Oregon Sweetness: Cupcakes from Frills, Seaside OR

My friends Denise and Nick are delightful for oh, so many reasons. I mean, just look at them:

Yeah, adorable, right? And among other awesome traits, they both have the amazing ability to eat their own weight in cake, and they're the people who introduced me to Full Tilt Ice Cream.

But most recently, they've secured real estate in my heart by bringing me cupcakes from Frills in Seaside, Oregon.

Now, I didn't visit in person, so I can't attest to the decor, but I can say for sure that their website does not do these delicious cupcakes justice (they need more pictures!).

Their cupcakes go by pretty names, which makes it a little harder to tell you exactly what I ate. Specimen one was surely the "Violette", their red velvet with cream cheese frosting, which was rich, tangy, and moist just in the right places.

I have forgotten the name of cupcake #2, but it was chocolate cake topped with a rich, buttery frosting and what tasted vaguely like crumbled up Butterfingers on top. This chocolate cake was really something else: deep and dark, moist and fudgy, but not excessively so; the frosting was fairly light but very buttery, and extremely rich in flavor.

One thing that both flavors had in common? Upon reaching the empty cupcake cup, they both prompted the thought "how bad is it, really, to lick the wrapper?"

Frills Cupcakes and Frozen Yogurt, 200 Broadway, Seaside, OR; online at frillscupcakes.com.

Muffin Top: A Massive Banana Skillet Muffin

I have a deep distrust of muffins.

They strike me as a baked good that really wants to be cake, but for some reason feels the need to masquerade under the cover of vague healthiness (the one exception to this, of course, being the doughnut muffin).

However, this all changed for me when I received a totally sweet sample from Katom--a 9-inch pre-seasoned skillet. I love this thing. First off, it's adorable--it's like a baby skillet! But even so, it has a satisfying heft--there's no doubt about it, this baby could be used as a weapon. If you chose to, that is.

But I chose to use it as a weapon of deliciousness, using it to bake one massive banana muffin.

Starting with the banana muffin recipe from the Cupcake Cafe Cookbook , I simply baked the whole batch as one mass in the skillet, and it came out beautifully. It baked perfectly in the skillet, moist and lightly crumbly on the edges, with a wide expanse of craggy crust on top. When cut in thick wedges and served with a healthy smear of lightly melted butter and brown sugar, it is delicious, and so much better than a muffin. In fact, I wouldn't even blame you if you wanted to top it with a smear of cream cheese or peanut butter buttercream frosting.

Ready for this tastiness in your own home? Here's the recipe.

Banana Muffins, Baked in a Skillet

Adapted from Cupcake Cafe Cookbook

You'll need: a skillet

Ingredients

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup chopped walnuts
  • 1/4 pound (1 stick) butter
  • 3/4 cup sugar (I used brown sugar)
  • 3 eggs
  • 1 1/2 cups very ripe, mashed bananas

Procedure

  1. Grease your skillet.
  2. Preheat the oven to 350 F.
  3. Sift together the flour, baking powder, baking soda, and salt. Add the walnuts.
  4. Cream together the butter and sugar in a stand mixer. Beat in the eggs, one at a time. Mix the banana into the egg mixture. Fold in the dry ingredients until just blended. Fill your skillet with the mixture, it should be about 2/3 full.
  5. Bake for 25 to 35 minutes; they are done when a cake tester or toothpick comes out clean when inserted in the center.

Sweet Obsession: Chocolate Peanut Butter Cookies Inspired by David Lebovitz

Being a good baker is one thing, but being a baker worthy of stalking is completely another.

I'm talking, of course, about David Lebovitz, who introduces the recipe for Peanut Butter Cookies in his new book, Ready for Dessert: My Best Recipes, in this way:

Shortly after my first book came out, my phone rang one night a little after 10:30 p.m. A reader had tracked me down to let me know, with urgency, that she loved these cookies, but that they took 10 minutes to bake in her oven instead of the 9 minutes indicated in the recipe.

When in doubt, err on the side of underbaking so your peanut butter cookies remain moist. Take them out when they are still a bit soft, as they'll continue to firm up a bit after cooling. This time, I've given a bit more latitude to the timing so as to avoid any late-night baking-related emergency phone calls.

