Well, I have to say I felt like such the baker yesterday as I was making these Butterscotch Sticky Buns from Food and Wine. Good thing it’s a fool-proof recipe since I totally suck at baking. The dough came together very easily and rolling it up to cut the little buns was a breeze. The recipe comes from pastry chef Catherine Schimenti, let’s see what she thinks about her delicious creation, “Over-the-top, sticky, gooey goodness—or, as I like to call it, ‘love.’?”

Awesome gooey goodness friends. I really liked how these turned out. Two notes, I didn’t have Scotch and replaced the crème fraîche with sour cream and the sauce was still awesome. Straight out of the oven these were excellent and yes gooey, the next day, eh they dried out a little so I would recommend making them and eating them immediately – I don’t think you will have a problem with that one bit.Now, for the winner of the recipe cover smackdown, well friends it has to be the Spaghetti and Meatballs recipe from Bon Appétit. That dish was AWESOME. I can’t wait to see what I will select for next month. Cheers!