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cooking.nytimes.com
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
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Truth be told, rehabbing a brownie didn't present that great of a challenge for Chef Scott Leibfried.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Heavenly cupcakes without the mess!
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