Long time No...post?

WOW...it feels like it's been FOREVER since I was last on here! I've just been SO busy

with just, life, i guess. I havnt had much time to just sit and write like this...

but all that time I havn;t stopped baking once! I've been working,

and cooking and baking non-stop!

I started my senior year in high school(draggg),

so i've been focusing a lot on that, and college apps and what not.

SO stressful=[[..but hopefully all the hard work we've done("laughs")

will eventually pay off!

However I do want to get back into the whole blogging thing when i'm

not CRAZY stressed out. Because doing stuff like this really does

help calm down all the stress of life.

ANYWAYS!...the picture up there is from a batch of cupcakes I made

for my best friends birthday the other day. They're "coffee and donut cupcakes"!

How cute is that!? It's really not much of a recipe though.

I just took a good recipe for coffee flavored cupcakes, looked up a coffee

buttercream frosting, then top it all off with store-bought

mini donuts! I dipped the donut tops into the buttercream(hehe)

and this gave me an excuse to go ALL OUT and decorate each one

with tons and tons of sprinkles (or whatever

you happen to have in your pantry!)

Everyone LOVED them. And my best friend couldnt believe

how cute, and fun they were! These would be great to make

for a kids birthday party, or even for sucking up to your boss

or coworkers at work!

Feels good to be back!

Happy 4th of July!

Little late on this post, BUT hope everyone had a great 4th of July!

My family and I went to our friends beach house in Malibu to watch some amazing fireworks right on the beach !

How beautiful is that?

Anyways, I brought dessert, and I made Martha Stewart's Fruited Cheesecake Flag, and Patriotic Ice cream Sandwiches(I forgot to take pictures of those).

You can find Martha's recipe here. But this cheesecake was absolutely AMAZING! It was so good, and it made a lot, so everyone kept going up for 2nds and even 3rds! It was a huge hit at the party! Hope everyone had a great weekend!

Amazing Carrot Cake

I made Sherry Yards( Executive pastry chef at Spago, Beverly hills) Carrot Cake for my dad for fathers day! The recipe is from her first baking book, which is absolutely amazing. The recipes in her book have NEVER failed me.

This cake was a HUGE hit with my family, everyone loved it. It was incredibly moist, the right texture and spice that a great carrot cake should have. And the frosting? AH, just amazing!

I have no recipe for you today, seeing as i'm a little too lazy to type it all out, but i highly recommend picking up Sherry's book if you can.

Hope everyone had a good fathers day!

TWD: Normandy Apple Tart

Soo I know this weeks recipe was supposed to be the Parisian Apple Tartlets, but we were having a huge laker party at my house, and I needed to make something bigger than just the tarts. 

When I saw the picture of this tart, I was sold on making it! The picture looked just beyond amazing. And it was not at all hard to do.

The finished tart came out wonderful, and I served it with a little vanilla ice cream. Everyone loved it! I would make this again for sure!

Next time, i'll try to make the tartlets, i'm sure those were amazing as well.

TWD: Chipster-Topped Brownies

Yet again, this week's TWD recipe was AMAZING. Though, I was not surprised. I mean, how can you honestly go wrong with a layer of chocolate chip cookies baked ON TOP of a goey, chocolate-y BROWIE?! This was HEAVEN. I'd just like to give a HUGE shout out to Beth of Suppilicious for a great pick!

Since I had so many different baking chips I needed to use up, I just threw in handfuls of peanut butter chips, white chocolate chunks, and butterscotch chips along with the chocolate chips.

To say these were DEVOURED when they hit the table was an understatement. People were FIGHTING over them! It was actually quite hilarious to watch my friends and family go at it.

I will of course be making these again!..gonna try topping a square with some ice cream...oooh i'm baaaaad !

Mmmmmm...SO good.

CIA'S Key Lime Pie

We were entertaining some family friends the other night for dinner. And my mom asked me to make some sort of fruity dessert. "Maybe a Key lime pie? or something?", she said.

I've never made anything out of my "Culinary Institute of America" baking book before, and when I saw how easy their Key lime pie recipe was, I decided on that.

This was absolutely the EASIEST pie ever to put together, and I couldn't believe how good it tasted! The key lime filling was perfect and had that sweet, yet tangy taste of key limes. Everyone loved it, so much so that they were all licking the pie plate after we'd finished it! If you need an easy, go to pie recipe. This is it.

