Bites from other Blogs

  • Alice Medrich’s Bittersweet Decadence Cookies have very little butter in them and your first thought, in looking at the recipe, might be that they are low in fat. On the contrary, these cookies more than make up for their lack of butter with a ton of melted chocolate that makes the cookies gooey and decadent. Lemonpi‘s variation on the original is gluten-free and uses just a small amount of glutinous rice flour in the dough. Alice’s Cococa Fudge Cookies are her lower fat version of a similar recipe.
  • Coffee and Vanilla‘s Blueberry Crumb Cheesecake has a rich cream cheese layer studded with blueberries as its centerpiece, but it is the layers around it that make this cake a little more unique. The cheesecake has a crumb crust on the bottom and on the top. The crust and crumb topping are made from the same mix, with one packed down to provide a base for the cake and the other crumbled on top as a coffee-cake’s streusel topping might be.
  • Pound cakes are know for being dense and tender, with a tight crumb and a high fat content. Eat My Cake Now tried out a recipe for a classic pound cake with a twist, a Light and Airy Pound Cake. The cake still has a very high fat content, but the primary difference between it and some other pound cakes is that the eggs are separated, then the egg whites are folded in at the end. This gives the cake a more open, less dense crumb and helps to make the cake seem less heavy overall.
  • The Lemon Cheesecake Cupcakes from Cafe Fernando are individual cheesecakes baked in muffin cups. Each one has its own little crust pressed into the cup so it really does look like a miniature version of a full-sized cheesecake. The crust is made with crust gingersnap cookies and almonds, while the smooth cheesecake portion is a combination of heavy cream and cream cheese, touched with just a little bit of lemon and topped with fresh berries. These are great for parties, portion control and if you just want a little variation on a regular cupcake.
  • La Tartine Gourmande‘s Ginger Flavored Fig Tartelets are a great choice if you’re a fan of fresh figs. The simple tarts require very little work to put together. The crust is prepared and pressed into small tart pans. It is filled with a sprinkle of almond meal, sugar and grated ginger, then topped with fresh figs and butter before baking. The sugar adds just a bit of sweetness while the honey flavor of the roasted figs is allowed to be the star.

4 comments

  1. I’m happy to hear you liked my recipe. I made similar cheesecake 3 times, once chocolate crumbs and cheese only, chocolate crumbs with blueberry cheese, and plain crumbs with strawberries in cheese layer, all of them tasted really great… and they are sooo easy to make! :)

    Have a nice day, Margot

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  3. Great blog you got here. I’d like to read more concerning this topic.

  4. Great post as for me. I’d like to read a bit more about that theme.

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