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Entries in serious eats (120)

Monday
Dec132010

Season's Sweetings: A 12-Layer Christmas Cake for Serious Eats

Whoever said that size doesn't matter clearly stuck with cakes that were, like, seven layers or fewer.

But here's a treat to power you through the holiday season: a towering 12-layer red and green Christmas cake. Why twelve layers? Why, one for each day of Christmas, of course!

A riff on Maryland's official state cake, the Smith Island Cake, this red-and-green confection is brimming with holiday cheer, and butter. Serve in slender slivers, because a little goes a long way with this sugary splendor.

Note: To avoid confusion, I should say that though it takes cues from both, this cake is neither a Red Velvet cake (it does not contain cocoa) nor truly a traditional Smith Island cake (the cake part is, but the icing is traditionally chocolate). Consider it a holiday mash-up, with liberties taken on both cakes to make for a festive holiday look.

For the full recipe and writeup, visit Serious Eats!

Tuesday
Dec072010

CakeSpy's Gift Guide for Bakers on Serious Eats!

Looking for a sweet nothing for the sweet freak in your life? Seek no further: I've assembled a selection of totally sweet things that you should absolutely buy for me--I mean, the baker in your life. From baker's twine in a rainbow of colors to cake stencils to a delightful donut shaped donut maker, you're guaranteed to find a winner.

Check out the full gift guide over at Serious Eats!

Monday
Nov292010

On a Roll: Cinnamon Rolls Stuffed with Thanksgiving Pie Leftovers for Serious Eats

You've had a few days to digest your Thanksgiving feast, but might still have some pie leftovers lingering in the fridge. And what better time to start carb-o-loading for the holiday season ahead than now.

My suggestion? Get double duty out of your leftovers while also building up some endurance for the epic eating season ahead by preparing cinnamon rolls stuffed with Thanksgiving pie leftovers.

Dice up the pie filling and stuff it in your cinnamon rolls before baking; reserve the crust and cut or crumble it on top for a satisfying crunch. A most delicious post-Thanksgiving breakfast indeed.

Note: I used jumbo pop-and-bake style cinnamon rolls (don't judge me), but you could use the homemade version of your choice. As for the pie, I filled my cinnamon rolls with leftover apple-cranberry pie; just about any baked pie would work, but I would not suggest using no-bake pies.

For the full entry, as well as how to concoct these carb-monsters, visit Serious Eats! And if you love stuffing your cinnamon rolls, you might also enjoy this chocolate chip cookie dough-stuffed variety.

Monday
Nov222010

Pie Another Day: Delicious Pie Fries from Leftover Pie Dough Scraps For Serious Eats

When it comes to pie, my mantra is "I must increase my crust." But even carbohydrate addicts find themselves with extra scraps of pie dough from time to time. And I now have the best solution for making use of them: Pie Fries.

I came across this idea from Seattle piemaker Dani Cone, whom I suspect is a genius, and whose High 5 Pie offerings have been rated some of the best in the country.

The concept is simple behind these pie fries: simply put your pie scraps on a baking sheet, slice them into fry-sized pieces, brush with butter, cinnamon and sugar, and bake until crispy. Want extra cute points? Put 'em in pillow boxes (available at most craft supply stores) or paper cones and serve with jam for dipping.

Of course, if the fry shape isn't your thing, you could always cut out the shape of your choice, perhaps a pie dough unicorn (like the one I made with the cookie cutter I bought at Cookies in Seattle?)

For the full entry and recipe/tutorial, visit Serious Eats!

Monday
Nov152010

Thanksgiving Sweetmeats: Turkey Cake With Mashed Potato Frosting and More for Serious Eats

This Thanksgiving, there's a new delivery method for stuffing turkey in your pie-hole: bake it as a cake.

That's right: inspired by this recipe on Chow.com, I decided to serve up layers of turkey, mashed potatoes, cranberry sauce, green bean casserole, and marshmallow-topped sweet potatoes, all in one beasty feast of a trompe l'oeil cake.

