Unexpected Find: DQ Cupcake

Summer is a wonderful time to enjoy simple pleasures, like running through sprinklers, attempting to catch fireflies, and indulging in ice cream cake. I experienced an interesting twist on this last luxury during a chance visit to a Dairy Queen recently. Though it appeared like any other, this particular location was different, as it had…ice cream cupcakes. There was only one remaining in the case, and I knew it was destiny.

I allowed the little cup of joy to thaw for a few minutes, then began to dig into the layers. The first was light, fluffy whipped topping traditionally piped along the edges of DQ’s cakes. Underneath I discovered chocolate ice cream heavily peppered with cookie dough bites. Though patience was required, I eventually reached the semi-sweet fudge and chocolate crunch layers unique to this chain’s cakes. The final layer was traditional vanilla soft-serve. It was a hearty serving for one person to consume and I was up for the challenge (though I did share a few spoonfuls with my companions). The whole experience was as delightful as the larger cakes, and provided for the satisfaction of polishing off the small sundae cup in one sitting.

When I next swing by a Dairy Queen (most likely around this time next year), I will be searching for these little gems and I would highly recommend doing the same!

Until next time,
SugarSource

Unexpected Find: Rice Krispie Treats Re-Imagined

It is almost officially summer, and ice cream shops everywhere are opening their stores! On a particularly pleasant weekend day in Brooklyn, I came upon Ample Hills Creamery. A relatively sizable shop, it offers many classic favorites in addition to twists and completely new flavor profiles.

It was on this initial visit that I discovered Snap, Mallow, Pop, the creamery’s take on the favorite rice krispie treat of children and adults alike. The marshmallow-flavored ice cream was sweet and spot-on, with speckles of rice krispies for a chewy texture. While I could only handle a small serving, I had no regrets for choosing this unique flavor. To top it off, I enjoyed each spoonful lounging in a colorful adirondack chair from the sunny rooftop deck.

There are many others that caught my eye, including the Ooey Gooey Butter Cake and Nonna D’s Oatmeal Lace. With summer in full swing, I have no doubt I will be returning to try the others sometime soon…

Until next time,
SugarSource

 

 

Travel Spotlight: El Postre de Oaxaca

Oaxaca is known for many things – energetic culture, beautiful textiles, intricate pottery, incredibly stringy cheese – and chocolate, which was heartedly embraced during a recent trip to this vibrant Mexican city. It was a phenomenal experience with a few particularly sweet highlights.

Malteadas at Chocolate Mayordomo. Milk and chocolate powder (ground right there in the store) are combined using a malt machine until thick, uniform and delicious. The addition of coffee tipped this drink into one of the top dessert experiences of the trip. Satisfying, sweet but not too sweet, richly chocolate and decadent, it was easy to sip but too filling for one person to finish.

The Chocolate Orgasmo at La Jicara. This small bookstore cafe offers a nice break from the Zocalo and more congested areas of town. The chocolate orgasmo, a semi-sweet flourless cake topped with a tangy raspberry sauce, provides the perfect afternoon boost, especially when paired with an Americano. A silken texture and dense chocolate flavor makes this a delightful pick-me-up.

Traditional hot chocolate from the shop off of the Tlacolula market. Hot chocolate here is a specialty – one can order a customized combination of vanilla, cinnamon, almonds, chocolate and sugar based on preferences or traditions. At this small shop off of the huge Sunday market, employees blend ingredients using grinders upon customer request. We observed these goings-on while sipping the house blend – a comforting concoction of cinnamon, chocolate and sugar – and nibbling on sweet rolls with a crisp sugary shell on top. A highly recommended experience – and the hot chocolate cups for sale are incredibly reasonable in addition to being beautiful!

Chocolate atole. This drink is commonly consumed to kick off breakfast and can be found at roadside stands and restaurants alike. Similar to a liquid porridge, it has a grainy texture due to the corn mixture used as the base. The chocolate is vigorously combined with the corn using a wooden utensil, rotated until froth builds along the surface. This is not particularly sweet and is not a flavor or texture common in American cuisine, so it will not solicit the same reaction from children as a traditional French chocolate chaud. However, that should not deter you from sampling one as a part of exploring the local cuisine!

