Another week, another handful of amazing recipes from other bloggers. Have you noticed that even bloggers who don’t regularly bake tend to use their oven a bit more in the fall and winter? There’s sure to be many more inspiring recipes as the weather cools down even more this season.
- An all-purposeÂ cornbread recipe is always good to have on file as the weather gets colder and soups and other cornbread-friendly foods find their way on to the table. But variety is good, too, and the Feta and Chive Cornbread from A Year in Bread looks like it has just enough extra flavor in it. The recipe is helpfully given by both volume and weight, in standard and metric.
- I’m not personally a big nut fan, but I was sold by the photos and description of Vanilla Cashew Sorbet on Jumbo Empanadas. The sorbet is vegan and nondairy, made with cashews, maple syrup and vanilla beans. It looks as creamy as “real” ice cream and Brilynn says that it “tastes so amazing youâ€™ll forget itâ€™s not full of animal product goodness.”
- A Self-proclaimed Foodaholic made up a good-looking batch of Citrus Poppyseed Cupcakes, a variation on a plain vanilla cupcake that uses orange and lemon juice, orange and lemon zest and a few blue poppyseeds. The cupcakes look like they have a light, fluffy texture and would be a nice change from plain chocolate and vanilla.
- All summer, YumSugar has been putting together variations on the ice cream sandwich. They just posted their Ice Cream Sandwich Roundup, featuring 14 amazing sandwich ideas. Coconut Macaroons with Creme Brulee Ice Cream and Dulce De Leche Ice Cream with Chocolate Covered Graham Crackers particularly appeal to me.
- I know a lot of people who adore banana cream pie, but the pudding-and-whipped cream combination can be a little over-the-top at times. The Banoffee Tarts made by Applemint keep the creamy and banana parts of a banana cream pie and make it a little more interesting by adding toffee, for a deeper flavor, into the mix. Additionally, the tarts are small and look very elegant, a nice twist on comfort food.
- Finally, Happy Home Baking baked up a beautiful loaf of Pumpkin Bread that would be an outstanding addition to any holiday meal. The bread is slightly sweet, with a light and fluffy texture, and is topped with pumpkin seeds to make it more visually interesting than a plain loaf. I have to admit that the pumpkin seeds on a round, golden loaf make it look a tiny bit like a giant hamburger bun, but the overall effect is absolutely charming and wouldn’t stop me from taking a slice or two.