Today we received a sweet and completely unexpected gift in the mail from our favorite domestic goddess, Bakerella: mouthwatering red velvet cake truffles...decorated to look like our own Cakespy mascot, L'il Cuppie! Seems that Mlle. Bakerella must have enjoyed her Iron Cupcake prize, a custom piece depicting her exciting segment a few months ago on the Martha Stewart Show:
This little Cuppie made a big mess...
Of course you also might like to see her sweet review of our friendship and the project here!
But what happens when apples are scarce or prohibitively expensive, as during the rations of World War II?
You do another all-American thing: find a quick fix! During those war years, that fix was making a mock "apple" pie filled with a slurry of (inexpensive) Ritz crackers, sugar syrup and lemon rind. Ready to throw up in your mouth a little? Well, hold it in, because while not as good as "real" apple pie, it's strangely passable if you close your eyes and think really hard about apples while chewing.
And when we made this pie recently, we decided to go a little further on the mock concept. In celebration of what seems to be a New England-centered (or does it perhaps root from the Midwest?) preference for eating pie with a wedge of sharp cheddar, we made our mock pie using cheese-sandwich Ritz crackers. Here's a shot of it in progress (before adding the sugar syrup and top crust):
Ritz Mock Apple Pie (from backofthebox.com)
The classic pie, featuring Ritz crackers baked in a golden crust,
is perfect for the holidays.
Pastry for two-crust 9-inch pie
36 RITZ Crackers, coarsely broken (about 1 3/4 cups crumbs) --we used the mini cheese-filled sandwich crackers
1 3/4 cups water
2 cups sugar
2 teaspoons cream of tartar
2 tablespoons lemon juice
Grated peel of one lemon
2 tablespoons margarine or butter
1/2 teaspoon ground cinnamon
1. Roll out half the pastry and line a 9-inch pie plate. Place
cracker crumbs in prepared crust; set aside.
2. Heat water, sugar and cream of tartar to a boil in saucepan
over high heat; simmer for 15 minutes. Add lemon juice and peel;
3. Pour syrup over cracker crumbs. Dot with margarine or butter;
sprinkle with cinnamon. Roll out remaining pastry; place over pie.
Trim, seal and flute edges. Slit top crust to allow steam to escape.
4. Bake at 425 F for 30 to 35 minutes or until crust is crisp
and golden. Cool completely.
Makes 10 servings
Preparation Time: 45 mins.
Cook Time: 30 mins.
Cooling Time: 3 hrs.
Total Time: 4 hrs. 15 mins.
It's never too early to get started--get your Christmas greeting cards at cakespyshop.com!
Where in the world is the closest bakery? Contribute by adding your favorites to the Cakespy Bakery Map on Google! We're slowly but surely updating it with places we've visited. If we did this right (fingers crossed) anyone can contribute!
Wanna be the big cheese? Deck yourself out with the cheesecake head.
"Cupcakes" a more popular search term than "financial crisis"...maybe that's what got us into this mess?
A reason to go vegan: PETA urges Ben & Jerry's to use human milk.
Sandwich Cookie Smackdown: Not Martha does a taste test with Oreos, Hydrox and Newman-O's.
Recently, a website called Very Good Taste started something of an internet fire with a list called "The Omnivore's Hundred", which listed 100 foods which "every good omnivore should have tried at least once in their life." We liked the idea, and inspired by the vegan variation on Hannah Kaminsky's site, we thought--why not make our own Sweet 100!? Like the original, our list includes "fine food, strange food, everyday food and even some pretty bad food"--but in our universe, it's all sweet! (In case any of them are foreign to you, links to pictures and recipes are included; also, for any vegans, feel free to go through the list assuming it's a vegan counterpart). How many have you tried? If you'd like, feel free to follow the same guidelines:
2) Bold all of the sweets you've eaten--or make them a different type color.
3) Cross out any of them that you'd never ever eat.
5) Optional: Post a comment here linking to your results--or just post a comment letting us know how many you've tried, or what you're going to try next!
