Croissants Recipe - Laura in the Kitchen
Boston Cream Cupcakes
Boston Cream Cupcakes Recipe - Laura in the Kitchen
Acharuli Khachapuri (Cheese and Egg Bread) | SAVEUR
Cream cheese chocolate cupcakes
Mexican Chocolate Pots de Crème | 1 ½ c milk ½ c heavy cream 6 egg yolks 6 oz Mexican chocolate, preferably Ibarra, chopped 6 oz dark chocolate, chopped. Heat milk & heavy cream without boil.Beat egg yolks- slowly add 1/2 c hot milk to yolks, put back to the hot milk-cook low heat for 3-5 min until thick, not boiling. Add chocolate and remove from the heat. Stir & strain through sieve. Chill for 6 hours or overnight. Serve with whipped cream & chocolate shavings.
Raspberry Cake with Whipped Cream and Pink Meringues
Cherry Cinnamon Sugar Roll-Ups