Sunday funday

FUNDAY SUN DAYwithThe Vivinettos

Dana; her husband, Chris; their sons, Charlie and Skyler; and pup Teddy.

HOLIDAY memorıes

Join WD staffer Dana Vivinetto, her sister-in-law, Kate, and their families as they celebrate Christmas with a pajama party sleepover

Charlie and cousin Cole were on the nice list.

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After Dana’s family decks the halls, they all get decked out in festive pajamas. Check out sites that sell sizes for the whole crew, or mix and match holiday-themed onesies like the Vivinettos do—pets included!

Charlie, Harper, and Skyler are all smiles… and elf ears!

Kate (left) hosts the festivities for the whole family.

Ham and Egg Bake

ACTIVE 15 MIN. ✦ TOTAL 50 MIN. SERVES 8

3 medium potatoes, cut into ¾-in. pieces 1 onion, roughly chopped 4 sprigs fresh thyme 2 Tbsp olive oil, divided, plus more for baking dishes

Kosher salt and pepper 16 oz small cremini mushrooms, trimmed, halved if large 1 pint cherry tomatoes 1½ Tbsp whole-grain mustard 8 large eggs 4 oz cooked ham, shredded

Chopped flat-leaf parsley, for sprinkling 1 Heat oven to 425°F. On large rimmed baking sheet, toss potatoes, onion, and thyme with 1 Tbsp oil and 1/4 tsp each salt and pepper. 2 On second baking sheet, toss mushrooms with remaining Tbsp oil and a pinch each of salt and pepper. Roast both sheets until vegetables are just tender and golden brown, 20 to 25 min. Discard thyme. 3 Reduce oven temp to 400°F. Combine vegetables and toss with tomatoes and mustard. Divide between 2 greased baking dishes. Make 4 wells in each; crack 1 egg into each well. Bake until eggs are at desired doneness, 10 to 12 min. for slightly runny yolks. Serve topped with ham and parsley.

Sticky Buns

ACTIVE 15 MIN. ✦ TOTAL 50 MIN. PLUS COOLING ✦ MAKES 9 BUNS

For topping

⅔ cup packed dark brown sugar 3 Tbsp unsalted butter 2 Tbsp honey 2 Tbsp light corn syrup ½ cup pecans, toasted and coarsely chopped

For dough

2¼ tsp instant yeast (1 envelope) 3 cups all-purpose flour, plus more for dusting ⅓ cup dark brown sugar 1½ tsp baking powder ½ tsp baking soda ¾ tsp kosher salt 1 cup buttermilk 1 large egg 5 Tbsp unsalted butter, melted

For filling

½ cup packed dark brown sugar 1½ tsp ground cinnamon 1 Tbsp unsalted butter, melted ½ cup pecans, toasted and coarsely chopped

For glaze

¾ cup confectioners’ sugar 1 Heat oven to 375°F. Make topping: Lightly grease 8-in. square metal baking pan. In glass measuring cup, combine brown sugar, butter, honey, and corn syrup. Microwave on High 1 min. Stir until smooth; microwave 2 min. more. Spread half of topping in pan (set remaining half aside). Sprinkle with pecans. 2 Make dough: In medium bowl, combine yeast and 2 Tbsp warm water. In large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. To bowl with yeast, whisk in buttermilk, egg, and butter until smooth; stir into flour mixture just until liquid is absorbed. Set aside. 3 On lightly floured surface, knead dough 8 to 12 times or just until smooth. With lightly floured rolling pin, roll into 12- by 10-in. rectangle. 4 Make filling: Combine sugar and cinnamon. Brush dough with butter. Sprinkle with sugar mixture and pecans. 5 Starting from 1 long side, roll dough tightly into log. Place seam side down. With sharp knife, cut into 9 even slices; place cut sides down in pan in 3 rows. Bake until golden brown, 28 to 32 min. 6 Meanwhile, make glaze: Stir together sugar and 1 Tbsp water until smooth. Cover surface with plastic wrap if not using right away. When buns are done, remove from oven and place large plate over pan; invert buns onto plate. Cool slightly. To serve, microwave reserved topping on High 1 min. or until runny. Drizzle over buns, along with glaze.