, rotating baking sheet once or twice, until tops are golden, 30 to 35 minutes. Let cool on the pan until ready to handle and serve. Wrap each leftover pastry pie up tightly in plastic wrap and store in the refrigerator for up to 5 days.

• Blueberry Glazed Donut Muffins (courtesy of Delish.com)

Ingredients

FOR MUFFINS

• 2 3/4 c. all-purpose flour 

• 1 1/2 tsp. baking powder

• 1/4 tsp. baking soda

• 3/4 tsp. kosher salt

• 1/2 c. (1 stick) butter, softened

• 1/2 c. granulated sugar

• 1/3 c. packed brown sugar

• 2 large eggs

• 1 tsp. pure vanilla extract

• 1 c. milk

  FOR GLAZE

• 1/2 c. blueberries

• 2 tbsp. lemon juice, divided 

• 1 1/2 c. powdered sugar

• Sprinkles, for decorating

Directions

1. Preheat oven to 350° and line a cupcake tin with 12 liners. In a medium bowl, whisk flour baking powder, baking soda, and salt together.

2. In a large bowl, beat  butter and sugars until light and fluffy, about 3 minutes. Add eggs and vanilla and beat well to combine. Add half the flour mixture, beat to just combine. Beat in milk, then add remaining flour mixture and beat until just combined. Scoop batter into prepared cupcake tin. 

3. Bake until puffed and golden, 28 to 30 minutes. Let cool completely on a wire rack. 

4. Make the glaze: In a small saucepan, bring blueberries and 1 tablespoon lemon juice to a boil, stirring. Boil until blueberries burst, about 1 minute. Remove from heat.

5. Set a sieve over a medium heatproof bowl. Scrape blueberry mixture through sieve; discard solids. Add remaining tablespoon lemon juice and whisk powdered sugar into blueberry mixture to create a thick pourable glaze, adding water, no more than 2 tablespoons to adjust consistency, if needed. 

6. Dip tops of cooled cupcakes in glaze and top with sprinkles. Let glaze set before serving, about 10 minutes.

Enjoy!