Bites from other Blogs

  • For many people, cinnamon toast brings back memories of childhood and a semi-indulgent food that their mothers used to make for them on a cold morning to perk them up. The Galley Gourmet baked some Cinnamon Toast Biscotti to capture these flavors in cookie form. The biscotti dough has butter, brown sugar, white sugar and cinnamon in it. A bit of extra cinnamon sugar is sprinkled onto the biscotti while they bake in the oven, so they not only have the flavors of cinnamon toast in the dough, but really have a similar feel to the toast because of that sprinkling of sugar. These biscotti keep well and are a perfect match for a cup of tea.
  • I love baklava, but it is one of those foods that I’ve never thought about modifying too much. I usually stick with a fairly traditional recipe when I make it. Rice and Wheat didn’t shy away from variation and created Coconut Baklava with Ginger Lemongrass Syrup. This Asian-inspired version is filled with almonds, ginger, cardamom and coconut and it is soaked in a honey, lemongrass and ginger syrup. Like a traditional baklava, it is sticky-sweet, but this combination of flavors will definitely win over some people who aren’t necessarily fans of the more traditional recipe and like lighter desserts and more complex flavors.
  • Circle B Kitchen‘s Brown Sugar Pie is a classic pie recipe that is “something like pecan pie without the pecans,” but lighter in texture, more flavorful and even tastier. The filling is simple, and although there is quite a bit of sugar in it, the presence of some butter, milk and eggs helps to mellow it out and keep it from being too sweet. The pie goes especially well with vanilla ice cream or a little bit of lightly sweetened whipped cream.
  • If you’re looking for a pumpkin dessert that isn’t pumpkin pie, look no further than the Pumpkin Pie Cheesecake Squares from Culinary in the Desert. These cheesecake squares are made with a spicy vanilla wafer crust and a filling that is halfway between cheesecake and pumpkin pie. The resulting dessert is rich and creamy, which you would expect from a cheesecake, with a little bit lighter flavor that you might get from a New York-style recipe thanks to the pumpkin and spices. A little slice will go along way, so this is a good choice for serving a crowd!
  • After Thanksgiving, you will probably have at least a little bit of leftover turkey in the fridge. One new idea for leftovers is Cranberry Turkey Enchiladas from Recipe Girl. These enchiladas are filled with a spicy mixture of turkey, cranberry sauce, salsa, cheese and spices. You get some of those Thanksgiving dinner flavors in a whole new way! If you prefer corn tortillas over flour tortillas, you can use those, too, and you can also play around with the heat level of this recipe to go from mild to hot to suit your personal preferences.

One comment

  1. Nicole-
    Thank you for the “bite”! I hope your readers enjoy the Cinnamon Toast Biscotti. they really are very yummy!

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Scroll To Top