Been baking like crazy these last few days.
The main problem I am having, however, is softening my butter. I live in a house that doesn't have central heating (rare when you have that in Mexico). So the butter is almost as hard as it was in the fridge, while sitting on my counter all night.
I mean, at least it didn't spoil? But it's easier to bake with when the butter is softened in room temps instead of melting it in the microwave.












