So what do you make when you can’t decide whether you are more in the mood for brownies or more in the mood for cookies? Well, Brookies of course. Brownies on the bottom, and in this case *coconut* cookie dough on top, and just for good measure, a sprinkling of mini-chocolate chips. That should sort both cravings, I assume!
Here’s something to cheer up a Monday afternoon, first Monday of Spring (one where Boston saw “a plowable snow event”, as they so eloquently say these days). Millefleur of Blueberry Almond Linzer Cookies. OK, I didn’t actually make a thousand of them, but they are cute and small and a batch of cookie dough did make a whole bunch. Similar to may of the linzer cookies I make, these have a double dose of almond (almond extract and almond meal) as well as double blueberry (blueberry sugar and blueberry jam).
And tis the season to start thinking about Easter. And Easter Food. Every years I make some sort of Hot Cross Buns, everything from traditional to last year’s with chocolate covered cherries in them, but this year’s I think are my favorite so far: Cranberry Walnut Hot Cross Buns, with Maple Glaze. Somehow rather New England-y with the cranberies and maple. Positively yummy!
I’ve never been much of a fan of peanut butter. Well, of like a PB+J sandwich. It’s good in baking and cooking, and I definitely like Reece’s Peanut Butter Cups, but just peanut butter…. eh, take it or leave it. Almond butter. Cashew butter. Even Walnut butter (though it is hard to find). Those I prefer more. At any rate, I thought I would make buckeyes, but thought I would put a twist on them and made them with almond butter instead. And sea salt. Love sea salt!
World Nutella Day is coming up tomorrow. Yeah, there is such a thing: World Nutella Day. I’m not making it up. And while I guess that someone at the Ferrero Roche company might object to me calling this homemade hazelnut chocolate spread Nutella, it is more or less the same thing, eh? So there you have it: make your own to celebrate the day!