Key Lime Pie

Baking at Home w/ The culinary institute of America

Graham Cracker Crust

10-12 graham crackers

2 tbsp. sugar

4 tbsp. unsalted butter, melted

Key Lime filling

4 large eggs

one 14-oz can sweetened condensed milk

1/2 cup fresh lime juice, preferably from key limes

1/2 cup sugar

Preheat oven to 350 F. lightly spray a 9inch pie pan with cooking spray.

Crumble crackers in a food processor to a fine crumb. Or in a plastic bag. Measure out 1 1/2 cups of crumbs. Stir together crumbs, sugar, and butter in a small bowl. Use bottom of a glass or flat surface to press into a compact layer in pan covering bottom and sides.

Bake crust for 5 minutes. Remove and allow to cool while preparing filling.

Separate eggs into whites and yolks.

Combine condensed milk, lime juice, and egg yolks and blend. Pour filling into crust and bake  until filling is set, about 15 minutes. Prepare meringue while filling bakes.

Beat egg whites and sugar in a mixing bowl just until blended. Heat this mixture over simmering water until the sugar is completely dissolved and the mixture reaches about 110 degrees on a candy thermometer. remove from heat. whip the warmed egg white mixture until stiff, glossy peaks form.

Remove the baked pie from the oven and increase oven temp. to 450 F. spread meringue over the filling while the filling is still hot. make decorate peaks and swirls over surface.

return pie to the oven just long enough to lightly brown the meringue, about 5 minutes.

Chill for at least 2 hours before serving. Serve chilled.

Happy Mothers day!

For this years Mothers day, the fam and I went down to my aunts, in Newport beach for the day. And I was asked to provide dessert. So I made this Oreo Pound Cake, with Oreo Mousse.

The pound cake recipe, ill have for you later, but I will post this absolutely AMAZING Oreo Mousse topping that I serve, literally, ontop of EVERYTHING. My favorite use for it is on top of ice cream..but it's fantastic on whatever else you'd like!

Oreo Mousse

1 package oreos

1 8oz. pkg cream cheese- softened

1 lg tub cool whip

1/2 cup powdered sugar

Combine cream cheese and sugar till smooth. Add whipped cream and stir till combined. Crush oreos in plastic bag. They shouldnt be ground into a powder, chunks are best. Add oreos to cream and mix until just combined. Cover and refrigerate at least 30 minutes. This will also frost 30 regular cupcakes, or 1 layered cake.

I also made lemon bars, and my smores bars.

Everything came out great! And my whole family devoured everything!

Hope everyone had an amazing Mothers Day!

Me and my adorable little cousin. Yes, she's a crack up =]

Happy Cinco de Mayo!

Happy Cinco de Mayo! We had a spanish FIESTA in my Spanish class today in honor of this famous "Mexican battle"! My teacher brought in her indoor grills, and made us ALL cheese quesadillas, and we had chips and dip, and more great mexican food.

I brought dessert! I made Martha's Mexican Wedding Cookies, as well as her Tres Leches Cake.

Everyone loved them! Even my spanish teacher( who i'm CONVINCED totally does NOT like me) gave me so much praise! Yay for mexican food!!

Mexican Wedding Cookies

from Martha Stewart's Cookie Book

1 cup whole blanched almonds, plus 40 more

for decorating

2 cups plus 2 tblsp. all-purpose flour

1/4 tsp salt

1/2 tsp ground cinnamon

1 cup(2 sticks) unsalted butter, room temp.

2 1/4 cups sifted confectioners' sugar

1 tsp pure vanilla extract

1/2 tsp almond extract

1 large egg white, beaten

1. Preheat oven to 350 F. Spread 1 cup almonds on baking sheet, toast until fragrant, about 12 minutes, stirring occasionally. Transfer to bowl and set aside to cool.

2. Place almonds, flour, salt, and cinnamon in food processor, process until nuts are finely chopped, about 1 minute.

3. Beat butter and 1 cup confectioners' sugar on medium speed until light and fluffy, about 4 minutes. Add vanilla and almond extracts; beat until combined. Add chopped-almond mixture; beat on low speed until dough just comes together.

