Category Archives: Foodies and Chefs

Bites from other Blogs

My fruity raspberry mojitos were such a success that I want to try making the drinks with other fruits now, too. There are so many berries that go well with mint a lime! Ravenous Couple made up some Strawberry Mojitos for summer recently. The recipe calls for making a big batch of lightly sweetened strawberry puree, so you’ll have it on hand to make big ... Read More »

Bites from other Blogs

I have a slight bias towards tall, layered cakes for birthdays, but Dessert First‘s Jasmine Chocolate Cakes make for a very elegant birthday cake, too. The cakes have a layer of chocolate cake as their base and are topped with a layer of gelatin-stabilized, jasmine tea-infused cream. In between the two primary layers is a thin one of feuilletine, a very thin and crispy cookie-like ... Read More »

Bites from other Blogs

Chocolate bark is easy to make and so versatile, that every time I have it I wonder why I don’t make it more often. Vanilla Kitchen‘s White Chocolate Pineapple Coconut Bark is a great variation on the basic idea of a chocoalte bark. The bark is made with a white chocolate base and includes chewy shredded coconut, sweet dried pineapple and crunchy macadamia nuts. As ... Read More »

Bites from other Blogs

Vin Santo is an Italian dessert wine made from grapes that are dried, pressed, fermented and aged into a very sweet and distinctive spirit. Noble Pig‘s Grape and Vin Santo Cakes is a great way to showcase its unique flavor, as the sweet and buttery cakes include whole grapes, in addition to a generous amount of Vin Santo, that play up the grapey flavors in ... Read More »

Bites from other Blogs

One of White on Rice Couple‘s recent posts doesn’t need much more than an introduction to make your mouth water. Deep Dish Chocolate Chip Cookies are made with cookie dough that is baked in a dish or ramekin. They should be served warm, with loads of ice cream on top, delivering a gooey, chocolatey, treat that is hot, cold and very decadent. As a big ... Read More »

Bites from other Blogs

Thin, crispy and buttery, Flo Braker’s Pain d’Amande Cookies are simple, yet delicious. She generously shared the recipe with David Lebovitz, along with some great commentary on how the final version of the recipe was developed. The cookies specifically call for using a large crystal sugar, like raw sugar or turbinado sugar – because the sugar crystals add to the overall texture and crunch of ... Read More »

Bites from other Blogs

Chocolate isn’t the only filling that can end up inside of a croissant. Picky Cook made Lemon Brioche Rolls, which are a variation on a croissant theme. The rich dough isn’t as flaky as the dough you might usually associate with a croissant, but it suits the lemon curd filling because it holds it in nicely, and the overall shape of the roll is the ... Read More »

Bites from other Blogs

Carrot cake is a surprisingly versatile cake. The flavor profile is great and translates well into cookies and other desserts. 101 Cookbooks recently made a carrot cake spinoff in the form of Carrot Oatmeal Cookies. Heidi’s cookies are vegan – so they don’t use butter or eggs – and use maple syrup instead of sugar as a sweetener. She says they taste like a cross ... Read More »

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