Bites from other Blogs

  • Charlotte Russe isn’t as trendy as it once was, but it is still as beautiful as it ever was. The dessert starts with a mold lined with ladyfingers and/or sponge cake, which is then filled with layers of custard, whipped cream, fruit and sometimes gelatin. Foodie Bride‘s version, an Not Derby Pie used buckwheat flour as the base for some Nibbly Buckwheat Butter Cookie. The recipe still has all purpose flour to help hold the cookies together, but the buckwheat gives them a crumbly, sandy texture that is perfect for a melt-in-your-mouth effect.
  • Everybody Likes Sandwiches doesn’t have a photo to go with her recipe for Smart Cookies, unfortunately, but the list of ingredients in the cookies sells the recipe all on its own. They have rolled oats, oat bran, raisins, coconut, chocolate chips, walnuts, sesame seeds and flax seeds, in addition to flour, spices and brown sugar.
  • Everyone has surely seen small or individually sized apple pies, but Lloyd and Lauren used an unusual baking technique to produce miniature deep-dish apple pies: the pies were baked in preserve jars! To relipcate this at home, just make pie dough and press it into small glass jars, then fill the jars with an apple, spice and sugar mix. Bake and you’ll have a perfect pie all to yourself.
  • Pecan Pie might be a traditionally fall dessert, but Pecan Pie Cupcakes don’t seem to be tied to one season. Bake or Break made this recipe, skeptical as to whether a cupcake really could come out tasting like pecan pie and was pleasantly surprised to find out that it was possible! And with only five ingredients, this is the kind of dish you could throw together as soon as a craving strikes.
  • A few years ago, several coffee chains including Starbucks introduced some banana-flavored coffee drinks in their summer lineups. They mostly combined banana, espresso, caramel and/or chocolate in very tasty ways (the frozen drinks were particularly good). The combination of these flavors works well elsewhere, too, and Novice Baker used three to create this Banana Cake with Caramel Espresso Frosting. The cake is a great application for older bananas as an alternative to baking another loaf of banana bread.

3 comments

  1. I just wanted to comment that I really enjoy the variety of your blog…especially bites from other blogs…it’s like having someone do the research for me!

  2. hi Nicole, thanks for the mention! :) I made your Nutella cupcakes yesterday, they are the most delicious cupcakes I have ever eaten. (seriously!)

  3. You always points such amazing things out, Nic. Tks!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top