Creating music videos is a new thing I’m doing this year…it’s fun and I enjoy the creativity. I only pick songs that I connect with in some way.
I came upon listening to an artist, Eva Cassidy, and was blown away by her fabulous voice. I also liked that she played guitar. Eva is no longer on this earth, but, her voice lives on. Eva Cassidy died of melanoma on November 2, 1996. She was only 33 years old.
You can see Eva Cassidy sing, HERE.
RIP Eva Cassidy…your voice will live on forever in our hearts.
Info on Eva Cassidy:
In Eva Cassidy’s memory, I’ve created a music video.
I want to say
‘THANK YOU’ to the Flickr members
who kindly provided their RAINBOW PHOTOS for the video.
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On the subject of BAKING…
I finally made Buns! I was inspired by a bun recipe called,
Orange Rolls Recipe – Laura Vitale – Laura in the Kitchen Episode 740 Video.
Instead of making Orange Buns, I created my own flavor profile using
coconut, pecans and Baileys Irish Cream Liqueur.
A TESTAMONIAL BY MY SISTER-IN-LAW:
She said I make delicious desserts, but, this is THE BEST I’ve done yet.
I did not plan on taking photos with my Canon DSLR camera because I wanted to focus on making the dessert. However, I did manage to take a few shots with my cell phone.
Some photo highlights of the baking process with cell phone are below.
Filling: On top of the Baileys butter, I added coconut flakes and pecans.
Next, shaped and proofed buns…
Melted butter was brushed on proofed, shaped, buns just before baking…
To the oven to bake…
Just baked and out of the oven…
Baileys Irish Cream Glaze poured over buns….
Sprinkled coconut and pecans over Baileys Irish Cream Glaze…why did I do that? Because it made me happy! 🙂
Cross section of buns…had a bite…nom nom…so, so, SO good!
Slowly pull buns apart and enjoy the delicious sweetness…the Baileys Irish Cream Glaze brings this recipe over the top!
Coconut Pecan Buns
Baileys Irish Cream Glaze Recipe
Buns recipe adapted from, Orange Rolls Recipe – Laura Vitale Episode 740 Video
Filling Recipe created by Carmen Ortiz of Baking is my Zen
Makes 16 Buns
1 package active dry yeast ( 2 ¼ tsp = one ¼ oz. packet yeast)
1/4 cup water (110-115 degrees Fahrenheit)
1 teaspoon granulated sugar
3/4 cup whole milk (110-115 degrees Fahrenheit)
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup unsalted butter, melted (but not hot)
1 egg (room temperature)
2 cups all-purpose flour
1/4 teaspoon vanilla extract
yeast mixture – see above
2 cups all-purpose flour (final cups of flour for dough)
FILLING: by Baking is my Zen
1/3 cup unsalted butter, room temperature
1 tablespoon Baileys Irish Cream Liqueur
3/4 cup granulated sugar
1 cup coconut flakes
1 cup finely chopped pecans, toasted
JUST BEFORE BAKING BUNS:
1/4 cup melted butter, to brush over the top of buns before baking
BAILEYS IRISH CREAM GLAZE: by Baking is my Zen
1 cup confectioners sugar, sifted
3-4 tablespoons Bailey’s Irish Cream Liqueur
½ tablespoon butter, room temperature
coconut and toasted pecans, about 1/4 cup of each
D I R E C T I O N S :
• Prepare proofing bowl: Oil a large bowl with oil spray (PAM). Set aside.
• Prepare baking pan: Oil 9×13 baking pan with oil spray (PAM). Set aside.
• Toast chopped pecans lightly on stovetop for 5-7 minutes. Put in bowl. Set aside.
• Place coconut flakes in bowl. Mix to separate flakes. Set aside.
• Baileys Butter Filling: Add 1 tablespoon Baileys Irish Cream Liqueur to softened butter. Mix. Set aside.
1) YEAST PREP:
In a small bowl, combine warm water and 1 teaspoon granulated sugar. Stir.
Sprinkle the yeast over the water. Mix.
Allow to sit for 10 minutes until yeast mixture looks frothy.
2) DOUGH PREP:
While the yeast blooms, in the bowl of a standing mixer fitted with a paddle attachment, add milk, sugar, salt, melted butter and egg.
Add 2 cups of the flour, vanilla extract and yeast mixture. Mix until combined.
Change the paddle attachment to a dough hook attachment.
Slowly add about 2 more cups of flour to form a dough. Mix slowly at first. Increase speed to form dough.
KNEAD DOUGH: Turn the speed up to medium (#6 on my kitchenaid mixer) and knead dough for 10 minutes. Dough should be smooth.
3) PROOFING #1: 2 HOURS
Remove dough from mixer and pull together with your hands to form a ball.
Use a little bit of flour on your hands if dough is unmanageable.
Place dough ball in oiled bowl. Invert the dough to grease the other side of the dough ball.
Cover with plastic wrap or towel.
Place dough in a warm, draft free location. Proof dough for 2 hours.
4) AFTER PROOF #1: FILLING AND SHAPING
When doubled in size, gently punch the dough down.
Roll dough out onto a floured surface into a 15×9” rectangle.
Spread the soft Baileys flavored butter over the top of dough.
Sprinkle sugar evenly over the butter.
Sprinkle pecans and coconut over the sugar.
Starting from one of the long ends, tightly roll the dough into a jelly roll form. Pinch edges lengthwise to seal.
Cut into 16 even slices.
Place buns cut side down in a well-buttered 9×13″ baking pan. (I use PAM oil spray.)
Cover with plastic wrap. Tip: I lightly spray the plastic wrap before covering the shaped buns.
5) PROOF #2 SHAPED BUNS: Put covered, shaped buns in a warm spot to rise (proof) for another 1-1/2 hours.
6) PREHEAT OVEN to 350 degrees Fahrenheit while shaped buns are proofing.
7) AFTER PROOF #2: After second proof, brush risen buns lightly with melted butter.
8) BAKE buns for about 30 minutes or until golden brown. Cover with foil if it browns too quickly.
9) BAILEYS IRISH CREAM GLAZE: While the buns are baking, make the glaze.
Sift confectioners sugar into a bowl.
Pour 2 tablespoons Baileys Irish Cream Liqueur into sugar. Mix.
Add softened butter. Mix.
Add approximately 2 more tablespoons Baileys until a runny glaze consistency forms.
Add a pinch of salt. This brings out the sweetness.
10) REMOVE BAKED BUNS from oven after 30 minutes or golden brown.
11) POUR BAILEYS IRISH CREAM GLAZE over hot buns. Sprinkle coconut and pecans over glazed buns.
This makes a great dessert for EASTER,
which is coming up this month on
Sunday, April 20, 2014.
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Peace in Baking,
Baking is my Zen
…sweet nibbles for the soul
Photography by Carmen Ortiz. ~All Rights Reserved.
Not to be used without permission.