The chocolate tamale at Las Quince Letras. It took two tries – I accidentally managed to order a hot chocolate the first time around (unintentional yet delicious) – but I was finally able to sample a chocolate tamale. Expecting a chocolate filling in a traditional tamale, the dessert’s appearance surprised me. The dark brown tamale was placed atop a streak of tangy passion fruit puree and accompanied with a few orange slices, proving my assumption incorrect. The citrus helped to break up the intensely rich decadence of the tamale, and it quickly disappeared from the forks of the group.

I would recommend spending at least a week in Oaxaca, as I have captured but a minute slice of the culturally rich and dynamic city.

Until next time,
SugarSource

Travel Spotlight: Sweets of the South

In addition to a trip to San Francisco, I have been lucky enough to sample sweets in several other cities this summer. Oddly enough I didn’t manage to capture the sweet experiences on camera, but hopefully my descriptions will do them justice!

Louisville, KY

– Graeters: I have heard about the renowned Graeter’s for quite some time, and finally had the opportunity to try this famous Cincinnati offering. Established in 1870, this company has been churning out ice cream treats for almost 150 years, and from the few flavors I was able to sample, it’s no small wonder why they are legendary. The mint chocolate chip was pure mint flavor – no green dye used here as a part of the process – and the dark chocolate pieces seemed to be whisked into every bite. Later I learned that they add warm chocolate into the ice cream while it is mixing to create chocolate ribbons, distributing delicious chocolately particles throughout the entire batch. The lemon and raspberry sorbets were refreshing, but the clear star was the ice cream. I will be back to try another – rumor has it the peach is amazing.

– Homemade Ice Cream and Pie Kitchen: This is the first time I have ever seen or experienced an upside-down cupcake. This local establishment flips over the conventional cupcake and coats it in a glaze-like icing (slightly reminiscent of what is used on doughnuts). It proved to be a bit too sugary for my taste, but I had the opportunity to sample multiple flavors in one sitting – the Oreo, strawberry, chocolate caramel, and vanilla. The cakes were quite large, dense and moist. The Oreo was a little dry – I’ve found this to be the case with a few cookies-and-cream flavored baked goods – and the strawberry tasted artificially flavored (the brilliant pink hue did not help assuage this feeling). The chocolate caramel did not have a particularly strong caramel taste – it was as if they didn’t fully allow the flavor to develop before glopping on the frosting. Though appropriate for the birthday celebration, I do not feel compelled to try them again.

Atlanta, GA

– Piece of Cake: Only in town for a short period of time, I quickly Yelped the nearest bakery to my location, and Piece of Cake appeared. Off we sped, and we sampled a variety from the glass case – caramel, white chocolate, orange, and cookies and cream cupcakes. The cookies and cream, like others before it, was quite dry and only vaguely reminiscent of the chocolate sandwich cookies from which it was presumably derived. The orange reminded us faintly of an orange-cream popsicle (but came nowhere near the dreamsicle version discovered in Denver), and the caramel was about average. Though the white chocolate did not possess a strong flavor profile, it was still pretty good as a stand-alone treat. If or when I return to ATL, I will be checking out the other cupcakeries in the area for comparison.

Charleston, SC

– Kaminsky’s: The attraction of the beautiful frosted cakes proved to be too strong to resist, and I finally entered the shop after passing several times. Close to conventional dinner time, the establishment was pretty full and I made the decision to forego a traditional dinner, replacing it instead with a monstrous slice of German chocolate cake. The lush, coconut glaze led to layers of moist chocolate cake that were rich enough to have a flavorful chocolate experience without overwhelming the walnut- and coconut-packed fillings in-between. Though I ended up in a bit of a sugar coma, easily remedied by a long evening stroll, I would do it all over again, trying a new kind of cake the second time around to sample more of the wonderful offerings of this local favorite.

