doughgirl

dude, those things taste exactly like a MCDonald's cheeseburger. The beef, onions, cheese, ketchup and mustard all together.....it's the weirdest thing! ← specifically a MCDONALDS cheeseburger?? just curious..you know, the special sauce thing and all that. ← A McDonald's cheeseburger is the first burger that came to mind, lol. I have had some RIDICULOUS pregnancy cravings involving all things McDonald's, so I kind of have it on the brain. I only ever get the little cheeseburger (and little fries) which come with meat, cheese, ketchup, mustard, onions and pickles on it. Good grief, I'm hungry!

The carniceria in our town is the only place would give suet for mincemeat too! They also earned my undying love when they minced the meat for me! They also make the best chicken and beef (we don't eat pork) tamales, we buy them 2 dozen at a time and eat them for days.

a handful of fried green peas....yummm. a ferrero rocher a mon cherie a bottle of water

dude, those things taste exactly like a MCDonald's cheeseburger. The beef, onions, cheese, ketchup and mustard all together.....it's the weirdest thing!

mmmm...churros! My mother used to make them every few weeks when I was a kid! And sopaipillas, which were made constantly in our house, always topped with honey!

I am so guilty of that. I also eat muffins with a fork, which drives my husband INSANE. lol

two graham crackers, one spread with chunky peanut butter and the other spread with nutella and chugging a bottle of water.

we had a dessert of "scraps". I had leftover almond sponge cake from making two opera type cakes for a baby shower and so I cut it into four layers, slathered it with vanilla neoclassic buttercream and bittersweet chocolate neoclassic buttercream (i had a small amount of each in the freezer from a cake I made last week) and chilled it so it would be easy to cut. Very yummy!

yes, you were my inspiration! I can't thank you enough for pointing that recipe out to me.....it's my new favorite!

I've been too intimidated to try anything but the white bread variations. I made these wonderful rolls from the second variation and they disappeared in minutes! I also made the same variation in loaf form as well as the first variation in loaf form and they were inhaled as well! Great recipes!

Chufi's "Gevulde koeken" I did the best I could converting the measurements, but I think I messed up because the cookies were kind of tough. Those online converters NEVER work for me. I need to buy a digital scale! They were still very tasty!

those look delish! I looove that blog AND those rolls (made them last week, but accidentally burned a few pans . They were great, though!)

HERE is a picture of one, as batter and finished. I assume it is a Dan Lepard recipe. It looks pretty good!

Thank you so much for that link! I had a wonderful time reading her blog and that sandwich looks so good I'm going to pick up everything i need to make it at the store this afternoon! And those potatoes you made look like an absolutely perfect side dish!

Chocolate Stout Cake (made with Guinness) with White Chocolate (neoclassic) Buttercream. Very moist cake and very yummy buttercream. I made the cake even more chocolate-y by grating a bar of Lindt 85% into the batter. (it was my birthday cake!)

Oh, that looks wonderful!

I made 12 cupcakes and decided to throw the rest into a tall 8-inch cake pan to freeze for later, so I'm guessing if you used it all for cucakes, it would make close to 2 dozen. Grating the chocolate in was a whim and I'm sure it would taste fine without it, but I liked the way these came out with it. I used about 1/2 of a 3.5 oz bar in the batter and the rest I grated on top. Hope you like them!

What a wonderful idea.....those look great!

I want! Can we have a recipe? ← Sure! It's actually a cake recipe that makes no mention of cupcakes, but they worked fine. Be forewarned, the batter is pretty thin. Here's the RECIPE I also grated most of a bar of Lindt bittersweet chocolate into it and they came out wonderful! I actually liked the cake more than the frosting so I'll leave you to find a better one. (I didn't use the one listed, I used another which turned out to be a mistake....too sweet and grainy!) They also bake up to pretty high dome (not sure if you like that or not): As you can see, I greased and floured the cupcake pan, so I'm not sure how liners would work out. (probably fine)

It all looks amazing Marlene, but those rolls.......those look like heavenly little pillows! Any chance you could point me in the direction of the recipe?

We had Bittersweet Chocolate Cupcakes with Chocolate Frosting and Grated Bittersweet Chocolate on top. (and then we all lapsed into a diabetic coma.... )

It's a beautiful cake and sounds absolutely delicious!

Thank you! Actually, I have two kiddos (18 months and 5 years) and they are oddly enough, not big dessert eaters. My 5 year old just scraped off the decoration and ate that, I think she had maybe a tiny bite of the cake. Hubby ate two pieces for dessert and a piece for breakfast this morning and I had a small one for dessert. It was a pretty rich cake and we had a lot left, but fortunately I have two wonderfully giant brothers that could each eat a horse and they both came over this morning and inhaled what was left. That's usually the way it works. I bake: hubby and I eat a little bit and then my brothers come over and finish it off or I send it home with them. Works for me! It doesn't matter how much I bake, I can bake two cakes and a batch of cookies and have nothing but crumbs left by the next day.

I'm here in Arkansas and for us, white gravy is homemade, usually called country gravy or black pepper gravy. We eat it on chicken fried steak and chicken fried chicken and with crumbled (beef) sausage for biscuits and gravy. As for chipped beef, I've never had it, but hubby has and he loves it. Of course, it's also served on mashed potatoes. Brown gravy is homemade too with pot roast or beef drippings, served on any type of beef dish or mashed potatoes.

How about putting the icing/frosting in the middle? Just a cone-shape out of the middle of each cupcake, fill with frosting and then cut off bottom of cone and replace the top. I've done that, then covered the top with a thin layer of buttercream that stiffens up real well and dipped the tops in those multi-colored sprinkles/teeny tiny balls. In the case of mini-cupcakes you could skip filling them and just do the topping. I piled them on top of each other in those big cheap disposable aluminum pans (9x13) that you can buy at the market...they usually come with a clear top, and they arrived at my destination fine with little-to-no mushing. My next investment is a Cupcake Courier. I've been waiting until they came out with their new colors and I have my eye on that sage green one!