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Entries in bakeries (273)

Thursday
Jan052012

Chocolate Delirium Recipe from Rosie's Bakery

Chocolate Delirium

CakeSpy Note: This is a guest post from Judy Rosenberg, owner of Rosie's Bakery in Massachusetts and author of the newly-released Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book (love the title!!). Here goes:

In the old days before we became aware of all the allergies that people have towards gluten, we still baked a host of cakes that did not contain wheat flour and therefore can today be considered “gluten free”. Flourless chocolate cake has been a staple of many a great baker. Its origins are found in fancy European baking, especially that of France.

Most of today’s “gluten free” pastries involve substituting all kinds of alternative choices for wheat flour; this can require changes in the other ingredients due to the fact that the gluten in wheat flour has bonding qualities, and when it is not present, the texture of the cake can be greatly affected.

What is beautiful about the classic “flourless” cake is that no substitutions are required because there is no flour involved to begin with! The incorporation of beaten egg whites and/or whipped cream helps the cake to rise somewhat while baking. The outcome is a marvelously fudgy cake that really accentuates the flavor of the chocolate and the texture that is created when you blend chocolate, butter and sugar together.

I am always thrilled to be able to introduce my gluten free customers to cakes that have been enjoyed for the past 35 years by Rosie’s customers and that I know have stood the test of time!

Here’s a melt-in-your mouth, not-too-sweet, flourless chocolate cake from Rosie's All-Butter Fresh Cream Sugar-Packed Baking Book that makes a welcome dessert for all chocolate lovers, including those who are gluten intolerant. I like to serve this cake with whipped cream or coffee ice cream, and occasionally I will throw some toasted chopped almonds or walnuts on top. If you don’t want to bother with the Chocolate Ganache, just dust the cake with cocoa powder and you still have a winner. After the guests have gone, I have been known to crawl into bed with a small piece that I have heated in the microwave and topped off with a little more ice cream.

Rosie's-Bakery-All-Butter,-Cream-Filled,-Sugar-Packed-Baking-Book-2D

Chocolate Delirium
makes 12 to 16 servings

 

  • Butter for greasing the pan
  • 1 pound (4 sticks) unsalted butter
  • 1 cup sugar
  • 1 cup strong brewed coffee or espresso
  • 1 pound bittersweet chocolate (or a combination of 8 ounces unsweetened chocolate and 8 ounces semisweet), chopped into small pieces
  • 6 large eggs, at room temperature
  • 6 large egg yolks
  • 1/4 cup plus 2 tablespoons heavy (whipping) cream
  • chilled Chocolate Ganache (there's a recipe in the book, or use this one)
  • Whipped Cream (page 119) or ice cream of your choice, for serving

Procedure

  1. Place a rack in the center of the oven and preheat to 325°F. Lightly grease a 10-inch springform pan with butter. Line the bottom of the pan with a parchment circle or pan insert.
  2. Melt the butter with the sugar and coffee in a large saucepan over medium-low heat.
  3. Add the chopped chocolate to the butter mixture and stir. Turn the heat off, cover, and let sit until the chocolate has melted, about 10 minutes. Transfer to a large mixing bowl and stir with a whisk until smooth. Set aside.  
  4. Whisk together the whole eggs and egg yolks in a small mixing bowl. Pour this mixture in a stream into the chocolate mixture while stirring vigorously with the whisk until blended.
  5. Whip the cream in a small mixing bowl with an electric mixer until firm peaks form, about 40 seconds. Stir the whipped cream into the chocolate mixture until fully incorporated.  
  6. Pour the batter into the prepared pan. Bake until the center is set but still slightly spongy in texture and a tester inserted in the center comes out with moist crumbs, about 1 ½ hours.  
  7. Cool the cake in the pan on a rack for several hours.  
  8. Remove the side of the pan and flip the cake onto the rack. Remove the pan bottom and the paper. Place a second rack over a large piece of aluminum foil. Flip the cake right side up onto the rack.
  9. Pour the Chocolate Ganache over the top of the cake and use a frosting spatula to spread it evenly over the top so that it drips down the sides. Then use the spatula to lightly spread it around the sides of the cake. When the glaze sets, carefully lift the cake off the rack with a metal spatula and place it on a cake plate.
  10. Serve with Whipped Cream or the ice cream of your choice.

