You know the nursery rhyme, "Hot cross buns! Hot cross buns! One a penny, two a penny, Hot cross buns!", but do you know why we eat these golden brown buns specifically on Good Friday? It all has to do with the end of Lent and the symbols represented in the bun itself. But before we look into that, we need to figure out where Hot Cross Buns originally came from The Origin of Hot Cross Buns View this post on Instagram A post shared by The Perfect Loaf (@maurizio) According to Smithsonian Magazine, the origins of the hot cross bun begin with a 12th-century monk who added a cross to baked buns in honor of the upcoming Easter holiday....
I can’t believe I’m about to have an 11 year old. Even so, I’m doing my very best to take this birthday extra special since, well, times are still rather strange in the world. One of the things I’m doing to make her day even more magical is making cake! Okay, so… not cake-cake. She had pretty specific instructions on wanting a cookie cake again this year. Which I’m totally down for. The one I’m making for her actual birthday will be that Giant Cookie Cake from a couple years back. But, to get the party started early this long weekend, I decided to make this Funfetti Sugar Cookie Cake! It’s part cookie. Part cake. And a whole lot of...
This easy sour cream coffee cake, from the famous Zingerman’s Bakehouse in Ann Arbor, MI, lives up to its well-deserved reputation. A cinnamon walnut filling swirls through a moist, buttery cake Bundt. Caution: Highly addictive. Adapted from Amy Emberling | Zingerman’s Bakehouse | Chronicle Books, 2017 Though unassuming in appearance, make no mistake, this coffee cake is indulgent to the nth degree. Butter, sour cream, and eggs make it incredibly rich and so moist it keeps for nearly a week. Sugar and spice and everything nice makes it as intoxicating to consume as it is to catch a whiff of its aroma while it bakes. We think you’re going to be just as smitten as we are and, actually, as...
They’re made in one bowl with just nine (mostly pantry staple) ingredients (10 if you include the optional pecan halves) and can be ready in about 30 minutes. For a boost of satiating protein and healthy fat, top these baked oatmeal cups with a smear of peanut butter (or sunflower seed butter, if peanut-free). Or, drizzle them with maple syrup for added sweetness. Shopping List To make these baked oatmeal cups, you’ll want to add these ingredients to your shopping list: Unsweetened almond milk (or lactose-free milk) – 1 cup Ripe banana – about 1 large banana or 1 ⅓ medium bananas to yield ½ cup mashed Avocado oil (or canola oil) – ¼ cup Pure maple syrup – ¼...
But never banana bread. Why not? Today that changes! This Strawberry Banana Bread is one of my newer favorites. Especially right now during summer strawberry season. Banana bread is fast becoming a staple in my house. And being as I had plenty of bananas that needed to be used up, I thought… why not make another loaf? This time around I added in a LOT of fresh strawberries to an already fairly thick batter. The end result was a perfectly delicious Strawberry Banana Bread! Do not mind the thick batter of this bread. It’s supposed to be that way! As the bread bakes, the strawberries release their natural juices and the batter will gain its moisture from that instead! So...
