You’ve been blogging for a few years (*cough cough* five).
You have worked your ass off building your readership and by heck, has the photography learning curve been vertical!
There have been days when you feel you are babbling on to yourself, with crickets creaking in the background, tumbleweed blowing across your blog (taps mic, is this thing on?).
And then it happens – you have been commissioned to create a recipe for someone else! Honestly, I don’t think I would have been happier if I’d been offered a book deal (ok, that *may* have topped it a smidge lol). It certainly is a dear diary moment in the life of a food blogger and it signals your work is worthy of notice and it is so very gratifying. Other people like the recipes you share so much, they want you to make something just for them! Is that not the holy grail for food blogging?
When Wayfair contacted me and asked me to come up with a recipe and photo tutorial to go with it, I was utterly thrilled and these Cherry Almond Buns were the result of about a week of all consuming recipe development. My usual test testers absolutely loved them which was good as I made quite a few to ensure the recipe was good enough to give to a client! They are a well fed bunch…
These Cherry Almond Buns are a super soft and sweet yeasted dough filled with a fresh cherry filling and served with a subtly almond flavoured whipped cream cheese frosting. Special and indulgent, the sort of bake you might make when friends come to stay the weekend or there is a special occasion to be celebrated with a lazy, leisurely brunch. Use frozen cherries if fresh are no longer available where you live.
The frosting really is a quite extravagant (calorie wise) but I can’t tell you how delicious a mouthful of warm sweet bun and cool almond cream cheese frosting is. If you love Cinnabons and you love fruit, these are the next buns for you to try.
As this recipe was created for Wayfair, I can’t post the recipe on my blog but you can get it simply by heading over to Wayfair by clicking this link. Once you have gobbled up this fluffy buns of loveliness, stop back here to let me know how you get on – you know how much I love to hear from my readers!
And let me take this chance to thank everybody who takes the time to rummage about Every Nook & Cranny – it’s because of you opportunities like this exist. It’s taken me a teensy bit closer to my dream of making blogging part of my living and I couldn’t be happier! xx
Like this post? Then why not try these related recipes:
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- Cherry Bakewell Cheesecake
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- Chocolate & Cherry Friands
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- Bing Cherry Jam
It never occurred to me to put almond extract in a cream cheese frosting, but what a wonderful idea!
As long as you go easy with it, it’s really delicious Michelle. Well worth a try 😀
I plan to!
First let me say I love your recipes and have saved many of them; but…and here it comes…never made any of them because EVERYTHING is in grams. Why do you not give measurements in standards (cups, tbls. tsp.) Maybe I’m the only one, but I’m a senior/older baker. I use the standard measurements and do not understand the metrics. Your measures confuse me which is why I’ll never try any of the delicious recipes you send out.Really sorry about this as I’d love to try this new one.
Hello there LCA (I’m sorry I can’t see your name to address you more cordially!). Firstly, thank you so much for being a faithful subscriber and reader. It means the world to me that people like you enjoy my recipes enough to come back time and time again to see what I’m up to. Now secondly, for me, grams *are* standard as I am an English lass who grew up baking and cooking in the metric system. However, I want my blog to be as inclusive and as easy to use as possible for *all* my readers so I have added a page with conversion charts and other advice on how to work between cups and grams in particular. I hope this is the help you need to get baking xx
Here’s the link to the new page: http://www.everynookandcranny.net/measurement-conversions/
Well Lordy be, I never thought you would actually read my e-mail, much less respond to it! Yes, Jo, I do follow you, and I admire the stuff you come up with. THANK YOU for this wonderful conversion chart! I just printed it and am going to past it into the front cover of my old reliable Betty Crocker cook book..this was my Mother’s. Now, I’m going to give some of those recipes of your’s a try. I’ll let you know how I make out, but thank you again from this “senior” baker…LOL! Oh, and my name is…Lucretia
I read every comment and reply to 99% of them as quickly as I can – I love hearing from readers what they think about the blog and it’s recipes, it’s the best bit of blogging :D. I’m so pleased the conversion chart page is helpful for you. Happy baking Lucretia!
These look and sound seriously delicious! Thanks for sharing them with #CookBlogShare 🙂
You’re welcome Cliona – I’m so happy you like them 😀