BREAKFAST QTY Fast Five Kit DINNER QTY Apple Strudel Bar 2

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BREAKFAST QTY Fast Five Kit DINNER QTY Apple Strudel Bar 2 Blueberry Muffin 1 BBQ Seasoned Chicken 2 Blueberry Muffin 1 Cherry Almond Bar 1 Chicken Pasta Parmesan 1 Cinnamon Bun Bar 2 Cinnamon Bun Bar 1 Chicken Pot Pie 1 Cinnamon Streusel Muffin 1 Cinnamon Streusel Muffin 1 Hearty Beef Stew 2 Double Chocolate Muffin 1 Double Chocolate Muffin 1 Mac & Cheese with Turkey Sausage 1 Harvest Nut Bar 2 Granola Cereal 1 Meatballs In Marinara Sauce 1 High Protein Pancake Mix 1 Harvest Nut Bar 1 Pasta Fagioli 2 Maple Brown Sugar Oatmeal 1 Black Bean Quinoa Bowl 1 Rotini & Meatballs 2 NutriFlakes 2 Double Chocolate Caramel Bar 1 Santa Fe Style Chicken 1 Peanut Butter Granola Bar 2 Fudge Graham Lunch Bar 1 Thick Crust Pizza 2 LUNCH QTY Homestyle Chicken 1 SNACKS QTY Cheddar Broccoli Rice 1 Three Cheese Chicken 1 Chocolate Chip Cookies 2 Chocolate Peanut Butter Bar 2 White Bean Chicken Chili 1 Chocolatey Pretzel Bar 2 Double Chocolate Caramel Bar 2 White Cheddar Mac & Cheese 1 Honey Mustard Pretzel Bits 1 Fudge Graham Lunch Bar 2 BBQ Seasoned Chicken 1 Lemon Cooler Cookie 2 Garlic Cheese Flatbread 1 Chicken Alfredo 1 Pretzels 1 Spicy Kung Pao Noodles 1 Chicken Pot Pie 1 Smoky BBQ Snack-a-Rounds™ 1 Strawberry Yogurt Bar 1 Chili with Beans 1 Snickerdoodle Cookie 2 Three Cheese Chicken 1 Lasagna with Meat Sauce 1 White Cheddar Popcorn 2 Trail Mix Bar 2 Rotini & Meatballs 1 Zesty Herb Snack Mix 2 White Bean Chicken Chili 1 Thick Crust Pizza 1 White Cheddar Mac & Cheese 1 Chocolate Caramel Bar 1 Chocolate Chip Cookies 1 Chocolatey Pretzel Bar 1 Information Provided by Nutrisystem Milk Chocolate Flavored Pretzels 1 Peanut Butter Cookie 1 Smoky BBQ Snack-a-Rounds™ 1 Vanilla Shortbread Cookies 1 NutriCrush Chocolate 7ct carton 1.

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Pu M Pkin Sw
Baked: Tuesdays & Thurs. Pumpkin Swirl Pumpkin 12268 Rockville Pike #A • Rockville, MD • 20852 • PH 301/770 - 8544 daily breads: Menu-Oct. 2015 Challah = 100% Whole Grain Bread Old Fashion White using hand-selected wheat, which we grind-fresh daily in our bakery. Honey Whole Wheat Dakota = >50% Whole Grain Bread Monday NE W Apple Scrapple * White Choc. Sour Cherry Swirl Cinnamon Blast * Cinnamon Chip Challah * Dakota * Popeye The perfect blend of real pumpkin, Tuesday NE W Pumpkin Swirl NE W Rosemary Garlic spices, walnuts, and streusel, hand- NEW Great Smokey Mountain * Popeye rolled into a light-wheat Loaf! Gluten Free ingredients breads—Brown Rice * Brown Rice Cinn. Chip PARVE Wednesday White Choc. Sour Cherry Swirl * Cinnamon Blast Available Daily in October. Cranberry Crunch * Parmesan Pesto NEW High-5-Fiber * Apple Scrapple Thursday NE W Pumpkin Swirl * Nine Grain Special Cherry Walnut * Cinn. Chip Challah * Cheddar Garlic * Choc. –or- Cinnamon Chip Babka Friday Cinnamon Blast Challah * Cinn. Challah * Raisin Challah White Choc. Sour Cherry Swirl NEW Woodstock Spinach Provolone * Choc. or Cinn Chip . Babka Saturday & Sunday NE W Apple Scrapple * Dakota Apple Bear Claw * Cinnamon Swirl * Spinach Provolone Choc. & Cinnamon Chip Babka Fall is a Cookie Buy individually or as a 6-pack Teacakes wonderful time Ginger Bops . .Daily Pumpkin Spice . Daily for apples!!! Choc. Chip Tollhouse . Daily Pumpkin Choc. Chip . Daily Chocolate Chip Oatmeal . .Th-Sun Chocolate Brownie . .Tues-Thu The trees are ripe Raisin Cinn. Oatmeal . .Th-Sun Jewish Apple Cake . .Thur-Sun with juicy apples Butterscotch Pecan . Sat.-Mon Muffin . Buy individually or as a 4-pack this time of year.
