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Bites from other Blogs

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  • There are many great ways to use up a batch of homemade lemon curd and the Strawberry Lemon Tarts that Eyes Bigger Than My Stomach are one of them. These miniature tarts are so easy to make that they almost don’t need a recipe. To make them, all you need to do is fill some miniature tart shells with a bit of good quality strawberry jam, pop in a slice of fresh strawberry (when they’re in season) and top off the tarts with a bit of lemon curd. With a mini tart shell, you can almost pop the whole dessert into your mouth in one bite, getting a buttery version of strawberry lemonade.
  • Every year, a certain fast food chain brings out a seasonal item called the Shamrock Shake, a green-colored minty milkshake that has many, many fans (even those who only stop in once a year to get this very shake). Piccante Dolce decided to make the shake a little more adult by creating a Boozy Shamrock Shake. It’s still green, but this homemade version of the milkshake includes creme de menthe, vodka and a hint of creme de cacao to make a decidedly indulgent after dinner drink. For a kids version, try using milk in place of the alcohol and adding a bit of peppermint extract.
  • Stuffed crust pizza is a great idea, turning a plain-ish part of the pizza into something delicious. But many store-bought incarnations of this concept are overly cheesy and flavorless in spite of the filling. That is absolutely not the case with the Basil and Goat Cheese Stuffed Crust Pizza from How Sweet Eats. This homemade pizza has a very flavorful filling inside the crust – and it is easier than you’d think to get it in there. The filling inside the crust is made with fresh basil and goat cheese, and those are flavors that will work well with just about any topping you might want to put on your pizza.
  • Cooking on the Side‘s Ice Cream Cookie Pie is a dessert that combines three of my favorite desserts in one dish: cookies, ice cream and pie. The pie starts out with a giant cookie at the base, made of homemade cookie dough and baked in a pie plate. The cookie is topped off with fudge topping and ice cream, then finished off with a generous amount of lightly sweetened whipped cream. You can play with the flavors of the pie by changing up the flavor of ice cream that you use, but this is a dessert that is a real crowd pleaser and can be made well in advance – so it is easy to serve as it is to make.
  • State fairs are known for their deep fried delights – as well as for frying things that you wouldn’t expect to see fried in the first place. Taylor Takes a Bite recreated a recipe for Deep Fried Chocolate Chip Cookie Dough, a recipe first seen at the Texas State Fair, at home. Homemade cookie dough is formed into balls, dipped in batter and then fried until crispy. You get that warm from the oven cookie flavor as well as the raw cookie dough taste. It’s a combination that works. The cookie dough at the base of this recipe is eggless, so you don’t have to worry about eating undercooked dough, even if it is fried

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  • Jen H
    March 16, 2011

    Thanks so much for linking to my Shamrock Shake!

  • Melissa@EyesBigger
    March 16, 2011

    Thanks for the link to my strawberry lemon tarts!

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