I’ve never been a huge hot cross bun fan. I don’t dislike them at all, but I don’t ever find myself thinking: “You know what I could really go for right now? A hot cross bun!” Regardless, I enjoy them well enough, and I eat them every year when Easter rolls around. However, after making these, my flippant attitude towards these under appreciated buns has changed forever.
More than 6 years ago, I put my name on the waitlist for a plot at my local community garden. I had just about forgotten that I was even on the list, when I received an email a few weeks ago with the subject line: “Plot #38 available”. The wait was finally over!
Last summer, I desperately wanted to buy myself an ice cream maker. Not one of the ones that requires pre-freezing a bowl (who has room in their freezer for that?), but one that you can just plug in and leave to let the magic happen.
As you may or may not know, I love bunnies. I mean, really love bunnies. Everything about them, from their wiggly little noses, to their fluffy cotton tails. They are hands down, the cutest little fluff nuggets to hop around on this earth. So naturally I felt the need to pay homage to these adorable creatures by making a batch of bunny cookies!
Carrot cake is one of those desserts that I tend to forget about until it’s right under my nose, and then suddenly I remember how much I enjoy it. Over the years, I’ve eaten my fair share of this often under appreciated treat, but I’ve never actually made one myself. At least, until now.
This week I was planning on making a St. Patrick’s day themed something or other, but then the plague hit me hard and I spent several days sliding in and out of various states of consciousness. Luckily, this cake is delicious any day of the year, so I’m just going to roll with this and recommend you make it anyway.
I’ve baked very few breads in my life. Something about the process just seems so intimidating and time consuming. However, when I saw the recipe for these Rosemary Sea Salt Sweet Potato Rolls on the blog Country Cleaver, they looked completely irresistible, and my intense desire to eat them overpowered any fears I had about the baking process.
If you start scouring the internet for blueberry scone recipes, you’ll notice that most, if not all, call for fresh blueberries. However, these same recipes casually mention that frozen blueberries will also work just fine. The problem with frozen blueberries though, is that they are very delicate, and tend to explode as they thaw if not handled very carefully.
This week I was asked if I’d be willing to make some cupcakes for a baby shower. At first I was thinking it would be pretty standard stock, just simple cupcakes with a pile of pink or blue frosting on top. Then I was told that the theme for the party was succulents, and all of a sudden these cupcakes got way more interesting!
For some reason, I always thought that making home made macaroni and cheese was really complicated and time consuming. Now that I know otherwise, I have to actively restrain myself from making and eating this every single day.