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To keep and admire or gobble down in one delicious gulp? That is the question.
This recipe is a far cry from your classic fruitcake.
It looks like crispy strips of pancetta but tastes like delicious, spicy cookie dough. Droool.
Hear us out: what appears to be a stomach-churning combination of deep-fried poultry and icecream is in fact a work of food-sculpting art.
Sandwich watermelon-y goodness between layers of cake, dab on a little cream, and you've got yourself an edible sponge and a juice-free chin.
This sweet little syrup has the power to make or break a batch of pancakes, or muffins, or anything else delicious, for that matter.
We dig this recipe from the clever cookies over at Bakers Royale because it finally gives the tangerine – probably the most under-loved fruit of the citrus world – its time to shine.
Somehow this mysterious form of baked good has passed us by over the years, and it's left us with many curious and probing questions.
There can be a lot of pressure to whip up a homemade birthday cake that rivals the masterpieces you see on TV cooking shows, but the fact is, sometimes simple is best.
Heads up, fans of fruit-filled baked goods: we've stumbled across a recipe that might just take the cake (or tartelette, as it were).
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