I don’t eat out often; it’s just not my thing, much preferring to throw something simple together at home than pick up food to go. But moving changes EVERYTHING and I simply can not impress upon you how overwhelming this effort has been. Maybe I should have moved more often so this job would be easier but here I am. I’m not a packrat at all but 22 years in one home and there is a LOT of stuff. Inventory from a business I shut down after an injury (yes, I have GOT to do something about that; suppose I could do candles and perfumes for giveaways huh?); girls grown and gone but I’m still holding onto furniture, dolls and school projects for them. Both the living room and family room plus kitchen eating area and dining room I hope to downsize to just one area each so I’ve given away some big furniture plus found places for my Grandma Bathe’s dining table, chair and hutch to insure they don’t leave the family. My garage is filled with equipment and tools that I’m not even sure I’ll need and from what I’ve heard…I have a LOT of dishes and pans and well, photo props! I worry about whether I will have enough room in storage for what I am keeping and I haven’t decided yet where I’ll live next so I’m moving in with neighbors for a bit; buying a home and moving in right now would put me over the edge I do believe (shhh if you’re thinking I already am!). Needless to say cooking has taken a back seat and I’ve had enough quick meals in the past 3 months since starting this process to make up for years of avoiding takeout!
Still there is the occasional bright spot. I recently met a friend for a quick coffee at Le Peep, a restaurant I thought a nationwide chain but only recently discovered is just found in scattered states. I can’t vouch for their entire menu because it’s been awhile since I’ve eaten there but after enjoying one of their Gooey Buns with coffee; I just felt the urge to re-create them at home and immortalize them for myself on the blog!
If you don’t have a Le Peep in your area, know that though they might call them Gooey Buns, they’re really Gooey Muffins. An English muffin is topped with a cinnamon and sugar butter mixture that is broiled and then topped with slivered almonds for the last couple of minutes. Served with some sweetened and cooked apples (they call them ‘Sassy’ Apples) and cream cheese on the side, I think they’re the perfect breakfast treat with a nice mixture of both sweet, spicy and a bit of tang from the cream cheese. I’m glad I tried making these; easy, delish and one more reason to stay home and make something in my own kitchen! Or in my case, my friend Karen’s kitchen; I’m sort of in a fog about all of it I admit but since I need some time to figure out what I’m doing next; they offered and so I’ll be bunking with Karen and her hubs Terry for a few months. Not ideal maybe but in many ways a nice respite while I focus on Lauren’s health and nutritional needs. Besides, Karen has a lovely garden and is looking forward to having another passionate gardener there during the growing season. I’m moving nine HUGE pots there too; guess I’ll be testing container gardening with a whole different perspective huh…it might be all I do once I re-locate!
These are so good; easy to prepare and sure to be something your family loves as much as mine. Promise.
Le Peep Gooey Buns
For the Sassy Apples
- 2 cooking apples, peeled cored and cut into bite size chunks (I used Fuji Apples)
- 1 Tbsp butter
- 2 Tbsp sugar
- 1/2 tsp cinnamon
For the Gooey Buns
- 2 English Muffins
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 4 Tbsp softened butter
- 1/4 cup sliced almonds
- 4 oz cream cheese
To Make the Apples:
- Combine the apples, butter and cinnamon in a small pan on medium heat; cook until the apple chunks have started to soften; approximately 15 minutes.
- Remove from heat and set aside.
To Make the Gooey Buns:
- Turn your oven to broil
- Split English muffins and lay them open on your baking sheet
- Combine the cinnamon and sugar and mix both with the softened butter. Spread this mixture on each muffin half; yes, be generous!
- Place cookie sheet on the middle rack in your oven and broil for about 2 minutes watching closely.
- Remove from oven and sprinkle with the slivered almonds.
- Place them back under the broiler to toast the almonds; watch CLOSELY; should take about a minute to brown the almonds.
- Serve with plain cream cheese and 'Sassy' apples on the side.