I find the aroma of the hot cross buns baking so intoxicating. Brion & I have always loved these soft, spicy little buns. Each year, at Easter time, I really enjoy making some version of Easter bread or buns (of course, trying to make it just a bit better than the year past). While I was giving this some thought, I read a comment where someone was complaining that they had too many hot cross buns leftover from Easter. Is there really such a thing as having too many hot cross buns … seriously!
While hot cross buns are now sold and enjoyed throughout the year, they were once reserved for Good Friday alone. There is no one clear explanation … some theories rest in Christian symbolism while there are also more than a few stories that indicate hot cross buns were baked on Good Friday for superstitious reasons.
Every year I like to try and make a different version of these traditional, seasonal treats. This year I’m going with some dried blueberry lemon hot cross buns. Should be good!
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Dried Blueberry Lemon Hot Cross Buns
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Instructions
Buns
In a small dish, dissolve 1 Tbsp sugar in lukewarm water. Sprinkle yeast over the surface. Do not stir. Let stand for 15 minutes.
In a large bowl, mix together 1/2 cup sugar & lemon zest with fingers. Add flour, salt & cinnamon & mix well. Add prepared yeast along with melted butter, egg & egg white. Combine with a fork then add blueberries & citron.
On a lightly floured surface, knead dough for about 10 minutes. If dough is quite sticky add a LITTLE more flour.
Cover & allow to sit in a draft-free, warm place for 30-40 minutes.
Line pan with parchment paper or butter a 7x11-inch baking dish. Divide the dough into 12 equal parts & form into balls. Place them in the prepared pan & let rise for about an hour or until doubled in size.
Whisk together egg wash & lightly brush over buns before baking.
Before buns are finished rising, preheat oven to 350 F. Bake buns for about 30-35 minutes.
Remove from pan & let rest on a wire rack for about 15-20 minutes before piping on the glaze crosses.
Glaze
Mix together powdered sugar, milk & vanilla (if using) until smooth. You will want this to be quite a stiff glaze so only add enough milk to bring it to a thick consistency. Pipe crosses onto the tops of the slightly warm buns. A Ziploc bag with a corner snipped off works well for this small job.
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The unique flavor profile of leeks adds depth and complexity to a wide range of dishes, making them a versatile and valuable ingredient in the culinary world. Whether sautéed, braised, or added to soups and stews, leeks have the power to elevate the taste experience and bring a touch of elegance to even the simplest meal.
Leeks have very similar properties to garlic and onion. The green parts have a lovely, green onion and slightly garlicky flavor and can be used cooked or raw. Otherwise, the whole leek – white, pale and dark green parts – can be used, although some people prefer to discard the dark green leaves. Leeks can be braised, fried, roasted, boiled, sautéed, or sliced thinly and eaten raw in salads. Leeks are often thought of as French food but there are many cuisines and dishes that use this vegetable, and of course, it can be used instead of onions.
From the moment the aroma of leeks fills the kitchen, to the visual appeal they bring to a dish, and the delightful transformation of their texture when cooked, leeks truly tantalize the senses.
This leek and meatball casserole is simple to make but huge on flavor thanks to this wonderful vegetable.
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Baked Leek & Meatball Casserole
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Instructions
Meatballs
Preheat oven to 350 F. Spray a foil lined baking sheet. Set aside.
In a large bowl, combine ground meat, shallots, egg, coriander, cumin, ginger, potatoes, salt & pepper. Do not overmix. Form into 15 meatballs & place on prepared baking sheet. Bake while preparing sauce for about 10-14 minutes or just until almost done. Do not overcook since they will be baking again in the sauce with the leeks.
Leeks
Clean the leeks by first taking off the first layers that usually have sand in them. Wash thoroughly & set upright to drain. With the center of the leek, it is rolled tightly so no sand is able to get in, you can slice this portion into the 3/4-inch pieces. With the outer leeks, slice them thinly. I always use the entire leek (both green & white parts).
Béchamel Sauce
In a saucepan, melt the butter then whisk in the flour & cook for a couple of minutes. Whisk in the vegetable stock a little at a time then add the cream. Bring the sauce to a boil & season with salt & pepper. Allow to simmer for about 10 minutes, stirring occasionally.
