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By America’S Test Kitchen The Associated Press

Whoopie Pies with brown sugar

Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence.

For the cake component, we drew inspiration from devil’s food cake, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of structure.

How to make a juicy blueberry pie and keep your crust crisp

We wanted a pie that had a firm, juicy filling full of fresh blueberry flavour with still plump berries, and we also wanted a crisp, flaky crust.

To thicken the pie, we tried cornstarch as well as our gluten-free flour blend but preferred tapioca starch, which was subtle enough to allow the berry flavour to shine through. Too much of it, though, created a congealed mess.

For delicious cake pops at home, ditch the store-bought mix

There’s no denying the novel appeal of cake pops; after all, everyone loves food on a stick, and if it’s dessert, even better.

Most recipes call for starting with cake made from a store-bought mix, breaking it into crumbs, combining it with canned frosting, and forming the mixture into balls. We knew we could do better.