Serious Eats: Recipes - Cakespy

Leftover Pie Parfait

2012-05-14T16:45:00Z

[Photographs and original illustrations: Cakespy]

The composition of your parfait is your own adventure. The basic rule is that you want to choose an ice cream, a topping, and a sauce which act either in harmony or in unison with your pie flavor. For instance, you could compose a harmonious concoction by pairing a slightly tart apple pie with cinnamon ice cream, graham cracker crumbles, and caramel sauce; or, you could go matchy-matchy and pair a slice of grasshopper pie with mint chocolate chip ice cream, thin mints, and chocolate sauce.

With the parfait shown in this recipe, I used apple pie, cinnamon swirl ice cream, crushed graham crackers, and caramel sauce. I also used fairly large parfait cups—they had about an 8-ounce capacity. If you're using smaller parfait cups, simply divide the ingredients among more cups.

About the author: Jessie Oleson is a writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.

Special equipment: parfait cups

Ingredients

serves serves 2 to 4, depending on the size of your parfait cups, active time 5 minutes, total time 1 hour, 5 minutes

1 slice pie from an 8-or 9-inch pie
8 ounces ice cream, softened and divided in half
1/4 cup crushed cookies or graham crackers
Caramel, hot fudge, or butterscotch sauce, to taste

Procedures

Cut your pie in half lengthwise. Chop coarsely both sections, so that you've got approximately 1/2-inch sized chunks of pie. One little "pile" will be used for each parfait.
Using about 1/3 of the pie pieces from each chopped pie half, line the bottoms of each parfait glass or cup.
Add 2 tablespoons of ice cream on top of the pie pieces in each cup. On top of this, add a thin layer of crushed cookies or graham crackers to each parfait. Add a few pie crumbles on top of this thin layer.
Add the remaining ice cream to each parfait. Add a layer of caramel sauce, hot fudge, or butterscotch sauce, if desired; add a few more pie crumbles on top of the sauce.
Put your parfaits in the freezer for about an hour to set before serving.

Coconut Cream Whoopie Pies

2012-05-04T15:31:26Z

[Photographs and original illustrations: Cakespy]

True: traditional whoopie pies are not pie at all--rather, they are cake-like cookies with frosting sandwiched in-between. But in the case of the Coconut Cream Whoopie Pie, you can have your cake and eat your pie, too: the rich filling is sort of like a mix between coconut frosting and cream pie filling.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Parchment paper, cookie sheets

Ingredients

serves makes 12 sandwiches

For the Cookies:
1 cup shredded coconut (sweetened or unsweetened is OK)
2 1/4 cups (about 11 1/2 ounces) all-purpose flour, sifted
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 egg
1/3 cup butter (about 2 1/2 ounces), melted
1 cup (about 7 ounces) granulated sugar
3/4 cup (about 6 ounces) whole milk
2 teaspoons vanilla extract
For the Filling:
4 tablespoons unsalted butter, softened
1 3/4 cups (about 7 3/4 ounces) confectioners' sugar, sifted
5 tablespoons shredded coconut (sweetened or unsweetened is ok)
3 tablespoons coconut milk (whole milk is also OK)
1/2 teaspoon vanilla