With a few more travel plans left, I’m ready to buckle up and try more of what America has to offer…

Until next time,
SugarSource

 

NYC: Summer Samplings

Though New York summers are often defined by weekend trips outside of the city (the Hamptons or the Shore are both defaults), I have opted to explore more of what the boroughs have to offer, fighting through forests of tourists and battling the trapped humidity of the grid. These are a few of my discoveries…

– Buttermilk Bake Shop: I was quickly transported to my childhood with the ice cream cone cupcake at the recently owned establishment in Park Slope. Upon entering the store, you are greeted with a small selection of items including neat rows of ice cream cone cupcakes. Frosted in vanilla and chocolate with small multi-colored sugary discs as decoration, they are nice, easily-transported and seasonally appropriate desserts (without the mess of actual ice cream). The funfetti-esque cake has a slightly strange flavor to it – difficult to discern – but the overall experience overrides that temporary question mark. The triple chocolate cookies are also delicious, especially when the chocolate chips are still melty.

– Momofuku Milk Bar: From noodles to high-end dining to delightful sweets, Momofuku has New Yorkers covered. The cereal milk soft-serve tastes like cereal milk – I imagine they have bowl after bowl of cereal soaking in the back to authentically infuse this taste into the creation. The blueberries and cream cookie was soft and chewy, but did not have a particularly strong blueberry flavor, which I found disappointing. The confetti cookie, however, was just as I had expected – soft, chewy, extra-sugary vanilla dough with rainbow sprinkles distributed throughout the palm-sized delight. The final sampling was a birthday cake truffle – a small ball that managed to encompass all of the delight of funfetti cake into a manageable bite-size arrangement. I had my eye on the crack and candy pies, but they will have to wait until next time.

Maison Kayser

– Maison Kayser: I have yet to be disappointed by the delights at this boulangerie/patisserie, which has locations dusted throughout Manhattan. The almond croissant is divine – almond paste filling, toasted slivered almonds and a light powdered sugar coating make this a baked good that would take any breakfast to the next level. The petite desserts deliver powerful punches in small packages. You can sample several croissants at petit dejeuner, delivered in a burlap sack and adding an unexpected twist to the presentation. For dessert, the raspberry tarte was light, and the custard filling complemented the tart, sweet fruit well. The chocolate mousse was amazing, and necessary to share due to the layers of rich, dark chocolate (and heavy cream). Though I have been on several occasions, I continue to return to try more, as it provides a feast for the eyes as well as the stomach.

– Big Gay Ice Cream: Summer would not be complete without ice cream, and Big Gay Ice Cream offers intriguing combinations. On a hot July day, I tried the Salty Pimp with dulce de leche “injections” as recommended by the helpful gentleman behind the counter. With precision, he rotated the soft-serve and injected the sweet caramel, finally drizzling it over the entire swirl before submerging it into chocolate. The final flourish was a dusting of sea salt. The chocolate coating provided a slight crunch (and required a few napkins for post-consumption clean-up), and the soft serve-caramel combination was delightful. I have also tried the American Globs, with the slight crunch and saltiness of pretzels distributed throughout the cone. Though they offered cupcakes by the same name, I would stick with the namesake of the establishment.

With more establishments opening by the minute, I know that the urban exploration will never truly end in the city that never sleeps.

Until next time,

SugarSource

 

Travel Spotlight: San Francisco Summer Sweets

I was able to visit San Francisco this summer, and could resist trying the new treats the city has to offer, especially given that several of the places I had previously tried have closed since originally sampling their sweets. I left the city with a smile and a roster full of bakeries to visit upon my return.

Raspberry Chocolate,
Kara’s Cupcakes

– Humphry Slocombe Ice Cream: After a long day of walking, we stopped by this Mission District creamery. Though disappointed that the Milk flavor was unavailable (as one of the local favorites, it was no real surprise they ran out by mid-afternoon), the strawberry left me smiling. Fresh strawberries blended with just the right amount of milk, cream and sugar – absolutely reminiscent of the fruit and quite satisfying.

