Archive for October, 2010

31
Oct
10

Buffy the Vampire Slayer Cupcakes

This recipe comes courtesy of the ladies across the pond at Eat Me. Drink Me. While Cadbury Flakes make a great addition to any dessert, they’re hard to find here (try World Market or Dean & Deluca) or substitute a Kit Kat. Also, for those who don’t want to do the measurement conversions, we recommend whipping up your favorite red velvet cupcake recipe and adding some red food coloring to the icing. Because a Red #40-stained mouth is a genuinely scary thing.

Cupcakes Buffy would approve of.

Advertisements
31
Oct
10

Food Network’s “The Best Thing I Ever Ate: Under Wraps”

I was disappointed at how badly the sweets were outnumbered by the savories on this episode. What, no turnovers? No croissants? No filo-wrapped goodies or strudels? The only sweet that got a nod was the baked pear crepe with chocolate ganache and chestnut sauce from Philly’s Creperie Beau Monde. And let’s hope it wasn’t just the fishnet-stockinged waitstaff that sold Alton Brown on this.

Creperie Beau-Monde / L’Etage
624 South Sixth Street
Philadelphia, PA 19147

(215) 592-0656


30
Oct
10

It’s impossible to leave the Costco bakery empty-handed

That’s why Mr X-sXe came home with this pie for just the two of us (!) Too good a deal to pass up at $5.99. I’ve paid that much just for one slice in a bakeries before.

Even more shocking than the price tag was the fact that we polished it off within 4 days. Ugh. Don’t shop hungry at Costco. It’s dangerous.

27
Oct
10

What can you get for 50 cents these days?

That’s right, this adorable Tiramisu whoopie pie from Potenza was only 50 cents. In a world of $2 French macaroons, they’re a steal. Too bad they can’t decide whether they’re a whoopie pie or 2 cookies glued together with vaguely coffee-flavored filling. I’m usually a fan of anything that comes out of the ovens of the Potenza bakery, but these were forgettable–definitely not good enough to scratch my whoopie pie itch.

27
Oct
10

Pants for stuffing your pie or cakehole

Appropriately named “gluttony pants,” these enable you to gorge without that uncomfortably tight feeling afterwards. They’re also whole lot classier than anything with an elastic waistband. I wish more pants came with three “settings.”

Via Betabrand

24
Oct
10

Mel’s homemade Pop Tarts

At my previous job, a coworker called “Sugar Mama” used to sell snacks she’d pick up from Costco at her desk. (Not for the money, but as a favor to the rest of us–our vending machine options ranged from overpriced Funyuns to expired bear claws.) I never did understand why the Pop Tarts at Sugar Mama’s sold like crazy, but they do, and people seemed to go into withdrawal whenever she was out. Maybe that explains why the Kellogg’s product has been around for nearly 5 decades.

Pop Tarts made by Mel.

For those who want to try their hand at a homemade version, we highly recommend these Pop Tarts a la Mel. You can find a recipe here. She made these with store-bought pie crust and strawberry jam. They were such a hit that Mr. X-sXe insisted we “doggie bag” some to bring home. To my taste buds, these beat the Kellogg’s version by miles, and don’t have that artificial smell to the icing/pastry/filling that makes my stomach turn.

PS: If you’d rather have someone else make your homemade Pop Tarts, head to Ted’s Bulletin in Eastern Market. Pie’s been talking up their brown sugar version like crazy lately.

18
Oct
10

Cupcakes for breakfast: The scientific justification

Pie brought over these goodies from Baked and Wired last weekend, and Mr. X-sXe thought I was crazy for having them for breakfast. But I’d read some studies like this one that show that fat metabolism genes are most active in the morning. So if you’re going to gorge on cupcakes, try to have them right after you wake up!

As for the cupcakes, they’re our new favorites. I’d had Baked & Wired a while back and remember not being particularly impressed, but this time around, I’m a fan. The ratio of icing-to-cake feels right. It doesn’t leave me wanting for more cake to balance the icing, or make my heart race from the sugar shock. These are the largest of the DC cupcakes and, for our money, the most gratifying.