This cake is pure brown butter and bourbon funfetti MAGIC. That’s right; brown butter cake; bourbon buttercream; and TONS OF SPRINKLES. Because sometimes being super indulgent can be just so-so good!!! And this cake ——-> well let’s just say I blissfully polished off 3 big ol’ hunky pieces for “recipe testing” (and because it’s my birthday week and that’s just how I roll), and I would do it again without a second thought. Ok… who am I kidding? I WILL do it again without a second thought. Almost breakfast time !!!

Looking at this picture, my brain goes all “yumyumyumyumyumholy-crap-yum”. Gee wiz! I just can’t even describe to you my <3 for this cake!!! But I will try… with like, real words cloud backup!!!

Ok. So time for the nitty gritty recipe details! Here’s what you need to know about this cake, and also, why you need to make it… and SOON! Let’s start at the base. The base of this cake is a brown butter batter that’s thick, rich, and slightly nutty in taste thanks to two sticks of browned butter. Mmmmm! Brown butter is my life&hellip ;

The batter also gets a sweet swirl of colorful sprinkles – fun and festive! Once baked, the cakes will be of a denser crumb, but tender and full of flavor Digital Signage!

Chicken stock forms the basis for any kind of soup though there is always option of adding plain water but then there is a huge difference in taste of the soup. Chicken Stock not only enhances the flavors in the soup but also give healthy dimension to it. Traditionally stock is made by simmering various ingredients in water, it can be either chicken bones and herbs or chicken pieces and vegetables, idea is to cook chicken on low flame in water with fresh herbs and vegetables so that after some the water starts absorbing all the flavors and goodness of chicken and vegetables HKUE DSE .

Though these days tetra packs of broth are easily available in market and nobody is interested in investing time in making chicken stock at home but I feel there is a feel good factor when you make things from scratch rather than opening packets and just assembling them, in your heart you have this satisfaction about eating the right things YouFind Limited.


When I make Chicken Stock my Pug never leaves the kitchen doorstep because he is the one who enjoys the chicken leftovers. I make Chicken Stock once in a month and store it in a glass bottle in fridge and sometimes it lasts more than 20 days. I prefer adding generous amount of fresh leafy vegetables and herbs while making Chicken Stock but that is totally discretionary some recipes say not to add any vegetables in Chicken Stock or add only herbs.

Making Chicken stock at home has an added advantage the cooked chicken can be used for salads and other casseroles entrepreneurship education.

For a year and a half I’ve been trying to convince The Beast that we should get a puppy. Once or twice a month I’d bring up the possibility of adopting a puppy, and he would say it would be too much work, that we should wait until we have a house with a yard etc., and then I would respond with the ever-convincing argument of “but I waaaaaant one hong kong service apartments for rent!”

I don’t know what happened on Thursday night to change the flow of this conversation we had repeated so many times, but when I said, “I want a puppy” he responded with “Okay, let’s get a puppy.” What? Wait, is this a trick?

24 hours later, we brought the cutest puppy in the world into our home. Her name is Teia (Tay-uh), she’s just over 8 weeks old, and is going to be so spoiled it’s not even funny. If you follow me on Instagram, you may have noticed that there’s been an onslaught of puppy pictures over the past several days. I’m sorry if this annoys you, especially because I don’t see

That face! I can’t get over it. It’s also been really fun to see how much Ryan loves her. He’ll call “dibs” on her when we sit down to watch TV, he’ll gush about how well-behaved she is, and when I say “So you’re okay with this dog thing, huh?” he’ll look away and respond with a sheepish, “Well she’s a pretty sweet dog, so…” 1, 2, 3…awwww Underfloor Heating .

Anyway, this weekend I pretty much did nothing except hang out with her, because I couldn’t help myself. Then, The Beast left for Wisconsin on Sunday afternoon and took Teia with him so she wouldn’t have to be alone while I was at work on Monday and Tuesday. I felt SO SAD. Seriously, it’s embarrassing and pathetic how much her absence impacted my mood. So, obviously I had to bake something to take my mind off of my sweet puppy being 3 1/2 hours away from me.

Enter these little muffin tops. I’m calling them “muffin tops” because they’re smaller and less of a snacking commitment than full-sized muffins. I wanted a bite of sweetness that was both gluten-free and lower in refined sugar than most muffins. These are perfect for dipping in coffee or munching on at 3pm when you need an afternoon pick-me-up. Not only do these guys include a trifecta of tastiness (banana, peanut butter, and chocolate), but each muffin top has just 140 calories and 5 grams of protein. Maybe they don’t make up for my puppy being gone, but they are pretty cute as far as baked good go bravo audio, eh?