While some may have trouble coming to terms with the savory nature of such a sweet-looking treat, ultimately brave eaters will be rewarded: it's like the best of Thanksgiving leftovers all stacked into one tasty bundle.

Note: This recipe is actually quite open-ended in terms of how you stuff your turkey cake. I added a layer of green beans and fried onions to mine, but if you prefer to add or omit any of the classic Thanksgiving side dish flavors, it's totally up to you.

Monday
Nov082010

Pop It Up: Pumpkin Pie Pops for Serious Eats

Riddle me this: what doesn't taste better on a stick?

While you ponder that epic question, let me introduce you to a pint-sized pop of flavor guaranteed to delight your dining companions this Thanksgiving: the Pumpkin Pie Pop.

A sweet way to serve the classic autumn treat, these pops are ideal for crust lovers, providing a high crust-to-filling ratio. This also allows you to go a little sweeter with the filling: I substituted sweetened condensed milk for the more-frequently used evaporated milk in my batch, which provided a deliciously rich, caramelly-tasting filling as a result.

View the full tutorial and recipe over at Serious Eats!

 

Thursday
Nov042010

A-Maize-Ing: Creamed Candy Corn for Serious Eats

Halloween's over, and chances are, you've got a bunch of leftover candy corn. But what to do with all those extra tricolor kernels?

Here's an idea: cream them. That is, creamed corn style.

Starting with a recipe for creamed corn, I simply revised it a little, substituting candy corn for real corn, and leaving out the pepper and spices in favor of a little pudding mix to thicken the mixture. The resulting candy corn slurry is certainly one of those dishes that straddles the line between awful and awesome: that is to say, you might just like it, but you probably wouldn't confess that to your foodie friends.

Note: It is of utmost importance that you add the candy corn after the other ingredients. Add it at the same time and you'll end up with an orange, candy corn-flavored soup because they'll melt completely!

For the full post and recipe, visit Serious Eats!

Tuesday
Oct262010

Things That Go Wiggle In the Night: Halloween Jell-O Jigglers for Serious Eats

Around Halloween, a lot of attention is given to things that go bump in the night. But for a moment, let's consider things that wobble: the Jell-O Jiggler.

Starting with the classic recipe from the Jell-O website, it's easy to trick out these wiggly, wobbly treats in Halloween shapes for a crowd-pleasing party snack. Of course, I'd advise against handing them out to trick-or-treaters, because there's no bigger bummer than a soggy sack of candy.

For the full entry and tutorial, check out Serious Eats!

Wednesday
Oct202010

Fry, Baby: Deep-Fried Halloween Candy for Serious Eats

It's a funny thing about Halloween candy: it actually makes you hungrier. At least, that's my theory behind how the same person who can't finish off an entire candy bar can easily put away ten "fun size" candy bars or 30 mellowcreme pumpkins in one sitting.

But there's a way to bring a substantial dimension of deliciousness to your Halloween candy: deep-fry it.

That's right. Batter up your Halloween candy and fry it in hot oil, and you've got yourself little nuggets that are beyond decadent, and bound to satisfy—one or two of these morsels is more than enough.

Note: I tried a variety of Halloween candies in this experiment, including candy corn, mellowcreme pumpkins, Reese's Peanut Butter Cups, Twix, Kit-Kats, and Whoppers. The biggest hit by far was the Peanut butter cups.

For the full entry and recipe, visit Serious Eats!

Monday
Oct042010

Trick or Sweet: Candy Corn Kaleidoscope Cookies for Serious Eats

It's October, and you know what that means: it's officially candy corn season.

But if you appreciate the iconic look more than the mellowcreme taste of the stuff, here's a solution: a reconfiguration of the Kaleidoscope Cooky (yes, cooky) from the Betty Crocker's Cooky Book, made to resemble the tricolor confection. Lightly crumbly, very buttery, and extremely crowd-pleasing, these cookies are a totally sweet tricked-out treat.

Note: This recipe is designed to feed a crowd; I have in the past halved it with fine results. Also, if shaping the dough into the candy corn shape seems too fussy, they're just as festive as Halloween-hued rounds.

For the full entry and recipe, visit Serious Eats!

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