Pour half of the sauce in an 11 x 7 baking dish & top with THINLY SLICED leeks. Place meatballs over this layer, placing 3/4-inch PIECES of leek in between meatballs. Cover with remaining béchamel sauce. Cover with foil & bake in 350 F. oven for about 25 minutes.
Cook bacon until done but not too crisp. Blot on paper towel & coarsely chop.
When casserole comes out of the oven, sprinkle with bacon & serve.
Raspberry Crumble Cookies are no ordinary treat. Half tart, half cookie, they offer a perfect balance between a soft, melt-in-your-mouth texture and a crumbly, cookie-like crust. Made with a homemade tangy raspberry compote, these cookies are a delectable balance of sweet and tart flavors with a burst of fruity goodness in every bite.
I have wondered where this crumb (or crumble) cake/cookie idea came from. Its origins speak of its German heritage. The origin of crumb cake was called ‘streuselkuchen,’ and today’s modern crumb cake is fairly similar to its forebear. Streuselkuchen ‘crumb cake’ is often referring to a cake made of a sweet yeast dough covered with a crumb topping that is called ‘streusel.’ Today, we make crumble cakes with baking soda or baking powder for leavening. One thing that has not changed is the signature thick layer of crumb topping where the crumbs are made simply of sugar, butter, and flour and allowed to have a roughly unfinished look. The crumb topping is sprinkled with powdered sugar to add interest to the look of the uneven top.
What we know today as crumb or crumble cake/cookies is most likely the adaptation of coffee cake recipes by German bakers who came to North America. The cake does bear a passing resemblance to many of the streusel topped kuchen recipes, a popular coffee-friendly cake from Germany.
Raspberry Crumble Cookies are baked in a muffin tin and look like mini pies! The dough does double duty as the base of the butter cookies and the crumble topping.
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Raspberry Crumble Cookies
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Instructions
Raspberry Compote
Place rasp[berries, sugar, lemon juice, zest & vanilla in a small saucepan over medium heat. Bring to a boil, stirring frequently. Reduce heat & simmer for 7-10 minutes. Remove from heat & pour through a sieve. Press through sieve with a spatula to take out as many of the seeds as possible. Set aside.
Cookies
Preheat oven to 350 F. Spray 24 mini tart or mini muffin tins with cooking spray. Set aside.
In food processor, place flour, sugar & butter. Pulse a few times until mixture is crumbly; set aside 1/2 cup of the mixture. To remainder add baking powder, baking soda & nuts. Place mixture in a large bowl.
In a small bowl, beat egg slightly then stir in sour cream & lemon zest. Add to dry ingredients; stir until just moistened.
Divide batter between the 24 mini tins. With the back of a small scoop that has been dipped in flour, press batter to go over the bottom & up the sides. Spoon about 1 tsp raspberry compote in the indented area of the cookie. Sprinkle each cookie with some of the reserved crumb mixture.
Bake 15-18 minutes or until done. Remove from oven & allow to cool in pans for at least 10 minutes. At this time the cookies should pop out easily.
Store in an airtight container at room temperature.
It’s the cornbread version of upside-down cake, baked then flipped over to reveal a layer of sweet/ savory onions. The idea behind this type of recipe is that you put everything into a baking dish with the intention of flipping it over at the end and having the meal come out fully assembled. For the most part, this method is used to make delicious fruit cakes with the fruit on the bottom and the batter on top of it. Still, often its forgotten that you can apply this same principle in a more savory way.
Topped with sweet onions and filled with cheddar cheese & bacon, this upside down cornbread is truly amazing. The bread has the perfect touch of sweetness, plus, it’s the best choice when you want a side dish that packs a little more punch than your typical cornbread.
I have always been a lover of cornbread, so I’m always on the lookout for a version I haven’t tried yet.
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Sweet Onion Upside Down Cornbread
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Instructions
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In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp, about 8 minutes. Remove bacon & drain on paper towels, reserving drippings in skillet. Add minced onion; cook until tender, about 4 minutes.
