this broiche dough is nice - it is eggy and buttery. these rolls are a good balance of lemon and brioche. i would make them again. i would definately add an egg wash to the tops before baking to crisp up the exteriror a bit more and i would take the time to make the lemon curd. might as well do it right! Read More
i wasn't sure that to think of monkey bread - honestly i had never of
it before and because there were no photographs with the recipe i
wasn't sure what to expect. it is one of my favorite things i have ever
made! i have since seen other monkey bread recipes that use pre-made
dough - don't do this! spend the time to make this dough. it is buttery
and perfect. i don't think i even need to address rolling the dough in
cinnamon, sugar and butter as that is never a bad thing and the simple
glaze is the perfect "frosting" for the bread. it is amazing - you need
to make this monkey bread. Read More
when i went to check on my parmesan pull-aparts halfway through the baking time- i opened the oven door a crack and was nearly knocked over by the incredible smell. i wish there was a way to make a scratch-n-sniff sticker to put on this recipe. the yeast and the parmesan - oh dear - it was incredible.
the results were equally as divine. the smell was amazing - the texture was perfect - and the thin layer of crust was perfect. Read More
i am a bit at a loss for words to describe these little chubby soft
pretzels. amazing ... wonderful ... perfect ...heavenly ... they all
kind of work but don't quite encompass how completely ridiculous these
little guys are. yea they take some time and love but my god are they
astonishing! the outside gets crispy and brown and the inside is
perfectly chewy. i will never be able to eat another ball park pretzel
again. these are in a whole other league. Read More