– Kara’s Cupcakes: Though technically tasted in Napa, there is a location in the city itself as well. The raspberry chocolate was fantastic. The raspberry frosting was light and packed with natural raspberry flavor – you would really taste the dimensions of the fruit, including a slight tartness, which was assisted by a layer of fresh raspberry jam sandwiched between the frosting and the cake. The chocolate cake was moist and rich, and though I tried to savor the experience, it was over too soon.

– Hot Cookie: Known for the massive male genitalia-shaped chocolate-covered macaroon, I decided to sample a few of the other items available at this small sweet outpost in the Castro. The salted caramel chocolate chip pretzel cookie had quite a bit going on – almost too much. The caramel was delicious, the pretzel added a nice crunch, and everything managed to combine into one fantastic bite after another. The Butch Bar was a layer of peanut butter followed by a layer of chocolate fudge topped with chocolate ganache. As you can imagine, it was quite rich and necessary to split amongst us. If I work up the courage, I may one day try the bakery’s signature item.

Hot Cookie

– Susie Cakes: Located in the Marina, this little shop quickly developed a line around dinner time. I tried two of the flavors – blueberry pancake breakfast cupcake (one of the specials at the time) and the flourless chocolate cupcake. The blueberry pancake reminded me of a muffin (slightly) – there were fewer blueberries and less of a maple flavor than I had anticipated – and overall I was expecting a little more of a twist. The flourless chocolate cake was on par – rich, chocolatey with a slight crust on top.

– Batter Bakery: Though there are a few locations sprinkled throughout the city, I stopped at the storefront in the Embarcadero. The cupcakes looked a little worse for wear – the store was near closing time, after all – so I opted to try some of the cookies, which were individually packaged and waiting for inspection. I selected the polk-a-dot, which seemed to be the bakery’s version of an M&M cookie, and the coconut oatmeal. The polk-a-dot was fine – an average choice for your basic chocolate candy cookie. On the other hand, the coconut oatmeal left me wanting more. Generally speaking I am quite the coconut fan, and I was impressed by the flavor, texture and overall experience of this cookie. Soft, chewy, not-too-sweet and well-balanced, I wanted to run back to the store to purchase another.

I was pleasantly surprised by the sheer number of remarkable places I uncovered on this visit, and I can only imagine what I will experience on a future trip to the Bay Area…

Until next time,
SugarSource

 

Best of: NYC Dining Out Desserts – Manhattan

Malted praline sundae,
BLT Prime

No dinner is complete without a little something sweet to conclude the meal. The Manhattan dining experience offers any number of opportunities, and I’ve provided a small selection of highlights.

– BLT Prime: Malted praline sundae. Recommended to me by a friend who frequents this restaurant, I decided to order it to understand why she was pushing this particular dessert. I was not disappointed – crunchy praline, the sharp crackle of caramelized sugar complemented by the malted vanilla ice cream made this particularly satisfying. Though it was shared between two of us, this might be one you could tackle yourself (if you go light on the steak and potatoes, that is).

– Commerce: The coconut cake. My first experience at this West Village restaurant was specifically for drinks and dessert. The slice appeared, the edges covered in flaky toasted coconut. The frosting is creamy without being heavy and has slight hints of vanilla, and the cake is fluffy with the added texture of shredded coconut dispersed throughout the batter. A wonderful way to end a night! I have also tried the birthday cake, and the highlight was that the frosting is completely coated in rainbow sprinkles, adding a different consistency alongside a serving of nostalgia.

– Hakkasan: coconut pudding. This upscale Chinese spot did not disappoint. The pudding had a rich flavor, assisted by the accompanying coconut sorbet, and the lime financier was an unexpected, but not unwelcome addition. The combination, topped with the dried slice of pineapple on top, provided a light and satiating experience without being overwhelmingly sweet. This is one I would certainly order again (especially because I will not be attempting to recreate this in my kitchen).

– Strip House: 24-layer chocolate cake. I will admit, I first heard of this towering wonder on an edition of “The Best Thing I Ever Ate.” A slight novelty, this dessert presents layer upon layer of chocolate fudgy frosting and devil’s food cake. There were three of us at the table, and we barely made it through a third of the multi-layered confection.

