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…
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.
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.
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.
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.
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.
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?!
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.:
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:
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.
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?
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.
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!
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!