Bites from other Blogs

  • I like ravioli. I love cupcakes. I certainly never expected to see the two things directly linked together in one dish, yet Cupcake Project posted an intriguing recipe for Toasted Ravioli Cupcakes this week. There are about a week of posts describing every bit of the process of making Apple Cinnamon Ravioli, frying them until they’re nice and toasty, then using them to top of an equally-tasty apple cinnamon cupcake with cinnamon frosting.
  • More apple treats were shared at Anne’s Food. Her Apple Shortbread Cakelets are much simpler to put together than the aforementioned ravioli cupcakes, but deliver a great fall flavor. A simple shortbread dough is pressed into mini muffin cups. A quick thumbprint on top of the dough creates a pocket for a dollop of applesauce, added just before baking to give these the look of tiny little pies.
  • Muffins are such a great foil for serving pumpkin and other squash. Pumpkin tends to lend not only a great flavor, but helps muffins to be moist and hearty enough to stand up to a slathering of butter or cream cheese. Or even, as in the case of the Orange Frosted Pumpkin Muffins at Erin Cooks, to a layer of sweet and zesty glaze. Dubbed a frosting, this glaze is light and complements the pumpkin flavor well, making these a sweet treat for a fall breakfast.
  • Fans of the Cheesecake Factory cheesecakes – and you know who you are – will appreciate Taste and Tell‘s Pumpkin Cheesecake with Caramel Sauce. The recipe is an adaptation of the popular seasonal pumpkin cheesecake from the CF chain. It’s a great alternative to pumpkin pie as a fall dessert, and the pumpkin actually helps to keep the consistency of the cheesecake stable during baking, which means that it’s also a good choice for anyone who has difficulty with cheesecake cracking, etc. during baking.
  • I can’t quite say that the Strawberry Lime and Coconut Cups at Swirl and Scramble are given as a “real” recipe, with amounts and proportions. It’s more of a serving suggestion for fruit, toasted coconut, marshmallows and coconut ice cream. And it looks amazing: easy to make, beautiful and using some of my favorite flavors. This is a great way to use up some of those end-of-summer strawberries!

3 comments

  1. Hi, this is dondon of mustlovefood.com a social network of foodies like you meet and chat.

    Would you be interested if we do a link exchange? Please shoot me an email (linkbuilder@twobudz.com)

    Thanks a lot and hope to hear from you.

  2. So exciting to see my cupcakes here! Thanks! Great round up of recipes, as always!

  3. Thank you very much for linking to my pumpkin frosted muffins! I’m so glad you enjoyed the post. Pumpkin season is only topped in my book by … hmm … I can’t think of anything I like more. Thanks again and I hope you have a lovely weekend.

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