Chocolate's Why I'm Fat!

The End of an Era

2014-06-04T23:16:00.000-04:00

Nearly 4 years ago, on June 22, 2010, I started this blog. I love chocolate, to a pretty unhealthy degree. I prided myself on being able to keep up to date with every bakery, frozen yogurt joint and dessert spot throughout the 5 boroughs and beyond. The moment a new place opened, I was there ready to give it a whirl. I was literally at 16 Handles the day it opened, before self-serve froyo was a thing that even existed. People used to come to me, and want to know what their dessert options were in the West Village. What about the Upper West Side. Was there anything worth trying in Times Square. And I always knew. Enough people joked around that I should blog about it, and so I did just that. I started this blog as a way to extend the research I was doing, the places I was finding, and giving others the chance to have that experience.

A lot has changed in these past 4 years. I've developed many health issues, and currently try as hard as I can to follow a paleo diet. For those of you who don't know, in a nutshell it means clean eating. No packaged foods. No soy. No gluten. No lots of other things. Fresh, natural, from the earth is the core foundation. What the cavemen used to eat. I started this diet primarily because over the years I've developed a ton of allergies. I did Weight Watchers back in 2005. And while I lost 33 pounds and was the skinniest I'd ever been (and probably ever will be), I started eating a ton of packaged foods. Anything that was low calorie, fat free, low fat, low carb. The lessened version of a normal food, and I was in. I stopped eating meat. I switched to soy. Ate a lot of processed whole grains. A couple years into this, I developed a soy and gluten sensitivity. What did that mean? If I touch soy, I feel like I'm going to die. If I eat barley, malt, rye, and most forms of wheat, I don't die, but my body hates me and I typically have to go home, sit on the couch and cry. For years I've dealt with this, until a few months ago it was getting worse and worse and someone mentioned paleo. I decided to give it a go, and have never felt better in my life. I've always paid attention to food labels, but now I was reading them in a whole new light. The fewer ingredients, the better. If you don't know what the word on the label means, it's probably something you shouldn't be eating. I subscribe to pretty much every health and wellness newsletter and blog that exists, and every day Caryn and I send each other at least 5 new articles about ingredients we didn't know were bad for us, vitamins we should be taking, and trends we should be following. This combined with my last job at SHAPE and current job at MapMyFitness make me feel like I've become much more knowledgeable about health and nutrition than about the latest bakery on Bleecker Street.

Tonight Caryn and I went to see the documentary "Fed Up", about the dangers of sugar and childhood obesity, and it was mind-blowing. I walked out of the Angelika theater feeling like I've spent the last 31 years in a cloud. Even with all of the information I've been reading, I still didn't know how bad for you half the foods I still eat are. We grew up in a generation of packaged foods. We were at the cusp of it. I spent my Saturday mornings as a child sitting in front of the television watching the Care Bears and the Snorks, sprinkled between commercials for Fruity Pebbles and Double Stuff Oreos. Sugar is pretty much the devil, and watching this film tonight (thank you Katie Couric and Laurie David) was terrifying but also educational to a new level. I've been thinking about becoming a source for my friends in the nutrition space, and have officially decided tonight to put my Chocolate's Why I'm Fat blog to bed, and switch to a new, healthier topic. I want to share with people the things I've been learning every day, instead of sending an article to Caryn or explaining to a friend why I no longer put any sweetener in my coffee.

So this will be my last entry in this blog. Thanks to everyone who's been a reader over the years, and to those of you who've accompanied me on my journeys and served as a 'guest blogger of the day'. Now instead you can learn how to eat right, and be healthy, and screw sugar.

To be continued elsewhere shortly....

Highland Bakery - Atlanta Edition

2014-05-18T21:13:00.000-04:00

Every time I travel out of NY, I try to hit up a local bakery that the locals love. Atlanta is most famous for being the birthplace of Coca Cola and the Braves. Now I have to preface this by saying that having never been to Atlanta before, and not renting a car while I was there, my options for a blog review were limited to spots within walking distance of my meetings and hotel.

I came across Highland Bakery, known for their all-day southern brunch (complete with jalapeño cheddar grits!), freshly baked biscuits, and baked goods. I stopped in to pick up treats for my meeting, and of course a cake pop for myself!

The website highlights the fact that they use chemical-free grains. Having just completed a 30-day Paleo challenge, I definitely was happy to know that this dessert would be on the safer side.

There were an assortment of muffins, cupcakes, tarts and pies to choose from, but I opted for the cake pops. They had red velvet, rocky road and vanilla. I got the rocky road and gave the others to my clients, who confirmed that Highland was a good choice and enjoyed their pops!

My cake pop was dense and about double the size of the cake pops I'm used to (i.e. the ones sold at Starbucks). It was coated in a thick chocolate with a marshmallow on top. At $2.50 per pop, this was a nice affordable mid-day treat.

There are 5 locations of Highland Bakery throughout Atlanta, in Midtown, the Old Fourth Ward, Buckhead, GA Tech Campus and Emory University. They all closer at different times but most around 5pm so get there earlier in the day. I went to the Midtown location at 1180 Peachtree Street, which seemed to be smack in the middle of the city (or at least the places I was going!)

http://highlandbakery.com

Zipadee Do Mah-Ze-Dar - My oh My What a Brownie!

2014-03-30T20:57:00.002-04:00

Mah-Ze-Dar can typically be found selling coffee and pastries outside of the High Line Hotel at Intelligentsia on 10th Avenue and W20th street. On the day that I ventured over pre-Chelsea Market and West Village brunch, the outdoor area was closed due to rain and cold weather, so inside the hotel I ventured to the coffee bar. Mah-Ze-Dar makes all sorts of wonderful looking desserts, including coconut bread, chocolate chip cookies, magic dessert bars, croissants, and, what brought me all the way over to 10th Avenue on a rainy day, brownies.

Now when I first walked in and saw the brownie I realized it looked familiar; the 'wichcraft in the office building on 26th & 11th definitely sells the Mah-Ze-Dahr brownies. I thought I had remembered seeing the name when I was in there, but when I saw these brownies up close they were definitely one and the same, despite the girl behind the counter swearing this was the only place they were sold. Lies!

And here's your dose of chocolate knowledge. In Urdu, the word mazedar describes the taste essence of food, its flavor and magic that make it delicious. This one word captures the life of a taste experience, unique to each person but cohesive in its stories. It represents something that one cannot describe but wants to experience over & over again. Conceived, built and run by lovers and purveyors of food, Mah-Ze-Dahr Bakery transports the curious on a delectable journey of mystery and desire that will elevate the baked good to a piece of comforting decadence that can be experienced every day. Like the meaning of Mah-Ze-Dahr, the bakery is a culmination of years of traveling the world and experiencing people through their food, decades of culinary and restaurant experience, and the staunch belief that what you eat changes who you are.

Now I will say, this was one of my top brownies. It was cakey and had giant dark chocolate chunks throughout. There was a sprinkling of powdered sugar on top, and the edge on the pan side was crisp and delicious. At $3.50 a piece, between the fantastic taste and large size, this was simply perfect. Guest blogger of the day Adam and I split it, and we were beyond satisfied. I would love to go back to try some of their other treats. I also loved their mission statement relating brownies to travel and experiences, because food is definitely a big part of the travel experience, and to be able to capture a smell, a taste; something that can bring you back to a place....such a great concept. So if this brownie is what the Middle East is like, count me on the next flight to Agrabah.

Intelligentsia is located outside (or inside in bad weather!) at the High Line Hotel, 180 10th Ave at W 20th street. Next time you're taking a walk on the High Line, or to Chelsea Market (or at the Wichcraft on 26th & 11th!, fellow Under Armour employees!), or to Artichoke - stop in. Trust me, it's worth it. Look at Adam's face, he was beyond himself with excitement. Guest blogger of the day Adam says: "It tasted like a cake! And was sweet but not overpoweringly so."
If you can't make it, you can order them here:
http://mahzedahrbakery.com/shop/

Macaron Parlour - my new East Village dessert go-to

2014-02-16T21:13:00.000-05:00

First let me apologize to my readers; I've taken an unnecessary hiatus. I am going to aim to get back to my once a month review, and I'll probably do two in February to make up for lost time!

Macaron Parlour was written up recently for taking the traditional macaron and incorporating unique flavors into our beloved treats. There are of course the standard macaron flavors, as well as assorted other baked goods, but after a 3-month long hiatus this was my first stop.

Immediately upon entering the shop we were greeted by brightly multi-colored macarons in every flavor you can imagine. Some of the more interesting ones include carrot cake, red velvet, earl grey, candied bacon with maple cream cheese, honey and cognac and Cheetos. Cheetos?! Sold! Other traditional flavors included dark chocolate, dulce de leche, strawberry and hazelnut. The women working behind the counter was extremely helpful, and helped us select the best choices to try a little of each of their best items.

