I’m back from Portland and currently flying my body to Boston for a book signing and wreath-making workshop. I actually really love traveling during the holidays. I love the shitty Christmas lights and decorations in stores and in airports. I think it’s because it reminds me of Home Alone.
If you haven’t heard, SERIAL just dropped season 2. I kinda wish they just posted all of the episodes like Netflix does. I mean, part of me doesn’t because I wouldn’t get anything else done but you know what I mean!
Let’s talk about hot buttered baba au rhums! When Billy came to my house the other day so we could test these, he was like what the hell is that. I explained that they’re kinda like a French version of a tres leches cake and it all made sense to him. (Billy was also Mexican in his past life because he knows more about Thalia and Mexican pop culture than anyone I know.)
If you’ve never made this cake there are a few things to keep in mind:
1. This batter is very wet. Like, you might think I’m playing a joke on you or you made a huge mistake but you didn’t!
2. This cake is yeasted. But it’s a million times simpler than making any form of dough because there’s no forming of any kind. The first rise doesn’t even have to be transferred to a clean bowl. It’s very hands off.
3. This cake is very dry…that is until you but all that hot buttered rum business on top. That’s the good stuff.
To kick things off on this chill Wednesday, let’s start with some fun event news! This Saturday I’ll be at Eat Boutique in Boston hosting a wreath-making workshop and eating pop tarts and signing books. Please come! The wreath-making workshop is $30 and you’ll walk away with a wreath to hang on your door!
These cookies were the thing that my mom had to hide from me after she she her weekly grocery shopping. She’d always buy a bag or two and by the next day they were usually GONE. All that was left were those little crinkle-y white liners they came in.
I have this sort of minor, sort of not minor obsession with speciality baking pans. I have one that’s shaped like a big ass dog bone; there’s another one in case you wanna make a gigantic doughnut; and then there are all my ornate bundt pans. I like them!
I’m always a bit hesitant to buy them (I mean, I still do) because many of you might not want to purchase them and then does that mean you can’t make the recipe? Sometimes the answer is yes, unfortunately. But not with this pan!
The person who was designing this was using their brain because it uses the same amount of batter as a typical 9×5-inch loaf of anything. So, that means if you don’t want to buy this pan, you can simply make a larger pound cake and all will be good in your world. It also means, if you do buy this pan, you can rest assured that you can reuse this pan to make mini banana breads, zucchini breads…the sky is the limit.Thank you, human, who was using their brain when they designed this!
Can we talk about how much I love lebneh frosting? It’s almost like a more tart version of cream cheese icing. This is a cross between a glaze and a frosting.