You know that I don't like to be bossy. But.
If you find yourself in need of some sweet treats for Valentine's Day, I suggest you hightail it to Flour & Sun Bakery in Pleasantville, NY. Or don't--they ship, too! You can have a parcel of sweetness sent to yourself or your sweetie. Details: they'll send it via USPS with a minimum order of 6 cookies (or 2 cookie necklaces). Shipping charges start at $5.50. For Valentine's day arrival, order by Feb. 8th.
I'm highly qualified to tell you all this as not only have I sampled their goods in person, but I recently received a sample parcel of their seasonal offerings.
It was very well wrapped, I must say. While they say that they are clear on the perils of shipping, saying "can't guarantee what happens to the packages once they leave our hands. If a package is greatly damaged, however, please contact us", this was not a worry for me--everything arrived in perfect condition.
So what was inside?
First up, the I Love Ewe Cookie ($4): Large sheep cookie iced with royal icing, packaged in a cello bag, tied with a festive ribbon and pretty Valentine's Day tag. Very sweet.
Next, Bee Mine Cookies ($5): Large beehive cookie iced with royal icing with two adorable fondant bees, packaged in a cello bag, tied with a festive ribbon and pretty Valentine's Day tag.
Then, what a cute idea: a Cookie Heart Necklace ($5.50): 12 small heart cookies strung on a ribbon, packaged in a cello bag, tied with a festive ribbon and pretty Valentine's Day tag.
The parcel also included some items that weren't specifically part of the Valentine menu. A soft pink frosted Heart Cookie was probably my favorite thing out of the bunch, because A) it was pink, B) it had the most buttery-luscious frosting ever, and C) it reminded me of a sweet I love from Seattle, but much fancier.
It also included--joy!--a Saw Mill River Bar, which is a Flour & Sun original--a huge bar cookie comprised of layers of crackers, caramel & chocolate. Strange, say you? Delicious, say I. You've got to try one of these sweet and salty things.
I asked owner Denise more about the bar, and she let me know "we started making Saw Mill River Bars about a year and half ago. They are our most popular bar cookie we have. It's club cracker, layer of homemade caramel and peanut butter chips, topped with chocolate and malden sea salt flakes. We also make a version with pretzels and toffee pieces. My baker suggested the name to be honest I can't remember why."
Who really cares though, when it tastes this good?
Pre-order your Valentine's Day cookie by February 8th by calling us at 914.495.3232. You can order just one or several of any of the options for pick up at the bakery.
Flour & Sun Bakery, 19 Washington Avenue, Pleasantville, NY; online at flourandsunbakery.com
Are you still eating cupcakes with your hands, like a jerk?
Well, time to get with the newest cake delivery mechanism: via pretzel stick!
That's right. Capitalizing on the facts that everything tastes better on a stick and that sweet tastes better with a little salty, Popsy Cakes specializes in chocolate-coated cupcakes served on a pretzel stick.
As it turns out, while the company is new to me, it has been around for a while and has a very interesting story (per the website):
The PopsyCakes Company was founded by Jessica Cervantes when she decided to create an innovative cupcake on an edible stick in 2006 at the age of 16. Ever since her grandmother taught her how to bake, Jessica has loved measuring and tasting different ingredients - and mixing them up to see how her culinary creations would turn out. But it wasn't until Jessica became a part of the International Business and Finance Academy at John A. Ferguson Senior High school, that baking and business came together in a brand new recipe for success.
The budding baker/entrepreneur, who emigrated to the U.S. from Cuba as a child, competed against 25,000 business students across the country and won first place in the Network for Teaching Entrepreneurship (NFTE.com) National business plan, a competition which was held on October 23, 2008 in New York City. Her innovative creation has caused a great buzz across the United States.
Popsy Cakes come in a variety of different flavors--I personally have my eye on the "Strawberry Milkshake", which is described thusly: "Taste bud bursting strawberry cake wrapped in creamy white chocolate. Finished with strawberry drizzle and colorful sprinkles (or jimmies if your are from New England!)." Of course, they also offer Vanilla Bean, Red Velvet, Peanut butter, and many other flavors.
A big thanks goes to CakeSpy reader Patti, who alerted to this cupcake trend and who gives them a rave review: "for me, it was a religious experience".