Though he never quite says it, the message is pretty clear: this baking rock star has serious stalkers--er, groupies.

But were these cookies really stalker-worthy? I had to see for myself.

I've only made one change from the recipe as printed in the book: instead of using regular creamy peanut butter, I've used Peanut Butter and Company's Dark Chocolate Dreams, figuring that if anything, chocolate will make the recipe even better.

The result? A cookie that is very much the dictionary definition of what a peanut butter cookie should be: moist at the center, lightly crumbly just around the edges, with every bite rich in peanut buttery (accent on the butter) goodness.

These cookies will disappear quickly. Worthy of the worship? Well, let's just say you're gonna need the sugar-and-protein burst of energy to stand outside of Mr. Lebovitz's Parisian pad, clutching boombox a la Lloyd Dobler. Just remember whose idea it was to add the chocolate, sweeties.

Peanut Butter Cookies Worth Stalking

Adapted from Ready for Dessert: My Best Recipes

Makes about 30 cookies

Ingredients

  • 1 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup creamy peanut butter, or to take my variation, 1 cup Dark Chocolate Dreams peanut butter
  • 1 large egg, at room temperature

Procedure

 

  1. In a small bowl, whisk together the flour, baking powder, and salt.
  2. In a stand mixer, beat together the butter, sugars, and peanut butter on medium speed just until smooth. Beat in the egg. Add the flour mixture and mix just until the dough comes together. It will be a thick, solid mass of dough.
  3. Cover and refrigerate the dough for at least two hours, but up to overnight.
  4. Remove the dough from the fridge and let it come to room temperature.
  5. Preheat oven to 350.
  6. Break off pieces of dough and roll them into 1-inch balls (the recipe calls for rolling them in granulated sugar, but I didn't do that. They were fine without this step, in my opinion, especially considering the added sweetness from the chocolate peanut butter).
  7.  Place on prepared (parchment-lined) baking sheets. Leave 3 inches between cookies. Lightly flatten and make a crosshatch pattern on each cookie using the tines of a fork (a spork doesn't work--no follow up questions).
  8. Bake, rotating the sheets midway through baking, until the cookies are dull and lightly browned around the edges but still lightly glossy/undercooked-looking in the middle (as they cool on the sheet they'll finish up). The bake time will be between 9-10 minutes.
  9. Let the cookies cool for a few minutes on the sheet (they will crumble if you try to remove them right away) and then transfer to a wire rack using a spatula. These cookies will keep for up to 3 days in an airtight container, if they last that long.

Want more? You can buy the most excellent book here , or for more recipes and "An American in Paris" type lore, visit David's website and follow him on Twitter!

Going Blonde: Blondie-Topped Brownies for Serious Eats

Blondies or brownies?

It's a delicious dilemma: they're both bar cookie classics, one rich in brown sugar, the other redolent of chocolate.

But why should you have to decide? Because they taste so much better when baked together, in layers.

How'd I do it? Well, since brownies generally have a longer bake time, I started out my pan with a batch of brownie batter which I put in the oven for 20 minutes while I put together the blondie batter. Since the half-baked brownies would have gotten messy had I spread the blondie batter on top, I simply spooned the batter as gently as I could right on top and put it back in the oven for about 25 more minutes; the oven's heat did a nice job of spreading the batter for a tasty two-layered treat.

For the full entry and recipe, visit Serious Eats!

Cake Byte: Discover Baked in Seattle

What does a professional cake gumshoe love more than anything? Discovering a new baking business. So when I came across a line of sweets called Baked In Seattle in Ralph's Grocery, I had to learn more.

Turns out, this local wholesale and custom-order bakery offers a vast array of baby cheesecakes and crumbles with flavors and names inspired by the northwest, and while the baked goods can most readily be found at Blue Willow Catering & Luncheonette in West Seattle, they are also available at a handful of other retail shops.

But most interesting of all? Their menu. Eat--er, read all about it:

5" Mini Cheesecakes @ $3.95 each:

Capitol Hill Classic Cheesecake---Anything but plain, this classic two-layer cheesecake sets the gold standard.

Seneca Strawberry Cheesecake---Creamy Northwest strawberry perfection swirls this taste of paradise.

