Sweet Product: Whoopie Pies From Chococoa Baking Company

Not so long ago, I received an email from a place called Chococoa Baking Company, asking if I'd sample their whoopie pies.

Turns out this retail bakery (with an online and wholesale division) has made quite a name for itself in the North Shore of the greater Boston area, where they've been churning out what they call "the Whoopie"--a mini (3 bite-ish) version of the popular treat that is "A smaller, richer, triple chocolate version of the childhood treat." 

Co-owners Alan and Julie have some eclectic inspiration. For Alan, this is the realization of a lifelong dream to develop a snack food. He thanks his two heroes: first his mother, and then...former Federal Reserve Chairman, Alan Greenspan. Of course. As he explains it, "My mother was a great baker and always trying new recipes." As for Mr. Greenspan? He said that you do not need to develop a new product but rather improve an existing one. Nice. 

Julie, Chococoa's co-owner, is a Maine native who grew up making whoopie pies with her grandmother and mother; she felt that the classic treat could benefit from a makeover, too. 

Sure, I said, and they sent me a sample. But I don't know if they were aware of what exactly awaited their sweet treats when I received them. Because, you see, I like to get to know baked goods before I sample them. So, I unwrapped them and had way more fun with them than I ought to have.

First, I showed one my hamburger phone.

HAMBURGER PHONE!

I showed a few my book. They made appropriate cooing sounds of approval.

I gave some a healthy snack.

I safely wrapped a few and took them for a walk.

I took them to an 18th Century Garden. Bet you're wondering how I knew it was an 18th Century Garden.

I showed them statues.

I showed them historical landmarks.

Back home, I introduced one to a naked baby.

One enjoyed a conversation with a cupcake.

I shared with them some of my artwork.

I showed them my unicorn collection:

They were so happy.

and then I ate them.

Wow, you're thinking, when did this turn into a Whoopie Pie snuff film? No, people. They're just whoopie pies. They're meant to be consumed.

And for sure, these ones were rather tasty. In the parcel, as you've noticed in the pictures, there were several different flavors of filling. I tried ones filled with vanilla cream, salted caramel cream, raspberry cream, and chocolate ganache. 

What's clear is that these are a step above your typical ubiquitous whoopie pie, quality-wise--the fillings are on par with the frostings at a high end cupcake shop, and the cake is quite nicely made--very chocolatey, and not crumbly or devoid of flavor like so many whoopie pies can be, in my opinion. 

I vote that they are a highly satisfying treat. And proof that sometimes it's great to take some childlike joy in your food, and play with it!

Buy your own whoopie pies to mess with! If you're in Newburyport, visit 50 Water Street, where they have a retail location; or, order online. Here's their website.

Finer Diner: 24 Diner, Austin TX

I need to talk to you about a very special diner called, simply, 24, in Austin, Texas. The name refers to how many hours they are open per day. Get it?

Now, to say "diner" might be ever so misleading. As they say on their website,

"When you hear the word diner, you probably think greasy spoon. 24 Diner is anything but. Essentially, we took all the elements of the concept we liked — classic American cuisine, good service, fun atmosphere — and turned it up about 10 notches. We offer chef-inspired comfort food, local & organic fare, a full bar and a killer beer & wine list. A finer diner, if you will. And you can stop in anytime. We’re open 24 hours a day."

But don't worry--just because it's "turned up about 10 notches" doesn't mean it's inaccessable. True, it's undeniably hip, and the dishes will cost a bit more than a greasy spoon, but it's worth it, because they do very fine work here. 

And plenty of it is sweet stuff. Since I was there for breakfast, I am mainly going to focus on morning sweets, but they do have a daily dessert list and based on everything I tried, I am going to go ahead and say you should probably try something. For instance, while browsing their Facebook page, I found pictures of desserts such as the Kentucky Bourbon pie (pictured above) and the honey cheesecake with graham cracker crust and lemon honey sauce (below).

If you love breakfast carbohydrates, you must get one of their Belgian waffles. It's a waffle a little different than I have ever tried, a yeast-risen dough with butter, Madagascar vanilla, and raw sugar. The high quality ingredients are evident from first bite--that light vanilla scent that permeates the waffle is tantalizing to smell as you're served, and it will definitely make your mouth happy. Oh, and it's served with fancy Grade A light amber Vermont maple syrup. And the butter definitely has some flavoring. Honey? I don't know. It's good though.

