VG & Suave Slav Hit The Big Apple: Part 2

Did you miss Part 1 of this new, exciting series? Then please click here … and then come back to read Part 2! **Monday, August 23rd** After surviving an evening of gory movie-watching ( Centurion , anyone? ) and feeling quite ill ( delayed reaction to the plane turbulance, food-related, who knows ), Suave Slav and I bounced back just in time to start a new day in the city. First up on the agenda ? Brave the pouring rain with my dear friend, Maggie , over to One Lucky Duck for some beverages and an overdue chat session. The next two photos exhibit the significant height difference… as well as the One Lucky Duck product display ! After saying goodbye to Maggie and parting ways, it was time for Suave Slav and I to navigate the city and shop a bit . Unfortunately the only photo I have from shopping trip #1 ( yes, there were more! stay tuned ) is this one: No, I did not end up purchasing the heels . Very cool, but I am not interested in shoes that could double as mass-murder …

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Tags: beverages, centurion, changing, chocolate, city, come-on-tuesday, dessert, food, lucky, maggie, shopping, slava, Tastes

I’m The Mayor of Spot Dessert Bar…So Far

Last week, I stopped by Spot Dessert Bar to have a cupcake and bubble tea. When I checked-in on Foursquare, I found out that I am now the mayor of the venue . Not sure how long my mayorship will lasts, but it is nice. BTW, Spot Dessert Bar now serves brunch on the weekend.

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Tags: bar, brunch, bubble, dessert, now-serves, spot dessert bar, the-venue, venue, weekend

Cakespy: Zucchini Cake With Chocolate Cream Cheese Frosting

From Recipes Jessie Oleson (aka Cakespy ) drops by every Monday to share a delicious dessert recipe. —The Mgmt. [ Photographs and original illustrations: Cakespy ] It’s not easy being green. It is, however, exceedingly easy to eat green, especially when we’re talking about zucchini cake. Now, you probably already knew that the abundant late summer fruit (yes, it’s a fruit) yields a moist, dense, and delicious quick bread. But please, don’t let the story end there—because when you take it into cake territory by adding a thick slathering of chocolate cream cheese frosting, you’ll have a far sweeter finish. The frosting prettily contrasts the color of the cake, and the triple-threat of complementary flavors—tangy cream cheese, rich chocolate, earthy zucchini—makes for a final product that leaves zucchini bread absolutely green with envy. About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner , and cake anthropologist who runs Cakespy, an award-winning dessert website. Ingredients serves 12 (as a cake) 16 to 20 (as cupcakes), active time 15 minutes, total time 90 minutes 3 cups flour 2 cups sugar 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 3 eggs 1 cup vegetable oil 2 teaspoons vanilla 1 teaspoon ground cinnamon 1 teaspoon grated lemon peel 2 cups (about 2 medium-large) …

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Tags: cakes, color, confectioners, delicious, dessert, fairly-generous, jessie, jessie oleson, milk-or-cream, oleson, oven, pans-or-cupcake, recipes, result

A Warm "Hola" to the Mexican Sundae

[Photographs: Brad Thomas Parsons] Among the twists, dips, and banana splits on the menu board of soft-serve ice cream stands of Central New York you’ll also find something called a Mexican Sundae —vanilla ice cream, chocolate sauce, whipped cream, and Spanish peanuts. There are variations to this formula: sometimes you’ll see coffee or cinnamon ice cream, or hot fudge standing in for the thinner chocolate sauce. But the only thing “Mexican” about this seemingly politically incorrect sundae is the Spanish peanuts. Tracking down the history of the Mexican sundae proves elusive. There are many recipes online for the Mexican sundae that include caramel and sugar-dusted tortillas, and there’s only one mention of it among the obsessed eaters on Chowhound . And the Mexican sundae isn’t to be confused with the corn flake-crusted, deep-fried, honey-and-cinnamon glazed sundae you’ll sometimes find among the dessert offerings at some Mexican restaurants. Ice cream aficionados will note that the ingredients of the Mexican sundae sound awfully close to a Tin Roof sundae: vanilla ice cream, chocolate sauce, whipped cream, and peanuts. The Tin Roof is another dessert …

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Tags: aztec, chocolate, dessert, mario-batali, really-granular, result, syracuse-chiefs, twists, whipped-cream

French in a Flash (Classic): Profiteroles

From Recipes [ Photographs: Kerry Saretsky ] I read every comment posted on my recipes, for better or for worse. And I noticed that some of them said things along the lines of, “Thanks Kerry, we like this pissaladière pasta , but how do I make pissaladière?” And that was one of my original goals for this column: to show people how to make French food fast, and easy. And what is French food without the classics? So, here is the first is the series of canonical French classics, without the fuss, that I will be peppering into French in a Flash. I begin with the end: dessert. French pastries are legendary, and, for the most part, they are best left to patisseries. I find nothing wrong with buying a beautiful tart on the way home from the subway. But some French baking is so easy, and so different from what we’re used to making, that things like profiteroles become homemade pantry-staple bombshells. All it takes to make the world’s most elegant ice cream sandwich is flour, butter, water, and eggs. French food may be fabulous, but it’s hardly exotic or esoteric to the American pantry. Add chocolate chips and store-bought ice cream, and you’re done. Though the classic is vanilla, I can’t resist strawberry ice…

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Tags: along-the-lines, classics, cream, creator, dessert, eggs, family, french, profiteroles, recipes, Staple, subway

What’s in a name? Cake, Gateau or Torte- Plum Torte with Cardamom Cream

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Mixed Review: Turning Pound Cake into Olive Oil Cake

[ Photographs: Lucy Baker ] There is something about olive oil cake that I find simply irresistible. Not too sweet, faintly herbaceous, and often flavored with a hint of orange or lemon zest, I think it’s the perfect dessert to serve at a dinner party or to leave on the countertop for snacking. Of course, a simple, single-layer olive oil cake is easy to make from scratch. But I wanted to see if I could make it even easier—by transforming a store-bought pound cake mix. First, I had to find the right mix. A quick trip to the supermarket revealed that many pound cake mixes call only for water or eggs. I needed one that called for butter or canola oil, so that I could swap it out for EVOO. In the end, Betty Crocker’s fit the bill. It called for 2/3 cup of water, 2 eggs, and 4 tablespoons of butter. I knew that I was going to substitute olive oil for the butter, but I also wanted to add some additional ingredients to my cake. I figured that the more I flavored it, the less artificial it would taste. I decided to toss in the zest of a large orange and 1/4 cup of chopped toasted Hazelnuts. On a whim, I reduced the water by two tablespoons and made…

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Tags: baker, consistency, dessert, lucy, oven, photographs, single, zest

You Can Do It, Perfect Summer Berry Pie

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Tags: berries, corn-starch, cream, dessert, egg yolk, flour, lemon juice, pies and tarts, salt, sugar

Sometimes I’m Such a Tease

SF Chocolate Cake w/ Fluffy Macadamia Mallow Frosting Taunting you with dessert photos today.

Tags: cake, chocolate, delectable, dessert, friends, fudgy-brownies, natural, recipes, sugar-free-cake

How Too Make The Most Chocolatey Very Best Chocolate Cookies Using Blog Love

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Tags: baking-powder, butter, cookies, dessert, eggs, espresso-powder, flour, kosher salt, sugar