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Bites from other Blogs

  • I’m a big fan of apple pie, and as much as I love a basic double crust recipe, I also enjoy seeing new twists on it. Betsy Life baked an Apple Limoncello Pie that puts a big twist on your classic apple pie by incorporating a burst of lemon flavor into the filling. The filling is flavored with brown sugar, a bit of fruity jam and Limoncello (or lemon juice), along with a very small pinch of cinnamon. The finished pie is brighter and somewhat juicer, thanks to the addition of a tart lemon flavor, than your typical pie and it still has plenty of apple filling to capture the hearts of apple pie fans.
  • Another good fall dessert comes in the form of Spiced Apple and Pear Shortcakes from Back to the Cutting Board. These spicy shortcakes start out with homemade apple oat scones. Although you could serve them on their own, in this dessert they are split open and filled with a mixture of cooked, spiced pears and apples. A bit of whipped cream, kissed with cinnamon and vanilla, is also included to finish of the dessert.
  • If you’re planning to do some baking for Rosh Hashanah (or simply want yet another apple dessert!), take a look at Sassy Radish‘s Applesauce Cake with Caramel Glaze. This lovely looking bundt cake is made with homemade applesauce and a great variety of spices. It has no dairy and no eggs, so it would fit into the menus for many kosher meals. Instead of butter, the cake uses olive oil for fruitiness and moisture. Since olive oil can have a strong flavor, choose one that has some nice fruity tones for an oil that will really compliment the finished cake. The caramel glaze, incidentally, does call for cream, so if you want to keep the cake non-dairy, dust it with powdered sugar before serving and save the glaze for next time.
  • The Pêches Brûlées à la Glace that Sophistimom might sound like something you’d see on a dessert menu at a favorite french bistro. The dessert, however, is surprisingly easy to make and turns out to be an easy way to bring a little bit of bistro home. For this recipe, slices of fresh peaches are coated in sugar and bruleed with a kitchen torch until the sugar has caramelized. This tenderizes the peaches and gives them a little bit of a sugary crust. When served while still warm alongside high quality vanilla ice cream, you end up with a perfectly easy yet elegant fall dessert.
  • Fudge fans should put making a batch of Pumpkin Fudge on their to-do list this fall and follow in the footsteps of Brown Eyed Baker with this easy to make candy. This creamy fudge is only made with a small amount of pumpkin, since pumpkin alone isn’t going to give you a great texture in a fudge recipe. The rest of the fudge is made with sweetened condensed milk, white chocolate and a generous amount of pumpkin pie spice. It comes together quickly in a saucepan and makes a big batch, so you’ll have plenty to share with friends around the holidays. Add some pecans or walnuts for a little crunch in the finished product.

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1 Comment
  • Kenni
    September 28, 2011

    I love the links you always find! You have the best eye for really awesome recipes.

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