Serious Eats: cakespy's Profile

Conversation Heart Nanaimo Bars

You know, they actually don't bleed! I think it is because they are so hard and dry. If in doubt, you could wait until the coating is nearly dry but still slightly tacky and adhere the candies at that point!

cakespy at 11:17AM on 01/31/12

From Sweets

Cakespy: Doughnut Soup

@nova721 - so glad you asked: http://www.cakespy.com/blog/2011/12/12/cakespy-book-featured-on-the-today-show.html

cakespy at 6:02PM on 01/23/12

From Recipes

Microwave Chocolate Cake in a Mug

@j-rod - thanks for sharing my wares! :-) @supercoolfoodblog - your version sounds awesome! I love all the variations out there.

cakespy at 3:59PM on 01/11/12

From Sweets

Cakespy: Microwave Chocolate Cake in a Mug

@joy87 - I used canola oil, have updated the recipe to reflect this. I tried it with melted butter too, but it didn't quite work - it kind of left a butter ring around the top of the cake.

@eliza ann - I find the higher the calorie count, the higher the deliciousness. That's not totally scientific, of course, but hey, why not snuggle with a sweetie and share? Snuggling and sharing both burn / reduce calories.

@annieNT - I have a pumpkin one too : http://www.cakespy.com/blog/2009/12/3/instant-pleasure-pumpkin-cake-in-a-mug-from-coffee-mug-cake.html

@heddylamar - yes, it is my illustration :-)

cakespy at 8:12PM on 01/09/12

From Recipes

Microwave Chocolate Cake in a Mug

One thing I added to the recipe: If you're nervous about the cake spilling over, either use a larger mug (as suggested by a few others) or put a plate under the mug to catch spills. I have also updated the recipe to say whisked rather than mixed egg.

@kenG - I am curious to try your version.

Oh, and for those curious about different variations, I have tried a variation with pumpkin too: http://www.cakespy.com/blog/2009/12/3/instant-pleasure-pumpkin-cake-in-a-mug-from-coffee-mug-cake.html

cakespy at 4:16PM on 01/09/12

From Sweets

Cakespy: Microwave Chocolate Cake in a Mug

haha! You can find that here: http://www.cakespy.bigcartel.com/product/mugs-unicorn-and-robot-eating-banana-and-cream-pie

cakespy at 2:04PM on 01/09/12

From Recipes

Candied Yam Rice Krispies Treats

@cnlforbin - the syrup may be the key here. I think if you are using the kind in syrup, draining it is of the essence, because like you said, that would add a lot of liquid. The kind I used was without syrup, so it is more like a thick paste in consistency.

I think you may be on the right track. If you roasted your own yam and then added it little by little and taste as you add it to make sure it tastes yammy enough for you, I think it might have a better result! Especially if you let it cool to room temperature before adding, it would certainly be much drier than the mixture that comes packed in syrup.

cakespy at 11:04AM on 11/14/11

From Recipes

Candied Yam Rice Krispies Treats

really sorry to hear that @cnlforbin. I did notice that mine got more moist the next day but they retained their crackle for the day made. I apologize, but I am not sure what you mean by varying your source of the yams - do you mean different brands? The puree I used was moist but not packed in liquid, so based on your comment I am going to specify in the recipe that depending on the brand used, it may require straining the yams, or suggest adding the yams a little at a time to taste. My deepest apologies that it didn't work out the way you'd hoped, cnforbin, but hopefully your comments will help me make additions to the recipe so that it is more clear for others.

cakespy at 9:38AM on 11/14/11

From Recipes

Sprinkle Cakewiches

This is the pound cake recipe I used: http://www.foodnetwork.com/recipes/nigella-lawson/quadruple-chocolate-loaf-cake-recipe/index.html

cakespy at 9:03PM on 09/26/11

From Recipes

Nutella-Filled Shortbread Cookies

@pepperhead - I suppose in that regard it isn't an authentic scottish-style shortbread (usually just butter, sugar, flour, a bit of salt, right?). I think that for me, it seemed "short" because they were pretty buttery. The cornstarch I believe does contribute to the crumbly nature but it also helps the cookies stay stiff enough to hold in the filling. I should also clarify, my cookies only get brown around the peaks - not all over.

cakespy at 7:22PM on 09/21/11

From Recipes

Nutella-Filled Shortbread Cookies

@parsley - my batter was pretty soft too, I can see how you'd have the association of stiff buttercream with it. The cookies are fairly crumbly and not too sweet, but shouldn't crumble apart to the touch.

cakespy at 2:02PM on 09/21/11

From Recipes

Biscuit Cinnamon Rolls

@Whoizzit : a most delicious conspiracy. I must try Faith's version too!! NOM.

