Sweet Fancy: Pinkies-Out Desserts at the Four Seasons

Truth: I don't often eat fancy food. It's true--perhaps it comes from a lack of culture (I am from New Jersey, after all), but usually I'd rather have a really good brownie or chocolate chip cookie instead of an ile flottante or a dessert served with a reduction of anything.

But I must say that after a recent visit to the Four Seasons in Seattle for a special event, I was most impressed by the fancy--but delicious--desserts by pastry chef Ryan Witcher. He's worked at some pretty fancy places and his skill is apparent, but he is completely friendly and accessible. His personality shows through in the desserts, which are pinkies-out fancy but with tongue in cheek touches like a Parisian-style macaron flavored like a snickers bar, or truffle "pops" fancied up with strawberry and basil. But enough talk--let's get to the sweetness:

Here are the Strawberry Basil Truffle Pops and homemade Rocher;

In the foreground here, you see the "Snickers" macarons, then Apple Almond Tarts, then 
Strawberry-Rhubarb Bubble Tea with Basil Tapioca (kind of a take on bubble tea);

Strawberry-Fennel Panna Cotta (which, like, levitated! OMG!);

Coconut macaroons and Passion Fruit-Raspberry Tarts;

and finally, Florentines with Eastern Washington Sage Honey. 

Moreover, mos' def the stuff of sweet dreams.

Though these items were made for a special event and might not be on the menu daily, you can sample pastry chef Ryan Witcher's creations at ART Restaurant, 99 Union Street, Seattle; online at artrestaurantseattle.com.

Cake Byte: Sweet New Additions to the Seattle Bakery Scene

Sweetless in Seattle? Not on your life, jerk. Here's just a brief roundup of all of the sugary magic on the horizon:

Cupcake Royale: Seattle's first cupcake shop is opening their fourth retail location in Capitol Hill. Combined with the added deliciousness of Oddfellows' bakery case and the newly opened Molly Moon Ice Cream a block away, Cupcake Royale's entrance on the scene is really establishing Capitol Hill as a sweet mecca. Coming this summer; online at cupcakeroyale.com (you can also keep updated via their blog).

Curio Confections: When a Trophy Cupcakes alum branches out and opens a baking business, you know it's going to be good. No conflict of interest here--there are no cupcakes on the menu at this University District sweetshop, but plenty of pies both sweet and savory, fancy marshmallows, and even goats' milk caramels. Scheduled to open May 23; online at curioconfections.com.

 

Manderin Cookie Co.: A custom-order cookie bakery specializing in decadent cookies and bars. Bacon may have jumped the shark, but just try telling that to devotees of the Bean's Bacon Bar (a heart-attack inducing bar of deliciousness comprised of layers of chocolate, peanut butter, cayenne pepper, caramel, and bacon). They're working on placing the product in retail locations; in the meantime, they can be ordered online at manderincookieco.com.

 

Molly Moon Ice Cream: How did such a cold treat get so hot? Molly Moon is featured in Bon Appetit and all over on the interweb--and now, there's more sweetness to go around. Their second location is now open in Capitol Hill! Online at mollymoonicecream.com.

Old School Frozen Custard: Can you stand it? Yet another place to get a sweet fix on Capitol Hill! This is actually their second location (the first is in Bonney Lake, wherever that may be); they specialize in frozen custard (different than other ice creams you may have tasted--read about it here), and we're so happy that they're coming. Opening this summer; online at oldschoolfrozencustard.com.

Trophy Cupcakes: Martha Stewart's favorite cupcake shop in Seattle has multiplied: their second location will open in the University Village early this summer. Now, all they have to do is open a third location next door to the CakeSpy headquarters and the holy trinityof sweetness will be complete. Scheduled to open either late May or early June; online at trophycupcakes.com.

The Yellow Leaf Cupcake Co.: Seattle's newest cupcake shop, located in Belltown, will feature mostly cupcakes but a small array of morning pastries as well; though they will have coffee, fancy tea will be their beverage focus; they'll also have suggested "pairings" for tea and cupcakes. Wonder which tea would go with their much-anticipated signature Tomato Soup cupcake (AnTea Warhol perhaps)? Scheduled for a soft opening on May 15; online at theyellowleafcupcake.com.

