some green & rainbows for st. paddy’s day!
new on bbs
Discard Pita Bread
Super soft pillowy pita bread made with unfed starter. A great way to get more flavor into homemade pita but also a great way to use up discard!
sweet rainbows
Lucky Charms Cookies
Crispy edges and chewy middled cookies that are made with *both* parts of lucky charms cereal: ground up cereal bits in the dough and colorful marbit puddles.
frozen rainbows
Lucky Charms Ice Cream
Cereal milk, ground up charms in a creamy very lucky charms forward frozen delight.
in green pistachio
Pistachio Cheesecake
Homemade pistachio butter (toast the nuts, then grind until they become a paste) gets added to a super creamy base.
reader review 🥰
“OMG I made this for a friend’s birthday and they absolutely loved it! It was relatively easy to put together and soooooo lemony. I just took a bite and I can still feel the tangyness on my tongue. Also I halved the amount of lemon soak since I only had 1/4 cup of fresh lemon juice. I also added a bit of almond extract to the lemon soak!
side note – I almost never make recipes with no reviews, but looking at the ingredient list and knowing it was THE buttermilkbysam gave me confidence. thanks so much!!” - Baker99
weekly notes & reads
“Umoⁿhoⁿ Nation is just one Indigenous-focused school across the US where administrators and educators are endeavoring to introduce healthy, culturally relevant foods into their lunches and other culinary initiatives. Though each program is unique, they have similar objectives: to help kids reconnect with their heritage; to strengthen tribal sovereignty; and to combat the marked health disparities and disproportionate food insecurity – estimated at nearly 24% – affecting tribal communities in the aftermath of colonialism.” - ‘Hey, I grew that’: the Native American school that’s decolonizing foodways, The Guardian.
“Selling cake — while, at the opposite end of Gaza, in the battered north, Palestinians suffer extreme hunger. But children need cheering up. Birthdays come only once a year. And couples won't let a war delay their weddings. "We Gazans love life. People are pushing themselves to hope," Abu Hani says. "Because there are no other options." Cake in the Time of War in Gaza, NPR.
“Capturing food is a way to teleport myself to specific, rich moments in time. What did the air feel like on my face that night in that city? Why did that bread taste so good? Who was I with at that restaurant, and what did we talk about? Where was I living at the time? As a storyteller, I will always feel compelled to document and share some of these experiences within my small sphere of influence. But lately I’ve begun saving more of life’s pure pleasures for myself too — deliciously here and then gone, sometimes to be forgotten, other times to be revisited in my album in all their grotesque, pixelated, unimaginative glory.” - The Art and Allure of Awful Food Photos, Salon.
For those who practice & celebrate, happy ramadan! If you are looking for some meal inspiration I’d encourage you to check out Hungry Paprikas “Ramadan Series”, Amina has everything from soups to finger foods and sweets to wrap up your Iftar feast.
I haven’t posted about them in awhile, but these raspberry meringue bars have been trending on the site. If you have it in you for a bit of a pink project, this would be it: shortbread crust, raspberry curd and a raspberry meringue. Take one look at them and tell me you don’t want to try a bite of that sharp sweetness… also, the magenta pink is au natural.
St. Paddy’s day is usually when I make my girls this hidden rainbow cake at the end of a treasure hunt but idk if I have it in me this year. I saw the sweetest comment on a Pin of this cake, “my 8 year old made this for the base of her leprechaun trap and it came perfectly and was enjoyed by all.” …too much cute 😭
and for members
Brown Butter Pistachio Bread with a Brown Butter Glaze
Moist loaf cake made with pistachio flour (finely ground pistachios) and brown butter to amp up that ‘nutty’ flavor. Topped with a thick brown butter infused glaze, perfect for breakfast, brunch, tea, and dessert (yes, I had it all of those times, nbd).
[Plus, this week, an additional surprise mini recipe!]