Onion Rings.

Onions.

Something most children have nightmares about.

I was a tantrum thrower (as a child), and anything with even the smallest trace of onion sent me into a hissy fit.

Examples?

McDonald’s PLAIN cheeseburger gone awry = screaming/getting a new one/ starving.

(I deserved to go hungry)

Red sauce with onions? The onions always ended up in a pile on the side of my plate.

Onion rings? I ate the breading and left the onions in a slimy pile once again. (This was later in life when I actually let something so close to an onion cross my lips).

Pizza…wouldn’t touch it if it had onions (let alone anything other than cheese).

You get the picture…

I was that kid.

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These are the single greatest thing in the whole world.

Just ask Mikey.

He couldn’t stop eating them…and that’s saying something considering he doesn’t consume sugar on even a weekly basis.

(I need it every day).

Pretty much all red velvet recipes are about the same.

I will forever use this recipe for all things red velvet.

And the brown sugar cream cheese frosting, although a mouthful, is the best frosting I have ever made.

There are just a few simple ingredients that go into making this cake.

The few secret ingredients?

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Bread vs. Cake.

It is a dilemma I am having with this delicious loaf I present to you today.

It is fantastically sweet with a crunchy glaze brushed over the top.

So I think calling it “bread” gives the wrong impression.

It is more like cake really…

It’s coffee cakes distant half cousin I have decided.

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What a deliciously sticky mess I have made!

Well worth the mess.

So if you follow my life, you know that I prefer to bake, even though Mikey does not have a sweet tooth in his perfectly orthidontal-ed mouth. (I think I made a word up there).

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