Or (if you weren't from the East Coast) as I knew them as a kid, Ding Dongs! I used a scalloped scone cutter, because I only had a huge smooth one . . . so these were tall and ridged. Also used this recipe from Beantown Baker. I found my ganache seemed a little more "sticky" than I would have preferred. Next time I'll cut back on the heavy cream. But otherwise SUPER delicious :)
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