Bites from other Blogs

  • The first lemons on my tree are starting to ripen and Jules Food‘s Lemon Almond Bundt Cake is a great way to use up just a little bit of lemon. The bundt is has a tight, moist crumb and has a combination of almond and lemon flavor in it. The almond flour, or ground almonds, used to make the cake give it a little bit of denseness, like a pound cake, but do not make it too heavy. I suspect that this is a cake that would keep well for a couple of days in the kitchen.
  • A very easy, but extremely festive, recipe for the holiday season is the Salted Gingersnap and Hazelnut Bark at Bitchin’ Camero. I tried some chocolate covered gingersnaps last year that were ok, and this combination of ingredients sounds so much better. Store bought gingersnaps – the crisp kind – are combined with melted chocolate, spread into a thin layer and topped with chopped hazlenuts and sea salt. It’s easy and makes a great gift or holiday snack.
  • My Recession Kitchen made some Pear and Chocolate Scones, using a basic scone dough with a filling of fresh pears and chocolate chips. This is a great idea for incorporating fresh fruit into a scone, especially something juicy like a pear, to get a good texture from the dough without introducing too much extra liquid during baking. The post also has some good tips that make the process of rubbing butter into the flour mixture incredibly easy.
  • Aside from banana bread, one of my favorite things to do with bananas is to make honey-sweetened Crunchy Banana Pops. A great variation on this is Bell’alimento‘s Banana Nutella Pops Dipped in Coconut. For these, bananas are spread with Nutella and rolled in coconut, then they are frozen. The bananas take on an ice cream-like texture when frozen, but the whole pop is more flavorful (and a bit healthier!) than your average ice cream bar. You can use chopped nuts or sprinkles on these pops in place of coconut for a little variety.
  • I thought that I had made rice krispy treats a little more fun by using bright-red Franken Berries cereal to make them for Halloween. Smitten Kitchen made the popular cereal treat a little more gourmet with a batch of Salted Brown Butter Crispy Treats. These marshmallow treats aren’t any more difficult to make than regular treats. The secret is taking a few minutes to make browned buttermelted butter that has been cooked to intensify its flavor – to give the bars a rich, buttery, nutty flavor that both kids and adults can enjoy!

9 comments

  1. Ciao Nicole! Thanks so much for including my Banana Nutella Pops dipped in Coconut in your roundup! The honey sweetened crunchy banana pops sound divine! Will have to try those as well :) Thanks again!

  2. I love Banana Nutella Pops.

  3. Great round up:) I love seeing all these delicious treats!

  4. Thanks for linking my blog! I read yours every day and I was so surprised to see mine mentioned!

  5. Oh my gosh. I think I could spend 2 hours just on this post alone. WOW!! Thanks for all the great links!

    Blessings-
    Amanda

  6. That’s something,That’s what I was thinking.Brilliant idea.

  7. I liked your web site , it’s full with great information. You just got one perennial visitor and a fan of your webiste.

  8. interesting article. I would love to follow you on twitter. By the way, did you guys hear that some chinese hacker had busted twitter yesterday again.

  9. great article. I would love to follow you on twitter. By the way, did you guys learn that some chinese hacker had hacked twitter yesterday again.

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