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Bites from other Blogs

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Bites from other Blogs

  • You may not be familiar with Louisiana Crunch Cake yet, but a few bites of Brown Sugar Mama‘s version of this sweet, buttery cake will have you hooked. The cake is rich and buttery, and it has a very thin layer of coconut added to the bottom of the pan before baking. The coconut toasts up as the cake bakes, giving it just a hint of coconut flavor and a little extra crunch in each finished slice, without turning the cake into a coconut cake. It is topped with a simple almond-flavored glaze to give the cake a polished look before serving and to add a little extra sweetness to it.
  • Waffles are always a good way to start the weekend, and the Banana Waffles with Nutella Syrup from Homemade Cravings as a great option if you happen to be a banana bread fan. The waffles are made with plenty of mashed, ripe bananas, as well as with buttermilk and greek yogurt to ensure that they stay moist and tender inside. They’re also made with a blend of regular and whole grain flour to make them a little bit healthier – and to help justify covering them generously with Nutella before serving. If you’re a peanut butter fan, peanut butter can be a great alternative to Nutella here, as it goes so well with bananas.
  • Grapefruit doesn’t get as much time in the spotlight as some other citrus fruits, but it’s a great fruit to work with and lends a very unique flavor to desserts. Savory Simple made a quick and easy Grapefruit Pie that allows this citrus fruit to be the star. The pie has just four ingredients and key lime pie fans will recognize it as a riff on a recipe that is commonly used for that type of pie, using sweetened condensed milk both to sweeten and thicken the pie. The sweet dairy base is a great contrast for the tangy, tart grapefruit juice and makes a pie that is full of grapefruit flavor, but very well-balanced.
  • Treat‘s Tres Leches Cake is a straightforward version of this classic Mexican dessert you’ll probably fall in love with on first bite. It’s a sponge cake that is soaked in three kinds of milk – heavy cream, condensed milk and evaporated milk – giving it the name of “three milk cake.” That may sound like a strange way to flavor a cake, but the finished product is not unlike bread pudding, where the cake ends up seeming very moist and almost custardy, without being soggy or mushy, and it has a lovely dairy flavor to it. The cake is finished with even more dairy, as it is topped with a layer of lightly sweetened whipped cream to give it an elegant look before serving.

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