A sampling of everything we tried

Let's start with the Goodbit, a bar that was recently featured on Serious Eats (Serious Eats article that got me here). The Goodbit has a base layer of a moist brownie, a layer of caramel, and a thick solid

piece of peanut butter mixed with white chocolate. Now I'm not a huge peanut butter fan so I kind of cheated on this one and ate mostly the brownie and caramel part, so luckily my guest blogger of the day Todd was there, who is obsessed with peanut butter and was able to provide a subjective opinion. Todd said, "My range of interest in peanut butter is somewhere between unlimited and....wait. Can't finish comment. Too good." So there you have it folks. Todd Cohen, peanut butter connoisseur gives approval of the Goodbit bar.

I was able to weigh in on the Cheetos macaron. Now when it comes to traditional macarons, I'm a Lauderee girl through and through. But I thoroughly enjoyed Macaron Parlour's macarons for being able to create unique and tasty spins on traditional treats. The Cheetos macaron had Cheetos infused into white chocolate ganache, with a sprinkling of Cheetos powder on top. It even had that neon orange flavor down pat. It was a perfect blend of salt from the Frito-Lay snack we all grew up on, with the sweet from the ganache, and we were major fans. We also tried the Elvis cupcake, which consisted of peanut butter and caramelized bananas. Again due to my lack of love for peanut butter I was more impartial, but Todd ate it with no complaints so we're going to go with it was enjoyable as well.

We also tried the S'more doughnut, which is apparently what put them on the map, selling this amongst other items down at the Hester Street weekend market. There was an abundance of soft, mushy marshmallow that oozed out immediately upon cutting into it. Somewhere in the middle was dark chocolate ganache, surrounded by a yeast doughnut and sprinkled with graham cracker crumbs on top. I learned this is only available on weekends, so I sure am glad we stumbled in there after Sunday brunch. We also tried the hazelnut cookie, which I evidently forgot to photograph, Compared to everything else it wasn't as exciting, but it was a solid cookie.

Sadly I forgot to jot down prices, but upon research I learned the doughnut was $3. So knowing my total was around $13, I'm going to assume the macarons were $2 each, the Goodbit was $3 and the cookie was $2. Mas o menos.

Posing next to the macaron display

Macaron Parlour is open Sunday & Monday 11AM-8PM, Tuesday & Wednesday 11AM-10PM, Thursday 11AM-11PM, and Friday & Saturday 11AM-Midnight.

They are located at 111 St. Mark's Place between 1st Avenue and Avenue A.

(212) 387-9169

Macaron Parlour

A second location just opened up on the Upper West side, at 560 Columbus Avenue & W87th street.

Upon reviewing their website I discovered they also have macaron-making classes! What a fun idea!

Treat House - Rice Krispie treats enjoyed by all

2013-11-18T15:59:00.000-05:00

Who doesn't love Rice Krispie treats? As a child of the 80s and someone whose parents were of the first to obtain a 'Price Club' membership before Kirkland was a household name, we had those shiny blue Snap, Crackle and Pop wrappers by the dozen - chocolate drizzle, rainbow, chocolate chunk - I have a special place in my heart for RK treats.

Until they started making me sick. To be fair, a lot of things were making me sick before I was aware of my gluten/soy/life allergy. But who would think that Rice Krispie treats WEREN'T gluten-free?! After all, rice is the preferred carb of choice by celiacs everywhere. Well, sorry Kellogg's, but you're not getting any love from me on this one. When I learned that malt flavoring was one of the ingredients in Rice Krispies cereal, and soybean oil was thrown in as a binding ingredient - they were wiped from my list of snacks that I can eat guilt and pain-free.

So you can imagine my excitement when I first heard about Treat House opening up on the Upper West Side. Treat House makes Rice Krispie treats in dozens of flavor combinations; and nearly all are gluten-free, dairy-free, nut-free and Kosher. So basically, unless you're allergic to rice or marshmallows, you're good to go!

Each mini square is flavored, colored and topped with a different theme: birthday cake, chocolate mint, M&Ms, cookies and creme, pink bubble gym, chocolate peanut butter - they were all beautifully decorated and I couldn't decide which to try. I tried to elicit a recommendation from the woman behind the counter, but she wasn't super helpful. She seemed annoyed that I asked for a recco, and unfortunately even though I mentioned I was writing for the blog, she didn't seem to care to help me find the best RK treat. Her attitude aside, I opted for the M&M and the chocolate mint. At $2.25 apiece, two was just the right amount - the squares were on the small side, and the cost was definitely more than I was expecting. But once you label something gluten-free, you know how it goes.

They came boxed in mini containers that perfectly fit each square. The M&M was a bit bland; it didn't stand out with a thin layer of marshmallow and a sprinkling of mini M&Ms. The chocolate mint was much better though; there were little pieces of mint chocolate chips throughout the rice krispies. With a layer of chocolate on top and a wedge of York peppermint patty completing the treat, this was absolutely excellent. I wish they were a bit larger, since it was gone in 3 bites, but I suppose that means I'd just have to get more next time.

Treat House is located on 452 Amsterdam Avenue between West 81st and 82nd street. They're open Monday-Wednesday 7:30am-9pm
Thursday-Friday 7:30am-10pm
Saturday 9am-10pm
Sunday 9am-9pm

http://www.treathouse.com/

A General Store in Queens with not so general baked goods

2013-11-13T17:45:00.002-05:00

Long Island City - the new area in Queens that Bloomberg has focused on as of late, looks nothing like it did the last time I was there a few years ago. Full of luxury high-rise buildings, waterfront dining and parks, and artisinal gourmet coffee beaneries, LIC looks like Williamsburg did just as it was becoming gentrified. As always, I wanted to go there not to see the new glass of the Citibank building, but because I read about a cafe with an awesome brownie. Once I heard they were also featured on Diners, Drive-ins and Dives I knew I had to hurry over there quick!

Biking over the Pulaski bridge from Brooklyn to Queens, I was let out just a few blocks away from Sage. We pulled up in front of a cozy little restaurant, and in we went to seek out this double chocolate brownie. There was a glass jar full of dessert to choose from, including assorted flavors cupcakes, cupcakes that resemble Drakes Ring Dings, and Valhrona chocolate brownies.

We of course opted for the brownie, because when do we not go for the brownie. There were chocolate chips spread throughout, and crisp edges all around.
Each bite was soft and filled with an outburst of chocolate. It was definitely on the sweeter side; a couple bites and you can put it away and save for your next sugar craving.
It was up there on our list of great brownies, and judging from the crowd inside, it looks like their food is pretty good too.
So the next time you're in Long Island City and craving some Valhrona chocolate, give Sage General Store a go.

Sage General Store can be found at 24-20 Jackson Avenue
Sage's website
718-361-0707

Check their site for updates before heading there because their hours are pretty all over the place - as of 9/20/13, the hours are:
Sunday 3-8
Monday 3-7
Tuesday - Saturday 4-12

Ladurée - an international macaron delight - special Hong Kong edition!

2013-09-17T09:15:00.000-04:00

Ladurée, a french bakery originally from Paris had opened up a location on the Upper East Side back in the summer of 2011, and it's been on my list ever since. I've either been lazy or just not on the UES all that often, and when I am up there I either forget or it's 2am and the shop's been closed for hours. But here I am, wandering around one of the most amazing cities I've ever visited, Hong Kong, thinking how I could really go for a nice sweet treat since Asia is mostly lacking in chocolate and bakeries and I hadn't had anything chocolately other than a Twix bar in weeks!

All of a sudden, as I'm strolling through one of the many shopping centers near the water, up rises before me a pyramid of pastel-colored macarons. It looked vaguely familiar; I'd seen this windowfront before.... and sure enough, as I get closer, I saw the name etched in gold on the window - Ladurée. Famous for being one of the most renowned bakeries in Paris, with a double-decker flagship shop and 4 locations throughout Paris, I was thrilled to see they were now expanding not only to New York, but to Hong Kong as well (but only because I was there and in dire need of sweets). From reading their Wikipedia page, since the main site is in French, I learned this was Blair Waldorf of Gossip Girls' sweet of choice. All the more reason to give it a try.

There were a rainbow-full of colors worth of flavors to try, but at 23 Hong Kong dollars apiece (around $3 USD), and being on a bit of a budget since leaving my job, I could only justify buying one $3 cookie; a price equivalent to half of my hostels in Thailand and Laos. (Sidenote - the condition of the cookie was way better than the hostels.) I had read a review from an expat living in Hong Kong describing the salted caramel macaron as one of her top 5 sweets in the city, so I went with that one. Now I should probably take a step back and explain what exactly a macaron is.

A macarOn, not to be confused with a macarOOn, is a meringue-based confection made up of two almond meringue discs filled with a layer of buttercream, ganache or jam. Ladurée is credited with creating these sweets interestingly enough, so what better for me to write my review on. A macaroon, on the other hand, is originally a small cake made up of mostly almonds, although throughout time the macaroon has transformed to include more of a cake-like substance, made with egg whites, and affiliated with coconut and often covered with chocolate.

