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Bites from other Blogs
Posted By Nicole On August 27, 2014 @ 7:13 am In Foodies and Chefs | 4 Comments
- Zucchini season often means that we have more zucchini in our kitchens than we can easily serve as a side. One of the most popular ways to use up a few extra pounds of this summer staple is to turn it into zucchini bread, but a quick bread isn’t the only dessert option for using up extra zucchini. Floating Kitchen made a batch of Zucchini Chip Sour Cream Ice Cream. The ice cream base is made with cream, sugar and shredded zucchini. The zucchini is visible in the finished ice cream, but it doesn’t dramatically change the flavor of this tangy, creamy treat to zucchini. Instead, the ice cream takes on a subtle flavor that balances well wtih the chocolate chips and is a fun, surprising way to serve an extra veggie to dinner guests.
- Peanut butter lovers just might start to drool when they get a look at Magnolia Days‘ Honey Roasted Peanut Butter Pound Cake. This dense, flavorful cake is made with a generous amount of honey roasted peanut butter, a healthy dose of pure honey and plenty of chopped honey roasted peanuts for extra flavor and texture. It is almost savory, with all those peanuts involved, but it is finished with a honey roasted peanut butter frosting that is creamy and has the right balance of sweetness and peanut butter to clearly keep this in the dessert category. The cake would also be good topped with a scoop of ice cream and used as the base of a delicious sundae.
- Tablespoon whipped up some Chocolate Ice Cream “Hot Dogs” and Cake Fries that just might be the perfect picnic dessert for Labor Day weekend. These treats look deceptively like savory hot dogs at first glance, but they’re really desserts in disguise! The “hot dogs” are made with chocolate ice cream and they’re served up in buns sculpted from vanilla pound cake. Toasted strips of additional pound cake make up the “french fries” that finish off the meal. This treat is all about presentation, so don’t forget to put a squiggle of red ketchup- or yellow mustard-colored frosting on top of your treats to finish them off before serving.
- A few weeks ago, I made some Banana Split Brownies, an ode to a classic soda shop sundae. Wild Wild Whisk also put a spin on the idea of a banana split with a batch of Banana Split Cupcakes! The cupcakes are made with two layers of cake batter, chocolate and strawberry. They’re filled with banana cream pudding, which ensures that they are going to stay moist, in addition to being flavorful, and they’re topped off with whipped cream and chopped nuts. There is no ice cream element to these, but the flavors of the sundae are unmistakable – and they’re going to be much easier to transport and serve than a traditional sundae, so you can wrap these up and take them to a picnic or party.
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