Ready for some sweet gossip? In the Central District, a Japanese sweet shop is coming; also, we hear that there's a new gourmet ice cream truck coming later this summer to a neighborhood near you. More info as we receive it!

Cake Byte: CakeSpy Cupcakes All Month Long at Trophy Cupcakes!

Trophy Cupcake Photos c/o Alana

What could possibly be more magical than a cupcake?

How about cupcakes with CakeSpy artwork printed on them?

These sweet little morsels will be available all month long at Trophy Cupcakes in celebration of the CakeSpy art show! Even if you missed the artist reception last week, the artwork (and cupcakes!) will be on show and for sale all month long.

(Note: CakeSpy art is also on show at Schmancy in Seattle too this month!)

Totally sweet!

Cakewalk Special: A Carrot Cake Caper in Seattle

Easter may be over, but even if you've already devoured the last Cadbury Creme Egg, there’s no need to stomp on daffodils or snatch at flavorless jellybeans in a fit. Instead, hop along to the next sweet fix with our Carrot Cake Tour of Seattle, provided by our newest Cake Gumshoe, Seattle-based Kitty Cake. She bravely sampled, reported on, and (very skillfully!) photographed some of the best spots for Carrot Cake in the city. Here are her findings and thoughts:

CUPCAKE ROYALE Carrot Cupcake – This retro-cool cupcake clearly likes to party--and it’s easy to get the party started when wearing sweet cream cheese frosting, sugary sprinkles, and a hint of cinnamon. 

Ingredient notes: No raisins. Yes walnuts.

Availability / where to buy: Available daily. Multiple locations; online at cupcakeroyale.com. (New location coming soon!)
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DECADENCE CUSTOM CAKES Classic Carrot Cake – Owner/Pastry Chef, Dan Mikosz doesn’t diss the common man. Sure, Dan’s love of quality ingredients and all things pretty has him in high demand by boutique hotels, lavish weddings, and special events; but he does not ignore the call of the wild cake child. Plan ahead at least 48 hours, and a moist-moist, poached-pear party, carrot abundant cake, topped with just-sweet-enough, creamy-creamy frosting and the most charming marzipan carrots you will ever meet, can be yours.

Ingredient notes: No raisins. Yes walnuts. Pear.

Availability / where to buy: Available by advance order only; Decadence Custom Cakes is located in a commercial kitchen at 501 2nd Avenue West in Queen Anne; online at decadencecustomcakes.com.
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HIROKI Carrot Cake with Coconut & Pineapple – We called to verify some of the ingredients in this treat, but the only thing the guy on the other end would reveal was that the raisins are specialty raisins and not available to the average consumer. Gee, thanks. Discover for yourself what’s in this super-secret recipe, which includes not-too-sweet, smooth coconut-covered cream cheese frosting, specialty raisins, fat shreds of carrot, chopped walnuts, and a subtle touch of pineapple – a super moist mystery.

Ingredient notes: Yes raisins. Yes walnuts. Pineapple and coconut.

Availability / where to buy: Available frequently, call ahead to confirm. HIROKI, 2224 N 56th St; online at hiroki.us.
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MACRINA BAKERY Old Fashioned Carrot Cake – Not afraid of confrontation, this venerable cake looks you straight in the eye and demands that you eat your vegetables (well, at least one). Toasted walnuts, tangy citrus cream cheese butter cream, and plenty of fresh carrots make us want to ask for more. 

Ingredient notes: No raisins. Yes walnuts.

Availability / where to buy: Available frequently; call ahead to confirm. Various locations; online at macrinabakery.com.
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METROPOLITAN MARKET 4-inch Orange Almond Carrot Cake – You must be a fan of orange extract to enjoy this little treasure, as the sweet and creamy frosting is fragrant with orange, which is sold at Metropolitan Market but is baked by Montlake Mousse. The toasted almonds help cut the sweetness, making for a cake that we’re not certain we want to share.

Ingredient notes: No raisins. Yes almonds.

Ingredient Specifics: “Carrots, sugar, canola oil, cake flour, eggs, baking soda, salt, ground cinnamon, pure vanilla extract. Frosting: powdered sugar, cream cheese, unsalted butter, orange extract, almond extract, shaved almonds.”

