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Bites from other Blogs

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  • A dessert could not look more perfect for a summer picnic than In Katrina’s Kitchen‘s Picnic Tablecloth Cookie Bars. This tray of buttery sugar cookie bars is topped with a sweet layer of vanilla and almond frosting, but the fun of the dessert comes from the decorations. The frosting is sprayed with edible food coloring to give it a red and white checkerboard effect and make it look like a tablecloth. The “tablecloth” is decorated with an ant trail and cookie crumbs, giving it a very cute and whimsical look.
  • Barcelona is a very inspiring city, especially because of the fantastic food that the city is known for. Bittersweet used a bit of Spain for inspiration in creating a Saffron Cashew Ice Cream, rich with a intense spice of saffron. The nondairy ice cream starts with nondairy milk that is infused with saffron until it has captured its strong flavor and bright color. The milk is combined with roasted cashews and lightly sweetened with sugar to highlight the saffron flavor before being churned into ice cream.
  • The Highway to Heaven Cupcakes that Sweetapolita baked up are definitely over the top – and that is what will keep you coming back for more. The moist chocolate cupcakes are injected with salted caramel sauce and splashed with coffee syrup before being topped with a velvety chocolate ganache. Then, as if that weren’t enough, the cupcake is then topped with salty ruffled potato chips and drizzled with even more caramel sauce. Yum.
  • Kugelhopf is really just another word for bundt cake, but it definitely makes the cake sound a little more elegant than your standard bundt. This beautiful Coffee Kugelphof from Cook Republic is definitely not your standard bundt. The rich sour cream batter is divided into two parts, and a generous amount of melted dark chocolate and instant coffee is added to one portion of the batter. The chocolate batter is poured on top of the plain batter, and because it is more dense, it sinks to the bottom of the pan during baking. When the cake is ready to be sliced, you’ll find that the delicious chocolate-coffee swirl is now on top of every slice.
  • Philadelphia-style ice cream is the common name for ice creams that are made without eggs or egg yolks. This style of ice cream is a little lighter than those made with an egg-rich base, and a little easier to put together, but just as delicious. Zoe BakesPhiladelphia-style Chocolate Ice Cream is definitely rich, eggs or not. The ice cream is flavored with cocoa powder and with dark chocolate, and is made with a combination of heavy cream and milk. It’s a great base and can be used to make many variations by adding other flavors – such as orange zest or mint – or mix ins – such as chocolate chips or oreo cookies.

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  • Cookin' Canuck
    May 23, 2012

    Saffron Cashew Ice Cream?! I think my heart just beat a little faster. What a great round-up of recipes!

  • Hannah
    May 23, 2012

    Thank you so much for including my ice cream in your roundup! I didn’t think my blog was still on your radar. I’ve continue to read yours daily, by the way. 🙂

  • rainey
    May 24, 2012

    Thanks so much for all the sites you must visit to come up with these interesting links.

    I’m trying the Coffee Kugelhopf as soon as the dishwasher repair man let’s me back in my kitchen. It looks and sounds terrific and it will be fun to see if the colors really do separate that beautifully.

    I marvel that I can’t see a trace of the dark batter in the light one! Once upon a time I had a Pyrex bundt pan and isn’t this just the moment I wish I still did?!

    I’m thinking of adding a brown sugar glaze to the baked cake and maybe just a pinch of cardamom in the batter.

  • I’m with Dara! Wow! That sounds amazing!!

  • rainey
    June 4, 2012

    It took me longer than I expected but I finally got around to trying the Coffee Kugelhopf.
    It *smells* fantastic. Unfortunately, I can’t get it out of the pan… I though the instruction not to flour the pan was unusual but it was so emphatic I didn’t flour. Now I dearly wish I had.
    Have you actually baked this cake? Did you have trouble getting it to release from the pan? Any real reason I shouldn’t flour the pan when I try it again?
    Thanks in advance for further instruction.

  • dressca
    August 27, 2012

    Sounds great, I want to try it very soon. Can’t wait to try that cookie butter. I’ve never heard of it. Love your blog, it gives me new ideas.

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