4. Roll dough into 20 1 1/2 inch balls; place on 2 clean baking sheets, spacing 2 inches apart. Flatten slightly.

5. Place 40 remaining whole almonds and 1 tblsp. beaten egg white in small bowl. toss to coat. press 2 almonds into top of each cookie.

6. bake cookies until lightly browned around edges, about 25 minutes, rotating halfway through. transfer sheets to wire rack; let rest until cookies are cool enough to handle.

7. place remaining 1 1/4 cups confectioners' sugar in a fine mesh sieve. sift sugar over cookies, reserving any remaining sugar. return cookies to baking sheet. let them cool 15 minutes, and coat with sugar again.

I apologize for the horrible pictures, but i forgot my camera today!

But that's the sliced cake, with one of my cookies.

My plate..haha I like chips =P

Here's the recipe for Martha's Tres Leches Cake.

Hope everyone has a great Cinco de Mayo!

Olay!!

TWD: Chocolate Coconut Cream Pie (Tart!)

It feels like FOREVER since I last updated, but i've just been crazy busy lately. Stressed

doesn't even begin to describe what things have been like for me...

BUTTT on a happier note!! I was able to do this weeks recipe!

Kim of Scrumptious Photography chose this Chocolate Cream Tart recipe, and wow is

all I can honestly say.

When I was reading the recipe, my eyes flickered to the "playing around" section,

and as soon as I saw the variation was "Chocolate COCONUT CREAM PIE", I was

off to my cabinet for the coconut! The variation was not that much different from

the regular tart except for the fact that before you add the chocolate cream,

there's a layer of creamy coconut custard smoothed on before.

It was absolutely amazing! "It's the best recipe you've made out of that book yet"

exclaimed my family as they licked their plates clean.

And I agree, this probably was one of my all time FAVORITE recipes i've made

from her, so far. There's no question in my mind that I'll make this again.

SOO good !

TWD: Banana Cream Pie

YES! I'm SO happy someone FINALLY chose this recipe! Ever since I got this book, and 

saw the picture of this pie, I've been looking for a reason to make this!

So first, i'd like to thank Amy of Sing for your Supper for deciding to make this.

And secondly, it was my dads birthday yesterday and one of his all time favorite

desserts is none other than Banana Cream Pie! So I though, perfect!

I've never made banana cream pie before, so looking at Dorie's recipe, I had to admit,

I was a little intimidated. But once I got the custard, and the pie dough ready, and going,

I started to feel a little more confident about it. And needles to say, it turned out

absolutely MAGNIFICENT in the end!

I loved the different twist on adding cinnamon and nutmeg to the custard.

Such a great and tasty addition! I was SO glad to see my dads face just

LIGHT up as soon as he took his first bite. That made me so extremely

happy that he and the rest of my family enjoyed it!

This was great recipe this week! Hope everyone enjoyed it as much

as I did!

TWD: Blueberry Crumb Cake

Sadly, I only took 1 picture of this cake. As it was completely devoured 

by the rest of family as soon as it was made.

See, here in my house, we LOVE coffee cakes. Not just like, we LOVE them.

So after making, and eating this cake sliced warm with a hot 

cup of coffee, I just sat back and watched as my entire family gobbled it all up.

It was quite a site to see.

Anyways, this was a GREAT recipe, super easy to make, and I had all the ingredients on hand already. I think i might just make another one of these babies

 in a couple days...?

Hope everyone liked it as well!

"Making Banana Pancakes pretend like its the weekend now..."

Even though it really is the weekend...hahh. Anywayssss, this is how I started off 

my sunday morning today. With Ina Garten's Banana Sour Cream Pancakes.

A bunch of my girlfriends spent the night at my house, so I

decided to treat them with a nice, big breakfast this morning.

These pancakes were SO good. I love banana pancakes, and the banana

flavor in them was just amazing. I also wanted an alternative to regular

maple syrup, so I used Joy the Baker's Vanilla-Brown sugar syrup.

"SOOOOO GOOD", explained my half asleep group of friends.

Sadly, I only got to enjoy one of these, cause i'm such a great friend.

But they were definitely completely gone after I served them.

Go make these now!

