Tag Archives: marzipan

Sea-FAT-tle Eatenings

OH SNAPPPPPP So when Kat and I travel, our meals go like so:

If you don’t have a seasoned sweet-tooth, I can’t exactly recommend a diet that consists primarily of sugary goods. It was almost too much for us, but the pastries were just DEMANDING that we eat them. So, thanks to the magic of Yelp and Cakespy’s ‘Seattle’ tag, we managed to hit up…

Twede’s Cafe–CONSUMED: Cherry Pie, Coffee

Kendra: As a Twin Peak’s fan, I couldn’t pass this up; the diner (and it’s ubiquitous coffee and pie) feature prominently in the series. The original place burned down, and the remodeled interior looked quite different (no more wood paneling, the red booths were now blue) but the central serving area remains. The woman who originally made the pie while the show was shooting (about oh, around twenty years ago) is also gone, but hey, when in Rome…

Kat: Worth it for the beautiful North Bend countryside. A rewarding stop after our hiking. Quite upfront about being a tourist trap.

 

Mon Hei Chinese Bakery–CONSUMED: Egg Custard, Coconut Bun

Kendra: Yelper’s liked it, we tried it–the egg custard was too eggy, but the coconut bun was sweet and satisfying.

Kat: The coconut bun was a meal unto itself, although not really my thing. Egg custard was definitely on the hearty side rather than the sweet side.

Fuji Bakery–CONSUMED: Orange Chocolate Brioche, Twinings Brioche, Pear Tart

Kendra: I initially mourned the passing of Unicorn Crepes (mochi in a crepe? yes!), but at least Fuji Bakery is a worthy replacement. A French-style Japanese bakery with immaculate presentation–everything just looks PERFECT. It tasted good too–everything was great, but the pear tart was flaky, creamy, and delectable.

Kat: Everything was presented impeccably, and the designs were sometimes quite unexpected. I was quite taken with the perfect cylinders of whole wheat bread. They have mainly dough-based offerings, covering savory through sweet. The Twinings Brioche, with quite detectable bergamot flavor, straddled the line between the two. With the cream cheese, although this pastry is lightly-sweet, it almost seems like an appropriate lunch item. Chunks of candied orange peel embedded in the dough of the chocolate brioche elevated it to above-ordinary. And the pear tart was outstanding, definitely A-plus material. I should also mention that the staff behind the counter were quite friendly.

 

 

 

The Confectional–CONSUMED: White Chocolate Lemon Mini-Cheesecake

Kendra: Usually cheesecake is too much for me, but these mini-cakes (almost like cupcakes, in a way) were the perfect size and ratio of cheesecake to topping. This lemon-based flavor was pretty refreshing!

Kat: Really, really good, and the individually-formed and garnished presentation was quite appealing.

 

Piroshky Piroshky!–CONSUMED: Oscar’s Star

Kendra: The line was so  long, and I was so caught up in wanting to get a marzipan piroshky that when I was informed they were out, I stupidly ordered something that WASN’T a piroshky. Whatever fried-dough pastry I got wasn’t bad, it just wasn’t worth finishing (!!!). Kat: Not quite as exciting as it appeared from a distance. Messy.

 

 

Cupcake Royale–CONSUMED! mini vanilla/vanilla, white chocolate blackberry chocolate chip, triple threat (chocolate^3)

Kendra: Pretty solid cupcakes here! The mini vanilla/vanilla turned out to be the dark horse, and I was kicking myself that we didn’t get a normal sized version. The chocolate blackberry and triple threat were still pretty tasty; I can see why this is Seattle’s  #1 cupcakery. NO FILLED CUPCAKES THOUGH ;_;

Kat: Dense, spongy cakes with airy frosting. I agree, the vanilla was the most satisfying.

 

strawberrrrry

Honoré Artisan Bakery–CONSUMED: Strawberry Danish

Kendra: This was quite off the beaten path, and doesn’t even have much signage to help you out–but the danish we split proved why it’s fun to explore.

Kat: The flaky crust of the danish was top notch. A good pick-me-up on the way between the Ballard Farmer’s Market and Larsen’s Bakery.