- Red Velvet Cake
- Princess Torte
- Whoopie Pie
- Apple Pie either topped or baked with sharp cheddar
- Black and white cookie
- Seven Layer Bar (also known as the Magic Bar or Hello Dolly bars)
- Fried Fruit pie (sometimes called hand pies)
- Just-fried (still hot) doughnut
- Scone with clotted cream
- Betty, Grunt, Slump, Buckle or Pandowdy
- Banana pudding with nilla wafers
- Bubble tea (with tapioca "pearls")
- Dixie Cup
- Rice Krispie treats
- Girl Scout cookies
- Moon cake
- Candy Apple
- Baked Alaska
- Brooklyn Egg Cream
- Nanaimo bar
- Baba au rhum
- King Cake
- Tres Leches Cake
- Shoofly Pie
- Key Lime Pie (made with real key lime)
- Panna Cotta
- New York Cheesecake
- Napoleon / mille-fueille
- Russian Tea Cake / Mexican Wedding Cake
- Anzac biscuits
- Moon Pie
- Dutch baby
- Boston Cream Pie
- Homemade chocolate chip cookies
- Gooey butter cake
- Green tea cake or cookies
- Cupcakes from a cupcake shop
- Crème brûlée
- Some sort of deep fried fair food (twinkie, candy bar, cupcake)
- Yellow cake with chocolate frosting
- Jelly Roll
- Pop Tarts
- Charlotte Russe
- An "upside down" dessert (Pineapple upside down cake or Tarte Tatin)
- Hummingbird Cake
- Jell-O from a mold
- Black forest cake
- Mock Apple Pie (Ritz Cracker Pie)
- Linzer torte
- Angel Food Cake
- Mincemeat pie
- Opera Cake
- Sfogliatelle / Lobster tail
- Pain au chocolat
- A piece of Gingerbread House
- Rainbow cookies
- Petits fours
- Chocolate Souffle
- Bienenstich (Bee Sting Cake)
- Homemade marshmallows
- Rigo Janci
- Pie or cake made with candy bar flavors (Snickers pie, Reeses pie, etc)
- Coke or Cola cake
- Gateau Basque
- Figgy Pudding
- Bananas foster or other flaming dessert
- Joe Froggers
- Millionaire's Shortbread
- Animal crackers
At Cakespy, we're constantly impressed with the leaps and bounds being made in the world of vegan baking. What was once a category of brick-dense, vaguely healthy-tasting fare has really come a long way, what with groundbreaking cookbooks and recipes by the likes of Isa Chandra Moskowitz and Terry Hope Romero, Hannah Kaminsky, and inspiring sites like Have Cake Will Travel, Veggie Girl and Walking the Vegan Line. Whether going dairy-free for ethical or health reasons (or both), there's a stunning array of baked goods out there which will satisfy nonvegan appetites as well. And for residents of San Francisco, there's a huge reason to get excited about vegan baked goods: Melissa Elliott, who many of you know as Melisser from her blog, The Urban Housewife, has started a wholesale (check out retail locations here) and special order baking business called Sugar Beat Sweets, which focuses on providing locally sourced, organic, vegan baked goods. Swoon. Here's what she has to say about the new business:
Cakespy: First off, we hear that some refer to you as "San Francisco's Sexiest Vegan". (OK, by "some" we mean ourselves, though we, like, know everyone else is thinking it too). What is your response to this?
Sugar Beat Sweets: Ooh geez, well.. thank you? I can think of some damn sexy vegans out there (Morrissey, Joaquin Phoenix, Chrissie Hynde, my husband!), so I'm honored to even be considered in the ranks.
CS: You've been active in the food community through your blog, The Urban Housewife for a while now--what made you want to take the step toward opening your own retail/wholesale business?
SBS: It's no secret, I love to bake. I've always taken pleasure in baking for others & I found myself disillusioned with my career, daydreaming about being in a kitchen instead. I started making custom cakes for people & a local cafe while I weighed my options, then decided to go for it. Additionally, I wasn't happy with the lack of vegan dessert options in San Francisco. I wanted to give local vegans more choices & show people in general that vegan baked goods can be high quality, artisan treats that anyone can enjoy.
SBS: It's so tough to name a bakery, I think I annoyed everyone I know with names! I like sugar, of course & I'm also inspired by music, so I came up with "beat", which can represent music & something you do in cake making, somehow it all came together & "Sugar Beat Sweets" was born.
CS: How has running a commercial bakery as opposed to baking from your own kitchen changed your attitude toward baking?
SBS: I'm not sure my attitude towards baking has changed. I still want to produce desserts that you'd never know were vegan with a focus on high quality, organic, & local ingredients. I just have to approach things a bit differently, as I'm now working in large scale with the recipes I've developed & I don't get to eat the results!
CS: It looks like you're primarily offering cupcakes and cakes for the moment. Do you or will you be offering any other choices?
SBS: I'm considering expanding my offerings in the future. For festivals & events, I'll have whoopie pies & other goodies, but the main focus is cupcakes & cakes right now.
CS: In our experience, a lot of non-vegans approach vegan baked goods warily, or with the attitude that they won't like them because they're "different". Do you have any response to this?