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Try This at Home Series May 15, 2020
Try This At Home Series May 15, 2020 We Sit at the Feet of James MacGuire Mitch Stamm and James MacGuire Mitch: We speak of standing on the shoulders of those who have gone before us, but seldom do we speak about standing on the shoulders of those who are among us. Nor do we speak about sitting at their feet and listening to them. Gentleman, raconteur, and exacting baker, James MacGuire is our link to the past. We may stand on his shoulders, but when he speaks, we sit and listen with open hearts. Initially, James MacGuire’s soft spoken delivery conceals his passion, knowledge, and experience. His tell-tale word choices and sentence structure reveal a dry, sophisticated wit. Listen longer, and you realize you’re in the rarefied company of a baker/baking historian, but, not in the academic sense. James walked and baked with the giants, becoming one himself. His contributions to Bread Lines are legendary and bear witness to his story. They are laden with facts, cultural and historical relevance, and personal experience. I was part of a group that visited James in Montreal last summer. He served us homemade croissants. As you might imagine, they were excellent. Some of the details have faded from my memory, but the level of excitement and appreciation still reverberates in my mind. Buttery, flaky, and delicious, they reminded us that a croissant is about the baker; not the sheeter, blast freezer, controlled environment, ameliorants, ice packs, etc. Nothing has faded from my memory of us sitting around the kitchen table while James spoke about butter, lamination, industrial vs.
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THE GUIDE 98.7Wfmt the Member Magazine Wfmt.Com for WTTW and WFMT
wttw11 wttw Prime wttw Create wttw World wttw PBS Kids wttw.com THE GUIDE 98.7wfmt The Member Magazine wfmt.com for WTTW and WFMT A CULTURAL AND CULINARY JOURNEY ACROSS AMERICA TUNE IN OR STREAM FRI DEC 20 9 PM December 2019 ALSO INSIDE WFMT will present a new special, Whole Notes: Music of Healing and Peace, in response to America’s gun violence epidemic and related to WTTW’s FIRSTHAND: Gun Violence initiative. From the President & CEO The Guide Dear Member, The Member Magazine for WTTW and WFMT Renowned chef, restaurateur, and author Marcus Samuelsson is passionate about Renée Crown Public Media Center the cuisine of America’s diverse immigrant cultures. This month, he returns with 5400 North Saint Louis Avenue Chicago, Illinois 60625 a new season of No Passport Required, where home cooks and professional chefs around the country share how important food can be in bringing us together around the table. Join us at 9:00 pm on December 20 for Marcus’s first stop, as he explores Main Switchboard (773) 583-5000 Seattle’s Filipino culinary traditions. And, in December, WTTW will be hosting a related Member and Viewer Services food tour event and creating digital content for you to feast on. The tour event and (773) 509-1111 x 6 stories will focus on a remarkably diverse half-mile stretch of a single Chicago street (Lawrence Avenue between Western and California) with a selection of restaurants Websites owned and run by immigrants, representing a variety of cuisines: Filipino, Vietnamese, wttw.com wfmt.com Bosnian and Serbian, Venezuelan, Korean, and Greek.
