Bites from other Blogs

  • After making my clafoutis-like crustless quichelast week, I’ve been thinking more and more about delicious clafoutis. Cherries are pretty much the most traditionally used fruit, but I love Crispy Waffle‘s take, a tempting sounding Raspberry Almond Clafoutis. The best part, given that we’re still in the middle of winter, is that you can use frozen berries and still get a great result.
  • Continuing on a berry theme, Use Real Butter made a berry-laden Blueberry Muffin Cake. The cake was an adaptation of a muffin recipe from one of my favorite cookbook authors, Donna Hay. This presentation is a nice alternative to single-serve muffins for, say, a nice weekend brunch.
  • Nook and Pantry has a decadent looking Hot Fudge Pudding Cake up. The self-saucing dessert is one of my favorite easy-to-make chocolate treats. The recipe I usually use is quick and easy, but because this one is from Cook’s Illustrated and uses butter and melted chocolate, I suspect that it will be a bit richer than my standard. Not that there is anything wrong with that, of course!
  • Peanut butter fans will want to take a look at Bake or Break‘s Peanut Butter Pound Cake. The bundt cake doesn’t have as much peanut butter in the batter as you might expect, since it still relies on lots of butter to give it a classic pound cake consistency, but still packs a good peanut butter flavor. It is finished off with some milk and peanut butter swirl chocolate chips, but chopped up peanut butter cups might be an even better option.
  • Have you ever had Chokladbiskvi? If you’re not Swedish, I’ll wager that you haven’t even heard of them. At Anne’s Food, Anne explains that these are a popular Swedish cookie with a macaroon-like base – the almond kind of macaroon, not the coconut variety – that is topped off with a generous amount of buttercream and glazed with chocolate. Decadent, like the cookie equivalent of a cupcake, she has translated the recipe into Chocolate Buttercream Macaroons.
  • This last recipe doesn’t involve baking at all, but caught my eye since I’ve been in soup mode lately due to the cool weather. Rose Levy Beranbaum posted a recipe for the best french onion soup. This version is absolute packed with caramelized onions, but the best thing about it is that RLB breaks it down into single-serving portions, so you can make it in advance and still serve it one bowl at a time over a long period (while freezing the rest).

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