Serious Eats - seriouseats.com

@sourdough: These were one of my mom's favorite desserts as a kid. Love to know what you think!

@katrina: Thanks for heads up. Ugh, how embarrassing! I thought I had fixed that in my draft, but it looks like in my bleary state, that slipped through. Fixed!

@jo_wang: Yup! Just a little bit of toasted coconut for serving. Delicious!

@AnnieNT: Yes! It's a very pleasant comfort food. And so easy to make.

@Ghostly: Wow. Have you ever tried them? I'm kind of curious!

@RoseCityRosie Yes, good comparison! Very yummy.

FromTheSea: The sour cream mixture becomes part of the dough. First you cut the butter into the flour, as you would for pie, so the butter is reduced to pea-sized bits, then you stir in the sour cream mixture, blending well the form the dough. Hope this helps! Happy baking!

@JulesK: Not a dumb question at all! The butter should be very cold--like for pie crust. Good luck!

@gargupie: I wish! We'll have to put Preserved columnist, Lucy Baker, on the case! I've been tempted to make my own sour cherry jam, but the season is short here and the cherries are so dear, that I usually just end up eating them. I actually used Smuckers "Orchard Finest Michigan Red Tart Cherry Preserves" and everyone really liked it.

@ibeentired: Nice! I actually couldn't find the fruit flavored marshmallows near me, so I chopped up some red & green Christmas themed marshmallows and added some white mini marshmallows. If you're not a fan of the fruit flavoring, you might want to urge your in-laws to give that a try. Enjoy!

@FromtheFuture: I remember that bakery! I used to love that place! Was it called Taylor's?

@CityMinx: Thanks again for the recipe! So yummy!

@MMinNYC: It's really tasty and really easy. Enjoy!

@roxlet: I was skeptical, too, but it's a very thin glaze (really no thicker than a dipped ice cream cone) and as CityMinx says, the mint layer is basically sugar and mint with a little butter. It's nice because you have the fudgyness of the bottom layer contrasting with the sweet mint filling and the slightly bitter top.

@gussiespink: Most excellent. I'm rather fond of the newt collector myself. And still on my own quest for an eighteenth-century cow-creamer...

@oatmeal guy: in my kitchen! ;)

@8'nup: So glad to help! Hope you enjoy the recipe!

@Mindy Alyse Weiss: Totally worth it! The doughnuts are best fresh but my husband ate them the next day and didn't have any complaints. I probably wouldn't go longer than that. Once they have cooled you can put them in a covered container to store. Enjoy!

@SaqibSaab: Exactly! You would just add the buttermilk when it calls for water. I don't use buttermilk terribly often, so I prefer using the powder instead of tossing much of a quart after making a single recipe. Happy doughnut making!

Scooter pies! I'm pretty sure they were made by Salerno. My mom always called them Moon Pies and I didn't learn that they were actually "Scooter Pies" until I was older (and could read the box). Thanks for the trip down memory lane! You guys inspired my American Classics column this week: http://sweets.seriouseats.com/2011/09/american-classic-desserts-how-to-make-moon-pies-marshmallow-sandwich-cookies.html. :)

@Leandra: thanks, lady! It was a little nerve wracking, I didn't want my "models" to melt in the summer heat. :)

it was such a sad day for me when I realized I really couldn't enjoy Peeps anymore (at least not in the same way). Love to hear what you think of the recipe if you try it.

@scalfin Yeah, Moxie! Are you from Maine? My grandma's side is from there from way, way back. The Scooter Pies I had as a kid were made by Salerno, a rare prepackaged treat in my house. You could find them in the stores in Southern, CT. Not sure how much further north they spread. Some of the other Serious Eaters on the Talk thread remember them, too.

@hungryhungryhippo: I can relate to the freezer impulse. No judgements here. :) Glad you enjoyed the recipe!

Hmmm. Interesting question. As much as I love Fluff, I've never made Rice Krispie Treats with it. I'll have to give that a shot next time. I wonder what the texture would be like with Fluff instead of marshmallows...