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Unit: 01 Basic Ingredients
Bakery Management BHM –704DT UNIT: 01 BASIC INGREDIENTS STRUCTURE 1.1 Introduction 1.2 Objectives 1.3 Sugar 1.4 Shortenings 1.5 Eggs 1.6 Wheat and flours 1.7 Milk and milk products 1.8 Yeast 1.9 Chemical leavening agents 1.10 Salt 1.11 Spices 1.12 Flavorings 1.13 Cocoa and Chocolate 1.14 Fruits and Nuts 1.15 Professional bakery equipment and tools 1.16 Production Factors 1.17 Staling and Spoilage 1.18 Summary 1.19 Glossary 1.20 Reference/Bibliography 1.21 Suggested Readings 1.22 Terminal Questions 1.1 INTRODUCTION Bakery ingredients have been used since ancient times and are of utmost importance these days as perhaps nothing can be baked without them. They are available in wide varieties and their preferences may vary according to the regional demands. Easy access of global information and exposure of various bakery products has increased the demand for bakery ingredients. Baking ingredients offer several advantages such as reduced costs, volume enhancement, better texture, colour, and flavour enhancement. For example, ingredients such enzymes improve protein solubility and reduce bitterness in end products, making enzymes one of the most preferred ingredients in the baking industry. Every ingredient in a recipe has a specific purpose. It's also important to know how to mix or combine the ingredients properly, which is why baking is sometimes referred to as a science. There are reactions in baking that are critical to a recipe turning out correctly. Even some small amount of variation can dramatically change the result. Whether its breads or cake, each ingredient plays a part.
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10" Round Cakes
Customer Name ________________________________________________________________________ Phone ____________________________ Pick-Up Time __________ ALL THANKSGIVING ORDERS MUST BE PICKED UP NO LATER THAN 4:00 P.M., WEDNESDAY, NOVEMBER 25th. For Associate use only: Please use the scheduled order feature when entering order. Please attach copy of receipt to order form. Breakfast for the bunch Brunch for the bunch QTY QTY ___ Pastry ring (serves + 12) $8.99 ___ Quiche Loraine (serves + 8) $34.99 ___ Pastries and coffee (serves + 12) $39.99 ___ The German tray (serves + 12) $36.99 Individual Sweets Cheesecakes - 10" Round Pastries QTY QTY ___ Cheesecake $50.00 ___ Almond croissant $2.99 ___ Chocolate cheesecake $52.00 ___ Apple streusel $2.99 ___ Pumpkin cheesecake $53.00 ___ Apple turnover $2.99 ___ Raspberry topped cheesecake $53.00 ___ Bear claw $2.99 ___ Turtle topped cheesecake $53.00 ___ Blueberry cheese wreath $2.99 ___ Butter croissant $2.99 ___ Cherry streusel $2.99 Cakes - 12" Round ___ Cherry turnover $2.99 QTY. ___ Chocolate croissant $2.99 ___ Black Forest cake $48.00 ___ Cinnamon roll $2.99 ___ Butter-cream cake $42.00 ___ Cheese Danish $2.99 ___ Carrot cake $42.00 ___ Fruit Danish $2.99 ___ Chocolate cake $42.00 ___ Hazelnut braid $2.99 ___ German chocolate cake $45.00 ___ Peach cheese streusel $2.99 ___ Italian cream cake $45.00 ___ Pudding pretzel $2.99 ___ Mandarin orange cake $45.00 ___ Nussecken $2.99 ___ Cream horn $3.49 Breads Klobasnek QTY. QTY ___ German rye sourdough bread $4.79 ___ Sausage and cheese $2.89 ___ Rustic
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DE Rezeptbuch Dampfgarer 2 1
DE Rezeptbuch Dampfgarer 2 www.aeg.com 1. AUTOMATIKPROGRAMME • Fisch/Meeresfrüchte WARNUNG! • Geflügel Siehe Kapitel • Fleisch Sicherheitshinweise. • Ofengerichte • Pizza/Quiche 1.1 Automatikprogramme • Kuchen/Kleingebäck Die Automatikprogramme sind optimal • Brot/Brötchen für jede Fleischart oder andere Rezepte • Gemüse geeignet. • Eierstich • Beilagen Rezeptautomatik (Menü: Rezepte) - • Menügaren Diese Funktion verwendet für ein Gericht voreingestellte Werte. Bereiten Sie die Speise nach dem Rezept in diesem Buch zu. 1.2 Kategorien Im Menü Koch-Assistent sind die Gerichte in verschiedene Kategorien unterteilt: 2. FISCH/MEERESFRÜCHTE 2.1 Stockfisch Streifen schneiden. Anschließend mit den gehackten Tomaten in die Pfanne Zutaten: geben. • 800 g Stockfisch Weißwein und Fischbrühe dazugeben • 2 Esslöffel Olivenöl und leicht köcheln lassen. Mit Pfeffer, • 2 große Zwiebeln Salz, Thymian und Oregano • 6 Knoblauchzehen, geschält abschmecken und noch 15 Minuten in • 2 Stangen Lauch der Pfanne leicht köcheln lassen. • 6 rote Paprika • 1/2 Dose Tomaten, gehackt (200 g) Den abgekühlten Stockfisch aus dem • 200 ml Weißwein Topf nehmen und mit Küchenpapier • 200 ml Fischfond trocken tupfen. Die Haut, Gräten und alle • Pfeffer, Salz, Thymian, Oregano Flossen entfernen. Den Fisch zerteilen Zubereitung: und mit dem Gemüse vermischt in eine feuerfeste Form geben. Stockfisch über Nacht wässern. Am nächsten Tag das Wasser abschütten • Dauer im Ofen: 30 Minuten und den Stockfisch in einen Topf mit • Einschubebene: 1 frischem Wasser geben, auf eine Kochstelle stellen und aufkochen. 2.2 Fischfilet Danach von der Kochstelle nehmen und Zutaten: abkühlen lassen. • 600 - 700 g Zander, Lachs oder Olivenöl in eine Pfanne geben und Meerforellenfilet erhitzen. Zwiebeln schälen und in dünne • 150 g geriebener Käse Scheiben schneiden, die geschälten • 250 ml Sahne Knoblauchzehen zerdrücken, den Lauch • 50 g Paniermehl in Scheiben schneiden und waschen.
