Recipe Round-Up ~ Jan 24-30

by Aimee on February 9, 2009

Doughnuts + Pudding = Bliss?

Those DB tuiles really screwed up my timing. I did have this ready a while ago, but I had to get a jelly doughnut for the pic. It’s funny how this blog really gives me excuses to stuff my face. “I have to eat it. It’s for the blog!” Yeah, like that justifies my ever widening waistline. Actually I think I’m not doing too bad, thanks to pilates and yoga. Still, I’d like not to just stay on my even fat-keel, but actually lose weight. Oh well.

Just can’t eat another doughnut? Check out the Spoon! Desserts section for a revolutionary idea.  

Start the day off right with:

Pittsburgh Needs Eated introduced the beautiful idea of a, “sugar encrusted apple pancake,” and yes, it does sound irresistible. Keeping that in mind, resistance is futile when it comes to Reuben’s Legendary Apple Pancake. Must…buy…apples…

French toast with fresh macerated strawberries from Kitchen Sojourn…anyone who describes storm clouds with, “bellies fat with rain” is good in my book.


La Prochaine Fois came up with a great idea for the stray egg white you may have hanging around after your latest batch of creme anglaise, Almond Financiers! They include brown butter so you can’t go wrong.


Poppy Seed Cake from Il pranzo di Babette, now this actually looks like a Chocolate Poppy Seed Cake, one way or another there’s a drizzling of chocolate on top and that sounds mighty fine to me. You’ll need to use a service like Babel Fish to read this unless you’re Italian. Ciao!

Honey & Jam became a true believer in the power of cake flour with this sticky Blackberry Jam Cake. Chuck the Red Bull, cake flour gives your cake wings!

Check out this spicy little number that’s sure to brighten your dark winter days, Dark Chocolate Azteca Cupcakes with Cinnamon Buttercream from A Good Appetite. If nothing else, the heat from the cayenne should warm you up.

It doesn’t look like the TWD crowd has gotten around to Dorie’s Perfect Party Cake but Ezra Pound Cake has, and boy did she ever really go with the Perfect part of that name. That cake is as pretty as a picture!

If you aren’t already aware, I’m not really a fan of cheesecake, but I couldn’t help including this recipe from Steph Chows for Amaretto-amaretti chocolate cheesecake. It looks phenomenal, and according to her it has, “ruined me to any other cheesecake.”

Seasaltwithfood celebrated Chinese New Year with a cheery Steamed Rice Cake (Fatt Koh).

Spoon! Desserts and Fruit:

Talk about a revolutionary idea, doughnuts and pudding sounds like a marriage made in heaven. Give this wedded bliss a try with Jelly Doughnut Pudding discovered in the New York Times by Sarah over at TasteSpotting.

Find out how creme brulee became, “the one that shall not be named” for Tartelette with her Tangerine Creme Brulees Tartelettes.

Deep fried bananas from, he suggests dipping them in honey or nutella…drool much?

Revel in winter with A Gluten-Free Day and her Strawberry Meringue Soufflé.

Coconut mango white chocolate bread pudding with rum sauce (holy cow!) from bella eats


I don’t know what to say about the Homemade Twix Bars from Cooking Books except to include this quote, “…The caramel to cookie ratio is skewed further in favor of a luscious homemade caramel based not only on the standard milk, sugar and butter, but also on sweetened condensed milk and golden syrup.” (Oh my!) Need I say more?


I just had to include these Bread Bowls from Apple Pie, Patis, and Pâté, I’m thinking there’s probably a way to make these sweet and serve ice cream or some other spoon dessert in them. One way or another they’re a great find, thanks Apple Pie, Patis, and Pâté!

I’m always on the lookout for Canelé experiments, and Lottie + Doof‘s post provides a recipe for the luscious little beauties. I’m pretty keen on giving this recipe a try since he has experienced an authentic French Canelé, something which this George Bailey just hasn’t had the opportunity to do. It was love at first site in Martha’s cookbook. Even though I had never tasted one, I knew that Canelés and I were meant to be.

I realize that this was actually posted the week before, but I came across this recipe for Truffle honey ice cream with hazelnut dacquoise and Seville orange sponge from Nordljus and had to include it. If I could ever get my hands on some of the ingredients I would be more than happy to give this a shot, even without an ice cream maker! Looks to be a delicious recipe from a beautiful blog.

Want to know the answer to the question, “Can marshmallows be made with other sugars/syrups other than granulated sugar and corn syrup?” Then take a look at this experiment with Peanut Butter and Jelly Marshmallows from Garrett’s Table.

Hojarasca con Manjar which is this decadent pastry with Dulce de leche from Flagrante Delícia

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{ 3 comments… read them below or add one }

Doris February 10, 2009 at 5:59 pm

Doughnuts-you are so speaking my language.

Sylvia February 11, 2009 at 12:33 pm

Hihihi . When I started my blog I gain some extra pounds. But I found the key . I bake small tart or anything using a half recipe or a quarter of the recipe. No more temptentions for me and a lot pilates . :) )

sweetipie March 12, 2009 at 3:07 am

I love doughnut..slurp the filling is so tempting.

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