These were exactly what I was dreaming of when my own personal Throwback Thursday of a brain brought forth memories of eating at Van De Kamps in Burbank, CA in the 70’s and tearing away at sweet, and slightly tangy Hot Cross Buns. The NYT recipe came through my email and reminded me of some sweet and easy days of being a little girl, ordering these buns and sitting in a booth with feet dangling at least two feet from the ground and sticky fingers ready to be licked after the buns were devoured. Of course, my taste buds were not highly evolved at the age of five, and so I’m sure my memory exaggerates the reality of these buns, but once I had them on my mind, I knew I needed to make them for Easter Brunch.
Tensions are high lately and moods are low. Sometimes, we are simply bored and tired of our own four walls and the same faces we are seeing everyday. Other times we are stressed out by our responsibilities or weighed down by the gravity of the world news, family news and losses that keep tallying up all around us.
And yet, most of us are finding little wins in our daily lives, and we are learning to make do…with less of everything: money, food, seeing friends, fun and the list could go on for the rest of the page and more. Perhaps, those small wins are tallying up as well, not to the degree, of course, that the huge losses are scoring, but we can CHOOSE to see the little wins no matter how microscopic.
I’m fully aware that this blog has an inordinate number of muffin recipes. But, in all fairness, these are PERFECT MUFFINS, and they are exactly the right answer to any gloomy day. My daughter is away at college and at least once a month I send her a care package of muffins. They are frequently a small bright spot in an otherwise harrowing day filled with studying, midterms, and always feeling like you are at least one step behind.Continue reading
If life gives you lemons, I say pucker up sister. Skip the lemonade, and just figure out how to live with a little tartness. In my case, life gave me grapefruits and oranges from a friend’s neighbor’s tree. Yes, life in sunny (HA!) So Cal often bestows citrus-y delights. Another reason to love California.
Parsnips in CAKE?! Did I catch you pondering this title and shaking your head? Parsnips happen to be glorious in cake silly reader, and they are in season and pair amazingly well with fresh ginger and cinnamon so your shock and dismay are inappropriate at best.
Pretend you are playing the TV game show, $100,000 Pyramid. What is the category of the following items?
—“Snoring dog at my feet, drooling dog begging at my lap, the sneeze of my office mate three offices to my right and footsteps in a house full of sleeping people.”
The road to he!! is paved with good intentions. That’s what my grandmother used to tell me now and then. Perhaps it was a hint. Basically, it means that individuals may do bad things even though they intend the results to be good. I look back and think, maybe I was a little bit of a wild card then. I sure hope so. I really haven’t sowed any wild oats in the last 30 years or so—unless you count this Irish Whiskey Bread Pudding.
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Is it just too dang cold to go outside wherever you are? Me too.
I won’t tell you where I am because then you would know that I am a big baby. I’ve seen the news; I know that many of you have been snowed in something terrible. It’s been horrible out there in so many places, and I think the best thing you could do for yourself at this point is make soup. Continue reading
I have thrown my Santa Hat into the ring and have entered the LA Times Cookies Bake Off! My original recipe, Orange and Rosemary Dark Chocolate Chip Cookies need your votes so please go to the LA Times Contest and vote for them. Let me know in the comments section here that you’ve voted, and I’ll choose one RANDOM voter to ship my cookies to on December 4 after the voting has ended. I will faithfully put all voters into the said Santa Hat and draw a name. I’ll contact you via email to get your shipping address. Happy Baking to All and to All a Good Week! 🙂 —-Geni
Gluten-Free Orange and Rosemary Infused Chocolate Chip Cookies
This a Sweet and Crumby original recipe.
Makes about 24 cookies.
2 c. Gluten-Free flour blend (mine is in my GF tab)
1 t. baking soda
1 t. xanthan or guar gum if it is not already included in your GF flour blend
3/4 t. salt
3/4 c. or 1 and 1/2 sticks of just barely softened butter
1 cup of granulated sugar
1/2 c. light brown sugar
1 t. vanilla extract
1 t. orange extract
1 T. orange zest, grated
1 T. rosemary, finely chopped
1 c. dark chocolate chips
To make the cookies: Heat oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
In a large bowl, whisk together flour, baking soda, xanthan or guar gum and salt. In a separate bowl of a stand mixer fitted with a paddle attachment, beat on medium speed and cream together butter, sugar, eggs, vanilla, orange zest, orange extract and rosemary. Add flour mixture to butter mixture, and beat on medium speed. Add chocolate chips and stir to combine. Drop onto prepared pan using a small ice cream scoop, separating them by two inches. Spray a little nonstick coating on your hand and lightly press down on each ball of dough.
Bake sheets one at a time for 15 minutes or until the edges are golden but centers are still soft. Let cool 10 minutes if you can wait that long! Enjoy!