Quite a few things turned out nicely this weekend. Here they are:
First, sourdough ginger cookies, from this Food & Wine recipe, baked on Friday and bagged up to distribute at Grillin’ for Peace, the Savory Sunday benefit. They have no white flour; instead, they’re composed of spelt, rye, and buckwheat. I also made some regular chocolate chip, and thought they’d go first but the ginger cookies did. I called them molasses cookies and they’re bigger so maybe that was it. On Saturday morning, I had to drive the AFS kids to an event for them in the Dells, then went to Wingra Park with my box of cookies.
Cinnamon scones, also baked Friday and glazed with the last of the tub of leftover icing I always have at the back of the fridge after cookie season. I melted it and added cinnamon. My regular recipe but maybe a bit more cream cheese than usual.
Next, cimmy buns, from Sunday brunch. My definitive buttermilk cimmy buns recipe with a few tweaks inspired by and the date filling from this Bon Appetit recipe. Pictured on the cover of the April 2020 issue, the buns were what I made the first time we had people over in pandemic. Susan and (now the late) Carl, and Mark, and I sat in the driveway, socially distanced, and ate cimmy buns and drank orange juice and coffee and put our masks on to go inside to the bathroom, on a sunny morning in May. I promise to update my recipe and move it over to New & Improved. And, here it is! https://debslunch.com/new-recipes/2022/02/08/definitive-buttermilk-cimmy-buns-2022-update/
Then, sourdough bread rising. The finished loaf is the overleaf (featured image).
Finally, chocolate pumpkin loaf cake, another treat from Snacking Cakes.
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