Wiping my brow, I had made it through the first day of pastry school. It wasn’t pretty, as I was feeling 40-something, overwhelmed, a bit out of place, and well, super-sweaty from frustration and the heat of the ovens.
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These Buttermilk Blueberry Bundt Cakes are a blissful combo of not-too-sweet crumb cake and rich, blueberryicious topping. You can find different shapes or molds online, or exercise some patience, and scour your closest yard or estate sale.
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Seriously?!? I hate LA traffic. The 5 freeway is THE WORST. The other day, while stuck in bumper-to-bumper, I started daydreaming of something much more cheery –
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During our summer visit to Germany, my eldest son Gavin proudly walked about in his Gryffindor robes. In the middle of August.
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Wiping my brow, I had made it through the first day of pastry school. It wasn’t pretty, as I was feeling 40-something, overwhelmed, a bit out of place, and well, super-sweaty from frustration and the heat of the ovens. The next day, I was determined to up my game. That’s when I met Alexandra Dorros. She was THE girl to watch! She was fast, competent and super creative. Since then, Alex’s Drunken Fig & Pecan Sticky Buns have become one of my favorite recipes. Allow me to introduce you…
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These Buttermilk Blueberry Bundt Cakes are a blissful combo of not-too-sweet crumb cake and rich, blueberryicious topping.
You can find different shapes or molds online, or exercise some patience, and scour your closest yard or estate sale. Given all the styles and sizes, this is a great opportunity for you to flex your creative capabilities! Settling on the best bundt for you is half the fun, and honestly downright exciting. Is it sad that bundt-cake pans are the things getting me hot and bothered these days? (Yeah, I feel sorry for me, too).
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There is a small Canadian town that’s putting food cities to shame (I’m referring to this article by Saveur Magazine) called Tofino. It sits in the northernmost part of Victoria Island on the idyllic Chesterman Beach.
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I’m having a Rocky Balboa moment. I’m envisioning myself racing by snow-capped Patagonian mountains with the sounds of a crowd cheering me on as I finish the final descent to the finish Line. Steves is by my side, and Gavin and Liam are running up to me screaming ‘you won, you won.’ Jumps. Hugs. Medals. High-fives.
So, what does this have to do with Butterscotch and Grilled Pineapple Flatbread? Well, actually nothing but also everything. Maybe it is ‘dessert-guilt’ driving me to think about running this International 10k race because I can’t stop eating this delectable combination. Even before I consume the calories of this decadent dessert, I am already dreaming of ways to take them off. The promise of this recipe is that when you try one, you will eat a dozen. I am so serious! Butterscotch + Grilled Pineapple + Nutty Coconut + Peppered Honey + Flatbread = pure Sweet Nerd bliss.
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