I have a new blog!

ByAdmin

CreamPuffs_Icecream1

Dear friends,

Thank you so much for following me on Babyhedgehogs Blog for the past few years. BHH was fun, but I’m a little bit more grown up now (kinda), and I think it’s time I make that change more evident. So…I am moving to a new blog. The content will be the same, but it will now be under THREE HOUR BRUNCH FRIEND. Rather than deleting BHH or export my old content to Three Hour Brunch Friend, I’m going to leave BHH as an archive of sorts.

I’ve just posted a very easy recipe for profiteroles (aka cream puffs). There will be more recipes and more travel photos — did I mention I went to Scotland, Italy, and Iceland? It’s all gonna be on THREE HOUR BRUNCH FRIEND. 🙂

Cheeeeeeers,

Patricia

Similar Posts

  • Pita Cips (Gevrek ve Kıtır Lezzet)

    ByAdmin

    Pita cips, hem soslara batırmak hem de tek başına atıştırmak için son yılların en keyifli keşiflerinden biri. Marketlerde hazır satılıyor olsa da, evde yaptığınızda lezzeti ve kıtırlığı hiçbir hazır üründe bulamazsınız. İçindekiler Pita Cips Nasıl Yapılır? Pita Ekmeğinin Tarihçesi Pita ile Yemek Kültürü: Bandırma ve Doldurma Ekmek Bandırma Geleneği Malzemeler ve Tarif Video & Besin…

  • Cherry Cola Ham

    ByAdmin

    Cherry Cola Ham isn’t as strange as you’d think… One of the reasons I enjoyed blogging, particularly in the early years, is just how much stuff it forced me to discover in the name of culinary experimentation. One blog post would have me up half the night reading up on everything from why coconut oil tastes…

  • Brunch Club: The Stockyards

    ByAdmin

    There are too many brunch places in Toronto to label one as a favourite. When it comes to early morning fried chicken and waffles though, I haven’t had any better than The Stockyards’. If you follow the blog, you already know how excited I am that Jollibee has named St.Clair West as the location for their first Toronto outpost. The…

  • By: Karma

    ByAdmin

    Thanks for introducing me to the milk jam recipe. I made it immediately and now we are Never without a jar of it in the fridge and extras on the shelf! I’ve made this sooooo many times over the past months and have enjoyed it in coffee, tea, over stewed ginger apples, and as a…