Allie

Cross buns also have lots of warm spice added, as well as dried fruit and citrus, so they’re a little bit sweet and can be served for breakfast, brunch, or as a sweet afternoon snack. As noted above, hot cross buns are a sweet roll, enriched with butter, eggs, and brown sugar, and infused with the flavors of warm spice and citrus. Besides the add-ins, hot cross buns also include the staple ingredients of just about any other kind of enriched bread: milk/cream, butter, sugar, yeast, flour, eggs, and salt. The rest of the flour, the dried fruit and citrus zest, the spices, and the salt all get worked in until you have a smooth, elastic dough that gathers itself into a ball and pulls away cleanly from the sides of the bowl.

Easter and Passover are right around the corner, so this seems like the perfect time for me to share one of my all-time favorite side dish recipes: cheesy scalloped potatoes, aka: potatoes au gratin! When I’m making potatoes au gratin, I like to use a combination of shredded cheddar cheese and shredded mozzarella cheese. Add the remaining 1 cup of cream/milk mixture, cream cheese, garlic powder, salt, and pepper, and simmer gently, stirring, until the cream cheese has melted and the mixture is smooth, Cover the pan with foil and bake the scalloped potatoes for 30 minutes, then remove the foil and bake until the sauce is bubbling, the cheese is browning, and the potatoes are tender (approx.

It’s creamy and cool and so silky-smooth, with a buttery graham cracker crust, a caramel-infused filling, and ribbons of caramel sauce running through every luscious bite. This crust has a crunchy, sandy texture and a buttery flavor that’s a perfect complement to the soft, creamy cheesecake filling. I’ve included brown sugar and real salted caramel sauce, so it’s really got a rich, warm, and toasty flavor. Once you have your Graham cracker crust and salted caramel sauce made, this cheesecake recipe comes together pretty quickly.

As a quick review, this family of recipes is leavened with baking powder or baking soda rather than yeast, and they’re always made by combining all the dry ingredients first, then stirring all the wet ingredients together, then marrying the two. I typically use vegetable oil for this corn muffin recipe, but you can use any kind of neutral-tasting oil that is liquid at room temperature. While I have not tested this recipe with any alternative ingredients, I do feel it could work well as an allergen-free recipe. For gluten-free cornbread muffins, look for a gluten-free flour blend that subs 1:1 for regular flour.