January 31, 2011 10:30 am
Cupcakes are out. Cake-Cups are awesome. Created by Billy Mayer, head baker of Bee's Knees Baking Company in Brooklyn, Cake-Cups are one of the most innovative desserts I've tried in a while. Spawned from a very simple idea, Cake-Cups are exactly what they sound like: cake in a cup. Inside each Cake-Cup you will find moist or crumbly delicious cake layered with icing, fruit, mousse, or compote. All ingredients are locally grown and change seasonally. Each individually portioned Cake-Cup has a variety of texture and flavor and has a much more sophisticated taste and gourmet style than a regular cupcake.
I got to try the Yellow Cake with Peanut Butter Mousse and Strawberry Cayenne Jam and the Chocolate Cake Infused with Salted Caramel topped with English Pecan Toffee Crumble. I think the very specific names of the Cake-Cups speak for themselves. Each small cake combines intricate flavors that compliment each other and make this sensational dessert so much more than a boring cupcake. This dessert is perfect for a person with a grown-up sweet tooth.
Tip: Plan on getting married soon? Bee's Knees makes beautiful Cake-Cups for weddings in Bourbon glasses or Champagne flutes that can be personally inscribed and taken home as favors.
Photo credit: Bee's Knees Baking Company
— Written by Valerie Cario
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Tags : cake-cups, cupcakes, sweet, dessert
January 11, 2011 9:57 am
If you find yourself in Manhattan's Upper East Side and you aren't sprinting through the streets to keep warm, you need to try Fruizo. Although the name sounds like a chemical ridden dessert predominantly consumed by astronauts, Fruizo is actually one of the most natural, healthy, and refreshing desserts that I've had in a long time. Made only at Simply Peeled, Fruizo is made from fresh fruit, filtered water, and a touch of all natural sugar cane blended together into the creamy delicious flavors of banana, apple, mango, and strawberry. Fruizo can be eaten like frozen yogurt and can be enjoyed as a shake or a sundae. From chocolate chips to fresh fruit, every topping served at Simply Peeled is completely natural and organic.
My favorite thing about Friuzo is that it's not just a treat for the health conscious. With sundae options including creamy banana Fruizo, peanut butter, and rich dark chocolate, you won't even miss your local Coldstone. However, no matter what you choose to get at Simply Peeled, you are definitely doing both your body and taste buds a favor!
Tip: Use Fruizo in your cocktails! Instead of using artificial sugary juices and syrups that lead to awful hangovers, substitute with Fruizo. Check out Divya's Fruizopolitan made with the seasonal flavor, cranberry Fruizo.
Photo credit: MamaDivas.com
— Written by Valerie Cario
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Tags : Simply Peeled, Fruizo, fruit, healthy, natural, dessert, breakfast
January 3, 2011 8:41 am
Now that we've rung in the New Year, it's about time to ring in some new food trends as well. And this year, we're backing away from cupcakes and moving towards an old-school dessert that everyone craves now and again: homemade ice cream sandwiches from Melt Bakery .
Melt Bakery specializes in ice cream sandwiches in countless flavors. Now, I know that doesn't sound impressive, but because of how delectable both Melt Bakery's ice cream and cookies are, it is. With over 20 oddly named combinations of cookies and ice cream flavors, there seem to be no limits to what you can order, and there is something for everyone. From a traditional sugar cookie with vanilla ice cream to a coconut cookie with passion fruit ice cream, Melt's really makes this boring dessert exciting and creative. They even deliver!
I recently had the Morticia. I found the name intriguing and the contents of the dessert more than satisfying. The Morticia is made from creamy Malted Chocolate Rum Ice Cream in between two moist Crackly Chocolate Cookies, a mouthwatering combination.
Tip: Skip the cupcakes and serve ice cream sandwiches as treats for your next party!
Photo credit: The Restaurant Fairy
— Written by Valerie Cario
3 Comments >
Tags : Melt Bakery, Morticia, cookies, ice cream, dessert, simple
November 23, 2010 3:19 pm
Yes, it may be considered cliche, but absolutely no Thanksgiving dinner is complete without a delicious and creamy pumpkin pie. Even though it wasn't enjoyed at the first Thanksgiving (although the Pilgrims did eventually figure out how to make a spicy pumpkin pudding), pumpkin pie is undeniably an American tradition. Almost every home this Thursday will have a pumpkin pie on their table for dessert...but this year, make your pie stand out among the other pumpkin-flavored pies, cakes, and cookies.
Nothing beats a home-made pumpkin pie, and this recipe for Pecan Pumpkin Pie is a fabulous choice. Even if you're crunched for time, this dessert can be prepared and baked in about 70 minutes. Made with simple ingredients, this pie will be sure to delight everyone at the table and uphold the classic Thanksgiving tradition.
Ingredients
1 cup canned pumpkin
1/3 cup white sugar
2 tsp. pumpkin pie spice
3 eggs
2/3 cup corn syrup
1/2 cup white sugar
3 tbsp. melted butter
1/2 tsp. vanilla extract
1 1/2 cups pecan halves
1 recipe pastry for a 9 inch single crust pie
Preparation
1. Mix together one egg, pumpkin, 1/3 cup sugar and spice; spread over bottom of pie shell.
2.Combine 2 eggs, corn syrup, 1/2 cup sugar, butter and vanilla.
3. Stir in pecans. Spread over pumpkin mixture.
4. Bake at 350 degrees F for about 50 minutes or until filling is set.
Tip: Make your pie extra special by making your own pumpkin pie spice (1/2 teaspoon of cinnamon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of ground allspice, and an 1/8 teaspoon of nutmeg).
Photo credit: southernfood.about.com
— Written by Valerie Cario
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Tags : Pecan Pumpkin Pie, Thanksgiving, Divya Gugnani, dessert, delicious, tradition
August 20, 2010 8:07 am
If I had to choose my last meal on earth, it would definitely be dessert, so I apologize if I may seem a bit biased towards this dish. Just writing about it makes me want to check out of my office and check-in to Highpoint Bistro & Bar down in Chelsea to be a test tube for the caramel experiment.
Although it takes me into a sugar lack depression state every time I reminisce about the plate without being able to devour every morsel again, it's worth sharing.
So here it goes. Imagine caramel taking over your life for about a half hour (or longer depending on how fast you can scarf this sugar baby down). "The Anti Fondu," as Chef Deffina
calls his creation," serves up a salt slab flooded in caramel, and another portion of smooth, sticky, caramel on its own, surrounded by a seemingly endless array of goodies. So after much trial and error (it was a tough evening!) here's my lab report:
Hypothesis: The taste and texture of the caramel will differentiate when absorbed by the salt slab.
Procedure: Test this using by dipping heaven's sweetest desserts in the salted caramel and the separate caramel.
Materials: Chocolate banana cupcakes, chocolate covered strawberries, raspberries, apples, roasted pecans, popcorn marshmallows, chocolate whip creme pastries, and finally, God's gift to the earth, the double fudge brownie.
Results: The treats between the salted caramel and the original caramel do vary.
Conclusion: Epic delicious success. High Point Bar and Bistro is a must try for every dessert lover in town.
Grade: A for Appetite and Absolutely Amazing!
Tip: This meal can not be downed alone. I would advise always splitting between two people at the minimum! Unless of course this dish is a part of the breakup binge or you are still mourning the series finale of Lost, only then are you excused!
Photo credit: Benventui PR
— Written by Joanna Weinstein
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Tags : Highpoint Bistro&Bar, Chef Deffina, Benvenuti PR, Behind the Burner, Joanna Weinstein, dessert, extreme recipes
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