I know that Hot Cross Buns are more of a Good Friday then than a Maundy Thursday thing, but seeing they are *everywhere* right now, I thought that you wouldn’t mind the recipe a day early. Every year I try to make a new variation on the Hot Cross Bun theme, and this year, believe it or not, they have Sweet Potatoes in them. A little different, I know, but super yummy. They also made the yeast go crazy, so these are really light and fluffy. I should have waited for them to cool a little more though, because the glaze kind of melted and made the crosses look all freaky. Oh well. 🙂
A few weeks ago, I made this awesome Caramel Rum Banana Bread. It was pretty delicious, so when I had to make something “breakfast-y” for today, I decided to turn more or less the exact same recipe into a coffee cake by adding a streusel topping. Equally as epic… and it doesn’t hurt that you can say that you had rum for breakfast on a Friday! 🙂
While this recipe isn’t necessarily Christmas-y, here I am making it making it as part of a Christmas Gift Basket. Not surprising, most of the things that I give for Christmas (besides The Cookies … capital T, capital C) are food or food related. But this recipe would work just as well in the late summer when zucchini and rosemary are at their peak. While it is sweet, it’s almost border-line savory as well, so might go well with soups and stews as well as eggs and bacon for breakfast.
Sunday Morning Breakfast: Seriously the easiest muffins ever. Bananas, pecans, a bit of oatmeal crumble. On the breakfast table, all warm and delightful, in under an hour (under 45 minutes if you hurry a bit).
So, in reference to the photo that looks like claws are coming to steal the muffins: my parents have this decorative metal lobster hanging on the porch railing, with the claws just above railing level. I thought that it was funny in a halloween like way, to have the clws coming up from the deal to steal my Banana Pecan Crunch Muffins. Nom. Happy Halloween. 🙂