Red Velvet Whoopie Pies

So many things have been going on lately. In between Relay for Life, my sorority’s formal, and two intense midterms for classes entitled “Gothic Art” and “Contemporary Asian American Communities,” it seems the more I have on my plate, the more inclined I am to let my mind wander. Wander to things like whoopie pies and why I haven’t made them since fall quarter.

Whoopie pies are cakey, creamy, and cute. With these yummy cookies in hand, you too can ace your midterms! (Or be too jittery from all that sugar to write anything coherent…)

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Cream Cheese Thumbprints

Thumbprint cookies are the cupcakes of the cookie world. Here, the velvety filling lends each small cookie bite all the richness, sweetness, and smoothness of a homemade cream cheese frosting. Being slightly larger than a quarter, it was very easy to eat two of these at a time and see the cookie supply dwindle magically. Best enjoyed after a spell in the refrigerator, this recipe from Martha Stewart’s Baking Handbook is a cookie that is just different enough from the old drop cookie routine. But the delicious and familiar flavors of vanilla, cream cheese, and buttery shortbread make these cookies an instant classic.

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Cream Cheese and Chive Biscuits

I haven’t made biscuits in a while. Last time I made them, the entire batch fed my boyfriend for several meals during a weekend I went home. Seeing that I’m home this weekend to spend some much needed time with my parents, I couldn’t leave my boyfriend biscuit-less. That would certainly be a tragedy. Thankfully, a recipe from my trusty Martha Stewart’s Baking Handbook was waiting faithfully in the wings.

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Cream Cheese Lemon Bows

This was one of those baking experiences that did not go entirely smoothly. The cookies turned out quite nice-looking and delicious, but I am not sure if it was my attempt to hurry through the recipe (never a good idea, but I had schoolwork and I really wanted to bake something) or if I didn’t have enough lemon juice to thin out the cookie dough sufficiently. At the end of the day though, they are light, not overly sweet, dense with a nice crumbly texture, and still look like bows. My boyfriend really liked them, as did the people at work with whom I shared the cookies. The recipe is from Martha Stewart’s Cookies.

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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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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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Green Tea Infused Vanilla Cupcakes with Almond Cream Cheese Frosting

This is the most exotic thing I’ve tried to date and it was an interesting journey. I usually stick to tried and true flavors, but I really wanted to try the Cupcake Project’s method of baking with tea. I’ve always loved green tea, so of course it would be a brilliant addition to the reliably delicious vanilla cupcake!

I am convinced the flavors of this cupcake work, but I think I may have to go with a less costly tea if I want to infuse more tea flavors into my bake goods. The amount of green tea I used to give this cupcake that green tea flavor was ridiculous.

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