Availability / where to buy: Available daily; call your local Metropolitan Market to confirm. Various locations; online at metropolitan-market.com. For other Montlake Mousse retailers, visit montlakemousse.com.
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THE ESSENTIAL BAKING COMPANY Carrot Cake Cookie Sandwich – The sandwich may look ladylike, but our dear Spy was anything but dainty trying to keep this happily-spiced and well-carroted cookie sandwich intact (thanks to the firmness of the not-too-sweet cream cheese frosting center) as it was gobbled up in the driver’s seat of the car (looked too good to wait).

Ingredient notes: No raisins. No nuts.

Ingredient Specifics: Wheat four, carrots, butter, sugar, brown sugar, eggs, ground cinnamon, vanilla extract, baking soda, cream cheese frosting (cream cheese, powdered sugar, sour cream, vanilla extract).

Availability / where to buy: Available frequently; call ahead to confirm. Various locations; online at essentialbaking.com.

CakeSpy Note: We recently spied another carrot cake cookie sandwich at local coffee shop Cafe Javasti; for information and locations, visit javasti.com.
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TROPHY CUPCAKES Old Fashioned Carrot Walnut Cake with Cream Cheese Frosting – A parade of deliciousness that rivals any Easter candy leftovers. Cinnamon, nutmeg, golden raisins, and slightly tangy cream cheese frosting get this carrot cupcake a standing ovation.

Ingredient Notes: Yes raisins. Yes walnuts.

Availability / where to buy: Available Tues., Thurs., and Sat. at Trophy Cupcakes, 1815 N. 45th Street, Suite 209; online at trophycupcakes.com (new location coming soon too!).

• As for the important question of whether or not buying in bulk can be a beautiful thing, Kat votes YES when it comes to Costco's (4401 4th Ave. South) surprisingly delicious carrot cake, which serves 48 and is satisfyingly moist, filled with apricot mousse and topped generously with rich cream cheese frosting.

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Footloose and frosting-free: Of course, oh so generously, Kitty also wanted to offer up some suggestions for those of you who want the carrot adventure, minus the frosting (ie, those who like to suffer); and so, for your consideration, a few carrot muffins:

FLYING APRON BAKERY Carrot Muffin – Sitting smart in the Fremont Public Library, this carrot muffin knows what’s good for you. Like bunnies, these giant juicy raisins seem to multiply with each bite. Nuts and coconut add a great crunch/chew factor to a very moist muffin. Who knew being this good could feel so… well, good?

Ingredient notes: It’s the Big O! Organic, that is. Yes raisins. Yes walnuts. Coconut.

Ingredient Specifics: “fruit juice sweetened, organic brown rice flour, organic garbanzo bean flour, certified gluten free oats, organic coconut, organic walnuts, organic raisins, filtered water, concentrated pear, peach and pineapple juice, organic canola oil, pure vanilla extract, baking soda and sea salt”

Availability / where to buy: Available daily at Flying Apron Bakery, 3510 Fremont Ave N; online at flyingapron.net.
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LOUISA’S BAKERY AND CAFÉ Morning Glory Muffin - Good morning, Morning Glory! Louisa’s Bakery helps out Caffe Vita on occasion, so look for these delicious muffins when picking up your coffee.

Ingredient Notes: No raisins. Yes walnuts. Currants and pineapple.

Availability / where to buy: Available daily at Louisa's Bakery + Cafe, 2379 Eastlake Ave. E.; 206-325-0081.

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MACRINA BAKERY Morning Glory Muffin - Crazy moist and good for you.

Ingredient notes: Yes raisins. Yes walnuts. Apple, pineapple, coconut.

Availability / where to buy: Available daily. Various locations; online at macrinabakery.com.
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(Final Disclaimer: Secure your carrot cake by calling ahead to ensure that it exists [not in the existential kind of way, as this will leave you hungry, though perhaps philosophically satisfied.] Bakers sometimes enjoy playing with our emotions and don’t necessarily keep set daily  menu selections.)

Of course, this is just a few of the fine establishments in the Emerald City offering our favorite orange-hued treat-- you have a favorite that is not listed above, please submit it and--please--share the details of its goodness.