Belltown Blueberry Cheesecake---Wonderfully dark bursts of whole blueberries popping throughout.

Madison Mocha Cheesecake---Creamy coffee and chocolate balance in a chocolate cookie crust.

Cascade Chocolate Chip Cheesecake---Semi-sweet bits of ecstasy in a sweet chocolate cookie crust.

Queen Anne Chocolate Cheesecake---Four layers of chocolate richness for premier indulgence.

Black &Tan Peanut Butter-Chocolate Cheesecake---Perfect combination of peanuts and chocolate sweetness.

Spanish Castle Orange-Spice Cheesecake---Delicate hints of orange balance cinnamon spice.

Pioneer Square Pumpkin Swirl Cheesecake---Our seasonal delight swirled with sweet pumpkin.


5" Mini Crumblepies @ $3.95 each:

Empire Way Apple Crumblepie---Granny Smith apples kissed by brown sugar, vanilla and cinnamon with a crunchy, crumbly sweet top.

Bainbridge Blueberry Crumblepie---Blueberry brown sugar heaven covered with a crunchy, crumbly sweet top.

Pike Street Peach Crumblepie---Freestone peaches melt into brown sugar bliss with a crunchy, crumbly sweet top.

Northwest Mixed Berry Crumblepie---Marionberries, blueberries, strawberries, and red raspberries in blended perfection with a crunchy, crumbly sweet top.

Georgetown Strawberry Rhubarb Crumblepie---Seasonal strawberry rhubarb country-sweet classic with a crunchy crumbly sweet top.

Rainier Roasted Sweet Potato Pie---Seasonal down-home buttery goodness and a hint of nutmeg.

Cheesecakes and Crumblepies also available in full 8" size for $13.95 by special order (after July 1st, 2010)

For more information, visit the Baked In Seattle website.

Just Say Nougat: Delicious Nougat from Sugar and Spice, Taiwan

The tooth fairy was pretty awesome. You lose a tooth and you get money. Sweet!

But getting older, I've discovered something even better: the Nougat Fairy. That's what I've found in Kairu, a customer/acquaintance who recently graduated to this (even better, in my opinion) title.

The first time I met her was in my store, when she came in and picked up a bacon-and-cupcake mug (good choice!). She was in a hurry as she was headed home to pack for a trip to Taiwan.

The next time I saw her, she was back from her trip, and toting a big ol' sack of what she calls the best nougat from Taiwan, from Sugar & Spice, a bakery with several locations.

And while I can't say I have extensive experience in tasting Taiwanese nougat, I can say that this stuff is very, very good--amazingly creamy, and punctuated by crunchy, roasted nuts which act as the perfect complement to the sweetness. Addictive, even, as evidenced by said big ol' sack, which is now lamentably empty.

Other offerings at Sugar & Spice can be spotty according to aforementioned Nougat Fairy Kairu and websites like A Hungry Girl's Guide to Taipei; however, this nougat is highly suggested and definitely worth hoarding by the brimming bag in your luggage.

Nougat from Sugar & Spice, Taiwan; online at sugar.com/tw. 

An Educaketion: Seminar on How To Open an Online Cupcake Business

Question: I want to open a special-order cupcake business, but I have so many questions. Is there a class or seminar I could take on the subject?

Answer: Why yes. And it's offered at Simply Cupcakes of Naples, Florida.

It's true, friends: per an email received from said company, there is a place where you can take a seminar in how to open a successful online cupcake business.

I'll be honest: my first inclination was to file all this under "totally unnecessary" and move on. But even though the site does ominously warn that "this may be your last chance to get into the cupcake business" (or what? or what?), there are some valuable things that they cover at the seminar:

 

  • Complying with legal requirements including ways to bake at home.
  • Setting up your business.
  • Your website...how to use it and make the most of it.
  • What it takes to be successful.
  • What equipment and supplies you will need. Discuss the difference between baking in a convection and conventional oven.
  • Calculating your costs.
  • Marketing.
  • Packaging.
  • Defining your market.
  • Getting free publicity
  • Where to buy ingredients, supplies & packaging.
  • A contract awarding your marketing area and outlining the agreement.
  • A discussion on social networking and how to build a Facebook business page

 

Well, I will admit, if you are a newbie to small business, some of this might be pretty helpful. Worth the hefty $4750 price tag attached? Well, that's up to you, although if you've got that much to spare, I might also suggest a quick jaunt to my shop while you're in a sweet n' spendy mood.