Shop online at popsycakes.com.
According to that cultural goldmine called the Urban Dictionary, "Girl Next Door" is a rather open-ended phrase:
Every guy may have his specific girl-next-door prototype, but in general, she's the girl whom you always admired from afar and were afraid to approach.
Girl Next Door Baked Goods, on the other hand, should not be pined-for from afar. These goods are meant to be enjoyed up close and personal.
And that's just what we got to do this week, when they sent us a sweet parcel loaded with love-themed Valentine's Day treats. And it came with a sultry three-part card:
"Do Chiles & Chocolate get you a little hot?" beckoned the first fold of the card.
Well, no, not after that sriracha-brownie incident, but I powered on.
"Sometimes Love Hurts. A Hot Blonde will help ease the pain," it said on the second fold. Now, that's more like it. Blondies are my weakness, and these ones were a delight: dense, brown-sugary nuggets of buttery butterscotch awesomeness.
and finally: "If chocolate doesn't work, try bourbon-soaked cherries. If that doesn't work, check his pulse." Well, I'll never know about this one as an aphrodisiac because I ate it all by myself, and it made me feel loved during every bite.
OF course, the cute card ended there, with an invitation to "get a crush on Girl Next Door Baked Goods", but the pleasure didn't. The parcel also contained a sampling of other brownie flavors (all served in tiny, but very potent, portions), a small bag of peanut butter cookies, and something called the "husband bait"--a buttery bar cookie with strawberry preserves and cream cheese. "Would this have made you want to marry me if you hadn't already?" I asked Mr. Spy, but he was too busy eating to answer me.
So, I guess I'd have to say it's true: CakeSpy's got a crush on Girl Next Door Baked Goods. Get a crush yourself--visit gndbakedgoods.com.
Just FYI: if you email me to ask if it's ok to send me samples of cake truffles, I will say yes.
But I'll only write about the ones I like.
And these ones, I like. They're called Cake O's, and they're made by a company called Cakes Suzette in California. Of course, I already suspected I'd like them based on the company's tagline, which is "a bazillion calories of goodness". In fact, this excellent tagline helped me forgive them for using comic sans on their website.
What makes these sweet treats unique? Well, in a world overrun by cake pops and bites, these are a slightly more substantial variety, sort of like a cross between cake pops and petits fours. And they come in a great variety of flavors, including Chocolate Peanut Butter, Red Velvet, Lemon Cake, and Gimme S'more.
Our favorite varieties? For sure the chocolate varieties, which stood out for their rich, fudgy texture and flavor--and in such a compact size, the perfect bite-sized but complete indulgence.
For minions of the marshmallow, they also offer what they call the "Mallomore" -- which, you guessed it, is their homemade take on the popular Mallomar, made with an organic graham cracker base and marshmallows made sans high fructose corn syrup. Extra sweet: they offer these chocolate-covered marshmallow treats in strawberry, chocolate mint, and peanut butter varieties. Nom.
Final verdict? A very sweet treat to ship to a loved one (I think they'd make a great valentine gift) or to a very sweet self.
I don't want to be to forward, because I just met you, but I think I love you. But no, I don't want to break up my marriage. Because you see, Mr. CakeSpy loves you too.
What we propose is that you leave NYC and move to Seattle, live in our spare bedroom, and instead of paying rent, give us an endless supply of your delicious cake pops.
Please, consider it.
- - - - - - - -
OK, so the preceding is a slight dramatization of actual events. We haven't invited the owners of Stick & Pop to live with us--yet.
But after each bite of their delicious pops, we're coming closer and closer. Not convinced? Well, read their bio and you might come a few steps closer:
French Culinary Institute graduate, Jacki Caponigro, and design professional, Christy Nyberg, launched Stick&Pop in New York in the Fall of this year. The pair has crafted a menu of 12 delightfully creative flavors that are as fun to look at as they are enjoyable to eat.
The eye-catching flavor, Darling (marble cake dipped in white chocolate and covered in sugar sprinkles), made a splash as The Savoy Hotel re-opened in New York—the treats were covered in gold and silver sprinkles to announce the occasion.