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Cake Recipes Index
Cake Cake Recipes Index ● Carrot Cakes : INDEX ● Chocolate Cakes : INDEX ● Lemon Cakes : INDEX ● Seed Cakes (various seeds) : INDEX ● Upside Down Cakes : INDEX ● Apple Cakes : COLLECTION ● Apple Coffee Cake ● Apple Pie Cake ● Banana Bread & Banana Cake ● Banana Yogurt Cake ● Belle of Amherst Black Cake Recipe ● Better Than Sex Cake ● Black Bottom Cupcakes ● Black Cake : COLLECTION ● Brazil-nut date cake ● Chocolate Chip Cake ● Cocoa Cola Cake ● COLLECTION: Cakes Vol.1 (of 5) ● COLLECTION: Cakes Vol.2 (of 5) ● COLLECTION: Cakes Vol.3 (of 5) ● COLLECTION: Cakes Vol.4 (of 5) ● COLLECTION: Cakes Vol.5 (of 5) ● COLLECTION: 4 More Cakes from Stayka ● Dundee Cake ● Ethel's Orange Cake ● Friendship Cake/Bread ● Gateau Basque ● Grandma's Applesauce Cake with Raisins and Pecans ● Grandma's Gingerbread http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (1 of 2) [12/17/1999 10:44:22 AM] Cake ● Helen's Apple Coffee Cake ● Jewish Apple Cake ● Lady Baltimore Cake ● Lamingtons ● Light Fruit Cake ● Liqueur Cakes : COLLECTION ● Macaroon Cake ● Nut Cakes ● Orange Cake ● Peach-Glazed Savarin ● Pineapple Crumbcake ● Pumpkin Cake w/Orange Glaze ● Rum Cake ● Savannah Cream Cake ● Semolina and Yogourt Cake ● Seventh Heaven Cake ● Spice Cake ● Spider Cake ● Yoghurt-Glazed Gingerbread amyl http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (2 of 2) [12/17/1999 10:44:22 AM] Carrot Cakes Carrot Cakes Index ● Carrot Cake (1) ● Carrot Cake (2) ● Carrot Cakes : COLLECTION ● amyl http://www.cs.cmu.edu/~mjw/recipes/cake/carrot-cake/index.html [12/17/1999 10:44:26 AM] Carrot Cake Carrot Cake From: [email protected] (Stephanie da Silva) Date: Wed, 7 Jul 93 9:25:53 CDT Carrot Cake Dry Ingredients (Combine and set aside): 1 1/3 cups flour 1/2 tsp.
