Bites from other Blogs

  • If you ever find yourself in need of a dessert that is typically Canadian, look no further than the Maple Ice Cream and Beaver Tails that Lemon Drop put together. A beaver tail is a oval piece of fried dough that is coated in cinnamon sugar before serving. The homemade maple ice cream is made with a generous amount of pure maple syrup, giving it a rich, sweet flavor that will complement all kinds of desserts – including, but not limited to, beaver tails.
  • A good pound cake is like a blank canvas: it is the perfect base for all kinds of desserts. Unlike a blank canvas, however, a good pound cake can also be enjoyed exactly as it is, with no special toppings or accompaniments. The rich Cream Cheese Pound Cake from Treat is exactly what you would hope a pound cake will be. It is moist and tender, with the tight, dense crumb that we associate with pound cake. Top it with berries and whipped cream, or eat it exactly as it comes out of the pan.
  • Sweet Pea’s Kitchen‘s S’mores Whoopie Pies really need no explanation because there is never a bad time – or a bad format – for the chocolate, marshmallow and graham cracker combination of a s’more. These whoopie pies are filled with marshmallow creme and chocolate ganache. The cake-like cookie portion of these sandwiches is made with a graham flour, to give them a graham cracker flavor with a soft, moist texture that really makes these into whoopie pies. These are perfect for a picnic or for everyday snacking when you want s’mores without a campfire.
  • It’s easy to see why Buttered Up, as a citrus lover, couldn’t resist trying out this recipe for Lemon Pull Apart Bread. This rich yeast bread is layered in a very unusual way, resulting in vertical leaves of pastry that are easy to pull off of the coffee cake-like treat. The dough is layered with a very zesty lemon sugar – and quite a bit of it – that caramelizes into a vibrantly flavored and decadently sweet finished product. It is definitely the kind of dish that you would want to serve at a brunch, but will be just as enjoyable on a quiet weekend morning when you can just nibble at it with a cup of coffee.
  • This Raspberry Plum Crumb Tart from Paris Pastry supports my theory that just about everything is improved by adding a crumb topping. The tart starts by making a buttery, hazelnut-enriched dough that is used for both the tart crust and for the crumb topping. The crust is pressed into the pan and baked to give it a little crispness, then it is topped with fresh, raspberries and plums and drizzled with a rich homemade custard before the crumb topping is applied. Definitely a dessert for fruit lovers, this tart can (and probably should) be served while still a bit warm with a scoop of ice cream on top.

One comment

  1. Mmmm…i am loving these “bites” Thanks for including my S’mores Whoopie Pies! :D Now I am off to check out that Raspberry Plum Crumb Tart…sounds incredible! :)

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