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  • Cookbook Review: Energy Bites

    Cookbook Review: Energy Bites

    Zoe’s Take:

    7.5/10

    I like these energy bites. They actually taste pretty good. I’m generally not a fan of dates, but i think pairing them with a variety of mix-ins created a homogeneous product that tasted good and didn’t throw my taste buds in any weird directions. The biggest problem I had with these are that they are incredibly messy to make (dates are crazy sticky) and more time consuming to make then what they actually are.  They are pretty healthy and very sweet, so they work for a dessert if you’re trying to watch your sugar intake.

    Eric’s Take

    9/10

    This was a fun recipe and tasted much better than I expected. I ended up making these for a party and they went very quickly. The only problem is they’re VERY heavy. I could only eat three on an empty stomach before I was full. I take this as a good thing. It’s a great and tasty way to get some energy without too much added sugar. They are incredibly messy to make, but you can utilize all the ingredients without much waste. The proportions were also well measured. This made it easy to half the recipe. Overall this was one of the best thought-out recipe we looked at this month.

  • Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

    Challah French Toast, Apricot Bacon Jam and Bourbon Creme Anglais

    French toast is a fantastic classic breakfast. While we’re big fans of classic greatness here, I’m a bigger fan of making classic things better!

    I just want to point out a couple of things about this amazing dish. You don’t have to make the challah yourself. I did, but that’s because I am an overachiever. The bacon jam isn’t necessary if you’re a vegetarian or keeping kosher, but if neither of those apply to you, bacon jam it up! You can also skip the bourbon in the creme anglais if that’s not your cup of tea, but the extra boozy kick really help, in my opinion.

    This was really good french toast. And I definitely think you should make it. So here’s the recipe.

    Oh, and if you’re looking for the Apricot Bacon Jam recipe, you’ll have to subscribe to our mailing list to get this exclusive recipe.

    If you make it, let us know! We’d love to see how you do!

  • Carrot Cake Muffins with Cream Cheese Icing

    Carrot Cake Muffins with Cream Cheese Icing

    This new versatile recipe will be your new favorite breakfast and dessert! This quick-bread is a great treat with warm spice and sweet icing.

    Make them HERE today!

    Let us know how you like them below!

  • Gregg’s Death by Chocolate Cake!

    Gregg’s Death by Chocolate Cake!

    It’s National Cake Day, and instead of making you a cake, I decided to bring you a piece of one of my favorite types of cake. In Rhode Island, there is an establishment called Gregg’s. It’s been around since 1972. Gregg’s home style desserts and pastries are award winning and don’t just taste good, they also look good.

    While they have an extensive menu ranging from Apple Pie to Turtle Cheesecake, my ultimate favorite is their Death by Chocolate Cake. It’s an extreme version of a chocolate layer cake. Death by Chocolate Cake is 6 layers and covered with tiny chocolate chips. The frosting in between layers is thick and even, with chocolate roses on the top.

    This cake is so incredibly rich, that eating the full piece they serve you is very hard, even for me. 6 layers of cake is one thing, with the added 6 layers of frosting and chocolate morsels… forget about it. I was given an entire Death by Chocolate Cake for my birthday last year. It took about a month to eat the whole thing, and my kitchen smelled like chocolate and pastries for 6 months after that.

    I definitely recommend trying one of their cakes or pies if you’re going to be in Rhode Island at all. They’re easy to find, and the locations are everywhere. And if you happen to get some Death by Chocolate Cake and survive… let me know!

     

  • National Parfait Day!

    National Parfait Day!

    It’s National Parfait Day and we’re making a whole bunch of parfaits. Well, by a whole bunch, I mean two. Parfaits can come in a variety of different flavors and styles.

    In my house, yogurt is a staple. We eat Greek yogurt most often, and generally with fruit mix-ins (although I really like the candy mix-ins, or pretzels). And while the yogurt we eat is generally for breakfast, I decided to make one for breakfast and one for dessert. Instead of giving you long recipes, I’ll just explain them to you.

    The first parfait I made was my Pomegranate Breakfast Parfait.

    This parfait is more towards what people imagine to be “classic”. Cinnamon spiced greek yogurt functions as the base, with pomegranate seeds and pistachio seeds as the other layers. For some extra sweetness, add a drizzle of honey over every yogurt layer. Top with berries and enjoy!

    The second parfait I made was a dessert parfait. I have this thing for s’mores. I really really really like s’mores. So I made it into a parfait.

    So here is my S’mores Dessert Parfait.