Banana Sour Cream Pancakes 

 from Ina Garten

1 1/2 cups flour

3 tblsp. sugar

2 tsp baking powder

1 1/2 tsp salt

1/2 cup sour cream

3/4 cup plus 1 tblsp. milk

2 eggs

1 tsp vanilla extract

1 tsp lemon zest

butter

2 ripe bananas, diced, plus more for serving

Vanilla Brown Sugar Syrup(recipe below)

Sift together dry ingredients in large bowl. In another bowl, wisk together sour cream, milk, eggs, vanilla, and lemon zest. Add wet ingredients to dry ones, mixing only until combined. Melt 1 tblsp. butter in large skillet over medium-low heat till it bubbles. Ladle pancake batter into pan to make 3 or 4 pancakes. Put a couple slices of bananas on each pancake. Cook for 2-3 minutes, until bubbles appear on top and underside is nicely browned. Flip the pancakes, then cook for another minute until browned. Wipe out pan w/ paper towel, add more butter(or pam) and continue cooking till batter is done. Top with bananas, and drizzle with syrup!!

Vanilla Brown Sugar Syrup

from Joy the baker

1 1/2 cups dark brown sugar

1 1/2 cups water

3 tblsp. butter

1/8 tsp salt

1 tblsp. fresh lemon juice

1/2 tsp vanilla

Combine brown sugar, water, butter and salt in a 2 quart sauce pan and bring to boil, stiring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temp.

Enjoy!

TWD: French Yogurt Cake with Marmalade Glaze

It's tuesday. And you know what that means...TWD ! This weeks choice was

picked by Liliana of My cookbook addiction. And after reading the comments

about this cake/pound cake, and seeing all the GREAT reviews about it,

I couldn't wait to make it.

Of course, it was amazing. As is ALL of Dories' recipes!

I read her comments on what to serve this with, and one of her suggestions 

was to pair it with Lemon Cream. And seeing ALL the fresh lemons

I'd just picked from our tree, it was a no brainer.

The lemon cream, slathered on top of the cake was fantastic. The cream had a 

perfect, tangy, lemony kick, which went SO well with the cake.

I'd definitely make this again.

I'm such a great friend.

It's one of my good guy friends 17th birthday tomorrow, so when he told me

it was vanilla cupcakes he wanted, I started to brainstorm what recipe to make for him.

I wanted something easy, yet delicious that he'd really like.

So I ended up picking this Chocolate Chip Cookie Dough Cupcake recipe i've had.

These turned out absolutely AMAZING. What makes these "Cookie Dough"

Cupcakes is the little frozen ball of cookie dough placed in the center

of the cupcake, making it a little surprise when you bite into

the center! Makes eating them fun.

 I made some extra,

and gave some to the little brother to have. He said they were

the best cupcakes i've ever made. So these will be going

to my friend for his birthday. Can't wait to see what he thinks!

Chocolate Chip Cookie Dough Cupcakes

1 package yellow cake mix

1 package vanilla instant pudding mix

1 cup whole milk

1 cup vegetable oil

4 large eggs

1 tsp vanilla

1 package(1 pound) frozen cookie dough

1. Preheat oven to 350. Line 24 cupcake cups with paper liners.

2. Place the cake mix, pudding mix, milk, vegetable oil, eggs and vanilla in a large mixing bowl.

3. blend with electric mixer on low speed for 30 seconds.

4. Increase the mixer speed to to medium and beat for 2 minutes more, scraping down sides of bowl. Until well blended. 

5. scoop heaping 1/4 cup batter into each cupcake cup. Cut the frozen pieces of dough in half to get 24 pieces. Place a piece of cookie dough on top of each cupcake. Place pans in oven.

6. Bake cupcakes until they are golden and spring back when lightly touched, 22-27 min.

Frost with desired frosting**, and DEVOUR.

**For the frosting, I cheated a bit, and used some store bought vanilla frosting, but you can use whatever type of frosting you want for these. Anything will taste great!

Cookies Cookies COOKIES !

I love cookies. Who doesn't? I don't think i'd trust a person that doesnt like cookies.

My family got invited to a dinner party the other night, and since it was a nice,

casual dinner, i thought i'd go with a casual dessert.

I decided on these Oreo Chunk chocolate chip cookies from Cookie Madness.

