Unexpected Find: S’mores Cookie

Though bakeries are the default when exploring new sweets options, there are some establishments that manage to surprise with delicious desserts. The s-mores cookies at Little Muenster is a primary example.

S’mores Cookie

This small restaurant on the Lower East Side is focused on delivering “super fancy” grilled cheese sandwiches, blending artisanal cheeses with unexpected ingredients like leek confit and pancetta. On a blustery cold day, a friend and I stopped in for the signature items – a grilled cheese accompanied with a bowl of tomato soup – and stumbled upon an additional wonder – the s’mores cookie. The host/waitress notified us that there was a fresh batch coming out of the oven shortly, and we waited in anticipation.

Out of the back of the small venue emerged three hockey puck-sized treats, the marshmallow appearing gooey and freshly roasted. We audibly gasped as they were delivered to the table, steaming hot and smelling of cookie dough. We broke into them, and discovered the melted chocolate distributed through the cookie, the stickiness of the melted marshmallow, the chewiness of the cookie itself. Though a graham cracker flavor was not particularly present, it did not deter us from devouring the treats in their entirety. For this establishment go for the namesake, but stay for the dessert.

Until next time,
SugarSource

 

Happy 2015: New Year, New Technique!

A New Year’s resolution to give up sweets was not plausible. I prefer to focus on smaller, more frequent attempts to better myself than a once-a-year commitment anyway. In that spirit, I took the Introduction to Piping class at Sugar Flower Cake Shop. As my mother’s birthday is right around the corner, I dedicated my mini cake to her.

Once Amy (the owner) and her staff reviewed the ground rules, we selected square slices of vanilla cake with salted caramel filling and were instructed to slather the surfaces with vanilla buttercream using the tools provided on each table. Attempting to get it perfectly smooth on the first try, we were told, would be futile. For traditional wedding cakes, this process often takes four to six attempts of frosting, smoothing, refrigerating and beginning again once the surface has hardened. As this was a two-hour class, we only had time for two refrigeration sessions.

A few tips I learned along the way:
– Refrigerate your buttercream during the decorating process. The pastry bag provides little protection from the heat of your hand and can easily become unwieldy. My classmates’ wilted scrolls and droopy rosettes were a testament to this fact.

Rosette practice

– Buttercream is forgiving. Unsuccessful first attempts to write “Mom” or swirl a perfect rosette in place can easily be removed with the swipe of a spatula.

– If the surface is not as smooth as you would like, add more buttercream. Novice cake decorators are often skimpy at the beginning – generous dollops will help achieve a silken appearance.

– Borders should not be first! Start in the center, and work your way toward the edges when decorating.

Skill levels varied dramatically in the class but Amy was patient, repeatedly demonstrating the rope borders, dots, and spirals we hoped to replicate first on our laminated practice sheets and then on the real slices. I found some piping was much easier to execute than others. Naturally, when it came time to decorating my mini masterpiece, I stuck to those techniques I felt I could execute best. Hands shaking, holding my breath, I applied dots, stars, rosettes and a cursive “Mom” to my cake, making slight adjustments here and there.

At the end, some resembled ruffled lace ottomans, while some looked like miniature sheet cakes. I would like to think mine falls into the latter category.

With practice makes perfect and after two hours of intensive buttercream-infused training, I am still in need of a good amount of practice.

Until next time,
SugarSource

Best of NYC: Commerce Coconut Cake

Admittedly I am a coconut fan – it takes on a subtly crunchy, nuttier flavor when baked, and adds an extra, welcome element to a traditional vanilla cake. My go-to is the stellar version at Commerce, a gem slightly hidden in the West Village. With warm wood accents, a muted-toned mural spanning the majority of the restaurant, and a 70s-throwback bar, the restaurant welcomes diners to experience delicious dinners and delightful desserts.

The coconut cake appears at the table, a significant slice with shreds of coconut poking out of every nook and cranny. One forkful, delicately maneuvered through the layers of cake and icing, begins the adventure. The cake is light and well-balanced, and the frosting presents a heavier creamier, but not sweeter, element. There is no mistaking that this is a coconut cake, as the star flavor is present in every bite, with flakes topping every frosted layer. Accompanied by water, dessert wine, or espresso, it can hold its own.

While best shared with a companion, it is possible that this behemoth could serve as an entree on its own. It is a wonderful way to end an evening, and worth a trip for dessert alone.