The diversity of flavors on the menu though, show that Stick&Pop is not relying on the novelty of a new “food-on-a-stick” but instead putting flavor and creativity at the helm. Johnny Cakes, for example, is peanut butter cake dipped in dark chocolate covered in pretzel and sea-salt and Griswald is essentially a S’more on a stick.
These cake pops are hands down some of the best I've ever tasted. The interior cake is decadently moist and buttery, and the candy coating is firm but not to the point of cracking and hurting the roof of your mouth--and each is so adorably decorated that you can't help but fall in love a little bit, just looking at the packaging.
Favorites so far? The "Darling" (marble cake, rolled in white chocolate and coated in sprinkles); the "Birthday Cake" (buttery cake coated in dark chocolate, with sprinkles); and of course, the "Johnnycake" (peanut butter cake coated in dark chocolate, with pretzel coating).
Seriously, I don't know what else to say other than these pops are a good investment. Lucky you if you live in NYC and can access them easily; even if you're not, they're worth the splurge for a special event.
Find out more at stickandpop.com.
Cupcakes in a jar are basically the best thing ever. They're cute, they're a delightful novelty, they come in reusable packaging, and they ship amazingly well. And--bonus!--shipping them in a jar not only protects the cake but seals in the moisture. Yes indeed--I'm firmly convinced that this is the way to go when shipping cupcakes.
But if you're not into that whole DIY thing (don't worry, it's ok) there's someone who will do it for you: Cupcake Carousel, a custom-order "we will ship cupcakes in a jar for you" business based in Madison, WI.
Recently owner Sarah, an avid baker who has "been baking since I was pretty much old enough to stand", citing that "Ever since burning my fingers on my easy bake oven, I was hooked" sent a batch of these sweet cakes over to the CakeSpy headquarters for us to sample--this was a hard task, but we put ourselves to it with due diligence.
First off, the parcel opened to sweetly wrapped rows of cupcakes in mason jars--everything was very secure.
and each little jar came tied with a cute ribbon and--this kills me--a mini spoon! (see top picture for a visual) I may or may not have cooed a little.
Opening the jar, the cupcakes had fared amazingly well through the shipping--the frosting was hardly smudged, thanks to the firm bases and protective glass layer encapsulating each one.
And even after several days of transit time and a two days of refrigeration (they arrived while I was still in Minneapolis), they were still surprisingly moist. Not as moist as if I ran over for a just baked treat from the local bakery, but amazingly moist for cakes that had been baked several days before--and, importantly, not stale tasting.
For me though, the standout was the chocolate cake with vanilla buttercream:
rich chocolate cake topped with a healthy dollop (and middle layer! yes!) of a very buttery and silky buttercream, sweetly flecked with little bits of madagascar vanilla bean.
A frequent question posed chez CakeSpy is "how can I ship cupcakes?". Well, there is the option of shipping them in mason jars, but other than that I'd probably be better at advising you on how not to ship cupcakes.
Happily, NJ's Sweet Avenue Bake Shop is now offering some sweet shipping options for their award-winning vegan cupcakes. They do small quantities so it won't break the bank, and you have the option of a DIY cupcake kit wherein it comes with all of the necessary bits and bobs and you decorate your own; or, they also have a fun customized option, so that you can upload a picture for custom cakes and send them to someone you love (how 'bout sending a big picture of your face to mom?). Here's the 411 from Sweet Avenue Bake Shop:
DIY Cupcake Kit: $25 (shipping included)
The Decorate It Yourself Cupcake kit includes your choice of three cupcakes, three frostings, and your choice of 3 sprinkles. Do you want all chocolate? Red velvet and cream cheese? Peanut butter frosting with rainbow sprinkles? It's all fair game. We'll even include some frosting wands to get you started. These kits are great for kids, as a gift for a friend, or just as a way to try out our cupcakes if you can't make it to our New Jersey bake shop.
Image Printed Cupcakes: $45 (shipping included)
Custom image printed cupcakes are now available! Send Sweet Avenue your favorite image and enjoy six personalize and delectable treats.
Don’t want your own image? Select from our assortment of pop culture edibles such as the popular Twilight Cupcakes featured on People.com! To inquire about image cupcakes, email email@example.com.
For more information or to order, visit sweetavenuebakeshop.com.