Ladurée also sells chocolates, chocolate cream, pastries and merchandise including scarves, mugs and key rings. You can create your own assortment of macarons and have them gift wrapped in a fancy pastel box. Sadly, my povery-stricken self went up to the counter to request my sole macaron, which I ate immediately upon leaving the shop and running out with humiliation at not being able to afford all of the pretty colored-cookies. Since there's no specific chocolate involved I wasn't sure how much of a fan I'd be. I've tried macarons in the past and thought they were just OK. However, Laduree products no ordinary macaron. This was a sugary sensation! The cookie crumbled in my mouth; the sweetness of the salted caramel filling blended perfectly with the soft meringue of the cookie casing. I couldn't believe how good a macaron could be! And then I wished I could try more. And more. Luckily, when I got back to New York I made a trip up to the UES with my co-blogger Cjap and we got to try a few more flavors. The iced mint, one of the seasonal flavors, tasted exactly like mint chocolate chip ice cream!

Some of the flavors can be seen here
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But in case you can't see, since I can't really make out the writing in this photo either, I will list some of the classics for you:

Vanilla
Orange Blossom
Rose Petal
Pistachio
Chocolate
Raspberry
Lemon
Licorice

And some of the seasonal flavors in NY right now are iced mint, gingerbread, Venezuelan chocolate, and coconut. There's a separate section listed as the Incroyables, including a chocolate coconut macaron, which I tried and was also delicious, however I am clueless as to what the word Incroyable means. If anyone goes to Paris anytime soon, please investigate and get back to me.

They are expanding to more locations internationally; currently besides Paris, NY and Hong Kong you can find Ladurée in Singapore, Dubai, South Korea, Morocco, Sydney, Japan, Brazil and many locations throughout Europe including Switzerland, Germany, England and Italy.

The New York location can be found at 864 Madison Avenue.
Open Monday - Saturday 9AM - 7PM; Sundays 10AM-6PM.
(646) 558-3157
Laudree main site

Milk and Cookies and Bacon?

2013-07-24T12:39:00.002-04:00

Milk and Cookies, a bakery in the West Village, has been on my hitlist for the longest time. To be honest, I'm not too familiar with all of the street names in the W. Village and Commerce Street, to me, could have been in the village, Soho, the financial district, or 100 other places around New York that are one block long. On a recent walking tour of the area, we were walking down a street past the narrowest house in New York (only 9 1/2 feet wide!), and passed right by Milk and Cookies bakery!

Being that I'm gluten-free 50% of the time, and was with a friend who's gluten-free all of the time, he didn't understand my overwhelming excitement over a random bakery full of poisonous wheat-filled goodies. I, however, knew that since this WAS the West Village, there was a high likelihood there would be a G-F treat for Dan, and one for me to have along with my gluten-filled cookie.

When we walked in, I was immediately overwhelmed with the options in front of me. There were dozens of different types of cookies. From standard chocolate chip and oatmeal raisin to chocolate mint, peanut butter and cream filled. Their specialty, and why I had read about them in the first place, was their Bacon Smack cookie - maple syrup, candied cherry wood smoked bacon, dried cranberries, 72% dark chocolate chunks, toffee and graham cracker pieces. Since chocolate covered bacon, or chocolate bars with bacon bits sprinkled throughout is a trend that doesn't seem to be going away anytime soon, these are one of their best-selling cookies.

There were also tons of amazing assorted treats - ice cream
sandwiches filled with il laboratio del gelato, brownies, magic bars, rice krispie treats, shortbread - on and on. They also had special little cookie dog bones, and since Foxy was out with us for the day, she got her own treat. Poor thing couldn't wait to get into the bag! Sadly once I gave them to her she was less enthused; we left half of the treats on the floor under the bench in front of the shop. Foxy usually loves peanut butter biscuits, but she might have just been overwhelmed because she devoured the rest of them once we got home.

But now on to the cookies for people (Foxy is important, but our readership amongst canines on this blog is still fairly low).
Dan and I each had the gluten free cookies, since as I mentioned he is gluten free and I am sometimes. We had the chocolate chip and double chocolate GF cookies. The chocolate chip cookie was so good that Dan ate it in 2 bites and I didn't actually try that one! The double chocolate was perfect - you would never know it was gluten free. It was soft, a consistency hard to find in GF baked goods. There was a perfect allocation of chocolate, and the size was perfect for an afternoon treat. We judge cookies by the size because while some of New York's finest - Le Vain, Jacques Torres, Paradis, City Bakery - are fantastic, they're tremendous and if you eat the entire thing you are forced to spend the rest of the night in back to back Soul Cycle classes. This was a normal cookie size, so you can have one guilt-free. The ingredients used are of the finer quality - Valrhona chocolate, E Guittard chocolate chips, etc. I brought home the bacon smack cookie to try, even though I'm not a huge bacon fan (I don't like to eat pork since Charlotte's Web was my favorite book growing up!) that was their specialty cookie and everyone had raved about it.

To be honest, this was not my favorite cookie. It might be chalked up to my not being a bacon enthusiast, but the hickory scent overwhelmed me before I even took a bite. There were large chunks of soft bacon, large chocolate chips, and cranberries - there was just too much going on in my mouth simultaneously. I pulled out the chocolate chips and gave Foxy the remainder, and this one she went crazy for - much more than her special dog treats. If you're a bacon lover it's definitely worth a try, but otherwise I would stick to Milk and Cookies' many other varieties.

The last thing I'll note is the shop was pretty small, so unless you're stopping in with one person, you probably will take the cookies to go. There was a bench in front of the store that we ate on, but I think these are better to be enjoyed at home. They also deliver, and there are special gift baskets you can order. And they show up in this neat little truck!

19 Commerce Street
Sunday-Thursday 11AM-10PM, Friday and Saturday through 11PM
212-243-1640
http://www.milkandcookiesbakery.com/site/

There's No Nonsense about the Runcible Spoon after a 30 mile bike ride

2013-06-23T11:32:00.004-04:00

When we ventured off to Nyack, in typical Cjap fashion we were expecting a giant sign outside of the Runcible Spoon, a biker-friendly bakery in Nyack at the end of the route. I'm not sure how we both didn't realized that Route 9W continues all the way up through Bear Mountain to Albany, since we both attended SUNY's upstate. So on this hot June die, the first day of summer, we rode from Manhattan to Nyack, and right through it! After going up the largest hills we've ever climbed, we realized the error in our ways, and hightailed it back into town straight to the Runcible Spoon.

Now, what is a Runcible Spoon, you might ask? On their website, they define a Runcible Spoon as a spoon-shaped fork (but not exactly a spork, since a spork has fewer ridges), with one sharp wavy tine that can be used as a knife. Wikipedia describes "runcible" as a nonsense word invented by Edward Lear, used in the poem "The Owl and the Pussycat."

If you can't see the actual spoon in this image, here's a clearer version:

While this name is certainly odd and nonsensical, we heard great things about the place so in we went.

There was a bike rack full of bikes outside, so we knew we'd arrived at the right place. I was a little bit thrown when I walked in - there were giant butterflies or bugs of some sort on the ceiling with the bakery's name on them. I thought the place might be a little strange, but once I laid my eyes on the crazy selection of cookies and baked goods, I changed my mind.

The Runcible Spoon opened up 20 years ago in Rockland County. They're open 365 days a year - they don't like to close for even a day because they have their regulars who don't like to skip one day of their daily dose of The Spoon. During the week the cafe is filled with women and children on playgroups, and on weekends overflowing with bikers like us up for an excursion from the city.

The shop had assorted cookies in adorable sugar-coated types like flowers, lobsters, hearts and stars. There was every flavor of muffin and cookie you can imagine. For the biker crowd you could find an equally large selection of sandwiches and salads, to refuel mid-ride. There were a few gluten-free options as well; glad to see the RS is prepping carbs for the celiac riders out there!

We opted for a 1/2 hummus wrap with veggies in a red pepper wrap, followed by a chocolate cloud cookie and gluten-free brownie. This was one place that it was actually hard to choose because every option looked better than the next!
The sandwich was perfect after a long ride - it had the protein and carbs needed, but was the perfect size and light enough to not get full before hopping on our bikes to go back to the city.
The desserts were excellent. The cookie was large, thick and chewy. There were nuts and chocolate chunks sprinkled throughout the cookie. It was more than large enough for us to share. The brownie was very dense and fudgy, and so chocolatey that we were only able to take a few bites before starting to have chocolate overload.

Just 4 miles past Piermont, we would love to come back here and try out other menu items on future trips to Nyack/up 9W. Now all this town needs is a Lulu...

The Runcible Spoon

37 N Broadway

Nyack, NJ 10960

845-358-9398

Open Mon-Sun, 6:30am - 6pm

New Cupcake Shop on the Block

2013-06-06T23:53:00.002-04:00

They say a new cupcake shop opens up every 7 minutes in New York. Okay, that statistic may or might be true, but I'm fairly positive it's pretty damn close. On a recent night out in the West Village, after a pitcher (or 3) of sangria, we were en route to the bars. We said NO to dessert at dinner. We were on a mission - Saturday night out! We had no time for dessert. Alcohol was on the mind!
Until we walked down 7th Avenue South and stumbled (literally) across the House of Cupcakes. We never heard of it before, but it looks glorious from the outside (and, let's face it, who doesn't like a drunk cupcake) so in we went.

