A-Maize-Ing: Creamed Candy Corn for Serious Eats

Halloween's over, and chances are, you've got a bunch of leftover candy corn. But what to do with all those extra tricolor kernels?

Here's an idea: cream them. That is, creamed corn style.

Starting with a recipe for creamed corn, I simply revised it a little, substituting candy corn for real corn, and leaving out the pepper and spices in favor of a little pudding mix to thicken the mixture. The resulting candy corn slurry is certainly one of those dishes that straddles the line between awful and awesome: that is to say, you might just like it, but you probably wouldn't confess that to your foodie friends.

Note: It is of utmost importance that you add the candy corn after the other ingredients. Add it at the same time and you'll end up with an orange, candy corn-flavored soup because they'll melt completely!

For the full post and recipe, visit Serious Eats!

Taking it to the Sweet: Making San Francisco Sweeter with CakeSpy Magnets

So, here's the thing: I kind of like to think of myself as a big sugar cube in the coffee cup that is life. 

And as such, I am constantly doing little things that I hope will make life just a little sweeter for people. I've left fake cupcakes around the city; I give people candy and cookies; I write little love notes. For no reason in particular, other than to bring joy and maybe a little everyday delight to the masses.

And on my recent trip to San Francisco, I employed sweet magnetism: I brought a stockpile of magnetic CakeSpy postcards, and stuck them to unsuspecting surfaces.

Each one had a sweet little note written on the back (I did this while on the plane). Wonder who found my sweet handiwork?

First, a sweet little note left on a post office box, just off of...you guessed it...TREAT STREET!

Then, after some reflection, I decided my art was museum-worthy, and so I stuck one to the sign at the Oakland Museum of California. My first solo exhibit!

Next, a sweet little offering on someone's entryway. What a sweet thing to come home to!

Howsabout finding one of these sweet little things on the side of your Vespa? (Note: there was a scratch on the side, so really, I was also providing a nice patch too).

But for those taking mass transit, I left this one on the Muni.

And then, in Santa Cruz, one was left like a prize on the espresso machine at Cafe Delmarette.

...and I also left one with Carolyn and Lindsey at the Twitter offices to do with as they pleased. 

All said and done? I believe I made San Francisco just a little sweeter with this gentle street art. If you found one, I hope it made your day just a little sweeter--either that, or that the cuteness made you projectile vomit. Either/or.

For past sweet operations, click here and here and here.

Swiss Miss: Deep-Fried Swiss Rolls on a Stick Recipe

File under "Things you should never do, ever": Deep-frying Swiss Rolls on a Stick.

Oh, who am I kidding--you totally should. Because as I learned when I found myself with a slight excess of fry batter (from when I was deep frying Halloween candy, natch), not only is the deep fried Swiss Roll delicious, and like just about everything, it's even better on a stick.

And now, I'm delighted to share the method by which you can make this magic happen in your very own home.

Oh, and if you enjoy seeing Swiss Rolls being tortured, you might like to revisit the Little Debbie Death Match!

Deep-Fried Swiss Rolls on a Stick

• 12 Swiss Rolls 
• 8 cups vegetable oil, for frying
• 1 1/2 cups flour, divided
• 1 teaspoon baking soda
• 1 cup milk
• 1 tablespoon white vinegar
• 1 tablespoon vegetable oil

Procedure

1. Begin by freezing your Swiss rolls: insert the sticks, and place them on a plate or cookie sheet. Freeze them for at least 2 hours, until they are solid and frozen throughout.
2. When you're nearing the end of the chilling period, start heating the oil for frying. Pour vegetable oil into a large, heavy-bottomed saucepan until it is three inches deep (the amount of oil you use will depend on the size of your saucepan). Turn the heat to medium-high, and insert a candy/deep fry thermometer. Heat until the oil reaches 375°F.
3. While you're waiting for the oil to heat up, prepare your frying station and batter. Place 1/2 cup of flour in a bowl and set aside. Place the remaining cup of flour in a small bowl and mix with the baking powder and salt; add the milk, vinegar, and oil, and whisking the wet ingredients into the dry until you have a relatively lump-free, smooth, thick batter.
4. Remove the frozen rolls from the freezer. It's go time.
5. Dredge each roll in flour, covering it completely. Happily, it's helpful that they're on a stick so you won't get batter all over your fingers.
6. Quickly place the battered Swiss Roll into the heated oil, holding the end of the stick and being careful not to drop it and cause oil to splash up (you might want to wear gloves for safety, 'cos hot oil can HURT, but I lived dangerously and to tell the tale). It will fry up quickly. 
7. Once the treat has reached an appealing golden hue, remove from the hot oil and place on a plate covered with a paper towel to absorb excess grease. Repeat the battering and frying process with the remaining Swiss Rolls. While frying, be sure to monitor the temperature of the oil and adjust your heat up or down accordingly, as the candy will melt if it is too hot, and it will take too long to fry and become greasy if the heat is too low.
8. Let cool slightly, but serve while still warm.

