Bites from other Blogs

  • Usually, one of the best parts about eating waffles is getting to douse them with maple syrup as you eat. My Baking Addiction‘s Maple Chip Waffles infuse some maple right into the batter. Maple Chips look like brown sugar-colored chocolate chips and have an intense maple flavor to them, so you get a little bit in every bite of whatever you mix them into. Naturally, you should still go right ahead and serve these waffles with more syrup, but the leftover chips – which you’ll probably need to order online – can be saved to add into cookies and other baked goods.
  • Gluten Free Pastel de Arroz reallys conjure up memories of childhood for Cannelle et Vanille. Well, the smell and flavor of eggy custard kissed with cinnamon, vanilla and lemon peel brings back memories of childhood, since the kind served up at the local bakery used buttery puff pastry instead of a gluten free one to form the crust. You can go either way if you try these at home, but having the gluten free option means that these lovely little tarts will be accessible to just about everyone.
  • I’ve heard that Momofuku’s Crack Pie is dangerously addictive. Looking at Momofuku for 2‘s pictures after baking one up at home, courtesy of a recipe for it from the LA Times, you can start to see why. The pie starts out with an oatmeal cookie crumb crust, made out of freshly baked oatmeal cookies that are crumbled just for this purpose. The filling is a very buttery mixture that includes sugar, heavy cream and egg yolks and falls somewhere between custard and caramel on the flavor spectrum. The recipe makes enough for two, so if you don’t want to risk digging into the second one yourself, take one to a friend’s house to share.
  • St Patrick’s Day is right around the corner, and what better dessert to try than a Guinness Bundt Cake from Confections of a (Closet) Master Baker. Many recipes that call for Guinness also call for chocolate, but this cake does no such thing and is more like a gingerbread or spice cake. It uses a whole can of the rich-tasting stout, as well as molasses, lots of spices and a generous handful of candied ginger. It’s spicy, flavorful and a great way to infuse a little of the Irish spirit (or Irish beer, in this case) into your cooking.
  • If you’re tired of the same old peanut butter cookies, another peanut buttery recipe worth trying is the one for Chewy Peanut Butter Blondies from Epicurean Escapism. These blondies have plenty of peanut butter in them that contributes a rich, nutty flavor and helps to give the bars their chewiness. A handful of mini chocolate chips breaks up all that peanut butter when you go to bite into a piece. I think that a handful of chopped, toasted peanuts on top would add another layer of tastiness to this easy to make dessert, adding a little extra salt, a little crunch and making the base seem even chewier by contrast.

3 comments

  1. You know, I’m excited to try the maple chips in the batter, but syrup to me is more than just the flavor….it’s the goopy consistency and the smell and the whole thing! BUT why choose? Chips AND syrup!

  2. Thanks for the postings I looked at the crack pie. I never heard of it before but it looks like several people have! I may try it on a weekend. Thank you for blogging! I really enjoy reading your site. I could get lost for hours looking at all the great recipies.

  3. Have you actually done the Crack Pie? I’ve read comments that suggest something is missing from the LA Times recipe.

    I wouldn’t have any way of knowing not having tried either the Times or Momofuku’s versions. But I’m interested in what results you get.

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