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Download Date 09/10/2021 19:58:00
Annual Report of Home Demonstration Agent, Maricopa County 1945 Item Type text; Report Authors University of Arizona. Agricultural Extension Service. Home Demonstration Agents; Ryan, Grace; Pace, Isabell Publisher University of Arizona Rights Public Domain: This material has been identified as being free of known restrictions under U.S. copyright law, including all related and neighboring rights. Download date 09/10/2021 19:58:00 Item License http://creativecommons.org/publicdomain/mark/1.0/ Link to Item http://hdl.handle.net/10150/637427 ANNUAL NARRA.'l'IVE REPORT 'I." OF �SS GRACE RYAN, HOME DEMONSTRATION AGENT . � AND �.,�' " MRS. ISABELL PACE HOME AGENT . DEMONSTRATION - AsSIMANT. .. J � i , MARICOPA COUNTY ARIZONA . F�om December 1944- December 1945 "." INDEX '. • • • • • SIJII.&a'f • • • • • • • • • • • • • • • • • · . • • • • • • 1-6 IlftISIOI PROOtWl (ADULT) • • • • • • • • • • • • • • • • • • • • • • • 7 feaeb1nc Methode (Adult). • • • • • • • • • • • • • • • • • • •• • • • 7-8 ittective Cooperation ot Extension Personnel and of Agencies (Adult) starr Assistance ••••••• • • • • • • • • • • • • • • • • • • 8-9 aelated Agency Contacts • • • • • • • • • • • • • • • • • • • • • • 9 Projects and Accomplisbments Organization (Adult) •••••••••••••••••••••••• 9-10 Rural HOmemakers Count.y Council • • • • • • • • • • • • • • • • • • 10 Iomemeking Program for 4-H Clubs, 1944-45 • • ••••••••• 10-1.3 HOuse Furnishing and Yard Improvement (Adult) • • • • • • • • • · . • • 13 lutrition rood Management (Adult) • • • • • • • • • • • • • •••••••
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Jammy Breakfast Pastries Tasted and Tested by Vicki Tummel, Founding Rising Proprietor
Jammy Breakfast Pastries Tasted and tested by Vicki Tummel, Founding Rising Proprietor 2 refrigerated pie crusts 4 ounces softened cream cheese 3/4 cup D&Co. Kitchen Strawberry Fig Jam (or any D&Co. Jam) Icing: 4 ounces softened cream cheese 1 cup confectioners' sugar ¼ cup whole milk Preheat oven to 375 F. Roll out 2 pie crusts on a lightly floured surface. Place 1 crust on a parchment-lined baking sheet and spread softened cream cheese on top. Leave a ½ inch border. Spread ¾ cup D&Co. Kitchen jam over cream cheese. Top with remaining crust and seal edges. Prick holes all over top. Bake at 375 F for 22 minutes. Let cool for 10 minutes. For icing: combine cream cheese, confectioners' sugar and whole milk. Drizzle over pastry. Cut into wedges. Strawberry & Fig Sopapilla Cheesecake 2 cans refrigerated crescent roll dough 16 ounces cream cheese, softened 3/4 cup sugar 1 teaspoon vanilla 3 tablespoons milk 1 jar D&Co. Kitchen Strawberry Fig Jam 1 stick butter, melted 1/3 cup sugar 1 teaspoon cinnamon Preheat oven to 350 F. Roll out one can of rolls and press to the bottom of a lightly greased 9x13 baking dish, pressing seams together. Cream together cream cheese, sugar, vanilla and milk. Spread the mixture on top of the dough. Spoon and spread D&Co. Kitchen Strawberry Fig Jam on top of cream cheese layer. Roll out second can of rolls, pressing seams together and place on top. Mix butter, 1/3 cup sugar and cinnamon and spread on top. Bake for 30 minutes or until golden.
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Show Recipe Streusel Cake
Askham, Helton and District Village Show Show Recipe Patron: Caroline, Countess of Lonsdale Streusel Cake Schedule and Entry form 100g butter 175g caster sugar 1 egg 150ml milk 225g self raising flour 75g soft brown sugar 1 tsp ground cinnamon ½ tsp mixed spice 50g chopped mixed nuts Grease and line 28 x 18 cm tin. Cream 75g butter with175g caster sugar until light and fluffy. Beat in egg and milk. Fold in 200g flour. Place half mixture in tin. Rub remaining butter into brown sugar, cinnamon and remaining flour. Stir in nuts. Sprinkle half of nut mixture over cake mix I. McHolm in tin. Cover with remaining cake mix then Askham Community Centre top with remaining nut mixture. Saturday 3rd September 2016 Bake at 180C/350F/Gas 4 for 35-40 mins. The Hall will be open for EXHIBITORS from 8 am until 10.15 and judging will start at 10.30. Cool in tin. Cut into bars. Open to the PUBLIC from 2 pm - 4.00 pm Display 6 slices for competition Prize giving: 3.30 pm followed by auction of donated produce Afternoon Tea We are grateful to the following for their generosity in Young People (Section H) sponsoring the show in 2015: Askham Hall . 12 - 16 years Abbott Lodge Stuart Broadhurst Ceramics Dalefoot Composts Children under the age of 16 are invited to enter any of the adult sections free of charge. There will be a special prize Larch Cottage Nurseries for entries in this category. Punch Bowl Inn Ravenglass and Eskdale Railway Relphs 8 - 11 years Ullswater Steamers and to: 1.
