Another week, another round of baked goodies that I haven’t had time to try. Hopefully at least some of you will have a go at one of these:
- Lemon pudding cake is one of my favorite desserts, and the Lemon Curd Cake at Alpineberry seems very similar, although in the latter dessert, lemon curd is folded into the cake batter itself, rather than left to form on the bottom of the baking dish as a sauce.
- Lemon Brownies are an intriguing twist on a classic from A Cat in the Kitchen, with a lemon cream cheese topping on a fudgy base. And in case that isn’t chocolaty enough, they’re also topped with a drizzle of chocolate ganache.
- Still have summer tomatoesto use up? Daily Bread Journal‘s Tomato, Goat Cheese and Onion Tart, is easy to make and really simple. Crust aside, it basically has four ingredients: tomatoes, goat cheese, onions and basil.
- A more unusual way to enjoy tomatoes is in Cupcake Project‘s Tomato Cupcakes, which are filled with a basil cream filling and topped with pesto truffles and a honey tomato glaze.
- I love the little stars on top of Kitchen Wench‘s Gooey Mocha Tarts. The sugary white stars in a sky of mocha filling looks too tempting to resist – and is a nice way to finish off a tart that doesn’t involve huge dollops of whipped cream. The fact that the tarts are from an Alice Medrich recipe doesn’t hurt either.
- I’ve had chocolate stout cupcakes before, but this is the first time I’ve seen Double Chocolate Stout Cookies before. The cookies are rich and have a unique flavor that you won’t find elsewhere, and they’d be a great choice for a St. Paddy’s party if you can wait that long. They’re also vegan. Have cake, will travel does call for a few less common ingredients in the recipe, but helpfully includes substitutions if you don’t have them on hand for baking.