Pumpkin Whoopie Pies

Pumpkin purée is finally available in stores! Supposedly though, there was a shortage last year. I had no idea. Regardless, this month (and the next two) is perfect for the spicy, homey, absolutely fabulous flavors of pumpkin and what I like to call “gingerbread spices.” My last whoopie pie adventure was a huge hit, so I was excited to try them again.

One thing to keep in mind is that these whoopie pies use oil instead of shortening, so the cookie part will not be as cakey. By cakey, I mean that fluffy, bouncy consistency when you sink your teeth into a Twinkie or a DingDong.

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Orange-Cardamom Madeleines

Having not baked for a while, I decided I wanted to try something more out of the ordinary… not drop cookies, not cupcakes. My boyfriend bought me a madeleine tin a few weeks ago, when he was setting up his school apartment with some nifty cooking implements. I haven’t had the chance to use it yet, and after finding Martha Stewart’s recipe online, I thought it was time. This recipe is super easy and does not require a stand mixer. Yay for fewer things to wash! :)

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College Eats

I thought that it might be interesting for me to document what kind of food my boyfriend and I have been cooking and eating now that we’re back in school and no longer have frequent access to restaurants (takes too much time to dine and is very expensive in LA) and home-cooked meals (mostly for me, his parents don’t cook).   Read more of this post

Cream Cheese Swirl Blondies

Don’t let the name blondies fool you into thinking that this sweet bar cookie is the vanilla, less legitimate version of the double-triple-quadruple chocolate brownie spectaculars that are rich, 100% guilty pillows of chocolate for your teeth. Because they are really really good. And pillow-like. Even the loaf looks like a puffy little pillow right? By the way, I have never referred to brownies as a loaf. But these are. A loaf of blondies. Intense!

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