We Try 25 Kinds of Oreo, Pain Au Chocolat We Love in Paris, Homemade Mallomars and More

Email not displaying correctly? View it in your browser. Welcome to the May 17, 2012 issue of the Serious Eats: Sweets Newsletter. Pass it on! Know anyone who might be interested in our newsletter? Forward this email to up to 5 friends at once. 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. We Try 25 Kinds of Oreo "We kick off Oreo week by slogging through the 25 varieties of Oreo. Hear our thoughts on every flavor." 2. 10 Pains Au Chocolat We Love In Paris "Pain au chocolat—literally "chocolate bread." What an understatement. Buttery croissant dough wrapped around not one, but two sticks of chocolate. Here are our 10 picks in Paris." 3. Share Your Sweets: Latin American Desserts "Cinco de Mayo might be over, but the fiesta continues in your kitchens. From coconut-y trembleque to a crowned tres leche cake and gooey alfajores, here are 8 desserts inspired by Latin America." 4. American Classics: Bumpy Cake "What is Bumpy Cake? Short answer: addictive. Long answer: a Devil's Food Cake with stripes of sugary buttercream topped with "pourable fudge" frosting." 5. Staff Picks: How Do You Eat Your Oreos? "Check out how the editors and staff at Serious Eats eat their Oreos." 6. Let Them Eat: Salted Caramel-Chocolate Pudding Cake "Pudding cake is just what the title advertises: pudding and cake. The wondrous part is that both components materialize in the same pan." 7. Sweet Technique: How to Make Tapioca Pudding "You'll love the creamy texture and simple vanilla flavor that's unadulterated by the cornstarch used in so many other pudding recipes. And, of course, there's the delightful little squish of the tapioca, like so many bubbles of happiness." 8. Pie of the Week: Boston Cream Pie "Celebrate this classic dessert with a pie-itized version." 9. Chocoholic: Homemade Mallomar Bars "Bite through the crunchy buttery graham cracker, the silky vanilla marshmallow, and the deep dark chocolate, and you just might find yourself muttering "Nabisco who?"" 10. In Which We Make A Centuple-Stuf Oreo "But I really wanted more than that, and, well... hasn't everyone wanted to make a Centuple Stuf Oreo? We decided to see if it was possible." Hungry for more? Read it all online at sweets.seriouseats.com. Come hang out with us! We're on Facebook and Twitter.    You're receiving the Serious Eats Newsletters because you opted in through our website, www.seriouseats.com. Unsubscribe javearjohanes.cakes@blogger.com from this list. Our mailing address is: Serious Eats 197 Grand St, FL 2 New York, NY 10013 Add us to your address book Copyright (C) 2008 Serious Eats All rights reserved. Forward this email to a friend

Posted in: