Bites from other Blogs

  • From time to time, I’ve spotted miniature bananas in the supermarket. These minis are about 1/4 the size of a regular banana, making them almost too cute to eat. So what do you do with these? You could try making Cook Almost Anything‘s Senorita Banana Fritters. These teeny bananas are coated with breadcrumbs and coconut, then deep fried until crispy, tender and sweet. Since you only get a few bites per banana,make sure to pick up a whole bunch before you start!
  • Cook eat Love‘s Cheesy Potato Pie is a rustic looking pie that is packed with more flavors than you’d think just from looking at the crust! It has, of course, plenty of potatoes, but it also includes sliced apples for sweetness, thinly sliced ham, lots of cheddar cheese and just a bit of thyme. The result could be served as a main dish with a big salad at dinner, or it could be sliced up into smaller portions to serve as an appetizer or snack.
  • Taking a bit of Nutella Fudge Crumble is a bit like eating an oatmeal cookie slathered with generous amounts of Nutella, or at least that is how Eat My Cake Now describes it. The recipe starts with an oatmeal crumble mixture that is spread on the bottom of a baking pan, then is topped with a generous amount of the creamy hazelnut spread, followed by more of the oatmeal crumble mixture. It is then baked until crunchy and you just have to wait for it to cool before digging in. Also, I love the picture of the measuring spoon full of Nutella – it definitely puts me in the mood for some myself!
  • YumSugar posted a neat twist on Samoas Girl Scout Cookies that turns the cookies into a tart. Samoas Tarts start off with a shortbread-like coconut crust baked in regular muffin cups. These tart shells are filled with melted chocolate and topped off with a scoop of coconut ice cream and a drizzle of dulce de leche. They’re not quite like making the real thing, but definitely an indulgent treat that captures the flavors of the popular cookies.
  • You can find even more coconut in the Pineapple and Toasted Coconut Cake from Junglefrog Cooking. This bundt cake comes from the book Cake Keeper Cakes. The cake is loaded with toasted coconut and chunks of pineapple. The cake will be quite moist from all the butter and sour cream in it, so make sure to pat the pineapple dry or drain it very well before mixing it in, so you don’t risk making the cake mushy around the pineapple pieces from having too much moisture. The cake has a good, tropical flavor to it thanks to a drizzle of lime glaze before serving.

2 comments

  1. I just wanted to let you know that I made your Banana PB Oatmeal Muffins and they were wonderful! Thanks for the recipe!

  2. i very much love all your writing taste, very helpful,
    don’t give up and keep creating in all honesty , because it simply just very well worth to look through it.
    excited to looked over a whole lot more of your own article content, kind regards :)

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