 

Tuesday
Dec062011

Sweet December: Cupcake Royale Debuts the Boozy Rumball Cupcake

Don't fall into a holi-daze.

Rather, eat a boozy cake and stay in sweet spirits!

Totally sweet news: Cupcake Royale has debuted a new flavor, the "Boozy Rumball", for December. Described as "a cupcake that takes the edge off...we add a generous pour of Meyer's Dark Rum into our rich and spicy frosting and then roll it in a streusel of walnuts and cinnamon atop our delicious chocolate cake." 

One is inclined, as they advise, to "think of it as holiday's little helper!".

This cupcake will be available daily (while supplies last, of course) all November long at Cupcake Royale locations (where you can also buy my book, CakeSpy Presents Sweet Treats for a Sugar-Filled Life , btw). For directions and more info, visitcupcakeroyale.com.

Monday
Nov282011

CakeSpy Undercover: Sugar Bakery, West Roxbury, MA

Sugar Bakery, West Roxbury, MA

Not long ago, when I was in Boston for my Tour de Sweet Book tour, I happened upon a bakery that had a name I liked: Sugar Bakery, located in West Roxbury.

I liked the look of things once I went inside, too. They had whoopie pies:

Sugar Bakery, West Roxbury, MA

and cupcakes:

Sugar Bakery, West Roxbury, MA

and cookies:

Sugar Bakery, West Roxbury, MA

and something really magical called Alpine Cake, which I want to try next time.

Sugar Bakery, West Roxbury, MA

but on this trip I kept it simple and got the toasted anise cookie with icing and rainbow sprinkles (or jimmies, if you must).

Sugar Bakery, West Roxbury, MA

Not only was this cookie pretty to look at, but it was sweet to eat: buttery-crumbly, slightly softer than a typical biscotti and fatter, and scented with anise, but not in an overpowering way. It was a perfect post-breakfast cookie after a massive morning feast at the nearby Rox Diner, and ideal when paired with milky coffee.

So you know what I say? Go to Sugar Bakery in West Roxbury.

Sugar Bakery, 1884 Centre Street, West Roxbury MA. Online here.

Sugar Bakery on Urbanspoon

Monday
Nov212011

Sweet Find: Nokodi Cookies from Tabrizi Bakery, Watertown MA

Chickpea cookies, Tabrizi bakery

While I was on book tour in Boston, I took a little jaunt outside of the city to see what I could see. Happily, I was rewarded, sweetly, with a type of cookie I'd never tried before: Nokodi, spied at Tabrizi Bakery, a Persian bakery in Watertown.

I'd never heard of Nokodi before I walked into this sweet little spot, where I was greeted by the baker having what sounded like an oddly friendly shouting match with a--customer? Friend? Co-worker? who was standing by the counter. 

At the bakery, these tiny clover-shaped cookies are simply labeled "Nokodi - Chickpea Cookies". The website reveals that the ingredients include chickpea flour, flour, vegetable oil, sugar, vanilla, and cardamom. 

But this doesn't come close to explaining the exquisite, spicy, meltaway quality that these cookies have when you eat them. They're almost powdery in texture, but when paired with a spicy mint tea, they're a thing of great beauty, not overly sweet but rather nutty-tasting, and decidedly addictive.

