Bites from other Blogs

  • I’ve had some cookies called snowballs before, and they tend to be tender ball-shaped butter cookies rolled in powdered sugar – hence the name. Cookie Madness‘s Cinnamon Snowballs look a lot like the traditional snowballs, but are made with an unusual combination of cornflakes and cake flour. The cake flour lends the expected soft texture of the traditional cookies, while the finely crushed cornflakes add an unusual crumbliness. They also are a great way to use up leftover breakfast cereal. Anyone want to experiment with Cinnamon Toast Crunch instead of cornflakes?
  • I am a big fan of lemon meringue pies. The combination of tart, thick lemon filling and light, sweet meringue is a great one, and when you add the crunch of a crust to the mix, it’s a wonderful mix of textures and flavors. The Way the Cookie Crumbles recently made a variation that replaces the usual crust with cake. The Lemon Meringue Cake is completely covered in a gorgeously browned, swirling meringue. The cake is a light lemon-kissed chiffon that sandwiches caramel and lemon cream fillings.
  • Leche Frita is a traditional Spanish dessert. If you can translate the name, you’re probably wondering how the concept of “fried milk” works. The dessert, as made by Palachinka, starts off as a very thick pudding, which is cut into pieces, breaded and fried. The result is a treat that is a bit like a custard donut, only without all that pesky donut dough getting in the way of the gooey custard center. These are served with a dusting of confectioners’ sugar and cinnamon.
  • Chocolate mousse is one of those desserts that seems more intimidating than it actually is. Still, if you’re looking for an ultra-easy chocolate mousse, you can’t go wrong with the Mocha Mousse Cups that Almost Bourdain made from a Gordon Ramsay recipe. This mousse uses mascarpone cheese as a base and contains no eggs. The mascarpone provides a very rich base for the mousse, while a generous amount of melted chocolate and espresso create the mocha flavor. The dessert can be made ahead and is going to taste as gourmet as anything you’d find in, say, one of Ramsay’s restaurants.
  • I’ve seen red cakes before, but a red tart crust is a new one for me. Zoe BakesGarlic Kale Tamale Tart has a bright red crust and a quiche-like filling made with cream, eggs, garlic and kale. The custard uses 2 heads of garlic, roasted until they are as sweet and tender as possible. The red in the crust comes from the inclusion of pureed bell pepper and dried ancho chilies. The chilies add some heat to the dish and help make the crust a great flavor contrast, as well as a great color contrast, for the filling.

4 comments

  1. I love all these bites:) That garlic kale tamale tart is so cool looking. I love the bright red crust.

  2. I just love chocolate mousse and making it is easy with Mocha Mousse Cups.

  3. Cool site, love the info.

  4. Yes, why not, I like to experiment with Cinnamon Toast Crunch. Now I’m thinking a heavy dessert with this delicious chocolate.

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