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Bites from other Blogs

  • Whole wheat waffles waffles sound like a really healthy way to start out the day. I have to admit that, in the case of Veggie Belly‘s Whole Wheat Cinnamon Waffles wit Dulce De Leche, “decadent” would be a much more appropriate adjective than “healthy.” Not that there is anything wrong with that, mind you. The waffles are light and crispy, rich with butter and buttermilk, and are topped with generous spoonfuls of dulce de leche. Maybe not personal trainer approved, but still a great way to start the day off in my opinion!
  • Marzipan is a sweet almond paste that is often called for in cakes and other recipes. It’s not that popular in the US – at least not compared to how popular it is in some other countries – and it can be expensive if you want to buy some. Fortunately, it is very easy to make your own marzipan, as Cooking Books did. All you need is almonds, confectioners’ sugar and egg whites to get started. The finished marzipan can be eaten raw, dipped in chocolate to put to a variety of other uses.
  • Over the holidays, I was treated to a few boozy cakes that had been soaked with everything from champagne to lemon vodka. They were good and it put me in the mood to look out for similar cakes, like Family Friendly Food‘s Whiskey-Soaked Dark Chocolate Bundt Cake. This cake is rich, tender, chocolaty and, of course, very moist. FFF actually used cognac, not whisky, to soak the cake in for some additional sweetness, and it turned out beautifully. With a cup of liqueur soaked into the finished cake, this cake is definitely for the grown ups and would be a great recipe for a special celebration.
  • Not all apple pies have to be sweet. No Recipes – despite the name of the blog – has a recipe for a deliciously savory Apple Pork Pie with Caramelized Onion Crust. The filling is lightly sweetened, but only to enhance the natural sweetness of the apples slightly. You can start with pork especially for this recipe, although this sounds like it would work just as well with leftovers. Pie aside, this rich-tasting crust also has a lot of possibilities for other applications in savory pies and quiches.
  • Scraping the Skillet has a recipe for Lemon Bars that is a little different than your standard recipe. The lemon filling uses honey as it primary sweetener, not sugar. The result is a very eggy, silky lemon curd that sits on top of a crumbly shortbread base. The flavor of the honey comes through, but not before the flavor of the lemon. It’s a great variation on a familiar recipe for lemon fans who want to try something new.

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  • snooky doodle
    January 14, 2009

    wow those waffles sound amazing.

  • Hi Nicole. Nice to meet you!
    Thank you for linking to my blog and cake.
    Wow, so many baked good recipes here on your blog. I’ll visit again …
    Nurit, 1fff.

  • Andrea
    January 15, 2009

    Thanks for the link! And thanks for all of the other links as well, I’ve discovered some new blogs through you.

  • Marc @ NoRecipes
    January 15, 2009

    Thanks for the link! I’ve been thinking the crust might be good on a quiche or for a cheese tartelette.

  • jason kenny
    January 15, 2009

    Have a barbeque with plenty of fosters
    It works for me

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