And you must get a shake. Shakes start with vanilla ice cream and then you can expand by adding quality ingredients such as single-origin chocolate, local strawberries, Grade A Vermont maple syrup, housemade syrups, and Texas Coffee Traders espresso. I suggest that you run, don't walk, for the Roasted Banana and brown sugar milkshake. This thing makes me want to do a happy dance. Like bananas foster meets banana cream pudding meets milkshake. And with fresh whipped cream on top! It makes you wand to do some happy banana dance or something. But please don't, because the clientele is hipster cool here. You don't want to lose your hip standing.

24 Diner, 600 N. Lamar, Austin, TX; open 24 hours. Online here.

CakeSpy Undercover: Brown Betty Desserts, Philadelphia

Let's sit for a spell and chat about the magic that is Brown Betty Dessert Boutique in Philadelphia.

First, because I know you like to get the nasty bits out of the way straightaway, I need to tell you that the only flaw in this delectable beacon of sweetness is their hours. They have two locations: the main, have-a-seat-enjoy-a-treat spot in the Northern Liberties neighborhood. This one doesn't open til noon. The second location, a tiny spot at the Liberty Place mall in Center City, doesn't open til 10am. I know. Don't they know I need cake for breakfast?

But--and it is hard for me to say this, trust me--it's worth waiting til 10 or noon, depending on where you are. Because the desserts are really good.

The bakery definitely veers toward southern sweets, and has a very cute story (per their website):

Brown Betty Dessert Boutique is named after our mother/grandmother, Elizabeth Ruth Hnton (friends and family call her either Betty or Liz). Every Sunday when we'd go to visit there'd be a few baked goods already baked: hard tacks (a country word for biscuits), apple pies (always two at a time) or those mile high poundcakes. Everyone loved them! Elizabeth's love and talent for baking and the stories she told of her youth while doing so are the inspiration for Brown Betty. While Elizabeth doesn't bake as much as she used to (she is still our most trusted and toughest critic) - we still remember how good it all used to taste.

The menu is heavy (pun intended) on pound cake, which is a specialty and the base for many of their cupcakes and layer cakes. But while cakes dominate the menu, they're not the only item available. There are also some very nice looking cookies available, and they also do rice pudding, peach cobbler (seasonally), and, of course, Apple Brown Betty.

After doing the jerk thing I do and asking "what is the best thing here?" to the employee working at the time, I was advised to go for the "Only For Eliza"--sweet potato poundcake with spiced Vanilla buttercream. A lovely poundcake with a nicely rounded-out flavor, earthy and soothing, from the sweet potato; sweet as can be and far more enjoyable with frosting. "That's a good cupcake" I say. Only for Eliza...and ME!

I have also sampled their "Sing Little Alice"--Chocolate and Vanilla Cake Swirled and Vanilla or Chocolate Buttercream. And their "Company's Comin'"--Vanilla Poundcake and Coconut Cream Cheese Buttercream. I freaking love how they use poundcake as the base of many of their cakes and cupcakes. It makes them so enjoyable, and the cake is rich and nice and buttery, so it isn't a bummer if you ration out the frosting wrong in your eating and end up with a bite or two of just cake. The cookies are good, too. They are nice, big softies. Just the way I like it.

Of course, if you're not in Philadelphia, or even near Philadelphia, they have a cookbook: The Brown Betty Cookbook. 

They do weddings too, and--I love this--their guiding principle is, "We are obsessed with the concept that our wedding and special occasion cakes taste as good as they look (if not better)."

Brown Betty Dessert Boutique, two locations; main location, 722 N. 2nd Street, Northern Liberties neighborhood; petite location, Liberty Place mall in Center City, near the 17th Street entrance; more info on the website.

CakeSpy Undercover: Cake and the Beanstalk, Philadelphia

CakeSpy Note: Because I seem to have misplaced my photos of Cake and the Beanstalk, many are from their website, and the banana cake is from Penn Appetit. 

