I always get inspired and want to write a blog post whenever
I have breakfast at this wonderful little cafe/restaurant called the Mud House. I don’t know why the place feels so special
to me--maybe it’s the cozy atmosphere and good coffee. Maybe it’s the fact that
I always have eggs there and eggs are just one of the best things ever. Perhaps the food reminds me of food I would
make myself at home. Anyway, this morning I had pork confit and chorizo hash with
chickpeas, cauliflower, and peppers. And poached eggs. You can’t forget the
poached eggs. I swear I could write a whole book about my love of eggs.
Regardless, the last time I was home I went on a baking
spree and made these delicious espresso shortbread’s from the book Ovenly by Agatha Kulaga and Erin
Patinkin. These treats are perfect with a hot cup of coffee as a little
mid-afternoon pick-me-up. A note on Ovenly--this
book is wonderful, definitely recommend it to inspire some spontaneous baking!
Espresso Burt Sugar Shortbread or
“The Sumptown Shorty”
from Ovenly
yield 24 bars
Ingredients
