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Bites from other Blogs

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  • St. Patrick’s Day will be coming soon, and the Baileys Irish Cream Cookies that Buttercream Blondie seem like they would be fun to celebrate with. The butter cookies have a generous amount of Irish cream liquor in them for flavor, and they’re sandwiched together with a tasty Irish cream filling. For a holiday look, be sure to dress them up with a Shamrock cookie cutter, a chocolate glaze and some green and white sprinkles. The cookies are also good as-is and can be cut out using a plain, round cookie cutter to enjoy them any time of year.
  • These Chocolate Chip Cookie Peanut Butter Cup Brownies from Mis-Cakes Oven Adventures might be one of the most addictive bar cookies that you’re likely to run into. These over the top bars combine three decadent desserts into one treat that should be almost irresistible. The bars start out with a layer of chocolate brownie batter, which is then topped with Reese’s chocolate peanut butter cups. A chocolate chip cookie dough is whipped up and spread on top, then the whole thing is baked. You end up with cookie, chocolate chips, peanut butter cups and brownie in every bite of this tall bar – and you’ll come back for seconds as long as you have a glass of milk to wash it down with.
  • Nothing says spring quite like fresh berries as they come into season, and the Wild Strawberries in Prosecco Jelly with Elderflower Syrup that Aprons and Sneakers recently made is a beautiful way to showcase them. This simple dessert is full of tiny, wild strawberries and they look like jewels inside of the prosecco jelly. The jelly is made with agar-agar, a plant-based gelatin substitute that gels at room temperature (it can be found at most natural food stores), but you can easily adapt the recipe to work with regular gelatin if you’re more familiar working with that.
  • Sweet scones are usually a treat you’ll find at breakfast, brunch or tea time, but savory scones can be a wonderful accompaniment to other meals. How Sweet Eats made some Pesto Parmesan Scones that have the light, flaky texture of a traditional scone with a lot of flavor and a savory twist. These scones are made with a generous amount of pesto sauce, which tint the scones green and add a lot of flavor to each bite. You can use homemade pesto or store bought and spice things up with different types of pesto, sticking with a classic basil, opting for an arugula-based recipe or even losing the green tint completely in favor of an addictive walnut pesto. Whatever flavor you go with, these scones will go well with any soup, salad, pasta and most other main dishes you can think up.
  • Annie’s Eats has the right idea for an easy, yet elegant, breakfast with Baked French Toast. French toast is comfort food and always a welcome start to the morning, and you can include it even on a busy weekday morning by starting it off the night before. This recipe is prepared and kept in the refrigerator overnight, to be baked off in the morning just before serving. The nice thing is that baking the french toast – which is similar to a bread pudding at this point – takes no hands-on effort, so you can sip your coffee, get the kids ready for school and just pull this out and serve it when its done. Of course, you can also easily serve this at a brunch or enjoy it on a lazy weekend morning, dressed up with fresh berries and whipped cream.

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  • Eric
    March 13, 2012

    The chocolate chip brownies look amazing. We have recently added a snicker doodle blondie to our menu, which looks a lot like coffee cake, but is deceptively rich. Have you ever featured a similar product? I ask, because it took a while to develop the recipe.

  • Nicole
    March 15, 2012

    Eric – Yes, I’ve done snickerdoodle blondies before – I love them! http://bakingbites.com/2010/07/snickerdoodle-blondies/

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