- Although they’re baked in a special mold, madelines are really little more than small cakes and bakers shouldn’t be intimidated to take them on. Annie’s Eats recently whipped up a simple batch of Coconut Madelines. The recipe is quick and easy to make, and produces a tender cake that has lots of shredded coconut inside. It also uses just a little coconut extract (rum might be nice, too) to enhance the coconut flavor even more. Don’t tell madeline pan makers, but you can usually bake a batch of these in a mini muffin pan if you don’t have a madeline mold.
- As much as I like plain bagels, it is nice to mix it up with different types of bagels, whether they’re onion, blueberry or Asiago Bagels, like the ones that Browned Eyed Baker baked up. Unlike some cheese bagels, these don’t just have cheese on the top. There is shredded Asiago cheese in the bagel dough to lend the bagels a lot of flavor, as well as a layer of baked-on melted cheese covering the exterior of the bagel. These are flavorful and very good plain, but they make great sandwiches and pair well with savory egg dishes for breakfast, too.
- I tend to think of corndogs as fair food, something that I save for days out in the summertime, and not something to make at home. But, of course, it is definitely possible to make them in your own kitchen so that you don’t have to wait for summer to roll around.The Culinary Chronicles celebrated national Corndog Day with a batch of Homemade Corndogs. A fryer or a large pot – as well as some sticks to skewer your favorite brand of hot dogs – is all you need to get started making these crisp, savory treats at home. If you can, get the longest sticks you can find so that you can keep your hands well away from the hot oil as you cook.
- Sometimes, a whole pie can just be too much food and, if you’re like me, you like chicken pot pie pie enough that you don’t want to was a single serving. Enter Sophistimom‘s Chicken Hand Pies. These pastries look like giant, flaky pop tarts and are full of savory chicken pot pie filling, with plenty of chicken, veggies and gravy. They’re portable and the perfect serving size for a snack or a light meal, when you don’t want to stuff yourself on comfort food the way you might with a whole pot pie!
- When your breakfast just isn’t colorful enough, take a cue from Sweetnicks and make some Rainbow Pancakes. These brightly colored pancakes make a fantastic presentation and are just as easy to make as your average pancakes, because all you need is a little bit of food coloring to pull off the effect. I’d recommend starting with a plain buttermilk pancake recipe because of the light base color, which will show off the rainbow best, then doubling the recipe so that you have plenty of batter to mix the coloring into. Use a big griddle so you’ll be able to make all the colors at once!
AnnieMarch 26, 2010
Thanks for the link! Great round up this week – those are all great entries 🙂
JaimeApril 12, 2010
Thanks for the link! I have been really considering making your samoas this week. I have been talking about them all month, so I think it’s time I broke down, and just made them already!