December 10, 2009
Temptations
Doughtnut News
Temptations
Doughtnut News
One of the most challenging parts of developing this book is fitting all the fun flavors I have into the number of pages… that means lots of cuts. Of course, it doesn’t help that even while I’m making those painful decisions, I keep coming up with more ideas. Like this variation on the Red Velvet doughnuts – instead of the cream cheese frosting, I piled on a coconut meringue and just gave it a light torch. Isn’t meringue lovely?
The good news for you all is that once the book is finalized, I can start releasing some of the recipes that we cut here!
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Barb
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Aparna
