Bites from other Blogs

  • Vin Santo is an Italian dessert wine made from grapes that are dried, pressed, fermented and aged into a very sweet and distinctive spirit. Noble Pig‘s Grape and Vin Santo Cakes is a great way to showcase its unique flavor, as the sweet and buttery cakes include whole grapes, in addition to a generous amount of Vin Santo, that play up the grapey flavors in the wine. The cakes are baked in a jumbo muffin pan, but if you don’t have one, you should be able to make slightly smaller versions by adjusting the baking time a bit.
  • Anzac Day is April 25th and in keeping with tradition, Tartelette posted about Anzac biscuits – or actually, a variation on them: an Anzac Tart. The tart has lots of the featured ingredients from standard Anzac biscuits – oats, golden syrup and coconut – in the form of a sticky oatmeal tart topped with a layer of coconut bavarian and a streusel made out of the traditional cookie dough. It’s impressive, and while it won’t ship as well as the usual biscuits, it would definitely perk up anyone sitting down to eat it.
  • Jamie Oliver’s Ultimate Gingerbread, posted by Cherrapeno, is more similar to shortbread than to the cake-like gingerbread that is a bit more common over in the US. In fact, it actually uses store bought shortbread in the recipe, ground up into crumb form! The shortbread is mixed with ground ginger, crystallized ginger, treacle and golden syrup, and comes out to be sweet, spicy, soft and crunchy all at the same time.
  • A cherry float is similar to a root beer float, but is made with cherry coke and ice cream for a fruitier flavor. The Cherry Float Cupcakes that Coco Bean made this week use regular coke and maraschino cherry syrup to create the same general flavor in a cupcake. The cakes also include some cocoa powder, to bring out the cocoa notes in the soda, and is topped off with a cola-tinged icing and a maraschino cherry.
  • If you’re getting a little tired of the same old chocolate and vanilla cakes, you might want to do what Slow Like Honey did and try Alice Medrich’s Toasted Sesame Cake. Generously studded with black sesame seeds, the cake has an unusual look and an unusual flavor due to the generous amount of toasted sesame oil in the batter. It doesn’t need frosting, but a simple scoop of vanilla ice cream pairs well with this.

5 comments

  1. Thanks for the links! I am always looking for good food blogs to devour.

  2. I adore baking. I just posted my first delicious recipe on my blog, check it out. I must say I admire people that can bake everyday for the pleasure of it.

  3. Thanks for the shout out…I love those cakes! I’ll check out the other links too!

  4. wow.. i’m very

    enjoy reading your post. great.

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