As is common practice around here, the blog will take some time off soon —although there is still one or another recipe in the pipeline before that.
There are really few things that make me lose focus as the possibility of a freshly baked batch of luscious scones.
There is something genuinely fascinating about any afternoon tea related object, image, note, type of food, drink… (you name it!) that instantly attracts my absolute attention and deepest interest.
So far, I have never met anyone who doesn’t enjoy a generous helping of pancakes with a no less generous helping of syrup poured over them.
It’s been almost a year since I made my first Monkey Bread (recipe in Spanish) and in the meantime, I’ve been reminded of how delicious it was and have been asked to make it again like… a million times?
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.
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?
![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)
