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Sifted: Funfetti Biscotti, S’mores Pretzel Hand Pies + More

Funfetti Biscotti

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• Freckled with bursts of eye-catching color, Funfetti Biscotti by My Name is Yeh are the brightest interpretation of the twice-baked cookie to ever dunk into morning coffee.

Girl Versus Dough tucks chocolate and marshmallow creme into a salty crust to come up with the right sweet-savory balance for S’mores Pretzel Hand Pies. Even better for those without access to a campfire, it’s best eaten straight out of the oven.

• For an easy summer entertaining option, The Forest Feast skewers together Strawberry Caprese Bites with fresh basil. The berries add a surprising surge of juiciness that’s a fun change from classic tomatoes.

• We’re at the peak of stone fruit season, and Homesick Texan‘s Peaches with Ginger-Lime Whipped Cream by are just the way to celebrate. Freeze dollops of lime-zested, ginger-spiked cream to top on the fruit when you’re ready to bite in.

• Don’t let the mention of “salad” fool you. There’s no leafy green to be found in this Strawberry Pretzel “Salad”. Instead, Dinner Was Delicious gives the Midwestern classic an update with mascarpone cream, a crushed pretzel crust and homemade strawberry topping.

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• Classic biscotti can take so many forms. Espresso Chocolate Chip Biscotti and Honey Pistachio Biscotti are just the start on Cooking Channel.
• Entertain all summer long with more easy appetizer for your outdoor soiree.

Sifted: Blueberry and Rosemary Bundt Cake, Stuffed Squash Blossoms + More

Blueberry and Rosemary Brown Butter Bundt Cake

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• There’s never been a more pressing reason to unearth your bundt pan. Every bite of this Blueberry and Rosemary Brown Butter Bundt Cake by Local Milk Blog is layered with the nuttiness of browned butter, the floral heft of fresh rosemary and sweet-tart buttermilk glaze on top.

• Baked Squash Blossoms are a delicately crisp seasonal alternative to chips, especially when served as this appetizer with beet hummus. Fun fact: the squash blossoms used in Dolly and Oatmeal’s recipe were grown on a fire escape.

• Though Salted Dark Chocolate Cookies with Ginger and Coconut pack some special ingredients, you’d better believe that these spicy-sweet ones from In Praise of Leftovers are even better dunked in a glass of milk (like any other cookie).

• Here’s one way to get your daily vegetables: Transform those armloads of summer squash into Honey and Olive Oil Zucchini Muffins. The oil keeps Pinch of Yum‘s batter light and moist.

• For the baker with a few dietary restrictions, Pure Ella’s Blueberry and Blackberry Crumb Squares are “free” in so many ways. Made with almond and oat, the squares are gluten-free, dairy-free, egg-free, cholesterol-free and made without refined sugar. Most importantly, they’re quite full of flavor.

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• Keep up your experimentation with squash blossoms with these recipes from Cooking Channel.
• For more ways to put your bundt pan to use, give this Ginger-Rum Bundt Cake a try.

Sifted: Coconut Rice Pudding, Banh Mi Fries + More

Coconut Rice Pudding

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• Jasmine rice simmer in coconut milk to create this thick, dreamy Coconut Rice Pudding What’s Cooking Good Looking then finishes it off with roasted cherries and a cascade of roasted coconut.

• Sandwiches naturally go with fries, so it seems natural that a loaded banh mi sandwich would be just as palatable reinvented as i am a food blog‘s Banh Mi Fries. Top matchstick-thin fries with Chinese barbecued pork, pickled daikons and carrots, jalapeno, cilantro and a squirt of sriracha.

• Next time you have fresh, juicy strawberries on your hands, swaddle them in a lightly sweet, diaphanous homemade crêpe. Sweet Crêpes, courtesy of Herriott Grace, are the perfect way to put your market haul to use, especially when drizzled with some pure maple syrup.

• Using just one mixing bowl and a cast-iron skillet, The Earthen Table conjures a Blueberry Oat Cake that’s light and moist, not to mention vegan and gluten-free.

• What exactly adds the spice into these oozing Spiced Blackberry Hand Pies? In This Kitchen hits the fresh, fruity filling with cayenne to lay down some subtly sweet heat.

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• Looking for more ways to add heat to your pies? Sugar Bakeshop’s Apple Green Chile Hand Pie gets a dose of spiciness from freshly roasted green chiles.

• On a rice pudding kick? has a treasure trove of rice pudding recipes.

Sifted: Raspberry Ripple Buckwheat Porridge, Matcha Lemonade + More

Raspberry Ripple Buckwheat Porridge

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  • If the word porridge just makes you think of Goldilocks and her search for the middle ground, it’s time to try Raspberry Ripple Buckwheat Porridge by My New Roots. This raw take is made by soaking protein- and fiber-rich buckwheat overnight before streaking it with a maple-spiked raspberry ripple. It’s just right.
  • Looking for the refreshment factor of lemonade without sacrificing the jolt necessity of coffee? Spoon Fork Bacon stirs up Matcha Lemonade, which beats the heat and has a zap of reinvigorating caffeine.
  • Peaches get a lot of love at this time of year, but don’t overlook the other in-season stone fruits. Adventures in Cooking uses one single apricot to make Salted Caramel Apricot Pots de Crème, which marries a sweet, caramelized sugar flavor with the welcome tartness of the tiny fruit. It’s the perfect finale to a summery outdoor dinner party.
  • The same way that orange and dark chocolate just belong together, Lemon White Chocolates from Chasing Delicious balance the sweet-and-sour nature of citrus with the creamy, delicate notes of white chocolate.