You are pretty much bound by honor to love any bakery that has the tagline "Fee fi fo YUM". 

Such a bakery can be found in Cake and the Beanstalk, a place where children can play and adults are invited to along with them. And there are sweets enough for everyone.

When I say children can play, I mean that literally. They do all sorts of events and story time activities at Cake and the Beanstalk, in their sun-drenched cafe room. 

The bakery area is small, but has a respectable case. Blondies take up notably more space than brownies, which is just fine with me. You might find blondies that are studded with rolo candies or caramel or something else tasty on the day of your visit. The blondies are nice and dense and thick, chewy and depending on what candies or goodies are stuffed in it, possibly gooey too. Blondies definitely have more fun at this shop. 

Cookies and cakes are well executed here, and nicely enjoyed in the sunny "sitting room" adjoining the bakery. Oh, and they also do custom cakes. Here's one that caught my eye: 

Mmm, cake depicting donut.

Source: pennappetit.blogspot.com via Cake on Pinterest

When I asked what cake could not be missed in their case, proprietor Dan led me to an interesting choice: the banana cake with chocolate ganache. What gives? As he revealed in an interview, 

"The banana chocolate walnut cake. It’s studded with chocolate chips and walnuts and is finished with a silky chocolate glaze. It’s my specialty; the recipe has been in my family for years. I tweaked the original recipe, reducing the amount of sugar and adding more bananas to add natural sweetness; I also added the glaze component. It’s a must-try."

As Dan revealed to me in a conversation, the glaze is something he honed while working at fancy restaurants as a pastry chef, so really, this cake is an amalgamation of high end meets down home baking. A delicious combination. 

Cake and the Beanstalk is a sweet little spot to enjoy a bite or ten of something sweet and feel like life is simple and sweet if only for a few minutes.

Cake and the Beanstalk, 1112 Locust Street, Philadelphia; online here. CakeSpy Note: Because I seem to have misplaced my photos of Cake and the Beanstalk, many are from their website, and the banana cake is from Penn Appetit. 

CakeSpy Undercover: Dragonfly Cafe and Bakery, Taos NM

Not so very long ago, I visited a magical place called Taos, New Mexico. It's a place famous for a few things

It also has a bookstore called Moby Dickens and another store called Unicorn School Supply. And it is the home of Taos Cow. So naturally I liked it there.

I also heard it is the occasional home of Julia Roberts, but she's not always beloved there. But I digress.

While there, I heard over and over that I simply had to visit a place called Dragonfly Cafe and Bakery. Well, if you tell me I should go to a bakery, chances are, I will--immediately. So over I walked.

Here's how it looks from the outside. It looks kind of enchanted, behind all of the desert plants, doesn't it? I'm sure it's even more so in the summertime. 

When I walked in with a friend, it was very quiet, and we thought maybe it was closed. It's more a restaurant in the front part. But as we walked back, we found the pastry case. Oh, hello.

They had a lot of good-lookin' stuff, and while we browsed the offerings, we were offered free dragonfly-shaped cookies. Very nice.

Of course, it soon was revealed why the cookies are complimentary--because everything else is so expensive! We got a slice of the chocolate cake with red wine-soaked cherries, and a chocoalte salted caramel tart. And a coffee. And the bill came to nearly $20. Yowch!

But gosh-darn were they good. If the picture doesn't give you the idea, let me tell you that this cake was a pure chocolate-filled bite of heaven. And since it has cherries on the top, it's probably OK to consider it health food.

But as for the salted caramel tart.

I'll tell the truth, I found the crust pleasant, but it was the filling, oh the filling, that made it memorable! The perfect marriage of dark, bittersweet chocolate with smooth, velvety caramel. Topped with salt to bring that beautiful flavor combination home, all in your mouth. This was one of those "oh can I please eat my weight in it" sorts of foods.

Oh, one more shot!

Based on the price, I would not call Dragonfly Cafe and Bakery an everyday type of bakery/dessert spot. Consider it more a fancy dessert place, or a place to get dinner and dessert in style. But most importantly, enjoy!