The Night Kitchen: The Secret Lives of Early Morning Bakers

The idea of a baker's life has always been quietly romantic to me: waking up before dawn, firing up the ovens, and living some sort of secret life that goes on while most of us are still sleeping. As an avid sweet-seeker it's always a strange yet compelling thought to me that by the time I go in to a bakery in the morning, there have already been hours invested in stocking the case from which I am choosing between scones, biscuits and cakes.

So when Dan, the lead baker at the Eastlake Grand Central Bakery, invited me to bake alongside him one Sunday morning, I jumped enthusiastically at the chance.  A few days before our planned baking rendez-vous he sent me a list of what we'd be baking that day, along with a note that he would see me at 4.30 a.m.  Was he joking? No, he was not joking. And so I went to bed early with sweet dreams of the baking adventures ahead.

So, are you curious about the life of a baker? Here's a peek of the experience, with apologies if my times are slightly off in some cases--it was, after all, very early.

3:47 a.m. The alarm goes off. I had set it for 3.47 because it seemed slightly less cruel than 3.45. I turn it off and promptly fall back asleep.

3:49 a.m. The backup alarm I'd set, in case I went back to sleep, goes off. I get up and shower, pin back my hair and put on my apron.

4.15 a.m. I drive over to Grand Central's Eastlake location. It's raining, and there are few other cars on the road. Along the way, I see a couple walking into an apartment building, wearing last night's clothes. It's strange to witness this unique pocket of time where late and early overlap.

4:30 a.m. I arrive right on time, and Dan's already there. He rode his bike, bless his soul. He makes me a latte (double bless his soul!) and shows me around. I ask if it is nerdy that I brought my own apron; he casually pulls out his chef hat. Clearly, I am in good company.

4:50 a.m. We get to work. Now, here's where things get tricky. You see, Grand Central offers a variety of different types of baked goods, which require various attentions and prepping. Some things, like the biscuits and scones, are mixed and made directly before baking; some items have been handmade in advance and come from the freezer to be baked; yet other items, like the cinnamon rolls, will have been left in the "proofer" so that the dough can develop to a perfect, ready-to-bake consistency. Is your brain full yet? Mine was. 

Now, if it were me alone, baking all of these things would take me far longer than one morning. Luckily Baker Dan knows what he is doing, and set to alternately mixing, turning trays in the oven, applying egg washes, letting fruit soak, and a bevy of other tasks. I get to choose the scone flavor of the day. I choose cherry-almond. Boring? Maybe. But boring in a delicious way.

At one point I am allowed to indent and fill with jam my favorite Grand Central baked good, the lovely biscuit which they call a Jammer. I wonder idly when bakers pause to eat breakfast.

I lose track of time for a while. There is a lot going on, but it seems a controlled chaos. We talk comfortably about a variety of subjects while doing the morning bake, ranging from bakeries to East vs. West coast culture (we're both from the East Coast originally) to architecture (Dan is a designer) to music (I boast about Mr. Spy's band)--but it seems like more than anything, the conversation comes back to all facets of baking, from our favorite bakeries and baked goods to methods and thoughts on all manner of sweet stuff. 

5:45 a.m. Every now and again, I hear a timer go off, but I cannot keep track of what's what. Baker Dan admits that sometimes he doesn't know what timer goes to which project either, but that when they go off they serve as reminders that something must be done. 

6:00 a.m. Baked goods are starting to come out of the oven. They smell very, very good. As nothing is burnt, the timer trick must work!

6:30 a.m. More trays are being put in the oven and yet others are coming out, bearing steaming, golden, delicious-looking pastries. I wonder, not as idly this time, what time bakers take a break for breakfast. 

7:00 a.m. Birds are singing and the morning bake seems to be winding down. The trays of baked goods are making their way to the cooling racks, and the cinnamon rolls have been put out front, the first item in an otherwise still-bare pastry case. As the final few items are being put in the oven, we glaze and put finishing touches on the pastries; I especially love applying powdered sugar to the individual bread puddings (made with leftover cinnamon rolls, yum), which Dan says should look "snowy". Delicious snow.

The talk turns to the baked goods we've been working on. Dan is excited about one of Grand Central's newest pastries, the hazelnut danish, which has an orange-infused glaze which tastes vaguely of creamsicle (shown above).

