Classic Croissants, brown sugar-cinnamon
comments (5) February 1st, 2009 in Gallery
Pielove, member
There is a bakery (Medici Bakery on 57th Street) in the Hyde Park neighborhood of Chicago, which uses croissant dough to make the best cinnamon rolls. Inspired by that, I filled a few of the croissants with brown sugar and cinnamon. Left to my own devices, I would have added dried cranberries too, but I was aiming for the 4-year-old audience! These were a big hit-- like cinnamon toast to the nth degree!
posted in: Gallery, Cook the Issue 97, Croissants
|
|
|
|
COOK THE ISSUE - FEBRUARY/MARCH 2009
Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.
Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know. Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from Cooking.com, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.
For the complete contest rules, click here.
Comments (5)
You must be logged in to post comments. Log in.