402 Paseo del Pueblo Norte, Taos, NM; online here.

CakeSpy Undercover: Icing on the Cake, Los Gatos CA

Here's the situation. You're driving from San Francisco to Santa Cruz, CA, and you've gotten stuck in traffic and are starting to get SERIOUSLY hungry along the way. Do you wait til Santa Cruz and risk binge-eating all the artisan ice cream and bakeries in town because you're so hungry?

No. You pause, pull your car over in Los Gatos ("the cats"!), and stop your sweet self at Icing on the Cake.

Not only is Icing on the Cake a fantastic name for a bakery, it's also a fantastic bakery. It had crossed my radar several years ago when the staff was smart and savvy enough to begin stocking my products for their small retail area. Obviously, this meant that they were smart and wonderful people. True appreciators of sweetness.

But I had never actually tasted the sweets in person until I found myself in the situation detailed above. 

When I got to the bakery, I introduced myself and had a short chat with Lynn, of whom I asked a big question: "what should I take with me?". 

This led to a brief consultation about what my sweets preferences were. Well, I said, I tend to like buttery, rich things--not so much fruit stuff--and I would probably veer more toward caramel, peanut butter, etc, rather than chocolate (I love chocolate, but I like it as a component, not as the whole story, in general). 

"Oh," she said wisely, "you're one of those people who only eats beige things."

Now, I will confess, this took me aback for a moment. I love color! Rainbows! Unicorns! Pink frosting!

But then, the more I thought about it, the more I realized she was right. I prefer blondies to brownies; I love shortbread, all the better if topped or sandwiched with caramel; one of my favorite-favorite foods, in the world, crumb cake, is really just several shades of beige.

So it's true: I'm a beige lover!

So I loaded up with a few beige-y treats: 

First, the softie Salted Caramel cookie ("Salted Caramel Moon"). If you like soft sugar cookies, this will be a real treat for you: a soft, rich, lightly crumbly cookie, but instead of the sugary-sweet frosting, this has a caramelly kick with a salty aftertaste. It works wonderfully with the cookie base; it's a little different, but not crazy--like, I could share this with my grandma, whereas she'd say "say WHAT?" to salted licorice flavored baked goods. 

Next up, the gingernsap. This one is crispy, which is usually not what I crave in a cookie (softie for life!) but this one was quite nice. It had quite a spicy zip--as Lynn advised, pair this one with tea and it will give you a little heat for a cold afternoon. Nice. 

Next up: the brown sugar shortbread cookies. Shortbread is one of those things that is so simple, but has the potential to be so exquisite, and at Icing on the Cake, it falls into the latter territory. The small additions of brown sugar and crunchy sugar around the sides of the cookies make a big difference, and take them from "good" to "great" shortbread territory. Very worth a try.

The most colorful treat--or at least the one with the most different tones--was their seven layer bar. This is probably one of my favorite treats in the world (well, aside from super-beige crumb cake) and theirs was a fine specimen. Crunchy and buttery on the bottom crust layer, soft and gooey in the midsection, so decadent and rich that you'd lose yourself in that sticky sea of delicious coconut if it weren't for the punctuations of crunchy nut and pockets of rich chocolate morsels. Please, promise me you'll get one when you visit. 

Of course, Icing on the Cake has a ton more: cupcakes, layer cakes, bars and quick breads and cookies of all sorts--the bakery case is very well appointed and tempting. 

Final word: GO TO THIS PLACE. I promise you won't regret it.

Icing on the Cake, 50 W. Main Street, Los Gatos, CA; online here.

CakeSpy Undercover: Taos Cow, Taos NM

In Taos, New Mexico, when you drive up a steep road into a sort of hippie utopia called Arroyo Seco, there's a clearing which gives way to a place called Taos Cow.

It's off the beaten path of the town—far from the plaza, or town center. But it's worth a visit.

One of their specialties is ice cream, which has a most unique texture. In fact, I am tempted to say it's more gelato-like—sort of smooth and with a different texture than say, Haagen daz. In asking the employee what made for that unique texture, she couldn't say—maybe the cows are just happier in New Mexico. 

