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Bites from other Blogs

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  • Fondant may be easy to decorate a cake with, but it rarely trumps a good buttercream when it comes to flavor. If you cover a cake with a batch of the Pink Lemonade Fondant that Today’s Nest made, you just might change your tune. The made-from-scratch fondant has a bright lemonade flavor to it and a beautiful pink hue (although you could opt for another color, if you prefer). The fondant rolls out just as well as the stuff you can buy, too, so it looks professional but is still fondant that is actually worth eating when it comes time to slice the cake.
  • Adding grapes to a batch of focaccia is a good way to combine sweet and savory. Mostly Foodstuffs baked up some Concord Grape Focaccia, where the olive oil rich flatbread is studded with the juicy grapes. Grapes of all kinds roast very well, turning especially sweet in the heat of the oven, and concord grapes let out dark purple juice that makes the bread look just as delicious as it tastes. The bread is also sprinkled with salt and plenty of fresh rosemary. This type of bread makes a great appetizer, and would be fantastic served with wine and cheese.
  • Alfajores are a popular type of cookie in South America made by sandwiching two butter cookies with a layer of dulce de leche. Mississippi Kitchen put a twist on that with a batch of Peanut Butter Alfajores. The cookies are a peanut butter shortbread cookie, with the slightly crisp and tender texture that you’d expect from shortbread and a good dose of peanut butter. The filling is a combination of peanut butter and dulce de leche, so the cookies turn out to be sweeter than they would with peanut butter alone. The combination also leaves you with a salty-sweet effect that makes the cookies addictive.
  • Maple syrup and buttermilk is a fantastic combination because the rich sweetness of one balances the creamy tang of the other. 101 Cookbooks‘s Maple Buttermilk Pie is where these flavors meet in the perfect dessert. The filling is made with egg yolks, buttermilk, maple syrup and a hint of lemon zest. The pie has a homemade rye dough crust that is slightly more flavorful than your standard pie dough, though any crust will still work for the filling.
  • We’re heading towards the end of fig season and a Rustic Fig Almond Tart, like the one that Fifteen Spatulas recently baked is a fine way to enjoy them. The tart has an almond and mascarpone filling that provides a flavorful glue for the generous number of fresh fig slices that are laid on top of it. The buttery, flaky crust is rolled out flat to be filled, rather than being pressed into a tart pan, and the sides of the crust are drawn up and crimped around the edges of the fig filling.

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  • Amanda (onceuponarecipe)
    October 5, 2011

    I love your Bites from Other Blogs entries – such delicious finds!

  • Joanne
    October 5, 2011

    Thanks for the mention! Have you tried the fig tart? It is CRAZY good!!! My husband and I devoured it pretty quickly!

  • Cookie Baskets
    October 11, 2011

    Love your bites entries. They look great!

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