I'm not kidding when I say that these Banana Caramel Tuiles are seriously addictive

I get a lot of questions from people about baking at high altitudes, but, honestly, it's not something I have expertise in. Last weekend, I finally had my chance to try my hand at it when I was cooking at the Beaver Creek Winter Culinary Weekend in Colorado, at an elevation of 8000 feet. One of the items that I made was a batch of cornbread croutons; because they're twice-baked — first in a sheet pan and then torn into pieces and toasted in a hot oven until crispy — I cranked

Give it a try — I guarantee no one will ever know that there's a whole can of beans stashed inside, because it doesn't taste "bean-y" at all