Not in Naples? They do Distance Learning programs too.

Learn more at the Simply Cupcakes website.

Bittersweet: A Tale of Donut Despair Diverted in Portland, OR

I want to tell you a sad, sad story about Delicious Donuts in Portland, Oregon.

Based on many accounts, this is the donut place in Portland--"better than Voodoo" was the bold claim of one trusted source.

But I couldn't tell you for myself, because I've never tasted them.

Oh, I've tried. In the past, when showing at the Crafty Wonderland fair in its old location at the Doug Fir Lounge, I had tried to score a doughnut on my way to the fair, but each and every time I was confronted by this sign:

I wasn't too put off though--generally I was heading over there at 11 a.m. or so, and I can understand if a popular shop might be sold out by then. If anything, it heightened the anticipation.

And on a more recent trip to Portland for the Crafty Wonderland spring fair, I was prepared, and got up early on a Sunday morning and headed over to the donut shop, a spring in my step from the sweet prospect of glazed and fried  goodness in my near future a bit before 8 a.m. Cars were parked outside, and I felt hopeful: this was gonna be my day.

But here's what I found:

The only difference? The sign was slightly nicer. But somehow, this provided little comfort.

Sold out of donuts before 8 a.m. on a Sunday? I can understand if you're a popular place, but come on. If you're selling out that early, you need to make more donuts.

Yes, I was facing deep donut despair, but happily this story has a sweet ending: because a mere few hours later I was delighted with a surprise Voodoo Doughnut, thoughtfully delivered by friends Mary and Dave Sheely. Delicious Donuts might be the best, but Voodoo definitley won my sweet affections on this fateful day.Delicious Donuts, 12 Southeast Grand Avenue Portland, OR 97214-1112 - (503) 233-1833.

Voodoo Doughnut, 22 Southwest 3rd Avenue, Portland, OR 97204-2713, (503) 241-4704; online at voodoodoughnut.com.

Stalking Sweetness: Secret Cupcakes by Joe Randazzo in Seattle

CakeSpy's newest Seattle cupcake crush? Joe Randazzo. This adorable baker-student-caterer-overall renaissance guy doesn't have a storefront, but his cupcake presence is definitely growing in the Emerald City, what with his cupcakes soon to be available at PoDog (for what PoDog would undoubtedly refer to as a "post-wiener sweetie") and undoubtedly more accounts to follow.

And happily, he was kind enough to drop by the CakeSpy Shop with a surprise delivery of two of his cupcakes recently; having tasted them, I can attest to their magic and fully endorse his entry on to the Seattle cupcake scene.

So what makes his cupcakes so special?

First off, the cake itself. Chocolate cake can be a strange beast, having a tendency to err toward extremes--either too dry or too moist (moist being good, damp being bad). This cake somehow managed to be moist and buttery without coming off as excessively heavy--this cake is no mere frosting vehicle, it has merits on its own.

And then the frosting. 

As you can see, it has magical, cartoon bubble-heart creating powers.

Joe Randazzo's cupcake frosting is a sophisticated sort, more buttery and less crunchy than a typical American buttercream, but silky and luxuriant and utterly mouth-filling with its rich flavor. It's a subtle sweetness, so I might say that these are more suited for adult palates than say, for a children's birthday party, but that's just fine, because I don't like to share with children, anyway.

Cupcakes by Joe Randazzo, coming soon to Capitol Hill; in the meantime, stay updated with his sweet goings-on via Twitter.

Prettier in Pink: An Updated History on Uncle Seth's Pink Frosted Cookie

It's fun to revisit the past sometimes, isn't it?