Sweet Notes: Little Love Letters to Chicago, from CakeSpy

So, if you read this site, like, ever, you probably know that the guiding principle of CakeSpy is that I am seeking sweetness in everyday life, and hopefully leaving the world a sweeter place with my work. I know, so cheesy you could die, right?

Well, don't die yet. First, check out these sweet little love-notes I left around Chicago, with hopes that they would sweeten the day(s) of those who found them:

First, Floriole. I was thrilled to hear that these dudes had opened up a retail spot, because I had been delighted by a canelé I picked up at their Farmer's Market booth 2 years ago.

Alas, Floriole was ferme on Lundi! Sacre bleu! Well, I left them a little something to find when they were ouvert again, to let them know I cared. A note, nestled between their outdoor tables, to be discovered by an employee in the morning! (picture of note is at the top of the post)

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Second, while browsing some delightful secondhand clothes at The Buffalo Exchange, I thought I might add to the "treasure hunt" aspect of thrifting by hiding a treasure in a handbag for sale.

Of course, anyone who buys an Andy Warhol handbag has good taste, and they should be rewarded, right?

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Third, I was struck by the beauty of this gorgeously appointed...storage space? So I left a little note nestled in by the toes of this Egyptian dude. Call it a footnote!

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Well, after all of this walking around, some caffeination was in order, and what better spot for a Seattleite to hit up for strong coffee than Intelligentsia? And to say thank you for the totally sweet latte, a totally sweet little note was left on the counter.

Thanks for the totally sweet times, Chicago! Love ya, miss ya! 2 good + 2 be = 4 gotten! (Note: A full bakery roundup to come)

Hot Dog! Chilly Willy Ice Cream Sandwiches on Hot Dog Buns Recipe for Serious Eats

CakeSpy Note: I created these for a Labor Day entry on Serious Eats. Even though Labor Day is over, they're a great way to use leftover hot dog buns!

When it comes to Labor Day food, the general rule is "it's more fun on a bun." Happily, dessert can be part of the party when you combine ice cream and hot dog buns to make Chilly Dogs.

I was delighted when I first came across this confection at Snacks!, a bodega in Seattle's Ballard neighborhood. Unlikely as it may seem, the combination of toasted hot dog bun lined with peanut butter and jelly, then topped with ice cream is actually quite delicious—the light sweetness of the bun works nicely with the ice cream, with just enough sponginess to absorb the flavor of the ice cream, but sturdy enough that it will keep it contained for a sweet hand-held treat. Of course, it might get a bit messy toward the end, but isn't that part of the fun of outdoor eating?

For the full post and recipe, check out Serious Eats!

Totally Stuffed: Cupcake-Filled Croissants Recipe

The list of foods that are made more awesome by being stuffed in croissants is pretty immense and far-reaching, from the sweet (chocolate, almonds, cream cheese) to the savory (ham, cheese, hot dogs).

So I was pretty sure that a buttery blanket of croissant dough would have the same awesomeness-enhancing effect on leftover birthday cake (or, in this case, a leftover birthday season cupcake, from the delectable Jubilee Cupcakes).

And guess what? It turned out pretty good. While the frosting can melt out a bit and get messy, it does lends an extra-buttery richness (and a nice color contrast, as mine had pink frosting), and the cake crumbs give it an extra-carbohydratey boost, perfect for carbo-loading if you're about to run a marathon (or, you know, just a tasty snack if you're not).

Want to give it a try? Here's how I did it.

Birthday Cake-Filled Croissants

Ingredients

• 1 leftover cupcake (or, 1 leftover slice birthday cake)
• 1 package ready-to-bake croissants (you know, the kind in a roll)
• Extra butter, to brush on top (if you're into that)

Directions

1. Preheat oven to the temperature directed on the croissant package.
2. Unroll the croissants. In the center of each, place a chunk of birthday cake, crumbled up (with frosting!). Roll them up, or (as I did with some of them) form the dough into little dumplings around the cake.
3. Place on a sheet. If desired, brush tops with melted butter (why not?).
4. Bake for the time specified on your croissant package. When you open the oven, you may discover that the frosting has oozed a bit out of the sides, but don't worry--plenty was probably able to melt into the croissant dough. Plus, once it cools just a bit, you can kind of scrape off the oozed bits and eat them (if, like me, you have no manners, that is).

Sweet Excess: Chocolatey Kitchen Sink Cinnamon Rolls Recipe

Question: what happens when you raid your pantry while making cinnamon rolls late at night and top them with every sweet thing you can get your hands on?

Answer: Nothing good. Nothing good at all. It's awful. It's terrible. Here's how you do it at home.

Note: This is best done late at night, when things like this seem like good ideas.

Step 1: Get yourself some cinnamon rolls--you know, the kind from the can that pops when you open it.

Step 2: Set them all in a pie plate or in a baking pan.

Step 3: Raid fridge and pantry for any various sweet leftovers you might have. For me, these happened to be about 1 cup of chocolate fudge frosting, 3 almost-stale brownies, and half a can of chocolate fudge sauce.

