Dessert Thu Nov 05 2009

It's an Excellent Groupon Day

We're not paid to hawk Groupon, but today's deal is worth noting: $40 worth of Swirlz cupcakes for $20.

You're welcome.

— Robyn Nisi / Comments (0)

Foodporn Thu Oct 22 2009

Sweet Tweets

Dessert/Erotica 140 characters at a time.

If you're like me and daydream about buttercream, chocolate ganache, and anything with a buttery, flaky crust...and are a borderline-might-actually-be-a twitter addict then you need to add these sugarcoated tweeple to your follow list ASAP. Tweets about delicious treats maybe not be as good as eating them but they are titillating -- it's dessert foreplay, if you will.

Continue reading this entry »

— Shanna Quinn / Comments (0)

Recipe Tue Oct 20 2009

DIY Candy Pumpkins

"What possessed you to make your own candy pumpkins?" -- I've been getting this question a lot over the past few days as I talked about writing this piece. The only answer I have is because it sounded fun ...and it was fun!

My original plan entailed making candy corn but as my sugary adventure progressed, I felt taking the leap into candy pumpkins was way more impressive--and I enjoy being impressive. The recipe is exactly the same for candy corn if you chose to go that route.

Continue reading this entry »

— Shanna Quinn / Comments (3)

Dessert Wed Jul 15 2009

It's My Party

Last night, I did something that proves that I've lost all sense of adventure and surprise: I bought my own birthday cake--a beautiful one from Sweet Mandy B's, with seashell-shaped frosting around the border. Oooh. So pretty.

All I need is a glass of skim milk and I'll be good to go.

This brought up a question--what the are BEST birthday cakes? Homemade? Bakery made? A package of Dunkin' Stix ate with a cup of coffee?

Please discuss.

— Robyn Nisi / Comments (7)

Random Tue Jun 16 2009

Have Your Cake & Wear It Too

Threadless.com's shirts are so cute, sometimes you just want to eat them up. In fact, many people have -- by turning their favorite designs into cakes.

It's not just for fun, either -- it could be for profit, too, if you enter the Threadcakes contest this summer. From June 15 (ie, yesterday) until August 3, you can submit photos of your own Threadless shirt-based cake to the contest for a chance to win a Threadless 12-Month Club membership, "tons" of Guittard chocolate and a Charm City Cakes prize pack. There are two categories -- 2D (just the design on the cake) and 3D (the design is the cake) -- and you can submit as many cakes as you want. So read the rules, sign up and get to baking!

— Andrew Huff / Comments (0)

Openings Wed Jun 10 2009

New Starfruit Cafe Opening

Starfruit, the frozen kefir cafe, is opening a second location in Lincoln Park on Thursday. The grand-opening will have a live DJ and activities for kids served along with the kefir smoothies and parfaits. And, on Thursday only, each kefir purchase comes with a free topping. For Chicago parents facing a day with bored kids at home waiting for their teachers to finish filling out report cards, a little face-painting and frozen-treat outing might soothe a lot of pre-report card angst. The cafe is at 2142 N Halsted Street.

— Lori Barrett / Comments (0)

Dessert Fri May 29 2009

Wanted: Your Cookie Genius

If you're like me (meaning, you have little to no self control when it comes to sweets), you've been guilty of making an emergency run to Whole Foods not for organic wheat germ or Acai berries, but for one of the way-inappropriately sized Carol's Cookies sold in their bakery. (Toffee Crunch is my fave.) Recently, I learned Carol's has been making these half-pound beauties in the Chicago area since 1979 - the year of my birth. Coincidence? I think not.

To celebrate its 30th anniversary, Carol's recently put out a call asking loyal fans to submit ideas for the company's next cookie flavor. (Yes, the winners get free cookies. Stick with me here.) To participate, visit Carol's Web site or join the new Facebook fan page, "Carol's Cookies Giant Cookie Club." The contest starts June 1 and runs through Aug. 12, 2009.

After reviewing all entries, Carol's bakers will select the top five flavors and spend four weeks perfecting the recipes at the Carol's cookie factory. The five finalists' recipes will be judged on Sept. 15, 2009, at the Carol's factory by Carol Goldman (yes, the Carol), and foodies Katrina Markoff of Vosges Haut-Chocolat, Marc Shulman of Eli's Cheesecake, Bryant Keil of Potbelly's Sandwich Works, and restaurant critic Sherman Kaplan from WBBM AM 780 radio.

The winner will receive a year's supply of free cookies, as well as virtual applause from the online universe. Oh, and the champ also gets to be guest baker for two days at Carol's Cookies Highland Park bakery. The runners-up even get some cookie dough. So what more can I say, people: Cookie it up!

— Mandy Burrell Booth / Comments (1)

Dessert Mon May 11 2009

Flower Shopping Made Easy

The queasy period of spring, when we don't know if a heat wave or a blizzard is waiting around the corner, has ended. I put away my winter boots just this past week. It felt great. So great, in fact, that I decided to pick up some annuals for my porch.

