Marie Cookpad

  If I was a much better, more dedicated to my craft blogger, you would never see photos like these.  I Would take the time to pipe the cream into the buns so that everything looked all nice and pretty, setting the shot up perfectly with teapots and cups and tea clothes, etc.   That's not me.  I tend to just show you things as they are.  Simple without too many frills and not overly fancied up. Not that there is anything wrong with fancying things up a bit. That's just not me.   Besides today, by the time I got these done, it was getting late, I was losing the light and to be honest I was beat, beat, beat.  I actually started these about 6:30 this morning.  I had three other recipes to do for another site and so I had to fit them all in while I still had the light with me.   But you don't want to know about all of that . . .  you want to know about these tasty buns.  Cornish Splits.  I am sure you have all heard of Cream Teas, ...

  When I was a child, it was a real treat when my mother made us jam tarts!  It didn't happen very often, to say the least.  I don't know why. They are not really very hard to make.  She tended to only make them if she had leftover pastry . . .   And usually any leftover pastry went to make Petes de Soeur (um . . . Nun's Farts) or weiner rolls.  Weiner rolls were much more popular with my dad so they got made the most often. My mother would roll the scraps out thinly, spread them with mustard and wrap them around hotdogs before baking.   To be honest, we all loved them.  So nobody was complaining.  Not at all.  They were like the ultimate hotdog.  I have tried them with fancy mustards through the years, but really . . . old fashioned French's American mustard is the best.   I found myself having quite a few small pots of Bonne Maman jam that needed using up. I had gotten them for Christmas,  and so today I decided to use t...

  One of the places I missed from back home when I moved over here to the UK was Tim Hortons.  I actually used to work at Timmie's before I moved over here.  I understand that it has changed a lot over the past 20 years and not always for the better.   When I worked there they had bakers right in shop and they would work basically all night making the doughnuts, cakes, etc.  From what I understand everything is made in a central place now, bought in frozen and then thawed.  Not quite the same I don't think.   One of the doughnuts that they had which was my favourite was their Sour Cream Doughnuts.  A type of cake doughnut as opposed to a yeast raised doughnut.  I have always preferred cake doughnuts to yeast raised.   A favourite treat when I was a child was when my mom would bring a bag of cake doughnuts home for us from the bakery.  She would reheat them in a low oven in a paper bag.  They were quite simply lovely.  I al...