Adams Morgan this Saturday.
Yes, in case you’re wondering – that’s what I’ve been doing all weekend.
Not exactly crescent-shaped, but still tasty.
I told you I was going to make croissants. Okay, so I still need some tips on shaping them, but they taste great – very flaky and buttery.
Banana muffins. They look homely but these are delicious.
I was going crazy with cabin fever Saturday night. And the smell of these really old bananas was driving me crazy – they were way past their eating prime. So rather than toss them, why not make banana muffins? I used my banana bread recipe and baked them in a muffin pan, and they came out very well.
Glaze is such a classy way to top a cupcake.
I’m bringing these to the office Christmas party (postponed a day because of Monday’s snow day). They’re chocolate cupcakes filled with a white chocolate ginger mousse, and topped with a dark chocolate glaze. I tried a new cupcake recipe from Martha Stewart’s Cupcake book for these (the jumbo marshmellow filled ones), but I wasn’t a huge fan – the cake tastes too sweet, and isn’t chocolately enough. Next time I’m sticking with the One-Bowl Chocolate Cupcakes, which is a far superior recipe.
ModernDomestic 
orchidgirl1979 said
I’m impressed you did not get any of the glaze onto the muffin holder. I also think it’d be really good to dip the croissant into the chocoalate glaze!
Rebecca said
I love croissants but have always been afraid to try. I once made rugelach and it took all day but the results were fantastic. I imagine croissants are as labor intensive. Please share your method and recipe.
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