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The Secret Life of Pie Town, New Mexico

When I first learned that there was an actual place called Pie Town, I had a definite idea of how it should look. My rather intricate vision involved streets paved with cookie crust, street lamps shaped like apples, and churches with meringue spires. What's the truth about this southern New Mexico town? We found out. More

Cakespy: Gingerbread Nanaimo Bars

Nanaimo bars are one of the world's most perfect foods: a three layer no-bake cookie with a chocolate crumb base, a creamy custard middle section, and a firm chocolate topping. This version is dressed up for the holidays with a gingerbread base and a "blonde" white chocolate topping. More

Cakespy: Candy Corn Pecan Pie

The idea is simple: classic pecan pie, plus candy corn. The candy corn melts so beautifully into the corn syrup and brown sugar mixture that it must feel like it's coming home; it adds a nice, vanilla-y sweetness to the pie that will satisfy even the sweetest of teeth. More

Six Piñon Sweets We Love in Santa Fe

When you think of regional New Mexico cuisine, you probably think first of fiery foods spiced with red or green chile. But the state has its share of delicious sweets, too, and a flavor that is particularly popular is piñon. Here's a collection of six wonderful piñon indulgences from the City Different. More

Cakespy: Cadbury Creme Scotch 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, but in my opinion, a slightly more complex flavor. It's the perfect dessert counterpart to the classic Scotch Egg: similar visually, and every bit as decadent. Happy Easter indeed. More

Sugar Rush: Lemon Pistachio White Chocolate Donut at Whoo's Donuts, Santa Fe

While all of the crispy-crusted cake donuts are crave-worthy, you'll find a real shining star in the Lemon Pistachio White Chocolate variety. The extreme sweetness of the white chocolate is tempered by a hint of lemon zest and beautifully complemented by the salty pistachio bits. When all of these flavors come together in a bite with the perfect crunch of the craggy donut exterior, giving way to its fluffy but substantial interior, you may experience donut nirvana. More

Cakespy: Candy Corn Upside-Down Cake

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. More

Cakespy: Pumpkin Bread Stuffed with Cookie Dough

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. More

Cakespy: Doughnut Pies

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. More

Cakespy: Peppermint Snowball Cookies

@one lady owner: thank you so much! Happy holidays!

Gingerbread Nanaimo Bars

@candinr - I think it makes a case for combining the Eggnog Nanaimo bar recipe with this one. The base of that one is more like a traditional nanaimo bar base (with beaten egg) but I think it would work just fine with this base. So good!

http://www.seriouseats.com/recipes/2009/12/cakespy-holiday-eggnog-nanaimo-bars-recipe.html

Gingerbread Nanaimo Bars

Hi @candinr - listen, I have not frozen this variety of nanaimo bars, but I have frozen the more traditional variety a ton of times and they're well suited to it. So I see no reason why you couldn't freeze these. Allow PLENTY of time for them to thaw, though, and thaw them in the fridge rather than on the countertop.

Gingerbread Nanaimo Bars

Hey @bostonadam . I have never tried it, but I googled the matter and came up with this great post by Brown Eyed Baker (a site I respect a lot). http://www.browneyedbaker.com/2012/04/17/diy-homemade-instant-vanilla-pudding-mix/ - something like this might just do the trick.

Technically, the bars would work without using the pudding powder--it would just be a buttercream. The pudding powder makes it sort of thicker, and gives it a certain something, taste-wise.

Good luck! Thanks for an interesting question.

Graham Cracker Figgy Pudding

@katie potato - when you incorporate the fig mixture. Updated!

Snapshots from the 46th Pillsbury Bake-Off Contest

Hi all! @gergnutz @mr. nick your comments made me laugh aloud. :-)

@shmo9 - maybe they were? Gold yukon?

@tea-and-syncope - that is possible. I'm an occasional contributor, so sometimes I sashay in like I own the place but don't actually know all the rules. Forgive me this once?

Cranberry Sauce Jelly Doughnuts

Hi @yuppicide - If you use pillsbury type "pop n bake" biscuits in a tube, I think you could probably fry them in rounds and then make a hole and pipe as specified in the recipe. I haven't tried it exactly, but having tried that biscuit thing to make doughnuts with holes, I think the texture would work.

Cranberry Sauce Jelly Doughnuts

Hi @lagentille, depending on the consistency you might want to warm it just slightly to ease the consistency. At room temperature I found it piped just fine, but this may vary depending on the manufacturer. Alternately, homemade cranberry sauce (whole berry) which is strained works great.