Tabrizi Bakery, Watertown MA

Of course, the small shop, which is in a state of charming dissaray, also boasts a variety of other Middle Eastern cookies (Berenji, rice flour cookies; Gerdeui, walnut macaroons; Nazok, flat cookies with seeds and honey) as well as sweets such as baklava, Bami (a small ball oval shape cooked in corn oil dipped in honey syrup) and Zolbi (Golden color pretzel shaped, dipped in honey syrup cooked in corn oil). They also have imported canned goods and snacks.

Overall, a sweet destination if you're in the Boston area!

Tabrizi Bakery, 56 Mount Auburn Street, Watertown; online here.

Thursday
Nov172011

CakeSpy Undercover: Black and White Cookies from Antoine's Pastry Shop, Newton, MA

Antoine's Bakery, Watertown MA

This is your brain on black and white cookie.

But not just any black and white cookie--the unique version at Antoine's Pastry Shop of Newton, Massachusetts.

Let's get one thing straight, right from the get-go: this is not a traditional black and white cookie. It has a buttercream frosting, for one thing, and a coarse-crumbed, slightly dry cake texture on the cookie part. But I found it delightful. It somehow managed to taste like grocery-store birthday cake meets big old-fashioned bakery cookie, and to me, this made for an enchanting taste of nostalgia: like all sorts of childhood treats and forbidden pleasures all rolled into one.

Antoine's Bakery, Watertown MA

Of course, if my Proustian recounting of cookie-eating days past sort of love for this treat doesn't appeal, you could always go for the old-school bakery standards, such as sfogiatelle, butter cookies, or eclairs and cream puffs.

Antoine's Bakery, Watertown MA

The appeal of a place like Antoine's isn't that they are "the best" - it is that they are good, and that they are a neighborhood tradition. I'm not saying this in a backhanded compliment sort of way--it's just kind of the way it is. Antoine's is a solid and dependable sort of place, and if you find yourself in Newton, I vote that you go in for a taste of something sweet.

Antoine's Pastry Shop, 317 Watertown Street, Newton, MA.

Antoine's Pastry Shop on Urbanspoon

Monday
Nov072011

Batter Chatter: Interview with Julie Winer of Splurge Bakery, Millburn NJ

Splurge: verb. Definitions:

1. to indulge oneself in some luxury or pleasure, especially acostly one: They splurged on a trip to Europe.
2. to show off.

Well, I'd gladly engage in all of the above when it comes to baked goods, especially when they're as sweet and cute as the ones at Splurge Bakery in Millburn, NJ. But what's the bigger story behind the bakery? So glad you asked. And to answer, why don't I share this sweet q+a I shared with owner Julie Winer:

Splurge...please, tell me how you decided on your delicious bakery name. When we first came up with the idea for Splurge Bakery, we envisioned a place where you could come and really enjoy fresh-baked treats made from the finest ingredients.  It would be a great way to literally treat yourself and your family and your co-workers to something delicious; to really indulge in something and forget about your worries for a little bit.  Splurge just seemed a great way to represent that feeling!

You offer custom photo cookies. Do cookies taste better with loved ones' faces on them? Of course!  Everything tastes better when you're thinking about someone you love!  Our photo cookies are such a great item for 1st birthday parties, landmark anniversaries, weddings, and more - people just adore our homemade shortbread cookies, and topping them off with a photo of a friend or relative (or even a business card) is just an added bonus!

You have an event called "Whoopie Pie Weekend". Sounds like the best weekend ever, what happens during it? It is the best weekend ever! During Splurge Bakery's Whoopie Pie Weekend, we set up a Whoopie Pie bar where you can make your own Whoopie Pies, mix and match different cake tops and bottoms, and fill with delicious creamy icing.  We also have all of our unique Whoopie Pies available for sale, including traditional ones as well as Red Velvet, S'mores, German Chocolate, and – believe it or not — Pina Colada.  We'll be hosting our next Whoopie Pie weekend in January 2012, and we can't wait!S'mores whoopie pie

What cupcake flavor excites you most now that fall is in full swing? We're so excited about our new Caramel Apple Cupcakes for the fall.  They're made with our delicious spice cake, homemade caramel, and fresh apples.  They are the perfect cupcake for fall and apple season.

