When I was in third grade, I entered a bake off hosted by our local library. The day of the competition, my mom helped me gather the ingredients from our fridge and pantry to make the gingersnap cookie recipe I had chosen, at which point we discovered we were out of vanilla extract. My ever resourceful mother pulled a bottle of orange extract from the back of the cupboard and suggested we have a little fun with the recipe. The results were delicious, and the spicy ginger cookies rocked an added layer of intrigue in the form of orange extract’s fresh citrus flavor.
<p><a href=’http://www.thekitchn.com/recipe-creamy-stuffed-french-toast-236049′><strong>READ MORE »</strong></a></p>
Jonathan Wilhoite Blog 