Step 4: Put all foraged items on top of the cinnamon rolls (I broke the brownies into little crumbs). Bake as directed on container.

Step 5: Remove from oven. Admire handiwork. Remember the icing that comes with cinnamon rolls. Wonder to self: is it too much? Decide that no, it's not, and pour icing on top of the bubbling mass of a sugar-bomb.

Step 6: Top it all with the rainbow sprinkles that you found in the cupboard while the rolls were baking. Because...well, why not?

Step 7: Enjoy, preferably immediately and in front of bad TV for the ultimate terrible late-night indulgence.

Pastry Public Service: Preventing Dessert Desertion

Friends, I know that CakeSpy is generally sweet and upbeat in tone, a sweet retreat from the everyday grind. But today we're going to have to get serious for a few minutes.

I feel as if it is my duty to solemnly address a rising epidemic in the world of sweets: dessert desertion.

I have compiled a collection of images to illustrate and bring attention to this alarming trend and to raise awareness for the plight of the abandoned pastry. I warn you, the following imagery may be disturbing.

This Oreo, for instance: cut down in its prime. It could have been that much more of a snack, if only it had been given a chance.

Or this croissant. Poor little buttery baked good wasn't even given a chance to be a complete breakfast.

And this muffin. I know, I know. The top is the best part. But did you really have to decapitate and then discard this muffin and leave its maimed remains for all of us to see?

And this donut, discarded with just a bite left. Who does that?

...and words can't even describe the pain and anguish that this image evokes.

But no, this plight isn't just limited to baked goods: I have, with my own eyes, witnessed a mass candy disposal. They could have been headed to Candy Mountain, but instead, it was Candy Murder.

But what can you, as an individual, do to help? Here are some tips.

• Eat quality sweets. This way, the desire to discard will be diminished.
• Wrap it up! Don't toss it just yet. You might want it later.
• Don't be a deserter! Offer it to a friend. A lot of people are happy to finish what you started, when it's in dessert form.
• And if you must discard? Please, do it humanely and out of the sight of sensitive sweet tooths like yours truly.

Please, take action! Don't let another sweet treat go to waste. Only you can prevent dessert desertion!

This has been a public service message from CakeSpy.

Pie + Cake + Shake = Pake Shake

This is a personal note to everyone who came to Monday's Cake Vs. Pie Party. This crust-against-crumb was a star-studded event, and you have my greatest thanks (along with co-hosts Jenise and Edible Seattle) for coming. True, a PIE was declared best in show--but it was a rather fine specimen, so I can live with this.

But today I'm here to talk about the darker side of sampling 10 pies and 10 cakes in one evening: the massive pie-and-cake sugar hangover you're bound to have the next morning. How to deal with this unique sort of sugar shock to the system?

Hair of the dog that bit you, that's how. And my suggested medicine? The Pake Shake.

Equal parts pie, cake, and shake, this beauty is inspired by both the pake and the excess of Monday's indulgent evening of tasting pie and cakes. True, it may not be the most beautiful concoction, but it's good for what ails you, a sort of bloody mary equivalent for a sugar hangover.  Keep this idea on file for the next time you find yourself sampling 10 pies and 10 cakes in one night (it might be sooner than you think).

Pake Shake (Pie-and-Cake Shake)

Ingredients

• 1 slice pie (I used the "Rhueberry", a lattice-topped rhubarb-blueberry pie made by Wendy Sykes)
• 1 slice cake (I used a slice of mocha cake with chocolate buttercream made by Nazla Merce)
• 2 large scoops vanilla ice cream
• Cream or milk, to taste

Procedure 

1. Combine all of the above ingredients in a blender. Blend until smooth, adding more milk or cream until it has reached your desired consistency.
2. Pour into a glass, reflect on last night's revelry, and enjoy.

Big Fun: An Enormous, and Delicious, Cinnamon Roll

Have you ever wondered "what would happen if you baked a package of pop-n-bake cinnamon rolls as one long, continuously huge cinnamon roll?".

If so, you're not alone. And happily, I have the answer: it's basically the easiest way ever to make a big pile of awesome. And, ah, you know, work your way toward morbid obesity.

The finished product vaguely resembles a cross-section of a very old tree--but in this case, each ring in its spiral is a layer of delicous.

Now, I'm not quite sure if these pictures really convey scale. If you need a realistic idea of the scale of this thing, consider the size of a football player's head, in a helmet, and you'll be getting the idea.

A Very Large Cinnamon Roll

Serves 1-8, depending on how hungry you are

Ingredients

• 1 package pop-n-go cinnamon rolls (I used the jumbo Pillsbury Grands kind) 

Procedure

1. Preheat oven to 350 F.
2. Place one of the rolls in the center of a large, lightly buttered baking pan (either 9x9 or 9x13-inch). Unroll the next one and continue it in a spiral around the first one; repeat with the succeeding rolls until you have one long, continuous snail of a cinnamon roll.
3. Bake 25-29 minutes or until browned.
4. Spread with the provided icing.
5. Enjoy.