– STK: little ice creams. This is another that made the list more for the presentation than for the taste – they must scoop the ice cream and pre-freeze the cones, because they come out of the kitchen quite hard. I would recommend allowing them to warm up slightly to allow for optimal enjoyment. One word of caution: don’t bother with the birthday cake – heaps of sugary pink frosting don’t make up for the general “meh” of the cake (you can see it lurking in the back of the picture above).

Bon appetit!

Until next time,
SugarSource

Best of Brooklyn Sweets – First Edition

Pumpkin Cupcake,
Ladybird Bakery

Brooklyn offers an ever-growing, expansive variety of treats to try. Though I have only scratched the surface in terms of both establishments and neighborhoods, I wanted to share my top discoveries in the borough to date.

– Ring-a-Dings at Betty Bakery: Do not underestimate the power of these little treats, baked at this small shop on Atlantic Avenue. The chocolate shell, covered in a powdery cocoa coating, breaks with a crunch on the first bite. The silky vanilla filling and moist (but not too moist) devil’s food cake make this a decadent, satisfying treat especially if you find yourself craving a Hostess snack!

– Earl grey chocolate at Nunu Chocolates: Surprisingly one of my favorites in their classic chocolate box, these quarter-sized delights are made right in the store on Atlantic Avenue. Though I do also like the tea itself, the chocolate provides a new sweetness, an enhanced and different layer of flavor to the table. Next on my list to try are the beer-infused varieties available. Nunu is great to try at their brick and mortar establishment (along with the chocolate covered graham crackers – heavenly!), or to order for a hostess gift.

– Pumpkin cupcake at Ladybird Bakery: This small bake shop tucked away on 8th Avenue in Park Slope surprised me with their flavorful, moist pumpkin cupcake. Simply yet beautifully decorated, the frosting was  not too sweet and was the perfect complement to the rich spiciness of the cake itself. Cinnamon, nutmeg and a pinch of cardamom swirled into the batter made for a delicious experience, and I will be back to try another.

– The Cookie Monster at Farmacy: I have mentioned this previously, but this old-fashioned soda fountain is a gem. The establishment has a wonderful charm, offering egg creams, soda floats, malts, shakes and an expansive variety of sundaes. The Cookie Monster, certainly large enough to be shared, layers mint chocolate ice cream, fudge, and chocolate chip cookie crumbles, and is finished with a flourish of whipped cream and blue sprinkles (a tribute to the Sesame Street character). Do not be surprised if you have to fight for the last spoonfuls here.

Recommendations are always welcome as I venture deeper into Brooklyn for the best treats around!

Until next time,
SugarSource

Travel Spotlight: Treats in the Twin Cities

Turtle Cake, Cafe Latte

The Twin Cities – Minneapolis and St. Paul – not only hold the title of Healthiest City and play host to the largest shopping center in the US (aptly named Mall of America), they also offer  a wide variety of highly-rated culinary experiences. While we won’t get into the phenomenal pho or housemade pasta favorites, there are some sweets that should not be missed on your next trip to the Midwest.

– 112 Eatery: The Butterscotch Budino. This is an amazing little pot of cream and butterscotch pudding. Rich and satisfying, every spoonful feels like a new experience into the complex world of butterscotchy-caramelly heaven. Quite small, but sizable in flavor, it’s a fantastic way to finish a meal. If you manage to still have room, I would also recommend the tres leches cake as well. The sweet milk-drenched cake is out-of-this-world, and melts in your mouth.

– Cafe Latte: Chocolate Chocolate Cake. Ridiculously moist and rich in cocoa flavor this cake, time and time again, ranks in my top cakes in the United States. The fudgy frosting is layered thickly between slabs of dark chocolate cake – each forkful feels just as indulgent as the last. For those who would like an added layer of extravagance, request the Turtle version, which is smothered in a thick caramel and covered in pecans.

– Salty Tart: The Special Cupcake. The cupcake of the day (or week) will vary, but the few I have had the fortune to try have been fantastic. Dulce de leche had a nicely balanced cake with a decadent filling and a hefty helping of vanilla-based frosting. The passionfruit cupcake, on the other hand, was lighter and the tangy curd hidden within was true to the fruit’s flavor.