I made it to Adams and Sons, a Humboldt Park garden supply that is housed in a deceivingly small building--as I wandered around (for way too long) checking out row after row of plants and gadgets, I got hungry and realized that Tipsycake was only a few doors south. And that it was open. I took a break from my overwhelming petunia shopping.

When the bakery opened a few years ago, Tipsycake was known for its Lamingtons, an Australian treat that is a square of white cake with a layer of raspberry jam and coated with chocolate and flaked coconut. Perhaps they're the answer to our Hostess Sno-Balls: reportedly they're as common as donuts Down Under. For good reason, a pile of Lamingtons still dominates Tipsycake's daily offerings: they're awesome. I was concerned that the chocolate would have a Ding Dong-esqe waxy coating, and instead it was a blessedly thin layer of (real) chocolate glaze. The flavors are not overwhelming but it made me wish I could seven more of these, even if they don't look like the delight they actually are.

I went back to the flower place and was able to figure out the color scheme for my potted impatiens in seconds. I credit the cake.

— Robyn Nisi / Comments (0)

Business Tue Apr 21 2009

Ben & Jerry's: Free Cone Day

Stop by Ben & Jerry's today to receive a free cone. Participating Chicago area locations include:

Ben & Jerry's Navy Pier
700 East Grand Ave.

Ben & Jerry's Navy Pier Kiosk
600 East Grand Avenue

Ben & Jerry's Oak Park
1025 West Lake Street

Ben & Jerry's Evanston
1634 Orrington Ave.

— Gemma Petrie / Comments (0)

Event Wed Apr 01 2009

Serious Fake Pie

Hoosier Mama Pie's Paula Haney will share the ovens today with cooking personality Bertha Mason. The pair will be making mock apple pie -- which isn't an April Fool's joke at all, but a Depression era cost-cutting classic -- at the store, 1618-1/2 W. Chicago Ave., from noon to 4pm. Stop in for a taste and a laugh.

— Andrew Huff / Comments (0)

Business Mon Mar 30 2009

The Yogurt Invasion Continues

Perhaps in time for the warm weather that's due any day now, another Korean frozen yogurt shop is rolling into town. Red Mango, which has set up shop in Evanston and Naperville, has a cheery HELP WANTED sign covering a storefront window on Clark Street, just above Diversey--probably at the exact latitude in the city's grid system as YoBerri, a few short blocks away on Halsted Street. Last year, after the suburban locations opened, both Time Out Chicago and Chicago magazine named Red Mango the best probiotic frozen treat. Now we have to wait and see which will arrive first: the "fresh" and "bright" frozen yogurt or the fresh and bright spring we're waiting for.

— Lori Barrett / Comments (1)

Dessert Fri Mar 27 2009

Vosges "The Green Collection" truffles are here for Spring

Vosges has their "Green Collection" for Spring available now in their boutiques and on line.

The collection includes:
Ellateria - Indian green cardamom + dark chocolate + white poppy seeds
Kaffir - Thai kaffir lime + fresh coconut + dark chocolate
Kayoko - Japanese macha green tea + white chocolate + cherry blossom petals
Buddha's Leaf - Malaysian pandan leaves + dark chocolate + cocoa powder

Green Truffle Collection, $28-$42

Vosges is also making great strides in eco-conscious production. Their shipping department uses air-filled bags that are made from 100% post-consumer waste and are biodegradable as opposed to styrofoam peanuts. Vosges manufactures their products using 100% renewable energy and heir boutiques in Chicago, New York and Las Vegas run on 100% renewable energy as well. Catalogs are printed with paper from a mill in the USA that is 10% post-consumer waste and certified for sustainability.

So you can feel good about all that chocolate you snarf down.

Vosges
951 W Armitage
520 N Michigan (North Bridge Mall)

— Christine Blumer / Comments (0)

Dessert Sat Mar 21 2009

Dessert Pig: Coco Rouge's Andalucia Bar

I am as big a fan of the bacon in dessert trend as anybody can be. I've consumed chocolate-dipped bacon from Bleeding Heart, bacon candy bars, bacon-maple cupcakes from More, bacon-fat gingersnaps, and bacon brittle; I've made bacon-fat truffles (thank you, Schwa, for giving me your recipe) and bacon baklava. The last four items in this list were all consumed at a Baconalia party.

But I have a little secret: my favorite sweet involving a pork product doesn't involve bacon at all. It involves chorizo.

Coco Rouge is already well-known for their Carnassier bar, using maple-cured bacon. I prefer their Andalucia bar, which has been out for some time, but hasn't received the same attention. The base of the bar is a bittersweet chocolate with Aleppo pepper; in the chocolate, there are bits of honey-sweet toffee studded with small morsels of chorizo. The overall effect is mostly sweet, with an occasional burst of smoky, savory sausage. The pepper used in the chocolate is a terrific counterpoint to the chorizo. I'm not sure sausage would work in many of the other desserts where bacon can be used (sausage baklava?), but in this case, the combination is perfect.

— Leah Williams / Comments (0)