Before i get into anything, my fellow readers (if you be there), how would you feel about me uploading, the majority of the pictures i will post here, entire from my Iphone gallery . You see, my possibly non-existent internet friends. I'm starting to think that i can't do the whole, DSLR-slung-over-my-shoulder-with-a-tripod-under-my-chin-and-take-photographs-which-i-would-promptly-edit-on-my-computer thing, for obvious reasons,
1. I have incredibly shaky hands.
2. I couldn't possibly work with photoshop to save my life.
3. I do not have a tripod in my possession and using my elbows are out of the question. (trust me i've tried)
4. And last but not least, (this is probably the most important reason) I procrastinate. Too much.
And that is why the majority of the photos on this blog will come directly from my iphone, with a few touches on Vscocam of course. (I love that app. Best thing since sliced bread)
Part 2 of my post AKA a reasonable explanation for my hiatus.
There IS no reasonable explanation for my hiatus. If you aren't convinced, refer to point 4.
Okay, the moment we have all been waiting for!
Let me tell you about the moist little butter cakes you see above and why they could very well be the bestthingseverrrrr. They have THE perfect texture. Soft and light with the crumbs knitted closely together. A brown and crisp exterior that adds a (very) small but important crunch. It tasted buttery without being overwhelming.
It was simply flawless.
And of course something as delectable as this could not have come from anyone but Ju, who is a connoisseur of light and fluffy cakes that makes me ooh and ahh.
The recipe for the little buttery clouds of heaven can be found here.
And i strongly suggest that you make them. ASAP.
{My VERY SMALL AND ALMOST NEGLIGIBLE adaptions: I used french butter. But i'm sure any (unsalted) butter would do. I'm not sure if using french butter made a significant difference because I haven't exactly made anything with french butter before nor have i ever tried this recipe. Also, as you can see, i made them in these little disposable mini aluminium loaf tins that i bought from a store. And if any of you are interested in baking them that way, i suggest you start checking on the loaves after 20 minutes. Try inserting a long wooden skewer to check if they're done, they will not have any wet batter on them.}
