Bites from other Blogs

  • Homemade frozen yogurt is right up there with homemade ice cream, in terms of desserts that everyone should try making at least a couple of times. Technicolor Kitchen‘s Cherry Ripple Frozen Yogurt shows how easy and how versatile frozen yogurt can be. This easy to make frozen yogurt base features a swirl of a thick, homemade cherry sauce that definitely gives the yogurt the feel of something you’d find in a higher end dessert shop. This is the kind of recipe that you could also easily adapt to work with other fruits and flavors.
  • Spoon Fork Bacon‘s Rose Water Infused Glitter Cake is a stunning cake that is perfect for any celebration, from a festive New Year’s Eve gala to an intimate birthday party. The cake itself is flavored with rosewater, which gives it a delicately floral fragrance and flavor. The three-layered cake is frosted with a simple buttercream, which is covered with gold luster dust for a luminous look. As if that weren’t enough, gold-dusted fresh raspberries finish of the cake as edible garnish.
  • Another celebratory sweet comes in the form of the Champagne Marshmallows from Brave Tart. The champagne flavor in these homemade marshmallows comes from a champagne reduction, where the bubbly liquid is reduced to a strongly-flavored syrup before being incorporated. The champagne still doesn’t give these marshmallows a flavor as strong as a glass of champagne, but toasty and tart notes definitely make it into the candies and give them a grown up, festive flavor of their own. These might be best served with champagne, but if you want to slip them into a mug of hot chocolate instead, I say go for it!
  • Kokken 69 recently made some of the most unique cookies I’ve seen in a while after discovering them in Taiwan: YiLan Ox Tongue Cookies. These cookies are named after their vaguely tongue-like shape and are thin, brittle and almost cracker-like in consistency. The cookies are made with two doughs – a sweet dough and an oil dough – that come together to give them a flaky texture. They can easily be flavored with things like citrus, sesame and other ingredients, but even when made plain, these are versatile cookies that make a great, if unusual, snack.
  • It’s citrus season, and if you’re like me, you have a lot of lemons and oranges to work with. The Citrus Curd at From My Sweetheart shows just how versatile one simple recipe can be and gives several ideas of what you can do with this zesty, flavorful curd by turning it into three different desserts. The silky curd uses lemon, lime and orange in it that contributes to a well-rounded flavor that definitely stands apart from your standard lemon curd. A double batch will give you plenty of curd to experiment with and will give you a chance to come up with your own recipes that feature it as a main ingredient.

4 comments

  1. Unfortunately, those of us in the Midwest are paying close to a dollar for those oranges & lemons and are thrilled to find limes 3/$1. So the citrus recipes are something I’d love to make, but can’t afford.

  2. Wow and thank you so much for your lovely comments and link to my site! I was trying to shine a brighter light on citrus curd and lemon curd because I think just it’s name gives it a bad rap! But I find that even if you buy a jar of it and have it in the fridge, you can create a delicious dessert at the last minute! Now….I’m off to gaze upon your scrumptious mini pies!!! Thank you once again for your kindness! : )

  3. Thank you for the shout out, Nic! The cherry ripple goes wonderful with vanilla ice cream, too.

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