Procedures

Position two racks in the middle of your oven. Preheat oven to 350°F. Grease or line two cookie sheets with parchment paper. Set to the side.
Spread 1 cup of shredded coconut evenly in bottom of 9- by 13-inch baking pan. Place in the heating oven for about 5-10 minutes, or until lightly browned and toasty. Set aside
In a medium bowl, whisk together flour, baking soda and salt. In a large bowl, vigorously whisk together the egg, melted butter, and sugar until mixture is smooth and has lightened slightly in color, about 1 minute. Add in half of the flour mixture, followed by the milk and vanilla extract, then the remaining flour mixture. Mix only until no streaks of flour remain.
Drop rounded spoonfuls of the cookie batter onto prepared baking sheet, trying to make each even in size. You will get either 24 jumbo cookies, or 36 medium sized cookies, depending on your size preference. Leave a generous amount of space, about 2 inches, between cookies to allow for spreading.
Before putting the cookies in the oven, sprinkle the tops with about half of the toasted coconut; reserve the rest for garnishing the finished sandwiches.
Bake for 8 to 10 minutes, until cookies have a dull look on top, and the edges are very lightly browned.
While the cookies cool, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until combined. Add the coconut, coconut milk (or milk), and vanilla and beat on low until smooth, about 5 minutes.
Assemble the cookies. First, pair cookies of similar sizes together. Then, turn half of the cookies upside down. Place a spoonful of filling on the center of the flat side of a cookie; sandwich its pairing cookie on top. The filling should spread to the edges based on the weight of the cookie placed on top. Either sprinkle toasted coconut on the exposed sides of the filling in the cookie, or gently roll the filled cookie in the remaining toasted coconut. Repeat with the remaining cookies. Serve immediately; store in an airtight container for up to a week.

Tunnel of Penuche Cake

2012-04-30T14:15:00Z

[Photographs and original illustrations: Cakespy]

For those of you who aren't into the chocolate overload aspect of the famous Tunnel of Fudge Cake, I have configured a sweet counterpart: the Tunnel of Penuche Cake.

If fudge is the inspiration for the original, penuche (a "blonde" fudge made with brown sugar, butter, milk, and vanilla) is the muse for this honey-hued variation.

Note: The butterscotch sauce for topping in this recipe is optional; if you'd prefer, use dulce de leche, a confectioners' sugar glaze, or serve it with ice cream on the side.

About the author: Jessie Oleson is a Philadelphia-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: 10-inch Bundt cake pan or Fluted pan (a little bigger is OK)

Ingredients

serves serves 16, active time 35 minutes, total time 4 hours, 30 minutes

1 3/4 sticks (7 ounces) unsalted butter, softened
1 cup (about 7 1/2 ounces) light brown sugar, packed
3/4 cup (about 5 1/2 ounces) cup granulated sugar
6 eggs
1 teaspoon vanilla extract
2 cups (about 9 ounces) confectioners' sugar, sifted
2 1/4 cups (about 11 ounces) all purpose flour, sifted
1/8 teaspoon salt
2 cups (about 16 ounces) chopped pecans
3/4 cup (about 6 ounces) butterscotch sauce, at room temperature (I used Mrs. Richardson's brand)
chocolate shavings or pieces, to garnish (optional)

Procedures

Adjust oven rack to lower position and preheat oven to 350°F. Grease and flour bundt cake pan very thoroughly.
In bowl of stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Gradually add the two cups of confectioners' sugar until thoroughly blended. Remove bowl from mixer and using wooden spoon, stir in flour, salt, and pecans until well blended. Spoon batter into greased and floured pan; spread evenly. Fill pan until batter reaches 1 inch from top of pan. Depending on the size of your bundt pan, you may have some extra batter.
Bake until top is set and edges are beginning to pull away from sides of the pan, 45 to 50 minutes. Cool upright in pan on wire rack 1 1/2 hours. Using a sharp knife, gently loosen the sides of the cake from the pan. Invert onto serving plate; cool at least 2 hours.
Once cooled, spoon butterscotch sauce on top of cake, allowing some to run down the sides. If desired, sprinkle chocolate shavings on top. Store tightly covered.

Tortilla Torte

2012-04-23T13:45:00Z

[Photographs and original illustrations: Cakespy]

Composed of tortillas stacked over chocolate cream filling and topped with a billow of fluffy white frosting, this torte visually resembles fancy stacked sponge cakes, but ultimately makes for a very different dessert experience. The tortillas take a bit of getting used to—they will remain lightly chewy even when the chocolate has had a chance to set— but the taste sensation is unlike any other dessert I've ever tried. The floury taste of the tortillas mixes quite pleasantly with the rich chocolate-sour cream filling (which is also great by the spoonful) and the complementary tangy sweetness of the sour cream frosting.

