I really wanted some flowers in my life. Spring is not springing quickly enough here in New England and so when I saw this cute fluted bundt cake pan, I thought it would make a cute flower. Of course, then I singed the top of the bundt cake so it isn’t very flowery anymore. Oh well. Not everything comes out perfectly and to be fair, this cake was fine, just the top was a little dark.
Fluted bundt cake pan came from UpSwing Vintage, on Etsy.
Every year at Easter Time, I make some hot cross buns. It’s pretty traditional, and it’s a Good Friday tradition in the UK. Every year I get a little bored with the recipe as well. So this year, I decided to mix it up and instead of using raisins, cranberries, currants or (as I did last year) dried apricots, I decided to use chocolate covered dried cherries. They we’re a bit big so I did chopped them a little. If you don’t have chocolate covered cherries in particular, I suppose Raisinets would work as well. Or if you like the cherry-chocolate combo, then mini-chocolate chips and some dried cherries. Pleased with the result.
For those of you who follow my baking and cooking, you will know that I really really hate food coloring. I rarely use it and generally find that if it isn’t a color that naturally occurs in something that one would generally eat, you shouldn’t dye it that color. The only thing that I would put in my mouth that is the color of this cake is Pepto Bismol, which didn’t exactly help in the baking. But every now and again, I bow to pop culture and decide to make something silly. Back to the regularly scheduled programming tomorrow.
Also, the last time I made one of these “Cake-Inside” Cakes, I took photos of all the steps. Those can be found here.
Another Easter Treat! In essence these are just sugar cookies, but in my continued quest of flavor experiments, they are made with honey and culinary lavender extract. Very spring like. Also, I used India Tree “Nature’s Colors” Sanding Sugars which use things like beet juice instead of artificial colors.
I recently purchased the Huckleberry cookbook (yes, I am a cookbook junkie) and while I rarely make recipes in their entirety without modifications, I am trying out some of the recipes for the first time. Up first from Huckleberry was this Maple Bacon Biscuit recipe. It happens to also be on the theme of maple syrup (see previous post) and … well, bacon is bacon, and bacon is good. While I these were spectacular straight out of the oven (with a bit of butter) and I m sure that they would also pair well with soup or bisque, I decided to make an egg and bacon breakfast sandwich which was fantastic.