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Bites from other Blogs

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  • What do you do to celebrate the arrival of a brand new puppy, just home from the animal shelter? Or, perhaps more accurately, what did Gruet Omelet make to celebrate a new puppy going home with her brother? Mud Slide Ice Cream Cake, of course. The rich and creamy dessert is easy to make and has a lovely ice cream filling that makes it perfect for the “dog-days” of summer (and making the connection between dessert making and puppy adoption).
  • I’ve had a lot of lemon tarts, but The Way The Cookie Crumbles assures me that The Most Extraordinary Lemon Cream Tart is one of the best. The recipe is by Dorie Greenspan and the filling is what makes the tart. It is an extremely rich lemon cream with a whopping 10½ ounces of butter and 4 eggs. Take small bites.
  • Pot de creme is a french dessert, a very rich and creamy custard that is served in tiny, single-serving cups. It’s a very elegant dessert, but easy to prepare and, as 64-sq Ft. Kitchen demonstrates, easy to adapt to different flavor variations. Chocolate and Coconut Pot de Creme uses thick coconut cream in place of more traditional heavy cream or whole milk, infusing the custard with a coconut flavor without adding any of the coconut meat – which would add flavor, but take away from the silkiness of the dessert.
  • There is something to be said for simplicity in a recipe. Supreme Bisquick Pancakes were mixed up by Nika Culinaria‘s daughter, and with a slight variation on the classic mix, they cooked up an incredibly impressive looking stack of pancakes – almost more impressive than the lovely from-scratch pancakes made earlier in the week! Plus, the pancakes tasted great when covered in butter and maple syrup. The pancake mix is a cupboard staple and, with a quick look at the pictures, it’s not hard to see why it’s as popular as ever.
  • One thing that I love about bundt cakes is that they don’t need frosting. The cakes themselves are pretty enough to do undecorated. The Chocolate Orange Bundt Cake made by Joy the Baker is not only pretty to look at, but it neatly illustrates another reason why most bundts don’t need frosting: vibrant flavors. The chocolate and orange in this cake pack enough flavor to stand on their own easily, and the moist, tender crumb will keep you coming back for more.
  • The recipe for Peanut Biscotti at Treat a Week has an interesting origin. It is also known as Jugu cake, or peanut cake. Jugu is the Swahili word for peanut and these treats – as far as the author is concerned – were originally sold at a store that specializes in Indian sweets (the Nanwalla Mithai shop) in Dar es Salaam, Tanzania. The cookies/cake are similar to Italian biscotti in texture (hence the name), but are not twice-baked.

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1 Comment
  • Tom Humes
    April 16, 2008

    Nice Site layout for your blog. I am looking forward to reading more from you.

    Tom Humes

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