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Bites from other Blogs
Posted By Nicole On March 19, 2014 @ 7:13 am In Foodies and Chefs | 1 Comment
- Strawberries and rhubarb are a natural combination because the sweetness of the berries compliments the tarter flavor of the rhubarb. They flavors work well in all kinds of desserts, and Sugar Hero‘s Strawberry Rhubarb Pie looks like it really showcases them. The simple filling is a vibrant pink color and it is loaded with fruit flavor. The pie is topped with a lattice crust so that you can really see the color of the filling. Be sure to put a baking sheet or some foil underneath this pie while it’s baking because that filling is juicy and it will liekly bubble up and over the sides of your pie plate.
- Pretty Simple Sweet‘s Salted Dulce de Leche Cinnamon Cashew Bars actually look fairly plain at first glance, but appearances are deceiving because these bars have a great depth of flavor to them. The buttery bars are flavored with cinnamon and brown sugar, and they’re studded with crunchy cashews. They’re swirled with dulce de leche and sprinkled with salt before baking, so you get some salty-sweet notes in every bite. The bars are moist and tender, which somehow makes them seem more versatile, so you could serve these both alongside brunch and as an afternoon snack.
- St Patrick’s Day might be over for this year, but you don’t need to wait a whole year to try this Triple Guinness Chocolate Cake from Love and Duck Fat. In fact, you might even have some leftover stout beer from St Patrick’s Day celebrations in your fridge that you need to use up. The rich bundt cake is made with plenty of chocolate and a generous amount of Guinness. The beer is surprisingly chocolaty and adds some great depth to the cake. It is paired with a shortcut Irish cream creme anglaise, made with melted ice cream and Irish cream liquour. You can always opt for eating the cake with plain ice cream or a dusting of confectioners’ sugar, too, but the creme anglaise is perfect for dipping and is in keeping with the Irish theme of the cake.
- While some people are still mired in winter, other parts of the country are already experiencing spring and summer-like weather. These Chai Ginger Ice Cream Sandwiches from The Minimalist Baker will immediately appeal to people in warmer climates, but there is no off-season for an ice cream sandwich. These are made with vegan, gluten free ginger cookies that meld perfectly into a homemade chai spiced ice cream. The spicy cookies go well with the spices of the chai, but they would also pair well with vanilla or plain chocolate ice cream for a little variety.
- If you have some extra Girl Scout Cookies on hand as the selling season comes to a close, you might want to give Brewed Daily‘s Homemade Thin Mint Frappuccino a try. The blended coffee drink is made with actual Thin Mint cookies in it – they blend right in in the blender – so it really captures the flavor of the cookies, with just a hint of chocolate and plenty of mint flavor. I’m surprised that they haven’t put this on the menu at any coffee shops yet, but I’m happy to make a homemade version and see if it shows up on any menus next year.
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