7:30 a.m. By now, some of the other employees have started to arrive, and there is a flurry of activity as the cases are loaded, coffee is made, and the first customers are starting to walk by (I think one even tried the door--eager to join the party I guess). 

8:00 a.m. We take a break (so this is when bakers eat breakfast). Even having seen it all made, I am not as much tempted to try a new baked good as I am to try my old favorite, the Jammer--after all, while I've had them before, I've never had a jammer I made (or helped make) myself. We talk over baked goods for a while, and get Sam to take a picture of us. It is at this point that I realize that had an outside viewer been looking in, they might have thought I was a little baker elf assistant to the real baker--such is our height difference.

8:30 a.m. Baker Dan is back to work, starting to make cookies for the later customers and prep work for tomorrow's bake. I have a full day so am not able to stay on, but thank them all for having indulged me this time baking. Before I leave, they load me up with a box roughly the size of Rhode Island full of baked goods. 

8:35 a.m. I part ways with Grand Central, entering into the sunshine and feeling like I've lived an entire secret life before the rest of the world was even awake. Having done so, do I feel like it might be the life for me? Well, as much as I love baking, I can honestly say no. Is it the hours? I suppose that is a factor, but if I am to be completely candid, I am aware that when you actually work at something professionally, it does change how you look at it--and though I adored the experience of playing the role for a day, I don't think I'd ever want to give up that magical feeling--as consumer--of walking into a bakery and seeing all of the choices, the result of someone's hard work starting long before I was even awake, just waiting for me.

8:36 a.m. I call Mr. Spy, who answers sleepily after about five rings. "Have you eaten breakfast?" I inquire. "No" he says. Have I woken the dear boy up? "Don't!" I say, and eagerly rush home with my box of sweetness.

A most sincere thanks to Dan and the rest of the lovely staff at Grand Central Baking Company for letting me have a peek of what goes on behind the scenes at their bakery! For locations and more, please visit grandcentralbakery.com.

Cakespy Undercover: Macaron Fever at Honoré in Seattle

Seeking Parisian-style macarons in Seattle? We'd been hearing some great things about Honoré in Ballard, so recently our Cake Gumshoe Kim went to see for herself. Here are her thoughts:

I wanted some macaroons--so I went to Honoré and bought 5! I've now tested all the flavors I got. Granted, these are the first macaroons I've ever had so I don't have much to compare them to, but I have to say they were amazing! They were everything I hoped they would be.

I chose lavender, coffee, pistachio and another one which I think was chocolate/coconut/salted caramel. They had about 10 flavors in all and i wished I could have got one of each, but unfortunately I was on a budget! I'm a sucker for all things lavender flavored - I had a feeling those would be my favorite so I bought two. I was right! The lavender flavor was just right, they were topped with little flowers, and had a delicious creamy chocolate filling which I didn't expect. The coffee one had a rich coffee flavor which was very satisfying. The pistachio flavor was very nutty and tasted just like pistachios... except sweet! Lastly, I finished off the mysterious chocolate/coconut/salted caramel this morning. It was so good! I could definitely taste the salted caramel, and there were little bits of coconut inside the cookie.

So to sum it up - they were all good, and all different. I want to go back and try more flavors!

On another note about Honoré's general awesomeness - the girl working the counter was so nice. She listed off all 10 or so macaroon flavors to me, sweetly, without an eye roll in sight! We also got a croissant which was very good, and they had a bunch of other pastries that looked really yummy.

Honoré is open Wed.–Sun.; 1413 NW 70th St.; 206.706.4035.

Looking Good: Sweet Treats from Look Cupcake in Seattle

Last week, something magical happened: upon returning home to the Cakespy Headquarters after running some errands, we found the most gorgeous box of cupcakes on our porch. Magic!

The parcel was from Seattle's newest custom-order cupcake business, Look Cupcake. Based out of a commercial kitchen on Lower Queen Anne, owner Rhienn Davis takes a unique slant on the cupcake trend by looking inwardly--literally--by specializing in gourmet, filled cupcakes.

Our assortment included three flavors: the Feather Boa (coconut cream cake, mojito cheesecake filling, vanilla buttercream, coconut garnish); the La Nina de Chocolate Diablo (spiced mexican chocolate cake with kahlua especial swiss meringue buttercream); and the A Formal Affair (vanilla cake, bittersweet ganache filling and whipped truffle frosting).

