Bites from other Blogs

  • Lime, White Chocolate and Macadamia nuts are a great combination of flavors and textures whenever they come together and Sugar Plum‘s Lime White Chocolate Macadamia Bars are no exception. These bars have a shortbread base, a filling flavored with fresh lime juice and lime zest and are topped with sweet white chocolate chips and crunchy macadamia nuts. As a variation for those who love macadamia nuts, it might be nice to add some finely chopped mac nuts to the crust to get a little more crunch in the shortbread and double up on that macadamia flavor.
  • The Busty Baker decided to enter her French Toast and Bacon Cupcakes into the cupcake contest at the Ohio State Fair. Bacon in a cupcake might scare some people off, but most fans of the salty pork know that seems to just make everything better – especially when you throw in a sweet element as a contrast! The cupcakes have ground cinnamon and maple extract in them for that french toast flavor, and are full of little bits of chopped bacon. They’re topped with maple buttercream and, of course, a bit more bacon.
  • One way to put the last of those fresh blackberries to use is in Mini Chocolate Cupcakes with Blackberry Buttercream. The Crafty Pengin‘s mini cupcakes pack a lot of chocolate flavor for a small cake, but the frosting is where they really stand out. The buttercream is made with fresh blackberries that are pureed right into it, giving it a fantastic purple color. A Whole fresh berry is tucked under the frosting, right up against the cupcake, and the cupcakes are finished off with another as garnish.
  • I love the look of big, towering stacks of pancakes and when I saw them in children’s books and on cartoons as a kid, it really put me in the mood for them. So, I can relate when Dine and Dish says she gets a kick out of making a really Big Batch of Pancakes from time to time and stacking them up. Now, you need a pretty big crowd to serve these cakes right from that jumbo stack, but it’s definitely fun if you have several people to help you munch through them. Practically speaking, the pancakes can also be frozen after cooking and reheated on an individual basis to make for quick breakfasts on mornings where there is no time to cook.
  • Pumpkin fans will definitely want to try a batch of Back to the Cutting Board‘s Pumpkin Cinnamon Streusal Buns this fall. These spiced buns are a great twist on classic cinnamon buns, and this recipe happens to be lower in fat and use less butter than most. Adding pumpkin puree to the dough keeps these buns soft, moist and tender even when there isn’t much fat in the recipe, and you still get lots of flavor from the bun, the sweet streusel filling and, of course, the drizzle of icing on top.

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