Easter is coming around again, another year gone. This year, admittedly is a little different with stay-at-home orders, social distancing and no getting together with folks to celebrate Spring. Nevertheless, I baked cookies. They are just sugar cookies, but I think that the glittery sugar makes them especially nice.
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desserts
As you all know, I love Meyer Lemons. I can across a larger batch of them the last time that I was at Whole Foods, and decided to buy up the whole bunch that they had. I’ve already made standard Meyer Lemon Curd, so this time, I poured in some ginger syrup that I had, which game is quite a lovely twist. Sunshine in a jar!
It’s pie week here on the Cup of Sugar :: Pinch of Salt Self-Isolation Bake-a-long, so I checked the freezer and lo-and-behld there were still wild Maine Blueberries from last summer. I’ve been having a craving for blueberry pie anyway, so here you have it — Traditional Maine Blueberry Pie, with a touch of maple sweetness. I wove the lattice-top a little too tightly but other than that, it came out pretty nice, I’d say.
As promised, I am baking along to my own bake-a-long, so here is my first treat: Raspberry Almond Crumble Coffee Cake. They are crumble *bars* only in a round shape, so sort of coffee cake like. But it is the same recipe as my bars, and equally as easy to make. Delicious! You still have time to participate until Monday on the crumble bar bake-a-long; see the previous post for details!
I like to experiment with Chocolate Chip Cookies. There are so many out there that claim to be the “best” or “stay soft” or “stay crunchy”… some add vinegar, some add molasses. These add ovaline for flavor and vanilla pudding mix (which really just boils down to extra vanilla and corn starch) for consistency. And they are “aged” overnight and are deliciously huge. Nom nom nom!