Larsen’s Danish Bakery–CONSUMED: Smorkage, Mazzarine, “Potato”

Kendra: SMORKAGE. Just say it out loud. SMORKAGE. An amazing name for what amounted to a breakfast sweet roll that was stuffed with almond paste. DELICIOUS. I have to say, this place was by far my favorite sweet-spot on the trip. This is due in part to the fact that ‘Swedish’ is shorthand for ‘stuff/cover everything with almond paste or marzipan. I LOVE MARZIPAN. The ‘potato’ was amazing–it’s basically an eclair that also has apricot jam, which is then wrapped in marzipan, coated in cocoa powder, and decorated to look like a potato. We ate it for breakfast, paired with ‘cupcake-flavored coffee’ from Caffe Lieto. The mazzarine was almond paste, chocolate, raspberry jam, pastry….need I say more?

Kat: So many baked goods. Cases after cases. And nothing has name cards, which makes for extra adventure. Toss-up between whether I miss this or Fuji Bakery more. The raspberry mazzarine thing was everything I want in a pastry, and extra-satisfying after 6 mile walk around Ballard. Definitely an A+. Smorkage is a big, ring-shaped coffee/breakfast-like thing. Tasty, but more snacky than satisfying. The Potato was a behemoth of a dessert. Quite nice, in that ‘will this kill me’ way. A heavy-hitter of the pastry league. Potatoes from Larsen's

The Crumpet Shop–CONSUMED: Crumpet with Maple Butter

Kendra: After three previous attempts to buy a crumpet from here ended in failure, we had a SUCCESS. Was it worth all the trips? Hey, cross an english muffin with a pancake, cover it in maple butter, and try to resist it! YOU CAN’T. It was delicious.

Kat: Quite nice, but not necessarily worth going early for.

Yellow Leaf Cupcakery–CONSUMED: Lavender cupcake, what was the other one…Dulce de Leche?

Kendra: This place reminded me of Lavender Moon back home; creative flavors, light cake base, cream cheese-esque frosting, tiny shop. Pleasant.

Kat: I actually can’t remember these cupcakes at all, but I did appreciate the range of flavors available.

 

In CONCLUSION… Miles walked: Many Calories consumed: countless Seattle: Only partially conquered!

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RICHMOND – For the Love of Chocolate

YESSSSS

For the Love of Chocolate

3136 West Cary Street
Richmond, Virginia 23221

Remember that scene in Willy Wonka and the Chocolate Factory (the good one) that takes place in the candy store? And the shopkeeper has a bajillion candies and it’s magical and wonderful and I think they sing a song? Yeah, For the Love of Chocolate is sorta like that. Well, minus the singing, and the moving ladders, and the British schoolchildren.

CHOCOLATE FROM EVERYWHERE

It’s jam-packed with chocolate from all over the world (hence the flags), local chocolate,  artisanal brands of chocolate (Vosges, Lake Champlain) and more. ‘More’ in this case involving marzipan (!!! Niederegger fans rejoice!), gummies (Haribo!), and general sugary goodies. You can purchase bars, truffles, or go the ‘purchase giant bags of chocolate-covered bridge mix by the pound’ route.

there's another wall of jars, trufax

Seriously, this is the most extensive chocolate shop I have been to.

IT'S LIKE THE CATACOMBS...BUT CHOCOLATEY

It’s not completely perfect–it’s a bit cramped due to the store size, some of the pricing is a bit wonky (the Vosges bars are  normally priced, but the Chuao bars cost twice as much as what I’ve seen at Wal-mart), and they stopped carrying Kinder Eggs. Still, if you’re in Carytown area and you love chocolate (or marzipan or torrone or sugar), you must check this place out.

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The Nicholas Cage Belated Birthday Cake

So.

I have a slight problem–I am fascinated by Nic Cage and his ‘acting’. I find it endlessly entertaining, even while sober.

One of my 2011 Resolutions was to attempt to watch all of his movies. We’ll see if I can pull this off.

It was his birthday on January 7th. On January 8th, my partner-in-crime came over and we baked a cake.

Not just any cake, mind you.

We started off with a layer of flourless chocolate on the bottom, and chocolate sponge cake on the top. Sandwich between them you can see chocolate hazelnut mousse and raspberry preserves.

I can't believe I ate the whole thing! Or most of it, anyway.

We covered it in chocolate ganache, with as much reverence as you can muster when you think about movies like “The Rock” and “Wicker Man”.

nutella fluffernutter

The hazelnut mousse was so good that we decided to go ahead and smother the thing in another layer.

FEEL THE MARZIPAIN

The best way to improve on a good thing is to cover it in marzipan, so that’s what Kat and I did. Then we hastily scrawled Nic Cage’s name on top, added a candle, and honored the man by digging in.

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