Turning-on-the-oven-on-a-daily-basis defender. Kitchen scents upholder. Never ending breakfasts follower. Sunday brunch and afternoon tea supporter. Lucious birthday cakes advocate.
When you spend your day constantly (exaggeration) reading about recipes in English —their origins and ingredients, etc.— you realize that, besides the difficulty of a few of the recipes, sometimes there is also a whole fabric of terms lying underneath which are not always what they initially seem to the casual eye.
I’m always ready and eager for old-style dishes. But, apart from that, there is one particular thing that immediately caught my eye about this so-called Boston Cream Pie.
Those who know me well (and also a few more eager readers of my blog) are keenly aware that I have a penchant for cheesecakes.
With the arrival of autumn, it seems we are determined to leave apple trees totally cleaned out. And truth be told, I have been meaning to bake this quintessential apple tart for ages.
This is what I call changing tactics! One of the reasons why this unusual, although no less suggestive, beetroot tart is here today is that with this recipe, I am participating in the “Reto de Septiembre de Cocineros del Mundo en Google+” (Cooks of the World in Google+ September Challenge) in the Savoury section.
Apparently, I’ve been hooked on rolling up my recipes. But, don’t you think doing our bakes in this fashion is quite a sight?
There’s life after summer holidays. And there’s no need to make it harder than what’s absolutely necessary. So today this is my little tribute to make amends wherever possible.
![AVISO: Cuando estas pequeñas preciosidades azules 🫐 aparecen en escena, no respondo de mis actos... 🤦🏻♀️💙
[ENG] WARNING. It’s official. I got into full blueberry frenzy mode 🫐. Again.🤦🏻♀️💙
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#blueberries #thefeedfeed #foodfluffer #thebakefeed #bakefromscratch #bakersofinstagram #foodblogfeed #thehappynow #huffposttaste #staysafe](https://pemberleycupandcakes.com/wp-content/plugins/instagram-feed/img/placeholder.png)