We've rounded up the tastiest bites from this week's posts so you don't miss anything delicious!
This Week in Serious Eats: Sweets
1. The Serious Eats Doughnut Style Guide
"There are cake and yeasted and crullers and fritters, cider and potato and sour cream, malasadas and beignets and churros—wait, do we count churros?" 2. Pie of the Week: Chocolate Oatmeal Pie
"It's high time that oatmeal be given its chance to shine. Luckily, the sisters who started the adorable Brooklyn pie shop Four and Twenty Blackbirds came along and created a chocolate oatmeal pie." 3. Chocoholic: Bourbon Chocolate Fondue
"The word fondue comes from the French verb fondre, meaning "to melt". Sounds just right for Valentine's Day. " 4. Let Them Eat: Red Velvet Cake
"Red is my favorite color and I do use artificial dyes to tint my lips and nails, so perhaps I'm being a bit hypocritical in my refusal to add a few drops of ruby ink to my cake batter, but I truly wanted the focus to be on the cocoa-tinged cake instead of its outward appearance." 5. Behind the Scenes at Kim Boyce's Bakeshop in Portland, OR
"Kim Boyce, author of the James Beard Award-winning Good to the Grain: Baking with Whole-Grain Flours cookbook, recently opened the quaint and cozy Bakeshop in Portland, Oregon." 6. Sweet Technique: How to make Canelés (Cannelés) de Bordeaux
"Holding a perfect one in my hand for the first time, I could only make guesses as to how the baker had achieved such a glassy, caramelized exterior contrasted with an impossibly custardy center." 7. Bake the Book: Orange Marmalade-Mascarpone Pop-Tarts
"The marmalade gives these Pop-Tarts a wonderfully breakfasty feel but if bitter orange isn't your thing, feel free to switch it up with any jam you'd like. And if sixteen Pop-Tarts seems like a little much, it's important to note that t" 8. BraveTart: Make Your Own Butterfingers
"Imagine, if you will, a cage match between Butterfinger, 5th Avenue, and Clark Bar. Who would emerge victorious to claim the crispiest, crunchiest, peanut butteriest crown?" 9. American Classics: Haupia
"While haupia doesn't take much time to prepare, it's all about the slow and low cooking. In order to get the desired firm yet creamy texture, it's essential to blend coconut milk well with the whole milk heating the mixture over a low flame until thickened and smooth." 10. 11 Brownie Recipes We Love
"When it comes to brownies, there's nothing wrong with the classic: chewy and fudgy, rich and intense. But sometimes you want to play a bit and serve your brownies spiced up with chiles or cooled off with mint, studded with dried fruit or salty pretzels and creamy caramel." Hungry for more?
Read it all online at sweets.seriouseats.com. Come hang out with us!
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