Recipe Notes: I used homemade tortillas, which were a little more "irregular" than a typical store-bought variety--hence the air bubble and lightly "toasty" look that you see on some of the tortillas in the photo.

When slicing this torte, be sure to use a very sharp knife, because the thick torte will be quite solid in texture.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: Saucepan, icing spatula

Ingredients

serves serves 8, active time 30 minutes, total time 3 hours

1 package (12 ounces) semisweet chocolate pieces
4 cups (32 ounces) sour cream, divided
10 (7-inch) flour tortillas
3/4 cup (about 6 ounces) confectioners' sugar, sifted
chocolate curls or sprinkles, for garnish (optional)

Procedures

In a medium saucepan or double boiler, melt chocolate pieces over low heat, stirring occasionally. Stir in 2 cups sour cream. Remove from heat and cool.
Place one tortilla on your serving plate. Spread about 1/3 cup of the chocolate mixture atop. Repeat with eight of the remaining tortillas and the remaining chocolate mixture. Top with the last tortilla.
Put the assembled torte in the refrigerator and let chill until quite solid, about 30 minutes.
In a medium bowl, stir together the remaining sour cream and confectioners' sugar. Spread on the top and sides of the torte. Cover and chill for 3 hours or overnight before serving.

Philadelphia Butter Cake

2012-04-16T15:45:00Z

[Photographs and original illustrations: Cakespy]

Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake but minus the cream cheese, and with a base that is somewhat like a crushed, compressed danish, you're getting the right idea.

Note: Salted butter is suggested for the base, but not necessary; if you only stock unsalted butter, feel free to use that with a pinch of salt, or just on its own.

Regarding the vanilla extract, if you want a pale yellow hue, use clear vanilla extract; if you don't mind about a lemony hue, use regular vanilla extract; it taste good both ways.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 16

For the Base:
1/4 cup (about 2 ounces) granulated sugar
1/4 cup (4 tablespoons) salted butter
1/4 teaspoon salt
1 large egg
1 (1/4 ounce) packet active dry yeast
1/2 cup warm milk (105-115°F)
2 1/4 cups (about 12 ounces) flour, sifted
2 teaspoons vanilla extract (clear or regular)
For the Topping:
1 cup (16 tablespoons) unsalted butter
2/3 cup (about 3 ounces) flour
2 cups (about 16 ounces) superfine sugar
2 large eggs
4 tablespoons milk
1 teaspoon vanilla extract (clear or regular)

Procedures

In the bowl of a stand mixer fitted with the paddle attachment, mix sugar, butter, and salt on low speed until combined. Add egg, and beat on medium speed for 1 minute.
In a small bowl, dissolve the yeast in warm milk.
To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand). Turn the dough onto a lightly floured board and knead for 90 seconds. Place in a lightly greased bowl, cover with a towel, and allow the dough to rise until doubled in size, about 1 hour.
Toward the end of the rising period, start preparing the topping. In a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy, about 2 minutes on medium speed. Add the flour and sugar to the mixture, and continue beating on medium speed until fully combined. Add the eggs one at a time, allowing the first to fully incorporate into the batter before adding the second. Add in the vanilla. Add the milk, 1 tablespoon at a time. If the consistency is any thinner than a pancake batter, don't add any more milk.
Grease or line a 9- by 13-inch aluminum pan with parchment paper.
Once the dough has doubled in size, punch it down. Remove it from the bowl, and pat into the bottom of your prepared pan. Crimp the edges of the crust halfway up the sides of the container so that they will hold in the filling.
Spread the topping evenly over the dough. Let stand for 20 minutes. Meanwhile, preheat the oven to 375°F and position a rack in the middle position.
Bake 30 minutes, or until browned on the edges but still quite gooey in the middle. It will solidify as it cools. Wait until it has cooled completely before serving; store in the refrigerator.

