[Photographs and original illustrations: Cakespy]

Let's take a moment to discuss what constitutes a "proper" Scotch Egg. This decidedly non heart-healthy delicacy starts with a hard-boiled egg, which is then wrapped in sausage meat, coated in breadcrumbs, and deep-fried.

But around Easter-time, I prefer to make mine sweet rather than savory, with Cadbury Creme Eggs.

The Cadbury Creme Scotch Egg is coated with a thick cocoa-kissed batter, then coated in cookie crumbs and deep-fried. When eaten warm, the taste calls to mind that of a deep-fried candy bars that one can find at state fairs. Though in my opinion, these have slightly more complex flavor thanks to the cocoa in the batter and the vanilla cookie crumbs. Speaking of the crumbs, they also give the treat a pleasing crunch, which acts as a nice texture contrast to the cakey batter and soft, gooey chocolate and sugar-filled interior.

It's the perfect dessert counterpart to the classic Scotch Egg: similar visually, and every bit as decadent. Happy Easter indeed.

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Cadbury Creme Scotch Eggs »

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.

VIEW SLIDESHOW: A Look Back At Cakespy: Our Favorite Recipes And A Fond Farewell

[Photographs and original illustrations: Cakespy]

On August 24, 2009, we published the first recipe from Jessie Oleson, aka Cakespy. It was a recipe for Spiced Jumbles With Vanilla Frosting. What are jumbles? They're a plain cookie from the Pilgrim days, and Jessie, of course, jazzed them up, adding pecans, spices, and a nice fat layer of vanilla frosting. It's a trend we'd see a lot over the next three years.

The self professed "cake anthropologist" became known for her inventive, sometimes wacky, sweets. Who else could bring you Doughnut Soup, Twinkie Tiramisu and Birthday Cake French Toast?

Every week, just when we thought she had reached the height of dessertdom, she would come back with something new, something bigger, something stuffed with itself.

Cupcake Stuffed Cupcakes

She made us ask important questions, like why have a brownie when we could have a Brownie Upside Down Brownie? Why throw away our Easter candy when we could turn it into tacos? Why had we never made Cadbury Creme Egg Foo Young?

Unicorn and his band of illustrated brethren brightened our Mondays, and we loved her trompe l'oeil sweets, like bagels that are actually doughnuts, and a Christmas goose made out of cake.

Christmas Goose Trompe L'oeil Cake

The time has come for Cakespy to leave Serious Eats to spread her sweetness to others. We want to say a fond farewell and a big thank you. Click through the slideshow to see our favorite Cakespy recipes from over the years.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Every year around this time, I feel the need to rage against Fun-Size candy bars. I mean, come on people! There is nothing fun about a teeny-tiny candy bar.

But then, I had the most incredible idea to make the tiny bars more fun: I'd melt together about 100 of the mini bars to form a monstrous Mega Fun-Size Bar! Now that sounds like fun.

After practically breaking a five-minute mile running to the store to pick up a bushel of bags of the tiny bars, I set to work. I lined a 9x13-inch pan with a patchwork of small Snickers, Nestle Crunch, Butterfinger and Baby Ruth bars, gently heated it in the oven until it melted together, smoothed over the top with melted chocolate chips to make it a cohesive chocolatey mass, and decorated it with some festive sprinkles. I consider it a masterpiece: the different textures and flavors of the candy bars meld together in your mouth to form a treat that is mega-fun to eat. Say hello to the new fun-size.

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Mega Fun-Size Bar »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

I find corn muffins to be an exceedingly lovable food, especially when they contain fat kernels of corn. But since October is prime time for candy, I wondered—what might happen if I swapped real corn for candy corn?

Well, since I have now done it, I can tell you that depending on how you want to look at it, the result is either awful or awesome. Points for awful: the candy corn melts and forms a sticky, sugary well at the bottom of the muffin cup, making it sort of the muffin equivalent of a mullet: business on the top, party on the bottom. Points for awesome: well, actually, now that I think of it, pretty much the same. The candy corn definitely brings these muffins into dessert or sweet snack territory. So for those moments when the slightly gritty texture and light sweetness of a corn muffin strike you as entirely too healthy and simply won't satisfy your sweet tooth, go for the candy gold with these muffins.

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Candy Corn Muffins »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Recently, I asked my favorite Pineapple Upside-Down Cake recipe a serious question: "What would you like to be for Halloween this year?".

After considering various options, such as Doughnut Upside-Down Cake, Tarte Tatin, and various other options for the inverted dessert, we decided to go with something festive: Candy Corn Upside-Down Cake.