It's been a few years since this post about the history of Seattle regional specialty the Pink Frosted Cookie, so just to update you, here's the original post which included the history of the cookie from the official Pinks Original Bakery (formerly Mostly Muffins) site (the company which purchased the cookie's rights and recipe):

Uncle Seth’s Cookie was a concept developed from a passion of fun and feeling good. From the high mountain tops of Bali came the inspiration for the feel good cookie. Danny Brown, the originator and inventor of the Original Pink, also known as an Uncle Seth Cookie, found a kindred spirit in a man named Seth. Seth moved from a crazed urban setting better known as the City, to live his dream of peace in the mountains. The namesake of the Uncle Seth Cookie gave tribute to this man named Seth who changed his life for the sake of fun and happiness. To bring a bit of that passion and fun to light, Danny created a cookie that says eat me because you can. This cookie has a good aura. After nine years of hand rolling this Danish Shortbread, Danny too, decided to head for the hills. Mostly Muffins purchased Uncle Seth’s Cookies in 1996 and Danny was off to live in Hawaii!


Mostly Muffins now proudly carries on the tradition of fun and feeling good by serving the Original Pink to the entire Northwest community. Eat one of the Original Pink Cookies and you can’t help but smile!

But since this writeup, a few of the blanks have been filled in, per an email from a Provo, UT reader:

The Pink Cookies craze actually started in Provo, UT. (Danny's home town). I remember seeing the girls frosting the Pink cookies by hand in a little store front shop just South of the BYU campus. This was in 1983 - 1984 time frame. I lived across the street and I would buy the broken frosted cookies from them for real cheap,  The Pink Cookie craze grew all over Provo and then expanded to others area of Utah county and Salt lake City. 

Danny saw a good business idea and moved to Seattle to start the Pink Cookie craze in Seattle.  When he moved to Hawaii, he helped start a bakery in Halaiwa, on the North shore of Oahu. 

And even further, there is this tale from the Orem, UT-based Granny B, who also claims to have invented the cookie:

Granny B (Blackett) was born on November 08, 1915. She loved making cookies for others, and she loved sitting down with her children and enjoying these fresh-baked goodies. Using prized family recipes, Granny B learned to create the softest and most delicious cookies – cookies that tranformed every-day occasions into delightful celebrations. She would be tickled pink to know how many “celebrations” her Granny B cookies create for folks across the country every day.

Granny B passed on the love of baking delicious cookies to her daughter, Diane. As Diane remembers, “We would spend hours together talking and baking.  It was great fun and where I learned all the little baking secrets”  With Diane in the kitchen, the Blackett family cookies began decorating more events, celebrating more parties, and rewarding and motivating more good behavior from her brothers. The pink cookie became a family recipe for fun.

A magnet on the fridge read, “A balanced diet is a cookie in both hands.”

So, as it seems, the cookie does have a storied past in multiple cities--perhaps this also explains why such delicious variations (not pink frosted, but tastes just as good--even better) can be found in the Provo area!

But why is it that the cookie thrived in Seattle? I'm still sticking to my original theory: it comes down to two things. The first aspect is timing: the cookie got its start being sold in coffee carts just as the coffee business was starting up in earnest in Seattle; naturally, they would appeal for the same reasons that coffee is so popular in the area--the climate just begs for rich treats and coffee during those rainy days that take up oh, eight months of the year. The second and perhaps more important aspect? Duh--The frosting color. there's no secret that pink frosting tastes better than any other color.


Not in the Seattle or Provo area but want a pink frosted cookie? I hear you: similar-looking products can be found online at Granny B's here--or--even better, we found a recipe which is said to yield a very similar taste to the original Uncle Seth's Cookie, right here at allrecipes.com.

 

 

Sweet Love: A Bakery Crush on Pine State Biscuits, Portland, OR

Image c/o Pine State BiscuitsOK, so Pine State Biscuits isn't technically a bakery--you'd be more likely to hit them up for hearty breakfast fare than sweet treats.

But the core of their business is biscuits, and everyone knows that the beauty of the biscuit is its versatility.

And while serious savory eaters might enjoy "The Reggie" (a biscuit with fried chicken, cheese, bacon, and gravy) or the "McIsley" (fried chicken with pickles, mustard, and honey), there are options for the sweet-lover too.

I'm talking simple, but oh-so-pleasurable: Biscuits. With. Seasonal. Fruit. And. Whipped. Cream.

Is there anything more pleasurable than digging into a buttery biscuit topped with rich, sweet cream, complemented by fresh fruit? Maybe, but the list of things less pleasurable is far longer than the list of things more pleasurable, I'd be willing to place a wager on that.

