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Entries in serious eats (120)

Monday
Jun062011

Stuff It: Sugar Cookies Stuffed With Chocolate Chip Cookie Dough Recipe for Serious Eats

Nomsies!Here's the thing. Chocolate chip cookie dough makes delicious things even more delicious. Including other cookies.

Case in point: sugar cookies stuffed with chocolate chip cookie dough. This baking experiment proves that yes, stacking two cutout cookies sandwiched with a dollop of chocolate chip cookie dough bakes up something delicious, and, in case you didn't notice, it's basically like eating three cookies at once. Triple threat of sweet deliciousness.

Note: You can either make these cookies as cutout cookies, or make more free-form rounds with your sugar cookie dough. The free-form method will result in fatter cookies (pictured at top); the cutout method will result in slightly slimmer cookies with a bulging mound of dough in the middle.

For the full entry and recipe, visit Serious Eats!

Monday
May302011

Pop! Brownie Pops Recipe For Serious Eats

Dilemma: it's Memorial Day and you need a sweet treat by this afternoon—ideally something simple to prepare and easy to eat outdoors.

Never fear: you've still got time to make Brownie Pops!

This is a sweet idea I got from Dawn, who writes the blog Not Just A Mommy. Using brownies is a little lower-maintenance than using cake to make these cute pops. The natural density of brownies means you don't have to mix with frosting to attain a fudgy consistency; simply bake up (or buy) a batch of fudgy brownies, shape into balls, chill, dip in candy coating, and let set while you get your grill on; by the time the burgers and hot dogs have been devoured, these bite-sized delights will be ready to serve.

For the full entry and recipe, visit Serious Eats!

Monday
May232011

Do the Mashed Potato: Chocolate Covered Potato Kisses Recipe for Serious Eats

Desperate times called for desperate measures, and in the 1930s, candy was often made using an unlikely ingredient: mashed potatoes. No, really.

Potato fondant, rolled candies filled with peanut butter, and Potato Fudge were among the potato-rich candies referred to as "depression candy."

Of course, even in less depressed modern-day kitchens, these recipes are worth revisiting: turns out, potato is a surprisingly versatile candy filling, working very well with a variety of flavors and textures and making for a texture that is surprisingly creamy. This recipe for Potato Kisses is one of my personal favorites, rich with sweetened coconut. And of course, like so many things, it tastes even better with a rich coating of dark chocolate.

For the full entry, more cute pictures, and the recipe, visit Serious Eats!

Monday
May162011

Total Brownie Overload: Brownie Upside-Down Brownie Recipe for Serious Eats

Om nom nomWhat on earth is a Brownie Upside-Down Brownie?

First, think to yourself: "Pineapple Upside-Down Cake". Now, replace "pineapple" with "brownie" and "cake" with "brownie." Now you are getting the idea. This brilliant notion came to me by way of Vickie, the designer behind A Mano Jewelry and, apparently, a whiz in the kitchen.

Starting with a buttery, brown sugar base, a layer of bite-sized brownies is then coated with decadent brownie batter, baked and then flipped for the most decadently, buttery, chocolatey treat you could possibly imagine. Advice: eat now, and diet another day.

Note: Use either pre-packaged brownie bites, such as these, or homemade (almost erring on under-baked) brownies for the topping part; they will simply melt into the brownie batter in the most deliciously chocolaty fashion.

For the full entry and recipe, visit Serious Eats!

Monday
May092011

Magic in the Middle: Truffle-Stuffed Cupcakes Recipe for Serious Eats

Chocolate cupcakes are pretty great. But there's a way to make them even better: stuff 'em with truffles. We originally got the idea from Reddit.

It's an easy and quick addition: simply drop a chocolate truffle in each treat before baking. The rewards are many. The gooey little chocolate center not only adds a decadent richness to the cake, but also keeps it deliciously moist.

Note: What kind of truffles? I used Godiva Gems; while I haven't tried this recipe with other truffles, I feel as if it would work well with most truffles containing a more solid filling such as ganache, coconut, or caramel (avoid liqueurs and soft or oozing fillings).