Leftover Jelly Bean Pop-Tarts

2012-04-09T15:00:00Z

[Photographs and original illustrations: Cakespy]

Preparing a homemade version of the popular store-bought pastries is extremely easy, and placing rows of jelly beans in the middle is a vibrant way to make use of any straggler candy. The jelly beans become soft and slightly gooey while still the tarts are still warm; they form into flattened but soft little sugar lumps when cooled.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves makes 8 tarts, active time 10 minutes, total time 30 minutes (includes cooling time)

For the Pastry:
1 1/2 cups (about 7 1/2 ounces) flour
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened and cut into cubes
3 tablespoons cream
For the Filling:
1 cup jelly beans
For the Icing:
1 cup (about 6 ounces) confectioners' sugar, sifted
2 tablespoons heavy cream
Rainbow sprinkles (optional)

Procedures

Adjust oven rack to center position and preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.
Combine flour and salt in a large bowl. Add butter and blend with a fork, pastry cutter, or your hands. Blend until the mixture is fairly coarse. Add the cream, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.
Place dough on a lightly floured surface and roll into a rectangle, about 1/8-inch thick. Cut out rectangles approximately the size of index cards (3- by5-inches), or smaller if you prefer a more modest portion. Make sure you have an even number of cutouts.
Place jelly beans in neat rows along half of the rectangles, forming color patterns if you'd like. How many beans fit on your pastry rectangles will vary depending on the brand; I was able to get 4 rows of 4 jelly beans on each rectangle. Be sure to leave about half an inch empty on all sides of the pastry.
Place the remaining rectangles of dough on top of the ones with jelly beans. Crimp all four edges by hand or with a fork to ensure that your filling won't ooze out. Poke a few holes in the top to allow steam to escape.
Place the tarts on your prepared baking sheet, and bake until light golden on the edges, 7 to 8 minutes. Remove from the oven and let cool completely.
While the tarts cool, prepare your icing; combine the confectioners sugar with the cream. After the tarts have cooled, drizzle icing on top. Garnish with sprinkles if desired.

Chocolate Irish Cream Pie

2012-03-12T14:45:00Z

[Photographs and original illustrations: Cakespy]

A simple splash of Irish cream gives this already-delicious triple chocolate pie an intoxicating upgrade, adding a creamy and slightly bracing (in a good way) flavor contrast. Not into alcohol? Not a big problem. Simply skip the strong stuff in favor of heavy cream with a shake of cocoa powder, or whip up a batch of non-alcoholic Irish cream.

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.

Ingredients

serves serves 8, active time 15 minutes, total time 4 hours

1 1/2 cups finely ground chocolate graham cracker crumbs
6 tablespoons butter, melted
1 large package (5.9 ounces) instant chocolate pudding
2 cups melted chocolate ice cream (yield after melting)
1/4 cup Baileys Irish Cream
6 ounces semisweet chocolate
2 tablespoons unsalted butter
whipped cream, for serving (optional)

Procedures

Adjust oven rack to center position and preheat oven to 375°F. Mix graham cracker crumbs and melted butter until well blended. Press mixture into an 8 or 9-inch pie plate. Bake for 7 minutes. Let cool at room temperature until it is no longer hot, about 5 minutes. Transfer to refrigerator until well chilled, at least 30 minutes.
Firmly and quickly whisk together the melted chocolate ice cream, Irish cream, and pudding mix. The mixture will begin to thicken quite rapidly. Spread the mixture into the prepared pie shell. Put the filled pie shell in the freezer for an hour.
Fifteen minutes before freezing is done, combine chocolate and butter in bowl set over simmering water. Stir with a rubber spatula until smooth and melted. Gently spread on top of frozen pudding pie, making sure to spread gently and in only one direction so that the delicate pudding layer is not torn.
Return the pie to the refrigerator and let set for 2-3 hours. Serve chilled, with whipped cream and a dusting of cocoa powder, if desired.

Cadbury Creme Egg Salad Sandwiches

2012-03-10T02:02:45Z

[Photographs and original illustrations: Cakespy]

The bag lunch staple gets a sweet upgrade for Easter with this sweet trompe l'oeil sandwich, in which pound cake slices sandwich a "salad" comprised of yellow-tinted frosting studded with almonds and sliced Cadbury Creme Eggs, garnished with green coconut bits to resemble lettuce. It's a fun dish to serve at a party, and a perfect complement to your Cadbury Creme Deviled Eggs and Cadbury Creme Eggs Benedict.