Pine State Biscuits, multiple locations; visit pinestatebiscuits.com for more information.

Bananarama: The Banana Jumbo Cookie

It's no secret that Betty Crocker's Cooky Book is like, my favorite cookbook ever.But one of the most interesting sections? The one called "Heritage Cookies", which is introduced thusly:

Recipes we know and use today came from 'round the wrold to the thirteen isolated colonies of America. Plain and hearty cookies were the gustatory pleasure of our pioneers...though our tastes may now be trained...to select a fancy frosted cooky...these cookies of our forefathers have won an enduring place in our hearts.

The recipe for the Banana Jumbo comes from this section of the book. And though these humble cookies are flavorful on their own, I had happened to receive a sample of Sassy Sauces in the mail around the same time I made these, and I learned that they are even better with a thick dollop of milk chocolate caramel sauce. And I totally don't consider this disrespecting the original recipe, 'cos you know what? Bet our forefathers would have used the chocolate sauce too, had it been at their disposal.

Banana Jumbos

Adapted from Betty Crocker's Cooky Book

Ingredients

 

  • 1 cup (2 sticks) butter
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 large, or 3 small, mashed very ripe bananas
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

 Procedure 

  1. Make the cookies. Mix butter, sugar, and eggs thoroughly. 
  2. Stir in the bananas, milk, and vanilla.
  3. In a separate bowl, combine the flour, soda, and salt; stir in, bit by bit, until the mixture is fully combined.  
  4. Let the dough chill for 1-2 hours in the refrigerator.
  5. Preheat oven to 375 F. 
  6. Using an ice cream scoop, drop rounds of dough onto a lightly greased baking sheet, leaving at least 2 inches between cookies as they will spread a bit. 
  7. Bake for about 10 minutes, or until lightly browned on the edges. Let cool completely on a wire sheet. Now, they are delicious as-is, but as I found out, they're even better when drizzled with some sort of glaze or frosting. 

Being Green: Vegan Green Granny Smith Cupcakes Recipe

Just take a look at this Vegan Green Granny Smith Cupcake. Doesn't it look just heavenly?

Unfortunately, an evil cupcake-poacher ate this before I could sample it, but I was assured it was an intensely delicious experience, and happily, the recipe was shared.

If you'd like to taste the magic for yourself, here's the recipe:

Vegan Green Granny Smith Cupcakes

Adapted from Sinfully Sweet Confections

Makes about 30 cupcakes

Ingredients for cakes

  • 2 cups cake flour
  • 2 cups coarsely chopped Granny Smith apples
  • 1/2 cup chopped pecans
  • 1/2 cup rolled oats
  • 1 cup apple juice
  • 2/3 cup canola oil
  • 2 cups sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 6 ounces plain soy yogurt
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon baking soda

Ingredients for Vegan Cream Cheese Frosting

  • 8 ounces vegan cream cheese, softened
  • 1 cup nonhydrogenated margarine, softened
  • 2 pounds powdered sugar
  • 2 tablespoons vanilla extract
  • 1/2 cup chopped pecans

Ingredients for Brown Sugar Streusel Topping

  • 1/2 cup flour
  • 1/2 cup organic evaporated cane juice (sugar)
  • 1/4 cup pecan pieces
  • 1/4 cup non-hydrogenated margarine, softened

Procedure

 

  1. Preheat oven to 325ºF.
  2. Peel and chop apples coarsely.
  3. In a electric mixer bowl fitted with a paddle attachment mix together the canola oil, baking powder, baking soda, salt, cinnamon, soy yogurt, vanilla extract, baking soda.
  4. Add flour and sugar; and mix on slow.
  5. In a slow steady stream add apple juice and continue to mix on slow.
  6. Fold in apples, oats, and pecan pieces. Pour into cupcake cups and bake for approximately 15 minutes or until a skewer comes out clean.
  7. Make the frosting. In an electric mixing bowl fitted with a paddle cream together cream cheese and margarine until smooth and creamy. Slowly add the confectioners' sugar 2 cups at a time, mixing and scraping down the sides. Add vanilla, and mix on medium speed for about 2 minutes. Gently fold in chopped pecans.
  8. Make the streusel topping. Preheat oven to 450ºF. In a medium size bowl add flour, sugar, and margarine. Mix together with a fork to create crumbs. Add pecans and toss. Spread out evenly onto cookie sheet covered with aluminum foil. Bake until golden brown. Once cooled toss and break up crumbs, use as topping for cream cheese frosting.

