Our Authors

Carrie Vasios Mullins

Carrie Vasios Mullins

Editor of Serious Eats: Sweets

National editor at Serious Eats with a focus on all things sweet

Carrie Mullins is a national editor at Serious Eats, with a focus on all things sweet.

  • Website
  • Location: San Francisco
  • Favorite foods: soup, dumplings, (soup dumplings!), pâte de fruits, tzatziki with warm fresh pita
  • Last bite on earth: Warm blueberry pie with cold vanilla ice cream

Don't Forget to Share Your Sweets!

We're slowly (but surely!) getting into street fair/county fair season, and we're looking for some deep-fried inspiration. Whether you make cake doughnuts, beignets, fritters, fried bananas, fried ice cream, or more, shoot us a photo of your best fried sweet (along with a link to the recipe!) and we'll include it in the next roundup. Be sure to send it in no later than Tuesday, April 1st so we can include it in the Share Your Sweets on Thursday April 3rd. More

What to do With Leftover Condensed Milk

Ask some members of this staff what to do with leftover condensed milk—for example, if you had the remnants of a giant taste test to find out the best brand lying around your office—and they'd say: drink it straight. Or they might put it in their coffee or tea, Southeast Asian style. But condensed milk is actually the secret ingredient in a huge variety of sweets, and here are some of our favorite ideas. More

Share Your Sweets: Vegan Desserts

Looking through the list of sweets you sent in, no one would guess they were vegan. But yes, somehow you made a Cherry and Almond Tart, Truffle-Stuffed Figs, and even Bananas Foster Ice Cream Pies with Chocolate and Peanut Butter Crusts, totally free of animal products. Of course those aren't all, so click through to see all your tasty vegan desserts. More

Dark Chocolate Cashew Sea Salt Cookies

@JeremyMiller: The almonds will change the texture because they'll be much crunchier, but taste-wise, they should taste just as good

Behind the Scenes in Carrie's Home Kitchen

@Keios: it is! love their brews

Behind the Scenes in Carrie's Home Kitchen

@Teachertalk: haha thank you! :)

Weekend Baking Project: Key Lime Bars

@therealdearmarin: it won't be quite the same, but I think you could definitely sub in lemon juice

Behind the Scenes in Carrie's Home Kitchen

@JKLA: I always see those plastic containers of fruit salad and think to myself, don't buy that, it's going to be bad and you're going to regret it. And then I buy them anyway. And they're bad. And I always regret it. It's a cycle of shame.

Behind the Scenes in Carrie's Home Kitchen

@lazychef: It's by Audyssey and it's great. My husband got it for me so I can listen to music when I work (I initially used it to dock my phone) and even call people over bluetooth or whatever (which I never do because I don't understand technology). And yes, it's also great for looking at recipes without the dreaded knock-over.

Cookie Monster: Chocolate Chip Cookies + Brownies = Brookies

@all: how have i never heard of slutty brownies?!

Market Tour: Sockerbit is New York's Sweetest Smörgåsbord

I grew up eating Finnish sweets and I'm addicted to the salty licorice here. Sometimes my mom sends it to me in SF ;)

Share Your Sweets: Baking With Jam

@mmharleyrider: hmm they're working from my end. what's your browser? are you clicking on the orange name?

Leftovers: RIP One Fat Lady, Unmaking Oreos, and More

@treffett: sorry- typo! the study is about saturated fat- fixing now!

Wake and Bake: Pear Cardamom Muffins

@Gamigirl: Normally I'd chose something like Bosc because they hold their shape better when baked, but since these are only in the oven for a short while, even something like Bartlett works fine.

Wake and Bake: Pear Cardamom Muffins

@Teachertalk: haha if only. I would love to be part of the muffin family tree :)

Where to Get Great Hamantaschen in NYC

@lapsangsouchong: thanks for pointing that out- just updated!

Irish Cheddar and Vegetable Bread Pudding

@Carlina: That sounds like a good time (maybe even start checking at 25 min) A cake tester inserted into the middle should come out clean- i.e. the custard should be set at the end

Model Bakery's Bear Claws

@christen: it's a bake cake that's crumbled up. Emma suggests buying a vanilla cupcake at your local shop (unfrosted) and using that

Irish Cheddar and Vegetable Bread Pudding

@punkin712: I used a 9- by 11- by 2-inch baking dish

Raspberry Jam Crostata

@One Lady Owner: Most brands would work, but I like Wilkin & Sons raspberry jam for crostatas because it has the right texture- i.e. just firm enough, and good raspberry flavor

What to do With Leftover Sour Cream

@all: this post was actually in direct response to some reader emails but I do applaud your love for sour cream. And that @lemonfair had taco salad for breakfast

Earl Grey Tea Cookies

@bigbananafeet: no surprise, I am also a souvenir mug addict :)
@ladybug60: I got it at Sur La Table: http://www.surlatable.com/product/PRO-226365/Teapot+Cookie+Cutter

We Try the New Lemon Oreos

@Max: Haha yeah Arrested was one big Happy Days reunion. Chachi was Bob Loblaw! http://www.youtube.com/watch?v=mwWAsNZTnug

Weekend Baking Project: Brazilian Brigadeiros

@simon: I'd definitely normally agree with you, but before Lent a lot of people are trying to stuff their faces with as much sugar and alcohol as possible :P

Oh Hey, Snickers Brought Back the Rockin' Nut Road Bar

@ilovebroccoli: that is totally the best line ever. Apparently it was all improved from Tracey Jordan

These In-Season Winter Coffees Will Melt Your Blues Away

The Moomins are my favorite :)

PSA: You Have 4 Days Left To Eat Kumquats

@katzimmer: the recipes are at the bottom of the post! @esk6805: hmm if by "flavor of the pith" you mean they were tart/bitter then you didn't have a bad one, that's just how they taste. I've heard them described as nature's Warheads, so I guess they're not for everyone

Raspberry Jam Crostata