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Bites from other Blogs

  • Cacao nibs have gone from a relatively unknown ingredient to something that is regularly stocked on store shelves in the baking aisle over the last year or two. The same can be said of specialty flours, like spelt and buckwheat. Fresh from the Oven used two of these once-uncommon ingredients in a delicious looking batch of Nibby Buckwheat Cookies. The cacao nibs add some chocolate flavor and a nice crunch, while the buckwheat flour contributes an extra tender-crumbly texture and a slightly nutty whole grain flavor.
  • Huckleberries are not easy to come by unless you live somewhere the berries grow natively, like the Pacific Northwest. If you can get your hands on some, The Pie Lady‘s Huckleberry Creme Brulee is an excellent application for them. The vanilla and bay leaf-infused custard is a great backdrop for the sweet berries. If you don’t have huckleberries available, try this recipe with blueberries, fresh or frozen. Small and sweet wild berries are your best bet.
  • What could be simpler than chocolate milk? Nothing, if you make it by stirring store-bought syrup or powder into a glass of milk. The Pioneer Woman Cooks takes chocolate milk to a whole new level by making Decadent Chocolate Milk with homemade chocolate syrup. The syrup must be made in advance, so you can’t get quite the instant satisfaction of a mix, but once you have it it will keep in the fridge for two weeks and will be ready to go at a moment’s notice.
  • The Savory and Sweet Autumn Leaf Pies at Not Martha are one of the most creative fall treats I’ve seen in a while, since most treats around this time of year tend to be geared specifically towards a major fall holiday, like Thanksgiving or Christmas. The pie crust is regular pie dough that has been shaped with leaf cookie cutters. Not Martha filled some with a cinnamon sugar mixture for sweet pies and with a mixture of cooked fall veggies for a savory pie. A whole wheat pie crust would be a good choice for these, though you’ll have to double the recipe if you’re planning on serving more than two or three pies.
  • Genesis of a Cook put together a sweet Pineapple Bundt Cake. The cake has a bright, sunny flavor and is satisfyingly moist. Since pineapple is most often featured in upside down cakes, it’s really nice to see the fruit used in a different way and incorporated into the body of the cake rather than just sitting on top (or on the bottom, depending on which stage of making and upside down cake you evaluate fruit placement).
  • Cooler weather in fall often leads to a desire for a little extra spice to keep warm. Enlightened Cooking has a recipe for Moist, Dark Gingerbread that sounds like the perfect treat for a chilly evening, loaded with spices and sweetened with molasses and brown sugar. Better still, the cake is actually relatively low in fat and is made with whole wheat pastry flour, so it’s a treat you don’t have to feel guilty about eating. If you’re a big gingerbread fan in general, you might want to try it with a cup of Trader Joe’s new Gingerbread Coffee, too.

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  • snooky doodle
    October 29, 2008

    wow interesting posts. I already visited almost all of them. Thanks 🙂

  • Abby
    October 29, 2008

    I’ve been collecting cookie cutters for so long, but I’d love to use them for something other than … cookies. Martha’s pies look like the perfect thing!

  • Jyotsna
    October 30, 2008

    Wow. Your site has become so user friendly…I can find my favourite recipes in no time at all.I love those pies!

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