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brianna gentilella

This is a beautiful and easy to make bread and rolls recipe. The secret is to not over cook the bread, and instead of the traditional white baking yeast, the yeast should be brown. Then there is the cream cheese icing, and the chocolate chips.

When I made this recipe, I followed the recipe exactly, but when I made it again, I used the “brown” yeast. I think it makes the difference and makes for a softer, more flavorful loaf.

It’s interesting that the recipe calls for just about all of the ingredients listed in the recipe, but then also calls for the crust to be made with chocolate chips. I don’t know if that is a good thing, but I’m probably not the only one who has made this recipe and come away with chocolate chips in the crust.

I just made this recipe and it came out incredibly soft and flavorful. The texture is different from the others I have made in that I used brown yeast. I thought that maybe it is because I used the same ingredients in this recipe that the others were, but I dont think that is the case. The difference is in the crust. The others were dense and had a lot of cocoa in them, but this one is so light and has just a touch of cocoa.

The “dry” crust is a really good way to make the chocolate chips. It is especially good topped with cream cheese.

I used the same method for my other recipes, but I went to the trouble of making my own yeast. The only other ingredients I had were the chocolate chips and the cream cheese, but I think that combination is genius. Also, it may be a little bit too much for some people, but I love the texture it gives the chips.

I’m not sure if it’s too much of a good thing, but the chocolate chips are so soft and moist that when I slice them into squares, I actually think there is enough cream cheese in them to make cream cheese ice cream.

And since I know it’s just chocolate and cream cheese, I can’t really be mad about it. The only problem is that I’m not sure if I like it that much. But if I were doing it again, I probably would have put a little less chocolate chips in the mix.

While you can’t really taste the cream cheese, you can definitely taste the chocolate chips. And I’m not suggesting that you should make your own cream cheese ice cream if you’re not a fan of the texture, because I’m just being honest about how much I like this recipe.

This is a recipe from our friend Brianna. She has an awesome website called, an online store featuring some of the best chocolate chip cookies in the world. She also makes a lot of other great recipes, one of which is the cream cheese chocolate chip cookie. I’m not really a huge fan of cream cheese, because I find it too thick and not fluffy enough when I’m making it.


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