Monthly Archives: March 2010

There seems to be an increasing use of bacon in sweet dessert items like chocolate brownies. The combination of smokey, salty bacon with sweet, rich chocolate is better than it may sound at first. So, we thought it would be … Continue reading →

Most traditional scone recipes use both butter and milk or half&half. Here we skip the butter and a few of the mixing steps by using only heavy cream. This simplifies and shortens the preparation process, and the end result yields … Continue reading →