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Bites from other Blogs

  • When it comes to candy, turtles are usually a combination of pecans, caramel and chocolate. Bake List really improves on the basic recipe with Brown Butter Turtle Bars with Macadamia Nuts. These bars, inspired by a bakery in NYC, include both pecans and macadamia nuts in a rich caramel sauce. The sauce is sandwiched between layers of chocolate and graham cracker cookie. Better than a candy bar? Judging from the photos, it’s probably much, much better!
  • If you’re getting sick of the standard strawberry shortcake, but not sick of fresh strawberries, try making a variation on the classic like Chocolate Strawberry Shortcakes, as Burghilicious did this week. The biscuits are deeply chocolaty, made with lots of cocoa powder to give them a tender texture and a nice depth. The not-too-sweet biscuits make a great contrast with the sweet berries, while the whipped cream-sour cream filling breaks up the intensity of the biscuit nicely with each bite. This biscuit base would work well with many other fruits, too.
  • Fall usually means it’s time for pumpkin spiced baked goods to make an appearance. 6 Bittersweets made some Gluten Free Pumpkin Cupcakes to kick off the season. These cupcakes actually use a readily available mix of gluten free “all purpose flour” that you can find at most natural food stores, which makes them very easy to make even if you’re not used to baking gluten free. The finished cupcakes are moist, tender and a great treat for fall – whether you’re eating gluten free just for the cupcake or in general.
  • Friands are small, moist cakes that usually have a fair amount of ground nuts in them. Technicolor Kitchen‘s version uses coconut, instead of ground hazelnuts or almonds, for a distinctly tropical feel. These Toasted Coconut and Banana Friands feature both very finely ground coconut and slightly coarser shredded coconut, for a double dose of the coconut flavor. A single slice of fresh banana is pressed into the top of each one. These will be a bit more like cake than a coconut macaroon, but the overall feel of them (in terms of how lovely and moist they are) should be similar. They’re easy to make a sure to be a hit with anyone who has a soft spot for coconut desserts.
  • Une Gamine dans la Cuisine used the Homemade Double Delight Peanut Butter Cookies recipe, a variation on the million-dollar Pillsbury Bake-off winning recipe from last year, as a jumping off point for some Nutella Peanut Butter Pillows. These cookies use a combination of peanut butter and Nutella in the filling to give them a chocolate hazelnut contrast to the peanut butter cookie exterior. The black and brown coloring also creates a nice contrast when you bite into each cookie.

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6 Comments
  • Valerina
    September 16, 2009

    Thank you for linking to my recipe. 🙂 It really is an honor as your blog was one of my inspirations for starting my own site.

  • Patricia Scarpin
    September 16, 2009

    Nic, thank you for mentioning the friands – I’m so glad you like them!
    I was intrigued, too, by replacing coconut for the ground nuts, but the result was very interesting!

  • MollyCookie
    September 16, 2009

    I love your compilations. It’s nice to get introduced to other blogs. Thanks for sharing!

  • Cynthia
    November 30, 2009

    Nice post. I thought to let you know that you website wasn’tt getting displayed properly on msie-mobile web browser on my mobile phone.

    Have nice time…sorry for typing mistake

  • fix credit
    January 26, 2010

    The information here is great. I will invite my friends here.

    Thanks

  • rulet sistem
    February 27, 2010

    Sometimes it’s really that simple, isn’t it? I feel a little stupid for not thinking of this myself/earlier, though.

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