Category Archives: Baking

Bites from other Blogs

You don’t have to do much to fresh strawberries to turn them into a delicious dessert. Baking Monster kept it simple with a Strawberry Compote Panna Cotta. This dessert has a light, creamy panna cotta as a base and is topped off with gently cooked, sweetened strawberries. The little bit of sugar makes the flavor of the berries stand out even more against the custard, ... Read More »

Can you freeze a fruit pie?

Fresh fruit pies are great, but they’re best when they’re freshly baked. There isn’t always time to make a crust, assemble a pie, bake it and let it cool all before you want to serve it. After all, if you’re preparing it for a party, that adds quite a few steps to your preparation for the day! This begs the question, is it possible to ... Read More »

Bites from other Blogs

Olive oil can be great for baking, especially if you start with a complex, fruity extra virgin olive oil. Eating SF made some Maple Olive Oil Granola, lightly sweetened with maple syrup and flavored with olive oil, cinnamon and nutmeg. The olive oil will give the granola a slightly savory note, making this a great snacking granola, or one that can be paired with sweet ... Read More »

Bites from other Blogs

The Wednesday Chefis more than a little enamored of the Kim Boyle’s Olive Oil Cake from her new whole grain cookbook, and after reading the post about the rosemary and dark chocolate-flecked cake, it’s hard not to feel the same way. The simple cake is made with olive oil, of course, and a combination of slept and all purpose flours for a tender texture that ... Read More »

Bites from other Blogs

The best desserts can be the easiest. Fresh berries are probably the very easiest dessert, but making some shortcakes to showcase them is next in line. The Lemon Shortcakes with Mixed Berries from The Ungourmet are easy to make and a great way to serve any kind of berries. The lightly lemony cakes (scones, really) are made with white whole wheat flour to make them ... Read More »

Bites from other Blogs

It’s nice when a cheesecake comes with a crust that adds a little something besides just graham cracker flavor. Not that there is anything wrong with that, just that you can really make a good cheesecake a lot more interesting by infusing another element into it. For instance, Cookin’ Canuck made Rhubarb Cheesecake Bars with Gingersnap Crust. The crust uses grahams and spicy gingersnaps, and ... Read More »

How to keep a graham cracker crust from getting soggy

Keep a graham cracker crust from getting soggy

Graham cracker crusts are easy to use, whether you bake them yourself or buy them at the store, because they take a lot less prep time and quite a bit less baking time than more traditional pastry crusts do. The drawback to them is that they got soggy very easily, a problem that is usually only made worse by the fact that the fillings placed ... Read More »

Bites from other Blogs

Coffee lovers will immediately be inspired by Love and Olive Oil‘s Mud Pie with Homemade Decaf Coffee Ice Cream because of the creamy coffee filling of the pie. You can’t buy decaf coffee ice cream in the freezer case at your grocery store, but you can make it at home. It’s as easy as infusing an ice cream base with lots of decaf coffee beans. ... Read More »

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