 

Cake Byte: Seriously Sweet Trophy Cupcakes at the CakeSpy Shop Grand Opening!

Well friends, as many of you know, CakeSpy Shop had its grand opening this past Saturday. Hooray!

And one of the sweetest (literally!) parts of the opening was the gorgeous cupcakes donated by Seattle's famous cupcake shop Trophy Cupcakes.

People. They had my artwork printed on them!

Now, I used to think that having my artwork printed on cupcakes was the "I've made it moment" as a cupcake artist.

However, now I see that is false--the real peak of cupcake artist achievement is having artwork of yourself and your husband, as cupcakes, printed on a cupcake. Surrounded by pugs.

And as if all this weren't enough awesome...they tasted just as good as they looked.

P.S. In case you were wondering--yes, there was a moment of wondering "Can I eat this? Can I possibly?". Rest assured that it subsided quickly, and I can attest that in Trophy Cupcake form, my cupcake-self is delicious.

Trophy Cupcakes does custom photo or image cupcakes by request; to find out more, visit trophycupcakes.com.

Spice Up Your Life: The Wasabi Kit-Kat Bar

Now, I can't say it was an all-out taste test like the recent NPR feature on the unusual Kit-Kat flavors of Japan (thanks Julie!), but we did recently get to sample the unusual Wasabi Kit-Kat Bar.

Said bar was a treat from Danny's associate (and Exohxo violinist) Hiromi, who recently returned from a trip to Japan.

She brought two specimens for our examination: one soy sauce flavored, and one Wasabi flavored.

Sadly, I'm just gonna have to say it: the soy sauce was simply. Not. Good. 

But moving on, the wasabi presented an unexpected delight.

The first flavor that hits you is the sweetness of the candy coating, which tastes mostly like white chocolate--but then gives way to a surprising, and happily not overpowering, spiciness. Without having had the benefit of knowing the flavor, I'm not sure that we would have been able to detect exactly what it was--it didn't have that nasal passage searing quality usually associated with wasabi--but it did offer an intriguing dimension to the sweet candy.

This is all to say, if you're headed to Japan, the wasabi Kit-Kat gets a thumbs-up.

Read more about the Kit-Kat taste test on NPR here; learn more about the Kit-Kat variations available in Japan on Wikipedia.

Apple of My Pie: A Heavenly Apple Pie by High 5 Pie

I can happily co-exist with people who prefer a double crust on their apple pie.

But that doesn't mean I understand them.

For me, it's all about the crumb topping, and I've found what might be the perfect specimen: the apple pie by High 5 Pie. Proprietress and Pie Lady extraordinaire Dani Cone (also owner of Fuel Coffee...how cool can one person be?) brought me this baby as a sweet treat in honor of my gallery's grand opening the other day, and all I can say is that this is the sort of apple pie that will convert non-believers.

Let's start from the bottom up.

It all starts with a buttery crust which somehow manages to be buttery but not too flaky, sturdy but not too tough.

Moving up, it has a thick layer of apple chunks which would make Cook's Illustrated proud, because there is no shrinkage, and the apples retain a nice crispness around the edges, so that you can actually tell they are apples and not just apple mush.

And finally--the best part for this crumb devotee--is the topping. A generous smattering of fat, crunchy, brown sugary crumbs that might make you want to die with pleasure.

But as if all this wasn't enough, I also received all these samples of Sassy Sauces this week, and so decided to see how the pie might taste when topped with a drizzle of their rum caramel sauce--and I have to say, if this wasn't heaven, then it was definitely a suitable substitute.

What does all of this awesome add up to? My new favorite combination, that's what.

High 5 Pie can be found at Fuel Coffee locations and various other cafes and coffee shops in Seattle, and by special order; for those in other areas of the nation, I officially offer a vaguely sarcastic "sorry" and a suggestion that you book a ticket to Sea-town directly.

Sassy Sauces are readily available for shipment; visit sassysauces.us.

