Which dish are you craving for your wedding day?

The dish you’re craving?

It depends.

The dish I’m looking for is a creamy, warm, but not too creamy, buttery-sweet, nutty, or savory dish.

It’s not really that complicated, but I just love the texture of it.

So, let’s get to it.

The Creamy Buttery-Sweet Nutty Dish I love buttery, sweet dishes, like butter, maple syrup, and a little cinnamon.

And the way to prepare the buttery buttery sweetnut dish is to place it in a baking pan and bake at 350 degrees for about an hour and a half.

That’s where the flavor comes from.

Then, add the sugar and vanilla and bake for about another hour.

This dish is not for everyone.

The buttery sugar, the creaminess of the syrup, the nutty flavors of the butter, and the nuttiness of cinnamon are what will make it work for you.

The nutty-sweet buttery flavor will make this dish a little nutty.

The creaminess will give it a little creaminess, but the flavor won’t be overpowering.

So I find the creamy butteriness is better in this dish, but if you like a sweeter buttery sweetness, then you might want to opt for the creamier, sweeter, but still sweet buttery sauce recipe.

If you like more of a sweet butteriness, you might prefer the slightly sweeter creamier version.

Or, you could go with the sweeter version and keep the sweetness.

Either way, it’s a good idea to make the buttercream mixture before baking.

If it’s really cold outside and the oven isn’t heating up, it might take longer for the butter to melt.

So make sure you make it ahead of time.

Then pour it into a bowl and place it on a baking sheet.

It’ll be ready for you to enjoy immediately.

Here are the ingredients to make this buttercream dish.

1/4 cup cream of tartar 1/2 cup sugar 1 tablespoon baking powder 1/8 teaspoon salt 1 cup butterscotch sauce, such as homemade buttercream or homemade butterscooty sauce 1 tablespoon fresh lemon juice 1/3 cup unsalted butter 1/1 cup sugar I used homemade butter and a splash of vanilla extract, but you can use store-bought butter if you prefer.


In a medium saucepan over medium heat, whisk together cream of Tartar and sugar until thickened.

Add butterscale and lemon juice and bring to a boil.

Reduce heat to medium and whisk in the butterscream mixture.

Remove from heat and let cool.


In the bowl of an electric mixer fitted with the paddle attachment, combine butter, sugar, baking powder, and salt.

Add butter and beat until light and fluffy, about 3 minutes.

Add lemon juice.


Using a wooden spoon, stir in the butter and vanilla.

(Don’t overmix or it’ll be lumpy.)

Add the butter mixture to the cream and mix well until the mixture forms a soft dough.

Add the lemon juice, and then fold in the sugar.

Place the dough on a floured surface, flatten it out a bit, and roll it out to 1/16-inch thickness.

(I use a round cake pan.)

Place it in the refrigerator to set.

The dough will be firm enough to stick together.

(If you don’t have a round pan, you can wrap it in plastic wrap and refrigerate overnight.)


Cut the dough into 4 equal pieces and flatten them into 12-inch rounds.

Wrap each dough round in plastic and refrigerated overnight.

(The dough will firm up as it is refrigerated.)


In an ovenproof bowl, whisk buttercream and butterscoop sauce until smooth.

Remove the plastic wrap from the refrigerator.

Heat the oven to 400 degrees.

Brush each round with melted buttercream.

(You can also use a brush to spread the butter on the buttercakes.)

Heat a nonstick skillet over medium-high heat.

Add both buttercakes to the skillet, then sprinkle with flour and spread evenly on top.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool completely on a wire rack before frosting.


To make the whipped cream, heat 1 cup sugar and 1/5 cup whipping cream in a medium bowl.

(Use a stand mixer or electric hand mixer.)

Add lemon and sugar and beat for a minute.

(Then add the vanilla extract and beat again.)

Add buttercream, flour, and lemon extract, then beat until smooth and combined.

Slowly add the cream.

Fold in the remaining 1/6 cup sugar.

Sprinkle with remaining 1 tablespoon whipping cream and fold until combined.

Spread the whipped creams evenly on the top of the buttered buttercream cake

The dish you’re craving?It depends.The dish I’m looking for is a creamy, warm, but not too creamy, buttery-sweet, nutty, or…