The most beautiful words in the English language? Cookie Sampler.
That's what I received recently from Abigail's Bake Shop, a special-order bakery based in Raleigh, NC. Locals can order from a full menu of cakes and pastries; for the rest of us, they'll ship cookies. And oh, those cookies.
The parcel which arrived was packed to the brim with cookies: snickerdoodles, chocolate chip and chocolate chip walnut cookies, peanut butter and peanut butter chocolate cookies, old fashioned sugar cookies, iced heart cookies, homemade oreos, and...cute...a single brownie in the shape of a heart.
Normally a parcel of this magnitude would last several days, but luckily it was in the hands of professionals, and several Cake Gumshoes set to professionally sampling these goods.
The "signature" sugar cookies, which were lightly crumbly on the edges and the just-baked side of cookie dough in the center;
the peanut butter chocolate chip cookies, which likewise were crumbly on the edges but dense and chewy inside, with a wonderful, well rounded peanut butteriness that was sweet and salty and matched perfectly with peanut butter's bff, chocolate;
and...of course...the homemade oreos.
Now, it can be a hard thing to wrap one's mind around the idea of a "homemade" sweet that is usually store-bought--sometimes, even if it is technically better quality, it comes up lacking because it doesn't have that nostalgic flavor.
Happily, we had no such problem with these oreos, which came in regular creme-filled and mint creme-filled. The cookies were not extremely oreo-like, but more dense and cakey--this was a very good thing.
And the cream--creme?--actually managed to pull off that sweet, singular paste-like texture of classic oreos, and with a wonderful, sweet and creamy flavor that might just outdo the original.
Oh, Abigail's Bake Shop, what a delight it was to find you.
Ready to order a bushel of cookies for your own household? Thought so. You can find out more (and order online) at abigailsbakeshop.com. Additionally, you can keep up to date via their blog, Facebook and Twitter!
So, recently I was contacted by Sucré (say it: soo-kray), a bakery in New Orleans, inquiring if I'd like them to send me a sample of their king cake. They assured me it was one of the best.
It's ok if you're jealous. This is really kind of an awesome thing to have someone offer.
Needless to say, there wasn't a type point-size large enough on my email to fully convey the powerful "YES" I wanted to send back. But they must have gotten the idea, because a few days later, this was on my doorstep.
(Olive the pug was keenly interested in this parcel.)
There was a pretty box inside...
And then within that...
Behold, the Sucré King Cake. A ring of twisted, buttery dough sweetened with cinnamon and sugar and filled with a whipped cream cheese filling.
And it sparkles.
Really, I'm not sure if the pictures quite convey it, but this is an exceedingly lovely cake to look at.
And it tastes just as gorgeous as it looks.
The cake itself has a texture like a cross between brioche and croissant, simultaneously light and rich, and redolent with buttery flavor. The cream cheese filling infuses each bite with a sweet, dense richness which adds a smooth contrast to the buttery flakiness of the exterior. It's all beautifully topped with a layer of thin confectioners' sugar icing which adds just a bit more sweetness and balances out the slight savoriness of the cream cheese filling. One taster said if anything he would have enjoyed a slightly thicker layer of icing, but it's not like he left any of his slice uneaten.
While a great teatime cake, I found it tasted best for breakfast--kind of like a fancy, sparkly danish. It pairs beautifully with a dark, strong coffee.
Now, because I know that receiving something for free can affect one's opinion, I purposefully did not look at the price of the cake and independently polled tasters as to how much they would pay for such a confection before looking up the actual cost. People estimated anywhere from $40 to $60 including shipping, which makes it all the more delightful to say that if you buy a Sucré king cake, it costs only $19.95 plus $9.95 shipping in the US. Honestly, I think that's a pretty great value! Of course, once you get on their site, escaping without purchasing some gorgeous macarons (including Mardi Gras-themed ones! Pictured below), chocolates or confections in addition to your King Cake may prove difficult.
Final word? The Sucré King Cake gets an A+ from CakeSpy. Vive le Roi!
King Cakes and other confections by Sucré can be purchased online at shopsucre.com. If you're in New Orleans, aren't you lucky, because you can experience the magic in person, at their retail shop, at 3025 Magazine Streeet, New Orleans, LA 70115.
