I’m back! No, I am really back this time. After a whirlwind 10 months of a new job, a new side hobby, and traveling, I’ve come back to start 2015 on the right foot with multiple resolutions! (In case one of them falls at the waistside, I still have motivation to keep going with the others.)
That being said, my three resolutions are 1) limit my beef and pork intake, focusing mainly on fish. Chicken is acceptable when absolutely necessary. 2) Re-start my Rosetta Stone lessons to learn Tagalog. 3) Post at least once a month for ffwD and TwD. So far, I’m doing well on all three, and I still have one more week to get my January ffwD post in!
Now, as for this brown butter and vanilla bean weekend cake, it was a breeze to put together since the butter was melted and browned on the stove. I’m always fond of cakes that don’t require “room temperature butter”. I’m pretty impatient when it comes to waiting for butter to soften.
The cake itself was tasty but slightly dry in my opinion. I brought some slices to work, and the reactions ranged from the silent devouring of an entire slice in one or two mouthfuls to “amazing” to “it’s a little vanilla-y”. But, overall, I think it was a hit. However, next time, I’ll probably serve it with some berry compote or alongside afternoon tea instead of standing alone.
If you’d like to join our twice monthly baking group, pick up a copy of Dorie Greenspan’s Baking Chez Moi and baking along with us!