These cupcakes were--to put it mildly--crazy delicious. But even more than the fillings, what impressed us was the frosting. Silky, buttery and absolutely luxurious, it seemed different a lot of other cupcake-frostings we've tried. What gives? 

Turns out, they were topped with what is known as Swiss Meringue Buttercream (and in the case of the chocolate frosting, ganache whipped in, which only added to that luxurious texture).

So what is Swiss Meringue Buttercream? Happily, Rhienn (aka the "Cliff Clavin of buttercream") was able to explain:

The difference between meringue buttercreams (there are several - Italian, Swiss, French - every European country thinks they know best, apparently,) and regular "American style" buttercream (what we think of as a more "crunchy" frosting) is as follows:

• American buttercream is just butter (sometimes a little cream cheese) and TONS of powdered sugar mixed together. The result is that intense, super sweet, sometimes a little gritty, frosting. I make a great one with fresh ginger grated into it. Mmmm!
• (Pick your European country) Meringue buttercream is made by dissolving a relatively small amount of granulated sugar into egg whites, whipping it into a meringue and then adding the butter. They're smoother, creamier and less over the top sweet. They also stand up better in heat, which is awesome for those of us that do seven million weddings in the dog days of summer.

So there you go--unexpected free cupcakes, and an unexpected lesson on various different types of frosting: we'd call that a sweet treat, indeed.

For more information, visit lookcupcake.com.

Sweet Factory: Behind the Scenes at Little Rae's Bakery in Seattle

Recently, our Head Spy Jessie was invited to take a tour of Little Rae's Bakery, a wholesale bakery here in Seattle (and, one of the nation's few completely nut-free bakeries). If you live in the Seattle area, you're undoubtedly familiar with their natural, organic baked goods--they're sold at nicer supermarkets and coffee shops all throughout the city, and even made national headlines with their recent First Family Cookies.

Having grown up fascinated with that spot about how crayons are made on Sesame Street, and as an avid watcher of Unwrapped, there was no doubt about a response--the word "YES!" couldn't be uttered quickly enough.

So, what goes on at a factory of sweetness? Here's what she saw:

First off, everything is big. Big, big, big. From an enormous Hobart mixer to a big machine which divides dough into individual portions, the machinery is heavy-duty (see Little Rae's owner James next to one of the machines for a size comparison).

They're also baked in ginormous ovens, which trays are loaded into and rotate in a circular motion to bake evenly.

Of course, the most magical part (to me) was the point at which they were out of the oven--when the aroma of fresh, sweet baked goods was rich in the air, and the employees set to frosting and decorating them. Several employees were delegated to these tasks, and moved at warp speed, icing, frosting and adding sprinkles to the cookies. Really, I could have watched them do this all day.


Finally, once allowed to dry or set, the baked goods are packaged--all of the packaging has fun pictures of the employees-- and put out for deliveries.

Of course, I'd be lying if I didn't mention that one of the best parts of the tour was the box of free goodies I got at the end of it, including my favorite, their iced shortbread cookies:

Moreover, I was impressed by the fact that even though they are baking these treats in larger quantities, the process isn't really all that different than baking at home--just a lot more sterile (no licking the spoon here!) and with a lot bigger machinery. It was especially exciting to see that even at a larger scale, this company isn't adding anything scary to their baked goods--it's all fresh and organic, and it's clearly a labor of love for owner James, who oversees all daily operations. And of course, having seen the process, it made the cookies all that much more delicious to eat afterward.

Want to learn more about Little Rae's Bakery? Visit their website at littleraesbakery.com. Not in Seattle? Don't despair--you can still enjoy their baked goods via mail order.

Pie, Oh My: The Most Amazing National Pie Day Celebration Ever

Did you know that January 23rd was National Pie Day?

Now, some may argue that the day to celebrate pie ought to be March 14th.

Unfortunately, these math nerds missed out on the cool-kid party we attended last Friday: a no-holds barred, absolute pie love-in, the likes of which we'd never seen.

It was held at the Salmon Bay Eagles Hall in Ballard, Seattle; while the sign said FOE, the sandwich board definitely let on that PIE meant FRIEND.


