I get most of my inspiration from other peoples post. So I read quite a few blogs everyday (my version of a newspaper) and there are so many posts I saved and hopefully I will be able to try them in the "near" future. Unfortunately, I may not be able to get to them but I still would like to share them with you.
This one is from stetted. She decided to make strawberry donuts. Who could say no to donuts? Especially the strawberry kind. I found that the use of maple syrup is quite clever and I like that it is actually baked and not fried.
Imagine hazelnuts and chocolate, of course this would be consider to be nutella but Bunkycooks. She made Nutella Cake with Chocolate Hazelnut Ganache, it is a cake made of nutella topped with a chocolate ganache and hazelnuts. That is just double the hazelnut and chocolate goodness.
I have been aiming to cook with more than just bread flour, cake flour, and all purpose. I wanted to start to use more various grains like rye and more whole wheat. CakeSpy posted a recipe on a cornmeal blueberry cookie. Immediately, I added this recipe to my growing list of recipes to try.
My love for any thing chiffon has brought me to the Energetic Chef blog. I love the texture of the cake and how it is not as rich as other cakes. Though I do have a love affair with all cakes, any type of chiffon tends to draw me in more than any other cake. She posted a mango mousse chiffon cake which I have to try right away. It reminds me of the the different cakes I would admire at my local Japanese grocery stores. They look so good. I always want to buy 1 of each kind.
Who grew up on Hostess fruit pies? I know I did. I still crave them from time to time. Of course as soon as I saw how many calories, I would promptly put them down. The Cooking photographer actually make a similar version but fresh! This is not as bad for you. She even utilizes an olive oil pastry instead of a regular pie dough. You need to check out her Copycat Hostess Blackberry fruit pie recipe. She even provided the glaze (the best part).
I am intrigue with any various version of bread lately. Especially since I have figured out how to make bread that is not rock hard. One of my favorite blogs for bread recipes is Angie's Recipes. Her site is where I learned and mastered the Tangzhong starter. This week she made a Strawberry Tea Loaf topped with Carrot Chiffon. Yes, there is bread topped with Cake. Best of both worlds.