- Sometimes it seems like everyone’s grandma has one special recipe that they are known for. Homesick Texan‘s grandma is no exception. Grandma’s Chocolate Pie has a chocolate custard-type base and a meringue topping. It’s rich, comforting and the kind of recipe that you’ll come back to again and again.
- 101 Cookbooks used no white sugar and no white flour when crafting her Maple Huckleberry Coffee Cake. The cake instead uses whole wheat pastry flour that keeps the cake tender while giving it a hearty wheat flavor, maple syrup for sweetness, and a bit of thyme and rosemary. The maple really goes well with the berries and the herbs keep the cake interesting. You could try this with other berries, too, if you don’t have huckleberries available to you.
- Speaking of whole grains, the Apple Pumpkin Cake from Zoe Bakes also uses whole wheat pastry flour in place of all purpose flour. This cake is a perfect fall dessert, with a base made from a moist and tender pumpkin-flavored cake and a topping of sweet, sauteed apples. There is also a streusel topping capping off the cake, which can be served for brunch or dessert – or both on a cool fall day.
- Chocolate and peanut butter fans may want to brace themselves before taking a look at My Sweet and Saucy‘s Reeses Bars. The candy-like bars have a firm base of peanuts and chocolate that sits underneath a rich layer of peanut butter chocolate mousse. The bars are chilled until firm, before being finished with a smear of peanut butter and a sprinkle of sea salt to contrast the richness of the peanut butter and chocolate layers.
- Banoffee Pie is a pie that combines the flavors of banana and toffee, usually drowning fresh banana slices in a gooey-sweet toffee sauce and sandwiching it between pie crust and whipped cream. Apple and Spice really refined this basic recipe by using dulce de leche instead of regular toffee, both for a flavor twist and to save some time in the pie’s construction, and a homemade cinnamon and hazelnut pastry crust in place of regular pie dough.
- I love filled cupcakes, and while cream-filled are probably my favorite, I’m open to trying an filling that works with the cake in question. Recently, Annie’s Eats made Apple Pie Cupcakes that sound like they’d give cream-filled a run for their money. The cupcakes are plain vanilla cakes that are hollowed out after baking and filled with a mixture of sauteed apples, cooked with butter, cinnamon and sugar until sweet and tender. The cupcakes make adorable single-serving pies.
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My Sweet & Saucy
October 1, 2008Thanks for the link!
snooky doodle
October 1, 2008Thanks these are all awesome blogs 🙂
Annie
October 1, 2008Thanks for the shout out! I feel so honored – your blog is one of my absolute favorites 🙂
Zoë François
October 5, 2008Hi. I hope you have a chance to make the Apple Pumpkin cake, it is awesome. Thank you for linking to it!