Inside, a veritable pie nirvana awaited, including music ("American Pie", anyone?) by our new favorite band the Fillings; EAT PIE t-shirts (designed by Christine Larsen); ginormous glowing pie sculptures; a projector screening various pie imagery, and of course, a delightful table of raffle prizes (including Cakespy artwork!).

The organizer, Mary, and her team (the À la mode girls) all wore the cutest pie-themed headpieces and dresses. (pictured: Head Spy Jessie with Mary)

But of course, truly, the Pièce de résistance was the pie buffet: a series of tables set together in a line, it must have been over 30-ish feet long, with every type of pie you could ever dream of, both sweet and savory. We ogled over and sampled sweet varieties such as coconut cream, lemon chess, blueberry, marionberry, bourbon pecan, and more; even though we don't usually foray into savories, the Veggie Frito pie does deserve at least a mention. In a stroke of what can only be described as sheer brilliance, a large tub of vanilla ice cream (donated by Molly Moon) was positioned at the end of the line, a sweet gesture for those who preferred their pie à la mode; nearby, a station with milk and coffee offered accompaniments, but of course the cool and over 21 crowd could go to the adjoining bar area.

Of course, even sweeter than the pie was the mission: proceeds from raffle ticket sales went toward The Marsha Rivkin Center for Ovarian Cancer Research. 

Seriously, words cannot really convey the true awesomeness of this Pie Day event.

In honor of the day, here is the offering that Head Spy Jessie made to the Pie Buffet: Cup-pies so dense and delicious, they'll knock your socks off (or rot your teeth out, either/or). Though the white chocolate version is shown, we brought the dark chocolate variety to the party.

White or Dark Chocolate Peanut Butter Cup-pies

Crust (to be blind-baked before filling), recipe adapted from Taste of Home:

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 4 to 5 tablespoons cold water

Preheat oven to 450. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out to desired thickness (maybe slightly thinner than you would for a regular-sized pie) on a floured surface; either cut with a biscuit cutter or round cookie cutter (or just eyeball it and cut with a knife, you can shape it later) to about 2.5 inches across; press into cupcake cups and with fingers, shape to fit (I found this works best with silicone cupcake cups, which are sturdier than paper variations). This amount will make anywhere from 8-12 cup-pies, depending on how thick you like the crust. Bake for 8-10 minutes or until slightly browned on the edges.

Filling (not baked), adapted from Diana's Desserts:

• 8 ounces dark chocolate chocolate, coarsely chopped 

OR

• 8 ounces white chocolate couverture, coarsely chopped
• 1 cup heavy whipping cream 
• 2 heaping tablespoons peanut butter (I used Peanut Butter and Co.'s White Chocolate Wonderful)

Microwave chocolate and whipping cream in medium bowl on HIGH for 2 minutes or until chocolate is almost melted, stirring every minute. Beat with wire whisk until chocolate is completely melted and mixture is well blended. Add the 2 tbsp. of peanut butter; mix well. Spoon into prebaked (already cooled) shells. Refrigerate let cool; refrigerate for a couple of hours before serving.

Note: You may have extra filling, depending on how thick your crusts are. If so, it's...um...delicious by the spoonful.

For more info on all things pie, visit piecouncil.org, or to get in on the argument over holiday's date, visit The Stranger. Though it's not been active for some time, the Mini Pie Revolution has a lot of cute ideas too.

1.7.09: Baked Good of the Day: Chocolate Tart from Le Fournil

Initially, I headed over to Le Fournil hoping for a galette des rois, the traditional French cake served on the Epiphany and for several days after. Alas, not a galette was to be found at this traditional French bakery, but it wasn't a complete wash--I picked up one of their gorgeous-looking chocolate tarts.

The chocolate tart (or, if you're feeling Frenchy, the tarte au chocolat) is comprised of a brebaked sweet pastry shell filled with the most divinely rich chocolate ganache--this stuff is so dense and decadent that it will leave teeth-or-tine marks when broken apart--just like the inside of a decidedly rich truffle. I'd like to say it's suitable for sharing, but I know that personally, I'd rather not, instead opting to eat this in lieu of dinner. How could it be wrong when it feels so right?

The Tarte au chocolat is available at Le Fournil.