bridge creek heavenly hots.

Today marks the fifth day of my baby being overdue. I should be a new mumma right now but instead I am sitting at home rather uncomfortable awaiting the arrival of my little bundle who seems to be enjoying life on the inside a little too much!

Really the last thing I feel like doing at the moment is cooking but I’m trying to keep myself busy and active and just generally trying to get this baby to get a wriggle on.

Since me and my husband have decided to make a sea change back to my home town of the Central Coast in NSW all my cookbooks except for this one The Breakfast Book by Marion Cunningham which arrived in the mail the other day have been packed. You might be thinking to yourself who on earth moves when they are awaiting the arrival of their first child?? Well that would be me and my husband. We never do anything by halves.

In 2009 we moved out of our rental property and in with my husbands mother while we looked for a house to buy, planned our interstate wedding, arranged an overseas honeymoon, eventually moved into our home we purchased and to round it out we both went for and succeeded in getting job promotions which meant more responsibility and longer hours.

For 2011 we decided we wanted a sea change back to the Central Coast where I grew up and when a transfer came up for my husband when I was 8 months pregnant, guess what we did? We jumped at it! So here I am now 9 months and 5 days pregnant in a half packed house – we move out in two weeks and thankfully we found tenants immediately. We still need to find a place of our own on the Coast and will be camping at my parents house in the meantime, my husband is trying to find a new car before we leave and oh yeah… I still need to give birth! Like I said we never do anything by halves.

Now, lets get down to the business of these Bridge Creek Heavenly Hots. How cool a title is this for a recipe?? I couldn’t resist making a recipe with a title like this. The name of it comes from the Bridge Creek Restaurant in Berkeley California where Marion was the menu and recipe consultant.

The texture of these heavenly hots which are essentially tiny pancakes or what you might call pikelets is pure heavenly and feather light with a slight tang from the sour cream. While they are served for breakfast I don’t see why you couldn’t whip these up for an afternoon tea or even omit the sugar and serve them up in place of blinis with savoury toppings at your next cocktail party.

While I don’t know how this recipe came to be made famous at the Bridge Creek Restaurant where Marion was the menu and recipe consultant I do know that they are just heavenly and I tip my hat to whoever the creator of them was.

Now, print off this recipe, fire up the stove and whip up the batter so you can enjoy a heavenly treat!

Happy heavenly hots making!

Melissa ox

bridge creek heavenly hots

Recipe from The Breakfast Book by Marion Cunningham

Put eggs in a bowl and whisk until well blended. Add the salt, bicarbonate of soda, flour, sour cream and sugar and mix well.

Heat a frying pan over medium heat and grease it lightly with a neutral oil and then drop small spoonfuls of the mixture into the pan. When a few bubbles appear of the top of the pancakes turn them over and cook briefly.

Serve hot for breakfast with maple syrup or your favourite jams. Also, as stated in the post you can omit the sugar and top them with savoury ingredients like you would a blini.

brown butter & cinnamon pound cake.

Oh do I wish I had made my homemade butter for this recipe but I had already given away my butters so had to make do with what I had, oh well.

This pound cake calls for…. wait for it…. 250g of butter! I know shocking right?? But it is simply delicious and worth every gram of butter you put in there. If you want to make yourself feel better about consuming that much butter send some to work with your husband/partner to share with his/her work colleagues like I did.

I love the end bits so I cut those off for me and then packed the rest for my husband to take to work otherwise I would have hapilly sat on my lounge consuming the whole lot while slowly morphing into a pat of butter.

Happy baking!

Melissa ox

Brown butter & cinnamon pound cake

Original recipe by me

Preheat oven to 170 degrees and line a loaf tin with baking paper.

Melt butter over a medium heat until it turns a dark brown colour. Immediately pour into a shallow bowl and put it in the freezer for 15 minutes to allow it to congeal.

In a mixing bowl combine the sugars and then add in the congealed brown butter and mix to combine. Then add in the the vanilla extract and then the eggs one at a time thoroughly mixing in each egg.

Combine the flour, cinnamon powder and salt in a small bowl and then with the mixer on low add it to the wet ingredients mixing the entire time until all ingredients are combined.

Pour the prepared mixture into the loaf tin and bake for 1 to 1 1/2hrs in the oven. When cake is cooked remove it from the oven and let it cool completely in the tin before serving.