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Bites from other Blogs

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Bites from other Blogs

  • Delicate madeleines are a classic French cake that never goes out of style. The basic madeleine recipe is also a great starting point for some unique variations that will set your cakes apart from the ones you can buy down at the local coffee shop. Runway Chef‘s Blood Orange Pistachio Madeleines use a delicious combinatin of seasonal blood oranges and nutty pistachios for some madeleines with a nontraditional, but delicious, flavor. The cakes are buttery and the the warm sweetness of the orange comes through in every bite, while the pistachios add an unexpected crunch. Serve these up with tea or coffee – or just eat them on their own.
  • Chewtown made a brilliant Easter dessert this week: Tiramisu-Filled Easter Eggs. This recipe starts with hollow chocolate eggs, the type that you can buy at the store. The eggs are cracked open and filled with homemade tiramisu. The presentation is simply adorable and each serving is perfect for a single person. The chocolate of the egg goes very well with the coffee and cream flavors in the tiramisu, so this dessert works well from start to finish in terms of flavor, not just presentation.
  • Stout beers, like Guinness, are surprisingly good to bake with because they have a natural sweet chocolate flavor that comes out beautifully in desserts. Hill Reeves baked up some Guinness Cakes with Cream Cheese Frosting that are a fun dessert for chocolate-lovers, whether it is St Patrick’s Day or not. The little cakes are bake din mini loaf pans, so each one is the perfect size for a single serving. They’re each topped with homemade cream cheese frosting and a sprinkle of crushed pretzels, which are a surprising, but tasty, addition to the cakes.
  • I’m a big coconut fan, so it’s no surprise that Bake or Break‘s Mini Coconut Bundt Cakes caught my eye. This recipe is a classic yellow cake that is infused with coconut milk and packed with a generous amount of shredded, toasted coconut. While the softer shredded coconut still brings a good coconut flavor to a cake, toasting it concentrates the coconut flavor that you get in each bite and makes the flavor even more intense. The cake batter is baked in adorable mini bundts, so each one is just the right size for a single, indulgent serving. These cakes don’t need any frosting, but a drizzle of glaze and a few sprinkles of shredded coconut are a nice finishing touch if you want to dress them up.
  • Recipe Throwback: St Patrick’s Day is just around the corner and my Walnut and Lemon Soda Bread has been a favorite in my kitchen since the first time I made it. The basic loaf is a traditional soda bread, but it is studded with buttery walnuts and sweet candied lemon peel for a completely unique flavor. This bread is slightly sweeter than some other soda breads and is a great breakfast option.

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