Wuollets Cupcake

– Sebastian Joe’s: Raspberry Chocolate Chip Ice Cream. This Minneapolis mainstay boasts a sizable array of homemade ice cream. Although I’m sure any would be wonderful, I highly recommend the raspberry chocolate chip – crushed raspberries give the base a mellow, natural flavor, and sizable dark chocolate chunks round out this heavenly combination. The Oreo is also worth a try – you can truly taste the cookies in every bite.

– Wuollets: Best Cakes For Special Occasions. The classic cakes baked here (delicious on their own) are taken to the next level by the decorators in residents. Whether it is petit fours shaped like presents for a parent’s birthday soirée or an animal-themed crowd-pleaser for a children’s party, Wuollets has nailed it every time. The basic white frosting is not overly sweet, and is absolutely unique – I have not yet tried anything similar – and the chocolate chip cupcake has remained a fan favorite for well over two decades.

Finally, the Peanut Butter Cupcake at the Bulldog Northeast deserves an honorable mention. This fantastic burger place served up a surprisingly delicious cupcake! The peanut butter frosting sticks to the roof of your mouth in the best of ways.

I can’t wait to see where my travels (and tastebuds) take me next! Seattle? Chicago? It remains to be seen…

Until next time,

SugarSource

Dolci di Italia – Manhattan

Sweets of Italy. While New York has a neighborhood with a concentration of Italian restaurants and pastry shops called Little Italy, there are delectable Italian desserts sprinkled throughout the city.

Gelato. Grom, first established in Torino, has at least two locations in Manhattan and is a great stand-by for gelato cravings. Though they have a variety of flavors, I would recommend the signature Crema di Grom, an eggy-based ice cream with crushed cookies and chocolate chips. A great feature of gelato places is you are encouraged to have at least two flavors in your cup, and Grom is no exception. The smallest size should satisfy your sweet tooth, and you can also order a dollop of fresh, thick whipped cream on top if you so desire.

Pumpkin Gelato,
Caffe Dante

If you are looking for more of a sit-down or café -like experience, I would recommend Caffé Dante on Macdougal Street in the West Village. The pumpkin gelato is wonderful – well-balanced, flavorful without tasting artificial, not too sweet and a great companion to a cup of Earl Grey in the afternoon.

Italian Ice. You will find little hole-in-the-wall Italian ice shops dotted throughout Manhattan and Brooklyn. In Midtown Manhattan I came across Ralph’s Famous Italian Ices, a walk-up window with a plethora of choices. You can select traditional Italian ices (made without dairy or eggs), dairy-based ices and ice cream flavors, and even soft-serve. My first experience on a hot June day was a simple lemon ice – pleasantly tart and satisfyingly sweet, it was a great way to break the heat. Feeling particularly bold on a different visit, I chose a peanut butter sundae. Crushed peanut butter cups layered within vanilla soft-serve, caramel and topped with a hefty flourish of whipped cream and more peanut butter cups. It was wonderful.

Peanut Butter Sundae,
Ralph’s

Pignoli. I found these small pine nut cookies at Caffé Roma on Broome Street, which has been in the same location – and within the same family – since 1891. Great eaten alone or as an addition to an afternoon cappuccino, these chewy, sweet, melt-in-your-mouth delights can be a quick sugar pick-me-up without too much guilt.

Italian Pastries. Veniero’s has been an East Village staple since 1894, and has the wide selection and quality desserts to prove it. From traditional cannolis and tiramisu to strawberry shortcakes and decadent chocolate layered mousse cakes (which come in a variety of sizes and slices), the toughest part is making your selection. The windmill cake was moist and rich with chocolate curls enrobing the entire single serving portion. In retrospect, it was probably a little large for one person to tackle, but I was up for the challenge that day.

There are many other desserts that remain – affogatos and tiramisu, and I have not come close to rendering a verdict on the best cannoli in town. The adventure continues…

Until next time,

SugarSource