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Bites from other Blogs

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Bites from other Blogs

  • Pavlova is a delicious meringue dessert that is perfect for spring and summer. The meringue has a crisp exterior and a tender center, and it is typically loaded up with fresh berries. Flying Fourchette‘s Rhubarb and Pistachio Pavlova really showcases spring rhubarb at its best. The rhubarb is roasted until it is just tender and then piled onto the pavlova base with plenty of whipped cream for a dessert that is colorful, simple and delicious.
  • Watermelon doesn’t make it into desserts all that often, unless you’re having a fruit salad after dinner, but even though it is easy to just slice and serve a melon, you can also transform them into something a little more fun. The Veg Life whipped up some Frosty Watermelon Pies that are an extra-refreshing way to enjoy watermelon. The pies are filled with a watermelon sorbet-type mixture and frozen, so they are very cold when served, but still soft enough to slice into. The bright pink color is eye-catching and they go very well with coconut whipped cream.
  • I’ve been doing a lot of baking with lavender lately, so The Moonberry Blog‘s Lavender Creme Brulee really caught my eye. Dried lavender is an easy ingredient to work with and it lends a subtle floral flavor to desserts that is a bit unusual, but very tasty. You can mix it in to many baked goods, or use it to infuse a custard, as is done in this creme brulee. The baked custard is topped off with lavender sugar after it is baked and it is this flavored sugar that is caramelized for the finishing touch on this dessert, ensuring that you get plenty of lovely lavender in every bite.
  • Easy to make desserts are always welcome during the late spring and summer, when the weather starts to get hot enough that you don’t want to turn on the oven. Cookie Madness recently whipped up a Chocolate Mallow Malt Pie, a great summer dessert that brings a little bit of the ice cream shop into your own home. The pie comes together very quickly because the filling is a chocolate malted mousse. The mousse is piled into a pie crust – you could bake your own or use a chocolate crumb crust for even more chocolate – and chilled until it is completely set. It is rich in flavor, but light in texture, which is a great balance to have in a hot weather treat.

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1 Comment
  • Aimee
    May 14, 2014

    Just wanted to say thank you for posting about my watermelon pie 🙂 I really appreciate it!!

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