Bites from other Blogs

  • 101 Cookbooks posted a very tempting picture of some fudgy, rich, melt-in-your-mouth brownies. But these aren’t just any brownies. These are Amazing Black Bean Brownies, flourless brownies that are made with all-natural ingredients and sweetened with agave syrup instead of refined sugar. There’s still a lot of butter in the brownies, though this recipe definitely offers a little bit of a healthy twist on a favorite.
  • It’s not a big leap from rice pudding to sweet risotto, but it’s not a leap that is regularly made, so far as I can tell. Stephen Cooks took it and turned out a tempting looking dish of Sweet Risotto with Pear Compote and Chocolate Ganache. A very posh-sounding dessert, the risotto is simple enough to make at home and is quite likely to redefine “comfort food” if you decide to eat the batch yourself instead of saving it for a dinner party or special occasion.
  • A shortbread cookie base layered with a caramel filling and topped with chocolate. Does that combination sound familiar? According to The Canadian Baker, Dixie Bars are quite similar to the ever-popular Twix candy bar, though the filling is studded with crunchy pecans for a bit of extra texture in this version.
  • It’s always a good idea to have a couple of savory baking recipes in your arsenal even i you mostly love to bake batches of cookies. You never know when you’re going to want rolls or something to accompany a dinner. These Cheese Pinwheel Scones from Technicolor Kitchen are exactly the type of recipe you want to have. They versatile and easy to make, with a tender pastry filled with a mixture of goat’s cheese, Parmesan cheese and cheddar cheese (sub any cheese combo you like). Great for accompanying dinner or a light lunch.
  • An ever so lightly more complex savory recipe is the Cheesy French Braid that Cookie Bake Lynn recently made. The yeast dough is rich with butter and eggs, and it is filled with cheese before its trip into the oven. Actually, since it’s a braid, each “strand” of dough is filled with cheese. Stuffed crust pizza, eat your heart out.
  • When I think of filled cupcakes, my first thoughts are of cream filling or of chocolate ganache – not of fruit. That’s no reason to put a limit on the possibilities of what you can put in a cupcake, however. Cupcake Bakeshop‘s pear and vanilla bean filled chocolate cupcakes with vanilla bean buttercream are an excellent example. The cakes are baked and carefully filled with a tender pear filling, similar to what you might find in a turnover. There certainly aren’t too many cupcakes like this one out there and biting into one is sure to be a very pleasurable surprise.

3 comments

  1. Nic, thank you for your kind words. I always love the recipes you choose from other blogs, I’m so glad to be feature here, too!

  2. oh WOW thanks for that agave nectar brownie recipe! I’ve sworn off sugar and booze for a while but I absolutely LOVE agave nectar and that it doesn’t have the negative effects sugar gives me. Reading your blog has been an exercise in self control for the past few days, but it was all worth it today (and that agave nectar cookbook that the brownies are from is already in my Amazon wish list!)

  3. Is there a way to get the measurements in cups and teaspoons for the delicious looking cheese scones? My sisters have loved all your scone recipes… and this one looks spectacular.

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