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Showing results for tags 'Desserts'.
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For a short time only (I would guess), but very good right now at 2 Amys: Durham bread crostini with fava bean puree, olive oil and shaved pecorino. Bonus -- watching every member of staff variously set to skinning fresh favas at each lull in their other duties. -
"Yep, it looks like one." 😯 "The Erotic Origins of Italy's Most Famous Sweet" by Agostino Petroni on bbc.com
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Sweeteria Dessert Café, a coffee & dessert cafe from the owners of Kao Thai Restaurant, has soft-opened in the former location of Your Whole Body at 8646 Colesville Road in downtown Silver Spring: https://www.sourceofthespring.com/silver-spring/sweeteria-dessert-cafe/ -
Hey folks - Just wanted to let you know that we received our first couple of flats today of Black Mission Figs. We will be spinning up a couple of flavors this weekend - Black Mission Fig sorbetto and Mascarpone gelato with a Black Mission Fig swirl. I spun up a test batch today of the sorbetto and it was AMAZING!!...not to be modest or anything, but you know. Also, I already posted this on another thread but we will be spinning 1 small batch of Olive Oil gelato...we plan on putting this one out on Friday. Check out our blog for more details. see ya! http://www.gelato-ology.blogspot.com/ -
Bob, we need to take the "LCLC Challenge" (Loudoun County Lemon Cake Challenge) - Red Truck vs. Arno's. There "Arno" losers here.
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If you are in the Lake Ridge area of Woodbridge, there's a locally owned frozen custard place called BR Frozen Custard & Sweets. In addition to vanilla & chocolate, they also have unique daily flavors and weekly sundaes, all made fresh every day. The also have a daily assortment of frozen custard sandwiches that we have enjoyed as well. The daily flavors calendar can be shared to your Google Calendar, which is a wonderful and terrible thing. http://www.brfrozencustards.com/ -
Wow, been a while. This was renamed to Campbell's Custard, but the custard has remained consistently delicious. The new URL is: http://campbellscustard.com/ In addition, we've been a few times this summer and I've felt very comfortable with the employees' masking and how they are handling payment and food handling.
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I've driven past Bawadi (formerly Samedi Sweets Cafe) many, many times in the past, but have never been in, so I thought it was high time I scoped out the scene. When I opened the door, I was greeted by an automated recording triggered by the door opening. Presumably this was a one-sentence greeting, but I was joking to myself that it was really saying, "If you don't understand this, then turn around and get the hell out of here!" I walked straight to the sweets counter, but couldn't help noticing the somewhat meager lunch buffet. However, I peeked inside the food warmers, and a lot of the things looked really good - there were, for example some plain grilled meats to go along with traditional stews - perhaps a dozen things in all. I asked the lady behind the sweets counter, and she said the weekday price is $9.95, and from what I saw, that was definitely a bargain. I ordered two things to go: a Kanafeh and a Nammoura, and although I don't know the price, the total came out to something like $7.78 - I just gave the lady $9.00. She thoughtfully packed the sugar syrup for the Nammoura in a separate tin, and I didn't even put it on until the next day (Nammoura is the Lebanese name for this extremely common Middle-Eastern treat, and I'm not sure I've ever had a bad one - especially when it's doused in orange-blossom or rosewater syrup). Unfortunately, the Kanafeh (the one that looks like it has shredded carrots on top which is actually shredded, toasted wheat), is a cheese-based dessert, and the cheese at the bottom of mine was not the freshest. While not completely over-the-hill, it was not as "new" as I would prefer, and after eating half of the dessert, I flipped it over, took a whiff, and decided not to finish - it wasn't *bad*, mind you; but I'd had my fill, and I've had this dessert many times when it was just compelling; this just wasn't worth the considerable calories given that it wasn't outstanding. On my way out, I opened the door, and got a different greeting, one which I imagined to be something like, "And stay out, white boy!" I smiled, got into my car, and drove down Route 7.- 5 replies
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I saw on Delleicious that Bakeshop DC is opening in Clarendon in the spring. Also here's the news on Bakeshop DC's website. The website says their cupcakes and cookies are available at Murky's. How are they? -
Restaurant Eve sources its ice creams from the Del Ray Dreamery. -
I couldn't find a thread on this deserving shop. On the way home from a successful dentist visit to Arlington - I couldn't resist the simple singage. "Livin' the Pie Life". Took home a small chilled chocolate cream and an apple/cherry right out of the oven. The chocolate had a chocolate crumb crust and the fruit pie had an excellent traditional pie crust. Being of a savory orientation, I also got a bacon and cheese scone. There were also mini quiches that I'll try next time. All were great and worth the price ($$) - and being about 4" in diameter, they were lighter in the calories than getting a whole pie. The chocolate pie scored some serious husband points.
