- Nami Nami used a bunch of not-quite-right bananas to bake a batch of tasty Banana Muffins with Pecans. Her post is a great reminder that, while it is always good to use great-tasting fruits in baked goods and desserts, baking is a great way to improve the flavor and texture of less than perfect fruits by enhancing them with other ingredients. The recipe itself is a lovely looking recipe for some basic banana muffins that could easily become everyday breakfast favorites.
- Oatmeal, coconut, sweetened condensed milk and lemon all come together in Eat My Cake Now‘s easy to make version of Lemon Squares. The lemon squares have a creamy, sweet-tart center thanks to the sweetened condensed milk and lemon, and a flavorful crust that is both crisp and chewy. It’s easy to make because the bottom crust and the top crust are made from the same mixture, so you can put this dessert together in only a few minutes before popping it into the oven.
- In spite of the name, the Pistachio Coffee Ring baked by One Pefect Bite doesn’t include any coffee. It’s actually a sweet yeast bread, made rich with the addition of butter and milk, that is quite like a coffee cake. It has a spiral of pistachio nuts in the center that add crunch and color. It looks quite impressive and is not too difficult to make – and definitely worth experimenting with yeast for pistachio fans out there.
- Coconut Coffee Cupcakes with Peanut Butter Frosting from 6 Bittersweets, by contrast, do include coffee. Coffee and coconut add relatively subtle flavors to the cupcake base and really serve the purpose of highlighting the Peanut Butter Swiss Buttercream that tops these off, making the frosting seem even richer by comparison. The frosting is a good stand-alone recipe, too, and would make a nice topping for chocolate, vanilla or banana cupcakes.
- One of the most indulgent Thanksgiving side dishes you can have is candied yams, or candied sweet potatoes. Rich with butter and sugar, and topped with marshmallows, it’s a dish decadent enough to be dessert. Bake And Destroy has some Vegan Sweet Potato Cupcakes that seem to turn this classic into dessert! The sweet potato cupcakes use canned sweet potato puree and lots of warm spices. They are topped with candied walnuts and marshmallows, which are bruleed before serving. You can find vegan marshmallows at some natural food stores, but you can also rely on regular marshmallows if you’re not vegan and want to give the recipe a try.
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Mary
November 18, 2009Thanks so much for including me here. I love the information on the high heat cooking of turkey that appears just below this entry.
Nutmeg Nanny
November 18, 2009All of these look delicious!
CakeSpy
November 18, 2009I’m intrigued by the coconut coffee cupcakes. Unexpected combo, but sounds very interesting. And of course Bake+Destroy is ALWAYS a delight.