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Bites from other Blogs

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  • 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.
  • Getting a bit more decadent, Pittsburgh Needs Eatedshared Bittersweet Chocolate and Hazelnut Cookies. The rich cookies have a deep flavor from a combination of cocoa powder and bittersweet chocolate, and they get a crumbly texture from the ground hazelnuts mixed into the dough. They’re Italian, and I suspect they would be amazing with an espresso.
  • Lemon? Berries? Streusel? Combine all three and you just might wind up with some Lemon and Berry Babycakes from Baking and Books. The muffins got the cute name of “babycakes” for being extra-specially cute and tasty. They have the (slightly) unusual inclusion of cornmeal in the batter, which adds to their light and crumbly texture.
  • I’m a big fan of chocolate malt. Chocolate malt balls (Maltesers or Whoppers) and Milo (a malted chocolate drink mix made by Nestle that, as far as I know, isn’t really sold in the US) are definitely two of my favorites. Malt compliments chocolate well and I’m always happy to add a new recipe to my collection that uses it. Chocolate Maltball Crunch Ice Cream from Candied Quince incorporates both malted milk powder and chopped up chocolate malt balls. Definitely on my “to make” list for this summer!
  • Homemade white chocolate. If you can get cocoa butter, you can make a version of this tasty confection at home. Bittersweet was inspired to create her own version because not only are vegan white chocolates, if available at all, are few and far between, but it’s a product that candy makers are sometimes tempted to take shortcuts with when it comes to quality. This one looks like the real deal.
  • Ever seen someone add a shot of espresso to green tea at a coffee shop? I have, and the drink always disturbed me a bit because the flavors – at least in the same glass – don’t seem complimentary at all. But believe it or not, green tea and coffee can actually pair quite well together, as they do in use real butter‘s Chocolate Matcha Earl Grey Cake. The cake has so many different flavors that they all seem to blend into one luxurious dessert. I’ll still pass on the green tea/espresso drink, of course, but would definitely give this cake a try.

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  • Tania
    March 5, 2008

    How cool to find my ice cream mentioned on your lovely blog! Thanks so much for the shout out.

  • Randy
    March 5, 2008

    I hate to nitpick, but proteins are made from chains of amino acids, so it doesn’t really make sense to say that something is “high in protein and amino acids.” What is important about the amaranth grain is that the proteins in the grain have high levels of the _essential_ amino acid Lysine, which is not found in many other grains.

  • Meeta
    March 6, 2008

    So glad that you liked my granola recipe! Believe me it’s more than the tasting experience, every morning I am greeted with the aroma of cinnamon and roasted nuts. Thanks for the mention!

  • Cuen
    March 7, 2008

    Hihi, I just wanted to let you know that I simply love this section. I find that this is really useful and helpful for me. Love your blog! It is awesome.

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