I really like sea salt. And specifically Falk Salt, which is this neat-o pyramid salt. So when I decided to make these spicy PB Chocolate Chip Cookies, I thought that using their chipotle flavor would be just the thing. It was … these are very yummy. If you don’t have chipotle sea salt, you can use regular and just crush a few red pepper flakes into it with your fingers. Also, this recipe makes about 60 cookies, so it that is too much for you, it’s one that can be easily halved.
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.
Easter is still a few weeks away, but I’ve decided to start making a few things early this year, in hopes of inspiring friends to do some baking this spring. It’s also the first day of Spring today, though the weather outside would not indicate that. Anyway, Easter and Spring … birds and nests and easter eggs. Cookies.
