Bites from other Blogs

  • Pumpkin pie is easy to make as homemade pies go, but there are plenty of pumpkin desserts that are even easier. One of these is Tartelette‘s Pumpkin Semifreddo. A semifreddo is a frozen dessert that is a cross between mousse and ice cream, with a soft, light consistency that belies its richness. It’s also very easy to make and requires no special equipment (unlike ice cream). Tartelette’s includes pumpkin and pumpkin pie spices in the semifreddo base, and she topped hers off with a crisp and spicy sprinkle of gingerbread crumbs. It’s a nice touch, but I suspect that you could get away with gingersnap crumbs if you don’t have time to make the crumbs yourself on short notice for the garnish.
  • Salted caramel is as popular as ever this holiday season, so you might want to stock up on coarse salt so you’re prepared to tackle recipes like the Chocolate Caramel Bars that Deliciously Organic cooked up. Her version of these bars has a shortbread crust for a base and is topped off with a chocolate-enriched caramel layer and a generous sprinkle of salt. Sweet, salty, crunchy, chewy – it covers almost all the bases you could want in a dessert (including gooey if you let them soften up a lot!). A batch of these is sure to be a crowd pleaser at a holiday party.
  • Every pomegranate seed looks like a little jewel in Sugar Plum‘s Pomegranate White Chocolate Macadamia Crumb Cake. This cake features a rich layer of cream cheese infused with white chocolate, pomegranate juice, dried cranberries and orange zest that takes it from just another coffee cake to a very indulgent treat. Pomegranates are not one of the most commonly used ingredients in baked goods, and it’s nice to have a recipe on file where they’re showcased.
  • Sometimes, comfort food desserts just aren’t the same without chocolate, and desserts don’t get much more comforting than the Brown Sugar and Chocolate Baked Pudding with Vanilla Bean Ice Cream made by Fresh New England. It’s like a pudding cake, soft and gooey and rich with chocolate flavor. That flavor is enhanced by the addition of dark brown sugar, which has some deep molasses notes to it. Ice cream is always a nice topper to a dessert served warm, and you can opt for homemade or your favorite brand to finish this off.
  • Butternut squash, with it’s slightly sweet and mild flavor, is just as versatile as pumpkin and can be used in many recipes, including Laura’s Best RecipesButternut Squash Apple Cake with Ginger Streusel. The golden cake is filled with orange zest, apples and raisins, and has a generous amount of sweet-hot crystallized ginger in the topping. You’ll need some butternut squash puree for this recipe, which you can make yourself or find canned in some markets.

4 comments

  1. Any thoughts about spices for pumpkin recipes? Some use the pumpkin spice blend while other use a combo of ginger, nutmeg, cinnamon and some add cloves or allspice.

  2. Cheryl – You can always make your own pumpkin pie spice. http://bakingbites.com/2007/10/make-your-own-apple-and-pumpkin-pie-spice-mixes/ It’s just a way of streamlining the recipe by calling for a blend instead of individual spices.

  3. Thigh Glider is a new machine you can use to tone your butt, thighs and inner thighs.

  4. Some great recipes here. The Brown Sugar and Chocolate Baked Pudding looks really good. That’s an interesting combination, but one that sounds very tempting.

    Will you have a list of some of the best Christmas Cookie recipes? I am always looking for great Christmas cookie and dessert recipes. We like to share our baked goodies at the office and with our neighbors. Thanks!

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