And Martha Stewarts Oatmeal Raisin cookies from her cookie book.

BOTH these cookies were amazing, and everyone at the party totally DEVOURED

them. If you're looking for easy cookie recipes, these are them for sure.

Oreo Chunk Chocolate Chip Cookies

from Cookie Madness

6 oz butter, softened

1/2 cup plus 2 tblsp granulated sugar

1/2 cup plus 2 tblsp light brown sugar

2 tsp vanilla 

1 large egg

1 tsp baking soda

1 tsp salt

1/2 tsp baking powder

1/2 tsp cream of tartar

2 cups all purpose flour

1/2 cup semi-sweet chocolate chips

6-8 oreos, broken into thirds or fourths

 pre-heat oven to 350.

cream butter and both sugars, Beat in the vanilla and egg. Add soda, salt, baking powder, cream of tartar, and beat well to ensure the baking powder is well-distributed. Add the flour and stir until it's absorbed. Stir in the chocolate chips and cookies.

Using heaping tablespoon, drop cookies 2 inches apart onto cookie sheets. Bake for 12-15 minutes.

Makes about 2 dozen.

Oatmeal Raisin Cookies

from Martha Stewarts Cookies

3 cups old-fashioned rolled oats

1 cup plus 2 tblsp all purpose flour

1/2 cup toasted wheat germ

1 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

1 cup(2 sticks) butter, room temp.

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 tsp vanilla

1 1/2 cup raisins

1. preheat oven to 350.Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl.

2. put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. mix on medium speed until pale and fluffy, about 5 min. Mix in eggs and vanilla. Reduce speed to low. add oat mixture; mix until just combined. mix in raisins.

3. using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly.

4. bake until golden and just set, about 14 minutes, rotating halfway through. let cool on sheets on wire racks 5 min. let cool completely.

ENJOY!

TWD: Devils Food White-Out Cake

This weeks Tuesdays with Dorie was chosen by Stephanie of Confessions of a City Eater. 

I was insanely excited when I saw that we would be making the mouth watering cake that is the cover of the book!

The cake itself was not hard to put together, although, for some reason my layers didn't rise that high? Dorie says after the layers are cool, to cut them horizontally to make 4 layers. If I sliced those 2 cakes, the layers would be almost paper thin!

So I made another batch, and made 2 more layers...making the mistake of NOT slicing them horizontally. So while assembling the cake, the 3 layers were pretty thick. And like the picture, I piled on the frosting.

Well, while frosting the rest of the cake, I sort of ran out of frosting, so my mom suggested pushing the cake down, and using the frosting from the middle of the cake, to frost the rest of it.

...BAD IDEA. Although it worked at the time...when I sliced it, there was barely any frosting left on inside of the cake. 

That little incident on the side, it still turned out great! Next time i'll make sure to slice the cakes like the recipe says.

Valentines Treats

Sadly, I have no valentine. But luckily, my girlfriends and I had a MUCH better night.

I threw a little party at my house including dinner, and I of course supplied the desserts!

I made Dorie Greenspans chocolate cupcakes, and I also made Red velvet cupcakes as well.

Those got DEVOURED quite fast.

I also whipped up a batch of Martha Stewart's Oreo cookies from her Cookie book.

I tinted the creme filling pink in honor of Valentines Day !

These were a BIG hit. Whenever I make them, they always go FAST. And they definitely did.

Cream-filled Chocolate Sandwiches

from Martha Stewarts Cookie book

1 1/4 cups all-purpose flour

3/4 cup unsweetened dutch cocoa powder

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

1 1/2 cups sugar, plus more for flattening cookies

10 tblsp butter, room temp

1 large egg. room temp

Vanilla creme(recipe follows)

1. preheat oven to 375 F. Into a bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.

2. In the bowl of an electric mixer, cream sugar and butter until light and fluffy, about 2 min. Add egg; beat to combine. with mixer on low speed, gradually add flour mixture; continue beating until dough it well combined.

3.using a 1 1/4inch ice cream scoop, drop dough onto parchment-lined baking sheets about 2 inches apart. dip bottom of a glass in sugar; press to flatten cookies about 1/8 inch thick.

4. Transfer to oven and bake until cookies are firm, 10-12 minutes. rotating sheets halfway through. transfer baking sheets to wire rack to cool completely.

