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Bites from other Blogs

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  • If Clumbsy Cookie‘s Sweet and Spicy Candy Bar were a real product, I might be first in line to buy one because that would be the only thing easier than making a batch at home. The first step to making the candy bar is to make a batch of caramelized spicy peanuts, sweet with sugar and savory with ginger, paprika, cinnamon and curry. The nuts are then enrobed in chocolate to make a homemade chocolate bar – yum!.
  • The savory Caramelized Onion, Sage and Cheddar Muffins at Eat Me Delicious immediately caught my eye because they sounded very similar to the caramelized onion stuffing I made over Thanksgiving. The main difference – in addition to the fact that these are muffin-shaped – is that the muffins use cheese and the stuffing did not. Cheese contributes to a chewier texture for the muffins and makes them a little bit heartier.
  • The last time I made a no-bake cheesecake, I used gelatin to stabilize the filling and allow the cheesecake to hold its shape. Cafe Fernando‘s No Bake Tangerine Cheesecake is one of the first I’ve seen that actually doesn’t use gelatin in the filling, instead cooking the filling on the stovetop before pouring it into the premade crust. This means that the filling is made a lot like a pudding, but since it’s so rich with cream cheese, it still comes out looking and tasting like the real thing.
  • If you packed a lunch for school during your childhood, or ate lunch with kids who did, you’re probably familiar with Little Debbie’s Oatmeal Cream Pies. The pies consist of two soft oatmeal cookies sandwiched around a vanilla cream filling. It’s soft and sweet, and maybe a bit reminiscent of a cupcake with the frosting in the middle. Nosh With Me relived some childhood memories by baking up a batch of Oatmeal Cream Pies at home. The filling is marshmallow-based and the resulting pies taste just like the originals – maybe better.
  • Simply Recipes posted a full-sized Yorkshire Pudding the other day, baked up in a casserole pan and big enough to feed a crowd. Yorkshire pudding is basically a huge popover – or maybe popovers are really just small variations on Yorkshire pudding. Both are made with a a thin, egg-heavy pancake batter that puffs up into a light, airy dish in the oven. Yorkshire pudding is tends to be savory and is usually made with beef drippings to give it a really full flavor, but it can easily be made with butter (my preference for popovers). It’s simple to make and is a great side dish instead of rolls at the dinner table.

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