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Bites from other Blogs

  • Meringue and custard are generally at opposite ends of the texture spectrum, one light and airy and one dense and silky. Perhaps that’s why they make such an interesting combination in No Special EffectsFilipino Meringue-Custard Roulade. The outer shell of this roulade is made from a soft meringue made with 10 egg whites. The 10 egg yolks leftover all go into a custard, along with some sweetened condensed milk, to make a very rich (and very satisfying) filling. The finished dessert has a great balance between the layers of the roulade.
  • I often make a Cranberry Orange Bread for the holiday season and I like the idea of a Cranberry Orange Buckle, which Family Style Food made as more of a comfort food take on the flavor matchup. This buckle is like a moist cake, loaded with fruit and topped with a smattering of crumbs to create a nice crisp topping. I think that you could serve this as a coffee cake, but serving it warm while the berries are at their juiciest seems like it might be the best way to enjoy this recipe.
  • Everyone who was tempted by my Snickerdoodle pie should take a peek at Recipe Girl‘s Pumpkin Snickerdoodles. This snickerdoodle variant has pumpkin puree in the cookies, giving them a lovely orange tinge to their color and a slightly more cake-like consistency than the original. They’re got great flavor and travel a bit better than pumpkin pie does, especially if you’re going to be bringing dessert to a far off family gathering!
  • Clumbsy Cookie baked up one of the most upscale versions of Oreos I’ve seen in a while, Oreo Macarons. This take on the classic french cookie has actual Oreo cookies in it, to give the macarons an authentic flavor. The chocolate wafers from the cookies are ground up and incorporated into the almond-meringue shell of the macaron. The leftover filling is actually used to fill the cookies, so you get very close the the “real” flavor of the oreo in a totally different vehicle. Still looks like they taste good when dunked in milk!
  • I’ve never seen a pumpkin flavored Ben and Jerry’s ice cream in my grocer’s freezer, but Please Pass the Pie has their cookbook and made Ben & Jerry’s Pumpkin Ice Cream at home. This recipe is a must try for pumpkin pie fans, since it contains pumpkin puree and is spiced up with a mix of pumpkin pie spices. Try to make sure your spices are as fresh as possible for the best flavor, and consider serving scoops of this in mini graham cracker crusts for a pie-like presentation!

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8 Comments
  • Krissy
    November 11, 2009

    Meringue is “light and hairy”? 😉 Still, sounds absolutely delicious! And a great way to use up both parts of the egg.

    Those oreo macaroon sound absolutely heavenly!

  • Nutmeg Nanny
    November 11, 2009

    Small spelling mistake….”light and hairy” 🙂 Although I completely love it! I love the pumpkin snickerdoodles….how delicious!!! Thanks for all the lovely bites….yum 🙂

  • clumbsycookie
    November 11, 2009

    Thanks Nicole! Glad you liked the Oreo macaron!

  • Lori @ RecipeGirl
    November 11, 2009

    Thanks Nicole! Those Pumpkin Snickerdoodles were mighty tasty 🙂

  • sumatriptan
    December 1, 2009

    bad migraine

  • flomax
    December 14, 2009

    wow

  • SwealeLah
    January 25, 2010

    The information here is great. I will invite my friends here.

    Thanks

  • buy latisse
    April 10, 2010

    +100

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