What happens when a former TV producer switches gears and decides to start producing sweet treats?
You get spectacular productions of sweetness, that's what happens.
Say hello to Sara Snacker Cookie Company, "a milk and cookies company" run by Sara Leand, who left behind the world of creating and producing shows for the likes of TLC, E!, and Lifetime to start creating get-fat-now treats which meld old-school nostalgia with new-school creativity and awesomeness.
Some of the menu's highlights?
The Chipn'etzel Cookie is their signature product, a kitchen sink-type cookie which combines many of the best snack foods--pretzels and potato chips--into one delicious cookie. There are variations which include dark and white chocolate drizzles, in case the original isn't rich enough for you.
The CandyPop Cookie is one of those cookies which makes children shiver with joy and dentists quiver with fear: a cookie with lollipop bits baked inside, topped with a gumball center.
Chocolate Dipped Twinkies and Devil Dogs: Want to get fat in an extremely enjoyable way? How 'bout eating one (or three) of these Twinkies enrobed in thick white chocolate or a Devil Dog smothered in deep, dark chocolate? Goodness gracious--somewhere Paula Deen is shedding a tear over these babies.
Homemade versions of classic cookies and candies: Homemade animal crackers (you can actually tell what animals they are!) and Tootsie Rolls that "won't break your teeth"--yes please!
Yup: this is what love looks like.
Where can you get Sara Snacker sweets? Right now there is limited availability in fancy food stores in the NYC area; however, they can ship anywhere in the USA! Here's a link to their online store; for more information, visit sarasnacker.com.
Question: What is love?
Answer: Love is sweet, rich, and full of butter. And this Valentine's Day season, the collective CakeSpy heart has been captured by the sweet treats made by Fields of Cake, a Brunswick, Maine-based custom order baking operation which (joyfully!) is able to ship a select few sugary sweets nationwide.
So what kind of sweets could you get by mail? Here's a roundup:
Red Hots Fudge: White Chocolate Fudge with just enough crushed red hots for a creamy, spicy balance that is out of this world! $6/ 8 ounce box
Red Velvet Whoppidy-Do’s (pictured top): Red Velvet whoopie pies filled with scrumptious Amaretto Buttercream and half dipped in White Chocolate and beautiful edible red glitter. Amazing. $9/ half dozen
Fresh Raspberry Truffles: Fresh Raspberries, filled with a bit of almond paste then dipped in silky dark chocolate. $12/ 8 ounces (note: these are not shippable)
Fresh Strawberry Marshmallows: Beautiful light pink swirled clouds of strawberry sweetness. If you have never tasted a homemade marshmallow, DON’T miss out on this. They are heaven. $9/ dozen
Giant Chocolate Chip Cookies: As big as a saucer, with chunks of delicious fine dark chocolate. These cookies are crispy on the edges and soft and chewy in the center made with 3 kinds of sugar and a few of my own secrets. $15/ dozen
Chocolate Toffee Marshmallows: A light delicious vanilla bean marshmallow swirled with fine dark chocolate and chunks of toffee. Insane! $9/ Dozen
Heartbreaker Cupcakes: Chocolate cupcakes, filled with chocolate chunks and smoked sea salt caramel, topped with chocolate ganache and white chocolate buttercream. (shipped cupcakes will be in mason jars) $21/ half dozen
Combo Pack: 4 pieces of Red Hots Fudge, 2 Whoopidy-Do’s, 4 Truffles, 4 of each Marshmallow and 2 Giant cookies. Blissful Excess at it’s best. $18/pack (Note: If you are having the combo pack shipped to you, the truffles will be swapped for either 4 extra pieces of fudge or 4 extra marshmallows, your choice).
Want to order? You can check out the Fields of Cake shop, or contact Head Baker Carrie by email at firstname.lastname@example.org or by phone (so old-school!) at (207)449-7982.
Let's talk about TrixieBakes. I had seen them before: I'd walked by their booth at the Madrona Farmer's Market, but had never purchased one of their brownies because at $4 a pop, they weren't exactly cheap. But after reading the DailyCandy feature on the brownies, paired with a reader writing to tell me how amazing they were, I knew I was going to have to fork over the cash.
