It has been a while since a blog event was hosted here, so I decided to make a comeback as a guest host with Sugar High Fridays with the theme of “[Bite Size Desserts](https://www.mydiversekitchen.com/2010/09/announcing-sugar-high-friday-69-bite.h
It has been a while since a blog event was hosted here, so I decided to make a comeback as a guest host with Sugar High Fridays with the theme of “Bite Size Desserts”, and was looking forward to all the lovely submissions that would fill my virtual mail box.
As days go by, I seem to have even less time to spend on blog related activities and I assume it must be like this with a lot of bloggers. Luckily for SHF, quite a few food bloggers (and one non-blogger) found the time to be a part of it.
I am very happy to put together a round-up featuring a wonderful variety of bite size desserts and sweets sent in from all across the world. This month there were 44 51 SHF submissions, including one from a non-blogger. My thanks to all of you who made this Sugar High Friday a resounding success.
Please also accept my apologies for the slight delay in posting this round-up.
May I present to you, in no particular order, these bite size desserts and sweets for your viewing pleasure?
Each submission, linked to the respective blog post, is also followed by a short description of the dessert/ sweet dish in the creator’s own words. Enjoy!
Tosha from Nivedita (Hubli, Karnataka, India)
Tosha (Sweet Flour rolls) are perfect as bite size dessert. They’re easy to make and perfect for every occasion.
Almond Cottage Cheese Sweets from Akheela (Toronto, Ontario, Canada)
Indian sweets made with almonds and cottage cheese.
Nankhatai from Jagruthi (London, UK)
These melt-in-the-mouth are a tea time favourite for many Indians, including my son!
Milk Poli from Srividya (Tamilnadu, India)
Pal ( milk) poli, one of my favourite Deepavali sweet is easy to prepare. Its rich taste is almost divine.
Lychee Konnyaku Jelly from Murni Rosli (Singapore)
Konnyaku jelly has a chewy texture unlike other jelly. Its also high in fiber and low in calories.
Nutty Fruity Oats Mittai from Roshan (Kochi, Kerala, India)
It was out a necessity that I prepared this sweet when my kids wanted an evening snack.I started making oats cookies but ended up with this caramel no bake version.
Ranginak from Vanessa aka Sweet Artichoke (Switzerland)
Ranginak is an Iranian sweet made of date and walnuts over a cardamom and cinnamon spiced crust. The crust reminds me of some laddoos. This is a no bake sweet.
Cake Pops from Nisha (London, UK)
These miniature cake pops are so easy to make and incredibly cute, not to mention a great picnic dessert idea.
Mini Chocolate Chip Cookies from Jackie (New Jersey, US)
Bite-size chocolate chip cookies. They’re gooey and delicious and stuff.
Fruit, Nut Seed Power Bars from Janet (Toronto, Canada)
These are a nice, small bar loaded with healthy ingredients – dried fruit, nuts and seeds. Perfect during and after exercise and a treat any other time of the day as well.
Gulab Jamuns from Lata (Accra, Ghana)
Milk and sugar based Indian dessert, better made in bite sizes. A treat for someone who craves for extra rich sweets!
Guilt-free Peanut Laddoos from Ria (Minneapolis, Minnesota, US)
The pairing of peanut
s and jaggery is very common in India and as the name suggests, you can indulge in these laddoos absolutely guilt free, and satisfy your daily dessert craving.
Colourful Macarons from Magpie (San Jose, US)
I finally baked macarons and I am so proud of having mastered these tempestuous creatures! The macs in the picture are chocolate, green tea, raspberry and coffee.
Biscottini Alla Cannella e Dulce de Leche (Cinnamon Cookies with Dulce de Leche Macadamia Nuts) from Alessandra (Ferrara, Italy)
A comfort recipe of buttery cookies filled with dulce de leche and topped with some crunchy macadamia nuts. Simplicity is their essence combined with a very crumbly texture.
Mini Tortuga Rum Cakes from Meredith (Monroe, New Jersey, US)
Buttery and delicious Mini Tortuga Rum Cakes in honor of International Talk Like a Pirate Day (Sept 19th), from a modified cake mix!
Orange Chocolate Chip Cupcakes from Soma (Plano, Texas, US)
A morish combination of these Orange and Chocolate mini bites were created for the kids but were loved by all. Wonderfully refreshing treat with the cuppa or to simply to satisfy a child’s need.
Rocky Road Squares from Corina (London, England)
Squares of chewy marshmallow, crunchy biscuit topped with fruit and nuts all bound together in dark chocolate. Rich and delicious.
Macarons with White Chocolate from the Happy Cook (Knokke, Belgium)
Cute and yumm.
Chocolate Crackle Top Biscuits from Johanna (Melbourne, Australia)
Also known as Chocolate Crackle Cookies, these Chocolate Crackle Top Biscuits go from round snowy white balls to flat discs that look like cracked earth in the desert, after baking. They are soft inside with an intense chocolate flavour and the odd chunk of chocolate.
Sanrio Cookies from Cooking Gallery (Germany)
I made traditional butter cookies decorated with sugar fondant and painted with food colorings based on Sanrio cartoon characters from Japan.
Mini Raspberry Swirl Cheesecakes from Sheena (Sydney, Australia)
There’s something very satisfying about digging into fluffy, sweet cream cheese with a biscuit crust and these raspberry swirl ones are even better the next day.
Kartoffelchen from Reshmi (Paderborn, Germany)
A successful marriage of biscuits and cocoa powder. An ideal party dessert treat to enjoy!
Gulab Jamuns from Sangeeta (California, US)
This is my husband’s favorite dish which I love to make for most of the occasions.
