- Chocolate lava cakes, also known as molten-center chocolate cakes, are known for their oozy richness. Cakespy‘s Lava Cookies don’t quite have the same level of ooziness as their cake predecessors, but if you serve them warm you can still get a very satisfying mouthful of melty chocolate. The cookies are simple, using lots of chocolate chips and a a relatively small amount of flour in order to maximize the fudginess of the cookies. They include just a hint of coffee extract for a little extra depth in the flavor department, too.
- No-knead bread is a recipe that has made the rounds several times since it was first published. An easy recipe for making artisan bread at home is appealing to bakers and nonbakers alike. The Wednesday Chef recently tested out a recipe for No Knead Pizza Dough based on that original bread recipe. It takes some advance planning, but if thick (and tasty!) dough is the type of base you like for a pizza, it’s definitely worth playing around with.
- Kitchen Sink Cookies are a grab bag type of cookie, much like my Ranger Cookies; you never know what you’re going to get when you bite into one. They get their name from the fact that they can include just about anything and everything – everything but the kitchen sink. In honor of moving to a new domain name, The Kitchen Sink made some Kitchen Sink Cookies. This version uses whole wheat pastry flour, oats, brown sugar, dark chocolate, cherries, almonds and coconut. Every bite should be a little bit different, and no cookie the same as the last.
- The Malakoff Torte shared by Not Quite Nigella is the type of cake that looks very impressive, but is surprisingly easy to make. The cake is made of sponge cake ladyfingers, layered with a almond or hazelnut-flavored whipped cream mixture. The cake is constructed in a round mold, left to set overnight, and served when the flavors have had time to meld into something amazing. It’s a bit like tiramisu, but without the coffee, and a nice change of pace for those who are fans of that type of dessert.
- Pudding cake is total comfort food for me, since not only does it taste great, but it requires little prep and can be eaten hot out of the oven, with no garnish or just some ice cream on the side. Brewed Daily has a Mocha Pudding Cake this week, a coffee and chocolate variation on the plainer pure chocolate. It’s definitely a nice change of pace – and somewhat more satisfying than getting a mocha latte from a nearby coffee shop.
- Quick breads are usually laden with fruit, or some similar mix in, because they’re closer to bread than to cake and can often use the extra moisture. Genesis of a Cook‘s recent Vanilla Bourbon Bread with Walnut Coffee Crumble might still fall into that grey area where it’s not quite a cake, but it definitely doesn’t need any add-ins to improve it. The simple vanilla cake base is sweet and satisfying, a great contrast for the coffee cake-like streusel on top. Walnuts are the default nut in thg topping, but should you want to play around, pecans go very well with all the flavors already included here, too.
snookydoodleFebruary 11, 2009
wow how many delicious treats to make. thanks for pointing out these recipes 🙂
Lorraine @NotQuiteNigellaFebruary 11, 2009
Thanks so much for the compliment! 🙂 Great round up of recipes too, there are so many delicious looking ones!
VittoriaFebruary 12, 2009
Hi- I’ve been cruising your site lately and really like these bites from other blogs. I bake very differently than most folks because of dietary restrictions, but I love all the ideas! I’d be flattered if you took a look at my creations 🙂