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Bites from other Blogs

  • It may still technically be summer, but once September hits those typically fall foods and dishes become fair game. Dozen Flours has the right idea with a recipe for Pumpkin Whoopie Pies. Whoopie pies are made with soft cookies – pumpkin cookies, in this case – sandwiching a frosting-like cream cheese filling. Think of it like a portable cupcake, with the frosting on the inside. Typically, whoopie pies have chocolate cookies on the outside, but this is a nice variation.
  • Cake or Death also has some good looking sandwich cookies this week. The Langues de Chat a l’Orange translates to “Orange Cat’s Tongue Cookies” and they really are a lot more appetizing than they sound based on the name alone! The cookies are long, filled with orange cream and dipped at either end in chocolate. They’re easy to eat and great for dunking in tea.
  • I can’t help but think of blondies as being the lazy way to make cookies – and I mean that in a good way. Instead of portioning out the dough, you bake up a big tray and cut out the pieces later. It’s easy and makes anyone slightly more likely to bake since there is less prep. Baking Blonde‘s most recent blondie variation is for Peanut Butter Blondies, made with a peanut butter cookie base. Use peanut butter cups instead of chocolate chips to boost the flavor of the finished product.
  • Red Ramekin has a very good point about the baking of Zucchini Bread. Namely, people often speak about making it as though it’s a chore, saying that they have to make the bread because they have too much zucchini. The reality is that zucchini bread tastes pretty darn good and it’s not such a bad thing to buy or grow zucchini specifically for the purpose of baking a batch. No argument here!
  • The Butterscotch Pecan Bars at Have Cake, Will Travel sound decadent, but the recipe has a few surprising characteristics. First of all, it is vegan. It is also gluten free and uses spelt flour in place of all purpose. And, while it does generously use chocolate chips and pecans, the bars also use sucanat instead of regular brown sugar. Don’t worry about the “healthy” tweaks – the bars still taste decadent, and I won’t tell if you sneak in brown sugar in place of the sucanat, either.

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  • Lisa
    September 3, 2008

    Thanks for sharing these – they look amazing. It’s so neat to find even more sites to subscribe to.

  • bakingblonde
    September 3, 2008

    Thanks for the shout out! I love your blog and visit almost daily!

  • Julia
    September 3, 2008

    Many thanks to you for including my Whoopie Pies in your post. I absolutely love your blog and I’m honored that you singled me out.

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