Another week, another round of recipe from some of our closest – digitally speaking – friends. Is it just my imagination, or do recipes seem to get richer the closer we get to the end of the year? Not that there’s anything wrong with that…
- You’ll get two recipes in one with Vanilla Garlic‘sÂ Amaretti and Butternut Cupcakes– one for the cookies and one for the cookie/cupcake combo. Three if you count the vanilla buttercream frosting. Some of the cookies are ground up and added to the cupcake batter, giving you a technique for flavoring that could probably be used with other cookies, like grahams and gingersnaps.
- A Veggie Venture ventured off the savory track with a simple recipe for Pumpkin Bars. Pumpkin and spices come together in a small batch of baked goodness that sounds like it would be perfect for seasonal breakfast or snacking – especially since this recipe (unlike some similar ones) is on the light side.
- I made a lime and raspberry bread with my batch of fresh raspberries recently, but Cafe Fernando‘s Raspberry Crumb Cake looks so amazing that I might have to go out and track down some more to try the recipe. You can’t really have too much crumble topping, you know.
- The Ulterior Epicure posted this recipe for Lime Sâ€™more Tartlets a couple of weeks ago and I don’t know how it slipped under the radar until now. Lime curd, dark chocolate, a graham cracker crust and marshmallow meringue, all in one dessert? This sounds like a winner – and, with those flavors, in the running for new favorite dessert!
- A lot of bloggers made cinnamon rolls and sticky buns in the past couple of weeks, but the ones that jumped out at me most were the Swedish Cinnamon Buns that Anne’s Food made. It is made with a light yeast dough, enriched with eggs, butter, cinnamon and sugar, and is topped with pearl sugar for an elegant look and an extra (sweet) crunch.
- Finally, Smitten Kitchen came up with a new take on classic brownies by making Peanut Butter Brownies. The brownies themselves have no cocoa in them (aside from a handful of chocolate chips), but are topped with an intense layer of ganache. They have a rich and dangerously addictive flavor from the salty-sweet peanut butter, yet are still recognizable as brownies. Deb says she can’t be trusted alone with a batch of these, so you might want to wait until company’s coming to trot out the recipe, just to be on the safe side.
AmyOctober 10, 2007
Just like smitten kitchen, I saw that recipe in this month’s Gourmet and made it only a few hours later. They weren’t nearly peanut buttery enough for me, though.
NicoleOctober 10, 2007
Hi Amy. Now I’m wondering if a peanut butter layer between the ganache and the brownies would be a good addition for that recipe. Sounds like I’ll have to experiment a bit when I get around to trying them myself!