Happy St. Patrick’s Day! Since this post falls on a holiday, I decided to figure something out that could be made with leftovers of traditional foods people might be cooking today. Last year our bonus post for March was a basic Irish Soda Bread. I delved a bit into the history of the bread and my version stuck to the more historic recipes, just flour, baking soda, salt and buttermilk. One of my favorite things to do with leftover bread is make bread pudding. Perfect for a simple dessert or even breakfast (along with some corned beef hash!)
I love putting a new spin on old recipes for the holidays. Gingersnaps can seem a little ho-hum compared to other holiday cookies. But with a healthy dose of candied ginger and a little orange glaze, these are cookies you’ll be proud to serve to Santa! This is also the third and final post in a series using King Arthur Flour. For these cookies I used King Arthur’s Gluten-Free Measure for Measure Flour. Non-yeast recipes are a great way to swap out regular flour for a gluten-free one. And the punch of ginger in this recipe from both ground and candied works really well, since we all know gluten-free baked goods need a little extra help in the flavor department.
Saffron buns are traditionally baked around Christmastime in Sweden, especially in celebration of St. Lucia Day on December 13th. Delicately perfumed with saffron, with an adorable “S” shape and a traditional topping of raisins or decorative sugar; these buns certainly have a holiday vibe. While I am not Swedish, and had actually never tasted a saffron bun until I started testing out this recipe, I hope you enjoy my adaptation of them. This is also the second in a three part series using one of our favorite flours, King Arthur Flour. King Arthur All-Purpose Flour helps keep these buns fluffy despite rich ingredients like ricotta and butter.