However, I did allow it to settle down to be cut into a cake. I liked to eat it as soon as it is prepared because it is warm and perfect as it was cold outside today
Alan suggested we invite some friends to dinner Saturday night, and since there was all this amazing produce at the Farmers market, and I was feeling daring what with the Cake in a Jar thing and all, I said how about a real Americana feast
I also lined the pan with baking paper with overhang tomake removal of the cake easier and neater. I wanted to add some cherry filling but I did not have time tomake it from scratch
She tried to tell me howtomake them once, but she had no measurements for anything. quick or bread machine yeast to be exact, and there is no raising time as with normal bread, which makes them truly a quick bread
Isomehow just cannot get enough of this pudding. There's something about fresh ink and paper, it's so personal, so touching that makes you want to treasure it
How amazing is this Almond Milk Dessert from Alida at My Little Italian Kitchen. I had a really hard job picking my featured Bake but I kept coming back to one – Lemon Drizzle Croissants from Patisserie Makes Perfect – Just lovely and I suspect the tang of lemon adds something wonderful to croissants
to keep forgetting how many times seemingly simple, banal undertakings must be aborted because of my cherubic, smiling beauty turned frowny-Stay-Puft-Marshmallow-Man-faced daughter's protests
And did I tell you I get teased for my antics, verbal and non-verbal, trying to explain to waiters in Indian restaurants even in Ho Chi Minh City, Hanoi, Seoul, Makati Cityor Tokyo, how I like the juicy and crunchy slices of onions
Easy tomake and quick to do as well, as you bake them as an entire log and then cut them into bars after baking, cooling and drizzling with a tangy lemon or orange glaze
This post was supposed to be in my May’s Guest Post Week but due to time confusion and my backload, couldn’t make it then and I saved it for the week of my Blog Anniversary
I didn’t really make much adjustment to the recipe itself except for the crust. I decided to cook the cake in a water bath (bain marie) mainly because everyone says it ensures there’s no cracking and that it delivers a silkier texture
