Recipe Round-Up! ~ Feb 21-27

by Aimee on March 30, 2009

Crepe Steam

I actually had this done at the beginning of the month, but I didn’t get a chance to post it until now because of my war with technology. Enjoy…  

Breakfast:

Sick of the same old pancakes? Give this crepe recipe a flip in your pan from Winos and Foodies.

Sick of the same old crepes? Then kick those crepes up a notch with chocolate in these dark chocolate crepes from Delightful Delicacies.

Sick of buttermilk instead of the entire pancake genre? Then Peanut Butter and Julie has flipped up these Sweet Potato Praline Pancakes.

Yeasty Stuff:

This Chocolate Cardamom Bread from [cogito, ergo creo] has really piqued my curiosity. It’s wonderful to see people experimenting with bread. I’m really dying to get into dough more!

These Plain Chinese Steamed Buns from She Simmers that can be topped off with your favorite sweet or savory filling.

I have never seen a pita look as inviting as the pita bread from Mom Grind, never. They look like beautiful little pillows that were made for cherubs or something.

[cogito, ergo creo]wasn’t the only bread baker inspired by chocolate this week. Pepsakoy came up with this Chocolate Malt (Milo) Loaf.

Cookies:

It’s posts like this one from Nooschi that make me curse my lot in life that I don’t live near an establishment with such a display. The fifth picture on the page makes me want to cry especially. Get set for some macaron porn.

Get this, there’s actually a WHOLE cookbook devoted to the macaron. Too bad I don’t know French. Then again, neither does My Food Geek who still managed to try a macaron recipe from the book.

I’m a shortbread junkie. Did I tell you that? Well I am. So I couldn’t resist this recipe for Jam Shortbread Cookies from Seasaltwithfood. What is especially addictive about this recipe is that not only am I a shortbread junkie, but a jam thumbprint junkie. These cookies marry my dual addiction in a delicious way. I’m doomed.

We have some serious sugar porn from Cannelle et Vanille and her Meyer lemon macarons. I’m telling you, the woman is a machine. My brain nears critical mass whenever I visit her site.

One lemon macaron recipe wasn’t enough for ya was it? Then here’s another from Ms. Adventures in Italy. Try on these Lemon French Macarons with Limoncello White Chocolate Ganache for size.

If you’re looking for something more hearty rather than dainty but still with that pow to the kisser tartness of lemon check out these Lemon Cookies from The Repressed Pastry Chef.

Anyone who makes a sugar cookie and decorates it with Einstein’s E=MC² is ok in my book. For this and other quirky cookie inspiration check out the decorated cookie and her post, Say it with cookies.

Brown Eyed Baker celebrated her two year blogging anniversary with these Italian Walnut Pillow Cookies. I can only hope that I have the same longevity. Congrats on the milestone!

My life in two words says that besides satisfying your cravings for something crunchy, these Brown sugar Stars also melt in your mouth. Sounds like a cookie made in heaven!

I’m always on the lookout for a good shortbread cookie as they are one of my aforementioned favorites. This recipe from Tartelette for Strawberry Thyme Shortbreads Cookies along with her vanilla bean and strawberry ice cream sounds intriguing.

It seems that Une-Deux Senses had the same “love at first sight” experience with the macaron without having even tasted one. Having her head planted firmly over her heels, she’s been determined to construct a blissful encounter with the beloved confection in her own kitchen (and one of these days I will too).  The result of her determination is a lovely post filled with tons of tips on making your very own Chocolate French Macarons.

Seasaltwithfood did was deepen my conviction that Macarons and I were made for each other. “This lovely tiny cookie is for all the sweet tooth lover out there.” Sounds right up my alley!

Cakes, etc.:

Over The Hill & On A Roll provides us with an important tip about why the temperature of your eggs might being ruining your cakes.

Get your Mardi Gras on with this King Cake from Back to the Cutting Board.

OR, give The Salty Cod‘s take on the King with her Harlequein Tuesday Cake.

There’s something etheral about these Lemon Muffins from Rara Bakes. I don’t know what it is. They look almost translucent. Seriously, the look like they belong at the tea party in Alice In Wonderland.