When we walked in, we were overwhelmed by the enormous selection of cupcakes - each and every one sounded absolutely amazing. We spent at least 15 minutes debating which flavors to try, since we were going to have to carry them into a bar and clearly couldn't try one of each of the 30 flavors!

Summarized list of the best flavors here:
Chocolate cheesecake brownie
Espresso brownie
Hazelnut crepe
Espresso brownie
Dulce de leche
S'mores
Snowball, chocolate OR vanilla
Salted Caramel
Candy Cup
Chocolate chip cookie dough
+ gluten-free & sugar free options

Full list here: House of Cupcakes menu

The House of Cupcakes is originally from Princeton, NJ, and were winners of Cupcake Wars on the Food Network. I really need to start watching this show!
You can order cupcakes online and customize them for events - anything from birthdays to weddings to client gifts.

We tried the chocolate chip cookie dough and the vanilla snowball. The cookie dough was probably my favorite cupcake ever. I mean, raw cookie dough in the middle and a vanilla cream frosting with specks of cookie throughout - how can you go wrong! I was less enthused with the vanilla snowball, but more because I was hoping it would taste just like the Hostess snowballs from my youth. We want to come back here once a week until we've tried every cupcake they make.

They also have a wide selection of gigantic freshly baked cookies that looked equally amazing. While the West Village is cluttered with an exorbitant amount of bakeries, this is one you shouldn't miss!

101 7th Avenue South

Open Sunday-Friday 10am-11pm
Friday-Saturday open until midnight

To conclude, a lovely picture of Miss Joselyn digging into the cupcake in her car - we just couldn't wait until we got home :)

Butter & Salt en Français sur Essex

2013-05-28T13:46:00.003-04:00

English translation - Beurre and Sel in French on Essex.

Essex Street market is a small market on the Lower East side that most New Yorkers have never been to. It's only open until 7pm, and until recently was closed on Sundays. All of the business are local, family-owned shops, from the local butcher to an award-winning solo chocolatier. We've visited Essex Street Market once before, but on a recent half day we were able to go when the crowds were minimal, which gave us a chance to really spend some time with the vendors.

Beurre and Sel was on my list of cookie places to try when they took a spot in Essex Street Market, although when we got to the stand there wasn't much to see. A display of only 5 varieties of cookies, with all of the other flavors in bite-size versions on the wall. Usually the owners/employees of small shops like to tell you about their cookies, but this employee didn't care to share, so we had to do our own research when I got home.

Dorie Greenspan is the creator of Beurre and Sel. She is a renowned baker who has made multiple baking cookbooks, and won the James Beard Award (the Oscar for foodies). Her cookies are all made using a circular mold and each is the exact same size as the next. The flavors range from World Peace (Valrhona chocolate based), Rosemary Parmesan, Cocoa cayenne, Espresso chip, Classic Jammers (strudel, vanilla and French jam), French Lavender and; white chocolate, sesame sea salt, and cranberry, and honey.

We tried the World Peace and the cocoa cayenne. As an often-perfectionist, the circular precision was quite intriguing. Each bite guaranteed to be identical to the next. The flavors weren't overwhelming; it was a classic, good cookie. I would have like to try the Rosemary Parmesan for something unique and different, but that only came in a package and to be honest, spending $14 on a package of cookies that I wasn't sure I would like didn't seem like the smartest idea. Sampling the more unique varieties would have helped to seal the deal Dorie!

Next time you're in the area, check out Beurre and Sel along with some of the other local shops at Essex Street - Roni Sue, Porto Rico coffee and more!

Essex Street Market
120 Essex Street
Monday - Saturday 8am-7pm
Sunday 10am-6pm

Our Founding Chocolate Fathers - Washington, Jefferson and Uncle Chip

2013-04-26T12:39:00.000-04:00

On my recent trip to Washington, DC, I had a lot of fun things on the agenda. There was the Cherry Blossom festival that I've been dying to go to for years. The original Kermit the Frog at the Smithsonian - a Muppets lover's dream. And a run across the National Mall to get a glimpse of the statues of our country's most revered presidents. But of course, up there on the list, was the chance to try (and review) the best chocolate in DC. I left it up to my gracious hosts, who had eaten their way through Colombia with me and whose taste I surely trusted.
We rode bikes to Georgetown, home of the famous Georgetown cupcakes. I have already tried Georgetown and reviewed them at their Soho location, but I was planning to review the original location that started it all. Interestingly, the line at Georgetown Cupcakes was wrapped around the corner and halfway up the block! Their cupcakes are good, but I refuse to wait in line for anything other than Levain or a ride at Disney World. We ventured over to another famous cupcake shop in DC, and the line of get in there was 20 people deep. Again, I turned away, sad that DC was clearly deprived of good chocolate shops that forced people to wait on insanely long lines.

I had just about given up, when Elisa brought me to Eastern Market. As we browsed the stands of homemade cherry blossom art and vintage jewelry, I stumbled across a sign advertising the best cookies in DC!

Now on occasion I'm wary of signs that claim to be the best, because so many questions arise. Who declared this? Was it Yelp? 100 loyal cookie lovers? Your mother? It's a slippery slope to tread on, but in this case, since all of Washington DC was determined to not let me have chocolate of any sort, I had to give it a go.

My options were the regular chocolate chip, double chocolate, or oatmeal raisin. I usually go straight for the double chocolate, but since it was early and we hadn't had brunch yet, I felt the traditional chocolate chip cookie was the way to go. The man at the booth was super friendly when I told him I was doing a review for my blog. In NY when I tell people, they either roll their eyes or ignore me. So even if the cookies weren't good, I would have at least given them a positive mark for congeniality.

The cookies were pretty good. I wouldn't say they're the best I've ever had, but they were the best I personally had in DC.
The outside was crisp and crunchy, and the inside was soft and chewy - just the right mix! The cookies were large, too, and I was able to have little bites throughout the day that lasted for hours. Uncle Chip's cookies are baked fresh each morning, which means there are no preservative (always a benefit since I hate recommending overly-processed treats.) They use real vanilla, real chocolate, and real butter (sorry vegans). No preservatives! No artificial colors! No trans fat! A true winner in my book. They also have a black bean gluten-free brownie which I didn't try, but I like when bakeries have options for those of us who die when they eat wheat, malt or barley!

They also include funny cards in each order (at the store itself, not Eastern Market), so the cookies can be distributed to:

that fabulous coworker
sassy sister
ex-boyfriend (my ex-boyfriends would never be allowed to get a good cookie, sorry Uncle Chip)
girl that won't return your phone calls
guy at the gym
and more!

Uncle Chips can be found every Sunday at Eastern Market. There are many more options in the store including brownies, breads and black and white covered shortbread cookies. Their full location is located at:

1514 North Capitol Street NW
Washingon, DC 20001
(201)999-4990
www.unclechips.com

Open Monday-Friday 10AM-8PM
Saturday 9AM-8PM
and Sundays, 9AM-4PM

Sugar and Plumm and Everything Nice

2013-04-01T15:43:00.001-04:00

If you walked down Bleecker street in the West Village 4, 5 years ago, you wouldn't recognize any of the shops and restaurants that are there now. I've watched Bleecker gain pizzerias like Keste, yogurt places like Yogurt Land (which has closed and reopened at least 3 times, and now will be ousted completely by the latest appearance of 16 Handles a few doors down), and Murray's Cheese Bar. It's a great location, especially for a foodie. I had read in some of my food blogs that Sugar and Plumm, a restaurant on the Upper West Side, had amazing desserts, including something called an earthquake in a fishbowl, which includes multiple different cakes including cheesecake, Brooklyn blackout, key lime pie, heaven/hell cake, butterscotch pudding, 3 flavors of ice cream, with whipped cream on top. I didn't now there was talk of a separate bakery opening in the village until I happened to stumble across it the other night while wandering around the West Village after dinner.

Now I had just eaten at Ayza, the wine/chocolate bar/restaurant, and ended the meal with chocolate fondue. We weren't hungry, and were walking down Bleecker towards Barnes and Noble, when we came across none other than Sugar and Plumm's OPENING DAY. Now, this is not the first time I've accidentally stumbled across opening day at a dessert shop. The first 16 Handles on 2nd and 10th, I happened to be eating dinner at Veselka right up the block, and watched the amazingness that is now my favorite dessert place ever be unveiled. For a chocolate-lover/blogger who keeps up with her research, discovering a place I hadn't heard about on it's opening day was beyond exciting. What was better was, when we entered, we found a display of dessert samples - the shop wanted everyone to know just how great their chocolate was, and we got to try EVERYthing!