Sweet and Tart: White Chocolate Cranberry Pistachio Fudge by Rose City Sweets, Portland OR

As a card carrying member of the White Chocolate Lovers Club, I'd like to introduce you to my newest obsession: 

White Chocolate Fudge with Cranberries and Pistachios.

This sweet manna from heaven is produced by the brand new Portland, OR-based confectionery company Rose City Sweets--in fact, they're so new that they just made their public debut last week at Crafty Wonderland, and their online store doesn't even have stock yet (I know, it is pretty mean of me to tell you about them, considering this). But when their store is stocked, you can expect to find small batch fudge, caramels, toffee, and other confections.

But what's so great about this white chocolate-cran-pistachio business?

For one thing, the fudge is unbelievably smooth and creamy--it is not plagued by the gritty candy-sand texture that is a characteristic of inferior fudges--not to mention extremely rich and flavorful. The sweet white chocolate flavor is perfectly accented by the slight savory saltiness of the pistachios, and nicely punctuated with tart bits of cranberry.

Let's just say that the brick of fudge I obtained at aforementioned Crafty Wonderland did not last long, and I predict a very sweet future for Rose City Sweets.

There's nothing in the shop now, but for future reference and shopping, bookmark the Rose City Sweets Etsy page.

Taste the Magic: Magic Cookie Bar Pie for Serious Eats

Magic Cookie Bars are, as their name might imply, no ordinary treat. Starting with layer upon layer of unrelentingly rich layers of buttery graham cracker crumbs, toasted coconut, chocolate and butterscotch chips, and nuts, they get even better from a rich smothering in sweetened condensed milk.

With all that awesome, some might argue that a small serving is best. But I disagree, and to prove it, I've created it in a deliciously thick pie form.

Inspired by the construction of the delicious BakedBar from Baked in Brooklyn, I made my pie with a coconut-graham cracker crust which then got filled with the sweetened condensed milk slurry--the resulting confection attained a crust that was crispy, but the inside remains pleasingly gooey, making for a dessert that will likely displease your dentist, but will definitely make your mouth happy.

For more, plus a recipe, visit Serious Eats!

What's That? An Introduction to the It's-It Ice Cream Treat

Photo used via Creative Commons License from Flickr user frozenfoodjournalCC BY-NC 2.0File under "How On Earth Did I Not Know About This": The It's-It. I am sad to say that I had no idea it existed before this week.

Have you heard of it? Well, shame on you for never having bought me one. But if you haven't, let me introduce you to my newest friend:

The glorious It's-It is comprised of vanilla ice cream sandwiched between two oatmeal cookies, and then the whole delicious mass is enrobed in dark chocolate. I know, awesome, right?

Per the It's-It site, it was invented in 1928, when

George Whitney began what is now a San Francisco tradition. He placed a scoop of vanilla ice cream between two large old-fashioned oatmeal cookies and then dipped the sandwich into dark chocolate. On that very day, the It's It Ice Cream Sandwich was born. George Whitney sold the It's It exclusively in San Francisco's Playland-at-the-Beach for over four decades. 

As for the name? Well, as I learned from this great article on SFGate.com by Matt Villano, apparently upon concocting aforementioned masterpiece, inventor George Whitney knew he had a good thing:

"It's-It!" he exclaimed for all to hear, and a legend was born instantly.

Sadly, the Playland was demolished in the 1970s. While the It's-It disappeared for several years at this point, the public's appetite for the treat certainly did not decline, and in 1974 the treat was reborn in a small storefront. Business boomed, and the company grew into a wholesale operation with distribution first throughout California, and then stretching to 15 other states (apparently Washington is one of them, but I've never seen one in my local grocery store).

It's-It also has a roster of other frozen treats, including the "Big Daddy" (ice cream between two chocolate wafers), the "Super Sundae" (a fat chunk of ice cream dipped in chocolate and rolled in peanuts), and the "Super Cone" (basically, a bigger, badder and far awesomer-looking version of a Drumstick)--but the It's-It bar is their flagship and most beloved product.

My current goal? To get my hands on one of these sweeties ASAP, because in spite of what Rice A Roni might claim, I vote that these bars are a far sweeter San Francisco Treat!

It's-It Bars can be found at various locations, mostly on the west coast; however, they will also express ship their treats.