I have one question - just how do you bakers keep your waistline in check?
My strategy is to have lots of guests and make them fat!
HAHAHAH mine too!! Its funny that when I make things for me (which is rare) I use any sort of ‘light’ ingredients (without affecting taste if possible) but when I am making something for company i go HIGH fat! haha. That sounds mean of me. Buy hey, I want it to taste as good as possible.