The baked goods include brownies, blondies, and cookies (both regular and gluten-free), almond croissants and a colorful array of macarons. There were rows upon rows of artisinal chocolate, beautifully decorated with shades of gold and floral designs. The woman at the counter was quite a salesperson; I planned to buy just 2 pieces of chocolate to review but she kept convincing to buy another, and another, until the box was full.
There were statues made of chocolate and fun designs like purses, eggs with chickens coming out for Easter, and a chocolate champagne bottle and bucket. A full list of the cool chocolate creations can be found here:
Sugar and Plumm chocolates
The chocolate really vary in price; the small individual pieces are $1.50 each. The cookies are average priced at $3-4. For the chocolate masterpieces, there is quite a range. I ordered the chocolate champagne bottle as a gift, at a hefty pricetag of $60. There's a giant chocolate eggs that can be purchased for $1,000. The chocolate purses and shoes were beautiful and would be a great centerpiece at a bridal shower or bachelorette party.

Everything we tried was delicious. The small chocolates were my favorite, probably because of the beautiful designs that reminded me a bit of Mariebelle, but weren't as costly. The people in the store were friendly and helpful; even though there were a ton of samples out on display, when we expressed interest in something they let us try it. This is definitely a place to go to get seasonal chocolates; the selection for Easter was astonishing for a brand new shop. We walked out with a bunny cake pop, a box of chocolates, and a cookie. I loved everything I tried, and have bumped Sugar and Plumm the restaurant higher on my list so I can try the desserts too.

For some background, Chef Pichet Ong is involved with the creation of the pastries and desserts, which are made fresh each day with natural ingredients and sent out twice daily. The chocolate in the Chocolate Shop use the world's finest all-natural raw chocolate, most of which is sustainably-farmed in the US for Sugar & Plumm. The chocolates are hand-crafted in small batches in-house, and since they focus on the perfection of the crystallization process of the chocolate and temperature control, a chocolate bar can take a week to complete. Somehow knowing each chocolate bar is made with love and care, makes the chocolate taste even better.

Sugar and Plumm
Open Sunday - Thursday 10am - 10pm and Friday-Saturday 10am - midnight.
www.sugarandplumm.com

Breads Bakery - a nice post-Passover leavened treat

2013-03-25T22:21:00.001-04:00

Union Square is probably one of the smallest neighborhoods in NYC. Go too far above 18th street you're in Flatiron. Venture to the left an extra couple of steps you're in Chelsea. Over to the west? Gramercy. And right below, the East Village. Each neighborhood has it's own identity, and their own share of bakeries and chocolate shops to get you coming back for more. But Union Square proper really hasn't had much of a claim to stake in the bakery category, until Breads came onto the scene in February.

All of the breads and pastries are made with fresh, natural ingredients. For someone like me, with a sensitivity to most of the ingredients found in baked goods and processed foods, this means that I can eat it without getting sick, always a plus!

There is a wide assortment of bread loafs, from Rye to Walnut to cereal bread. The counter held quiches made of goat cheese and artichoke. There were sandwiches and coffees and ample seating to escape the chaos of Union Square (or take a breather after a trip to Lululemon).

I had a hard time deciding here, but opted for the chocolate roll and two pieces of the chocolate rugelach. The owner/baker Uri Scheft is originally from Israel (he's the man behind the 11-year old Lehamim bakery in Tel Aviv), so you'll find a lot of Jewish desserts, including the rugelach and a chocolate babka loaf. Even though I'm Jewish, I've never been a fan of Jewish desserts. Most don't include chocolate, and the ones that do are usually hard and stale-tasting and not worth the calories. But this rugelach was phenomenal. Each piece was bite-sized and warm, fresh out of the oven. Looking like mini chocolate croissants, it was oozing with chocolate and flaky crust, and all I could think was that I wished I had brought home other things from Breads to try.

Bread Bakery, now open at 18 East 16th street, right off of Union Square East.
Open Monday - Friday, 7-7. Weekends 8-7. Every train goes to Union Square, so no excuses why you can't check this one out!
www.breadsbakery.com

Crepes and Waffles - Colombia edition

2013-03-03T08:53:00.001-05:00

On a recent trip to Colombia, I was excited to get up close and personal with the best Colombian chocolate, similar to what Caryn and I find on the shelves at Whole Foods. When I got to Colombia, however, I learned that, much like Ecuador, all of the best chocolate is exported elsewhere, and I have a better chance of getting Colombian chocolate at my local grocery store.

Colombia is known for their Arequipe, which is caramel/dulce de leche, which is quite good but there was no way for me to survive 10 days without chocolate!
Thankfully, my friends discovered an ice cream chain which saved my chocolate cravings, and the trip!

Crepes and Waffles opened in 1980 in Bogota, styled after a French creperie. Colombians love to eat traditional food and you won't come across as many foreign chains or cuisines as you will in other Latin countries. Bogota is also located at a high altitude (2,625 metres - 8,612 feet above sea level), and as the third highest-altitude capital city in South America after La Paz and Quito, it is quite cold. A French ice cream shop was definitely a gamble, since Bogota folks don't even wear shorts in their summer (learned this the hard way), however this chain became a sweet spot (literally) for Colombians,

Chocolate brownie ice cream, photo compliments of Grace Lee

turned out to be a tremendous success, and now there are 62 locations throughout Colombia alone, as well as stores across Ecuador, Panama, Mexico, Peru, Spain, Brazil, Venezuela and Chile. I was actually quite surprised when I made this discovery, since I spent time in most of those places, ice cream-less. I don't recall even eating in Ecuador aside from corn from a street cart, because the food was godawful. Knowledge for next time!

Some of the shops today are still heladerias (ice cream shops), however many also have grown to include restaurants with an extensive brunch menu.

You can order a plain, amazingly rich ice cream flavor in a cupo or a cono, or you can choose from their list of specialty desserts, which include cheesecake, fondue, ice creams with faces (picture below) and a lot of other desserts that are all detailed in Spanish that it's too early in the morning for me to attempt to translate. (Full list of desserts)

I really wanted to get the happy face dessert shown on the right, but there was a problem with the freezers at the location in Cartagena Julia and I went to on our last night, and the ice creams were half melting, and my poor cara de sonreir helado was not going to happen. Also, I think they're meant for 5 year olds and that's secretly why the lady wouldn't do it. So instead I opted for chocolate and brownie, and I died and went to heaven right there outside the shop on Carrera 2. There were full brownie chunks mixed into the ice cream. My two scoops were so decadent, and you could taste the fresh chocolate that was probably picked in the nearby cacao plantation in each and every bite. I'm shockingly not a big ice cream fan typically, but I fell in love with Crepes and Waffles. Julia and I were mildly depressed after that we hadn't made it here sooner, and crossed our fingers we'd find one at the airport so we could have it one more time (it wasn't.) We'll have to make a trip to another Latin country to get to experience this again!

Full list of locations throughout Central and South America:
http://crepesywaffles.com.co/puntos-de-venta

What's your favorite dessert you've discovered abroad?

Crumbs 10 Year Anniversary

2013-02-04T22:54:00.002-05:00

Close your eyes for a minute.
Think back to New York City at the beginning of the millennium.
What do you remember?
I recall Y2K, running around a party holding 4 flashlights and a package of beef jerky (the power didn't go out, and the Slim Jim was eaten long before midnight).
I remember when there was no B train to bring you to South Brooklyn but the Q and Q diamond, because the MTA seemed to temporarily run out of letters of the alphabet and moved along to differentiation by shapes.
I remember friends letting each other know their whereabouts via AOL instant messenger away messages.
What I don't remember, is cupcakes.
And since I've been a chocoholic since birth, you can bet I'd remember having cupcakes that didn't come from a Duncan Hines box.
But the reason I don't remember (and I'm sure you don't either), is because they didn't exist!
There were a couple out there - Magnolia (overrated) was around in the mid-90s, but cupcakes just weren't a thing...until there was Crumbs.

Working at an ad agency right out of college, I clearly remember Crumbs. It was the next big thing back in 2004. Reps would bring them in for meetings, and the second they were placed on the snack table the hoards of starving media planners would pounce from the woodworks to get a glimpse of these amazing giant calorie-ridden baked miracles of god. Having never been a fan of any sort of chain establishment (Chipotle is exempt from this statement), it's rare to hear me say that I so much as like a chain, let alone call it my favorite. But Crumbs has done a phenomenal job of making cupcakes a necessity - a sugar, sprinkle-covered treat that comes in every imaginable flavor, size and seasonal theme.

Crumbs originated in 2003 on the Upper West Side (originally a little mom & pop bakery managed by Mia and Jason Bauer). They gradually opened up additional locations and spread like wildfire - today there are a total of 62 stores throughout the state of New York, as well as Chicago, DC, Boston, Viriginia and LA.

One of the things I love about Crumbs is their ability to change with the times. When their abundance of locations forced them to post calories, and the world was able to see that there were over 1,000 calories in some varieties, they worked around it by creating additional sizes (most cupcakes are now available in a "Classic" (regular), "Signature" (original, large, double-the normal size of a cupcake size), and mini "Taste". If you're bringing cupcakes for a group you can get a 12 pack of an assortment of the "tastes". If you're going to a birthday party you can get a giant Colossal cupcake and 6-8 people can share.

