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.
All those years that I’ve been living in the dark about the existence of brown butter, all those unnecessarily long, long years they don’t matter anymore.
There are really few things that make me lose focus as the possibility of a freshly baked batch of luscious scones.
This morning found us with power supplies to the max. These undeniably awesome white chocolate & pistachio oatmeal cookies, that are super soft and chewy, won’t be easily forgotten.
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.
![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.🤦🏻♀️💙
.
.
.
.
#blueberries #thefeedfeed #foodfluffer #thebakefeed #bakefromscratch #bakersofinstagram #foodblogfeed #thehappynow #huffposttaste #staysafe](https://pemberleycupandcakes.com/wp-content/plugins/instagram-feed/img/placeholder.png)
