This week meet the latest addition to the ‘EBC’ family, some easter things and a multi-layered dessert that would be perfectly festive for easter, ramadan or eid.
new on bbs
Everyday Lemon Cake
You just know I’ve been barely keeping this one under wraps so I’m thrilled to finally tell you it’s live! Everything you loved about the original ‘everyday butter cake’ but we’re making it lemony lemon with lots of zest and lemon juice. The result is a bit more moist than the original but still has all the best qualities: tender and buttery, crispy sugar coating, and just good for any day, any time.
for easter
Robin’s Egg Chocolate Cut-Out Cookies
Soft butter-based sugar cookies made with dutch process cocoa, cut out in egg shapes, smeared with a robin’s blue-tinted vanilla frosting, and speckled with a bit of cocoa water.
Carrot Scones
Flaky but moist scones made with brown butter, grated carrot and pistachios (can sub with pecans!), topped with a cream cheese glaze.
Carrot Banana Bread
Leftover banana bread gets bunny’s favorite makeover: a heap of shredded carrots. Still moist, strikes a balance between carrot cake and banana bread.
reader review
“Followed the recipe to a T and I’m so glad I did, the result was the fluffiest, softest pita bread I’ve ever made. A brilliant recipe to use up sourdough discard!” - Salomé
weekly notes & reads
“With exports from the Ivory Coast, the world’s top producer, down by a third in recent months, the global price of cocoa has risen sharply. Cocoa futures have already doubled this year, trading at a record high of more than $10,000 per metric ton in New York on Tuesday after rising more than 60% the previous year. Farmers who harvest cacao beans say the increases aren’t enough to cover their lower yields and higher production costs.” - It’s a bittersweet Easter for chocolate lovers and African cocoa farmers but big brands see profits, AP News.
“The changing climate is part of the reason that Sansour is so passionate about seed-saving, since she says we’ll need all the biodiversity we can get to weather the current and coming crises of a warming globe. Where Palestine used to have a “whole world” of different kinds of wheat, there are now just two varieties that are commonly grown – which means that if one of those varieties is affected by increasingly tumultuous growing cycles, it puts food security at risk for everyone. Saving seeds from a wider range of varieties will lead to greater resilience"‘ - ‘They kept us alive for thousands of years’: could saving Palestinian seeds also save the world? - The Guardian.
re: the EBC family, there are four members now but I have three more planned (one is in the oven rn, it’ll be chocolate and I’m saving it for august ;-) ). If you haven’t yet tried any, you can find them (original, brown butter, pumpkin and now lemon) here.
I have GREAT news: we finally figured out why some of my videos were stopping at 30 seconds (!) and I have fixed some of them (the poppy cheesecake, the loomi rolls, the bb brownies). Now you’ll find the full instructional videos for those right after the ingredients. I will be going through the rest of the videos over the next few weeks to fix as well.
Whatever you are baking this weekend, be it carrot, lemon, or chocolate (or maybe lemon and chocolate??!) I hope it’s filled with blissful blossoms and the best bakes 💛
and for members
Chocolate Pecan Baklava with Brown Sugar Syrup
Flaky filo with two layers of toasted pecans and dark chocolate, doused in a brown sugar syrup to give it slight a toffee flavor.