MAN, I haven't been so proud of a cupcake concoction in a long time. I feel like I found a way to bring cupcakes to a whole new level of indulgence and comfort by pairing a well-loved, classic vanilla cupcake with arguably the most-loved cookie flavor ever
easy, Southern styleFrench Dip. So technically, this probably isn’t a French Dip, but technically this is an easy, delicious lunch that requires barely any hands on time, and it’s a great way to use up cuts of meat that you don’t know what to do with otherwise
NOLA-StyleFrench Bread Rolls. I wanted to bake a decent homemade roll that will hold up to the juices from my French Dip Sammies that I am making for the Superbowl today (and by the way , great for making Po' Boys too) I found this easy recipe from King Arthur Flour and decided to give it a try
I was never really a huge fan of Hostess cupcakes, but homemade ones sounded pretty tasty. The cupcakes I made were light, moist and full of chocolatey goodness (although I will warn you that the batter is super runny, so don't be surprised)
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'