This week’s bites are all over the place – no theme here. A couple on the decadent dessert side and a couple on the savory side.Â All, as usual, look very tempting.
- I don’t know how many of you are fans of Starbucks Frappuccinos, but I’m going to assume that you’ve had at least one or two blended coffee drinks that you’ve enjoyed. If so, the Frappuccino Cupcake from So Sinful It’s Sweet is probably going to be right up your alley. It’s a mocha-filled white cupcake, with frappuccino buttercream and whipped-cream on top. Serve chilled, of course.
- Remember the Junior’s Cheesecake Cookbook that I mentioned a couple of weeks ago? Table Bread has been trying his hand at some of the recipes in it, including Junior’s Little Fella Chocolate Swirls. Long name aside, these are simply chocolate and vanilla swirled miniature cheesecakes. There is no crust to fuss with here, just pour the batter into muffin papers and bake for a great party dessert (and one that travels pretty well, too).
- Bananas, peanut butter and marshmallow fluff. These are the key components of a good fluffernutter. Add in some chocolate and a vanilla cake – augmented with said bananas – and you can turn this simple comfort food into a Fluffernutter Cake, like Cookie Baker Lynn did.
- What’s For Lunch Honey whipped up a Chocolate Cranberry Tart that looks very rich, though flavor-wise, it is quite a bit more complex than a glance would suggest. The cranberries add a pleasing tartness that you won’t find with other similarly colored fruits, and they are spiked with fresh and candied ginger. There is milk chocolate mixed into the chocolate cookie crust for added depth, and the glue that holds it all together is a creamy mascarpone filling.
- Souffles aren’t that hard to make once you know how to beat egg whites, but they are a bit intimidating if you haven’t made very many (or none) before. 64-Sq. Foot Kitchen has put together a lovely step-by-step post on the process of making a Leeks and Gruyere Souffle. The base is pretty traditional, made with milk, egg yolks, flour and lots of cheese and beaten egg whites are folded in before baking. It’s always great to get a view of the work process in addition to a shot of the finished product.
- Mashed potatoes are a great addition to yeast breads because they keep things very tender and moist inside, while still allowing the bread to form a nice crust. The Wednesday Chef included it in a Focaccia di Patate – or potato focaccia. The bread has a nice chew and is topped with small tomatoes and Italian oregano. Looks like it would be a great match for soup, or sliced thinly and served as an appetizer.