Bites from other Blogs

  • Lemonade and limeade are refreshing drinks, not just because they’re served cold, but because of the zestiness of the citrus fruits. This zestiness carries over into other dishes, so it’s no surprise that Culinary in the Country dubbed these Coconut-Lime Bars with Hazelnut Shortbread Crust as being refreshing. The bright lime flavor really stands out against the sweet coconut and nutty crunch of a shortbread crust packed with toasted hazelnuts.
  • Hazelnuts also popped up in Visions of Sugar Plum‘s Cinnamon Hazelnut Brownies. These rich brownies have Nutella – that delicious chocolate hazelnut spread – mixed into the batter to infuse it with hazelnut flavor (as well as enhancing the chocolate of the brownies). They are also topped off with chocolate chips and hazelnut pieces. The hazelnuts toast up nicely in the oven and add some great texture to these bars, as well as bringing even more attention to the Nutella in the batter.
  • I’ve always liked jelly roll-type cakes because they aren’t fussy and have a fun look to them – not to mention that they taste delicious and are very versatile. The Rolled Nut Cake with Raspberries from Anne’s Food is a perfect example. The cake base is a simple sponge cake that includes ground hazelnuts and it is filled with fresh whipped cream and raspberries. The whole thing takes very little time to put together and it has a light flavor and texture that is perfect for summer, especially if you get some top notch berries in there.
  • Cogito Ergo Creo made a delicious looking Vanilla Cream Pie with Gingersnap Crust that doesn’t use any cream. The recipe is based on a Chocolate Moo-less Pie recipe that uses tofu as the base and gets its flavor and richness from melted chocolate chips. The vanilla pie calls for melted white chocolate chips, so unlike the chocolate version, it’s not vegan, but it is creamy, decadent and very easy to put together. It’s also a little bit sturdier than your typical vanilla cream pie, so you shouldn’t have any problems serving it on a hot summer night, either.
  • When you have a lot of fresh, ripe strawberries, you don’t need to do too much with them to really show them off. Closet Cooking‘s Strawberry Tart is made with puff pastry and plenty of berries. It’s simple, and really puts the jewel-like berries into the spotlight. The tart is garnished with a generous sprinkle of chopped pistachios, which add crunch and a nice splash of green to the ruby red base beneath them. This tart is probably best the day it is made, but if you like strawberries, I suspect that getting through the whole thing won’t be much of a problem!

8 comments

  1. Ooh, good ones. I am really crushing on that jelly roll-type cake. Yum.

  2. how many delicious recipes :)

  3. You may want to change pecans to pistachios in the Strawberry Tart blurb. It got my attention when you said pecans but then said a splash of green to the look. I figured something was wrong if pecans were green! :) Looks delicious–all of them!

  4. Linda – My mind was elsewhere when I typed that, obviously! I fixed it, thanks.

  5. Thanks for the shout out! I love your blog and read it daily. I’m reading about how to make a great hamburger right now.

  6. Thank you for sharing I wish I could go somwhere.

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