Bites from other Blogs

  • Rhubarb is a beautiful spring fruit that has a unique flavor, but is often paired with strawberries or other berries in desserts. Eat Little Bird‘s Rhubarb Custard Tea Cake beautifully showcases rhubarb, both its color and flavor. The dessert is a yellow cake that has a layer of custard that bakes right in the middle of it, giving you a dessert that is layered when it comes out of the oven and is ready to serve with no extra preparation. The rhubarb is arranged on the top of the cake batter before baking, so that when the cake is finished you see a pinwheel of pink stalks on top and get some cake, rhubarb and vanilla custard in every slice.
  • The name The Best and Creamiest Chocolate Ice Cream You’ll Every Have”, which Cafe Fernando gave to a recent ice cream creation posted at A Cup of Jo, sets a very high bar for this ice cream recipe. If it tastes even half as good as it looks, however, that name is probably right on and it doesn’t even require the use of an ice cream maker. It is made with sweetened condensed milk as the base and gets all of its chocolate flavor from bittersweet chocolate, cocoa powder and a hint of espresso that makes the chocolate flavor seem even darker. It’s difficult to scoop because it doesn’t quite freeze solid – but you’ll probably be eating it with a spoon straight out of the container anyway.
  • A good cup of tea can always use a cookie and Brownie BitesBrowned Butter Cardamom Tea Cookies make a very nice pairing with many teas. These very simple cookies start out with a generous amount of browned butter and end up as small rounds coated generously with confectioners’ sugar that melt in your mouth when you take a bite. The cookies also have vanilla and cardamom in them, both of which work very nicely with the browned butter. The basic recipe is also a great jumping off place for playing with other spice and flavor combinations.
  • The Chocolate Chip Cookie Dough Devil’s Food Cheesecake that Sprinkles Bakes cooked up is over the top – in a good way, of course. The dessert starts out with a layer of chocolatey Devil’s Food Cake. That cake layer is topped with a layer of cheesecake, which is actually baked separately and stacked on top of the cake. A layer of eggless chocolate chip cookie dough is then placed on top of that (recipes for a lot of dough and just a thin layer are given) and the cake is frosted with a chocolate molasses buttercream. This cake takes a little bit of time to assemble and can be made over the course of a few days, but the effort is well worth it because it will definitely wow anyone who gets a slice.
  • The Blackberry Goat Cheese Tart from The Pastry Affair is a very versatile tart because it is both sweet and savory, so it crosses the line from dinner to dessert. The tart has a basil-infused crust made with a blend of all purpose and whole wheat flours. It is filled with a creamy goat cheese mixture and topped with fresh, juicy blackberries. If you leave out the berries, you definitely have a more savory tart on your hands, but with sweet berries and a drizzle of honey, you have a beautiful tart that offers something a little different (but still sweet) for dessert.

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