@cheeseburgler: No particular reason; I wonder how it would taste when done that way! I simply combined a really goodlookin' biscuit recipe from the New York Times with a cinnamon roll recipe I have tried in the past, the recipe in question used the method of brushing the dough with the butter and sugar mixture. Since it was only 6 rolls, it didn't add too much time, but the way you mentioned could streamline it even more!

cakespy at 6:58PM on 07/27/11

From Recipes

Cakespy: Chocolate Covered Potato Kisses

Hey buddies. Yea, it is a lot of sugar! It kept on disappearing as I stirred it in though, so I guess it worked. I think that consistency-wise, it probably WOULD be fine with less sugar. My advice? Do what MigrantKitchen suggests, start with half and then stir in the rest bit by bit until your desired consistency is reached. You want it to be firm enough to roll into balls, but not crumbly.

cakespy at 6:58PM on 05/23/11

From Recipes

Cakespy: Brownie Upside-Down Brownie

Actually good question, Flamingo! In my opinion, the magic comes from getting brownies with a sort of decadent, chocolate-within-chocolate taste. You get a slightly gooey-crispy texture on the overturned top, and the butter-sugar adds a certain caramel-y flavor. So it's just kind of like "if some chocolate is good, more is excellent". And it's fun to see people's faces when you tell them it's brownies baked in brownies. :-)

cakespy at 5:25PM on 05/16/11

From Recipes

Cakespy: Truffle-Stuffed Cupcakes

Othermatt: That is a great tip - thank you! Hope that answers your question, @feedmillgirl. However- even if the truffles sink, they are still delicious at the bottom center of the cake. :-)

cakespy at 12:52PM on 05/09/11

From Recipes

Cakespy: Cinnamon Sugar Dessert Chips with Fruit Salsa

Feedmillgirl: I am sure it would work just fine to brush before, but I thought it might be slippery to cut afterward. It doesn't take too long to brush each one quickly.

Salasis: I am sure it would work with corn tortillas too - the corn might be a stronger flavor, but maybe like a sweet corn muffin ? Sounds pretty tasty to me.

St. Louis cook: I'll bet soft cream cheese or sour cream would taste great with these, too.

cakespy at 2:02PM on 05/02/11

From Recipes

Cakespy: Carrot Cake Truffles

Hi buddies! To answer some of the inquiries:

Miss Brown Eyes: I made the little carrots by using gel/writing icing on the set, finished truffles--I added some orange sprinkles on top of the writing icing for a little extra sparkle too.

Teachertalk: you make me laugh! Sometimes I feel like these little bunnies follow me. They're more like 2 centimeters than 6 feet though. ;-)

Therealchiffonade: I did make a carrot cake for this recipe, but for the sake of brevity I posted the tutorial / recipe so that users could use whatever carrot cake recipe they like. The recipe I used can be found here, if interested: http://www.101cookbooks.com/archives/carrot-cake-recipe.html - however I used all purpose flour .

Sloppydelicious: Honestly I think that it would be fine. The recipe I used had nuts (no raisins). The only thing that might happen is that when you roll the thick "filling" into balls, they might be slightly lumpier depending on how big the pieces of nut and raisins. However, I don't think they'd suffer at all in the deliciousness department.

cakespy at 1:00PM on 04/18/11

From Recipes

Cakespy: Cadbury Creme Deviled Eggs

Kakugori: My original idea was to use the innards of the eggs as the frosting, like real deviled eggs. But there were two problems. One, it was not the right consistency--even when chilled it didn't pipe neatly. And second, it was very hard to scoop out the fondant without getting bits of chocolate residue. So I figured, what is MORE frosting going to hurt?

cakespy at 12:51PM on 03/22/11

From Recipes