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Bites from other Blogs

  • Swedish Cinnamon Buns, like the ones that Anne’s Food recently made, are probably my favorite cinnamon bun variant. Their defining characteristic is a crunchy topping of pearl sugar, as opposed to the gooey glaze or frosting that is present on so many American cinnamon buns. Pearl sugar is much larger than your average coarse sugar, and the grains – which are actually compressed sugar, not solid crystals – are spherical. Anne’s recipe also includes cardamom in the dough, for a great flavor twist on your ordinary cinnamon bun.
  • Brioche is a rich bread on its own because it is made with lots of butter and whole eggs. It can be sweet or savory and Technicolor Kitchen made the bread even more indulgent by putting together a Brioche Filled with Chocolate Ganache. The ganache is actually rolled into the dough in a swirl, the same way a cinnamon filling is rolled into a cinnamon raisin bread. The brioche dough is sweetened with honey, giving it a warm, sweet background on which to display the bittersweet filling.
  • Everyone loves a filling, whether it is a chocolate swirl in brioche, as above, or a cream filling in a cupcake. Pinch My Salt made Banana Muffins with Cream Cheese Filling that sound almost irresistible. The cream cheese filling is baked in with the muffins and is a pleasant surprise when you bite into a muffin and discover it. It also goes very well with banana.
  • A good alternative to baking an apple pie that still uses up a lot of apples is to make an apple cake. Any moist, spicy cake will do, although the Apple Cake with Caramel Sauce from Dinner and Dessert sounds particularly appealing. The cake is very moist, and gets an extra boost of flavor and texture from a generous amount of pecans in the batter. The sauce is a nice finish and takes the dessert over the top, but I suspect you would be fine serving the cake with just a sprinkle of confectioners’ sugar.
  • The Recipe Girl has another apple-packed fall recipe this week. Her Spiced Apple Buttermilk Waffles don’t just have apple pie spice in the batter, they actually have a lot of apple. Because of the way a waffle iron works, all the apple gets pushed to the center of the waffle – much like an apple filling. This sounds perfect for a cool fall morning, and is a lovely twist on a classic buttermilk waffle.

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  • Patricia Scarpin
    October 8, 2008

    I’m glad you like the brioche, Nic – thank you!

  • Nicole
    October 8, 2008

    Thanks for including my muffins, Nicole! All of those recipes have me drooling now!

  • Sweet Cuppin Cakes Bakery
    October 8, 2008

    The apple cake recipe baked up gorgeously as cupcakes! I am glad I found this blog FANTASTIC recipes to try. Thanks


  • RecipeGirl
    October 8, 2008

    Thanks Nicole for highlighting my yummy waffles 🙂 The other recipes look fantastic too… especially those Swedish Cinnamon Buns!

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