Dairy is, after all, one of the major industries in New Mexico, and all of the dairy used in their products is from the state. I tried three types of ice cream: Caramel Pinon (pine nut), which is smooth and mellow and rich, with a deep, sophisticated aftertaste. I wanted to commit to this flavor, but they only had the tiniest bit left so I settled for a taste and got a hearty scoop of another flavor: the strawberry chocolate.

Probably this was one of the nicest strawberry ice creams I've ever tasted, with a distinct strawberry taste and a wonderful accompaniment of bittersweet and white chocolate. The high sweetness of the white chocolate, the slight bitterness of the dark chocolate, and the natural sweetness of the strawberry, all coming together in creamy matrimony, sure made my mouth happy.

A friend got the chocolate pecan ice cream as a shake, and it contained about 6 heaping scoops of ice cream. It was absolutely delicious, and at the end of it, there were nutty bits coated in melty chocolate like a treat at the end of the milkshake road.

But wait, there's more! Although Taos Cow is famous for their ice cream, it's not all they have to offer. They also have a pastry case full of cookies, pies, and pastries.

For instance, the apple pastry, which had a beautiful, flaky crust and a sweet, brown sugary apple filling. It was most impressive for breakfast the next morning.

Taos Cow is a hippie place with tourist prices, but it's certainly a sweet stop in New Mexico.

485 Hwy 150, Arroyo Seco, NM; online here.

CakeSpy Undercover: Whoo's Donuts, Santa Fe NM

Doughnuts, donuts. Whatever you want to call them, I go nuts for these holey treats. Since I'm writing about Whoo's Donuts in Santa Fe, NM, today, though, I'll stick with "donuts" for this post (if you want to explore the subject more, look here).

I mean, seriously. Aside from the fact that they are delicious, their very name is one of my favorite words to pun with. Some of my favorites:

If at first you donut succeed, fry, fry again.

Dead men donut bite.

Donut stop thinking about tomorrow.

Damned if you do and damned if you donut.

Donut have a cow!

Donut Stop Believin'.

and one of my faves...

(the donuts pictured in that last one are not from Whoo's, but are rather part of my donut soup recipe)

So. This is all to say, I am a lover of donuts, and as such, donut doubt my authority on telling you where to get a good one.

And if you want a delicious holey treat in Santa Fe, donut delay in getting yourself to Whoo's Donuts! Owned by the same folks as The ChocolateSmith next door, this is a fancy-ish donut shop where the donuts are more expensive than, say, Dunkin' varieties, but you definitely get what you pay for. All organic, they prominently feature the classics (yeast and cake, cream-filled); here is an example of how you can get two Vanilla Cake donuts and form a figure-eight of delicious...

And to start with the classics, they have a very good donut baseline. Especially, in this Spy's opinion, on the cake donut front. The crispy edge that they somehow attain is absolutely fantasic, lightly crunchy and giving way to a soft, cakey interior. If you get a bit of that crispy edge in every bite, you're feeling like a holey roller. 

And their delectable donuts also dress up nicely for creative, tricked-out treats. Some that I have sampled are the choco-toffee variety, sprinkled with hunks of buttery toffee atop a rich chocolate glazed chocolate donut (yes! yes!):

I have also tried the Cherry coconut donut, which is sublime. The cherry flavoring adds a little zest to the doughnut, and the fat flakes of toasty coconut on top add a pleasant crunch and a pleasing richness. 

But my favorite treat from Whoo's so far has been the Lemon Pistachio White Chocolate donut. Something about the sweetness of the white chocolate with a hint of lemon zest, complemented by the salty pistachio bits just makes me wish this was a donut I could curl up in and live inside for a while. It is just so good.

They also have donut holes ("Why-Nots")

and filled donuts (Key Lime! Caramel-filled!) and the requisite bacon variety. But next on my list to try is the Blue Corn donuts!

So, basically what I am telling you is run, donut walk, to Whoo's Donuts. And drop in to The ChocolateSmith next door for something like this:

Whoo's Donuts, 851-B Cerrillos Drive, Santa Fe NM; online here.

CakeSpy Undercover: Chocolate Maven, Santa Fe NM

When a place has a name like Chocolate Maven, you'd probably expect the walls and fixtures to be made of chocolate, not to mention every single thing for sale. 