It was simple enough to do: just substitute candy corn for the pineapple requested in the original recipe. But what happened when I baked it up was a surprise: the brown sugar and butter topping fused with the melted candy corn to form some sort of unholy, monstrous Halloween caramel-sugar topping, which dripped back into the cake when inverted. The result? The entire buttery cake tasted like it had been basted in candy corn. And if you're a candy corn lover, that might just be a beautiful thing.

Even Unicorn agrees!

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Candy Corn Upside Down Cake »

Adapted from this Betty Crocker recipe for Pineapple Upside-Down Cake.

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recipe here

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Around this time of year, pumpkin begins a period of proliferation that lasts until Thanksgiving. The cooler weather is good for gourd-eating, as pumpkin lends a cozy heartiness to baked goods of all types, including one of my personal favorites, pumpkin bread.

While pumpkin bread is wonderful in its simplicity, it is possible to heighten your seasonal eating by adding a healthy helping of chocolate chip cookie dough to the batter. It gives the bread a decadently gooey center, and the spiciness of the pumpkin bread works beautifully with the brown sugar and chocolate in the cookies. Feel like gilding the lily? Go ahead, serve it with ice cream.

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Pumpkin Bread Stuffed with Cookie Dough »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

A letter in the mail is a wonderful treat. But a letter is even better when it's delivered by way of a sandwich cookie snack. These "Tele-graham crackers" are sweet little treats in the mail which give a shout-out to a lost art of communication and are a gesture that is both delightful and delicious.

For a fancier version, you could make your own graham crackers (such as these), but if you want to keep it basic, use the store-bought variety. I suggest a vanilla buttercream filling, but you could really use any filling of your choice (frosting, Nutella, or peanut butter, for instance). As for writing your messages, be sure to use a writing icing versus a "gel" icing, because those types will not harden enough to mail, and you don't want your message to smear in transit!

Need a suggestion for the messages? Aside from the expected "Miss you" or "Wish you were here," these tele-grahams provide a great opportunity to make your more complex thoughts known in a sugar-coated way. "None of us likes your boyfriend, please break up with him," "Why don't you move out of your parents' basement?" and "Nice nose job" would all be appropriate. Or...not.

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Tele-Graham Crackers »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Doughnuts: what can't they do? It's been proven time and time again that they can make just about everything that is edible even better. Need proof? OK: Doughnut bread pudding. Doughnut burgers. Doughnut muffins. Doughnut soup.

And now, Doughnut Pies. This brilliant recipe originally appeared in my book CakeSpy Presents Sweet Treats for a Sugar-Filled Life, but I have (I think) made it even better in this lightly adapted version. Don't let the photo fool you: while these holey treats may resemble doughnuts, they're actually pies! They are made up of morsels of pie crust which are filled, rolled up, and pinched to ensure the filling stays inside, then fried. While they're certainly not health food, they certainly are delicious: crispy, not too-sweet, easy to make, and completely open to improvisation with flavor.

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Doughnut Pies »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

You might be hesitant to embrace the idea of Avocado Pie. After all, avocado is probably more famous for its starring role in guacamole, or as a sandwich or salad component than as a delicious dessert item. But avocado isn't unknown in the world of sweets: in fact, in several Asian countries (and in Brazil too, I hear) avocado shakes are quite popular.

Like the popular shake, the avocado in this pie gets its sugary boost from sweetened condensed milk. When pureed and mixed with the milk, the fruity side of avocado really comes out to play with your taste buds. And once you get past the vibrant Kermit color, it's got a nutty and surprisingly subtle flavor. Combined with chocolate, it gets even better—sweet, light yet satisfyingly rich, with a dark crunch from the chocolate chips and cookie crust. Though adding the chocolate morsels is optional, I find them to add a nice textural contrast to the creaminess of the avocado, and serve as a nice echo to the cookie crust.

While the unique flavor of this pie might not be for everyone, lovers of avocado would serve themselves well to give it a try.

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Chocolate Avocado Pie »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Sometimes, things don't work out quite as you'd like. This happened recently when I set out to make some polka dot cupcakes based on an idea that I'd seen on the internet.

I prepared the batter, reserving about 3/4 cup before filling the cupcakes liners halfway. I tinted the remaining batter and used it to pipe pretty polka dots over the filled cups, hoping that they would bake into spotted masterpieces.

The cakes baked up beautifully, with perfectly shaped domes—which, unfortunately, ruined the polka dots. But all was not lost. While my cakes didn't bake with perfect polka dots, I ended up with a pretty, kaleidoscope-like multicolored starburst pattern which was rather sweet and elicited morale-boosting "ooh" and "ahh" sounds when served. Ultimately, they turned out so well that I decided to put the frosting in the middle, sandwich-style, rather than sully the artistic tops. Here's the simple recipe which is bound to delight in a most delicious way.

