The other day, I had the opportunity to try Big Spoon Roaster’s Tigerwalk Espresso Nut Butter (almonds and hazelnuts) and I was blown away. Really really delicious, and the perfect thing for making Gluten Free nutbutter cookies like these. They are GF and dairy free (they do have eggs, but no butter), and are simply delicious. They come together in a snap (no mixer needed) and this recipe can be halved as it makes quite a lot of cookies.
Meyer Lemons make me happy. They are like little balls of sunshine, so this recipe is actually a “two-fer”…. it’s a recipe for Meyer Lemon Curb and a recipe for Lemon Sugar Sandwich Cookies. You could wimp out, and I won’t hold it against you, and just buy and use the store bough lemon curd. That’s fine too. But if you are so inclined, making your own is delish. And it adds sunshine to any February!
One more year! Today is the 12th birthday (I have a Tween!) of the Cup of Sugar :: Pinch of Salt website. No, not my (the human) birthday but the anniversary of when I started the virtual recipe collection (the website). It was a cold day in January 2011 that someone suggested that I start putting all my recipe ideas and pictures in one place and a few weeks later, the site was born. Twelve years and 2680 recipes, I am still at it. I didn’t think that was possible, or even likely but here we are. What’s to come, I don’t know, but you know where to find me — in my kitchen!
It’s to be very cold here in the Northeast this weekend, starting like now-ish. Considerably below zero, with considerable wind and thus, bitter windchill. The weather people are advising not to hang out outside too long, and that translates to “stay in and bake” in my world, which is what I am firmly intending to do, starting with these Sudeg Kardemommesnurrer (Swedish Sourdough Cardamom Swirls): a sweet, brioche-style dough, filled with a brown sugar – cardamom filling, babka’ed by slicing open length-wise and then twisting, then swirling upon itself. Definitely smells amazing in my flat so while these cool for a few minutes, I will revel in that.
acidity and sometimes the bitterness of even the sweetest fruit — not something that you really notice until it is on your plate for first tasting. Nevertheless, happy with the concept of the upside down cake and will likely do something else on the topic soon. If nothing else, it looks very vibrant!