No sense in beating around the bush today. There are too many recipes and neither enough time nor oven space to try them all!
- First up are the Whole Wheat Sweet Potato Muffins from Wednesday Chef. They look and sound delicious, but even better is the fact that they are pretty healthy. They are whole grain, have sweet potatoes and dates mixed in and are low in both sugar and fat. Perfect for a fall breakfast!
- Two Fat Als hits to comfort food nail on the head with some Homemade Drinking Chocolate. The craze for this delicious drink peaked a while back, but now that it has (thankfully) moved out of the overhyped stage of popularity, we can all start enjoying it again. Their version is plain, but you can always try adding some spices or liquor for a little variation on the treat.
- What do you get when you cross a snickerdoodle with rugelach? Snickerdoodle Croissant Cookies, of course! The Canadian Baker‘s batch uses a cream cheese dough that is typical of rugelach and rolls it around a mixture of cinnamon, sugar and pecans. Simple, but elegant – and a great cookie for serving to visiting friends/family with coffee or tea.
- If you want even more cream cheese action, try Quinn’s Cream Cheese Muffins at Bake or Break. The muffinshave cream cheese in the batter and are even filled with a dollop of cream cheese. They are topped off with a sugary pecan crumble mixture that makes the whole thing very reminiscent of old fashioned cream cheese danishes that I used to eat on special occasion brunches as a kid.
- The best thing about the White Chocolate Orange Cookies at Have Cake Will Travelis – aside from the flavor combination, of course – that the recipe makes a very small batch. Unlike just about every other holiday cookie recipe (they seem to produce 4 dozen on average), this recipe will give you 12 regular cookies or 6 large ones – perfect for indulging youself if you don’t have to feed a crowd. The recipe is vegan and does call for egg replacer, however. If you aren’t vegan and don’t normally keep this on hand you could try using an equal amount of cornstarch in its place.
- It’s always nice to have a few variations on a classic apple pie up your sleeve to work with when you’re looking for something a little different. Cookie Baker Lynn has a recipe for Apple and Quince Pie. Quince is a fruit that is similar in taste to pears and apples when it is cooked. It is often used in preserves and in baking because it is so tart that it is very uncommon to try and eat them raw. Quince pairs excellently with many fruits, complementing and enhancing their flavor.
And if you’re all recipe’d out this week, take a look at Nika’s Culinaria’s Food Photo 101 series for some awesome tips on how to improve your food photography.