They have holiday themes (Red Velvet Hearts, Hugs and Kisses) for Valentine's Day. They just had football cupcakes for the superbowl; some that had green frosting and footballs on top and others that had chocolate covered potato chips and pretzels. They have every flavor imaginable, from your basics like vanilla frosting with sprinkles, to red velvet, to peanut butter cup and cookie dough. Every location carries different flavors as well; and some are named based upon their location (there's a Bryant Park cupcake at the 42nd street location only for example). I like to stop in sometimes just to see what new flavors there are.

As I mentioned they change with the times - well, they know there's a lot of competition out there. With Baked by Melissa's mini bite-size cupcakes, Magnolia's boring but somehow widely loved Carrie Bradshaw cupcakes, and places like Butter Lane, Billy's, and Sugar Sweet Sunshine - Crumbs has to keep up to maintain their popularity. While at Roosevelt Field mall last week, I was amazed to walk into a Crumbs to find a make-your-own cupcake station! Those Crumbs folks know that us New Yorkers are all about customization, so they're now allowing you to design your own cupcake, selecting your base flavor, filling, frosting flavor and toppings.

That was what caught my attention while passing by. But once we entered, we were amazed at all the other new novelties I hadn't seen at my usual Crumbs near Grand Central. They had cake pushpops. Candy bars in Crumbs flavors (Cookies and Cream, Red Velvet, etc). They carry their usual brownies and cookies, but there was also chocolate cookie pizza! With a cookie crust for dough, chocolate layer for sauce, MMs, marshmallow, Reese's PB cups for topping and caramel sprinkled across for cheese - it's almost as good as getting a slice at Spumoni Gardens!! It was of course amazing, and Caryn and I splitting it still were only able to finish half. I'm sure I don't have to tell you where your nearest Crumbs is (you should really know that!) but if you don't: http://www.crumbs.com/locations
Comment below to let me know your favorite flavor of Crumbs!

Willy Wonka & Jacques Torres coming to Brooklyn!

2013-01-30T23:21:00.000-05:00

Super exciting news - Jaques Torres, who many already refer to as the Willy Wonka of the real world, will be making that dream statement more of a reality. Jacques will be opening a giant chocolate factory in the Brooklyn Army Terminal in Sunset Park.

The new space will include a 70-foot tunnel, a chocolate powder room, an ice-cream room, and a five-ton chocolate melter. In October of 2011 to celebrate the 40th anniversary of Willy Wonka, Jacques had Oompa Loompas at his store giving out Golden Tickets. Let's all cross our fingers and hope all of the employees at this new factory will be the Oompa Loompas from the picture below!

Two Red Hens with way more than two cupcakes

2013-01-16T23:11:00.001-05:00

While on my way to visit a friend on the Upper East Side last week, I decided it would be nice to bring a little something over, and also to have a something to use for my monthly blog entry. Unfortunately the last few weeks I've been living on Starbucks cake pops and while I absolutely love them, I can't blog about anything that comes from a Seattle-based chain restaurant! There are a few places that have opened up on the UES in the past few months that have made it to 'the list' - including Pips the gluten free bakery and the place that has all the candy from London. But I had heard about the cupcakes at Two Little Red Hens and decided this was the way to go.

Now I'm usually a little bit anti-buying things that say Brooklyn when they're not from Brooklyn (I will never, ever shop at any Brooklyn Industries if it's across the Brooklyn Bridge). But the most popular cupcake at TLRH is the Brooklyn Blackout, so I had to make an exception just this once. There is a limited but good variety of cupcakes available, and most come in both mini and large versions. The regular cupcake flavors include red velvet, carrots, banana, ginger, pumpkin spice and marble. Then you have the specialty filled cupcakes - peanut butter fudge swirl, boston cream, key lime, coconut creme, and the Brooklyn Blackout, our flavor of the day.

The Brooklyn Blackout consists of a dark chocolate cake with chocolate pudding filling, topped with chocolate icing. I got the miniature version to try and it was perfection, but I think the large version would probably be a little overwhelming. All of the small versions cost $1.75, and the larger versions are $3 for the regular and $4 for the filled; on par with NYC cupcake prices. There was only one mini Bk Blackout when I got there, so I'm glad I made it in time! The marble and red velvet were just okay, to be honest. I wasn't a fan of the cream cheese frosting on the red velvet and the marble was a little bit boring. They wrapped my three mini cupcakes in a heart shape which was super cute. I listened in on what others were ordering and it seems like cheesecake and the red velvet cupcake are high on the list. Maybe I was having an off day with the red velvet, but I would recommend trying the Brooklyn Blackout if you make it uptown and can find the shop behind the scaffolding (will the 2nd Avenue subway line ever be finished?!)

Two Little Red Hens is located at 1652 2nd Avenue between East 85th and 86th streets. Hours of operation are Monday-Friday 7:30am-9pm, Saturday 8am-9pm and Sunday 8am-7pm.

http://www.twolittleredhens.com/

From Soho to Japan - the best chocolate across the globe!

2012-12-17T07:40:00.002-05:00

After learning about my chocolate obsession, a friend from work told me the most amazing news ever - his wife works in marketing for the beloved MarieBelle (www.mariebelle.com)! If you're not familiar, MarieBelle is a chocolatiere with a shop in Soho, over on Broome Street. To celebrate her opening of a store in Kyoto, she partnered with a Japanese kimono designer named named Nobuaki Tomita, and he used her chocolate to make the first ever chocolate kimono! Unfortunately I ruined my 15 seconds of fame with MarieBelle & Tomita by making weird faces at Craig's camera, but I had to post the pic anyway since I was so excited to meet her!

Craig, Cjap and I went to the event over at the Lowell hotel, where up on the second floor MarieBelle and Tomita were waiting to showcase his array of stunning kimonos, as well as demonstrate how he created the chocolate kimono. At the end of the show, where we saw up close and personal how to dress like a geisha, they handed out MarieBelle's hot chocolate and a gift bag with a sampling of her luxury chocolates in an adorable case.

Why do we love MarieBelle? Her chocolates are not only delicious and made from the finest and most diverse (and natural) ingredients, but each and every piece is a work of art.

Her chocolates are bite size, and while there are standard combinations like hazelnut, mint and caramel, there are also flavors such as earl gray, cilantro, lavender, mojito, dulce de leche, and caipirinha (leading me to believe she is inspired by flavors around the world, predominantly South America!).

There are regular chocolates and chocolate bark as well, but since we tasted the hot chocolate tonight that's what I'll focus on. This takes the lead, replacing City Bakery as my favorite hot chocolate. It was thin enough to drink, but thick where you felt like it was more of a luscious dessert than a beverage. Caryn and I were so filled up on a glass that we didn't even eat dinner (okay, the hors d'eurves and wine may have had something to do with that too). While I've shied away from purchasing too much MarieBelle in the past because I'd need a second job to cover the cost, it makes a lovely gift for any occasion. Actually everyone, Christmas is just around the corner so if you want to send some as a holiday/housewarming gift...just saying :)

The shop and cafe are located at 484 Broome Street, and while you can purchase her chocolate at retail locations like Whole Foods, the store is definitely worth a visit. Both the shop and cafe are beautifully decorated - it has the feel that you're stepping into a victorian living room at tea time. Or if you're visiting Japan, check out the Kyoto location!

To order online and receive your own blue box in the mail:
http://www.mariebelle.com/store

Schmackery's - a cookie haven in Hell's Kitchen

2012-10-29T15:12:00.000-04:00

Most New Yorkers avoid Times Square like the plague. There's really not much reason to go, save for the occasional Broadway show or a trip to Carmine's for a special occasion. So that will explain my reason for being in Times Square last week, a visit to good old 42nd street to see Bring It On the Musical. While wandering around amongst the tourists before the show, we stumbled across a cookie shop I hadn't seen or heard of before - Schmackary's.

Zachary Schmahl, the founder, wanted to add a level of sophistication to cookies, and show the world the potential beyond plain old chocolate chip. He opened up shop in May 2012, after spending years hand delivering his "Lip Schmackin' Good" home-baked cookies to his friends. The name Schmackary's is a combination of Zach's name. I thought it was kosher for some reason, but nope - the name was just a nickname of the baker.

The standard menu includes some of our favorites, but with a unique assortment of ingredients within. For example, the chocolate chip cookie includes coconut and sea salt. The menu changes daily with about 12 cookies on hand at all times. Some of the other options include cookies and cream, maple bacon, oatmeal scotch, sch'mores, peanut butter banana crunch, peanut butter cup, red velvet, and white chocolate cherry. There are two gluten-free options; lemon poppy and sweet corn.