Remove from skillet. Wipe skillet clean & heat oil over medium heat. Place onion slices in oil, filling bottom of skillet to the edges. Cook onions until tender & golden brown, about 8 minutes. Remove from heat. Roughly chop cooled bacon & sprinkle around onion slices.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt & onion powder. Stir in cheese.
In a medium bowl, whisk together sour cream (buttermilk), melted butter & egg. Make a well in the center of dry ingredients. Add buttermilk mixture & stir until combined. Fold in minced onion. Carefully pour batter over sliced onion & bacon.
Bake about 30 minutes until golden brown. Test with a wooden pick inserted in center that comes out clean.
Let cool in skillet for 10 minutes. Invert onto a serving plate & slice into wedges. Nice to serve warm with chili.
What is the difference between crumble and streusel? It seems there is no clear, distinct difference, at least in present-day North America. Streusel originated in Germany and was made by cutting butter into a mixture of flour and (white) sugar. Over the years, many people have made subtle variations to improve upon the base recipe to their taste preferences and is often referred to as ‘crumb topping’.
When it comes to baked fruit-and-pastry desserts, the classic pie isn’t the only game in town. Crumbles work with whatever fruit is in season or available and in any shape pan.
Bright, juicy mangoes make a delicious winter or summer dessert. A crumble gives you all the wonderful flavor of a fruit pie, but with much less prep work. The easy crust/crumble topping takes the place of a more time-consuming pastry crust. There’s no rolling or chilling; all you have to do is combine the ingredients, place some under the fruit and sprinkle the rest of the crumbs over the top. It’s that easy!
These mango crumble squares aren’t overly sweet as they get lots of their sweetness from the natural sweetness of the mangos with the mango flavor coming through in every bite. I added a cheesecake layer to make these squares just a bit fancier but it can be easily left out if you wish.
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Mango Cream Crumble Squares
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Instructions
Preheat oven to 350 F. Line an 8-inch square pan with foil & spray with cooking spray; set aside.
Crust & Topping
In a large, microwave-safe bowl melt butter. Add flour, oats, sugars salt & stir to combine. Mixture will be dry & sandy with some larger, well formed crumble pieces. Reserve 1 heaping cup of the mixture to be sprinkled on later as topping. Transfer remaining mixture to prepared pan. Using a spatula, press down lightly to create an even, smooth, flat crust; set aside.
Cheesecake Layer
In a small bowl, beat together cream cheese, milk, lemon juice & egg. Add egg beating only until it is incorporated.
Mango Layer
In the mixing bowl that you used for the crumble, add all mango layer ingredients & toss to combine.
Assembly / Baking
Evenly distribute cheesecake mixture over the crust. Top with mango mixture then evenly sprinkle the reserved crumble topping mixture over all. Bake for about 45 minutes or until cheesecake is set & crumble is lightly browned. Squares may take longer if the mangoes are very juicy.
Place pan on a wire rack & allow squares to cool for at least 1 hour (preferably more) before slicing & serving. If sliced before completely cooled they tend to fall apart.
Red bean bread is a Chinese bakery classic, the quintessential Asian bread. Be it Chinese, Japanese, Korean, or just about any other Southeast Asian and East Asian countries, this bread is a staple. The bread is light, fluffy, slightly sweet and filled with creamy sweet red bean paste.
In many Asian cultures, beans such as red beans, mung beans and black beans are commonly used in desserts. This tradition likely developed due to the availability of beans as a staple food, as well as the natural sweetness and creamy texture they can add to dishes when cooked and sweetened. Beans are also high in protein and fiber, making them a nutritious addition to desserts. Over time, the use of beans in desserts has become a cherished part of Asian culinary traditions, offering a unique and delicious alternative to more common dessert ingredients.
Red bean paste also called adzuki bean paste or anko is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be sweetened or left as it is.
Over the years I have used another interesting vegetable known as a purple yam in many breads and desserts which puts me very much in mind of the sweet bean taste. The purple yam is cooked and sweetened like the red bean paste and has a similar texture. It is called Ube halaya and in the Philippine culture it to is a cherished staple.
