Category Archives: Foodies and Chefs

Bites from other Blogs

Perfect for spring, Tartelette‘s Ice Cold Lemon Strawberry Fraisier is a lovely dessert for stepping into spring. It uses fresh strawberries, a grand Marnier flavored mousse and a slice of Meyer lemon pound cake to build a molded, frozen dessert that is as refreshing as it is beautiful. It can easily be adapted to work with other flavors of mousse and cake, as well. Butter ... Read More »

Bites from other Blogs

101 Cookbooks posted a very tempting picture of some fudgy, rich, melt-in-your-mouth brownies. But these aren’t just any brownies. These are Amazing Black Bean Brownies, flourless brownies that are made with all-natural ingredients and sweetened with agave syrup instead of refined sugar. There’s still a lot of butter in the brownies, though this recipe definitely offers a little bit of a healthy twist on a ... Read More »

Bites from other Blogs

Charlotte Russe isn’t as trendy as it once was, but it is still as beautiful as it ever was. The dessert starts with a mold lined with ladyfingers and/or sponge cake, which is then filled with layers of custard, whipped cream, fruit and sometimes gelatin. Foodie Bride‘s version, an Not Derby Pie used buckwheat flour as the base for some Nibbly Buckwheat Butter Cookie. The ... Read More »

Bites from other Blogs

I have come to the conclusion that I must have been deprived, to a degree, of marshmallow fluff as a child because I can’t seem to resist any dessert that features it. For instance, Cake on the Brain made a batch of Marshmallow Fluff Filled, Chocolate-Dipped Madelines. They sound like the grownup version of a moon pie or other similar marshmallow treat. Excuse the drool ... Read More »

Happy Pi(e) Day!

I know it makes me a bit of a geek – ok, this and probably many other things – but on this day every year I cannot resist celebrating Pi Day. It’s “pi day” because today, March 14th, is written as 3/14 – the same as the number pi (3.14). Naturally, I choose to celebrate “pi” with its food equivalent: pie. Today is a great ... Read More »

Bites from other Blogs

Even though Easter is coming up and I have more than enough seasonal candy to last me until… well, almost until next Easter, I can’t help but be tempted when I see homemade candy bars – especially when they sound as good as Baked Alaska‘s Caramel Candy Bars. The bars are baked and turn out something like a granola bar, only much, much more decadent. ... Read More »

Bites from other Blogs

What’s for Lunch Honey? cooked up a healthy batch of granola that uses more than just the usual ingredients. Her recipe is for Nutty Amaranth Granola with Fresh Berries. Amaranth is a grain that is naturally high in protein and amino acids. It can be popped, which gives it a light texture, and was used here to add an extra nutritional punch to the granola. ... Read More »

Bites from other Blogs

First up this week is Simply Recipes‘ Meyer Lemon Marmalade. Not only was I contemplating doing this myself all week, but I was actually just given a freshly packed jar from the Davis, California farmer’s market. Not to knock the farmer’s market version, I’m pretty sure that Elise’s recipe is even better. I’ll still live with what I have at the moment before making a ... Read More »

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