Bites from other Blogs

  • The best desserts can be the easiest. Fresh berries are probably the very easiest dessert, but making some shortcakes to showcase them is next in line. The Lemon Shortcakes with Mixed Berries from The Ungourmet are easy to make and a great way to serve any kind of berries. The lightly lemony cakes (scones, really) are made with white whole wheat flour to make them a bit more virtuous – or at least, you can tell yourself that when you serve them with the berries and big dollops of lightly sweetened whipped cream!
  • Sometimes a whole cheesecake just seems like too much. When that happens, Fake Ginger‘s Mini Turtle Cheesecakes might be the perfect solution. These mini cheesecakes are baked in a muffin pan for perfect single-serving desserts. They have a chocolate crumb and pecan crust beneath a slightly sweet cream cheese layer. Each finished cheesecake is then topped off with a whole pecan and drizzles of decadent chocolate and caramel sauces.
  • Rhubarb is often paired with other ingredients – like strawberries – to sweeten it up. The Lemon Buttermilk Rhubarb Bundt Cake that Honey and Jam baked recently seems designed to show off some of the natural tartness of the celery-like rhubarb. The cake uses fresh lemon zest and a bit of lemon oil for flavoring, and includes plenty of rhubarb. To complete the cake, a very lemony glaze is poured over the top, so there is lots of bright, sweet-tart flavor in every bite.
  • Speaking of less than common combinations, LunaCafe‘s Heavenly Parmesan Sour Cream Pound Cake immediately caught my eye. I like the notion of sweet and savory – but putting parmesan cheese into an otherwise sweet pound cake is a new idea to me! Apparently, the parmesan doesn’t come through in the finished cake, just enhances the tenderness of the cake’s crumb and sneaks in a very subtle hint of savoriness that makes the cake quite addictive.
  • Tartelette seems certain that these Tamarind Coffee Cupcakes with Chocolate Cream Cheese Frosting can be passed off as breakfast food, but they sound like quite the decadent way to start off the day. On the other hand – is that a bad thing? These cupcakes are gluten free and made with millet flour, cornstarch and rice flour, which gives them a very tender crumb. They also use both coffee and tamarind paste, for something of a pick-me up when it comes to flavor.

2 comments

  1. Nicole, it is very kind of you to share the love by pointing folks to other interesting foodblogs. Your generosity is inspiring and much appreciated.

    Thank you so much for highlighting my Heavenly Parmesan Sour Cream Pound Cake. :-)

    All the Best…Susan

  2. It is good that you consider other partners too. It is a good start, good for you and your visitors.

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