Cranberry Sauce Cinnamon Rolls

@thecarboholic *nice*! I will actually be the first to admit that the sauce in the dough isn't the biggest flavor addition - I got the idea mostly because once the can was open I knew I wanted to use it all, and I did like the slight tint. Thanks for the kind comments and thoughts.

Cranberry Sauce Cinnamon Rolls

Hi Cbmiller. I added in - it is one packet of active dry yeast. Thanks for noticing.

@marsapalto - I can't say for sure as I have not tried it with this recipe. I don't see any reason why not, though.

Dulce de Leche Pumpkin Sandwich Cookies

@skizwackthemute - thanks for the feedback. I'd love to see a photo of how they came out!

Cranberry White Chocolate Bread Pudding

Thanks @teachertalk! Believe it or not...I actually made this recipe LOWER FAT than the original. I used less eggs and white chocolate than called for in the recipe I adapted from! Interestingly, perhaps it's because it's within a custard, the bread pudding doesn't immediately scream out "white chocolate" which might be a nice thing for you.

Cakespy: Homemade Pumpkin Graham Crackers

@jackiecat @annieNT it warmed my sugar-crusted heart to caramel to read your comments. :-)

Cakespy: Pumpkin Bread Stuffed with Cookie Dough

@cary - I actually laughed out loud at that! Because it's so true. And yet..like watching a Lifetime Original Movie...I can't seem to stop myself...

@ShawnaM - OMG my favorite pie EVER!! That thing was epic. http://www.cakespy.com/blog/2009/11/3/candy-massacre-leftover-halloween-candy-pie-for-serious-eats.html

Cakespy: Pumpkin Bread Stuffed with Cookie Dough

@evilsciencechick and @cary - what's wrong with cookie dough? Just the ubiquity of it in recipes these days? Maybe it has jumped the shark but I personally still find it tasty.

Wellesley Fudge Cake

@figeater - no worries. Yes, I am a good person who tries to do the right thing :-) Unfortunately I suppose that is a downside of the internet "content flood" as you so aptly put it. Information gets shared and traded and adapted and adopted so rapidly that sometimes it is very difficult to get to the source of things. And it's a good reminder to always be diligent: next time, I'll say "hey, buddy, this recipe is really delicious! Where'd you get it, anyhow?".

Wellesley Fudge Cake

@figeater - once again, my apologies; it really is an innocent misunderstanding wherein a recipe was passed on to me and its source was not clear. I have actually been in touch with contacts at Cook's Country and they are quite understanding. It is very good to have the guidelines listed above; a good resource for all bloggers. Thank you.

Wellesley Fudge Cake

@chuckh - it is actually silver sprinkles. Not necessary, I just happened to have them.

Cakespy: Wellesley Fudge Cake

@figeater - my apologies, as you are correct in assuming that is where the recipe came from. When it was passed to me, it was not credited and I actually didn't know where it came from. Accept my apologies but please know it was an unintentional omission; I have updated the recipe to reflect the source.

Thank you for noticing and for obviously being a sweets fan!

Philadelphia Butter Cake

Even though Flying monkey's doesn't have yeast, it sure is a fine specimen, one of my favorites. I have more photos of yeasted cakes on my "7 butter cakes we love in Philadelphia" feature, right on this site!

My Birthday Cake

Hi there - sorry for the confusion! Don't transfer the mixture til the end of step 3 (when you re use the bowl for the whites). I had made an edit and missed changing that part. I will update the recipe, but wanted to make sure I let you know in the meantime!

My Birthday Cake

No problem! You saw it before I could even comment!

Nanaimo Bar Brownies

Definitely store them in the refrigerator. They should last for a good 4 days.

Nanaimo Bar Brownies

@theplateismystage: Understood with the dangerous territory. Why mess with the perfection that is the Nanaimo Bar? But it was a fun baking experiment, and they tasted pretty good!

Last time I went to Vancouver, I visited Savary Island Pie Co. and they offered a nanaimo bar with a peanut butter krispie treat on the bottom instead of the usual coconut cocoa graham cracker base. At first I thought sacrilege but gosh, was it GOOD! http://www.cakespy.com/blog/2010/11/2/happy-overload-peanut-butter-crispy-nanaimo-bar-from-savary.html

Cakespy: Wellesley Fudge Cake

Thank you @carrie vasios for the change! My apologies if anyone was offended by the use of "girl" rather than "woman". I have a friend who attended Wellesley who referred to it in that way herself, so it just wasn't even on my mind!