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Bites from other Blogs
Posted By Nicole On April 22, 2009 @ 7:07 am In Baking,Foodies and Chefs | 4 Comments
- One of White on Rice Couple‘s recent posts doesn’t need much more than an introduction to make your mouth water. Deep Dish Chocolate Chip Cookies are made with cookie dough that is baked in a dish or ramekin. They should be served warm, with loads of ice cream on top, delivering a gooey, chocolatey, treat that is hot, cold and very decadent.
- As a big artichoke fan, I couldn’t pass up the opportunity to mention the Torta di Carciofi from The Wednesday Chef. Translated as artichoke torte, this dish is an open-topped pie with a filling made from artichoke hearts, eggs, ricotta and parmesan. The crust is made with puff pastry, and since you can use frozen artichokes hearts, the whole thing comes together much more easily than you might think.
- Grapes are delicious fruits, but not often appreciated in baked goods as much as some of their other fruity counterparts. I like to see recipes that use them, like my Grape and Raisin Bread, or Tiramisu‘s Grape Focaccia. The focaccia is unusual in that it incorporates wine into the dough, nicely complementing the flavor of the grape halves that stud the finished bread. Grape juice would probably be a viable alternative if you are looking for a way to make this alcohol-free and still have all the same flavors in the finished product.
- Cold souffles are a great alternative to hot souffles in the summer. They’re refreshing, can be prepared well in advance, and never seem to elevate the stress levels of novice bakers in the same way that baked souffles do – largely because they’re not actually baked and are quite similar to mousse. One Perfect Bite recently made some Cold Lime Souffles, lovely treats for citrus fans. The light dishes get their flavor from limes and their texture from beaten egg whites and whipped cream. This particular recipe also uses some gelatin to help stabilize the dessert while it chills in the freezer.
- Chai Cake with Honey Ginger Cream is a dessert that should wow tea-lovers with its moist texture, spicy flavor and towering layers. Don’t take the picture too literally, however: Tender Crumb made a 4-inch version – as opposed to the 8-in called for in the recipe – of this lovely cake, so the proportions are a tiny bit off. It’s probably a good sign that the cake recipe can be easily scaled up or down, however. No matter the size, the cake looks amazing and sounds like it tastes that way, too. The frosting in particular sounds delicious, as it is a cream cheese base that is sweetened with honey and spiked with fresh, grated ginger.
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