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Bites from other Blogs

Posted By Nicole On March 27, 2014 @ 6:49 am In Foodies and Chefs | 1 Comment

Bites from other Blogs

  • If I have more than a few lemons in my kitchen at a time, they inevitably turn themselves into a batch of lemon curd. Lemon curd fans will want to check out Wallflower Girl‘s Lemon Curd Sandwich Cookies. Most sandwich cookies like these start with a buttery shortbread dough, but these have a gluten free almond cookie base that is every bite as delicious. They’re made with coconut oil, too, which also makes them vegan. The cookies would be good for any sandwich cookie filling, but the vegan lemon curd is a perfect way to get your citrus fix on a spring day.
  • The Semi Frugal Life also made a citrusy recipe with a batch of Grapefruit Buttermilk Sorbet. The sorbet is bursting with fresh grapefruit flavor and gets a unique flavor from the addition of buttermilk. The buttermilk adds an addictive tang to the sorbet base, but it is creamy enough to cut through the tart grapefruit juice and make the sorbet both refreshing and satisfying. Be sure to taste your grapefruit before starting out, as you may need to adjust the sugar up or down slightly if your fruit is slightly less sweet or sweeter than usual.
  • Yet another citrus recipe can be found with Willow Bird Baking‘s Lemon Cream Pie Bars, which offer a light and airy version of lemon cream pie in a form that is much easier to make. The bars start with a buttery shortbread crust and have a generous cloud of lemon mousse, made with homemade lemon curd as a base, piled on top. As if that weren’t enough, the mousse layer is topped with a layer of whipped cream, too. It’s a wonderful choice for springtime entertaining – and you can make and serve the lemon mousse by itself, pairing it with fresh berries if you want to skip the crust and streamline the dessert, too.
  • Rhubarb is a fruit that is fun to bake with in the spring and Heather Christo shared a recipe for Strawberry Rhubarb Scones that look perfect for a spring brunch. The tender scones are filled with fresh rhubarb and fresh strawberries. The scones are just sweet enough to be served as they are, but this combination would also be good when paired with some lightly sweetened whipped cream, clotted cream or some strawberry jam. Unlike the other recipes that caught my eye this week, this one didn’t feature any citrus – but rhubarb has a tangy note to it and you could easily add in a little bit of orange or lemon zest for a twist on these scones.
  • Box of Spice‘s Apple Rum Triangles are pastries that would be a wonderful addition to brunch all year round. They’re simple apple turnovers with a filling of fresh apples, brown sugar, cinnamon, walnuts and rum. The rum is a bit of a grown up twist that makes these unique and it adds complexity to the sugar and spice combination already in the filling. This recipe makes a relative small batch, which means that you don’t need to wait until you have a big crowd coming over to make them, but it can easily be doubled or tripled if you find that you need – or want – to have more.

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