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How To Make Confetti Cake Bunny Bread

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Looking back over this week’s content, we seem to be having something of an Oprah moment. It’s bread for days at The Kitchn — specifically Easter bread. Of course we have other ideas, too (you have to try this honey-glazed pork tenderloin, for starters), but bread is stealing the show. We’ve got buns aplenty, including traditional hot cross buns, sweet potato-rosemary buns, and the cutest bunny buns you ever did see, plus a German loaf that’s studded with sugar cubes, dried fruit, and nuts.

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Sardine Butter. Does the combination of these two words have you salivating or grimacing? Canned sardines are a delicious, nutritious fish, but they aren’t everyone’s favorite. The flavor can be a little, well, fishy. But there are a lot of omega-3s and other nutrients packed into those small, oily little fish, so finding a way to love ‘em is a worthwhile endeavor.

Butter, on the other hand…who doesn’t love butter? Mashing butter and canned sardines together with lemon and cayenne makes a simple but stunning spread. Sardine butter has a more assertive, less delicate flavor than anchovy butter. But sardine butter is much less “fishy” than sardines straight out of the can (if that’s a plus for your taste buds).

In recipes like this, with so few ingredients, quality matters. Use your favorite salted butter, hopefully one that’s pastured or cultured. Grab a few cans of sardines from the grocery store, taste-testing to find you favorite. Boneless sardines give the butter a smoother texture, but if you don’t mind a little crunchiness (and want the calcium) then go ahead and use bone-in. Whether they’re smoked or un-smoked, packed in water or olive oil, is your choice.

Sardine butter can be spread on your favorite Primal cracker, or on the Parmigiano-Reggiano & sesame crisps included in the recipe below. Sardine butter is fantastic spread on raw, crunchy veggies like radishes or dolloped onto warm roasted vegetables.

Servings: Approximately 1 cup sardine butter

Time in the Kitchen: 10 minutes

Ingredients:

• 1 can sardines, drained of water or oil (4 ounces/120 g)
• 6 ounces salted butter, room temperature (170 g)
• Juice of 1/2 a small lemon
• 1/4 teaspoon cayenne (1.2 ml)

Instructions:

Depending on how much you like canned sardines, you can use the whole can or just 1 or 2 fillets for this recipe.

In a bowl, use a fork to mash the sardines and butter together. Add the lemon juice and cayenne and mash until blended in.

Pack the butter into a small dish or scoop it onto parchment paper and roll it into a log that can be sliced. The butter can be served immediately or refrigerated until firm.

Parmigiano-Reggiano Sesame Crisps

Ingredients:

• 3 ounces Parmigiano-Reggiano cheese (85 g)
• A few grinds black pepper
• 2 tablespoons sesame seeds (30 ml)

Instructions:

Preheat oven to 350°F/176°C.

Line a sheet pan with parchment paper.

Grind half the cheese with the side of the box grater that grates shreds of cheese, and half the cheese with the side of a box grater that grates cheese very finely.

Combine both piles of cheese in a bowl with black pepper.

Drop rounded tablespoons of the cheese on the baking sheet. Sprinkle sesame seeds on each pile.

Bake 6 to 7 minutes until bubbling and golden.

Let cool, then remove from pan with a spatula.

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How To Make Chicken Lettuce Wraps

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Whether you grind it yourself, or let your butcher or grocer do the heavy lifting for you, ground meat is quite possibly one the most useful and versatile ingredients in the kitchen. It’s a relatively inexpensive cut that works as the backbone to a laundry list of recipes, and just a little bit can stretch a meal a long way.

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Vegan Chocolate-Almond Chia Pudding

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The only nut butter I had growing up was good ol’ Skippy peanut butter. While I still dearly love conventional peanut butter, I’ve discovered so many other options out there, including seed butters that are safe to serve and consume in nut-free environments like my daughter’s school. Seed and nut butters also contain a good dose of protein, making them perfect for snacking on. Here are five fun ways to use them!

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Originally Posted At: https://breakingmuscle.com/feed/rss

Us humans are creatures of habit, and the postural positions you practice habitually have a huge influence on your running efficiency. You know you should be tall and not hunched over through your shoulders. You know your butt shouldn’t stick so far out behind you it’s still at mile 11 as you approach mile 12. Many runners avidly read, view, or are instructed on strong running posture.

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