Leftovers!

Let Them Eat: Salted Caramel-Chocolate Pudding Cake

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Pudding cake is just what the title advertises: pudding and cake. The wondrous part is that both components materialize in the same pan. Batter is spread in a pan, then sprinkled with a sugar and cocoa powder mixture and liquid. This top layer filters down, essentially swapping places with the batter. The result is a layer of cake floating on top of pudding. Continue reading »

10 Pains Au Chocolat We Love In Paris

Pain au chocolat—literally "chocolate bread." What an understatement. Buttery croissant dough wrapped around not one, but two sticks of chocolate. An indulgence like this could only come from France. For three days, my intrepid photographer and I scoured the city for pain au chocolat that stand out from the Parisian crowd. In the end, we found 10 that can't be missed. Continue reading »

Wake and Bake: Lemon Olive Oil Muffins

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Look. I'm all for eating cake at breakfast, but sometimes I wonder if people don't know (or maybe don't want to know) that there is a difference between a cupcake and a muffin. I bought a muffin the other day and I swear, it was so full of oil I should have organized a group to play an indoor game of greasy watermelon scramble. Continue reading »

Don't Forget to Share Your Sweets!

This week, we're looking for whole wheat sweets. Do you use whole wheat flour in your chocolate chip cookies? Add it to muffins or bake it up into an awesome, nutty cake? Tell us why your whole wheat treat rocks, shoot us a photo (along with a link to the recipe!) and we'll include it in next week's roundup. Be sure to send it in no later than tomorrow Tuesday, May 15th so we can include it in Thursday's Share Your Sweets on May 17th. Continue reading »

From Serious Eats

Robb Walsh's Ancho Brownies

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Folks love to say that everything is bigger in Texas, and while we're not sure about everything, these Ancho Brownies from Robb Walsh's Texas Eats by Robb Walsh are certainly big, sweet, and spicy. Continue reading »

Bake the Book: Salted Caramel Banana Bread Puddings

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Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. Continue reading »

Cakespy: Leftover Pie Parfait

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The composition of your parfait is your own adventure. The basic rule is that you want to choose an ice cream, a topping, and a sauce which act either in harmony or in unison with your pie flavor: for instance, you could compose a harmonious concoction by pairing a slightly tart apple pie with cinnamon ice cream, graham cracker crumbles, and caramel sauce; or, you could go matchy-matchy and pair a slice of grasshopper pie with mint chocolate chip ice cream, thin mints, and chocolate sauce. Continue reading »

From Chicago

Sugar Rush: Carrot Cake from Julius Meinl

When was the last time you had carrot cake? Yeah, it had been a while for me, too. But when a friend couldn't stop raving about the "best he's ever had" carrot cake at Julius Meinl, I figured it was worth a bike ride up to the Viennese pâtisserie's newest location in Ravenswood. Continue reading »

We Try 25 Kinds of Oreo

Once upon a time, in my lunchbox and in the lunchboxes of the other kids at my lunch table, there was just one kind of Oreo. You know. An Oreo. The lucky kids had Double Stuf. But that was about it. Now, there are dozens of variations of the classic cookie. So we, of course, had to try them all out. Continue reading »

Introducing Oreo Week

The days of the simple Oreo are long gone. There are now over 25 kinds of cookie, which makes preferences exponentially more variable. People put them in sundaes and use them as pie crusts. Yes, it's a mad Oreo world out there, and we're taking a week to investigate. So dunkers, twisters, and everyone in between: we welcome you to Serious Eats: Oreo Week. Continue reading »

Sweet Technique: How to Make Tapioca Pudding

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You'll love the creamy texture and simple vanilla flavor that's unadulterated by the cornstarch used in so many other pudding recipes. And, of course, there's the delightful little squish of the tapioca, like so many bubbles of happiness. Continue reading »

Scooped: Rhubarb Frozen Greek Yogurt

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The addition of tangy, thick Greek yogurt complements the rhubarb's own tart flavor and adds creamy depth and intensity, making for a dessert that is at once brightly refreshing and indulgently satisfying. Continue reading »

Sugar Rush: Pecan Praline Rice Pudding at Loving Cup, San Francisco

I'm not generally a supporter of culinary identity-theft. You can have your banana cream pie flavored yogurts and your oatmeal cookie energy bars. But I can't deny a certain pleasure when you try a dish without any particular expectations and you get to cry out, "Oh my god! It's pecan pie!" Continue reading »