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Monday
Mar012010

Egg-stra Special: Cadbury Creme Eggs Benedict for Serious Eats

Eggs Benedict is like pleasure overload: savory little stacks of delicious excess, topped with a crowning glory of Hollandaise.

But could this brunch classic be recreated in a totally sweet form?

You bet your bottom silver dollar pancake. It's time to say hello to a new classic: Cadbury Creme Eggs Benedict. It combines all of the excess of the savory dish, but in completely sweet form, comprised of stacks made of doughnut, brownie, melty Creme Eggs (complete with oozing yolk!), and a topping of rich frosting, all accompanied by a mound of fried pound cake to give the effect of side potatoes.

It's a sweet egg-stravaganza.

  • 2 Cadbury creme eggs
  • 1 plain cake doughnut
  • 1 brownie, the fudgier the better
  • 1 large slice pound cake, cut into small cubes
  • 1 tablespoon butter, such as Challenge Butter
  • Red sugar sprinkles, to garnish

Prepare your plate. Slice your doughnut in half; place the halves, cut side up, side by side on your plate.

Cut your brownie in half, the way that you would slice a bagel (so that you have two fully sized but thin brownie pieces). Either cut or shape each piece into a circle so that it is slightly smaller in circumference than the doughnut halves. Place the circles on top of the doughnut halves.

Prepare the Creme Eggs. The idea here is to get them lightly melty, but not so much that the yolk oozes out. I found that the best way to do this was to either put them on a sheet of aluminum foil atop a baking sheet and put them in either a toaster oven on high or a preheated moderate oven for about a minute. As soon as the tops of the chocolate eggs starts to get a bit shiny, remove them from heat, and very carefully (so as to not puncture the chocolate and let the yolk ooze out) transfer each egg to the top of your two prepared brownie and doughnut stacks. Top with lightly melty frosting.

Sprinkle each finished stack with red sugar sprinkles; serve immediately.

For the full post and how-to, visit Serious Eats!

Monday
Mar012010

Sweet News: CakeSpy is a Nominee in Saveur's Best Food Blog Awards!

Guess what? I was surprised and delighted this morning to learn that CakeSpy is a nominee in Saveur's First Annual Food Blog Awards, in not one, but two categories!

First, it is nominated for Best Baking and Desserts Blog (with, I might mention, an intimidatingly talented crew of sweets bloggers!).

And second, my post on the legendary Salted Peanut Butter Crisps of 1950-55 has been nominated for Best Individual Post. Like, OMG!

It's super sweet to be nominated--and it would be super mega sweet to get your vote, buddies. Click here to vote for me for Best Baking and Desserts Blog, and click here to vote for my Salted Peanut Butter Crisps post! 

And thank you!

Monday
Mar012010

March For Sweetness: Trophy Cupcakes Debuts Chocolate Guinness Stout Cupcakes with Bailey's Irish Cream Buttercream for March

Everybody's Irish when there's a cupcake like this around!

That's right: it's March, and that means it's time for some serious sweetness at Trophy Cupcakes, where they've brought back their beloved St. Patrick's Day flavor for the entire month: Chocolate Guiness Stout Cupcakes with Bailey's Irish Cream Buttercream frosting on top!

If you suspect that these cupcakes are comprised completely of awesome, you are right. The stout adds a wonderful density to the cake, leaning more toward chocolatey than toward a beer-y flavor; the Irish Cream in the buttercream gives it a little zing--just enough so that you know it's there, but not so much that it drives you to distraction.

Available at all three Trophy Cupcakes locations; for directions and hours, visit their website.

Monday
Mar012010

Sweet Liaisons at Maison Berthillon, Paris


So, in Paris there is this famous old ice cream shop called Berthillon on the Rue Saint Louise en L'ile, which, if you've never been there, is pretty much center-city and just about the Frenchiest little street you'll ever walk down. 

This place is hardly a secret--it's mentioned in all manner of guidebook and website--but that's ok, because awesome like this needs to be shared with the world.

Oh, Berthillon. 