Since I am one of those few people who prefers blondies to brownies, of course I had to go for the "blonde bombshell", described on their site as
A luscious blondie with an indecent amount of brown sugar and pecans
You can never be too rich or too dense. Ok, that's not really how the saying goes, but it definitely applies to this big blondie.
Doesn't that just give you a shiver of anticipation?
So, I enjoyed the blondie for breakfast the next morning, and I am happy to report that it was a particularly fine specimen of blondiehood: dense, chewy, and full of butterscotch-y flavor. The pecans were a particularly nice touch, adding a slight crunch and flavor contrast.
But getting back to the price. Was it worth it? Well, no doubt about it, $4 is a lot for a brownie or blondie--I think that most will agree on that. But when I reflect on my blondie experience and how decadent and satisfying it was, I do believe I got $4 worth of joy out of the experience. I'm probably not going to indulge too frequently, but maybe that just makes it more special?
TrixieBakes blondies and brownies are available at the Madrona Farmer's Market each friday, 3-7 p.m.; they're also available at Flying Squirrel Pizza Co., 4920 S Genesee St., Seattle and Pauline Patisserie, 2315 NW Market St. Seattle; also online.
Just for the record, the entire CakeSpy crew would be totally easy to kidnap. All you'd have to say is "hey little Cake Gumshoes...I've got a puppy and some cake in the back of my van!" and we'd be there in a flash.
We get a lot of mail with baked good related questions--and we'll admit it, sometimes we're stumped! But we always try to do our homework--and so here is a new feature in which we will strive to answer these important questions so that others can benefit from our sweet findings too!
Who: Chip N Dough
What to expect: 12 jumbo cookies a month; on the first month, your recipient will receive a cookie jar which they can replenish each month with the new batch.
The goods: You can either have them choose an assortment or choose your own flavors; the cookies are fairly traditional, including classics like chocolate chip, peanut butter, oatmeal chocolate chip, and a decadent soft chocolate cookie-brownie hybrid which they call the "Brookie".
The investment: There are a variety of plans. Prices range from $67.95 for a prepaid three month plan to $269.95 for the whole year long. Monthly plans are available too, for $24.95 a month.
Shipping: Not included.
Where to find them: chipndough.com.
Who: Solomon's Gourmet Cookies
What to expect: A set selection of gourmet cookies delivered monthly.
- January - Jelly Cookie
- February - Chocolate Mint Brownie
- March - Coconut Bar
- April - Raspberry Brownie
- May - Caramelita
- June - Chocolate Chip Brownie
- July - Muriel Roth Bar
- August - Turtle Bar
- September - Chocolate Filler
- October - Caramel Brownie
- November - Banana Bar
- December - No Nut Assortment
Shipping: Not included. They estimate that shipping adds $6.50-$8.50 per shipment.
- January: Oatmeal Raisin
- February: Double Chocolate Chunk
- March: Butterscotch Pecan
- April: Peanut butter chocolate chip
- May: Vanilla Almond
- June: Coconut key lime
- July: Peanut butter
- August: Chocolate Hazelnut
- September: Oatmeal chocolate chunk
- October: Pumpkin spice
- November: Cranberry Orange
- December: Gingerbread Spice
- January: Peanut Butter Rice Krispie Squares
- February: Heart Cut-Out Cookies
- March: Chocolate Chocolate Chip Cookies
- April: Oatmeal Raisin Cookies
- May: Chocolate Chip Cookies
- June: Macadamia and Milk Chocolate Chunk
- July: Snickerdoodles
- August: Macadamia and White Chocolate Chip
- September: M & M Cookies
- October: Monster Cookies ( Peanut butter, M & M’s, chocolate chips and oatmeal)
- November: Cranberry and White Chocolate Chip
- December: Assorted Christmas Cookies: Spritz, Peanut Butter Blossom and the “baker’s choice”.
