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Bites from other Blogs

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  • I have always been a big fan of the chocolate, vanilla and strawberry combination of neapolitan ice cream. See You In The Morning took that flavor combination out of the freezer and put it into cake form, a Neapolitan Bundt Cake. The cake starts out as a moist, sour cream bundt cake. The batter is divided and cocoa powder and dark chocolate are added to one portion of it, while chopped strawberries and strawberry preserves are added to another. The batters are layered into a bundt pan and bake up into a beautifully marbled white, chocolate and pink bundt.
  • Harry Potter fans are looking forward to the release of the last installment of the movie series in a few days. Baking a batch of the Honeydukes Candyfloss Cupcakes that Bakingdom recently put together is a great way to fill the time. These vanilla cotton candy cupcakes have cotton candy in the batter, giving them a burst of cotton candy flavor, and they are topped with a cotton candy frosting. They’ll make you – and anyone you serve them to – feel like you’ve just taken a quick trip to Hogsmeade, though they’ll also be fun to serve to anyone who simply likes cotton candy whether they’re a Harry Potter fan or not.
  • With “butter” in the name, you would probably not expect a batch of butter pecan cupcakes to be vegan, but The Tolerant Vegan turned out a batch of delicious looking vegan Butter Pecan Cupcakes that don’t use a drop of butter. The sweet, nutty cupcakes use a vegan alternative to butter, but still retain a tender texture and a rich flavor that works well with the toasted pecans. They are topped off with a vegan-friendly cream cheese frosting and a few more chopped pecans.
  • There are a lot of things that you can do with fresh berries, but none of them can trump a tart that showcases jewel-like berries in their natural form. Delish‘s Fresh Berry Tartlets with Creamy Vanilla Bean Filling are no exception. These individual tarts are bursting with berries and are filled with a decadent and easy to make cream cheese filling. The almond crust is gluten free (although you can make it with regular flour for a non-gf version, as well) and adds a nice nutty flavor to the tarts. You can make this recipe as one large tart instead of several smaller tarts, but the presentation is much more appealing with smaller tarts and the gluten free crust is much easier to handle.
  • Usually an ice cream cake has a lot of cake and a layer of ice cream. This Double Chocolate Banana Ice Cream Cake that Sweetapolita is for ice cream lovers because it uses mostly ice cream! The no-bake cake starts with a chocolate cookie crust pressed into a springform pan. Two layers of homemade banana ice cream, along with another layer of cookie crumbs, are placed in the crust and allowed to freeze until solid. Once frozen, the cake is glazed with a rich chocolate ganache glaze, leaving you with a showstopping cake that is bursting with banana and chocolate flavor – and is perfect for serving on a hot summer day.

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  • Becks
    July 13, 2011

    Thanks for mentioning my blog! Loving your too 🙂 – Becks

  • julia
    July 14, 2011

    Oh my, this is exciting. thank you! i feel like such a cool kid right now

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