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Bites from other Blogs

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  • Bacon is working its way into more and more foods these days, both savory and sweet. Some ideas sound better than others and the Peanut Butter and Bacon Cookies made at The Island of Dr Gateaux sound like they are one of them. These easy cookies have bacon mixed into peanut butter cookie dough studded with chunks of peanut. Keep the bacon bits towards the top of the cookie if you wan them to cook up even more in the oven.
  • For a twist on classic banana bread, you might try Lemons and Anchovies‘s Banana Chocolate Bread. This banana bread has bittersweet chocolate grated into it, as well as plenty of crunchy walnuts for texture. To keep it moist, there is also some yogurt in the batter. Up the chocolate content even more with some chocolate chips or a drizzle of melted chocolate (or ganache) on top of the loaf.
  • Citron, or Buddah’s hand, is a citrus fruit that has an unusual shape to it, looking more like a squid-shaped lemon than a regular one! It has a strong, floral flavor that makes it a flavorful ingredient to add to recipes, like I like ThisBlueberry Citron Buttermilk Scones The scones use fresh blueberries and citron zest, with plenty of butter and buttermilk in the dough to give them a rich flavor. They’re easy to make and, like most scone recipes, are subject to all kinds of variations if you want to get creative.
  • Besides Fresh Cherry Pie, a great use for a bunch of fresh cherries is some Cherry Cobblers, like the one that The Bitten Word recently baked. These individual cobblers are all topped off with a biscuit-like layer that crisps up in the oven on top and manages to soak up the juice from all those cherries beneath it, leaving you with a dessert that has a great balance of flavors and textures. The only downside is that it is hard to put a scoop of ice cream in a ramekin already full of cobbler, so you might have to put a scoop of vanilla (which goes oh-so-well with cobbler) on the side!
  • Breaking Bread Blog‘s Gooey Black Forest Bars aren’t your average bar cookie. They start with an almond-laced shortbread layer that is topped with a gooey, rich layer of sweetened condensed milk filling and sweet, dried cherries. Finally, the bars are topped with a chocolate crumble that gives them their finished black forest look and taste. And, they’re gluten free!

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1 Comment
  • Jean
    June 16, 2010

    Thanks so much for the link! 🙂

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