And now for something completely different. I will share a few recipes straight from blogs I follow. You can click on the link to the original blog posts to get the recipes that perk your interest…
(from Carlos’ blog)
Delicious cookies, filled with dulce de leche, which reminds me so much of my childhood! My Mom used to pressure cook cans of condensed milk, open them to reveal the luscious caramel inside, and I would enjoy it by spoonfuls. I was such a picky eater, I suppose having that around would make sure I got enough calories to survive. Carlos offers THE authentic version for these famous cookies. They are delicate, elegant, and incredibly tasty.
(from Bakers Anonymous)
These are just amazing brownies. A huge hit of chocolate, perfect texture, got rave reviews from the resident brownie critic, who has been very VERY hard to please in the brownie department. His favorite version takes toasted pecans in the mix (follow Helen’s recipe and add 3/4 cup toasted pecans in the final mixing).
CHOCOLATE-SWIRLED BANANA BREAD
This takes your regular banana bread and dresses it up for party… I find that people are usually divided into two groups when it comes to banana bread. Those purists who want a plain, banana-only taste in their loaf, and those who don’t mind bells and whistles. Obviously, this version is dedicated for those in the latter group. Don’t be stingy with the chocolate chips on top. They add a lot, and look super cute.
ALMOND TEA CAKES
(from Saving Room for Dessert)
A lot of fun to make, these are egg-free little cakes in bite-size format, deliciously addictive. You can add any kind of jam to their centers. I used boysenberry jam. Other than that, I followed the recipe from Tricia’s blog to a T. They turn out quite elegant also, I visualize them in a tea party next to Peruvian Alfajores. What a nice couple!
(from Helen’s Pastries like a Pro)
These are quite unusual, and the looks do not do justice to their taste. Helen described them so well in her blog, that I could not wait to bake a batch. The base bakes at the same time as the topping, simplifying the preparation quite a bit. If you are into gingerbread type dessert, you will go nuts for this one. Trust me.
DOUBLE CITRUS POPPY-SEED BREAKFAST CAKE
(from Joanne’s Eats Well with Others)
This was an OMG type of cake. I slightly modified her recipe by using a mixture of Meyer Lemon and Blood Oranges, juice and zest. The slices on top were Meyer Lemons, but the drizzle was a mixture of lemons and blood oranges, so in the end the red color spoke louder. It is a very moist and tender cake, intensely fragrant. A crowd-pleaser.
(from Dana’s Wake and Bake Mama)
Baked donuts made as festive as possible through the power of sprinkles. Dana’s recipe is quick to assemble, one-bowl-type-thing. Less things to wash, no need to get the KitchenAid out to play. Granted, maybe I used a bit of a heavy hand with the sprinkles, but they make me happy.
TRADITIONAL SCOTTISH SHORTBREAD
(from Tanya’s Global Bakes)
Last December I went on a compulsive shortbread cookie adventure, and tried several recipes, including one super convoluted from America’s Test Kitchen, in which every single utensil of my kitchen was involved. Tanya’s version won my heart, apart from going a bit over the top with the decoration, I stayed true to her recipe. Two thumbs all the way up for it.
That’s the end of my walk through the blogosphere… all these bakes ended up as part of the Common Table meals, something that has kept me busy and “sane” through these odd times we are going through. Baking is a huge therapy for me, and I know I’m not alone, many of my baking friends feel the same way.
ONE YEAR AGO: Chickpea Burgers, Vegan and Delicious
TWO YEARS AGO: Macarons with Ganache Noisette
THREE YEARS AGO: Quiche with Asparagus and Fennel
FOUR YEARS AGO: Fakebouleh
FIVE YEARS AGO: Yellow Squash Soup
SIX YEARS AGO: Grilled Chicken with Tamarind and Coconut Glaze
SEVEN YEARS AGO: Chicken-Apricot Skewers
EIGHT YEARS AGO: Asparagus Quiche
NINE YEARS AGO: Two-stage Pea and Prosciutto Risotto
TEN YEARS AGO: Mellow Bakers: Corn Bread