Bites from other Blogs

  • If you didn’t see enough candy to last for a while after Halloween, you might want to take a peek at Swirl and Scramble‘s Nutmeg & Orange Praline Truffles. These truffles are loaded with orange, nutmeg and crispy praline, and are dipped in a coating of dark chocolate that gives a firm shell to the creamy centerpiece. These are a far cry from single-serving candy bars, but are actually pretty easy to make and extremely impressive looking if you opt to make them and put them out when company is coming over the holidays.
  • The Roasted Pumpkin Cheesecake at I nom things looks delicious, especially because it has a chocolate crust to contrast with the mild flavor of the pumpkin cheesecake. I also like the fact that the cheesecake is cut into bars to serve, as it makes it seem a bit less fussy and more portable. You can skip the step that calls for roasting uncooked pumpkin and use puree if you want to shorten the timeline for making this dessert.
  • Clafoutis is one of my favorite desserts, and I always bake up my signature pear clafoutis around the holidays. Our Chocolate Shavings recently made a similar recipe, but with an interesting little twist to it: Pear Clafoutis with Fleur de Sel Caramel. This recipe makes 6 individually sized clafoutis, which can make for a nice presentation, but the lovely caramel sauce will work with either of these recipes, as well as with anything else you think could benefit from a bit of caramel.
  • The Lemon Poppyseed Yogurt Tart that La Tartine Gourmande is a family favorite recipe – actually a takeoff on one. The french-style tart is similar to a cheesecake, but instead of being made with cream cheese it is made with combination of sheeps’ milk yogurt and mascarpone. The lemon and poppyseeds just add a bit of interest without providing an overwhelming texture or flavor, letting the rich dairy base speak for itself.
  • Like Bread and Honey, I have a soft spot for older cookbooks, whether they’re collections of hand-written recipes or little bound books from Good Housekeeping that were published decades ago. Country Crust Bread is a recipe that came from one of these older cookbooks and it is still just as good as it ever was. The bread is simple, but flavorful, and makes a great side for soup when it’s chilly outside.
  • If you’re a pumpkin fan but want to make something a little different than traditional pumpkin pie for holiday dinners, consider making a batch of Bittersweet‘s Pumpkin Bread Pudding. Bread pudding usually consists of bread cubes soaked in a plain custard and baked. The custard for this pudding is made with pumpkin puree and all the spices associated with the classic pie – cinnamon, ginger and nutmeg – with a splash of run thrown in for good measure. The recipe is also vegan and uses no dairy or eggs, so this is something that is sure to please any family members with dietary restrictions after a holiday meal.

2 comments

  1. I’ve been enjoying reading your blog. Come check out your Kreativ Blogger {Award}!

  2. I’ve been enjoying reading your blog,TOO!

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