Ingredients

serves makes 8 sandwiches, active time 15 minutes , total time 15 minutes

1 ready-made pound cake (approximately 9 x 5 inches)
3/4 cup vanilla buttercream frosting
2-3 drops yellow food coloring
4 Cadbury creme eggs, refrigerated
3 tablespoons almond slivers
1/2 cup shredded coconut
2-3 drops green food coloring

Procedures

Slice your pound cake into sixteen slices, about 1/2 inch-thick each, setting aside heels from either end for another use. If it is difficult to slice without the cake crumbling, place the pound cake in the freezer for 10 minutes (this will help it become a bit more firm and easier to slice). Set slices aside.
Place 3/4 cup buttercream frosting in a medium bowl. Add 2-3 drops of yellow food coloring and stir; add more drops of food coloring and stir until your desired egg salad color has been achieved.
Remove your cadbury creme eggs from the refrigerator. Cut each egg into eighths. Do this by first cutting each egg into quarters, and then cutting each quarter in half.
Gently fold the Creme egg pieces and the slivered almonds into the frosting. Set aside.
Place your shredded coconut into a clear plastic bag with 2-3 drops of green food coloring. Shake vigorously, until the coconut has been tinted an even shade of green. Set aside.
Assemble your sandwiches. Place two slices of pound cake side by side. On one slice, spread a heaping tablespoonful of the "egg salad" mixture. Top it with a small spoonful of the shredded coconut mixture to give the look of lettuce on top. Gently place the second slice of pound cake on top to form a sandwich.
Repeat with the remaining pound cake slices until you've formed 8 sandwiches. If desired, slice in half and serve with jelly beans on the side for a sweet Easter treat.

Mini Maple Spam Doughnuts

2012-03-05T15:15:00Z

[Photographs and original illustrations: Cakespy]

Like so many guilty-pleasure treats, Mini Maple Spam Doughnuts taste way better than they really ought to. The lightly crunchy, sweet doughnut exterior is contrasted by the crisp, crackly fried pork; finished with a creamy, maple-infused frosting and crunchy SPAM bits on top, it makes for a veritable sea of contrasting sweet and salty flavors and textures, and for an overall wholly enjoyable holey treat.

Note: This recipe is adapted from Jason Munson, winner of the SPAM recipe contest.

Special equipment: Biscuit cutter, frying pan, mini doughnut pan

Ingredients

serves Makes 24 mini doughnuts

1 cup all purpose flour
3 tablespoons light brown sugar, packed
1/4 teaspoon baking soda
1/8 teaspoon salt
1/3 cup buttermilk, plus one tablespoon
1 egg
1 tablespoon butter, melted
1 (12-ounce) can SPAM
3/4 cup confectioners' sugar
1 teaspoon maple syrup
2 teaspoons freshly ground cinnamon, for garnish (optional)

Procedures

Make the dough. In large mixing bowl, mix flour, brown sugar, baking soda and salt. Stir in 1/3 cup buttermilk, egg, and melted butter. Beat
together until well blended. Spoon batter into a pastry bag fitted with a round tip or a resealable plastic bag. Chill mixture for 1 hour.
Meanwhile, prepare SPAM Rings and glaze.
Make the SPAM rings. Remove the SPAM from the can and slice from the lid side to the bottom into 12 slices (each slice about
1/4-inch thick). Using a 1-1/2-inch round biscuit cutter, cut each slice of SPAM into two rounds (you should have a total of 24
rounds from the can of SPAM Classic ). Using a straw, knife or small pastry tip, cut a small circle out of the center of each piece of
SPAM Classic to make a ring. Place rings into a large skillet and fry until golden brown on both sides. Repeat until all of the rings are fried; place on paper towels after frying to blot excess oil. Take the remaining scrape pieces of SPAM and finely dice. Place the diced SPAM into the same skillet and fry until golden brown; set aside.
Make the glaze. In small bowl, whisk together the confectioners' sugar, maple syrup and remaining 1 tablespoon of buttermilk until well combined; set aside.
Make the doughnuts. Preheat oven to 325°F. Remove the chilled dough from the refrigerator. Spray a mini doughnut pan with nonstick
cooking spray. Pipe batter into the mini doughnut tin; filling 2/3 of the way full (if using a resealable plastic bag snip the corner of the
bag and pipe batter into the mini doughnut pan). Place the SPAM Rings on top of the dough. Bake for 10 minutes or until the
doughnuts spring back when touched.
Allow the doughnuts to cool slightly and then carefully remove from the pan. Spread the prepared maple glaze over the doughnuts and top with the diced SPAM for sprinkles. Repeat as necessary with the remaining dough and SPAM rings. If desired, sprinkle with a little cinnamon (I found this worked nicely with the maple flavor). Serve the doughnuts warm.