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Sifted: Chocolate Chip Cookie Dough Fudge, Pop Rocks Truffles + More

Chocolate Chip Cookie Dough Fudge

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• If you need a better way to eat cookie dough than just off the spoon, it’s time for Chocolate Chip Cookie Dough Studded Fudge. UK-based Twigg Studios mixed morsels of eggless cookie dough into buttery fudge for an unbeatable two-in-one treat.

Continue Reading Sifted: Chocolate Chip Cookie Dough Fudge, Pop Rocks Truffles + More

Sifted: Black and White Donuts, Brownie Batter Spread + More

Black and White Baked Donuts

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• If you can’t turn down a classic New York-style black and white cookie at the deli, Joy the Baker’s Black and White Baked Donuts are here to create an even bigger problem for you.

• Classifying batter as part of a raw diet may sound like a stretch, but Minimalist Baker makes a vegan Brownie Batter Spread that might just make the cut. A simple blend of nuts, chocolate and dates, each bite tastes just like a fudgy brownie – and is just as pleasant to lick from the bowl.

• Wrap up the World Cup with forkless snacks that hit the coffee table quickly – and leave your hands free for aggressive cheering. These Sticky Sesame Chicken Wings from Smitten Kitchen are roasted, not fried. You can toss them in their hoisin-honey glaze between plays.

• The sidewalks aren’t the only thing that’ll be scorched this summer. Hummingbird High dreamed up Strawberry Crème Brûlée that gives a crackly, caramelized spin to the classic berries-and-cream combo.

• If you’ve ever made baklava from scratch, you know all that layering gets old fast. Luckily, A Couple Cooks sidesteps the monotonous prep with easy-to-make Baklava Cups filled with honey and nuts.

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Sifted: Watermelon Cake, Blackberry Ice Cream Floats + More

Watermelon Cake

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• Always yearned to say “I carried a watermelon” at a party? This 4th of July, make it a reality with Style Sweet CA’s watermelon cake, complete with a red velvet interior and black sprinkle “seeds.”

• Forget root beer in your ice cream floats. The Sugar Hit gives this fizzy classic a summery spin with a blackberry-vanilla ice cream float that might just replace the original. Striped straws are mandatory.

• In related switcheroo news, the good ole berries-and-cream trifle has been a part of Independence Day cookout spreads for a reason. This year, switch it up with Taste and Tell’s Peanut Butter and Brownie Trifle that’s layered in all the right ways.

• Blenders aren’t just for smoothies and margaritas anymore. Love and Lemonsmango gazpacho is so light and cool, you might just opt for a bowl of soup next time you’re lounging by the pool.

• A magic flan cake by Sprinkle Bakes is just that, magic. The flan and cake layers switch places while they’re baking, and the end result is a fusion of caramel, custard and cake goodness.

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Sifted: Brazilian Sonhos, Homemade Marshmallow Fluff + More

Brazilian Sonhos

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1. Assuming you can rip yourself away from the World Cup-flashing screen, fry up a batch of these dulce de leche-filled Brazilian-style beignets from The House That Lars Built.

2. Watch out, whipped cream: The Crepes of Wrath has pinned down a foolproof method to making your very own ooey-gooey homemade marshmallow topping, meaning a whole new way to dunk summer berries.

3. For a summery off-the-rind treat, freeze these juicy watermelon ice pops from Foodess that swap in chocolate chips to give the look of watermelon seeds.

4. No matter where you take your first bite, it’ll land somewhere over the rainbow. La Receta de la Felicidad bends colorful candy ribbons into arcs for these whimsical rainbow cupcakes.

5. If you hoard cookie butter spread like you do Nutella, YumSugar’s Speculoos icebox cake is a creamy, dreamy alternative to eating it right out of the jar.

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Sifted: Orange Creamsicle Donuts, Sweet Potato Sticky Buns + More

5 Hot Links We’re Loving:

1. The Gunny Sack re-imagines an ice cream truck classic as bite-sized doughnuts topped with a scoop of fluffy orange buttercream.

2. Breakfast just got a whole lot sweeter, thanks to these cardamom-infused sweet potato sticky buns from the Sugar Hit.

3. Still planning the perfect Father’s Day menu? We bet Dad will ask for seconds of the Endless Meal‘s crisp-skinned pork belly with chipotle aioli.

4. A piping bag and colorful sprinkles are Oh Joy‘s tools for turning classic chocolate cupcakes into favorite summer fruits.

5. Load flaky biscuits with pepper-flecked berries and whipped goat cheese to make these fancy strawberry shortcakes by 10th Kitchen.

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Sifted: Peanut Butter Cup Ice Cream Sandwiches, Shrimp Rolls + More

5 Hot Links We’re Loving:

1. This isn’t your childhood ice cream sandwich. Half Baked Harvest‘s grown-up take packs a scoop of peanut butter cup ice cream into hot-from-the-oven pretzel buns.

2. The size of little cream puffs, Cooking for Keeps’ mini dill-flecked shrimp rolls are the perfect summer substitute for tea sandwiches.

3. To make this beautiful (and gluten-free) summer tart, Bakerita arranges slices of ripe mango in concentric petal-like circles.

4. Up your brunch game with the Kitchen Magpie’s crowd-pleasing French toast rolls, filled with Nutella and fresh strawberries.

5. Looking to serve wild salmon on a budget? 1-2 Simple Cooking turns one serving of salmon into two servings with these teriyaki salmon kebabs.

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