Butterscotch Pedas also from Sangeeta (California, US)
This is a simple and quick to make sweet with a new flavor to it.
Coconut Burfi from Lata (Accra, Ghana)
When I have extra coconuts, I scrape and freeze them for use later. These coconur burfis were made with this coconut.
Hazelnut Gateau Breton from Heather (Paris, France)
A mini version of a hazelnut gâteau Breton, which is a traditional cake made with ground hazelnuts and salted butter and a criss-cross hatch pattern on top. I used browned butter for my bite-sized treats.
Milk Chocolate Fudge from Lata (Accra, Ghana)
The very mention of condensed milk made me want to try this recipe and I did it in the microwave. The addition to the original recipe was a few spoonsful of cocoa and I had a delicious tasting sweet.
Lemon Meringue Tartlets from Charlotte (Singapore)
Tangy, sweet, sour and rich all in one bite!
Microwave Badam Peda from Priya (Paris, France)
I celebrated this two years of blogging with microwave badam peda.
Microwave Pistachio Peda also from Priya (Paris, France)
Green pedas prepared with ground pistachios, ricotta cheese, milk powder,sugar and few pistachio chunks.This peda takes 10 minutes in microwave oven.
Black Forest Macarons from Nic (Kent, UK)
Chocolate macarons filled with cream and cherry jam, you could almost be eating a Black Forest gateaux!
Mini Pumpkin Pies from Anh (Melbourne, Australia)
Cute and delicious.
Oatmeal Date Raisin Peda from Shobana (Texas, US)
This ped is not very cloyingly sweet and is loaded with the goodness of almond, peanuts, oatmeal, dates and raisins.
Chocolate Chunk Ricotta Cake from Sarah (Oshawa, Ontario, Canada)
Sinfully rich, without seeming like you just ate a stick of butter. The ricotta and buttermilk make for a moist, tender cake that plays off the chunks of dark chocolate perfectly.
New Years Party Bars also from Sarah (Oshawa, Ontario, Canada)
Perfectly sweet espresso “brownies” (no chocolate, but they are brown!) for those parties that run into the wee morning hours! I cut these into petit-four sized pieces and decorated them with vanilla icing rosettes and chocolate-covered espresso beans.
Dessicated Coconut Laddoos from Veena (Chennai, India)
This is a no cook quick bite sized dessert,very easy to make and tasty too.
Mini Ricotta Triangles from Mihaela (Illinois, US)
Delicious ricotta filled puff pastry triangles.
White Chocolate Peppermint Truffle Cups from Susan (New York, US)
Delicate and dainty, these tiny candy cups of mint-infused chocolate taste and feel like sweet little comforts.
Mini Pear Crisps from Sweatha (Bangalore, India)
These are simple crisps which are low sugar and are prepared in small individual bowls or rather bake and serve bowls.
Tumr bel Nargine (Dates with Coconut) also from Sweatha (Bangalore, India)
These are nothing but simple dates cooked and stuffed with almonds and rolled in coconut and served.
Coconut Laddoos from Denny (Seattle, Washington, US)
Easy, elegant and quick bite sized balls.
Petite Meringue Pies from Madhuli (Nasik, India)
Refreshing tasty pies with a citrusy flavor.
Orange, Pumpkin and Spice Sweet Rolls from Melissa (Eindhoven, The Netherlands)
I blog all about sweet yeasty bread desserts. These are one of my favorite combinations – pumpkin and orange – perfect for this first day of fall (sept 21)
Egg Free Pink Birthday Cupcakes from me (Goa, India)
Egg free, deliciously soft, not too sweet and ever so pretty and pink birthday cupcakes.
The final dessert in this round-up of Sugar High Fridays is from Shwetha Jani (Jamnagar, India). She does not have a blog (yet) and so sent in her recipe for White Chocolate brownies with Strawberry Ice-cream with a picture.
This recipe can be ready within 15 minutes plus it indulges our senses with chocolate strawberry. And this is a brownie with a soul.
Ingredients:-
1 cup all purpose flour.
1/2 cup milk.
100 gm white chocolate.
50 gm butter.
1/2 tsp baking powder.
1/4 tsp baking soda.
75 gms powdered sugar.
50 gms dark chocolate.
few drops of vanilla essence.
1/2 cup chopped walnuts and black currants.
a pinch of salt.
To serve: – 1 scoop strawberry ice-cream.
Method:-
1\. Sieve the flour, baking powder and soda in a bowl.
2\. Take butter and melt in microwave (medium) for 20 seconds.
3\. Mix melted butter, sugar and milk and vanilla essence in a separate bowl.
4\. Melt white chocolate and put it in the dry ingredients bowl.
5\. Add black currants and walnut in the flour bowl.
6\. Take the butter, sugar and milk mixture and mix it well with the flour. Mix it till the ingredients are well blended.
Churn it for around 2 to 3 minutes. Now take a well greased glass tray and pour in the batter.
7\. Melt the dark chocolate and put it on the batter, give it a light swirl forming wave patterns.
8\. Microwave it high (900W) for 3 minutes. Let it cool for 10 minutes.
9\. Cut the brownies into slices and serve it with a scoop of strawberry ice-cream.
Gayatri (U.S.), whose submission had landed in my Spam folder and got deleted, wrote to me and sent in not one, but six bite size desserts/ sweets!
I have included all the submissions I received, and I do not think I have left anyone out. As I mentioned previously, there was one submission that landed in my Spam folder, which I deleted before I realized it was a SHF submission.
If you have sent me a “bite size dessert or sweet” for this SHF and I have by omission left it out, please leave a comment at this post. Please also resend me your submission with the details and I will include it in this round-up at the earliest. Thank you.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
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