Chocolate Pudding Pie in a Samoas Cookie Crust

2012-02-27T15:15:00Z

[Photographs and original illustrations: Cakespy]

To truly maximize how many Samoas you can stuff into your mouth in one serving, you've simply got to crush them up and form them into a cookie pie crust. Using the same method as making a graham cracker crust, the Samoas cookie crust is the definition of decadence: sticky, crispy, and caramelly, it gets even crazier when you fill it with a rich, creamy chocolate pudding filling studded with extra coconut, and top it off with a billowy cloud of whipped cream.

Special equipment: 9-inch pie plate

Ingredients

serves serves 16, active time 20 minutes, total time 3 hours, 20 minutes

For the crust:
2 boxes Samoas cookies
6 tablespoons butter, melted
For the filling:
1 box (3.9 ounce) instant chocolate pudding
2 cups cold milk
1/2 cup toasted coconut (optional)

Procedures

Remove the cookies from their packaging. Reserve 4-6 of them to garnish the top of your pie later. Crush the rest into fairly fine crumbs (this WILL be messy and sticky because of the caramel).
Mix the cookie crumbs and melted butter until well blended . Press mixture into a 9-inch greased pie plate (you need more butter or shortening to grease it because the caramel from the cookies will make them stick to the pan!). You might want to flour or wet your hands first, because this business gets sticky.
Bake at 375°F for 5-7 minutes. Cool for at least an hour, or until the shell is at room temperature. You can put it in the fridge to chill more rapidly, too.
Mix the pudding with the cold milk according to the package instructions (you can also use half and half for an even more decadent end result). When combined, fold in the toasted coconut.
Using a spatula, spread the filling into the pie crust. This amount should easily fill the pie shell; if you have any extra, use it as a cake filling or to make a couple of pudding cups.
Let the filling set in the refrigerator for at least 2 hours.
If desired, top with whipped cream directly before serving. Garnish with the remaining Samoas cookies.

Chocolate Covered Chocolates

2012-02-13T14:45:00Z

[Photographs and original illustrations: Cakespy]

Let's get one thing straight. There is nothing necessary about coating your Valentine's Day chocolates with more chocolate. But oh, does it ever taste good.

The process is really quite simple: melt some chocolate, dip your chocolates in it, and then let them set until solid. You can create a lovely visual by choosing a chocolate coating that complements the chocolates you're dipping: dip dark chocolates in white chocolate for a pretty finish, or coat milk chocolates in dark chocolate for a lovely flavor and visual contrast.

Special equipment: Double boiler or large microwave-safe bowl; parchment paper

Ingredients

serves makes 16-20 chocolates, active time 20 minutes, total time 2 hours

1 cup chocolate morsels (dark, milk, or white)
16-20 chocolate truffles

Procedures

Remove your truffles from their wrappers and have them at the ready. Lay out a sheet of parchment paper.
In a double boiler, melt 1 cup chocolate morsels over low heat. You can also heat the chocolate in the microwave, in 20-second increments, until melted.
Remove from heat.
Dip a chocolate truffle into the melted chocolate, coating all over. Remove using a fork, tapping against the side of the bowl or pan to let excess chocolate drip off. Transfer to your waiting parchment paper. If desired, add sprinkles.
Repeat with remaining truffles; once done, let the chocolate covered chocolates set for about an hour and a half, or until the coating has hardened.

