Bites from other Blogs

Bites from other Blogs

  • A slice of Cappuccino Marble Cheesecake with Fudge Sauce is probably not the first thing that comes to mind when you think about eating a little bit lighter, but Taming of the Spoon was able to lighten this decadent cheesecake a little bit by using reduced fat cream cheese. The cheesecake doesn’t feel any less rich, but you might find that you feel a little less guilty about indulging in a big piece of this dessert. The cheesecake is flavored with instant espresso powder and cinnamon, and it sits on top of a chocolate wafer cookie crust. It is topped with swirls of homemade fudge sauce, and should be served with more sauce on the side.
  • Sugary and Buttery baked up a batch of Vanilla Bean Polenta Cakes that sound like a lovely springtime dessert, and a great way to use up fresh rhubarb. The gluten free cakes are made with a mixture of almond meal and polenta that gives them a moist, tender crumb. They’re loaded up with rhubarb, which gives them a lovely pink hue and plenty of bright, spring-time flavor. Serve these as-is, or top them with a dollop of whipped cream and some fresh berries to dress them up for any event or occasion.
  • My kitchen is well-stocked with avocados. Most people use them in savory applications and are often surprised to find out that they make good sweets, too. The Little Epicurean‘s Chocolate Avocado Popsicles are just one of many ways that you can turn avocados into a sweet summer treat. The popsicles themselves are made with just three ingredients: avocado, milk and sweetened condensed milk. They’re frozen and dipped into a dark chocolate coating that gives them a beautiful finished look, a little crunch and a little decadence to a relatively healthy indulgence.
  • I make Homemade English Muffins every so often, as they’re one of my favorite breakfast foods. The Sugar Hit whopped up a batch of Honey Whole Wheat English Muffins that offer a homemade, whole grain breakfast option. The muffins are slightly sweet and slightly nutty – perfect for toasting and loading up with butter. Better still, add a drizzle of honey to your butter for a salty-sweet way to top these off.
  • Piloncillo is a type of unrefined Mexica cane sugar that has its own unique flavor. It’s an unusual ingredient in most baking, but it can be fun to work with. Magnolia Days‘s Cinnamon and Piloncillo Cookies are just one example of a recipe that makes good use of this sugar, to bring some wonderful depth of flavor to a relatively simple cookie. Cinnamon accents the sugar wonderfully, making these cookies an addictive treat that pair well with a cup of coffee or tea.

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