In an effort to economize, when creating a recipe for Gingerbread Cookies that would certainly need Royal Icing, I decided to experiment with the eggs in use. Splitting the egg yolks into the gingerbread and saving the whites for the icing worked out perfectly.
Pin ItCategory: Desserts
An old Kentucky boy called this “the best zucchini bread he ever did eat.” High compliments indeed.
Pin ItMy children love this moist, chocolaty cake. It is especially good when topped with butter cream frosting and Winnie the Pooh sprinkles.
Pin ItScott helps me cook all the time. He’s very adept at putting premeasured ingredients into the mixer bowl, whisking eggs, holding a teaspoon while I pour vanilla into it, etc. The more I let him do, the better he gets at doing it. He’s become my right-hand man in the kitchen.
Pin It