My wife and I love to make homemade apple fritters. We've mastered nearly every aspect of this (at least relative to how we like them). Except, we struggle to get that pull apart texture that so many have in the bakeries, similar to (yet very, very different from Monkey Bread). Old Fashioned in Chicago, Greenbush in Madison, Voodoo in Portland are all examples of the texture we're after. Do you know how bakeries get that texture and how to recreate it at home?
I truly love a dark, chocolaty and smokey french roast. I can no longer have caffeine. Anyone have any suggestions for an awesome decaf French Roast?
That should be www.sweetishhill.com Your link is missing an h.
Taco bell. Folks. Taco bell. Consider yourselves warned. No Taco Bell for breakfast.
@Yvonne "You might as well scoop it out of the pan with a spoon."
You mean there's something wrong with that?
Miche from Panaera
Chocolate covered cherries
Butter pecan ice cream
Thanks for posting the recipe! Sorry for the delayed response..... Ahh, so many sweets, so little time!
Cakespy's Birthday Cake French Toast takes the cake for us, every time.
Can you point us to the chocolate pound cake recipe (or a good decadent chocolate pound cake recipe if you can't post the one you used)?
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