Here’s a spicy take on the traditional molten chocolate cake from Good Food, Good Wine and a Bad Girl. She calls them Chili-Cinnamon Chocolate Cakelets.

The beauty of this Malaysian Honeycomb Cake from House of Annie is crazy! You can read her blog for her comparison, which I don’t think is accurate. I liken it to a lush piece of wood filled with the color and character of the ages. Yeah, that’s kinda what this cake looks like, Mother Nature’s allure.

The mini carrot-coconut cake loaves that Eat A Duck I Must has pictured in their Carrot-Coconut Cupcakes post are what really caught my eye. Not that I can pass up a good buttercream, brown butter even! There’s just something about those loaves that strikes me as an exotic mouth experience.

Banana Cupcakes with Honey Cinnamon Frosting from Little Girl Big Appetite sound like a great mix of flavors. It’s funny how all of a sudden you get in the mood for something. Last week it was lemons and citrus, this week the bananas are giving me the eye, or is it the other way around.

In Culinary Concoctions by Peabody‘s post for Spice Cake with Caramel Mousse and Caramel Apple Topping not only can you discover which Spice Girl she’d like to be, but also musings on the passing of the seasons along with the spices that are often celebrated with them.

I learned that Chefs Gone Wild is a cruel man. He provided this informative post about Tonka Beans, which included a tempting recipe for Tonka Bean, White Chocolate and Apricot Cakes. What’s the problem with that? Tonka Beans are banned in the US. WTF! Excuse me, but seriously?! I say we have a “Free the Tonka Bean” movement. Sure, there’s poverty, disease, and war, but what of the the tasty Tonka Bean? Who will fight for their cause?! Who will join me?!

Beat the winter-time blues with these summery Strawberry Lemonade Cupcakes from Annie’s Eats.

How often have you heard someone say, “I had an extra 11×17-inch sheet of chocolate chiffon cake lying around”? Me neither. Until now. Those words came out use real butter‘s of fingers in her post for this Chocolate Hazelnut Torte.

I’m not sure which part of this recipe for cornmeal cake with chamomile-honey crème anglaise from Tiny Banquet Committee I’m more fascinated by, the cake or the crème anglaise. The both sound delicious.

Pies, Tarts, etc.:

Zoë Bakes celebrated Oscar night with these Chocolate Tarts with Chai Caramel. Try them for your next big event.

Hungry girl conjured a Banana cream tart that includes vanilla bean pudding and chocolate.

Find out why Dark Chocolate Haupia Pie with a Macadamia Nut Oat Crust is one of Dianasaur‘s favorite desserts.

Funny how you can see an image and immediately a word will pop, I should really say explode into your head to describe said image. Spectacular. That’s the word that exploded right between my eyes when I saw this Tarte Tatin in Vol-au-Vents from Apple Pie, Patis, & Pate.

I found out that red walnuts exist in this post from Almond Corner about her Tuorta da Nusch Engiadinaisa – Engadine Nut Tart, which is a classic Swiss “caramelized walnut filled, buttery shortcrust pastry”.

Don’t ask me why, but I’ve been just CRAZY about lemon lately, and who doesn’t love chocolate? So kill two taste buds with one tart with this Lemon Tart with Chocolate-Almond Crust from Savoring Time in the Kitchen.

Spoon! Desserts and the like:

Here’s one of the standards. Crème Brulee is considered a foundation in pastry by many. Cafe Chocolada has supplied us with this essential recipe.

The description of Lotus of Siam from Zoë Bakes makes me want to go to Vegas just so I can eat there, and I don’t even know if I like Thai food. For now I’ll have to placate myself with the recipe she provided for their Sticky Rice with Coconut Cream and Mango.

This Cheese and chocolate mousse from Sunita’s World look crazy good.

Candy:

Get Pate de Fabulous with this Raspberry Pate de Fruits from A Chow Life.

Blow your mind with this Bacon Toffee from Foodie With Family.

How can you resist the logic of The Sporadic Cook when she says, “Sure you could go out and just BUY a package of Reese’s, but how can you be sure you’ll really get close to a full cup of butter?” of her Peanut Butter Cup Bars. I certainly can’t.

