My, October has just started and no one could be more ecstatic than me! Aside from being three months away from the festive month of December, it’s also my birth month. Officialy, it’s going to be only a week away. Hooray!
Since we’re talking about the ber months here, I’ll be sharing with you guys of something that best reminds me of it. Butterscotch!
I just love the smell of burnt sugar and butter in our kitchen as I whipped this recipe. It’s similar with the olfactory delight cinnammon is giving me. Well anyways, allow me to share with you something about my love with this confectionaire.
My mother was born in Roxas City Capiz. It’s known as the seafood capital of our country. Aside from fishing being the main source of livelihood here, crops, rice and azucarera are vast here. Roxas City, Iloilo, Bacolod and Leyte are our main suppliers of sugar. So with my little history background. What this has got to do with butterscotch? You got it right! Sugar.
Whenever we got the chance to visit or whoever kin comes by from our province this two sugar produce always comes present. Will it be the famous kalamay or mascovado sugar (which by the way taste great in coffees) or delicacies from the local Biscochio Haus, the crowd favorite. The bestseller of this famous pasalubong store for tourists and locals would be Butterscotch
This along with chocolate chip cookies were the very first that I seek to learn. Since then, whenever I got time I try to reinvent recipes that would include butterscotch. From the famous bar similar of that from Biscochio’s, blondies, cookies, cupcakes and on to my latest Butterscotch Bread
I’m pretty sure you have a feeling now that I have this sudden love of making breads huh?! Hey, Christmas is coming and I want to make my give aways different. So yes, it’ll be breads now but still from my favorites. This day, I got the chance to try this recipe from food.com which includes two of my long love ingredients, butterscotch and buttermilk.