Pour 2 teaspoons of crumbled Breton pucks into the bottom of the glasses. Then pour 1 or 2 tablespoons of salted butter caramel, then a little bit of mascarpone mousse. Start again by pouring Breton palets, salted butter caramel and mascarpone mousse.
Finish by adding a few crumbs of Breton pucks to the top of the verrine.
Lemons and Salt: Grandma’s Age-Old Tip
Vegetarian Croque-Monsieur with Mushrooms and Goat Cheese
Easiest peanut butter fudge!
Made this for Sunday football and it was a major hit! No leftovers!
Squeeze 1 lemon with 1 teaspoon of olive oil. You will remember me for the rest of your life.
My Granddaughter Kicked Me Out of the Apartment I Gifted Her — So I Gave Her a Reality Check
REMOVE THE DIRT FROM YOUR MOP WITH THIS CLEANING TRICK: IT WILL LOOK LIKE YOU JUST BOUGHT IT
Ham and Cheese Sticks
HUGE BACON CHEESEBURGER BURRITO WITH BACON TORTE AND CREAM CHEESE SAUCE