In these Amish Friendship Bread Cinnamon Rolls, starter lends itself to a balanced, airy golden-brown dough, filled with butter, cinnamon and sugar, and topped with a slightly-tangy, a-little-bit sweet frosting.
Burrata, Arugula, and Fig Jam Toast
Crusty, craggy sourdough toast is topped with fig jam, lightly dressed pea shoots and sugar snaps, a hunk of burrata, and finished with chopped Marcona almonds. If fig preserves aren’t your thing, I’d bet that cherry or apricot preserves would be a fine substitute.
Prosciutto, Manchego, and Caramelized Onion Bread
This Prosciutto, Manchego, and Caramelized Onion Quick Bread recipe is adapted from Alvin’s (of the Great British Baking Show) recipe by a similar name. Hearty flours baked (and topped) with prosciutto, basil, Manchego cheese, and caramelized onions make a perfect savory quick bread.
Hot Cross Buns
With Easter quickly approaching, Hot Cross Buns are popping up in bakeries all around Maine. They’re easy enough to make at home if you have a little time. This recipe, adapted from With Love and Butter Favorite Recipes from Holly’s Bakery on Lopez Island by Holly Bower, makes a large batch of stunning buns.
Spent Grain Bread with Spinach and Cheese
This cheesy spinach bread has enough garlic in it to ward off an army of white walkers. And make your belly very happy. The whole wheat spent grain bread adds a little heft to add a little more nutrition to the mix.
Chocolate-Toffee Banana Cake with Toffee Glaze
In celebration of my blog’s 3rd birthday, I made a birthday cake (kind of). Fittingly, this recipe is a variation of Heidi Swanson’s Lemony Olive Oil Banana Bread because her blog (and this recipe) inspired it all. For my version, I subbed the dark chocolate for dark chocolate toffee, nixed the lemon, and topped the cake with a toffee-molasses glaze. I really love this for its simplicity, its not-too-sweetness, and its shape shifting abilities to act as a breakfast bread or dessert.