Calabrian Love Knot Cookies

2012-02-07T14:45:00Z

[Photographs and original illustrations: Cakespy]

It's not hard to see why these cookies are a time-honored tradition. They're simple to make, but the pleasure that they provide is tenfold: like a slightly drier and less sweet version of a sugar cookie, they taste delectable when dipped in strong coffee.

Special equipment: Large cookie sheet, parchment paper

Ingredients

serves makes 24 cookies, active time 15 minutes, total time 45 minutes

2 large eggs
1/4 cup vegetable oil
1/8 cup granulated sugar
1/8 teaspoon salt
1/8 cup milk
1/2 tablespoon almond extract
1 teaspoon baking powder
2 cups all-purpose flour (I used 1/4 cup wheat flour as part of this)
Optional almond sugar frosting:
1/4 cup heavy cream
1/2 teaspoon almond extract
1/2 cup confectioners' sugar

Procedures

Preheat the oven to 350°F. Either grease baking sheets or lay out some parchment paper. Set aside.
Beat together the eggs, oil, granulated sugar, and salt in a large mixing bowl until smooth. Stir in the milk, almond extract, baking powder, and enough flour so that the dough becomes stiff.
Knead the dough either by hand or with a dough hook in a mixer until smooth. Pinch off about 1 tablespoon worth of dough for each cookie; roll into a rope and then twist into a pretzel shape, simple knot, or the letters of the name of your significant other. Place cookies on the prepared baking sheet.
Bake until lightly browned, about 10 minutes. Transfer the cookies on to a wire rack to cool.
If you're making them with frosting, go ahead and whisk the cream and almond extract together in a small mixing bowl. Beat in the confectioners' sugar bit by bit until it is smooth and of your desired consistency. Drizzle over the cooled cookies.
Either way, store in an airtight container. These cookies keep beautifully when frozen.

Conversation Heart Nanaimo Bars

2012-01-30T16:00:00Z

[Photographs and original illustrations: Cakespy]

This seasonal variation on the classic Canadian treat is easy to execute, and the cute upgrade is pretty immense, with a Neapolitan-hued (if not flavored) treats that are as adorable to behold as they are rich, decadent, and satisfying to eat. But don't forget to keep a toothbrush nearby, because these treats are extremely sugary.

Special equipment: 8x8-inch pan

Ingredients

serves makes 36 small bars, active time 30 minutes, total time 3 hours (includes cooling time)

For the bottom layer:
1/2 cup (1 stick) butter
1/4 cup sugar
5 tablespoons cocoa powder
1 large egg, beaten
1 cup shredded sweetened coconut
1 1/2 cups finely crumbled graham crackers
1/2 cup finely chopped nuts (walnuts, almonds, or pecans)
For the middle layer:
1/2 cup (1 stick) butter, softened
2 tablespoons heavy cream
2 tablespoons Custard powder (Birds brand suggested; stovetop vanilla pudding powder will also work)
2 cups confectioners' sugar, sifted
several drops red food coloring (optional)
For the top layer:
4 ounces white chocolate, coarsely chopped
1/2 cup Conversation Hearts candies

Procedures

Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into an ungreased 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour.
Prepare the middle layer: in a stand mixer fitted with the paddle attachment, cream the butter, cream, custard powder, and confectioners' sugar together until very light and fluffy. If desired, stir in several drops of red food coloring and mix until the filling has reached a pretty pink hue. Spread over the bottom layer, taking care to spread it as flat and evenly as possible. Return the pan to the refrigerator while you prepare the topping.
Prepare the top layer: in a medium saucepan or double boiler, melt the white chocolate over low-medium heat, stirring often to ensure that the mixture doesn't scorch. Remove from heat. Let sit until the mixture is still liquid but very thick, then pour it over the second (middle) layer and gently spread it with a spatula to ensure even coverage (but work carefully, because the still-warm chocolate will get messy if you press too hard while spreading it and tear up the buttery layer below).
Gently place the conversation hearts on top of the white chocolate layer directly after spreading (this will ensure that they adhere to the layer).
Let the bars cool for at least one hour in the refrigerator before serving.

