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?
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.
Despite having stated on previous posts that I haven’t really been in a very pumpkin-y mood this year, both you and I knew only too well that it was only a matter of time before I was driven to bake some recipe or another.
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.
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)
