I love the Smitten Kitchen. A girlfriend turned me onto the blog right before I got married when she offered to bring a Blueberry Boy Bait to our wedding.
It was such a hit that I never got to try it. I've since made - and enjoyed - it.
Ever since I've been a devoted SK follower. Her recipes are seasonal and flavorful. Her posts are not as frequent as they used to be because a) she has a toddler and b) she's writing a cookbook. I'm not sure which takes up more time and energy.
About a week ago I found a baggie of chopped rhubarb in my freezer. Since my recently transplanted rhubarb isn't mature enough to harvest yet, it was a little godsend to discover. As I drifted off to sleep last Saturday night, I had visions of coffee cake fairies dancing in my head.
Since I now get up at the buttcrack of down, easily an hour or two before Gene, I was raring to go and dying to make the Smitten Kitchen crumbcake I'd dreamed about the night before. I had made it once before and undercooked it. It turned out as a disappointingly gooey mess of unmet promises.
This time, it would be different. And different it was.
Be the way, this is a great recipe to make when you feel like dirtying every dish or bowl in your kitchen. It's a messy thing to make. And don't undercook it!