Bites from other Blogs

  • Perfect for spring, Tartelette‘s Ice Cold Lemon Strawberry Fraisier is a lovely dessert for stepping into spring. It uses fresh strawberries, a grand Marnier flavored mousse and a slice of Meyer lemon pound cake to build a molded, frozen dessert that is as refreshing as it is beautiful. It can easily be adapted to work with other flavors of mousse and cake, as well.
  • Butter may play a key role in most scone recipes, but that doesn’t mean you can’t turn out a delicious scone without it. Vegan Visitor used shortening – known for making tender baked goods – in batch of Brown Sugar Scones. With the flavors of brown sugar and maple syrup in the scones, it’s unlikely you’ll miss the butter, but if you’re not vegan you can always adapt the recipe to use butter instead of shortening.
  • Homey looking Honey and Orange Creams from Apple & Spice fit the description of perfect after-school cookie to a “t.” The sandwich cookies are made with an easy drop cookie dough, flavored with orange zest, honey and walnuts, and are filled with a simple honey-tinged buttercream. All you need is milk and you’re ready to serve.
  • When Oh for the love of Food! had a craving for coffee cake, the streusel-topped American variety wasn’t what she had in mind. A coffee-flavored cake was a better fit and the perfect thing turned out to be a batch of Hazelnut Espresso Babycakes. The little cakes have espresso, hazelnuts, Frangelico and Nutella in them and are very rich – and satisfying – in their flavor.
  • Have you ever eaten kumquat? The tiny citrus fruit is a mix of sweet and sour and is generally eaten whole. Culinary Concoctions by Peabody candied some thin slices of the fruit and used them to top off some Tangerine Kumquat Rounds. The cookies have a buttery dough flavored with tangerine zest that is rolled out and topped with candied kumquat before baking. They look beautiful and, now that I think about it, very similar to the guava-topped Cuban Shortbread Cookies I make from time to time.
  • Alice Medrich is the queen when it comes to chocolate recipe writing, so I wasn’t terribly surprised when I read that the ooey gooey Dark Chocolate Tartlets on Fresh Approach Cooking came from one of her recipes. Adapted slightly, the tarts are very decadent and absolutely packed with a sweet and rich dark chocolate filling. The tarts are easier to make than the look, so are a great choice when you want to trot out a fancy dessert at a dinner or party.

2 comments

  1. Thanks for sharing those links! I’ll definitely do some browsing :)

  2. Holy SMOKES. Thanks for the link. I have had more visitors today than any day ever (even when I’ve been mentioned in major metropolitan newspapers!) Groovy goodness. Merci, gracias, et al.

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