Malasadas from Leonard’s Bakery, which she describes as "a pastry dough that is deep fried until lusciously crispy on the outside. It’s a pseudo donut minus the hole, sprinkled in sugar…with variations like cinnamon sugar coated or FILLED (drippingly divine) with standard cremes and more local versions."
Ensemadas, which are described as "an egg bread spiral roll with a fluffy butter spread on top dusted with confection sugar."
Coco puffs (famous at Liliha Bakery), a "gem" that " starts with a basic crème puff, but oozes with a chocolate pudding type filling and it’s topped with Chantilly. These are addictive!"