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Donut judge. I frequently think to myself, D.I.E.T. (Did I eat that?) This is especially true when it comes to doughnuts. I don’t know about you but I can’t resist these deep-fried, doughy treats especially if they are glazed and filled with chocolate, fruit, or custard. #thestruggleisreal…
Molly’s Cupcakes // Photo: @chelsias
Cupcakes have been all the rage the past few years. With shows like Cupcake Wars and DC Cupcakes, you can see why the obsession for this sweet treat exists. I personally don’t have a big sweet tooth but I find myself drawn in by the call of cupcakes, too….
We’re excited to share our very first blogger collaboration! From time to time, Fab Food Chicago will be highlighting a blogger or Instagrammer we love. We want to support people in the community who are just as obsessed as we are, about food and the art of food.
Meet blogger, Caitlin Lee aka Public Lives, Secret Recipes. …
I came across this brownie recipe while I was leafing through the pages of a celebrity tabloid magazine and was intrigued by the title. My curiosity got the best of me and ended up making it at home. I fell in love with the rich, dense, fudge-like texture brownies. I put own spin on it and in my opinion, tastes even better. I kept the name and it is by far my favorite brownie recipe of all time. Hope you enjoy!
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Meet Fab Food Chicago’s Fab Chef and Writer, Sherrie Tan. Sherrie is the executive pastry chef at Sweet Mandy B’s and avid Instagrammer. She was born and raised in the Philippines. At the age of 19, she moved to New York to pursue her dreams and attend The Culinary Institute of America. Upon graduation, Sherrie relocated to Chicago and started her career at Tru. Her hard work and perseverance has led her to an impressive path, which includes working at Charlie Trotter’s, Peninsula, and Sweet Mandy B’s.
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