One of the nice things I found with the red bean paste is if you’re not interested in making your own from scratch it is readily available at the Asian grocery stores in refrigerated packages or tinned. I know red bean isn’t exactly for everyone, but it’s hard to just ignore how well it goes with the Asian fluffy bread.
Today I’m making some red bean twists with my version of a ‘milk’ bread. For the filling this time, I purchased a tinned chunky red bean paste. It all came together quite nicely and tasted so good!
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Sweet Red Bean Twists
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Instructions
In a small bowl, dissolve yeast & 1 tsp sugar in lukewarm milk. Let stand for 5 minutes to allow yeast to activate. In a large bowl, whisk together 2 Tbsp sugar, melted butter, sour cream & egg. Add yeast mixture, stirring to combine.
In another bowl combine flour & salt. Add flour mixture, 1 cup at a time, combining with wet mixture. Once all the flour has been added, knead dough for about 2 minutes until smooth & elastic consistency. Place dough in a greased bowl & cover with plastic wrap & a towel. Allow to rise in a draft free place until doubled in bulk, about an hour.
Punch the risen dough down & divide the dough into 3 equal parts. Lay a piece of parchment paper over the removeable bottom of a 10-inch tart pan on your work surface. Place first portion of the dough on the parchment paper & roll or press out dough the size of the bottom of the tart pan. Carefully spread the circle with half of the bean paste. Roll out the second portion the same size & transfer with your rolling pin to top of the first portion. Carefully spread it with the remaining bean paste.
Roll out the third portion of dough to the same size & place it on top of the other two layers. Pinch the dough around the outer edge to seal. Place a small glass in the center & press down. Cut from outside edge just to the glass, forming 12 wedges.
Remove the glass. Twist each wedge 3-4 times. Tuck edge under. Place bottom of tart pan ( with parchment paper & twists) inside tart pan ring. Cover with plastic wrap & a towel. Allow to rise for about 15-20 minutes.
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Lightly brush twists with a bit of egg wash & sprinkle with black sesame seeds before baking. Bake 25-30 minutes or until golden brown. Remove from pan to a wire cooling rack.
Recipe Notes
- When you purchase red bean paste, make sure the ingredients do not include maltose. The type that contains maltose is for making mooncakes. It is quite sticky, and it is hard to work with when making red bean bread.
Fall is here and its pumpkin season! It’s like a pumpkin explosion in the stores this time of year with pumpkin spice latte, pumpkin spice candles, pumpkin spice Oreos, pumpkin spice M&Ms, pumpkin spice Ramen noodles, Doritos and so many others.
Unlike pumpkins, however, blueberries have a flavor that knows no season or food type. They pair well with just about anything, and pumpkins are no exception. Blueberries have just enough sweetness to complement pumpkin-y flavors and stay juicy during the baking process.
These pumpkin blueberry muffins make for an ideal autumn indulgence.
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Pumpkin Blueberry Muffins
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Instructions
Muffins
Preheat oven to 350 F. Line an 8 cup large muffin tin with parchment papers/cups
In a large bowl, whisk together 1 2/3 cups flour, baking soda, baking powder, salt, cinnamon & allspice. In a small bowl, combine pumpkin puree with milk.
In a large bowl, using an electric mixer, beat butter & brown sugar until creamy. Add egg; beat until fluffy.
Alternately add flour & pumpkin mixtures to butter mixture, stirring just until blended. Combine blueberries with 1 Tbsp flour in a small dish. Fold gently into mixture. Spoon batter carefully into prepared muffin cups.
Topping
In a small bowl, combine oats, flour, brown sugar, cinnamon & salt. Using a fork, cut in butter until mixture is crumbly. Add pepitas & combine. Divide evenly over muffin batter.
Baking
Bake for 45 minutes or until a wooden pick inserted in center comes out clean. Remove from oven, cool in pan for a few minutes then remove to a rack to finish cooling. Store muffins in a covered container.
Recipe Notes
- If you would prefer smaller muffins, divide batter between 12 paper lined standard muffin cups. Bake for about 30-35 minutes or until a wooden pick inserted in center comes out clean.
