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Mini Spiders and Webs Cake Pan

Mini Spiders and Webs Cake Pan

You might have heard the “fact” that states the average person swallows up to eight spiders per year in his or her sleep. Fortunately, this “fact” is really a fiction. I know that the only spiders I want to swallow are those made with Wilton’s Mini Spiders and Webs Cake Pan. These spiders are cute as can be, with their friendly smiles and big, happy ... Read More »

Slime-Filled Cupcakes from the Black Lagoon

Slime-Filled Cupcakes from the Black Lagoon!

Last year, I celebrated Halloween with a batch of Vampire Cupcakes. The cupcakes were filled with a gooey, thick cherry pie filling that made the cupcake look like it was bleeding when you bit into it. I planned on baking more this year, but couldn’t help but wonder if I could take the concept in another direction to make another Halloween treat to complement it. ... Read More »

Bites from other Blogs

Swedish Cinnamon Buns, like the ones that Anne’s Food recently made, are probably my favorite cinnamon bun variant. Their defining characteristic is a crunchy topping of pearl sugar, as opposed to the gooey glaze or frosting that is present on so many American cinnamon buns. Pearl sugar is much larger than your average coarse sugar, and the grains – which are actually compressed sugar, not ... Read More »

Nightmare Before Christmas Cookie Jars

Nightmare Before Christmas Cookie Jars

Dr Finkelstein: Sally, that soup ready yet? Sally: Coming….lunch! Dr F.: Ah, what’s that? Worm’s wart, mmm, and…frog’s breath?! S: What’s wrong? I-I thought you liked frog’s breath. Dr F.: Nothing’s more suspicious than frog’s breath! Until you taste it I won’t swallow a spoonful. Fans of the movie the Nightmare Before Christmas will surely appreciate this set of creepy cookie jars, inspired by the ... Read More »

How to patch pie dough

Unbaked pie crust

The dough for pie crusts isn’t difficult to make, but it can be tricky to perfect. The idea crust will come from a dough that has visible chunks of butter (or of shortening) still in it after cutting in the fat. These fat deposits are what make pie dough extra tender (from shortening) or flaky (from butter) during baking. When the dough is rolled out ... Read More »

Macadamia Oatmeal Lace Cookies

Macadamia Oatmeal Lace Cookies

Lace cookies get their name from the fact that the cookies look like lace: delicate, thin and with a lot of holes. Lace cookies were one of the first types of cookie that I baked with regularity. Regular oatmeal cookies and chocolate chip cookies were very high on the list, too, but lace cookies appealed to me because the ingredient list was very short and ... Read More »

Field Guide to Cookies

Field Guide to Cookies

Field Guide to Cookies is a little book that promises to deliver instructions on “How to Identify and Bake Virtually Every Cookie Imaginable” in its subtitle. That is a tall order for a pocket-sized volume to fill. The book is part of a series of “field guides” by Quirk Publishing. All the books are set up in a style similar to that of a “real” ... Read More »

Homemade Limeade

Homemade Limeade

Limeade isn’t nearly as common as lemonade, but everyone I know that is a fan of the lemon juice drink is at least as appreciative of limeade, if not moreso. The drinks are virtually the same – lemon/lime juice, sugar, water and ice – but limeade is a bit brighter and tangier than lemonade. It often tastes less sweet than lemonade, even with the same ... Read More »

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