Los Angeles is practically overflowing with dessert spots, but which ones are the crème de la crème? From cookie sandwiches to cupcakes, these five beloved eateries specialize in your favorite sweets! Today’s post features the expertise of Chris Hei of O Hei There!, Lisa of Dessertress, and Mika Takeuchi of Food Fashionista.
Since the launch of the Cronut™ on May 10, 2013, a social media craze, a black market, and support site have all cropped up. Is this half croissant, half doughnut treat the next big thing? Or will Dominique Ansel’s creation go the way of the Magnolia gourmet cupcake and Pinkberry frozen yogurt, spawning numerous imitators until becoming almost ubiquitous?
One thing’s for sure: the imitators are already here. So if you’re not nearby the New York City original (or don’t have the wherewithal to stand in the hours-long line), here are a few other places where you can try the crusty cronut, or at least something similar to it: (more…)
Ice cream socials remind me of the last day of school. On more than one occasion, my elementary school class would celebrate the end of the year with scoops of vanilla and chocolate ice cream topped with a pillow of whipped cream and dotted with rainbow sprinkles. It was always such a special treat. The bad news? Not many people throw ice cream socials now that we’re all grown up. The good news? You can change that with these fun, adult ideas for throwing your very own ice cream social at home. So grab a spoon and get ready for a carefree summer celebration! (more…)
Everyone who knows me knows that I have a penchant for vegan cheesecake and other baked goods, but I’m also quite fond of dairy-free frozen desserts. I spent Memorial Day weekend at Siesta Beach in Sarasota, not just because it was voted the number-one beach in the nation, but because Sub Zero, the innovative ice-cream chain that uses liquid nitrogen to freeze custom-made frozen desserts instantly, has a new location at 219 Avenida Madera, right by the beach. Sub Zero — which was featured on ABC’s Shark Tank — isn’t exclusively vegan, but customers can choose almond, rice, or soy milk (depending on the location) as the base for their ice cream, and the majority of Sub Zero’s 47 standard flavors are vegan. (Just ask the staff for confirmation.) Sub Zero also offers a few vegan “mix-ins,” including fruit, nuts, coconut, and Oreos, and it will also make vegan smoothies, milkshakes, and ice-cream pies. (more…)
July is often associated with Independence Day, but did you know that the whole month of July is a national holiday? That’s right — July is National Ice Cream Month, a holiday that many Americans unknowingly participate in year-round. Americans consume the most ice cream in the world at an average of 20 quarts a year. It’s no wonder why we have a national holiday for this beloved sweet treat.
Macarons have become wildly popular, frequently leading to confusion between the terms macaron and macaroon. Although we’ve seen the terms used interchangeably, the different spellings do, in fact, connote different meanings. Macaroons are flourless cookies made of egg whites, sugar, ground almonds, coconut, and sometimes, chocolate. Parisian macarons are colorful, sandwich-like confections filled with jam, ganache, or butter. The fillings come in a variety of flavors, and they’re encased by cookies made of egg whites, sugar, and ground almonds. While Parisian macarons have gained a global following of sweet-toothed fanatics, coconut macaroons have been largely overlooked. That ends today—we won’t allow these delicious cookies to succumb to a crumb-y defeat. May 31st is National Macaroon Day, and we encourage you to celebrate with us. Read on to learn more! (more…)
March is one of those months that I hate to love. The weather is a tease, giving you beautiful spring days right next to bitterly cold ones (or, sometimes, excruciatingly hot ones). Not much is in season, but you can feel the expectation building in the air. And of course, I can’t help but to love March for Pi(e) Day.
Anyone who took math as a teen will remember (at least vaguely) that pi is a mathematical constant that is the ratio of any Euclidean circle’s circumference to its diameter. Pi is approximately equal to 3.14. Or, at least this is what Wikipedia tells me. For me, math class was more of a place to eat Bojangles and think about the boys I was crushing on. What I do remember about pi (besides that one kid who was always so cool because he could recite however many numbers) is that on March 14th each year, my math teacher would bring in pie. Because, you know, pi/pie. AWESOME. Pi Day is PIE DAY. (more…)
No offense to my other great dessert loves, carrot cake with orange-cream cheese frosting, or peanut butter and chocolate ice cream, but I’ve never been of the mindset that one needs to end the night with a sugary bang. Maybe just a light ka-boom.
For me, cheese supplies enough of that ka-boom. A little sweet, a little salty, and creamy and loving to everyone that it meets, cheese is its own dessert. Plus, it requires less time than carrot cake, souffles, cupcakes, tarts, and even fruit salad (if you count that as a dessert) to put together. Add a drizzle of honey, a slice of fig, or a spoonful of preserves, and the end of the night just got that much sweeter. (more…)
Food has the incredible power of sense memory. One bite of a particular food can send us straight back to childhood. As adults, we’re lucky enough to be able to enjoy more grown-up versions of our favorite childhood treats. Let’s take a trip down memory lane and see how far our favorites have come. (more…)
The future of pastry may lie in a lab rather than a kitchen. Chefs across the world are creating groundbreaking new desserts using ingredients both familiar and wildly unknown. Join me for a quick look at some of the new and innovative ways pastry chefs are using chocolate:
Grant Achatz’s Chicago restaurant Alinea is known for adventurous cooking and unusual flavors. Desserts at Alinea normally use chocolate as one of several building blocks of flavor, rather than as the key ingredient. An example of this is a dessert inspired by winter, featuring menthol cream, cocoa crumbs, chewy coconut, coconut mousse, frozen dark chocolate mousse, crystallized menthol and warm chocolate pudding. (more…)