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.
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.
Endless summer mornings have been finally brought to an end. Those mornings in which breakfast could gloat over infinity at will.
![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)