SBS: There's definitely a stigma attached to vegan baked goods. People seem to think it's going to taste "healthy", be dry & flavorless, or have tofu & sprouts hidden in it. While the vegan baked goods of 10+ years ago may have left a bit to be desired, now there's plenty of sweets & treats that taste just like their dairy counterparts, but without the use of animal products! We've come a long way, baby! Just look at "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz & Terry Hope Romero, I know a lot of non- vegans who own & love the book. I see a lot of cupcake blogs singing its praises.
CS: On your site, your cakes are listed as being frosted with "buttercream". But it's all vegan--what is vegan buttercream?
SBS: Well, "butter-substitute-cream" doesn't sound so hot! I use a soybean oil based butter substitute that functions just like butter, so you have the same fluffy frosting that everyone else is making, without the cholesterol!
CS: Are there any developments or products you'd love to see in the world of vegan baking?
SBS: Easy to make marshmallows, meringue, & angel food cake would be nice. That being said, the vegan world has made leaps & bounds, especially in recent years, so I don't feel deprived in any way, shape, or form. There's amazing, motivated vegan chefs & foodies who are working to develop vegan versions of just about any treat you can think of, so I have faith that we'll have all those things shortly. In fact, I know of a few people on the verge of all three of those things!
CS: What sites, books, restaurants/cafes or people keep you inspired?
SBS: I read a lot of vegan blogs, there's so many great ones out there, people are really working to get veganism to the masses & they're making mouthwatering food, so it's always inspiring. I browse Flickr a bit & the typical cupcake compilation sites to see what's new & hot in the baking world. Cakespy is on my blog feed & is always teaching me about new pastries! (Cakespy Note: We did not bribe Melisser in any way to say that. Like, seriously.) I love Bake & Destroy, of course! Natalie is a dreamboat & her hoodie is in my daily wardrobe. Restaurants using local produce, organic ingredients, & vegan fine dining spots inspire me, like Millennium in San Francisco & Candle 79 in New York City. Basically, people who are passionate about what they are doing, especially those who are doing what's best for the animals & the world!
CS: You're based in San Francisco, and you know how we're interested in regional specialties. What are some of the best in your area--i.e, the things you can only find there, or that you miss when you're away?
SBS: Sourdough bread! I love a good loaf of freshly baked bread with a crusty exterior & tender center. In all my travels, I buy the local bread & I'm always wishing I was eating San Francisco Sourdough instead!
CS: What's next?
SBS: Well, one never knows, but my current plan is to keep blogging at theUrbanHousewife.com, churning out Sugar Beat Sweets artisan cupcakes & cakes for the people of the San Francisco Bay Area, & maybe doing some more video segments, like the one I did for Everyday Dish! I feel very blessed to have a fun & ever changing life, so I'm willing to see where it takes me!
Or, find them at these retail locations:
Rainbow Grocery- 1745 Folsom @ 14th Street / Other Avenues- 3930 Judah Street @ 44th Avenue / Real Food Co.- 2140 Polk @ Broadway / Urban Bread- 3901 18th St @ Sanchez / Mojo Bicycle Cafe- 639-A Divisadero St @ Hayes / Harvest Urban Market- 191 8th St @ Howard
Even if you're not in the area, enjoy the photos here and keep up with Melisser's adventures via theurbanhousewife.com!
We never understood why tourists went to go see the fish being thrown at the Pike Place Market until one day, when walking by, we saw an errant throw, which resulted in a fish hitting an unsuspecting passerby. All of a sudden we understood--now that's funny. Is there anything more rewarding than a little mischievous fun?
What's a trompe l'oeil? The phrase, French in origin, roughly translates to "trick of the eye"; it is often used to refer to a work of art rendered such that is tricks the viewer into believing it is something else.
In our case, the trompe l'oeil was not a painting but foodstuffs, created completely out of cake and sweets, made to resemble a fancy restaurant's menu, and served to a group of unsuspecting dinner guests. They came expecting a sumptuous dinner, which of course they got--but what they didn't know was that it was all comprised of cake, cookies and various sweets! Here's what we served and what they thought:
- Approximately 1/2 cup cold whole milk*
- 1 cup bottled seltzer
- 2 tablespoons chocolate syrup**
** Fox's U-Bet Chocolate Syrup is used in New York.
Pour 1/2 inch of cold milk into a tall soda glass. Add seltzer or club soda to within 1 inch of the top of the glass; stir vigorously with a long spoon (this will cause it to become white and bubbly with a good head of foam).
Very gently pour 2 tablespoons of chocolate syrup slowly down the inside of the glass; briskly stir with a long spoon only at the bottom of the glass where the chocolate sits. The resulting drink should have a dark brown bottom and a 1-inch high pure white foam top (if you mix it too much, the foam disappears).
