Some people would call these Carrot Cake Balls, not Carrot Cake Truffles. These people are also desperately trying to come up with a reason to make a batch.
Once again, Serious Eats completely undermines my low-sugar eating plan.
Posts Tagged ‘Serious Eats’
Somebody throw an Easter party, STAT
Posted in Eats, tagged baking, cake balls, carrot cake balls, carrot cake truffles, postaday2011, Serious Eats on April 18, 2011| Leave a Comment »
Next baking project acquired
Posted in Eats, tagged baking, bundt, postaday2011, rum and coke cake, rum cake, Serious Eats on March 30, 2011| 2 Comments »
Obsession du jour: the Rum and Coke Cake outlined on Serious Eats. I totally needed an excuse to break out the bundt pan and open a bottle of rum.
Aspirational oatmeal: definitely a thing
Posted in Eats, tagged brown sugar, dried cranberries, New York, New York City, oatmeal, postaday2011, Serious Eats, steel-cut oats on January 26, 2011| Leave a Comment »
A slide show over at Serious Eats: New York featuring the best oatmeal in New York City tells me that my steel-cut oats with brown sugar and dried cranberries is the stuff of amateurs. Oatmeal with vanilla and lavender syrup, anyone?
Christmas cookies, properly aged
Posted in Christmas, Eats, tagged children, Christmas, cookies, cooking, food, glittering lemon sandwich cookies, Hipstamatic, lemon, lemon cookies, nieces, princess, recipe, recipes, Serious Eats, shortbread, sugar coating, toddlers on December 26, 2010| 2 Comments »
My first thought when I saw the recipe for tiny Glittering Lemon Sandwich Cookies on Serious Eats, one of my favorite food sites, was that I would rename them Princess Cookies and present them to my princess-crazy nieces, thus fulfilling their royal aspirations without giving any money to the manufacturers of inane, princess-themed junk.
Now, I’m convinced that these cookies are much too complicated for toddler tastes. No offense to toddlers.
The end result of a dough heavy on powdered sugar and corn starch (we’re talking 2/3 cup of corn starch) is a crumbly cookie that, to me, resembles shortbread.
I found them much too tart right after I made them, so I figured the recipe was destined to be forgotten. But when I popped open the box Wednesday morning for another taste (first person to ask why I was eating cookies at 9 a.m. gets blocked from comments), they were simply delectable, with just the right amount of lemon flavor and a light, satisfying crunch from the sugar coating.
I’m still not convinced they’re entirely worth the effort (it’s outrageously difficult to balance the cookies after you’ve spread on the filling so that they don’t slide apart), but they’re on the list of favorites this year, at any rate.
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