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Tangyuan: "A Chinese Sweet That's a Homophone for 'Reunion'" by Runze Yu on bbc.com
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Edibles Incredible Desserts to Leave Reston Town Center Location of 15 Years by Fatimah Waseem, RestonNow Closed as of today. -
Can anyone recommend a bakery or restaurant that makes good gift trays of cookies, doughnuts, pastries, chocolates, or any other kind snack that a group might like to receive as a gift? I'm thinking something fresh baked to eat right away rather than a gift basket of canned goods. Downtown DC in close proximity to the Capitol would be best. -
"The Palestinian Dessert Few Can Enjoy" by Miriam Berger on bbc.com
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Hello All! My name is Mia Gatto, I own Dolce Mia, an upscale Italian dessert company, and have known Don Rockwell for over 25 years (although we also haven't seen each other in that long) - Don encouraged me to post here about my company, so here I am! I've always loved food (all cuisines) and gourmet cooking, it's actually a "family-inherited" passion which I got from my parents who immigrated from Sicily in 1964. Which brings me to Dolce Mia...we just celebrated our 10 year anniversary and now are re-launching as we partnered with an excellent bakery manufacturer, Bread and Chocolate, in Alexandria, who will make and distribute for us throughout MD, DC and VA. We are very excited! I attached our press release. Please take a look at our website www.dolcemiadesserts.com. We are strictly wholesale at this time and are looking for high-end restaurants, hotels, specialty grocers and cafes, caterers, etc, that may be interested in carrying our product. On a more personal note, I'm looking forward to getting to know you all and learning a lot from you! Thank you DonRockwell.com! Mia DM.press.rel.12.5.2016.docx -
I predict this dessert of Zora's will become a vegan standard, and an instant classic. Rather than repeat what I wrote here, I'll just refer you to the comments section of the recipe on food52.com. Zora just wrote on Facebook that the dessert has become a semi-finalist. I had no knowledge that this dessert even existed until three nights ago, and Zora has no idea I'm writing this. My comments on the website reflect genuine enthusiasm for this impossibly simple, impossibly rich, impossibly chocolatey masterpiece.
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So, a gentleman and I got a craving for ice cream last night, and instead of hauling bottom to the nearest Baskin-Robbins, we strolled up Connecticut Ave. to a new ice cream place on the next block from the Uptown Theatre called ColdStone. It's a very small place with no tables except a few on the patio, so the line inside is rather long. They have basic flavors (chocolate, sweet cake batter, coconut, peanut, coffee) as well as fancy concoctions. I ordered Cherry Cheesecake - sweet cream base with black cherries, chocolate chips and graham crackers, which was the pure, unadulterated indulgence. The most interesting part is watching them make your serving - a dollop of ice cream base gets kneaded and mixed like dough on a board, and toppings are then mixed in. The ice cream comes out with all the toppings evenly spread throughout the body, and pleasantly soft around the edges. Come on, didn't you hate having to lick your scoop until it gets soft enough to bite? The bonus for me is a nice walk between Dupont Circle and Cleveland Park and back. Takes care of whatever caloric pack you consume with your ice cream. Or so you might like to think. I would, anyway. -
Siroo or Juk Story - whatever it goes by now - has the best shaved ice I've had in the US. I recently tried many of the top kakigori shops in Tokyo and Siroo's bingsu compares favorably. Granted, bingsu is a little different than kakigori. Highly recommended in any case. Next time, I may try the rice porridge. -
I got the Momofuku Milk Bar cookbook and it reads really well - but haven't made the time to try any of the recipes yet. Has anybody made anything from it, with or without success? -
The Karat Cakery food truck (@karatcakery) sells carrot cake, carrot cake cupcakes and ice cream with carrot cake. So if you don't like carrot cake, don't bother! If you do, however, the carrot cake cupcake with pecans is really divine. They put the cream cheese frosting on the cupcake right after you order it. The truck was at Farragut North yesterday (Wednesday) although I don't know their schedule.- 2 replies
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Coming later this year. I've never been to the NYC location, but I sort of smell tourist trap. -
So...where do you go when that sweet tooth strikes?
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Stopped by Red Light during their soft opening (I think the official open is the 27th?); a friend wanted to meet up for dessert for her birthday. Can give give an unabashed Yes! to the beer-based doughnuts and chocolate on the menu; there is enough chocolate to go around for all of the doughnuts, with a bit left over to lick off your fingers... or smear on the slightly-too-sweet marshmallows that came with the mexican chocolate tart. (there, i fixed it.) Also tasty, a goat cheese tart with sorbet. Inside it's all dark grey and moody; I'm pretty in love with the lamps in this place. Will be interesting to see how they handle the load once the patio opens "”I suspect its going to get crazy. But those doughnuts! I'm going to have to go back and get more doughnuts. -
Funny, we do not have a thread on this wonderfully, delicious and fattening treat. This year's Mid-Autumn full moon festival falls on Wednesday, September 22. Although this seems later than usual, it has not stopped folks from buying lots of mooncakes in this area. Thankfully, there are also lots to choose from (Taiwan vs. Hong Kong vs. China brands and flavors). I am enjoying the 冰皮月餅 (bing pi mooncake) kind, which are ice cream mooncakes, with different fillings found in the local fridge or freezer of the Chinese supermarkets (Great Wall or Maxim's, in my case). The ones found in this area are called Maxim's bingpi mooncakes (美心冰皮月餅) and come in durian, macadamia nut-sesame, and mango flavors. They are a bit pricier than regular mooncakes ($6-7 for 2 little ones), but worth it in my opinion, especially on a hot day. The weirdest thing is that I love all the little gift bags that accompany the mooncake purchases. Here is a 2009 Cantonese commercial for the Maxim mooncake product (mango flavor advertised is not available this year), made by HK actress, Kelly Chan. It makes me miss silly Chinese commercials. 2010 slideshow about this year's batch of mooncakes in HK from the Chinese edition of WSJ.