Tell me the truth. What kind of magic powers will I develop after I eat your Apple Magic Bar, which is made of everything that is delicious: Chopped pecans, butterscotch, coconut, apples and semi-sweet chocolate? Well, I wish I could tell you that you’ll be able to wave your fairy wand and grant 7 layers of rainbows and sunshine on everyone you meet!  But, I can say that you’ll just be really super happy and you’ll have a magic smile on your face when you’re done eating one.

I feel like rugelach is often an overlooked cookie, so I was happy to see it on your menu. Can you say a few words about why it ought to be loved? I love rugelach!  It’s just such a delicious cookie with lots of tradition built in to its flaky goodness.  We actually hand roll, fill with our home-made apricot or raspberry mixture, and then cut each rugelach, unlike many mass-produced varieties you see today.

What is the ideal frosting-to-cake ratio on a cupcake, in your opinion? In my opinion, a perfect cupcake will be 2/3 cake and 1/3 frosting, but I respect everyone’s own feelings about this. I know it’s a very personal preference!

When you have a day off from baking, what do you like to do? I don’t ever have a day off from baking, but if I did I’d go to New York City and see a Broadway show and go out for a nice dinner, maybe go to a museum if there was enough time!

What kind of treat do you crave on YOUR birthday? For my birthday this year, I had our own Luscious Lemon Cake with lemon curd, but next time I’ll have our cheesecake, which is amazing, if I don’t say so myself! 

What's next for Splurge? What’s next for all of us at Splurge is lots of birthday parties for kids of all ages in our prep kitchen, many corporate gift orders for the holidays, and tons of yummy treats, cakes, and pies for Thanksgiving, Christmas, and Chanukah.  We’re also hosting a fundraiser on November 18th for the landmark St. Stephen’s Church down the street from us here in Millburn, New Jersey which was badly damaged by Hurricane Irene. 

For more, visit the Splurge Bakery website.

Sunday
Oct092011

CakeSpy Undercover: Retro Bakery, Las Vegas

I totally got lucky in Las Vegas.

Am I talking about slot machines? No. No, I am not.

I am talking about the trip I made to Retro Bakery, away from the glitz of the Strip, a buttercream oasis in the Centennial Hills neighborhood.

Now, to say "trip" may not be quite sufficient, because it was more like a Pastry Pilgrimage, involving two bus transfers and about an hour of transit either way (the other alternative was taking a cab, which I was advised would be "well over $50"). But it was so worth it, because once I got there, I was enthusiastically greeted by owner Kari Haskell, who I've known since the beginning of her business over three years ago (read the interview from way back when here!) who is about my height but somehow has about triple the amount of energy...

...and I was also greeted by this amazing spread of cupcakes and cakes and cookies.

Where to start?

Howsabout with a butterscotch cupcake, which I had been informed could "not be missed". I basically made eating this cupcake a race of "how quickly can you get into my belly?". Nobody challenged me to this race, but still, I think I won.

Poor cupcake. It trusted me so much (see picture, top).

and here's what I did to it.

...and then there were the cookies. Oh, the cookies! After eating the better part of a chocolate chip cookie, a white chocolate chip cookie, and a frosted sugar cookie with rainbow sprinkles, I wondered: what would happen if I combined all these cookies to form one super-cookie? What would happen? The answer:

...but don't worry. I was a gracious guest; I left Kari with a bunch of CakeSpy pins and a signed copy of my book!And the rest of the cupcakes I purchased kept me company all through the rest of my journey back to the hotel and then on the flight back to Seattle.

Thank you, Retro Bakery, for making Las Vegas magical!

Retro Bakery, 7785 N. Durango Drive, #130, Las Vegas; online here.