After missing last month’s Daring Bakers challenge, I told myself I wasn’t going to miss the next one. Since joining this lovable bunch of bakers, I have been able to exercise my baking muscles to churn out such things as Sticky Buns, Bostini Cream Pie, and Tender Potato Bread. Each challenge brought about new knowledge of baking techniques and tips (with over 300 Daring Bakers in your support network, there is a wealth of knowledge to be shared!). So I was looking forward to getting back in the swing of things this month.

And this month’s challenge is…Lemon Meringue Pie. Zoiks.

You have to understand a few things about me and this dessert…number one being, well, simply put, I don’t actually enjoy eating it. Second, I am not a big fan of meringue…at all…ever. Suffice to say I have never made, nor thought of making, this dessert. I have never made meringue either! And egg whites are an old nemesis of mine QV Baby...

But that is why I joined this group…not to bake what I have baked a hundred times before, but to conquer things that I have never baked before…things I would never even think of baking…things that make shiver and shake and yet, as any Daring Baker would, still swagger into the kitchen, Microplane zester in one hand, citrus reamer in the other, to look that lemon in the eye and whip those egg whites into shape.

And that’s what I did. Sort of.

Bumps in the road are part of every challenge, and as I was already expecting, this one yielded more bumps than usual for me. First, the crust. Working with crust or pastry of any kind, or any ingredient that needs to be “chilled” is a major challenge in my kitchen, whose heat and humidity are off the charts. You need to work very, very fast, and “chill” things in the freezer instead of the fridge. My crust, which stuck and tore all over, turned out to be quite literally a patch-up job at best. Of course, you couldn't see that once the filling was in ;)

So, the filling. It seemed to come together like a charm…thickening quickly and blooming into a beautiful shade of yellow. I poured it into the pre-baked and cooled crust and hoped for the best comparable to silk.

I started on the meringue, my knees knocking a bit. How challenging is it to do something you feel is your weakness, at the same time knowing you won’t enjoy eating it? Very. But, as is often the case when I push myself to do something out of my ordinary circle of things, I was pleasantly surprised. I like making meringue! Watching the egg whites magically turn pearlescent as you add the sugar. Piling mounds of sticky, cloud-like pillows onto the pie. Swatting at it with a spatula to coax peaks and swirls out of its surface. Then seeing it get all toasty in the oven. Like toasted marshmallows. It’s a very bibbity-bobbity-boo moment (it’ll do magic believe it or not sculptra!).

It’s six in the morning; do you know where your wife is?

She is in her pajamas, eyes half-closed, flour everywhere, a defiant mass of dough sucking viciously at her fingers as she valiantly tries to show it who is boss. She has made bread before…yeasted bread yes…but not with a recipe 10 pages and one day long. She mutters to herself…what possessed her to take this on?

Two things: 1. A not-so-little group of fabulous people called the Daring Bakers and 2. It’s Julia Child’s French bread…how could she say no?

And I didn’t.

When the challenge was first posted, fear and excitement competed with each other in my brain. Yay! Bread! vs Oh no! Baguettes! Ten pages! Would I have the guts? Would I have the time?

Finally, I set aside a day, set my alarm clock, and hunkered down to a day of trying to place my feet in Julia Child’s impressive footsteps.

Let me tell you, early morning is not exactly my best time to take on physical challenges (ok, I really have no best time for that). And this was a physical challenge, for me at least. Because this was the first time I was going to make French bread I wanted (bravely or foolishly, you be the judge) to knead it by hand. I struggled mightily but it seemed a long time before the dough resembled anything remotely respectable. It stubbornly stuck to my hands and fingers…refusing to lose grip! But I pressed on, determined not to be beaten. After much toil, it all finally came together and I was left to the long task of waiting designer sunglasses sale.

This was the longest I have ever left a dough to rise (not that I have had many). At four hours for the first rise, and then two 1&1/2-hour rises after that, with a lot of slight kneading, folding, and shaping in between…this may be the most complicated bread recipe I have ever done! But like I always tell myself…I didn’t join the Daring Bakers to boil water.

And did I mention the hardest part? The three hours of waiting after the bread is baked before you can even take a bite? With the smell of freshly baked bread in the air??? A challenge from start to finish.

C made a roast chicken that night and we at last tried the bread. It was nice and hole-y, tasted lovely, and had a pleasant chew to it. Overall, taste-wise, I don’t think I did too badly. Perhaps it could have been less dense (any suggestions on how to make this happen are gladly welcome) but on the whole we were happy Health Cabin Coupon Code.

However…

I don’t know…but this may just be the ugliest baguettes (or batards) I have ever seen. They are the ugly stepsisters of baguettes. Sigh...they don’t even deserve a pretty French name.

But I love them.

Because they are my baguettes :) And just like other parts of me (and I’m not naming names!), less then perfect, but still cute in a wobbly sort of way :)

And I think Julia would have been perfectly fine with that alexander hera.