A little trick to give this recipe a bit more punch! Always use both light and dark brown sugar instead of 1cup of just one. It makes a huge difference! So 1/2c light and 1/2c dark. Also that 1 tspn of vanilla extract has to be of a pure vanilla extract. Yes imitation extracts are cheaper but they also destroy the taste of any dessert. This recipe has been tried a lot and with these few adjustments it is now true.

I want to try and make this dessert for my family and maybe try and make it for my job when i start to work at Le Cordon Bleu: Culinary Arts Program and i want to be able to know how to make certain fodds and desserts for my job so that i can graduate and work in a resturant or a cake and dessert place for a living. Making desserts and being able to give them to people that would love to eat them would be really nice for me to do it and i would like to also be able to sell my desserts in cake shops, pastry places and many other places that will sell my desserts.