Note: With half of the batch, I took care to ensure each truffle was fully covered with batter; with the other half, I simply dropped the truffles in the center of the cup before baking. The outcome was the same with all of the cakes: the truffles would sink to the lower center of the cupcake either way.

For the full entry and recipe, visit Serious Eats!

Monday
May022011

Cinco de Sweet Mayo: Cinnamon Sugar Dessert Chips With Fruit Salsa Recipe

Everyone knows that chips and salsa are an ideal accompaniment to margaritas and a delicious precursor to a Cinco de Mayo meal.

But what about giving them a sweet makeover to continue the party post-dinner?

Say hello to Cinnamon Sugar Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent cinnamon-flecked brown sugar and butter mixture and baked until crispy, then served with fruit preserves. Like its cousin Pie Fries, this dish is a snap to prepare and makes for some sweetly addictive eating.

For the full entry and recipe, visit Serious Eats!

Monday
Apr182011

Hoppy Easter: Carrot Cake Truffles Recipe for Serious Eats

How do you capture the Easter Bunny?

Not with carrots, that's for sure: way too healthy, and if there's one life lesson that holds true, it's that you catch more flies with honey.

That is to say, try your luck with these little nuggets of delight known as Carrot Cake Truffles, inspired by the basic cake pop recipe from my bloggy BFF Bakerella. Comprised of dense carrot cake mixed with cream cheese to form a decadent filling, a coating of high-quality white chocolate adds a sweet finish, making for a hoppy, er, happy eating experience. Even if you don't capture the Easter Bunny, your happiness is pretty much guaranteed.

For the full entry and recipe, visit Serious Eats!

Monday
Apr042011

Sweet Fusion: Easter Candy Choco Taco Plate Recipe for Serious Eats

It's true, I am a genius.What happens when you combine Easter Candy with a Choco Taco?

Nothing good, that's what. Instead, you have something great. This Easter-themed "taco plate" is fusion at its best, with sweet "tacos" filled with ice cream and all manner of pastel sweets, topped with green-tinted shredded coconut which simultaneously mimics Easter basket grass and shredded lettuce. Bonus points if you serve it up with a side of "rice and beans"—rice pudding studded with jelly beans, of course.

For the full entry and recipe, visit Serious Eats!

Monday
Mar212011

Devilishly Delicious: Deviled Cadbury Creme Eggs Recipe for Serious Eats

It's the most wonderful time of year, when Cadbury Creme Eggs proliferate in food and drug stores, like sweet little sugarbombs just waiting to be hatched in your mouth.

Last year, I employed these sweet treats to create a masterpiece called Cadbury Creme Eggs Benedict.This year, here's another classic (savory) egg dish reinterpreted in sweet form using these fondant-filled nuggets of joy: Cadbury Creme Deviled Eggs. Extremely easy to make and very sweet to eat, these are a sure-fire way to kick off Easter Candy season in style.

Note: To ensure that your "yolks" aren't runny, chill your Creme Eggs for about an hour before slicing them in half. This will ensure that the filling doesn't run all over.

Monday
Mar072011

Just Dough It: Homemade Do-Si-Do Girl Scout Cookies for Serious Eats

Girl Scouts can teach you everything you will ever need to know about teamwork. How, exactly? Just look to the cookie. I'm talking, of course, about Do-Si-Dos (sometimes called Peanut Butter Sandwiches), where peanut butter and oatmeal cookie work together to make one beautiful baked good. And—even better—they're served in sandwich form, which means that you get to eat two at once, with frosting. Could there possibly be a more warm and fuzzy hand-holding experience of a cookie?

This homemade version, adapted from Frugal Antics of a Harried Homemaker, comes out a bit fatter and more moist than the original (not such a bad thing, right?), but the flavor is fairly spot-on: sweet, nutty, lightly salty, and very buttery. That is to say, dangerously addictive.

Not keen on the peanut butter and oatmeal pairing? Try your hand at homemade Thin Mints, Tagalongs, or Samoas instead!

For the full entry and recipe, visit Serious Eats!

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