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  • Tatyana Nazaruk

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  1. No, the cooking time stays the same.

  2. Hi Kathy! That’s a great idea. Pesto will add a wonderful aroma that pairs perfectly with cheesy flavors. However, keep in mind that the green hue won’t stay – basil turns dark under high heat. But honestly, these cookies are tasty enough on their own even without the sauce.

  3. There are actually a few reasons for that in this case:

    1. Blanched almonds have a much better mouthfeel—the skins can sometimes feel a bit papery.
    2. It makes the final dish look much cleaner and more polished.
    3. Freshly blanched almonds are way easier to sliver or slice into thin flakes.

  4. Hi Sandy! Technically, it will work, but the taste and texture of the cake will be different – not quite like a cheesecake. Unlike cream cheese, ricotta is slightly sweet and lacks that signature saltiness and tang. Plus, it will give the cake a slightly grainy texture rather than a silky-smooth one.

  5. Oh yes! The pancake cake idea is great! As well as your cake itself 😍

  6. Hi Mila! Happy to hear you liked the cake!
    The color of the pistachio crumb mostly depends on the pistachios themselves – some varieties are just naturally brighter than others.
    Also, roasted pistachios tend to have a yellowish tint, while raw or blanched ones usually stay much more vibrant.

  7. Hi! Technically, you can definitely use the silicone mold. However, keep in mind that silicone is a poor heat conductor. This means your brownies will have a very uniform texture but won’t develop those classic crispy edges. It will also take a bit longer to bake because the silicone itself takes more time to heat up compared to metal.
    If you decide to stick with your metal pan even though it’s smaller, I recommend recalculating the ingredients. You can easily do this using the built-in calculator on the recipe page – just click on the pan size above the ingredient list and enter your pan’s dimensions. This way, you’ll get the perfect thickness without any guesswork!

  8. Hi Mindy!
    Yes, you can definitely make a pumpkin version of these whoopie pies without any issues.
    Butternut squash is actually perfect for this because, when raw and grated, its moisture level is very similar to raw carrots. This means you won’t need to adjust any other ingredients – just swap the carrots for the squash in a 1:1 ratio.

  9. Thanks! I hope the flavor impresses you just as much! You can add some zest if you want to boost the citrus aroma, but it’s completely optional.

  10. Oh, I’m so happy to hear you loved the recipe! I actually use these buns for my burgers all the time, too. The crispy onions definitely take them to the next level. For the quantities in this recipe, about 30g (roughly 1 oz) should be just right.