If you’re familiar with this blog, you know I don’t write a ton of dessert recipes. Generally, I throw in a little sugar every fourth or fifth post. It’s not that I don’t enjoy dessert, I do. But my bf and I are a little lacking in the sweet tooth department. And honestly, when the tooth does kick in, I’m content with a bag of wine gums. I do enjoy the activity of baking but I’m not a fan of the output, that’s why I tend to stick to savory things. We try our best to eat everything I shoot and we’re much better at doing that when copious amounts of butter and sugar aren’t involved. But every now and then I get an idea for a treat that I can’t ignore. A dessert that almost wills itself into existence. Today’s Strawberry Tres Leches Cake is one such dessert.
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Look at the color of this Rhubarb Panna Cotta! Look at it! It’s seriously giving me life this week. Is it as grey and cold where you are as it is where I am? I hope not. I swear Canada is the worst at spring. We just can’t seem to pull it together. I mean, when you hit April, heavy snowfall warnings should be in the past. My parents woke up to 10 cm of snow this morning and I’m still defaulting to my winter coat everytime I work up the courage to leave the house. This isn’t April! I’m not buying it! But then, if it wasn’t April there wouldn’t be rhubarb and since we clearly have rhubarb, I’m going to have to accept that this is April. It’s still bullshit, though.
Happy Easter! Boy, do I have an Easter Monday brunch idea for you. These Carrot Cake Brioche Buns are sure to surprise and delight. But please don’t mistake these beauties for an Easter-only delight. I’m really not about that. These buns are good for any ol’ brunch. And since carrots are pretty much always in season, why limit yourself? Trust me you’re gonna want to make these more than once and I doubt you’ll want to wait until next April.