These things eat like a meal. Just one coconut drop and a small glass of milk will make me skip lunch…not for too long, though.
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Whenever I bought Irish soda bread, it didn’t last long at all. I just kept nibbling at it. And then it was gone. It had sugar sprinkled on the top. Oh god, it was soooo good!
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Do you buy from the bakery?
It looks good, grocery stores sell the mix to make it, have you ever made it yourself?
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I’ve never made it, but I’d certainly take a crack at it. I used to buy it from an Irish bakery. That shop used to get packed sometimes.
Supermarkets are convenient, sure. But buying direct and fresh from the bakery is something special–the same freshness, probably, but the skill is different, I think.
I’ve never found myself excited to go to the supermarket bakery.
However, baking at home is a whole different slice of bread.
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Silicone sheets vs parchment paper. Which is better?
As Stella Parks notes in her piece on the troubles of baking cookies on silicone, it doesn’t absorb moisture or fat like parchment does, leaving cookies a tad greasy—and also sweaty, if cooled on their trays. Also, they are a bit too nonstick, causing cookies to spread too much in the oven, which leads to the wrong texture, overcooked edges, and/or not enough rise. The thickness of these mats can help conduct heat more gently, but they insulate the cookies too much from the direct heat from the tray below, which could also be why they don’t set fast enough and spread too much.
It seems that keeping both in your kitchen is wiser.
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If you’re not gonna bake, you may as well have coffee cake!! Yum
That apple pie does look good though. All it needs is a scoop of ice cream next to it.
Cold ice cream and hot apple pie. What more could you want?
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Nothing, That’s the only way I eat apple pie and most pies, Hot with Cold Ice cream 
And I do love some coffee cake, another good one.
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And this time, I think any crazy flavor of ice cream would be too much. No peanut butter cup, no mint chip, no rocky road. All you need is a simple flavor: vanilla!
After a dessert like this, you can call me Biggie Smalls, 'cause I’m ready to die!
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I have tried flavor ice cream with my pies, Like butter pecan and strawberry ice cream my favorites, it does throw the flavor off, I agree vanilla ice cream works best.
EDIT: If you wanna taste more of the pie filling and less of the flavor ice cream, Vanilla Ice cream works best
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When we are still young, eat whatever we can. Getting older, food restriction will be coming ahead.
Most of time, I compete with goat, eating “grass” 
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How Millions of Cakes Are Made in a Factory - Automatic Cakes
Ever wondered how cakes are made on a massive scale?
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Damn. What are you gonna drink with all that cake?
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A “tea pet”?
This is my first time hearing of a tea tray.
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Your food may soon come with warnings.
The Food and Drug Administration plans to propose labeling this fall for the front of food and drink packages to help Americans make healthier choices to address exploding obesity rates, years after other countries took similar action.
What warning labels could look like on your favorite foods
The labels are supposed to flag products containing high levels of sodium, saturated fat or added sugars - common features of ultra-processed foods that make up more than half of the calories Americans consume each day.
But the labeling options under consideration by the FDA are not clear enough to protect Americans’ health, some nutrition experts and lawmakers say, including Sen. Bernie Sanders (I-Vt.), chairman of the Senate health committee who has proposed a stricter system.
“Other countries understand that childhood obesity is a major health crisis,” Sanders said. “We’ve got to do the same.”
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Actually, I’ve seen this in vending machines.
It’s similar to fast-food chains putting the calorie count on their menus.
@SmallPaul Do you think people pay attention to such labels? Do people think twice about junk food after seeing these?
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You know what? I wonder if a factory cake can compete with a small bakery, in terms of flavor and quality.
I think it could. How could there be a difference if a cake is made by hand or by machine when the ingredients are the same?
The difference begins when companies start scaling up; they start looking for ways to save money. Also, they start shipping to destinations farther and farther away. Hence, more preservatives.
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I’ve only had lobster (or crab) just a few times in my life. But it was always delicious.
I’m being naive, but it seems like you really don’t need to add much to enjoy either lobster or crab. Just some butter and lemon, no?
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