On Dorie Greenspan's list of "The Paris Ten: Must-Tastes", she says

I know ice cream isn't the first food that jumps to mind when you think of Paris, but it would be a true pity if you went all the way to Paris and missed a scoop from Berthillon (31 rue Saint-Louis-en-l'Ile, Paris 4).  No one knows how Berthillon does it (and they're not telling), but they make ice cream with the deepest, truest flavors ever churned.  Getting ice cream from the shop is a pleasure - when the shop is open: for reasons unfathomable, Berthillon closes in August, the peak of ice-cream season.  Luckily, many shops sell Berthillon and they're so proud to do so that they post signs on their doors saying it's their scoop of choice.

And after having visited, it's a delight to say that they're not just coasting on their reputation: they get the job (that being making ice cream) done, and they get it done right. The ice creams are unbelievably creamy, and full of rich, deep flavor that is assertively, but not excessively, sweet. The attention to detail is phenomenal--the salted caramel ice cream is flecked with red sea salt; the pistachio is redolent with a rich nuttiness, and studded with actual pistachios; the coconut is an absolute knockout of rich creaminess. The cones even taste good! 

The ice cream may have been cold, but it certainly warmed this spy team's hearts and appetites.

Berthillon, 31 Rue Saint-Louis en l'Ile, 75004 Paris, France; online at berthillon.fr.

Monday
Mar012010

Seeing Green: Irish Whiskey Maple Cupcakes all March Long at Cupcake Royale

March is in like a Lion at Cupcake Royale, where their flavor of the month is bound to make the masses roar with good cheer: Irish Whiskey Maple Cupcakes!

Here's the 411, direct from Cupcake Royale: 

It’s March 1...and you know what that means: Jameson Irish Whiskey Maple cupcakes are back at Cupcake Royale! In keeping with our mission to make Seattle’s most local cupcake, the March cupcake of the month is made from local ingredients like milk, eggs, and butter from Medowsweet Dairy and specially milled Shepherd’s Grain cake flour from Shepard’s Grain farmers in Eastern Washington.

But don't hesitate--in this spy's experience, the flavor of the month is usually first to disappear from the bakery case on most days! To ensure availability, call ahead.

Available all March long at the four Cupcake Royale locations; for directions and contact info, visit www.cupcakeroyale.com. Of course, you can keep up to date with their goings-on at legalizefrostitution.blogspot.com and via Twitter.

Sunday
Feb282010

Shockingly Delicious: Legay Choc, Paris

So, CakeSpy and Company (myself, Mr. Spy, and friends Nicole and Ramon) just packed up and went to Paris for a week (It's OK to be jealous. I would be if the roles were reversed). We rented an apartment in the Marais, and upon meeting with the rental agent who gave us the keys and let us in, the first pressing question about the neighborhood was posed: "Quelle est la meilleur pâtisserie?"

Without skipping a beat, the response was "Legay Choc". Now, this kind of sounded like he was saying "the gay shock", but who am I to argue about a name when there is the promise of delicious pastry ahead?

And within five minutes, we were there. And Legay Choc, as it turned out, was tiny and adorable.

What did we get? So glad you asked.

A croissant, which was buttery, flaky, and tasted just how a croissant should;

a light and fluffy sweet demi baguette of briochelike dough studded with dark chocolate bits;

but the winner of the pastry round? Sans doute, the Roulé Cannelle (it translates to "cinnamon roll". I looked it up). It looks like a palmier, but it is really so much more. The pastry dough is coated in a sweet mixture of caramelized butter, sugar and cinnamon which gives it a tantalizing taste and crunch; it is harmoniously matched by a smattering of raisins which add little bursts of sweetness and soft texture to the mix. 

And as a side note, the employee  was extremely cute and nice--he somehow managed to not wince at my rusty gallic-speak, even when I accidentally pronounced "cannelle" as "canelé", which any French person can tell you is a different thing entirely.

Legay Choc gets a thumbs up, way haute.

Legay Choc, 17, Rue Des Archives, Paris 04; online at legaychoc.fr.

Saturday
Feb272010

Sweet Harmony: Opera Cake From Dalloyau, Paris

Dalloyau in Paris is renowned for their Gateau Opera, and I'm here to tell you why.

But before I do that, how about a little backstory on the baker behind the cake?

