Bites from other Blogs

  • The only problem with recipes like pavlovas and meringues is that they use up a lot of egg whites and leave you with leftover egg yolks. You can store the yolks, but it’s so much nice to have a recipes like Christie’s Corner‘s Frozen Lemon Pavlova that uses both the yolks and whites in the finished dessert. In this case, the dessert consists of light meringues layered with lots of lemon curd whipped cream. It’s got lots of lemon flavor and is easier to make than you might think – plus you can prepare it in advance and keep it in the freezer for a week or so until you’re ready to serve.
  • Tender pecan sandies will always be a favorite cookie of some pecan fans, and Buttercream Barbie decided to make a homemade version of Keebler’s Pecan Sandies to quell a recent craving. The homemade cookies are buttery, nutty and crumbly, and fortunately come in a big batch so you can munch on them to your heart’s content and still have some leftover to share with other pecan sandies fans.
  • Fresh fruit doesn’t always make it in to cupcakes the same way that it makes its way into muffins, but that doesn’t always have to be the case. The Gluten-Free Blackberry Cupcakes from Canelle et Vanille use freshly pureed blackberries to infuse a lot of sweet berry flavor into these cupcakes. They’re also wheat free, using a mixture of millet flour and potato starch where you might otherwise use all purpose for a cupcake that is very tender as well as flavorful.
  • Red, white and blue bomb pops were always one of my ice cream truck favorites and I love how Confessions of a Cookbook Queen transformed them into Bomb Pop Cupcakes. These cupcakes have a hint of citrus in the base and are topped off with bright layers of red, white and blue frosting in flavors that mimic those of the original pops: lemon-lime, raspberry and cherry. This particular recipe starts off with a cake mix for the base of the cupcakes, but it would be easy to keep the bomb pop frosting and start out with a homemade cupcake base if you prefer.
  • Apple fritters are deep fried by definition, but Pease Pudding gave the classic a healthy twist by making Not-Deep-Fried Apple Fritters. These fritters start out with apples in a yeasted batter that is similar to the regular fritter batter. Instead of being dunked in a deep fryer, the fritter batter is poured out onto skillet that has been lightly greased with oil or cooking spray and pan-fried to crispness. You still get all the flavor of the original fritter, in an easier to make, easier to eat (health-wise, anyway) form. Note: This post seems to have disappeared from Pease Pudding. I’ll leave this link up in case the original post returns!

3 comments

  1. The “Not Deep Fried Apple Fritter” sounds wonderful, but the link does not work. I searched the site and can’t find it. If you have it, could you post it? Thanks!

  2. Thanks for linking to my post ‘Apple Fritters’, on seeing inbound traffic from your site I discovered the link error on my blog and have now rectified the post!

  3. Thanks so much for the shout out. Your description of the dessert is spot on. Can’t have those yolks go to waste.

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