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I always look forward to the first farmers markets of the season because there's a very small window when rhubarb is available. And in my book, it's not spring/early summer here in Illinois until a warm, melting, sweet, juicy strawberry-rhubarb crisp hits the table. 
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I've had a major sweet tooth lately and wanted to create something to snack on but feel a bit less guilty about. Banana bread has always been a favorite of mine, so I figured it was time to come up with a version free of gluten, dairy and refined sugar. After a glance through my pantry and a few tests, I settled on this recipe -- and now I've eaten my way through two batches in less than two weeks. Now I'm not quite sure if this recipe is working with or against me!  My Dad's side of the family is Jewish, and Passover has always been one of my favorite holidays. As a kid, I loved all of the special foods we ate during the Seder; how fun it was to dip the parsley into the salt water, taste the red wine in the Charoset and my personal favorite - the hardboiled eggs. I was always hungry in anticipation of the main meal, so I would load up on the eggs and matzo crackers, taking seconds and thirds. But the BEST part? Dessert, of course. And not just any dessert; it had to be this matzo toffee - a.k.a. matzo crack.  Shortbread originates from Scotland, but it's traditionally prepared throughout the entire UK -- and for good reason: it's absolutely delicious! Buttery, sweet, salty, chewy yet crumbly. Enjoyed as is or alongside a hot cup of coffee or tea, this melt-in-your-mouth pastry is the epitome of simplicity at its best.  |
Ever since I was a little girl, I've carried a notebook with me and filled it with stories, ideas, inspirations, sketches and now - endless recipes. Follow along here for a peek into my world as we explore food, entertaining, my home and life here in the Midwest. Categories
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October 2023
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