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Bites from other Blogs

Posted By Nicole On October 14, 2009 @ 7:07 am In Baking,Foodies and Chefs | 4 Comments

  • Although I frequently make orange juice (and other citrus juices) at home, there are many juices that it simply doesn’t occur to me to make because they’re so easy to buy. Like orange juice, however, homemade can often be better than store bought and doesn’t need to be difficult. Kitchen Simplicity made a batch of Cranberry Juice at home starting with a bag of frozen cranberries. The best thing about this – aside from the fact that it’s not too difficult to do – is that you can really control the juice and add as much or as little sugar as you like to the finished product.
  • Life’s A Feast baked up a batch of Light-as-Air Dark Chocolate Bundtlets that sound like a bit of a paradox. Light and chocolaty? The lightness in these mini bundts refers to the texture, which is made light by adding some zucchini that actually helps to create a soft and moist crumb, and quite a bit of butter, which makes the cake very tender. The chocolate comes from a lot of cocoa powder, giving the cakes a nice deep chocolate flavor and a great dark color.
  • Chiffon pies are light and airy, almost like a mousse contained within a pie shell. Mostly, they’re stabilized with some gelatin to ensure that they hold their texture long enough to be served. How to Eat a Cupcake‘s Pumpkin Chiffon Pie is a much fluffier version of traditional pumpkin pie that has all the same warm pumpkin spices. Topped with a pillowy layer of whipped cream, this pie is a great finish to a hearty holiday meal because it’s not too heavy but still very satisfying.
  • Financiers are small, moist cakes that usually have a high proportion of ground nuts in the batter that give them a dense, yet tender texture. The Strawberry Honey Financiers at Amateur Foodie are extra moist because they use fresh, juicy berries and include a good amount of honey, which holds moisture into the financiers and keeps them fresh tasting even after a few days of storage. The cakes use ground walnuts, but you could experiment with pecans or almonds in these, too.
  • The Bourbon Caramel Apple Pie Cookies from Evil Shenanigans are basically little apple pies, baked in mini muffin pans and made with a cookie dough crust that makes them easy to handle while you eat the bite-sized treats. The apple filling is baked into the cookie dough crust, and once they come out of the oven, the cookies are topped off with a bourbon caramel sauce that adds a decadent sweetness and butteriness to the treats.

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