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Eb4sl60 De Backofen Rezeptbuch 2 1
EB4SL60 DE BACKOFEN REZEPTBUCH 2 www.electrolux.com 1. RATSCHLÄGE UND TIPPS eine Schüssel, die gross genug ist, dass WARNUNG! er aufgehen kann, und bedecken Sie ihn Siehe Sicherheitshinweise. mit einem nassen Geschirrtuch oder Küchenfolie. Schieben Sie den Gitterrost Die Temperaturen und in die erste Einschubebene ein und stellen Backzeiten in den Tabellen Sie die Form darauf. Schliessen Sie die sind nur Richtwerte. Sie Tür und stellen Sie die folgende Funktion richten sich nach den ein. Teig gehen lassen. Stellen Sie die Rezepten, der Beschaffenheit benötigte Zeit ein. und der Menge der verwendeten Zutaten. 1.2 Backen 1.1 Anmerkungen zu • Ihr Backofen backt oder brät unter besonderen Ofenfunktionen Umständen anders als Ihr früheres Gerät. Passen Sie Ihre normalen Einstellungen (Temperatur, Garzeiten) Warmhalten und die Einschubebenen an die Werte in den Tabellen an. Verwenden Sie diese Funktion, um • Der Hersteller empfiehlt, bei der ersten Speisen warm zu halten. Zubereitung die niedrigere Temperatur Die Temperatur wird automatisch auf 80 einzustellen. °C gehalten. • Wenn Sie die Einstellungen für ein bestimmtes Rezept nicht finden Teller wärmen können, suchen Sie nach einem ähnlichen Rezept. Zum Vorwärmen von Tellern und • Sie können die Backzeit um 10 – 15 Schüsseln. Minuten verlängern, wenn Kuchen auf mehreren Ebenen gebacken werden. Verteilen Sie die Teller und Schüsseln • Kuchen und kleine Backwaren mit gleichmässig auf dem Gitterrost. verschiedenen Höhen bräunen Schichten Sie das Geschirr nach halber zunächst nicht immer gleichmässig. Anwärmzeit um (unten und oben Ändern Sie in solchen Fällen nicht die vertauschen). Temperatureinstellung. Im Verlauf des Die Temperatur wird automatisch auf 70 Backens gleichen sich die °C gehalten. Unterschiede wieder aus.
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Johnny Prices Include Writing
• • • CU PCAK E S • • • • • • TREATS • • • classic cupcake flavors PEACH COBBLER cookies | $2.75 chocolate vanilla cake, cinnamon peach puree, chocolate chip vanilla brown sugar streusel, homemade oatmeal raisin carrot whipped cream, sliced peach peanut butter ginger molasses red velvet SALTED CARAMEL BUTTERSCOTCH seasonal sugar ($3.25) banana vanilla cake, butterscotch caramel pudding, cupcake frostings salted vanilla buttercream, bars | $2.75 caramel drizzle brownies classic vanilla seven layer classic chocolate CRÈME BRÛLÉE pies | $5.00 MINI | $28.00 WHOLE new york cream cheese vanilla cake, classic crème brûlée brown butter custard, caramelized sugar, apple 228 bleecker street french buttercream glazed berries cherry T 212.414.2253 french chocolate silk ($5.50 MINI ) E [email protected] vegan FLOURLESS MOLTEN CHOCOLATE pecan chocolate cake flourless chocolate cake, pumpkin vanilla cake dulce de leche ganache filling, - advanced order required - chocolate frosting french vanilla buttercream, cheesecake | $5.00 MINI | $28.00 WHOLE hours vanilla frosting chocolate drizzle classic MON 12:00pm - 10:00pm PEANUT BUTTER NUTELLA chocolate chocolate chip TUE - THURS 8:00am - 10:00pm cupcake toppings | 35¢-50¢ peanut butter cake, nutella filling, pumpkin caramel FRI + SAT 8:00am - 12:00am ® chocolate chips, m&m’s , nutella buttercream frosting, cherry SUN 9:00am - 10:00pm reese’s pieces®, cookie chunks, dusting of cocoa - advanced order required - brownie chunks, gummy bears SAMOA other goodies vanilla cake, caramel filling, krispie
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