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Confession, we've been Whoppers fans from day one.
Seriously…I don’t do this…
I’ve been intrigued with this frosting recipe for months, not just because of its alluring title, but also because if its ingredients. Five tablespoons of flour?
I made up these little gems this afternoon in the hopes we would have them for Sunday breakfast tomorrow morning. However, they are SO GOOD, I don't anticipate them making it through the night. They will be devoured before bedtime. I know it. The town I live in does not sport a donut shop, can you believe that? The grocery stores sell donuts, but I think we all know the taste is not thesame as a donut shop donut.
Now these brownies are just dangerous.
If you are going to say something is better than crack, you have set the bar pretty high. My expectations are that I am not going to be able to walk away. I will be like a fiend for the thing unable to stop myself, to the point of being fidgety and wired trying to get more until ultimately I become fatigued and moody until I can have another hit. Well, heck, that’s me without dark chocolate in the house any old day, but these brownies will do it to you bad too.
Don’t you hate it when you get all your ice cream cones filled with batter only to have them tip over and spill in the pan when you try to put them in the oven?
I’m something of a brownie junkie.
Lemon-Blueberry Yogurt Loaf Zingy Lemon-Blueberry Yogurt Loaf made with freshly squeezed lemon juice, lemon zest, yogurt and plump blueberries is lightly brushed with a lemon syrup then drizzled with a lemon glaze. Bursting with lemony flavor and fresh blueberries, this melt in your mouth will leave you begging for more. Serve a slice of this moist loaf with a cup of tea and start your morning off right.
I don’t say this very often. But this is one of the most delicious things I’ve ever eaten. Remember how I made dense, fudgy brownies by using a boxed chocolate cake mix?
This , makes a delicious dessert style muffin.
The Japanese do some amazing things with cake and pastry.
Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.