“I have the palate of a five-year-old,” says Jennifer Voories, the DC baker behind a line of desserts called Sweet Moe’s. Her treats, though, are tailored to more adult tastes. A Ding Dong looks like the flat-topped Hostess cake of the same name, but it’s made with chocolate cake and cinnamon-laced cream filling devoid of a chemical aftertaste.
Voories’s fascination with kid-friendly food dates from her childhood. She grew up across from a Hostess outlet in Michigan and regularly shopped the day-old store for Sno Balls and Wonder Bread.
Her crowning achievement so far is a take on Archway’s petal-edged Frosty Lemon cookies. She says she struggled to do justice to the lemony glaze, but her version is brightly citrusy and not too sweet. It tops a light, crisp cookie–a perfect afternoon snack for sweets lovers of all ages.
This article appears in the April 2012 issue of The Washingtonian.