web analytics

Bites from other Blogs

  • Putting peanuts into a glass bottle of Coke (or Dr Pepper) is a Southern US tradition that many grew up with. If you didn’t grow up with that tradition, you can try it yourself or simply bake up a batch of Sprinkle Bakes‘s Coca-Cola Cupcakes with Salted Peanut Butter Frosting for a taste of these two flavors together. The chocolate cupcakes are made with real Coke and have a tender crumb and a nice cola sweetness to them. They’re topped with a peanut butter buttercream frosting that is sprinkled with sea salt to ensure that you get the same salty edge that the peanuts bring to that bottle of Coke.
  • Banana bread is always a great recipe to bake when you have some ripe bananas on hand, but if you’re looking to make something a little more elegant with those bananas, you might want to take on The Banana Crepe Cake with Yogurt and Walnut Butterscotch from Smitten Kitchen. This crepe cake is made by stacking up layers of banana crepes that are held together with a cream cheese yogurt filling. As though that combination doesn’t sound good enough, the whole cake is covered with a deliciously sweet walnut butterscotch topping. Breakfast, brunch or dessert, this treat is banana bread taken to a whole new level.
  • The Bacon and Mushroom Muffins at Jungle Frog Cooking are a good reminder that muffins can be savory, as well as sweet, and a savory muffin can be just as nice alongside your breakfast as a blueberry muffin can be. These muffins are made with bacon, olive oil, mushrooms and Parmesan cheese. They’re easy to put together, but more importantly, they’re a good base for other savory muffins. A savory muffin made with olive oil makes a great base for all kinds of savory combinations.
  • Dulce de leche is a rich caramel made by caramelizing sweetened condensed milk, and it is not something that you would think would be easy to “vegan-ize” and eliminate all of the dairy in it. Will Cook for Friends took up this challenge and put together a batch of Vegan Dulce de Leche Salted Caramel Chocolate Tartlets. The tarts use coconut milk, which is rich enough to give a lot of body to the caramel, as the base for the dulce de leche. This is used as a filling in vegan tart shells and topped with a layer of chocolate and a sprinkling of sea salt to serve.
  • Meyer Lemon Bread Pudding, from Bijouxs, is a citrusy take on a classic dessert. The bread used in the bread pudding is topped with a generous layer of homemade Meyer Lemon Curd before a lemon-infused custard mixture is poured on top and the dish is baked. The result is just as comforting as a more traditional bread pudding recipe, but it has a bright flavor that is perfect for springtime celebrations and brunches. The recipe could also be made with regular lemons and lemon curd if you can’t find Meyer lemons in your area or are looking for a way to make this recipe when Meyer lemons aren’t in season.

Share this article

1 Comment
  • Willow
    April 19, 2012

    Wow, thanks for the mention! 😀

What do you think?

Your email address will not be published. Required fields are marked *