NOTE: Do not let Egg Cream sit for a long period of time-5 minutes or more; it will go flat.
Well-bread: Time for some carbohydrates!
After enjoying a sweet drink, our guests were presented with the bread basket. Certainly they were ready for some carbs...but a sweet surprise awaited them!
48 hours are not nearly enough to taste all of the fantastic baked goods the city has to offer. Nonetheless, we were armed with suggestions from friends Natalie (of Bake and Destroy), Sandy (the Milwaukee Cupcake Queen) and Claudia Saraniecki--and so we tried our damndest to try all we could in our short time in this gorgeous city. No, we didn't try every bakery--but we certainly did try some good ones:
Bittersweet Pastry Shop: This pastry shop feels a bit like a Parisian pâtisserie has gotten an American makeover: gorgeous cases full of French treats (sables, tarts, croissants) existing peacefully side by side with American standards (cupcakes, cobblers, muffins). The sables, which were made in a slightly more rustic way than we've seen, were perfect--that is to say, full of butter and completely delicious. Hours: Tues-Fri, 7 a.m.-7 p.m.; Saturday 8 a.m.-7 p.m.; Sunday 8 a.m.-6 p.m. 1114 W Belmont Ave., (773) 929-1100; online at bittersweetpastry.com.
Bombon Americano: This was an extra-special spot because it's here that Head Spy Jessie met Natalie of Bake & Destroy fame! This place is a treasure in a neighborhood full of chain restaurants, with a well-stocked bakery case full of tarts, cupcakes and other assorted treats. We enjoyed a black and white (vanilla-chocolate) and red velvet cupcake respectively--the cake was moist and flavorful, but even more impressive was the silky buttercream, which seemed somehow light and decadent all at once. Hours: Mon-Sat, 7 a.m.-7 p.m.; closed Sunday. 1000 N. Clark St., (312) 787-7717; online at bombonamericano.com.
Chaos Theory: Approaching from the opposite side of the street, the first thing you'll see is a huge, light-up, hot pink sign that says "CAKE". If that doesn't bode well, what does? Chaos Theory is the newest retail spot opened by Michelle Garcia of Bleeding Heart Bakery fame, and walking into the shop is like walking into an alternate universe--neon-toned chairs at funky, mismatched tables, cool graffiti and artwork on the walls, and cake--and cookies, and truffles with Jesus motifs. If this is another planet, we want to stay here: take us to your leader. PS-Desiree, who was working during the Cakespy visit, was awesome! 2961 N. Lincoln Ave., (773) 281-2353; online at chaostheorycakes.com.
Letizia's Natural Bakery: Heavy, rich, decadent, and huge--that pretty much sums up Letizia's. But most importantly, delicious. Sure, it's all natural and organic--but does that make up for the fact that the average pastry here weighs about a pound? Probably not, but with rows of slablike brownies, cookie sandwiches with enough ganache to feed a village, and tiramisu that might make your head spin, you might just stop caring. In fact, our only complaint here was that when we asked the employee what his favorite treat was, he said "I don't care for sweets". Sacrilege! Luckily he came around and described some of the most popular treats for us. Good boy. Hours: Weekdays, 6 a.m.-11 p.m.; Weekends, 6:30 a.m.-11:00 p.m. 2122 W Division St., (773) 342-1011; online at superyummy.com.
Swirlz: The cupcakes here are a little spendy ($3.50 each), but they're impeccably decorated and a bit larger than the average cupcake, so consider it a wash. If we were to make one complaint, and really, it's not so much a complaint as the ramblings of starry eyed dreamer, it would be that though these are good cupcakes--the cake was moist, the frosting was buttery--it somehow felt strange eating such pretty cakes that tasted so relatively normal. Don't let that stop you from going though--all things considered, they're a good normal, and the staff was all super-friendly. Hours: Mon-Sat, 10 a.m.-7 p.m.; closed Sunday. 705 W. Belden, (773) 404-CAKE; online at swirlzcupcakes.com.
Twisted Sister: Oh, thumbprint cookie from Twisted Sister. How delicious you were. If only we had you again, we'd take you to the park, we'd whisper sweet nothings in your buttery, nutty little ear...compliment your delicate dollop of sweet jam...and then eat you! Again! ...This is to say...we love the cookies at Twisted Sister. The cakes didn't look so bad either, though we didn't get a chance to try anything else. Hours: Mon-Fri, 10 a.m.-10 p.m.; Sat, 9 a.m.-10 p.m.; Sun, 9 a.m.-9 p.m. 1543 N. Wells St., (312) 932-1128; online at twistedsisterbakery.com.