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Bites from other Blogs

  • Donuts are one type of food that is not that difficult to make at home, especially if you’re going to try cake donuts, which don’t require that you wait around for a yeast batter to rise. I’ve tried Pumpkin Donuts before with good success, and if you like nuts, you might like the Pumpkin and Hazelnut Donuts from Cannelle et Vanilla even better. These donuts have hazelnut meal/flour incorporated into the dough and are also rolled in a hazelnut-sugar mixture after frying. You could make full sized donuts, but donut holes cook more quickly and are a bit more fun to eat by the bunch.
  • Hearty and packed full of nuts, Food o’ Del Mundo‘s Harvest Pancakes are a good way to get a cold wintery morning started. These pancakes are made with whole wheat flour, oatmeal, flax seed and up to three types of nuts! Even though they sound as though they’d be heavy, the pancakes are actually very light, almost delicate, in texture and even though they’ll fill you up, they won’t sit there heavily in your stomach all morning, either. Maple syrup would be good with these, but butter pecan syrup might be even better if you can get ahold of some.
  • It’s always nice to have a cookie that dips well if you like to have a nibble with your afternoon coffee or tea. Ezra Pound Cake specifically baked these Chai Butter Cookies to pair with a chai latte. The buttery shortbread-like cookies are tender, but won’t dissolve into crumbs when dunked into a mug of hot liquid. The cookies have actual tea in them too, giving them a more floral overall flavor than using ground chai spices – like cinnamon, cardamom, etc. – would.
  • Sometimes, it’s nice to have a healthier version of a favorite recipe available so you can feel good about snacking on yet another baked good. The Cooking Route‘s Lower Fat Banana Bread only has two eggs in it and uses no added fat, making it a much lower fat recipe than your average banana bread batch. The bread, thanks to a lot of bananas and a little bit of honey, is still very moist and satisfying, and you’re not going to feel like you’re skimping when cutting a big slice. This recipe is spiced up with some orange zest, fresh ginger, cinnamon and cardamom, but nuts and other spices would also make for some nice variations.
  • I tend to think of apples being paired with cinnamon, pie crust or nuts when it comes to baking them, not chocolate, but the Toffee Apple Chocolate Cake from Culinary Travels of a Kitchen Goddess looks and sounds like a delicious and decadent combination. The cake can be made entirely in a food processor, where nuts and dark chocolate are ground up finely to be incorporated into every bite. The cake is served warm with some cream poured over the top – or garnished with a dollop of whipped cream – for a light, rich, satisfying autumn dish.

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  • George@CulinaryTravels
    October 21, 2009

    Thanks for featuring my toffee apple chocolate cake – I hope you and your readers will enjoy it as much as I did.

  • raina
    October 21, 2009

    Can you please post a recipe for an apple cake with frosting. I love your cake recipes and they come out perfect for me, even though i am a novice baker!
    thank you

  • Mary
    October 21, 2009

    Hey Nicole ~
    Thank you for the plug! Your writing is SUPERIOR you’ve given those pancakes a far better description than I could ever dream of!

  • iphone
    November 9, 2009

    That’s something,That’s what I was thinking.Brilliant idea.

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