Bites from other Blogs

  • Bacon-lovers will need to put the Candied Bacon Chocolate Chip Cookies that Gotta Get Baked at the top of their to-do list the next time the craving for chocolate chip cookies strikes. Bacon is candied by being covered in brown sugar and then baked in the oven until the bacon is crisp, which leaves the bacon with a deliciously sweet sugar coating and a crunchy texture. The bacon is chopped up and stirred right into homemade chocolate chip cookie dough (although it would be great on ice cream, too), and baked. As you might imagine, the finished product has a salty-sweet caramel and bacon flavor to it that is something you’re not going to find in your average cookie.
  • Zucchini is starting to become plentiful right about this time of year, which means that it is the perfect time to try some new zucchini recipes. Rosewater and Thyme‘s Chocolate, Zucchini and Coffee Cake is a moist, chocolate chip-studded cake that packs in two cups of shredded zucchini, though you would never know it to look at the chocolatey cake. The cake is baked in a bundt pan and doesn’t need anything more than a sprinkle of confectioners’ sugar to finish it off before serving. This cake comes with both regular and vegan versions of the recipe, and also includes whole wheat pastry flour for a dose of whole grain goodness with every slice.
  • Chantilly Aux Framboises is a classic French recipe that Sprinkles Bakes made in honor of the anniversary of Julia Child’s 100th birthday. The rich-yet-airy cream dessert requires very few ingredients and is an elegant way to transform a basket of raspberries into dessert. The chantilly uses egg yolks that are beaten until light and mousse-like to give the dish a smooth, silky mouthfeel. It is a very classic recipe and does call for using uncooked eggs, however, so you should look for pasteurized eggs at your local grocery store or even consider flash pasteurizing your own eggs if you are worried about that when giving this recipe a try. It is perfect for summer and can be made with other fruits, as well as raspberries.
  • Sally’s Baking Addiction turned to a batch of White Chocolate Snickerdoodle Blondies this week. Snickerdoodles are sugar cookies with a cinnamon-sugar coating that gives them a lot of flavor and a crispy exterior, and these bars definitely capture that classic flavor in a new format. The bars include a cinnamon-sugar swirl that ensures you get a lot of cinnamon in every bite, while still keeping that buttery sugar cookie flavor. Chunks of white chocolate push these blondies over the top and make them a great way to satisfy a sweet tooth.
  • Cakey brownies are not the first choice of brownie for many people, who prefer a fudgier treat. Cakey brownies can actually give you more options than the fudgy variety because you can include more add-ins to the mix and you can treat them like cake, giving them all kinds of delicious toppings. Foodie with Family‘s Brownie Cake with Peanut Butter Nutella Frosting starts with a layer of just this type of brownie, and since they deliver a lot of chocolate flavor without being too heavy, there is plenty of room on top of those brownies for a very decadent frosting. This frosting uses a combination of peanut butter and nutella, for a nutty chocolate frosting that is addictive before it even hits the cake. It is a great pairing for a chocolate brownie cake, but the frosting alone could be used on other cakes and cupcakes, as well.

2 comments

  1. To do list officially out of control – thanks for adding to the list! (tee hee!)

  2. Thanks for featuring my Snickerdoodle Blondies! All of these recipes sound and look incredible. :)

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