Dalloyau was founded in 1802 by Jean-Baptiste Dalloyau. He was no stranger to fancy food--both his father and grandfather had worked in royal kitchens. However, he was a visionary in that he was able to forecast that with the revolution coming and the end of court life, there would be a rising interest in food from the middle and upper classes--and he was there to feed them, with his concept of a "maison de gastronomie" which specialized in takeaway dishes that could be prepared by cooks.

Well, the concept certainly took off, and Dalloyau began to create quite a nice niche for itself. And pastry and sweets were a big part of it--according to the Dalloyau website, in 1883, founder Jean-Baptiste's great grandson, Achille Henri Dalloyau created the first modern ice cream store--and established the pastry union.

And as for the Opera cake? Well, according to an article in Advanced Bread and Pastry by Michel Suas,

The elegant opera cake premiered as the Clichy, introduced by Louis Clichy, with his name written across the top, at the 1903 Exposition Culinaire in Paris. Years later, the renowned Parisian patisserie Dalloyau reintroduced and popularized it as L'Opera. This classic gateau is composed of exquisitely thin layers of biscuit viennois soaked in coffee syrup and then layered with coffee-flavored buttercream and bittersweet chocolate ganache. The top of the cake is iced with a very thin chocolate glaze, creating a pleasantly firm texture. This cake is traditionally square or rectangular with the sides of the cake exposed to reveal its tempting layers.

And Dalloyau's storied version is very, very good. The rich coffee flavor infuses every bite, adding a deep, dark layer of flavor to every other piece of it: the biscuit, the chocolate, and the rich, smooth buttercream. Not to get too poetic about it, but this is sort of the kind of dessert that makes you want to close your eyes and say "mmmm" for a very long moment.

Today, Dalloyau today is comprised of over 500 employees, counting amongst their ranks "97 cooks, 100 pastry cooks, chocolate makers, confectioners, 4 ice-cream makers and 4 bakers"--all the better to make more Gateau Opera to share with the world.

Gateau Opera from Dalloyau, available at Dalloyau boutiques and cafes; for more information, visit dalloyau.fr.

Saturday
Feb272010

An Educaketion: An Oscar-inspired Battenberg Cake for Serious Eats

Really, Battenberg Cake is a perfect food analogy for the film An Education.

It starts out with an unlikely pairing—only instead of May-December lovers, it's two cakes, one a light, girly pink; the other a rich, refined Madagascar vanilla (which in my version includes worldly splash of amaretto).

And like the film's main characters, both flavors breathe new life when put together. You get a delicious shot of sweetness from the pink cake paired with the intensity of the amaretto-infused cake. It's beautifully rounded out by a thick slather of preserves (and, if you're feeling decadent, a smear of buttercream frosting), all blanketed in a rich layer of marzipan.

Of course, unlike the film, you don't have to take the bitter with this sweetness. Dramatic, layered with sweet subtleties, and ever-so-British: consider this An Educaketion.

For the full writeup and recipe, visit Serious Eats!

Friday
Feb262010

Mac Attack: Macarons at McDonalds in Paris

It may be the home of Le Big Mac, but this Mac Attack has nothing to do with burgers. It's macarons, friends, and for better or worse, if you go to Paris, you can get them at McDonalds. 

Does this mean Laduree and Pierre Herme are in trouble? Is the MacDo Macaron a sort of death knell for the fancy French cookie, a surefire sign that they have jumped the shark?

I can't say for sure as I didn't try them, but when I happened upon this case on my recent Paris trip I couldn't resist capturing the moment.

Photo taken at the McDonalds at the Louvre; it was also featured as the Serious Eats Photo of the Day!

Friday
Feb262010

Sweet Art: Perspective for Illustration Friday

When you think of perspective in art, usually the first inclination is to think of the visual point of view. But sometimes the point of view of the artist is just as interesting: case in point, Frida Kahlo. She was a fearless painter, not afraid of painting her emotions or her unibrow. And I hear that she made a mean pan de muerto as well, so that makes her a-ok in my book.

And it makes her (in cupcake form, natch) a perfect fit for this week's Illustration Friday theme of Perspective. This is a painting I did as a custom request--I think the unibrow is quite becoming on Cuppie.

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