Date: 2010-03-02 03:53 am (UTC)
From: [identity profile] heliopsis.livejournal.com
I was in Carberry's this morning for a bran muffin, and was surprised to see a tray of unmistakable Lyndell's cupcakes and half-moons. I wondered what was going on there; now I know. I'd love to have Carberry's raisin bran muffin in Ball Square, and Lyndell's cupcakes everywhere...

Date: 2010-03-03 04:31 am (UTC)
From: [identity profile] djdreilinger.livejournal.com
Can anyone explain to me the difference between a Lyndell's half-moon and a New York deli black-and-white cookie?

Date: 2010-03-07 05:12 pm (UTC)
From: [identity profile] sandrylene.livejournal.com
Lyndell's half moons have a lot more frosting on the top, and while frosting isn't *quite* the right word for the confection, it's a lost more kin to actual frosting than what's on a black-and-white cookie.

Black-and-whites always seem to me like they must have glazed or melted on the topping bit. The half-moons look like they've had the topping bit applied the way you'd frost a cupcake.

I don't know if that clarifies at all. The half-moons are kind of nice, but waaaaay too much sugar.

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