But you're not entirely right. 

While Santa Fe's Chocolate Maven does have a highly respectable offering of chocolate goodies, it's got a whole lot more than just chocolate going on. It's a bakery / cafe / tea shop / restaurant. They have a counter in the front filled with fresh bread and baked goods, ranging from breakfast type items to cakes and pies. And cupcakes!

In the back, it's a restaurant, where they serve breakfast, lunch, and dinner. For sweets lovers, the brunch (chocolate almond crepes! Peach compote French Toast!), High Tea (Champagne Tea for two: two types of finger sandwiches, chocolate-dipped strawberries, two glasses of champagne!) and dessert menus in particular will probably be of interest. 

When it comes to the baked goods, I haven't sampled extensively, but I have enjoyed what I have tried (um, none of it with chocolate). First, the mexican wedding cake. This is absolutely one of my favorite types of cookies: soft, crumbly, luxuriantly buttery, and nutty to boot. The Maven's version was a very nice size--not teeny tiny, but with a nice heft to it. The flavor was just perfect--the buttery nuttiness rendered completely addictive with the addition of sweet confectioners' sugar. 

The cherry tart was also highly pleasant - with a rich, crumbly crust which acted as the tasty bed for a dollop of custard topped with sweet cherries. I felt like chocolate shavings would have been a nice addition to this dessert, but this thought didn't in any way keep any part of the tart from being devoured. 

Chocolate Maven has won a ton of awards over the years, and I can see why. They do sweet stuff right.  And you know what? I really can't wait to get back here to try some of the other things on the menu, like hazelnut cheesecake or an almond fudge brownie, or the Mayan chile hot chocolate, or the Mocha Mousse Petit Four Grande with Caramel Sauce (try saying that five times fast!). 

Chocolate Maven, 821 W. San Mateo Road, Santa Fe NM; online here.

CakeSpy Undercover: Braum's Ice Cream, Oklahoma City

One of my favorite things about traveling is discovering local chains. You know, the types of places that might be part of your everyday life if you live in a given region, that you might even forget about in day-to-day life. But as a visitor, it's fun to discover these places--I consider it a great way to pretend you live somewhere for a short time and eat like a local. 

So when I passed through Oklahoma City recently, I was delighted to visit Braum's Ice Cream and Dairy Store. If you live in the area, you are undoubtedly familiar with their bright and happy ice cream logo. To the uninitiated--I'd describe Braum's as a sort of regional Dairy Queen, with a market attached. It's cool. The business started in the 1930s in Oklahoma--you can read more about the history here.

Really, for me it was interesting enough just to walk around and visit, but I was even more delighted to find the ice cream highly satisfactory.

Since I only eat sweets that have colors which appear in nature, I chose the Birthday Cake ice cream, which is a perfect sky blue hue. Awesome: the generous scoop was surprisingly low in price, about 2 dollars. I found that to be very welcome, having recently enjoyed fancy ice cream in both Seattle and Philadelphia which cost about double the price. Not that I don't appreciate that these are higher rent cities, but this was pretty nice since I am kind of a cheapskate. 

The ice cream exceeded my expectations. It was fluffy, almost marshmallow-like, in its texture; the flavor, however, was still very creamy and full, and the chunks of cake (with frosting, I believe) were wonderful landmines in the creamy cup of ice cream. Ohhhh yes. 

A friend tried the Black Walnut ice cream, which I also sampled; it was a very unique flavor which was indeed very black walnutty. If you've ever tried black walnut cake or baked goods of any sort, you know what a wonderful, buttery, spicy something it offers to sweets; this ice cream was a fantastic fall flavor, in this spy's opinion. 

So, to sum it up: Braum's is a sweet spot with plenty of locations in the OKC area (including locations in Kansas, Arkansas, and Texas). Give them a try!

Braum's Ice Cream and Dairy Store, various locations; find more info here.

P.S. Like the pictures in this post? I took them on my new Intuition phone, part of the Midwest Savvy Gourmets program from Verizon!  Disclosure: I am participating in the Verizon Wireless Midwest Savvy Gourmets program and have been provided with a wireless device and six months of service in exchange for my honest opinions about the product.