Bites from other Blogs

  • Croissants, brioche and other french pastries are a good way to start off the morning, but one of my other favorite breakfast pastries is the Pastelito. Pastelitos are Cuban pastries that have a guava and cheese filling. 5 Star Foodie made a batch of Pastelitos at home, starting with a layer of puff pastry and filling it with a mixture of cream cheese and guava jelly. Guava paste is traditionally used in these pastries, but it is more difficult to find in stores than guava jelly. A quick brush of an egg glaze and sugar syrup for extra sweetness, and these pastries come out of the oven looking like something you’d find at a good Cuban bakery.
  • Hamantaschen are cookies traditionally made for the Jewish holiday of Purim. As a holiday cookie, they’re one of those treats that people don’t usually make at home, but are much better when made at home rather than being store-bought.Simply Sifted starts these a batch of these cookies off with a simple dough that is flavored with orange zest. Any kind of fruit filling or jam can be used to add a splash of flavor and color to the center of the cookies, which are rolled out and then folded up into triangular hat shapes before baking.
  • Natalie’s Killer Cuisine‘s Salted Cashew Cookies with Homemade Dulce de Leche are a twist on peanut butter cookies. They start off with whole, roasted cashews, which need to be processed in a food processor (with a little bit of peanut oil) until very smooth and creamy. The nut butter then goes right into a cookie dough, along with brown sugar, butter, vanilla and a few cashew bits for crunch. The cookies are finished with a little sprinkle of sea salt, which makes then a good match for the creamy dulce de leche spread that sandwiches them together.
  • Dense, decadent and rich all describe the Vintage Butterscotch Bars from Culinary in the Country. These easy to make bars are a type of blondies, as their chewy and almost fudgy texture does make you think of brownies, even though there is no chocolate in these. The bars get their flavor from a very generous amount of brown sugar. To stop these bars from being too sweet, CitC mixed in some chopped walnuts, but cutting them up into bite-sized pieces will let you savor their flavor without being overwhelmed by butterscotch, too.
  • Cookies and Cups has been experimenting with making Homemade Kit Kats. These layered bars aren’t really exactly like the candy bars for a number of reasons, the most obvious of which being that they’re quite large. Still, the flavors are there and with good quality ingredients you’re going to get a treat that will taste better than the “real” thing. The bars start with a lyaer of salted club crackers, which are topped with a graham cracker-containing caramel. Another layer of crackers and caramel comes before the final crisp layer of crackers and finishing layer a rich chocolate peanut butter mixture.

7 comments

  1. I love the Bites from other Blogs feature, Nicole! You are required daily reading for me . . .
    I want to mention, though, that hamantaschen actually do not work so well with just any kind of jam or filling. These cookies tend to leak and explode open. Regular supermarket jam is not such a great idea–especially for rookie hamantaschen makers. It is best to stick with apricot lekvar, prune lekvar, or other filling specially formulated to be heat proof. If you are lucky and can get your hands on bakers jam (made by Hero and Bakers Choice and others) that is your best bet.
    I have some other hamantaschen tips on my blog:
    http://pragmaticattic.wordpress.com/2010/02/18/hamantaschen/

  2. Hey! Thanks for the shout out!
    And I am SOO making your homemade samoas…if they taste half as good as they look it will be the death of my diet!

  3. Thank you so much for linking to our blog! You made my day!

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  5. Indeed great post you have here. It would be nice to read a bit more about that topic. Thank you for posting such information.

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