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Bites from other Blogs

It is rapidly becoming cliche for me to say that there were so many good looking recipes out there this week that it was hard for me to narrow my favorites down to just a few links. But cliches are cliches for a reason and I wouldn’t bother to use the same phrase over and over if it weren’t true. On to the recipes:

  • I really like the little horn/mini-croissant look that rugelach typically has, but Smitten Kitchen‘s Rugelach pinwheelsare a nice twist. The dough is rolled up and sliced thinly, into the same sized rounds you might find in a batch of sugar cookies. Looks like this gives each cookie a slightly higher filling-to-cookie ratio, but I’d have to try them out to be sure.
  • Looking for chocolate? I love Milk and Cookies baked up a decadent batch of Martha Stewart’s Double Chocolate Cookies.  Ultra-rich with bittersweet chocolate, milk chocolate and a lot of cocoa powder, these will definitely pack a punch and are so chocolaty that they are almost black in color. Definitely a recipe that requires milk to be served alongside the finished product.
  • Lemon is one of my favorite flavors and I find it difficult to turn down at least a bite of all lemon desserts, so I know that if I baked 64-sq. Foot Kitchen‘s Lemon Tart, I would have to seve myself a large piece immediately. The recipe is a classic and is so easy to make that if you have some tart dough lying around (perhaps made in advance to facilitate tart-making), you could have one of these in the oven in minutes.
  • Kalyn isn’t a huge baker, so when she put up a recipe for Cottage Cheese and Egg Breakfast Muffins with Ham and Cheddar at Kalyn’s Kitchen I had to take a closer look. The muffins are somewhere between muffin, biscuit, souffle and omelette, held together with eggs and a relatively small amount of flour, but no matter how you choose to classify them, they sound like an easy and tasty to-go type of breakfast.
  • Sometimes nothing satisfies like a dinner-plate sized cookie. The Peanut Butter Cookies at Confections of a Foodie Bride look like they would more than do the trick, especially since the relatively traditional recipe is jazzed up with the addition of a generous amount of honey-roasted peanuts, which lend the cookie extra crunch and sweetness.
  • When Dorie Greenspan and Pierre Herme both recommend a dessert, few bakers will be able to ignore their advice. In this case, Dorie baked up a Pear and Chestnut Tart from a recipe created by Pierre. The tart is very seasonal and looks like it would be a showstopper at any occasion. I think we can safely assume that it will taste like a showstopper, too.  
  • Linzer cookiesare a fairly traditional holiday item, and linzer tarts aren’t far behind. Linzer cupcakes, on the other hand, are significantly less common. Culinary Concoctionsbaked up a batch of hazelnut-rich mini cupcakes and topped them each off with jam and a small linzer cookie. Adorable!

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1 Comment
  • Kandoras
    December 22, 2007

    osnAOY Wow, it can be truth

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