    For the base and top layer, crush a few graham crackers. I use the classic honey flavored ones. In a double boiler, melt some dark chocolate. Once fully melted, I mixed it into some plain greek yogurt, thus making a really rich (very tasty) dark chocolate greek yogurt. I recommend using marshmallow fluff for the marshmallow layer. If you have a butane torch, gently caramelize the top layer of marshmallow and then top with a graham cracker and chocolate square.

    Delicious. Try these out.

  • Ralph Breaks the Internet Movie Premier

    Ralph Breaks the Internet Movie Premier

    Ralph may have broke the Internet today, but that’s not stopping us. We’re going to enjoy some of our favorite apps and browsers on cupcakes! These cupcakes are decorated with the Facebook, Twitter, Internet Explorer and Google Chrome logos.

    Go see Ralph Breaks the Internet, in theaters now, and let us know how you liked it!

  • #3: New Brunswick Slider

    #3: New Brunswick Slider

    Zoe’s Take:

    9.5/10

    This was a really good slider that I was not actually expecting. The idea of using a ‘pot roast’ as slider meat seemed a little off to me at first. I’m so happy that I was wrong. Everything about these sliders was just SO GOOD. So why didn’t I give it a 10/10? Two reasons. The first reason is that it takes at least 5 hours to make between slow cooking the roast and making the sauce. The second reason is that I felt it needed something. Since I’m really into spicy and hot, I decided to switch out the pickled vegetables on top for my homemade candied jalapeno peppers. For me, that REALLY helped step the slider up to perfection. I definitely recommend you make this slider ASAP.

    Eric’s Take:

    9.5/10

    This is my favorite recipe out of the cookbook so far! I’m kicking myself for not trying this at Epcot. The recipe for the pot roast is relatively basic. I decided to use my crockpot instead of a dutch oven. The sauce was really good too, I love Chinese mustard….which is basically Dijon mustard and horseradish. The lightly pickled vegetables added a great crunch to the sandwich. This recipe lost points on complexity. Similar to Zoe I felt it was a bit long to make the pot roast. Especially when considering the final product. For example, some roast beef would have been just as good and taken far less time. Overall great recipe!

  • Farfalle with Spinach and Arugula Pesto, Pine Nuts, Prosciutto and Parmesan Cheese

    Farfalle with Spinach and Arugula Pesto, Pine Nuts, Prosciutto and Parmesan Cheese

    As the cold weather descends upon us, warm dinners are the best remedy after a long day at work. Pasta is easy to boil, and quick to get ready. If you’re willing to make the pesto ahead of time, you can throw this dish together in a matter of minutes.

    This dish is easy to make both vegetarian and vegan, by just removing the prosciutto, and for vegans, removing the cheese. It’s nice to have a dish in your recipe library that can please a variety of dietary needs without having to make any major changes. You can make the pesto without cheese as well if needed.

    Find the recipe here!

  • Apple Cider Pork and Rice Pilaf

    Apple Cider Pork and Rice Pilaf

    Happy National Apple Cider Day! Here at One More Bite we’ve been drinking cider since early September, so we thought we’d do something more fun with it. This recipe proves Apple and Pork are best friends. Not only is this seasonal dish delicious, it’s easy to put together for a weekday dinner or as part of a weekend meal. It also keeps great as leftovers.

     

    Get the Recipe Here!

  • National Baklava Day

    National Baklava Day

    Happy National Baklava Day! This dessert is a delicious mix of layered phyllo dough, nuts and honey. It’s common in many cultures throughout Western Europe and the Middle East along the Mediterranean. Each culture has their own version. Some use walnuts, while others use pistachios. Some will sweeten with only honey, while some use a simple syrup. Each variation is wonderful and simply scrumptious.

    One More Bite visited several places in Worcester, MA to find what we considered the best of the best in the city. We came to a strong conclusion. Lee’s Bakery, located at 98 Hamilton St. was our winner. Making Syrian and Lebanese food and pastries this bakery has a great variety of classic dishes. The food is made in-sight and it’s obvious it’s lovingly done. We only got baklava this time, but we’ll be back for more! Eric is looking for a spinach pie.

    Lee’s baklava is somewhat non-traditional, but clearly has it’s own history. The layers are wrapped around a walnut and honey mixture, rather than simply layered. This gave the pieces much more stability than other versions. The dough and nuts had an amazing texture. They were soft, yet just dense enough to give a substantial bite.

    Follow them on Facebook!

    What’s the best baklava you’ve had? Tell us below!

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