Easter brings together many of my favorite things about springtime.

The bright burst of color as flowers bloom.

Celebrations and gatherings with friends and family.
Light, fresh fare which is a delicious change from winter’s heavy comfort food.

Spending more time outdoors as the weather warms up .

What is your favorite springtime tradition? Comment for a chance to win a print copy of THE GROOM LIST.

ABOUT THE BOOK

Intelligent. Kind. Must like children. Passable looks. A man of means. Must make us laugh . . .

For Lady Alice Carpenter, these are some of the “musts” on the checklist for eligible bachelors compiled with her sisters as they husband-hunt among the ton. Yet when she encounters a striking nobleman on her morning ride in Hyde Park, Alice soon tallies another list of first impressions . . .

Shallow. Flirtatious. Without seriousness of purpose. Impossible to avoid . . .

Gifford, the Marquis of St. Albans, must wed in order to wrest his estate from his controlling father. How hard could it be to snag a suitable match? Waltzing with lovely Lady Alice at the Season’s whirl of balls and soirees however, defies Giff’s expectations: his dance moves are smooth but their small talk is excruciating—he offers up gossip sheet tidbits while she interrogates him on his charitable works—or lack thereof!

Charming. Amusing. Irresistible . . . A disastrous idea?

Alice is willing to entertain the possibility that there is more to the man than meets the eye—though what meets the eye is quite attractive. But when Giff’s true character is tested, she realizes it takes more than a list to reveal the heart of a worthy and honorable gentleman . . .

Rhubarb Sticky Buns

Ella Quinn

Print Recipe Pin Recipe

Course Dessert

Ingredients

  

Filling

• 1/4 Cup Cold butter (cubed)
• 1/2 Cup packed brown sugar
• 1 Cup chopped fresh or frozen rhubarb

Batter

• 1/3 Cup Butter (softened)
• 1/3 Cup Sugar
• 1 Large Egg
• 1-1 1/2 Cups All Purpose Flour
• 2 teaspoon Baking Powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 Cup Milk

Instructions

 

• In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
• Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° until a toothpick comes out clean, 15-20 minutes. Cool for 5 minutes before inverting onto a serving plate. Serve warm.