There are seasonal flavors along with their traditional favorites; for Fall our options were caramel apple crisp, candied yam, blueberry cobbler, carrot cake and pumpkin spice. The cookies come in 3 sizes - Schmall (a bite-sized option), Old-Fashioned (traditional style) & Schmack Snack (dee-dish). There were also brownies, macaroons and bars that looked equally awesome, but we stuck with the Sch'mores cookie since that's their signature item and the guy at the counter said that's one of his faves.

The cookie base was graham cracker, and it had a layer of chocolate topped with toasted marshmallow. The cookie portion tasted a bit dry, and the chocolate was underwhelming. I felt that $2.75 was kind of overpriced for what it was. But, it IS Times Square, and everything is double what it should be. I would go back to try a different cookie and give it a second chance, since we did wait hours to actually try it and the marshmallow had solidified, but based on my original experience, I wouldn't put this high on my priority list of places to try.

Schmackery's is open Sunday-Tuesday 8am-11pm; Wednesday-Saturday 8am-midnight.

362 W 45th Street off of 9th Ave

www.schmackarys.com
646-801-YUMM

NOLA Special - Sweets Below the Mason Dixon Line

2012-09-24T09:36:00.001-04:00

To celebrate my 30th birthday, the Cjaps took a trip down to New Orleans, the same place we went on our first vacation together 11 years ago! On this trip, Caryn had a major hit list of all sorts of food we had to try - from beignets at Cafe du Monde to muffaletta sandwiches at Central Grocery. In terms of dessert, I was a little bit nervous when in my research all I found were pralines, banana foster and bread pudding - how was I going to survive with no chocolate for a weekend! I contemplated picking some up at the airport just in case, but decided to try to seek them out once we landed instead.

Well, I sure am glad we didn't bring anything with us at all - because who knew that on practically every block in NOLA, you can find a specialty candy shop! There was the Southern Candymakers, Sucre, Blue Flog Chocolates, and Bee Sweet Cupcakes - almost too much to review at all. But don't you worry, we managed to try something at each shop to report back so on your next trip below the Mason Dixon line you know just where to go!

Southern Candymakers was probably the largest of all of the candy shops in and around the French Quarter. They had two locations, one at the end of Decatur street (334 Decatur) and the other by the French Market. They had a sign touting that their pralines were the best in New Orleans, and we agreed with this statement - although by the time we made it to SoCa we'd had so many different pralines we were on a major sugar high and had kind of stopped tasting things. We tried a triple chocolate Oreo, which was 1/3 milk chocolate, 1/3 dark chocolate and 1/3 white chocolate with colorful designs throughout. The chocolate surrounding the cookie was thick, and although they were $2 each (not far off from the price of an entire package of Oreo cookies, I enjoyed this as a fun treat. We also tried sweet potato pralines, which were delicious - I actually liked them better than the traditional pralines. They were a little too sweet, but there's no such thing as too sweet to us.

Southern Candymakers carried much of the same chocolate you can find in any great chocolate shop, but also an assortment custom to the area. You could buy a chocolate cajun gator, crawfish, or fleur de lis. There were Jackson Squares (milk chocolate mixed with Rice Krispies, peanut butter and caramel) and Bourbon Street Bark (milk, dark and white chocolate, peanut butter, pretzels, Oreo pieces and Rice Krispies.)

If you're not making a trip down south anytime soon, you can also order from their webiste: http://www.southerncandymakers.com/
But if you are in the area, stop in - they're open daily from 10am-7pm.
334 Decatur Street

On our second day in NOLA, the Cjaps took the #12 bus through the Garden District all the way down Magazine street to the very end. Magazine street is a 6-mile strip full of boutiques, chocolate shops - and the best Whole Foods we've visited to date! (Interesting note - WF outside of New York are allowed to sell alcohol in-store. We had samples of red wine and rum while we shopped. Amazing!)

We had heard Sucre was voted the best candy store in all of New Orleans. Unfortunately by the time we got there we had gorged on cupcakes, beignets, giant cafe au laits and god knows what else, so we weren't exactly starving. But for research purposes, we knew we had to give something a try!

Tariq Hanna, a Nigerian pastry chef who has appeared in many competitions on the Food Network, teamed up with Joel Dondis, a New Orleans restaurateur in 2006 to create Sucré. Tariq has been named Pastry Chef of the Year, and is known throughout the area for his amazing Lousiana desserts.

The store is a wonderland of sweets. The windows display giant plastic ice cream cones, and macarons piled high in artistic creations. Macarons are one of Sucre's specialties, and they have every flavor imaginable. Chocolate, strawberry, almond, hazelnut, pistachio, peanut butter and strawberry jam, salted caramel - and NOLA-themed flavors like Bananas Foster and Chicory! They're packed in a light blue box with a pastel striped top covered with a pink bow - pretty, but resembling a gift you'd bring to a baby shower. There are a plethora of specialty chocolates, sold by the piece, gift set or bar (some Sucre chocolate can be found in stores throughout New Orleans, including Whole Foods, if you can't make it to the store. The individual chocolates also included NOLA themes, such as a Fleur de Lis set, chicory (coffee folder into chocolate ganache), pecan ganache with candied southern pecans on top.

There was a full gelato bar with assorted flavors that could be made into fun sundaes (I wish I was hungry enough for the brownie sundae!) There are seasonal and holiday themed gifts, and catering for weddings. This candy shop truly did have it all. We spent half an hour looking at all of the different options, and if you tried something new every day it would probably take you an entire year to go through it all.

There was also a display case of pastries - eclairs, mousse, chocolate cake, bread pudding, and fruit tarts - as well as assortments of cupcakes topped off with frosting that contained glimmers of gold. We decided on a brownie, since that's our go-to dessert and they looked right up our alley.

It was a good choice - the double fudge n'stuff brownie was thick, chewy and rich. It was topped with caramel swirls and nuts, and ranked high with one of the better brownies we'd tried. It held up well too; when we finished it hours later after having some drinks on Bourbon Street, it still tasted fresh and hadn't gone stale at all. Sucré was voted #1 in the Best of NOLA 2011 for best sweet shop, place for dessert, and gelato, and the Cjaps second this ranking. You can visit Sucré at 3205 Magazine Street, as well as in the Lakeside Mall in Metairie, LA.
They're open daily at 8am, and close at 10pm Sunday-Thursday, and midnight Friday and Saturday.
http://www.shopsucre.com/

No dessert round-up would be complete without a cupcake shop, so when we spotted a sign for Bee Sweet Cupcakes, in we went. It was a small shop, with just one table and a display case of cupcakes so we were second-guessing making this our next stop, but once we went inside the employee was so friendly and informative that we had to stay. He told us the ingredients of every single cupcake, as well as his personal account of Hurricane Katrina. And when Caryn mentioned it was my birthday, he gave me my cupcake for free!

But on to what makes Bee's special now.
Bee's cupcakes are made from scratch each day including ingredients from around the world. Chocolate from Germany, Belgium and France, vanilla from Madagascar, etc. The cupcakes all have kitchy NOLA-themes. There were two named after the Saints - one for the team and one for one of the players, although since I'm football-challenged I couldn't tell you what they were called. There was a Prailines n Cream cupakes, with pralines baked into the cake and Aunt Sally's praline crumbles covering the frosting on top. There was, of course, a Bananas Foster cupcake - a banana cake with caramel, a little bit of rum and cinnamon nutmeg buttercream frosting. There were non-NOLA cupcakes that were just fun, like the Joe Dirt - a chocolate cupcake with chocolate frosting dipped in Oreo crumbs and topped with a gummy worm. He said this one was popular with the kids, which of course made sense why that was the one I liked the most :)

But I went with the Chocolate Manic Attack (this blog isn't called 'Chocolate's Why I'm Fat for nothing!') - chocolate cake topped with chocolate frosting and sprinkled with chocolate crunch pearls imported from Belgium. He put it on a cute cupcake plate and told us so many interesting facts about New Orleans - how life changed because of Katrina - he was 15 at the time and had to live with relatives in Florida for 5 months since his school was closed. Apparently the crime rate went up in Texas because a lot of the poorer (and I'm guessing dangerous?) people evacuated and went to shelters there and reaked havoc. Very interesting stuff. But on to the cupcake!
I'm not going to lie. It was a mediocre cupcake. This can sometimes be a problem when you come from NY, where you can find the best of everything - it's hard for other cities to live up to our reputation! It was okay, but the frosting was a little too sweet and it just wasn't doing it for me. Caryn put down her fork after one bite, which never happens - especially when it's free! But I give it points for the cupcake names, ingredients and creativity.

