We all know vanilla is a staple ingredient in any baker's kitchen. I probably put vanilla into almost every dessert. Whenever I can, I prefer to use vanilla bean or vanilla bean paste over extract. I love seeing the vanilla
So it came to my attention this week that there are actually, officially real, life human beans* that find the combination of mint and chocolate revolting. Um...what? I don't know if we can be friends. I'm sorry to sound shallow
Dried Apricot and Pistachio Scone : Tender, sweet, rich and buttery. These four words describe these scones perfectly. Preparation is a breeze. Can not think of a better
I will make this again. Maybe tomorrow. It was THAT GOOD! If you like the balsamic flavor, this is a must try! Ingredients 1 2.6 lb. beef roast ($5.10/2 = $2.55) Will use the other half of the meat for
So light and moist and chocolaty that it’s pretty much cake in a loaf pan. But calling it bread and putting a vegetable in it makes it sound hip and healthy and appropriate for things other than dessert.
I would never think to pair pumpkin with dulce de leche, but it works. I guess I shouldn't be surprised since both of those ingredients are pretty awesome on their own.
A low-profile pie pastry shell, spread with jam and filled with a thin layer of almond-enriched sponge cake, known as frangipane, is the traditional baked English dessert known as a Bakewell Tart.
