My “biggie” cookies seem to be popular. You know the type: bakery-style BIG cookies that you buy individually and may not be able to eat in one sitting. Or maybe you can. I’m not judging. This time, I decided to go with a new type with coconut in and on the cookies, as well as coconut white chocolate wafers in addition to the dark chocolate wafers. They are big. They are delicious. They are worth the effort to make. nom nom!
This is a super vibrant thing to make for spring — or all summer long really. It’s one of my go-to recipes when I don’t know what else to make. Peas, perlini mozzarella, pesto (yes, the store bought variety is totally fine!) and pasta of your choice. Also works well as a pasta salad if you’re looking for a cool option.
Rhubarb season is short if you want the fresh, local stuff. It’s the beginning of April so you can begin to find it. And while Blackberries are a late summer fruit, it makes a great jam combination so I made some last night to share with you. It’s sweet, tart and very delicious on toast, or in oatmeal or yogurt.
It wouldn’t be Easter if I didn’t make some variation on the Hot Cross Bun. Everyone has their own, there are literally thousands of styles, combinations and variations. This year, I went for the somewhat rustic Cranberry Walnut Whole Wheat Sourdough Hot Cross Buns version. It’s an enriched sweet (but not too sweet) sourdough brioche dough, fruit and nuts added. Eat with sweet jam or honey or make into a bacon sandwich. nom nom nom.