Brick Toast/Honey Toast Tutorial
For those unfamiliar with Brick Toast, it’s often served in boba tea cafes. It’s usually a thick slice of toast that is slathered with either a sugar butter mixture, condensed milk or honey. It’s then toasted in the toaster oven before being served. It’s sweet, crunchy and perfect with tea or coffee. You can view my recipe for the original ones here.
When I was at Cafe LaTTea, we had a chocolate version, but I much prefer something with more fruit. So I topped mine with mangoes, strawberries and matcha green tea ice cream. I also drizzled it with some condensed milk. This was so good!
009. Bolas de Berlim / Portuguese Berliners
A bola de Berlim is a Portuguese pastry similar to the German berliner but instead of being filled with a cream made of red fruits, it is filled with creme de pasteleiro, a typical cream made with eggs, lemon, vanilla and butter. The pastry is sprinkled with white granulated sugar.
A few years ago, it was common to see people selling bolas de Berlim in Portuguese beaches throughout the country, especially in the South and Center of Portugal. Although such activity has been banned, people still buy bolas de Berlim at any coffe shop and take them to the beach. Mind you, eating a bola de Berlim white at the beach is considered a ritual!
Garlic Parmesan Pull-Apart Bread
1 can of refrigerated Grands biscuits (not the flaky layers)
1/2 stick of butter
3 cloves of garlic, minced
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning
Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
Once the butter is melted, add the biscuit mixture to the pan, sprinkling with any cheese and garlic that gets let behind in the bowl.
Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
This is just fucking genius.
i have a mighty need
if only i knew the name of the ingredients in spanish
Enjoying sherbet when suddenly….