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Bites from other Blogs

Posted By Nicole On December 22, 2010 @ 7:01 am In Baking,Foodies and Chefs | 2 Comments

  • What better way to combine two of the tastiest flavors of the holiday season than to put them in a batch of muffins? Photo a Day baked some Eggnog Cranberry Muffins. The muffins are made with eggnog and fresh cranberries, and they’re topped off with a simple cinnamon streusel topping. The recipe comes together easily and this is the kind of thing that makes a perfect addition to a Christmas morning cup of coffee or a family holiday brunch.
  • Mexican wedding cookies are defined by their tender texture and buttery, nutty flavor. They are great cookies when they’re served plain, but they’re very easy to introduce new flavors to for a little variety in your cookies, too. Mehan’s Kitchen made some Chai Mexican Wedding Cookies by spicing up a classic, almond and pecan-laden version of the basic cookie with a mixture of ginger, cloves and cardamom. The result is a cookie that hints at the flavors of chai tea – and might very well be the perfect match for a cuppa when you’re in need of a midafternoon snack.
  • Luna Cafe really wants you to make Gingerbread Fudge for the holidays. It’s sweet, creamy, spicy and is not only perfect for snacking, but perfect for giving away as a homemade gift. There are two recipes associated with this post that make it easy for anyone to make this fudge. The first is a traditional fudge, made by cooking sugar on the stovetop. The second is a much simpler, but no less tasty, marshmallow cream-based fudge that comes together in just a few minutes. Try one or make both. You can’t go wrong here!
  • Another gingerbread creation is Love and Olive Oil‘s Gingerbread Stout Cupcakes with White Chocolate Buttercream. These cupcakes are flavored with stout beer, molasses, brown sugar and all kinds of spices, so they really pack a flavor punch. They are rich tasting and tender, and surprisingly, don’t contain any dairy or eggs, which makes them a good choice for many people who avoid them. The cupcakes are topped with an airy, buttery white chocolate buttercream that is a great contrast to the cupcakes both in color and as a way to add sweetness to a dark and spicy cake.
  • For a spicy cookie that doesn’t make it all the way to a gingerbread level of spiciness, try the Cinnamon Bark Cookies from Sprinkled With Flour. These gently spiced cookies have a good flavor of chocolate and cinnamon. They have a very elegant look because the thin, buttery cookies are tinted with brown food coloring and rolled into thin cylinders, giving them a look that is very similar to that of whole stick cinnamon bark – hence the name of the cookies. The rolling technique takes a bit of practice, but the finished cookies taste just as good as they look.

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