- January - Peanut Butter
- February - Mocha Chocolate Chip
- March - The Trio
- April - Iced Lemon
- May - Iced Almond
- June - Assorted
- July - Iced Orange
- August - Oatmeal Raisin
- September - Chocolate Chip
- October - Pumpkin Chocolate Chip
- November - Oatmeal Chocolate Chip
- December - Iced Peppermint
- January: Chunky Chocolate
- February: Triple Chocolate Pecan
- March: White Chocolate Macadamia Nut
- April: Sugar
- May: Butter Pecan
- June: Oatmeal Raisin
- July: Chunky Reeses Peanut Butter
- August: Oatmeal Cranberry Nut
- September: Chunky Chocolate Pecan
- October: Chunky Milk Chocolate
- November: Milk Chocolate Macadamia Nut
- December: Gingerbread
- January Platine Signature Cookie
- February Our Best Brownies
- March Chocolate Chunk
- April Snickerdoodles
- May Chocolate Galore
- June Milk Chocolate Nut
- July Oatmeal Raisin
- August Blondies
- September Traditional Rugelach
- October Halloween Candy Craze
- November Chocolate Gingersnaps
- December Cranberry Chocolate Chunk
- January: Stick to your resolutions (at least until February!) with our fat-free and gluten-free "Spa Cookies". The recipe comes from the famed Golden Door Spa in Southern California.
- February: Treat yourself or your valentine to heart-shaped raspberry linzer cookies
- March: Traditional New York black & white cookies, only bite-sized
- April: Our ever-popular caramel sandwich cookies, in both chocolate and vanilla versions
- May: For Mother's Day, our fudgy brownies (even better than mom used to make!)
- June: Peanut butter thumbprint cookies filled with milk chocolate ganache
- July: Refreshing lime shortbread cookies, with a lime glaze
- August: Cinnamon buttermilk cookies (if French Toast were a cookie, this is what it would taste like!)
- September: Rekindle your summer campfire memories with our S'mores cookies
- October: BOO! our Halloween sugar cookies are a hit with kids and adults
- November: Chocolate hazelnut cookies are a perfect treat by a toasty fire
- December: Adorable gingerbread men, just in time for Holiday season
Shipping: Shipping is included in the cost.
Where to find them: tribecatreats.com.
- January: The No-nutter...a dozen of all of our handmade cookies without the nuts
- February: Sweets for my Sweet - a dozen of Cinnamon Swirl and Old-Fashioned Sugar Cookies
- March: Awww, Nuts! - a dozen of our assorted cookies with nuts
- April: Specialty Chocolate Month - a dozen of our cookies with rich dark, milk and white chocolate
- May: The Kitchen Sink - whatever we have in stock is what you get
- June: Cookie Jar with half of a dozen of our gourmet assortment
- July: Best Sellers - whatever our best sellers are, you'll be getting our top three
- August: Fruit of the Month - a dozen of our Oatmeal Raisin and Oatmeal Chocolate Cherry Cookies
- September: Minis - a Small Gift Tin packed full with Carol's Minis
- October: Choco-holics - anything and everything chocolate this month!
- November: Tandem Coffee Cups - two of our Carol's Coffee Cups so you have something to dip your cookies into
- December: Gourmet Assortment - our standard measure for perfection, a dozen of our handmade, assorted cookies
(Cakespy Note: Since the cookies were shipped to us, the cookies shown in our photos may differ in appearance from cookies purchased in Baltimore! They were no less delicious though.)
Of course, as the article goes on to say, "This, of course, leads to dilemmas when sharing your Berger Cookies with others". Because if you're like us, when you bite into that "absurdly generous schmear", there's no turning back, and certainly no offering bites to others. The beauty is not only in taste (which one Serious Eats reader described as "almost nauseating--in a good way") but in texture--whereas on other cookies the chocolate topping may be hard and break off unevenly, the soft fudge on the Berger cookie doesn't crack when bitten, and therefore allows the perfect ratio of chocolate to cookie with every bite.
...the extra-thick layer of fudge, which is nearly a half an inch at its thickest point (yes, we measured), is applied in an absurdly generous schmear that can barely be contained by the limited surface area of the cookie. As a result, the fudge tends to droop over the cookie in odd formations with distinctive wave patterns--like chocolaty stalagtites. What's more, the actual amount of fudge can vary dramatically from cookie to cookie.
The chocolate boxes are empty; the red roses are wilting. Without a doubt, post-Valentine's Day can be a bummer time of year, with not much other than the chance green-dyed pastry and Irish Soda bread between now and Easter Candy. Happily for you, Cakespy has put together a list of some confectionery Prozac alternatives: happy desserts, perfect for the dark winter days still ahead.
