- 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 over the very thought.
- My grandmother always stocked a particular butter cookie assortment that consisted of round and shaped, sugar-sprinkled sweets. My favorites were the pretzel-shaped butter cookies and I’m not sure I’ve had then since. I love milk and cookies used a Martha Stewart recipe to make something similar: Chocolate Pretzel Cookies. It turns out that Martha’s recipe, while pretty, wasn’t perfect. Try this recipe for better, but equally cute, results.
- Is it summer yet? We may still have some time before the weather is truly warm, so perhaps a little motivation is in order. Butterscotch Ice Cream from Smitten Kitchen sounds like it will do the trick nicely. The ice cream was inspired by its winter equivalent – butterscotch pudding – and has all the same butter and brown sugar notes, as well as a creamy texture, just in a frozen package.
- Joy the Baker made a recipe from Dorie Greenspan’s Baking fro My Home to Yours this week. The cookbook is one of the most popular on the food/baking blog scene these days and somehow I never get tired of seeing recipes from it. This selection was for The Apple Pie Cake that belongs to Many Russian Grandmothers a.k.a. Russian Grandmothers’ Apple Pie Cake. The dessert is almost cobbler-like, with a cake wrapped around an apple pie filling, but somehow it manages to be even homier. Just like [Russian] grandma used to make.
- I’ve had plain croissants, chocolate croissants, almond croissants and even sweet cheese croissants, but I can safely say that I’ve never had a lemon croissant. After seeing the recipe for Lemon Brioche Croissants on The Knead for Bread. The dough is a rich and buttery brioche – not as flaky as a croissant dough, but perhaps a little sturdier – and it is filled with fresh lemon curd. Delightful combination! You can see a full page of just the recipe here.
- And since I can’t ignore the fact that Easter is on a few days, I have to mention Ms. Adventures in Italy‘s Colorful Cinnamon Easter Egg Macarons. The macarons are the same light and tender cookies that you’d expect, but dressed up as easter eggs with brightly colored frosting. It’s a great combination of elegant and fun. I might scale back a little bit on the color (unless there were kids around) if I wanted to serve them at a fancier function, of course, but I wouldn’t mind finding them as-is in my Easter basket!
4 Comments
-
[…] three lemons, one-half box of gelatine, one pint of boiling water, twochickenrecipes.wordpress.comBites from other Blogs I have come to the conclusion that I must have been deprived, to a degree, of marshmallow fluff as […]
-
[…] Kitchen has recipes for: Cornish Pasty Saffron Cake Clotted Cream and more. http://www.greenchronicle.comBites from other Blogs I have come to the conclusion that I must have been deprived, to a degree, of marshmallow fluff as […]
-
[…] the ingredients are moistened by the egg mixture. Bake the bread pudding until …www.couleenews.comBites from other Blogs I have come to the conclusion that I must have been deprived, to a degree, of marshmallow fluff as […]
Sara, Ms. Adventures in Italy
March 20, 2008Thanks for the link love – I like your Baking Bites – you always have something interesting!
And yes…please send Marshmallow Fluff to Italy!!!