Healthier Hot Cross Buns, Egg Dishes for Easter, and other Things I’m Thinking About (3-31-15)
|Photo from Letty’s Kitchen.|
Letty was head pastry chef at Utah’s swanky Deer Valley before she became a food blogger, and she used her years of experience making hot cross buns to come up with this version that uses white whole wheat flour instead of white flour and honey or maple syrup instead of sugar. And the low-sugar frosting is made with cream cheese and the tiniest amount of maple syrup.
Or if you’re sticking with lower-carb choices for Easter, you’ll find plenty of options in my collection of Easter Recipes.
Here are more Easter food ideas and other Easter things I’m thinking about . . .
|Photo from A Pumpkin and a Princess.|
And if you still have boiled eggs left after Easter, my list of Favorite Recipes for Deviled Eggs also has links to collections and recipes for more than 200 Deviled Eggs Ideas from food bloggers.
|Photo from Completely Delicious.|
Annalise at Completely Delicious (another Utah friend) has Roasted Asparagus and Avocado Salad with Lemon-Parmesan Vinaigrette that also sounds perfect for an Easter Buffet.
|Photo from Skinnytaste.|
At Slow Cooker from Scratch I’ve featured Slow Cooker Honey Mustard Glazed Ham from Diethood and Slow Cooker Honey Citrus Ham from A Year of Slow Cooking, and both of those would be amazing for Easter.
That’s all for now, but you can use the label Things I’m Thinking About to see more round-ups of Tuesday thoughts like this one. What have you been thinking about this week? And if you’ve got something amazing on the menu for Easter, please share about it in the comments.