I second tres leches cake. The Bon Appetit recipe is excellent, and the cake is great on its own without whipped cream on top (which a lot of other recipes call for).
http://www.bonappetit.com/recipes/2012/07/tres-leches-cake
My birthday cake as a kid was always Maida Heatter's New Orleans cake. Two layers of chocolate cake, homemade chocolate pudding in the middle, and frosted with fresh whipped cream. The pudding and whipped cream keep it so moist that it's perfect for leftovers the next morning at breakfast.
On a trip to visit my parents my dad offered to help with dessert. I gave him the task of making the crumble topping for apple crisp, and handed him a bowl with the measured ingredients and a fork. When I turned around I saw it wasn't a crumble, but a paste!
I'm kind of intrigued by sriracha and chicken and waffles. But really I just wish Lays would bring some of their European flavors to the States. Namely oregano!
Growing up I often had it as a side dish with salmon, which always struck me as weird. Now I prefer to eat it warmed up a little as a snack, or cold from the fridge for breakfast.
I just got a bottle of Aperol and I'm wondering if I can bake with it. In particular I'm thinking about using it in a pound cake recipe instead of Grand Marnier. Would that work? Would the orange flavor come through or would it be too bitter?
I just got a bottle of Aperol and I'm wondering if I can bake with it. In particular I'm thinking about using it in a pound cake recipe instead of Grand Marnier. Would that work? Would the orange flavor come through or would it be too bitter?
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Noodle kugel or pad see ew.