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Bites from other Blogs

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  • If you’re looking for a new Easter tradition to add to your menu this year, you might try the Swiss Rice Tart at Rosa’s Yummy Yums. As you might expect from the name, this dish is popular in Switzerland and consists of a rice and almond custard baked in a tart shell. It’s a bit like baked rice pudding, except that the rice is pureed to give it a smoother consistency.
  • If white, yellow and chocolate cakes are too staid for your tastes, Conversations with a Cupcake‘s Bow in the Clouds Six Stack Cake will definitely perk things up. The rainbow-colored six layer cake starts off with white cake mix (very convenient, although other white cake batters will work as well) and each layer gets both an infusion of color and flavor. You’ll find lime, lemon, orange, raspberry, blueberry and blackberry flavors in this cake and vibrant shades that are anything but ordinary.
  • I spotted a recipe for a Root Beer Pound Cake, which fit nicely with my Root Beer Brownies. This week, I found some tasty looking Root Beer Cookies at Make and Takes. The cookies use root beer concentrate, a type of extract, to deliver a stronger flavor than using root beer alone – and its much easier to incorporate into the cookie dough than a bottle of the real thing would be!
  • All you need is a pie crust fitted into either a regular pie pan or a tart shell and you’re ready to bake this simple Broccoli Bacon and Cheddar Tart from Desert Candy. The filling is very simple, and is pretty close to a cheesy quiche, packed with lots of fresh veggies to make for a fairly healthy and satisfying dish. Ok, the bacon contributes to the satisfying-ness, too.
  • Karina’s Kitchen‘s Multi Grain Sandwich Bread is packed with cornmeal, millet flour, potato flour hemp and carraway seeds, but it is missing one thing that you usually find in a multi-grain bread: wheat. This gluten-free loaf looks amazing, with a more open texture that is similar to what you’d see from a yeast bread. The recipe is designed for a bread machine (bread machines work very well for gluten free breads, it turns out), but Karina helpfully includes some instructions for using a conventional oven if you’d prefer to take that route.

Share this article

  • Rosa
    March 25, 2009

    Thanks for speakin about my tart!

    Cheers and have a good day,


  • Rosa
    March 25, 2009

    Sorry, I meant “speaking” ;-P…

  • Brooke
    March 29, 2009

    {OOOOOOH! Squeal of delight!}

    THANKS so much for the shout out. It was so good of you to mention my rainbow cake. To celebrate, I’ve linked to you from my site.

    Happiest blogging week!

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