You never knew you needed it. Now you have it.

“Pop-tarts and Fine Whiskeys, a Pairing Guide,” by IMGURian @acetech09. Yes, it includes rums and sake and other liquors.

Pop-tart: Cookies & Creme Spirit*: Zacapa XO, Guatemala Rum

The creamy, chocolately, and surprisingly tasty richness of this pasty is quite satisfying. Zacapa XO is an equally decadent rum that is aged in an array of wine casks. This slightly tannic fruitiness that is imbued in the spirit compliments perfectly with the pastry.

Enjoy the whole gallery.

Pop-tarts and Fine Whiskeys, a Pairing Guide

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I wanted to make fudgy brownies. Read the rest

I want fudgy brownies. Read the rest

Dutch pastry/dessert chef Daniel Jongsma created this beautiful confection that looks like earth, replete with continents and clouds. Read the rest

Lauren Ko of LOKOKITCHEN in Seattle bakes up pies and tarts that are so creative that fans might feel bad slicing into them. Read the rest

Russian architecture student Marie Troïtskaia makes astonishing cakes with mirror glaze in her spare time. Her training is evident in the design concepts.

Bonus video: how to make one for Valentine's Day.

Many more on Marie's website.

• Marie Oiseau Portfolio: Cakes (via Instagram) Read the rest

In India and Pakistan, the variety of traditional sweets prepared for special occasions seems infinite. One popular treat is laddu (or ladoo), sweet little sugary carb balls. They're basically cookies, and they're munched at big celebrations--weddings, births, and the like. Read the rest

This neat video from ChefSteps shows an interesting frozen dessert experiment for geek chefs.

A simple technique for making amazing soft serve at home, no fancy gadgets required.

Here's what you will need: some dry ice, and your trusty stand mixer. Never worked with dry ice? You can often buy some, cheaply, at your local supermarket or at a big box store like Walmart or Sam's Club. From there you just need to crush it up and slowly incorporate it into your ice cream base, and within moments you'll wind up with a soft, delightful treat you can transfer to a piping bag and squeeze into cones for your friends and family. Make sure to stock up on sprinkles—we have a feeling this is going to be a big soft-serve summer at your house.

More here. And visit ChefSteps.com for more videos, recipes, classes, and techniques.

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At the Criminal Crafts blog, a fun tutorial on "pairing zombies with a fuzzy pastel holiday," through delicious zombie bunny rabbits and haunted eggs. There's a photo gallery here.

(via Boing Boing Flickr Pool) Read the rest