Until next time,
SugarSource

Best of NYC: The First Cupcakery Experience

I recently had the opportunity to visit the establishment that started it all for me – the Cupcake Cafe, located in the Hells Kitchen neighborhood of Manhattan. The cupcakes were as beautifully decorated as I remember them being when I first pressed my fingers to the glass as a child. The icing quickly softens outside of the refrigerated case, and the flower petals are delicious to savor before biting into the moist case beneath.

 

With a mixture of nostalgia and just the right delivery of sugar, this place remains a favorite near and dear to my heart, as well as one of the original sources of my awakening to all of the wonders that are cupcakes.

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

 

Recipe: Nathaniel’s Spice Cake

A friend of mine works at Bouchon Bakery, and is constantly sharing the recipes of the delights he makes when he is off the clock. He has an enthusiasm for baking that is unparalleled, and I find myself getting inspired alongside of him. He made a spice cake for a brunch, and was kind enough to share the recipe, originally found in Miisa Mink’s Nordic Bakery Cookbook. The moment this hits the table, it will start to disappear. Do not be surprised if guests request this, as I did, after their first bite!

Ingredients
– Medjool Dates – Lemon – Water – Butter  – Brown sugar  – Vanilla extract  – Eggs  – Dark rye flour  – Cardamom – Cinnamon – Baking Soda  – Salt

Directions
Preheat oven to 325 degrees, and prepare the cake pan – 7″ pan – by greasing it and dusting with flour.

Place 1 1/2 cups dates and 3/4 cup water in a small saucepan. Simmer over low heat for ten minutes, or until very soft. Once softened mash the dates, adding the juice and zest of one lemon.

Beat 1 1/2 sticks, 1 Tablespoon of butter with 1 cup, 2 Tablespoons of brown sugar until fluffy. Add 1 tsp vanilla extract and 2 eggs (one at a time), beating until well mixed and scraping the side of the bowl with each addition.

Add 1 2/3 cups dark rye flour, 2 tsp cardamom, 2 tsp cinnamon, 1 tsp baking soda, and 1 tsp salt.  Mix until ~95% combined, and add the cooled date mixture. Continue stirring until completely mixed – you are looking for a soft cookie dough appearance, not too much liquid.

Pour the batter into the cake pan, and bake for ~50 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool for 15 minutes in the pan. Flip onto a cooling rack, and let completely cool.

It’s now ready for consumption! If you are having a late brunch, you could make this first thing in the morning. Believe me, your guests will not be disappointed. Enjoy!

Until next time,
SugarSource

 

 

Best of NYC: Bonbons Français

Bonbon français, or French sweets, are found throughout New York City. Though I am sure there are many other delightful places to try, I have given a few a go and I have to say, they are worth it!

– Francois Payard: The hot chocolate and pistachio macaron. Americans are used to the Swiss Miss variety of hot chocolate, generally speaking, and the French take this steamy creamy drink to the next level. It is as if they have melted chocolate bars, and poured this hot confection in your cup. Though I am pretty sure they add milk, this isn’t far from the process. The pistachio macaron was delightful as well – fluffy, not too buttery, with a pure pistachio flavor and a slight crunch from the nut.

– Bouchon Bakery: The vanilla macaron. I have tried many macarons around the city, and I have to say that the vanilla version at Bouchon is one of my favorites. Simple, yet packed with flavor, this little package is a perfect complement to any meal – breakfast, lunch, dinner, espresso or drinks. The caramel version tastes as if you are biting into a soft caramel – delicious, but quite sweet – and the chocolate nutella is expectedly tasty, though not the standout here.

Raspberry almond croissant, Mille Feuille

– Mille Feuille: The raspberry croissant. I have written about this before, and I have to say, my original description rings true. As you sink your teeth into the pastry, you first taste a tart raspberry powder that sticks to your lips and teeth. After the initial tangy shock, you experience the flaky, buttery croissant and reach the filling – simple, marvelous raspberry jam, completing the experience. It will be gone before you know it, but try to savor it as much as possible.

– Maison Kayser: The almond croissant. The flakiness of the pastry, the rich creamy almond paste in the middle. A classic, and done wonderfully here at this boulanger. The fruit tarts – particularly the raspberry – were delicious as well. Simple flavor profiles executed exceptionally.

– Dominique Ansel: Perhaps best known for inventing the cronut, the originals in the bakery are my go-to, not the flashy new inventions (though his latest – cookie shots – did intrigue me). The cannele de Bordeaux are heavenly – a crunchy, caramel exterior lends to a soft, dense flavorful cake inside. Though small and simply flavored, they should not be underestimated. The little egg sandwich, while not particularly French, is a wonderful breakfast package you will not regret. Fluffy eggs, melty cheese, and bread that holds it own.

Bon appetit, mes amis!

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