amybee
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:thumbup: :thumbup: :thumbup: This is my absolute FAVORITE micro cake (and the only mirco cake that I will make) LOVE :love: LOVE :love: LOVE it!dannyzmom said:Here's one my hosts all love:
pamperedlinda said::thumbup: :thumbup: :thumbup: This is my absolute FAVORITE micro cake (and the only mirco cake that I will make) LOVE :love: LOVE :love: LOVE it!
And it's gets better when it's about 3 days old.
I just bought some Reeses yesterday with this in mind.
Don't tease me!dannyzmom said:Wanna come to my fundraiser show Tuesday night? That's what I am making!!
Yes, you can use any type of chocolate for your recipe, whether it is milk, dark, or white chocolate. However, for the best flavor combination, we recommend using dark chocolate.
Yes, you can substitute almond butter for peanut butter in your recipe. However, keep in mind that almond butter has a slightly different flavor than peanut butter, so the end result may be slightly different.
We recommend storing your treats in an airtight container in a cool, dry place. They can also be stored in the refrigerator for a longer shelf life.
Yes, you can make a gluten-free version of a chocolate and peanut butter recipe by using gluten-free ingredients such as almond flour or gluten-free oats. Just be sure to check all ingredient labels to ensure they are gluten-free.
Yes, you can use natural peanut butter in your recipe. Just be aware that natural peanut butter may have a different consistency than regular peanut butter, so it may affect the texture of your final product.