Doughnut Soup

2012-01-23T20:45:00Z

[Photographs and original illustrations: Cakespy]

This creamy, dreamy dish is the ultimate in doughnut decadence. It starts by caramelizing glazed doughnuts in a buttery bath, then mixing it with milk and heating the mixture until the flavors merge beautifully in a hot, sweet, very creamy broth. It's my easy-to-prepare take on a dessert served at Chicago's Moto, a restaurant revered in the world of molecular gastronomy.

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

2 tablespoons butter
2 glazed yeast doughnuts
1 1/2 cups whole milk
1/2 cup cream
4 mini cake doughnuts or doughnut holes, for garnish
Cinnamon, nutmeg, or espresso powder, to garnish

Procedures

In a medium frying pan, melt the butter over medium heat. When the butter is melted and bubbling lightly, add the two glazed doughnuts, cooking on each side until the glaze becomes caramelized. Transfer to paper towels to blot them.
Put the fried doughnuts along with the milk and cream in a blender, and blend until the doughnuts are completely liquefied into the mixture. Note: You can do this with all milk if you want the broth a little lighter.
Transfer the doughnut-milk mixture into a saucepan on medium heat, stirring occasionally until the mixture reaches a low simmer.
Pour the "soup" into small bowls and directly before serving, garnish with a mini donut and cinnamon, nutmeg, or even espresso powder.

Twinkie Tiramisu

2012-01-16T15:45:00Z

[Photographs and original illustrations: Cakespy]

It's official: Hostess, the maker of Twinkies, has filed for Chapter 11.

While this doesn't necessarily mean the demise of the iconic treat, it's as good an excuse as any to stockpile on the sweet snack cakes and make something amazing: Twinkie Tiramisu.

Note: This dessert is made with raw eggs. There is a slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Special equipment: 8x8-inch pan, serrated knife

Ingredients

serves serves 8, active time 20 minutes, total time 3 hours, 20 minutes

3 large eggs, separated
1 cup strong coffee or espresso, cooled to room temperature
1/2 cup granulated sugar
2 tablespoons sweet marsala wine
8 ounces mascarpone cheese, room temperature
9-10 twinkies
1/4 cup chocolate shavings, for garnish

Procedures

Combine 3 egg yolks, one tablespoon of espresso, sugar and marsala wine into a large bowl. Beat for 2-3 minutes. Add the mascarpone, and beat for 3-5 minutes until lump-free and smooth.
Beat whites with a pinch of sugar in a separate bowl until soft peaks form. Fold into the mascarpone mixture until combined.
Unwrap 9 Twinkies. Cut three Twinkies in half. Set the halved Twinkies to the side for the moment.
Quickly dip one of the whole Twinkies in the remaining espresso, and then place it at the top left corner of your 8x8-inch dish (you must act quickly because it will become soft and you don't want it to fall apart!). Dip one of the half-Twinkies in espresso and fit it into the pan so that it fills the rest of the left hand side to form a "row".
Repeat with three more whole and 4 more half Twinkies, so that you have four rows total. This should cover the entire bottom of the pan. If desired, stagger the rows so that halves are paired next to whole Twinkies (not necessary, but I found it gave a better visual). You will have one whole and one half Twinkie remaining; do not dip these in espresso.
Gently spread the mascarpone over the Twinkie-lined pan, ensuring even coverage. You can tilt the pan by hand to gently distribute the mixture.
Slice the remaining Twinkies into coins (it is best to gently "saw" them with a serrated knife, as they are quite delicate) and use them, along with the chocolate shavings, to garnish the top of the Tiramisu.
Let chill in the refrigerator for at least three hours before serving.