5. Place cream filling in a pastry bag. Place 1 tblsp filling onto flat side of half the cookies. place remaining cookies on top, and gently press on each to squeeze filling to edges.

Vanilla cream filling

1/2 cup butter, room temp

1/2 cup solid vegetable shortening, room temp.

3 1/2 cups confectioners sugar

1 tblsp vanilla extract

With an electric mixer, cream butter and shortening until well combined. on low speed, gradually add confectioners sugar and continue beating until light and fluffy, about 2 min. add vanilla and beat to combine. set aside at room temp until ready to use.

Hope everyone had a great Valentines day!

Wordless..Friday ?

Nothing to say really...

Dad took this picture of me the other day...

Makin some Banana Cream Pie.

...Yep, SUPER attractive.

NOT..haha.

Have a wonderful friday!

Peabody's Snickerdoodle Blondies !

I was looking through some of my favorite food blogs the other day, when I stumbled onto Peabody's wonderful blog.

The first thing I did when I saw this recipe was drop my mouth open in amazement. I've NEVER seen SNICKERDOODLE BLONDIES before. I knew I had to try them, and soon.

It's one of my dance team members birthday tomorrow, so these will be for her.

But you better bet I had my share before packaging them away!

I HIGHLY recommend trying these. Peabody says to serve them warm with ice cream...YUM! I just warmed mine up a little, and ate them that way. But next time, I will for sure be putting ice cream on top!

Snickerdoodle Blondies

2 sticks butter, at room temp.

1 cup sugar

1 cup brown sugar

3 ounces Mascarpone cheese

2 eggs

1 tsp vanilla

1/2 tsp baking powder

1 tsp baking soda

pinch of salt

3/4 tsp cream of tartar

1/4 tsp fresh grated nutmeg

2 cups all-purpose flour

Cinnamon sugar for coating (about 1/3 cup)

Preheat oven to 350. Butter a 9x13 inch pan. Sprinkle cinnamon sugar and move pan around to make sure the bottom and sides are coated. Set aside.

In a medium bowl, sift together flour, baking powder, baking soda, salt, nutmeg, and cream of tartar.

Using a stand mixer, cream together butter and sugars. beat for 3 minutes. scrape down bowl.

Add mascarpone cheese and beat until fully incorporated. Add eggs, one at a time, scraping down the bowl after each addition.

Add vanilla, beat another 30 seconds.

On low speed add the flour mixture. Mix until fully incorporated.

Spread mixture into pan. Even out with spatula.

Sprinkle more cinnamon sugar on top.

Bake 20-25 minutes. Remove from oven let cool on wire rack. Cut into squares.

ENJOY!

TWD: Fresh Ginger and Chocolate Gingerbread

This weeks tuesday with Dorie was chosen by Heather of Sherry Trifle. 

I really really love a nice, spicy gingerbread. It makes you think of the holidays all over again.

When I saw this weeks choice was gingerbread, I got excited.

I decided, at the last minute to not put the chocolate icing on top, I think it was probably cause I was just lazy, but i'm sure it would've tasted great.

I had it for dessert, but the rest of my family nibbled on some pieces for breakfast the next morning. This was a great, tasty recipe!

Thanks Heather!

Brioche !

No TWD this week, way too stressed with finals. =/

But I DID try a different recipe from Dorie's book. This Brioche recipe.

After making those sticky buns, I really got inspired to try and make breads.

So I went through Dories book and found this recipe.

I'm not going to lie, it does take work, and a lonnnng waiting time(hours for rising INCLUDING the overnight fridge chill). But let me tell you...it was SO worth it!

After they're out of the oven, you have the most amazing, mouth watering smell of fresh baked bread. My kitchen smelled like a pastry shop. It was fantastic.

It was really hard to wait until the loaves finished cooling, before my family and I sliced right into them. But that first, warm bite was alllllll worth it. Sweet, flakey, and DELICIOUS!

My parents even said it was one of the best breads they'd ever tasted! And it really was.

I sliced, and toasted these and served them with dinner. But they should really be toasted with jam and butter for breakfast. Mmmm. 

I'm not going to post the recipe, cause it's way too long to type, but if you have Dories book(pretty much everyone), I highly recommend trying it.