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Kaleidoscope Cupcakes »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

When you think about it, birthday cake is kind of a funny thing: what other dessert do we put candles on, sing to, spit at as we try to blow out the candles, then watch as crowds clamor for a piece?

Yet in spite of the fact that it is a sharing food, birthday cake can also be a very personal thing, with the flavor really being up to the birthday person. It's an opportunity to celebrate another year going by with the cake you choose, be it strawberry shortcake, double chocolate cake, or even store-bought Funfetti.

Here's the classic I chose for my late August birthday this year: a fluffy golden yellow cake topped with a crowning glory of rich, stick-to-your-teeth fudge frosting. The contrast of light cake and thick frosting is simply beyond compare—a taste and texture combination which is guaranteed to take you back to the glee of the birthday parties of yesteryear, if only for a few bites.

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My Birthday Cake »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Cake is good, but it can be great—all you have to do is put it on a stick and cover it in chocolate. I formulated this theory following my first taste of "The Swingle", a slice of chocolate covered Key Lime pie on a stick, made by Steve's Authentic Key Lime Pies. I found myself wondering, what dessert wouldn't taste great covered in chocolate and put on a stick?

Instead of coming up with an answer (because really, that was a rhetorical question) why not set up a double boiler and set yourself to melting some chocolate? Since I was feeling fancy, I used slices of Dobos Torte, but really, any type of cake would work. See for yourself how enrobing a cake slice in chocolate brings it to indulgent new heights, and yet how eating it off of a stick somehow keeps the experience playful.

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Chocolate Covered Cake on a Stick »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Sometimes, combining two good things results in a great thing. A fantastic illustration of this idea can be found in this recipe for Mint Chocolate Chip Whoopie Pies.

These fat, cakey, filled sandwich cookies take their color and taste inspiration from a favorite ice cream flavor, with extremely agreeable results. The refreshing minty flavor of the cookies pairs perfectly with a rich, thick chocolate filling, making them a crowd-pleasing dessert. Though optional, a few drops of green food coloring really bring the ice cream association full circle, making for a nostalgic and novel sandwich cookie treat.

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Mint Chocolate Chip Whoopie Pies »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

If some is good, more is amazing. That's the guiding principle behind the mega-brownie that is the stunningly delicious and unbelievably rich result of combining brownies with the Canadian delight known as Nanaimo bars.

So what happens, exactly, when you cross a Nanaimo Bar with a brownie? Visually, it doesn't differ too much from a traditional Nanaimo bar. But taste-wise, you have a sweet specimen which ups the ante of both desserts: a delicately crumbed, buttery brownie base coated with a smooth, creamy, custard-buttercream filling. And then, because, well, why not, you top it all with a firm chocolate topping. And oh, are they good. Consider serving in small portions, though: this is an extremely decadent breed of dessert, the likes of which will take your breath away and give your body a chocolate rush that might just last for days.

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Nanaimo Bar Brownies »

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.

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

Wellesley Fudge cake—a deeply indulgent chocolate cake topped with a slab of thick fudge frosting, the likes of which will stick to your front teeth in the most pleasing way—seems an unlikely sweet to associate with the prim-and-proper ladies of Wellesley (the college featured in that classic feat of cinema Mona Lisa Smile).

You see, the young ladies at all those womens' colleges—Vassar, Smith, and Wellesley—would use the sweet stuff as their excuse to stay up late: candy-making was an acceptable activity, and they would use this time ostensibly to talk about boys and other forbidden subjects. The timing seems to work out: the word "fudge" for a confection showed up as early as the 1890s, and by 1908 the term was commonly used in association with women's colleges. A 1909 cookbook produced by Walter Baker & Co. (producer of Baker's chocolates) includes three different recipes for fudge, each just slightly different and named, respectively, after the three aforementioned women's colleges.

By 1913, fudge and fudge cakes were common on the tea-room menus surrounding the college. Every few decades the cake enjoys a renaissance; a little fussy to make in that it requires a bit of candy-making prowess, it is astoundingly easy to eat.

To taste the famous cake, here's a recipe. Some older recipes are unfrosted; others, which I favor, feature a double dose of chocolate, the base of which is like a cakey brownie, coated with a thick, fudge-like frosting.

A friend passed this recipe on to me; turns out, it's from Cook's Country Blue Ribbon Desserts.

Also: while Dutch-processed cocoa works best in this recipe, it can sometimes be hard to find—or will be prohibitively expensive—in grocery stores. Hershey's Special Dark cocoa works quite well, too.

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Wellesley Fudge Cake »

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.