Hey! There’s a beverage here man!:

The Hungry Mouse has provided a recipe for Homemade Irish Cream Liqueur. That’s right, homemade. WHY would you want to make Irish Cream Liqueur at home? Maybe Bailey’s doesn’t have enough fat content for ya, or is chocolate listed as an ingredient? Need I say more?

Not only were we blessed with one homemade liqueur, but another cocktail ingredient called Falernum. Kaiser Penguin is giving away a year’s supply for the best tasting sample mailed to him.

Here’s another no frills Hot Chocolate recipe from Tongue in Cheek. If you’re looking to be more adventurous add some cayenne or Khalua to the mix.

Miscellaneous:

Boy, when it rains it pours! You may know from last week that I was looking for a recipe/technique for making your own butter and found one. I just ran across another butter churner from Omnomicon. This one is super simple in that there’s only one ingredient and no food processor is required. She has some great tips too on how to turn humble cream into decadent butter.

When plain ‘ol pastry cream just isn’t decadent enough, turn your dessert up to 11 with this Caramel Pastry Cream from Hungry Cravings.

If you’re looking for a dessert challenge why not try Snowflake from Almond Corner. What is Snowflake, to be honest with you I don’t quite know. It’s one of those recipes that has um-teen number of components like the Yule log from last December. I seriously don’t know how this woman has the time, nor the stomach for all that she creates in her kitchen!

Here’s, “A Spanish recipe: dried figs cooked with Xerez and honey” from Tertúlia de Sabores. Scroll down a bit and look in the right sidebar for a translation drop down.

Continue your jaunt through culinary Spain, and go “Spanish on doughnuts” with these Churros from Passionate About Baking.

Whether or not you decide to actually make these Blackberry Dumplings from Eat Make Read you should definitely give the blackberry sauce a try for your next dessert, breakfast, lunch, snack…

Here’s a treat from Tiramisu’. Not only are you getting a recipe for Chocolate Pavé but also cardamom ice cream!

The Duo Dishes highlights Golden Syrup including a recipe for what apparently is the UK’s answer to the rice crispy treat in Cornflake Cupcakes.

Haven’t you always wanted to make your own peanut butter? Well, here’s two recipes for you to try. The first is from One Ordinary Day and looks to be a more chunky Homemade Peanut Butter. The second looks decidedly creamier, hence the  Creamy Peanut Butter moniker from So Say I.

I couldn’t help including this review for Askinosie Chocolate from The Chocolate Peanut Butter Gallery. I’m a bit of a “Design Afficionado” wannabe and this post combine both my love of the sweet and love for good design. Talk about a “wow” looking candy bar. I’m going to have to get my hands on some-a-that!

Cookography wrote up essential information for bakers and cooks alike in “Knife Sharpening for Real People“. If I ever get a good knife, now I know how to sharpen it.

Finally, while bento boxes aren’t traditionally sweet tasting, they are sweet looking.  Here’s a little tribute to Lost from Adventures in Bentomaking titled “I put the Ben in Bento“.

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{ 6 comments… read them below or add one }

Chelle March 30, 2009 at 3:46 pm

Thanks for the link to my Walnut Pillow Cookies! Great round up here!!

Vered - MomGrind March 30, 2009 at 4:30 pm

Thank you for including me! Wow, so much good stuff here.

Michelle March 30, 2009 at 6:39 pm

Thanks very much for the link over to my blog. I am crazy about the peanut butter and have made it so many times since then. Sometimes really crunchy and sometimes really smooth and creamy – whatever mood strikes me. It’s great added to smoothies and on toast!
Thanks again,
Michelle
http://oneordinaryday.wordpress.com/

K March 31, 2009 at 9:08 am

Thanks for the link! And for the great round-up, as well… love exploring new food blogs!

Canadian Tourism March 31, 2009 at 3:25 pm

It’s so marvelous to sample authentic regional fare made by local merchants. I can’t wait for the summer growing season!

You’d get a kick out of this video featuring the Foxhill Cheese House, where milk, cheese, and gelato is produced.

Nate April 2, 2009 at 4:55 pm

Thanks for the link to our Malaysian Honeycomb Cake. This is certainly a big roundup!

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