Bites from other Blogs

  • Quince is a fall fruit that doesn’t get as much attention as apples or pears do, despite having a flavor profile that isn’t that different from them. The main difference is that quince must be cooked before it is eaten, and this trait actually means that quince is a great option for baking into desserts, such as Delicious Istanbul‘s Quince and Walnut Cake. This loaf cake has all kinds of warm, spicy fall flavors on top of the quince and walnut, including dried cranberries, cloves and nutmeg. It’s moist and satisfying, a good choice to eat with breakfast or to serve as dessert.
  • Baking Part Time recently made some delicious looking Honey Truffles, dark chocolate truffles that are lightly sweetened with honey. You might think that honey wouldn’t be able to stand up to dark chocolate, but the flowery notes of good quality honey really do come through the chocolate. Like most truffles, these will keep well and they make excellent gifts, both for the holidays and for everyday occasions. Of course, you can also simply keep them at home to indulge yourself, too.
  • Sweet white chocolate is a good match for sweet tart fruits, like cranberries and raspberries. That is why the White Chocolate Cranberry Blondies that The Novice Chef baked are bound to be a hit. The buttery blondies are easy to make and have both white chocolate chips and dried cranberries in them. On top of adding flavor, the cranberries add just the right splash of color and make these bars particularly attractive.
  • If you like to have peppermint treats around the holidays in addition to candy canes, you might want to make Baker’s Royale‘s Chocolate Peppermint Roll. This lovely looking cake starts with a chocolate roulade. It is filled with a homemade peppermint buttercream frosting and glazed with a decadent chocolate sauce. You definitely get plenty of both mint and chocolate in each slice, so the dessert tastes just as good as it looks. Don’t forget to garnish it with some chopped peppermints!
  • Buckwheat pancakes are simply delicious and one of those foods that I’ll definitely order when they turn up on a menu. This is partly because you don’t see them all that often and partly because buckwheat goes very well with maple syrup. The Buttermilk Buckwheat Yeast Waffles that Eating Out Loud made for breakfast look like they’d be just as good. This overnight waffle recipe isn’t as difficult as you might think and yields light, tender waffles that have a lot of flavor – and, of course, go exceptionally well with a generous splash of maple syrup.

One comment

  1. Thanks for the shout out for the honey truffles! Great roundup. I love that there are resources and posts like this that help me find other food bloggers to add to my ‘follow’ list :) And I agree with the honey truffles making great gifts… I’ve got a few friends who have ‘hinted’ at what they would like for the holidays ;) Of course I’m sure if I try out those white chocolate cranberry blondies, they might sway in another direction.

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