Tuesday, December 27, 2011
Wednesday, December 21, 2011
photo courtesy of Tina Fineberg for The New York Times
I've written about the over-saturation of cupcakes in New York City a number of times in the past (click here to read the kvetching). I've also written of the roots of this over-saturation stemming directly from Magnolia Bakery. I don't like to write about them too much because it was publicity (aka, Sex and the City)that messed up that bakery in the first place. That said, I feel obligated to report that today's Grub Street blog announces that Magnolia Cupcakes will soon be available for all, no matter where you live. As of January 2, Magnolia is willing to send their butter cream frosted treats to any U.S. address. (I wonder how they stay really fresh. Butter cream by nature does not travel easily). So if you want to know what all the fuss is about, go to the Magnolia Bakery homepage and order up a dozen.
Sunday, December 18, 2011
the website here...
click here to read) and had been dreaming about them an awful lot in the meantime. Last night I found them at Target (apparently Target struck a deal to be their only purveyor) and today I awoke like a kid on Christmas morning ready to dive in. They're good. They're not all I had hoped for, though. They do have this mellow Cinnamon taste that is striking for the first two or three you consume and then you forget about because it is so subtle. Honestly, it tastes a little like Mexican hot cocoa- cinnamon-spiced chocolate that is one of my favorite tastes in the world. But this is Mexican hot cocoa for people who aren't that into cinnamon whereas I think that cinnamon should be used in abundance in pretty much everything (have you ever added it into peanut butter?- such a treat!). So I had been hoping these would honor the cinnamon a little more, let the flavor sing, push the spice flavor to the forefront. I think m&m's brand is onto something great but should pump up the volume a little on the entire endeavor.
Monday, December 12, 2011
Wednesday, December 7, 2011
Princessa Maxi. This Turkish delight boasts very light crispy wafers and a thicker coating of rich chocolate. Wafer bars never blow me away, but this Go Free is better than most- a little more substantial.
Monday, December 5, 2011
Thursday, December 1, 2011
Grub Street New York alerts readers to a wonderful map, created by the American Almond Products Company, of macaron purveyors within New York City's 5 boroughs! (Though you won't find any macaron in Staten Island). The map, as well as the endeavor to taste-test every macaron, is entitled and trademarked as "Macaronathan." Helpful and tantalizing, both! Click here to see for yourself!!
Tuesday, November 22, 2011
Monday, November 7, 2011
photo courtesy of pam "famula" mendelsohn
I always love to see an inspired reinterpretation of a classic candy bar. Astute obsessivesweets reader, Pam Mendelsohn, recently sent in an image of a brilliant baked version of the Milky Way bar created by Cafe Brio in Arcata, California. A beautiful presentation, the Milky Way Tart combines dark chocolate ganache layered over salted caramel. If only I could click my heels together three times and transport myself to Arcata to taste-test this exquisite creation. Readers, please send in any other baked versions of candy bar classics that you find!
image courtesy of thefrugalgirls.com
Sad news in the world of ice cream treats. It was announced today in The New York Daily News that Dippin' Dots has been forced to file for bankruptcy. I used to love these tiny frozen dollops of ice cream. They made me feel like a futuristic astronaut. They were colorful and quite delicious. If there had been a nearby purveyor I might have embarked on a serious addiction. Instead, I indulged whenever I could find them and that made them feel all-the-more like a special, unique treat. Besides the fun presentation, they simply constituted tasty ice cream. They will be sorely missed.
Thursday, November 3, 2011
image courtesy of theimpulsivebuy
I am so excited to read the review of the new Cinnamon m&m's on The Impulsive Buy blog! Cinnamon and chocolate sound like a beautiful combination of flavors, especially for the winter season. Click here to read the review and please leave a comment if you see these for sale in New York! Must try!!
Friday, October 28, 2011
The Sweet Life candy shop on the Lower East Side in NYC last week and was astounded by their vast selection of candies from around the world as well as their own home-made (and reasonably priced!) offerings. Their motto: "anything can be dipped in chocolate." Wise words, indeed. It's incredible how much they can pack in that little store! I'll be reviewing a few more of my purchases in upcoming posts, but wanted to slip in my recommendation for the shop's unique and decadent Pumpkin Pie Fudge Lollipop before the Halloween holiday passes us by. This fudge was the perfect texture. It's firm but instantly dissolves on the tongue. The flavor is unlike any other fudge I've sampled- it really tastes like pumpkin pie, with all of the spices and butter that goes into the ideal holiday treat. And let me assure you, the consistency of fudge works beautifully with the flavor of pumpkin pie. In fact, I'd choose this fudge over the real thing any day. You can consume the fudge in lollipop form or by the slab, but I believe that the lollipop offers the perfect two-bite size. If you find yourself on the Lower East Side, definitely check out this shop. Click here to check out their website.
photo courtesy savingwithshellie blog
Thanks to obsessivesweets reader, Mark, for alerting me to today's article on the Huffington Post, "Halloween Candy Facts: 12 Things You Might Not Have Known." What it boils down to is that Americans purchase and consume an enormous amount of candy this time of year, especially chocolate and candy corn. To examine the astounding numbers, link to the article here.
Wednesday, October 26, 2011
Monday, October 24, 2011
click here to see previous entry). I love their inspired creations. And they keep creating new homages, each equally delightful. Below is a list of the current selections. All museums should follow suit!!
Mondrian Cake- based on 'Composition in Red, Blue, and Yellow' 1930- Velvet cake, chocolate ganache
Thiebaud Layer Cake- based on 'Display Cakes' 1971- Butter cake, citrus curd, strawberry-rose geranium buttercream
Tony Cragg Ice Cream Cone- pumpkin 5-spice ice cream on malted milk chocolate ice cream on brown sugar cone wrapped in a custon come wrapper
Build your own Barnett Newman- based on 'Zim Zum' 1969- Chocolate sables, postcard with backdrop + instructions (chocolate ganache for assembly not included
Frida Kahlo Mexican Wedding Cookies- based on 'Frieda and Diego Rivera' 1931- Walnut/nocino shortbread in hand-printed box
Rosana Castrillo Diaz Panna Cotta- based on 'Untitled' 2009- Maple yogurt panna cotta, New Orleans coffee & creme fraiche panna cotta, St. Elizabeth allspice dram gelee with luster dust
John Zurier Popsicle- based on 'Arabella' 2005- Peppermint ice milk, strawberry
Thursday, October 20, 2011
Score (fangs and merriment): 4
Score (taste): 1 (gruesome, perhaps appropriate for Halloween)
Wednesday, October 19, 2011
Sunday, October 16, 2011
Score (taste): 2
Score (fun-factor): 3