Simply so good
[ Photographs: Adam Kuban ] Have you seen Pinterest yet? (Yeah, we're on there — go follow us if you'd like.) I was on that site a couple weeks ago when I saw the most friggin' amazing thing: Oreo-stuffed chocolate chip cookies.
Comfort food at it's best. It finally snowed in Utah and the temperatures have dropped.
Hey boys, look what Mommy made!
My Crepe cake is finally complete! How awesome is that? Wow that took FOREVERRR!
I hope you have completed your chocolate crepes by now. It's time to start with the next step. The hazelnut filling.
This Saturday is LaNae's birthday and she requested that I make her "THE Crepe cake". I then had a request that I post on my blog a "How to" on the crepe cake. So here goes....The recipe is just a bit complicated.
I must begin by saying where the recipe originated, if in fact it originated anywhere...really. I think bread has been baked for centuries using flour, salt, water, and yeast or other form of leavening. As far as I know the recipe for "No-Knead" bread dough was printed in the New York times. I don't know what month, day, or year. The originator is Jim Lahey of Sullivan Street Bakery.