These Blueberry Mini Muffins are moist and fluffy – the perfect morning treat, if they last that long. They’re not only delicious, but also very easy to make.
These delicious doughnut mini muffins taste like cinnamon sugar doughnut holes. The secret ingredient is nutmeg. What’s even better is that they are quick and easy to make.
While in Paris, you can choose from among a plethora of restaurants and bistros for a meal. However, if all you want is a quick bite when you’re out exploring or shopping, you have several options.
Laissez les bon temps rouler with these delicious Mini Mardi Gras Cinnamon Rolls. They have all the flavor of a traditional King Cake in a deletable small package!
The Mardi Gras King Cake of New Orleans comes in a number of styles. The most traditional style is a ring of twisted cinnamon roll dough topped with icing. Then, it is decorated with purple, green, and gold sugar or sprinkles. As an added treat, the King Cake may be filled with cream cheese. Whatever the…
In New Orleans, beignets are a fried yeasted dough served with confectioners’ sugar on top. They are traditionally prepared right before they’re served to be eaten fresh and hot. They were brought to New Orleans in the 18th century by French colonists, and made famous by the Café du Monde.
The other day, I came across a recipe for a cheese-type cracker that I thought would be interesting to try. Rather than try that recipe, however, I decided to try Dorie Greenspan’s Cheez-it-ish Cracker recipe from Around My French Table.
Several years ago, I had this incredible Sausage Bread that my sister made. I’ve been wanting to make it ever since, and was thrilled when she blogged about it on Grits and Pinecones! It took me several additional months to make the Sausage Bread – next time, I’m not going to wait so long.
The original Morning Glory Muffins were created in 1978 by Chef Pam McKinstry. The recipe was first published in Gourmet Magazine in 1981. Ten years later, it was chosen as one the magazine’s 25 favorite recipes from the past 50 years.
Well, it’s one week down and one week to go on our gluten-free experiment. So far, so good! Susan has been able to satisfy her love of pasta with gluten-free pasta. She says that she can’t tell the difference!