So as some of you may remember, I discovered carmelitas this year. And completely and totally fell in love with them. I have not made them since–despite actually dreaming about them I am mortified to say–because holy cow they were so very, well, bad for you. Like many great desserts. So when I saw that DanaTreat had a carmelita recipe up I thought “Well, I’ll take a peak, but I won’t make it unless it is different enough to warrant investigation.” Well dang if it does not have a honey cream sauce poured over it, making it in my opinion really different and therefore really high on my To Try list.
I’ve been spending time slowly–very slowly–catching up on all of the great posts I missed over the holidays on my favorite blogs. Which is where I found this “biscotti.” The Chocolate Filled Biscotti at The Days Are Just Packed look absolutely divine and I am going to make them as soon as I have time. Biscotti shaped–but perhaps not sharing much else in common with biscotti–this sliced cookie is made with a cream cheese dough that is filled with nuts and chocolate.
I know many of you read Smitten Kitchen, but truly I need to make a note of her Poppy Seed Lemon Cake for fear I will forget it. When it popped up on my sidebar I figured it was, well, like any other lemon poppy seed cake–and tasty of course since it was Smitten Kitchen. But no, it is a poppy seed lemon cake, and not a pound cake base, but rather something light and eggy. I am intrigued! I must make this soon!