Bites from other Blogs

Bites from other Blogs

  • Lemon and raspberries are a wonderful combination, particularly when you are talking about meyer lemons. Le Petite Poire‘s Meyer Lemon and Raspberry Bars showcase this combination wonderfully. The bars start with a batter made with white chocolate, lemon juice and zest and almond meal, which all combine to not only give the bars a unique flavor, but a wonderfully tender texture. Instead of folding the berries into the thick batter, they are pressed in just before baking, giving the bars a very colorful look.
  • BumblenotesRaspberry Pistachio & White Chocolate Pavlova also uses fresh raspberries and white chocolate, using them to create a sweet and colorful filling for an easy-to-make dessert. Pavlovas have a reputation of being a little bit tricky to make, but this recipe streamlines the process by making lots of smaller meringues, then crumbling them on top of the filling mixture. This gives you all the crunch and sweetness of the meringue, in a much less fussy form that is perfect for sharing with friends and family.
  • Guava is one of my favorite tropical fruits and if it is also one of yours, you might want to add Yummy Workshop Guava Lemon Tart to your list of recipes to try this month. The tart has a crisp pastry crust and is filled with a guava lemon curd that is made with fresh guavas and lemon juice. A little bit of gelatin is used in this curd to help it set up and make the tart sliceable. You’ll get the exotic guava and vibrant citrus scents in every slice and it just might make you feel like going on vacation.
  • I love a good hand pie and the Strawberry Rhubarb Hand Pies from The Merchant Baker certainly seem like good ones. The hand pies are filled with a sweet-tart strawberry rhubarb filling that is made on the stovetop and added to squares of buttery pastry. The pies are sealed up and baked until golden and flaky, just ready to burst out with flavor when you take that first bite. The hand pies are a great choice of dessert for a picnic or barbecue, since you don’t need utensils to eat the single-serving desserts. If you do have plates or bowls on hand, however, they can also be served with ice cream.
  • Recipe Throwback: Back in June of 2011, I shared a recipe for Classic Chocolate Cream Pie that is a timeless favorite that is always a hit when I make it. The pie may not seem like it has a lot of chocolate in it, but you would be surprised at how much chocolate flavor is delivered in each bite. I make this in a flaky butter pastry crust and top it with whipped cream.

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