Hot Cross Buns

Hot Cross Buns

Hot Cross Buns

A few years ago I was visiting Prague with a friend. The Czech Republic was the second to the last leg of our month-long backpacking trip through Europe and, by the time we arrived, we were harried and overwrought. Early mornings and late nights for weeks on end had left us exhausted to tears, but there was a whole world to see so we couldn't justify waking up later than eight in the morning.

We saw castles and churches. We walked the city in every direction with a tour guide who would certainly win the gold medal in speed walking. Yet, I remember very little of what we learned and, without the photographs as proof where I'd been, I'm not sure I'd remember even that.

There is, however, one thing about Prague I will not ever forget.

Hot Cross Buns Hot Cross Buns

It happened while my friend and I were walking back to the hostel the next night, after a wasted day of blissfully napping in public parks and eating sausage. Rounding a corner on a small, cobblestone street, I came across a sight I will certainly never see again. We passed a man.

Then, two. Then, three.

Looking ahead, we both stopped dead in our tracks, dumbfounded. It was as if every eligible bachelor within a few years of my age was walking down this particular street at precisely the same time. There were at least one hundred men. A quiet congregation, there was no clear message as to who they were or where they were going.

I stood, slack-jawed and wide-eyed, in the center of the street. One hundred men were there, it seemed, just for me.

Hot Cross Buns Hot Cross Buns

It took quite some time after the last of the men had rounded the corner before my friend and I could regain control over ourselves. We looked at each other in disbelief. I wondered aloud if that had really just happened, wanting to pinch myself as if I were in a dream. I wanted to follow them back around the corner to verify they were real and not a fantastic hallucination. Though we hadn't been searching, we had unwittingly found all of the men.

To this day, their presence and purpose remains a mystery. A truly unusual life moment, I can't help but want to dig deeper, to find meaning (though there certainly will never be one). It was Prague's beautiful gift to me, as if it knew that I needed a reason to remember the city outside of my photographs.

Though these hot cross buns may not be as unforgettable as a parade of men, they surprised me. I knew of hot cross buns for as long as I can remember—from nursery rhymes and grocery store shelves—but I never foresaw they would taste this good. As a baker, I love to get caught off guard by something unexpected and these did just the trick.

Hot Cross Buns

These Hot Cross Buns are soft and sweet. I used the base from my honey rolls, opting for milk instead of water to create a more tender bread. Sweetened with honey, a hint of orange, and a handful of raisins, these buns are surprisingly remarkable. Though sacrilege in some circles, I used a cream cheese icing to make the traditional crosses simply because I think the tartness of the cheese complements the sweetness of the bread better. Make these rolls for those you love—it's far too easy to eat more than your fair share in one sitting.

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Chocolate Marshmallow Whoopie Pies

Chocolate Marshmallow Whoopie Pies

Chocolate Marshmallow Whoopie Pie

The history of the whoopie pie is surprisingly sordid, full of drama and general confusion. With an unusual name like whoopie pie, it seems destined to have an interesting story behind it. Whoopie pies are essentially two soft chocolate cookies sandwiched together with a sweet filling. Interestingly, whoopie pies were originally known as "gobs," a name I find both humorous and nondescript (Hey, do you want a gob?). I have no trouble understanding why the name was changed somewhere along the way.

Nevertheless, the true controversy begins with the origin. Depending on which source you choose to believe, a very different tale will be spun. Everybody wants a piece of the (whoopie) pie.

Chocolate Marshmallow Whoopie Pie Chocolate Marshmallow Whoopie Pie

First, we'll hear out the food historian. In medieval Germany, long before electricity and marshmallow fluff, they were making cake-like pastries with filling over roaring fires—the ancestors to the whoopie pie. This pastry was passed down over generations, eventually reaching the United States and finding a home with the Pennsylvania Amish. The Amish women, in turn, would make these pies as a treat for their husbands and children. Legend has it, when they would spot these chocolate pies packed neatly in their lunch pails, they would let out a whooopie! with a shout.

Thus, the whoopie pie was born.

Maine also claims ownership over the pie, claiming it was invented within their state lines. Rumor has it that a woman working in a bakery in the 1920s ended up with extra batter after whipping up some cakes. Instead of tossing it out, she scooped spoonfuls of the batter onto a baking tray and popped them into the oven. When they were done, she stuck the small cakes together with leftover frosting and created the first ever whoopie pie. While there is little to no evidence to this tale (the proof was inconveniently burned in a bakery fire), it didn't sway Maine's steadfast belief, especially when they legally made it the state treat.

Chocolate Marshmallow Whoopie Pie

Boston also claims ties to the whoopie pie, but their evidence is even less substantial than Maine's or Pennsylvania's. Boston claimed the first whoopie pie recipe appeared in a cookbook created by one of their own bakeries in the 1930s. It didn't. Though the same bakery went out of business in the 1970s, the name of the bakery was painted long ago on the side of the building and still remains, though faded. If you ask the right people, they'll wistfully recall there was another sign painted below that read "Whoopee!" Pies—proof of whoopie pie's rightful heritage.

Whether you choose to believe the food historians in Pennsylvania, the governmental body of Maine, or the nostalgic patrons of long gone bakery in Boston, the real heritage of the whoopie pie doesn't really matter in the long run. The important part is that the whoopie pie is here to stay.

Chocolate Marshmallow Whoopie Pie

These Chocolate Marshmallow Whoopie Pies are soft, sweet, and filled with a hidden history. Two soft chocolate cake-like cookies are sandwiched together with a marshmallow creme. Since I don't believe in the one purpose whoopie pie pans, these can be easily made on a standard baking sheet. Whoopie pies are very similar to a soft Oreo cookie (and are equally at home with a glass of milk). Give these a try, if only to taste the hints of its sordid and surprisingly complicated past.

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Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

The changing of the seasons is always an uncertain time in weather and in food. Lately, I fear the former simply is incapable of making up its mind. Like a Katy Perry song, one day the weather can be warm and sunny, swelling with new life, and the next it can be dark and damp, cutting with a miserable wind. This last week the mornings have been so gloomy, one look towards the window and I am apt to pull the covers over my head and go back to sleep. Yet, as soon as I get to work in the afternoons, the weather perks up, the sun shines, and the wind disappears.

It's just not fair.

Arborio Rice Pudding Arborio Rice Pudding

Until the erratic weather eases into a regular pattern, it seems my attempts at menu planning won't either. When the weather feels like spring, all I want to eat is fruit and greens and cold cereal. Light foods are welcome (as well as the occasional bowl of chocolate ice cream). But when the weather turns for the worst, I cling to winter's casseroles and hearty filling soups. Cream and butter become most desirable (though my waistline may not agree).

It's a ridiculous dilemma, but nevertheless one I run into when filling the pantry from the supermarket.

Arborio Rice Pudding

This week, however, I tried to beat Mother Nature at her own game with a little bowl of rice pudding. It's an innocuous dessert, but one that can be enjoyed warm or cold, perfect for when the weather—and I—cannot make up its mind. For a twist, I sprinkled a little sugar on top and bruleed it until golden. It's a simple way to take a classic dessert and turn it something truly special.

When eating this by the spoonful, I like to imagine that just once I beat Mother Nature at her own game.

Arborio Rice Pudding

This Arborio Rice Pudding is sweet, creamy, and comforting. I used Arborio rice instead of white rice because Arborio rice maintains a great firmness and creaminess (as in risotto). I bruleed the top like creme brulee to add a fun and caramelized flavor to the overall pudding. Adding fruit or a sprinkling of cinnamon makes this rice pudding easy to customize to precisely your tastes.

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