Used often in cake batters, a cultured dairy product made by adding a bacterial culture to light cream. Commercial sour cream contains up to 20% fat; light sour cream contains approximately 40% less fat. PrintShareReddit
Bacon has always been a favorite at the breakfast table. But with its salty, smoky, almost sweet flavor, bacon is a natural (albeit an unconventional) fit for the dessert course.
Phoebe Lawless at Magnolia Grill in Durham, North Carolina, has taken everyone’s favorite combination of peanut butter and chocolate and added bacon for an … Continue reading →