Well, I’m back! I finally finished my exams and applied to university so now I’m free to share some delicious recipes. I baked a cake to celebrate the fact that I finished. Below is the cake.
I think I need to work on my introductions. Anyhow, this cake is pretty good at doing cake things. It’s moist, which is good, and it’s fluffy, which is also good. I mean, can you ever have too much fluffy? The cake, however, does not do people things very well.
I made cookies. That can be exceptionally difficult without cookie cutters. I was able to make doughnuts without a doughnut cutter, but making cookies without cookie cutters is much more difficult. Especially if they’re cut-out cookies and you don’t want to settle for circles (or strangely shaped ellipses).
I tried making cookie cutters out of tinfoil before but it’s a pain. I decided I would ask around if anyone had any cookie cutters I could borrow in exchange for, well, cookies. I amassed a collection of cookie cutters overnight and now owe about a dozen cookies to different people.
This isn’t exactly a seasonal dessert. Unless you read this about half a year from now. If you’re reading this in the future, I have two things to say. First, congratulations – raspberries are in season and you probably have a few boxes in your fridge to make this right now and therefore you should make this right now. Your future (future) you will thank you. Second, you’re awesome.
If you’re not from the future well, that sucks. You’re going to get an awesome recipe for a raspberry tart in October though. I would’ve made it earlier but I was too busy with other things. Yeah, I know, it’s a pretty lame excuse. I was just so busy with sugar, schoolwork, and butter though. There’s something about creaming butter and sugar together that’s kind of mesmerizing (and tasty).
