Every bite of food should be a sweet bite
Funny, how this week’s choices in both of my baking clubs force me to do things that I have never thought I would do in baking.
In one I spun sugar, to form a beautiful ball of caramel ball to top a stunning trifle and with this recipe I got to finally used my ice cream maker.
The one that has been with me for over 15 years.
And I have NEVER, EVER use.
Never!
If you follow along this blog, you know that for the last couple of weeks it has been all about cakes, and sweets, frosting and chocolate.
Frankly, I had been so tired to post anything else, beside my baking club commitments. And let me tell you I have some good savory stuff up my sleeves.
So, after looking at the choice made by Melissa of Love at First Bite, I was ready to do this. My first from scratch biscuits! After a couple of weekend of cakes, I was ready for something that had nothing to do with frosting a cake.
I need to come clean; I’m a can-a-biscuit cook. Yep, buy a can, pop open the can, bake and out to the table they go. In fact, biscuit in my house are not very common; we prefer to cook arepas for the weekend breakfast fare. But, when they are requested, the dough boy goes a long way in making things a bit easy in the CP household.
This weekend my universe must have aligned correctly. After my great success with my previous cake, I was on a roll, and that triumph rolled into this next cake.
This week’s Tuesdays with Dorie choice was the Swedish Visiting Cake, picked by Nancy from The Dogs Eat the Crumbs.
And I want to take the time to send her a virtual hug and high 5, because Internet, this cake is the answer to anyone prayer when you need something quick, simple, delicious and sophisticated in a time crunch.
When you read the recipe, Dorie mentions that this cake was given to her by her friend Ingela, whose mother “claimed that you could start making this cake when you saw visitors coming up the drive and have it ready for them as soon as they were settled into your home.”