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Bites from other Blogs

  • It’s nice when a cheesecake comes with a crust that adds a little something besides just graham cracker flavor. Not that there is anything wrong with that, just that you can really make a good cheesecake a lot more interesting by infusing another element into it. For instance, Cookin’ Canuck made Rhubarb Cheesecake Bars with Gingersnap Crust. The crust uses grahams and spicy gingersnaps, and that ginger picks up on the fresh ginger that is mixed into the creamy cheesecake topping. Sweetened rhubarb finishes these off with a splash of color and a burst of fruity flavor.
  • Double Shot Mocha Chunks sound like my kind of cookies. Made by the Other Side of 50, these brownie like cookies have loads of chocolate flavor to them, and are kissed with a hint of espresso powder to make them seem even more complex. They include both semisweet and white chocolate chips. And just in case you were thinking they were too indulgent, these are also made with white whole wheat flour, so you can use the fact that you’re getting some whole grains as an excuse to take a second cookie.
  • These days, it seems like you can find almost anything gluten free. This is a welcome change from just a few years ago for those who don’t or can’t eat wheat, when gluten free options were very limited. I’ve even seen some things that I never thought would be made gluten free, like the Gluten Free Rough Puff Pastry that Gluten Free Girl came up with. The “rough” part of the pastry means that this dough is not made in the usual manner for puff pastry. Instead, butter goes into the flour mixture in chunks and, by repeatedly rolling out the dough and layering it, you get a very similar effect to traditional puff pastry in a lot less time.
  • I love the color of The Pixie Baker‘s Clementine Tart with Chocolate Shortbread Crust. The bright yellow clementine curd that makes up the filling – and it is made with fresh clementine juice – is so vibrant that you want to dig right into with your fork. It looks especially lovely because of the way it contrasts with the crisp, chocolaty crust. This is a good dessert for citrus fans who are looking to try something a little different than another lemon bar recipe!
  • Another tempting tart showed up at Vanilla Garlic. This Strawberry Rhubarb Tart has many good qualities. It starts out with a buttery shortcrust pastry base, which is filled with pastry cream. Frankly, it’s a combination that you could eat along, but in this tart is is finished off with a combination of sweet strawberries and tangy rhubarb. The components of the tart can be made in advance, so you can simply assemble this at the last minute for a springtime dessert.

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7 Comments
  • Cookin' Canuck
    May 5, 2010

    Thanks so much for the link! While I do enjoy a graham cracker crust at times, I do agree that adding extra flavor with gingersnaps (or other additions) adds a great twist.

  • Mags
    May 5, 2010

    Thank you for including my double shot mocha chunks in your “bites from other blogs” today!

  • Anna
    May 6, 2010

    Yummy!!

    for someone who craves for sweets like me, this blogs are really helpful. i can cook/bake delicious pastries in my own with the help of this blog. thanks so much..

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    May 12, 2010

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    May 22, 2010

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