Saturday
Oct082011

Pastry Profiles: Nutella Brioche from Macrina Bakery, Seattle

Let's take a moment (it won't take long, I promise) to talk about the Nutella Brioche from Macrina Bakery in Seattle.

Now, I'm pretty sure that Nutella was invented on the principle that chocolate-and-hazelnut-make-everything-better. And based on this logic, it would follow that an already-awesome thing (Brioche) would be rendered even awesomer by adding Nutella. I know I just got pretty mathematical-scientific there, so pause for a moment and re-read that if you need to.

But joking aside, this Nutella Brioche is seriously delicious. Feathery-yet-buttery brioche gets a sweet upgrade from pearly sugar on top, and a rich-and-sweet delight awaits you as eater in form of a Nutella filling. The whole package is a wonderful way to breakfast, and pairs beautifully with coffee.

Nutella Brioche, available at Macrina Bakery; for locations and hours, visit macrinabakery.com.

Saturday
Oct012011

Cake Byte: Cupcake Royale Debuts the Pumpkin Cardamom Cupcake for October

Photo: Cupcake RoyaleThe month of Huckleberry and Peanut Butter and Jelly cupcakes at Cupcake Royale is over.

But don't cry, because there's a new cupcake in town for October: Pumpkin Cardamom!

Per the sweet folks at Cupcake Royale (did I mention I am having a book signing event there on October 15 in Capitol Hill, and October 17 in Bellevue?):

Our dense pumpkin cake is loaded with pureed pumpkin, locally sourced from Stahlbush Islands Farms. We top each cake with a generous swirl of cardamom cream cheese frosting and sprinkle with tiny, autumn leaves of sugar. It tastes almost like a pumpkin pie. 

But don't take our word for it. Here's what Seattle Weekly had to say in last year's poll for Best Fall Cupcake Frosting Flavors. “Everyone who tried this independently gave the review "Hands down, the winner." (No really, everyone said "hands down." This cupcake is just that good.)” - Seattle Weekly

Dense and creamy; sweet and spicy—this cupcake is the perfect way to welcome autumn.

These sweet treats will be available all October long at Cupcake Royale locations; for directions and more info, visit their website.

Friday
Sep302011

Cake Byte: Trophy Cupcakes Debuts Caramel Apple Cupcakes for October

Image: Trophy Cupcakes

Fall in Washington state can be a depressing prospect: the start of our annual 9 months of rainy winter.

But at least the apples are top-notch. And for the month of October, Trophy Cupcakes and Party is going to be offering up a delicious addition to their menu: Caramel Apple Cupcakes!

Per their most recent email,

More importantly, this new Trophy confection is the perfect dessert for all fall parties, including National Caramel Apple Day on Oct. 21. Imagine the smiles on little ones’ faces when these cupcakes are unveiled at their Halloween or harvest celebrations!

Trophy’s newest cake boasts chopped, organic Granny Smith apples from Washington, warm fall spices, organic cane sugar, and of course, local dairy and eggs. The spiced-apple cake is topped with Trophy’s house-made caramel infused buttercream, and is edged in toasted pecans, and finished with a drizzle of more homemade caramel sauce, a pretzel stem and a green wafer leaf.

“Caramel apples are a childhood favorite of mine and I knew the only way I would be happy with it as a cupcake was if I could really taste both the crisp, tart apples and the buttery caramel,” said Trophy Cupcakes and Party owner, Jennifer Shea. “By hand chopping the apples and making our caramel from scratch, we nailed it! This cupcake is my new favorite and I hope everyone who tries it loves it as much as I do!”

Caramel Apple cupcakes debut tomorrow, Sat., Oct 1, at Trophy Cupcakes and Party retail locations at Wallingford Center, University Village and The Bravern, and will be available for purchase for $4 throughout the month of October. To order Trophy’s Caramel Apple cupcakes, please call 206.632.7020; for locations, visit the Trophy Cupcakes website. 

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