French bread sliced baked in a cinnamon-spiced, vanilla-flecked custard then topped with sweet, syrupy strawberries...could a dish get any better?
Our resident mixologist has been at it again. Lori crated this refreshing libation that's spiced with ginger and cloves--the perfect accent to the apples. and apple. This one speaks to the flavors of fall. In lieu of the obligatory bottle of wine, bring this as a hostess gift...a warm, welcoming thank you.
This coffee cake is a throwback to a Betty Crocker recipe. We've updated it with cardamom for a touch of the exotic. And we've used Kinloch Pecan Oil in place of the canola. The pecan oil gives the cake a denser crumb but it's all for the better. We love the texture of this cake, and the flavor is out of this world!