Frown not upside down yet? While personally we've begun to suspect that you might be soulless, nonetheless we've got one more fail-safe happy idea, provided by Cake Gumshoe Karen (who also works at a very cool company, Mailbox Tees): an over-the-top Rainbow Layer Cake! While some may say (shun the non-believers) that simply adding food coloring doesn't change a cake's taste and character, we suggest that you hold off on making judgements til you taste this rainbow; we think you'll find that yes, magic does add a little something to the mix. Recipe listed here.
Gâteau Basque (Basque Cake)
Preparation time: 15 minutes
Cooking time: 25 minutes
- 2 cups flour
- 6 oz (12 Tbs) butter
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 cup black cherry jam
- 1/2 Tbs butter and 1 Tbs flour to prepare the mold
- 1 yolk for decorating the cake
Pre-heat the oven to 400 Degrees Fahrenheit.
Using 1/2 Tb, butter a round 7" pan. Coat the pan with flour.
In a bowl, mix flour, sugar and baking powder together and then add eggs and soft butter.
Split the dough into 2 parts, roll one out and place it in the pan, rising up the side of the pan by 1/2”.
Pour the jam on top of the dough.
Roll the second part of the dough on the table (after sprinkling some flour on the table) to form a round crust the same size as the pan.
Put it on top of the jam and stick the edges with the bottom dough. It is important to keep the jam inside the crust.
Mix an egg yolk with a few drops of water. Paint it on top of the crust.
Place in the oven for 25 minutes.
Recipe thanks to France Monthly.
The subject of vegan pastries really brings out some passionate feelings. There are those (usually non-vegans) who swear that they don’t taste as good as dairy desserts; there are those (usually vegans) who insist that they taste a whole lot better. As for the Cakespy crew? While few of us eat a strictly vegan diet, perhaps our vegan vs. non-vegan cupcake tasting best sums up our feelings: while they can sometimes taste different than their dairy counterparts, vegan pastries are often good--really good--once you get past certain preconceived notions.
However, sometimes a baked good comes along that is just so good that it defies labels: vegan, non-vegan, who cares—it’s just good.
And certainly, the Cowvin can be loved for its story as well as its taste: the name is inspired by a real-life veal calf by the same name who was rescued from becoming a special of the day by do-gooders in the DC metro area. The little guy was placed in the Poplar Spring Animal Sanctuary in Poolesville, Maryland, where he lived out his days in bucolic bliss. Cowvin loved oats, so it seemed appropriate to name an oatmeal cookie-cream bar in his honor--especially since it is dairy-free!
Now that’s what we’d call a sweet treat—one you’ll enjoy whether you’re vegan or not!
Want to make ‘em? Well, you’re on your own there—the recipe’s top secret! However, the kind folks at Sticky Fingers wouldn't leave you hanging; they'll ship them nationwide for $18.50 per half dozen (so worth it) plus shipping and handling; order them (and other pastries too!) by phone: (202) 299-9700, or order online at stickyfingersbakery.com .
We opened the box, and there they were: the cookies of our dreams.
We were first drawn to these cookies via the seller's Etsy store, where the photo kind of made them look like a cross between a slab of cookie dough and a scoop of ice cream. Intriguing. A bag cost $12.99 for 8 cookies, and came to about $20 after shipping charges. Were they really worth it?
Resoundingly, yes. These cookies were somewhere between cookie dough and cookie, a wonderfully moist and dense cookie that had a wonderful "toothfeel": not so sweet as to make your teeth hurt, and with a gorgeously yielding texture. The cherry and chocolate chips were subtle but identifiable, and one of our spies actually closed their eyes while eating; they were that good.
The one downfall? When we emailed to inquire about featuring a photo from their Etsy site, we were told that they did not like to have their photos put up on blogs. Fair enough, we reasoned--so we took our own photo. But we wouldn't be so brash as to tell you that all you'd need to do to buy these cookies is go to a web site that has letters contained in the phrase Full Jasper but with no space, followed by etsy.com.
Because that would be giving away the forbidden secret.
Black Forest cherry cookies are available somewhere on the internet.