Thursday, February 27, 2014

Pudding Cake with Blueberry Jam

What exactly IS pudding cake? I have seen it scrolled along the face of cake boxes, taunting me with the image of a rather yellow and 'moist' cake. From what I understand: pudding is folded into the mixture to moisten its outcome with the subtlest of texture differences. I can do this. Rather, I WILL do this. I put together my version of a Pudding Cake, using the moisture from the pudding to the cake's advantage, and topped it off with a layer of Blueberry Jam I made as it baked. The cake remained incredibly moist out of the oven (success!) and I served it warm with a bit of chilled pudding alongside. Enjoy!
Thursday, February 06, 2014

Shortbread, The Butter Biscuit

When I was a child living abroad, there was a distinct buttery flavor that became synonymous with tea time. This Shortbread treat became such a staple that even as an adult I desire its buttery taste with tea, coffee, or any other warm beverage. The ingredients are simple. The recipe is easy. The little butter biscuits smell incredible in and out of the oven. With a much-loved flavor leaning in its favor, the tasty morsels offer little reason to not give a go.

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