Endless summer mornings have been finally brought to an end. Those mornings in which breakfast could gloat over infinity at will.
It is the trending topic these days. We seem to speak of nothing else. Summertime is drawing to a close. It is hard to get used to the idea considering the high temperatures we are still enduring in some latitudes.
After a not so relaxing summer break, I couldn’t wait to come back to blogging again. In fact, I never left, you just didn’t hear from me for a while.
Sweet tart dough (or pâte sablée) is, as its name may suggest, a type of dough that is originally French. It has a distinguishing delicate, tender, buttery and sandy texture (which is precisely what sablée means in French).
Sometimes, we may feel the need to bake certain recipes that call for pumpkin purée as a key ingredient. We can use a store-bought version;
![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)
