Yeah, I might try another citrus variation.
Some recipes that look similar call them Lemon Blondies.
And then, I looked around. There are Orange Blondies, Strawberry Blondies, Apple Cinnamon Blondies, Banana Blondies, and even…
Polenta Blondies.
And Rosemary Blondies
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I actually like the look of the cakier lemon squares better than lemon bars.
There are some passionfruit Blondie recipes online, too.
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I’m going to have to hunt down a recipe for strawberry blondies for Mrs. ricepad!
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Here you go
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Rhubarb and miso
@ricepad You could experiment with adding pulverized freeze-dried strawberries to either the glaze or the batter.
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Following some suggestions to try brioche rolls instead of white bread (to combat the problem of the finger sandwiches drying out), I poked around to see what was available around here. I couldn’t find small-sized brioche rolls, but I did find these, so I bought a pack to try them. These are not their “sweet roll” variety, but rather something allegedly more savory.
I tried one fresh out of the package, and then I sliced one and put it on a plate for an hour. After 60 min, it was still moist and fluffy. Success! Then I put tuna salad on it and had it for dinner:)
I think I’ll offer these with chicken salad, and call them sandwich problem solved.
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I think those will be a big hit! 
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I liked them, and I hate commercial bread as a rule, so that might be a good sign.
This has quickly turned into a decidedly American “tea” and I’m just gonna have to roll with it:)
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Simplification can be good! If you ever started a British tea catering business, it would be very successful for those who prefer that to “American tea”! It is so loving how you do this for your mom.
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Blood orange (and cardamom) bundt: a test bake for the tea.
First time making this recipe, which has blood orange juice and zest in the cake, and more orange juice in the glaze. It also has cardamom and bit of cinnamon in the batter, as well as sour cream and 3 eggs. I used a 10-cup bundt and didn’t have to bake leftover batter in a separate pan; it all fit (this is frequently not the case.)
A fine cake, but if I make it again, I will tweak it. The orange flavor was very muted, even with a small addition of orange oil. I tasted the blood orange juice I squeezed for the recipe and it wasn’t that tasty, so the problem may have been with the citrus itself. I acknowledge it’s a bit out of season for blood oranges to begin with. I also added a bit more cardamom than the recipe called for. I enjoyed the cardamom hit, but the general impression was spice cake, not citrus cake.
I would also make a thicker and darker glaze.
I have at least one more bundt flavor I’m going to audition for the tea, where I plan to serve three different ones. The first two are RLB’s triple lemon velvet bundt and a King Arthur chocolate chip pistachio bundt. The next trial will be a Kentucky butter cake with a new-to-me salted caramel glaze.
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I was just thinking this morning that we hadn’t had an update in awhile.
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It’s very pretty, in any case!
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Thanks! I have some candied orange peel I could use to make it prettier, now that I think of it.
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I don’t get strong orange from blood oranges, but that might just be me. I get more of a berry-citrus flavor.
I don’t disagree. Part of the appeal for me is the color, which can be stunning.
Unlike other oranges, I’ve often found blood oranges underwhelming in baked goods compared to non-baked uses that better show off both their flavor and their color.
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Tonight I’m baking another test bundt for the tea, this Brown Sugar Sour Cream Pound Cake from King Arthur.
The other two flavors will be (1) triple lemon and (2) pistachio chocolate chip.
I’m planning to maybe glaze this with a salted caramel glaze taken from this recipe. I considered making all three elements of the bourbon cake in that recipe, but the truth is, I can’t be around that much bourbon, or frankly any bourbon at all, and I already have an utterly perfect (and alcohol-free) Kentucky butter cake recipe, so no reason to make a similar recipe but just leave the alcohol out.
ANYWHO. It smells amazing.
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