I got into a baking kick recently, which is to say I acted on a series of sugar-filled impulses and ended up with a lot of warm, delicious goodies. Lucky for coworkers, there is a limit to the amount of homemade baked goods one household can consume.
First up, after my delightful reintroduction to whoopie pies, as well as owning a cookbook devoted entirely to whoopie pies AND a whoopie pie pan, I felt it was my duty to try my own. The endless possible flavor combinations made it overwhelming at first until I realized there was really only one option: chocolate and peanut butter.
These whoopie pies were fantastic! The chocolate cakes epitomized everything you’d want in a chocolate cake. The peanut butter filling is mindblowing. Combined, damn. I can’t wait to make other flavors. With that said, I probably won’t use the whoopie pie pan again. The cakes came out with a weird, football shape that I ended up having to cut off. But just look at how cute and delicious this is!
Chocolate Chip Cookies
strange completely normal urge to make chocolate chip cookies, I pulled up the definitive chocolate chip recipe from Serious Eats, including the 5,300+ word picture-full experiment/analysis/thesis on what makes them the best. I’ll let you read all about it, but let it be known that browned butter, overnight chilled dough, and sea salt are all in play.
These were devoured. There’s some serious baking skills on my team at work and few things have been snatched up as quickly as these cookies. They’re perfectly chewy, full of chocolate chips, deep with browned butter flavor, and exciting with crunchy sea salt. They don’t joke around.
Pumpkin Spice Latte Cupcakes
And finally, as Evelyn’s company does every year, it was time to come up with an entry for the pumpkin bake-off. One year she entered pumpkin Twinkies. This year we were sure she’d dominate with Pumpkin Spice Latte Cupcakes! The recipe is straightforward but the results are downright impressive. I didn’t document any of the prep, but it’s nothing you haven’t seen before.
The two keys to success here are making your own whipped cream and getting those authentic green straws. As for the cupcakes themselves, they weren’t really pumpkin-y enough. Maybe increasing the pumpkin puree in place of some of the oil would do the trick. As for the bake-off, these still weren’t enough! We’ll have to dig real deep for next year’s competition.