Coconut Scones

Coconut Scones

One of the things that I like about scones is that they are very versatile. The standard cream scone is plain, only mildly sweet, and gets most of its flavor from butter, cream or any other liquid used as a binder. You can pair it with sweet preserves and savory sauces, if you so choose, and you can add any number of flavorings to the ... Read More »

No more Circus Animals: Mother’s Cookies closes

Childhood favorites, remembered

If you’re a fan of Mother’s Cookies’ famous pink and white-frosted circus animal cookies, now is the time to stock up. The 92-year old company has just closed its doors and stopped cookie production completely. There was virtually no warning about the company’s closure, so fans of the cookies – not to mention the employees of the company, who were supposed to get a 60-day ... Read More »

Pumpkin Spice Hershey’s Kisses, reviewed

Pumpkin Spice Hershey's Kisses

Hershey’s Kisses can always be counted on to come out with at least one special edition flavor for any given holiday. The kisses are bite sized, which makes them a good vehicle for trying out new flavors without committing to eating (or possibly throwing away) an entire chocolate bar. For Halloween this year, Hershey’s has out Candy Corn Kisses, Pumpkin Spice Kisses and, apparently, Caramel ... Read More »

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 »

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