Bites from other Blogs

  • I have a slight bias towards tall, layered cakes for birthdays, but Dessert First‘s Jasmine Chocolate Cakes make for a very elegant birthday cake, too. The cakes have a layer of chocolate cake as their base and are topped with a layer of gelatin-stabilized, jasmine tea-infused cream. In between the two primary layers is a thin one of feuilletine, a very thin and crispy cookie-like layer that adds a very subtle crunch to the cake.
  • When you run across someone who still thinks that cupcakes are “kid stuff” you can usually win the over with a cupcake that is made after a boozy cocktail. My margarita cupcakes are always a hit, for instance, and I think that The Baking BeautiesMojito Cupcakes would be, too. These cupcakes are flavored with lime, mint and rum, just like a regular mojito. They’re also gluten free, which means that they are perfect for sharing with friends who may have a gluten intolerance – although i doubt those who eat regular cupcakes would turn them down, either!
  • The Chocolate Cupcakes with Pumpkin Buttercream from Lovestoeat is a little bit of an unusual recipe because you don’t see pumpkin buttercream everyday. The frosting has many of the elements of a traditional buttercream – butter and confectioners’ sugar, for instance – but it also has a good amount of pumpkin puree, as well as some pumpkin spices incorporated into it. The resulting mixture does taste a bit like pumpkin pie and is a great twist on regular frosting if you, like me, are a fan of pumpkins and pumpkin pie.
  • Brownies tend to be rich on their own, but Craving Chronicles made an even richer-than-usual version by adding both peanut butter and nutella to a basic brownie recipe. The Peanut Butter Nutella Brownies have softened peanut butter and nutella mixed into them, giving them a nutty flavor and quite a bit of richness. CC says that it’s a good idea not to mix the two nut butters in too much, because the ribbons of flavor they leave in the brownies are delicious.
  • A fool is a traditional English dessert that is made by folding cooked, pureed fruit into whipped cream, rather like a very light and easy to make type of mousse. The Rhubard Fool from Zoe Bakes includes lots of fresh spring rhubarb that is cooked down with a little bit of sugar and some white wine before being incorporated into the whipped cream. The result is fluffy and not-too-sweet, as there isn’t enough sugar in the rhubarb mixture to completely conceal its natural tang. The pink and white dessert looks lovely when served in a tall wine glass, and is a wonderful way to end a summer meal.

2 comments

  1. Thank you so much for highlighting the mojito cupcakes. :) Now that you’ve mentioned Margarita cupcakes, I have another new thing to try! Sounds delicious! :)

  2. Thanks for the link, Nicole! Those mojito cupcakes have got my attention now :)

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