Bee Sweet Cupcakes is located at 5706 Magazine Street. They're open Monday - Saturday, from 11am-6pm. Why do they close so early? Because once the freshly baked cupcakes are done for the day, the store closes - so make sure to get there early or there's a chance they'll be gone!
http://beesweetcupcakes.net/

Lastly was have Blue Frog Chocolates. This was located directly across the street from Bee Sweet Cupcakes, and definitely had one of the widest assortments of chocolate creations I've seen. The first thing I saw when I walked into the store was a chocolate pizza. If it wasn't so hot out or if we were leaving that day, I would 100% have brought this back to NY with me - it looked phenomenal! With a milk chocolate crust, mini marshmallows for cheese, red milk chocolate morself for pepperoni, and white chocolate and almond butter toffee nuggets for spices and parmesan - this was such a fun chocolate creation that I knew Blue Frog was a New Orleans gem. They had chocolates for every holiday and occasion - birthdays, baby showers, weddings and the current Jewish holidays. The store was massive, and we spent a good amount of time looking at the great chocolate masterpieces.
We settled on some chocolate cayenne drops, which left a kick of spice in our mouths and we thoroughly enjoyed. Blue Flog has won the 'Best Candy Shop' by the Gambit-Weekly for the past 6 years in a row.
We didn't try much from here since they were on the more expensive side and had more gourmet chocolate, but it definitely should be checked out if you're in the area!
Blue Frog Chocolates is open from 10am-5pm Monday-Saturday, and 12pm-5pm Sundays.

http://bluefrogchocolates.com/
5707 Magazine Street

Coolhaus - the ice cream truck that puts Mr. Softee to shame

2012-08-28T22:16:00.002-04:00

On the third Sunday of every month this summer, Prospect Park has been hosting a food truck rally, with some of the city's most loved food trucks congregating in the front of the park near Grand Army Plaza. This past Sunday I ventured over to Park Slope to see what this rally was all about.

Now, I'm aware of the food truck craze that's taken over the city in the last few years. I've seen the multitude of Yogo trucks in practically every neighborhood in both Manhattan and Brooklyn. However, I'm usually a passerby, opting to eat my meals in establishments with a roof and a seat. But people rave about some of this food truck food, so I had to give it a try.

There are about 28 food trucks that rotate at this monthly event (which will only run through October so be sure to make it there September 16th or October 21st). This week, after carefully evaluating our options, we decided to give Coolhaus a try. Coolhaus has a fun concept - creating a custom ice cream sandwich with both unique cookie and ice cream flavors.

The cookies come from Ovenly, who have a store location in Greenpoint and sell their baked goods at numerous location across Brooklyn and Manhattan. The cookies themselves will receive a separate blog entry, because not only were they amazing but I just added them to my list last week before realizing they were affiliated with Coolhaus! There are about 60 flavors of ice cream, none of which include your plain old chocolate or vanilla. Coolhaus offers flavors such as molten chocolate cake, bananas foster, beer & pretzels, and sweet potato & marshmallow. Here's a full list of flavors for your reference: FLAVORS

The cookies include some classics like double chocolate chip and peanut butter, but also have fun flavors like red velvet, potato chip & butterscotch and snickerdoodle. There are gluten-free and vegan options too!

On this particular trip, I tried the double chocolate chip cookie with Dirty Mint ice cream (fresh mint ice cream, semisweet chocolate chips & a hint of brown sugar). For $6, you get a scoop of the ice cream served between two cookies, wrapped in edible calorie-free paper. The calorie-free paper part actually made me laugh, since the Sammie probably had about 800 calories in itself. Despite that (hey - today was a gym day!) I LOVED this ice cream sandwich. The cookies were definitely on the super sweet side, and I shockingly was only able to eat half of the sandwich, but it was well worth every bite. You could taste how fresh the mint was in the ice cream. The cookies were hard enough to hold the sandwich, but soft enough to be able to easily bite into it.

Coolhaus got it's start back in 2008, when the founders Natasha and Freya began making ice cream and baking cookies in interesting combinations, naming the flavor combos after architects and architectual movements that inspired them. The girls decided the best way to get their Sammies out to the public was by a food truck, so in 2009 they bought an ice cream truck in LA and showed up at Coachella with their fun flavored sandwiches. People loved it, word spread, and now you can find Coolhaus trucks in NY, LA, Miami, Austin and Dallas.

For New Yorkers, aside from the food truck, you can find Coolhaus creations in assorted stores throughout Manhattan, Brooklyn and even Citifield (including Brooklyn Fare, the market across the street from my house!) Although the best way to experience it is prepared fresh with the flavors of your choosing. Coolhaus can be followed on Twitter and Facebook to find their daily locations. They also make appearances at different concert venues, including ACL in Austin and the Electric Zoo festival at Randall's Island.

You can follow them on Twitter @Coolhaus. Or @CoolhausNY. Or whatever other city you live in that I mentioned above. But since I don't actually know how to use Twitter, I'm not sure that what I just wrote is correct. Maybe it involves a hashtag. Maybe this is easier: www.eatcoolhaus.com

Scratch This On Your Brownie List

2012-08-20T09:52:00.000-04:00

The Chocoholic Cjaps have attended the Village Voice Choice Eats tasting event in the past, but unfortunately missed it this year since I was stuck in Austin for work. The participants are typically very meat-centric, but the VIP tickets include special desserts. One in particular, Scratchbread, was a participant this year, and we read amazing things about their brownies. Since we couldn't try it at Choice, I decided the next bike ride through Brooklyn, it was on the hit list.

The owner, Matthew Tilden, started off baking breads in whatever spot he could secure and delivering them to local shops and flea markets in Brooklyn. In October 2010, he decided to turn Scratchbread into a stand-alone bakery, with only $5,000, with the goal being to produce food that's "delicious, awesome, and not pretentious." He wants to not only bake from scratch, but use pure ingredients rather than a whole slew of processed ingredients like you'll find in most products in grocery stores. After about a year of using the space (which used to house a pizzeria) mostly to bake breads, and eventually opening the window once a week to sell to the public. Now he's able to operate 6 days a week, and people line up to try his baked creations.

Fortunately, when my brother and I decided to meet up for a bike ride to Rockaway, Bed Stuy was a decent meeting point. Since they were written up for having great bread (namely the focaccia) and breakfast dishes as well as the brownie, so off we went to investigate.

Adam and Pat (guest bloggers of the week) and I ordered our breakfasts - Stumptown ice coffee (one of my favorites), toast with almond butter and vinegared blueberries, and succotash - a small pot of roasted potatoes, corn, and cheese with a soft boiled egg on top. I was a big fan of the succotash dish, but that can be partly because I've never had it before, and I was famished by 11am when we finally stopped having flat tires, wrong directions and finally made it to the window. The menu changes daily, allowing for Matt to experiment with different combinations, and cult followers of Scratchbread claim they're never disappointed. My one negative with Scratchbread was that I wished there were benches to sit on to eat the food. After reading the background I understand why there are no tables inside, however a bench or two would have been great!

Since it was a hot day, the woman working (who is a volunteer apprentice, working to learn the trade as are all the Scratchbread employees) offered to hold my brownie in the refrigerator while we ate our breakfast, since she said it would definitely melt in the sun. She pointed to the display, where there had once been a brownie but now just contained the residue of melted chocolate. I had intended to bring it along on our bike ride and have it as a snack when we got to the beach, but that was a non-option on a 90 degree Friday in August. So I paid the $3, left it waiting, and came back to give it a try after having our Stumptown and succotash.

The verdict - it wasn't like a typically brownie. There was a thick layer of buttercream in the middle, with a light spattering of buttercream on top. This sandwich-type brownie was unique, crispy rather than fudgy, and I can understand why Choice chose them to be in last year's event. It was delicious, without being too intense. If there was any more buttercream I could see it overwhelming, but it was the perfect combination. Adam and Pat agreed, that it was one damn good brownie - even enjoyable at breakfast time.

I would definitely come back here to try their different breads. The website lists all of the varieties and ingredients (http://www.scratchbread.com/the-goods/the-breads/), and I'll be back to try the focaccia and cracked fennel.

Scratchbread is located at 1069 Bedford Avenue. The closest train stop is the G train to Bedford/Nostrand Ave.

The hours are:
Monday, Tuesday & Friday - 6:30 am - 3:00 pm
Thursday CLOSED
Wednesday - 6:30 am - 8:00 pm
Saturday & Sunday 10:00 am - 3:00 pm
www.scratchbread.com

Dominique Ansel - A Little Taste of Paris in Soho

2012-07-26T23:18:00.000-04:00

Dominique Ansel has been showing up everywhere since it opened in Soho in November 2011. My general rule of thumb is if I read about a new bakery more than 3 times, and the word 'best' is included somewhere in the review, it gets added to my neverending list. I saw mentions of Dominique Ansel in NY Mag, Time Out NY, Serious Eats, Dessertbuzz - all my go-to sources for everything chocolate related.

My initial problem with Dominique Ansel, was that every time I tried to go there - it was closed! The first time I went after the gym around 7:30, to find that they closed at 7. The next time I tried to go with a friend, we got there to discover they're not open Mondays. I mean, for the city that never sleeps, this place sure does seem to get it's share. Yesterday I finally made it there, on a Wednesday, at 6:30, and I was good to go (finally!)

Dominique Ansel (who is a man, which I just learned when doing my background research) who used to work as the Executive Pastry Chef for the restaurant Daniel, which I've never been to and probably never well since it's way out of my price range. Originally from Paris (obviously), Dominique has risen to pastry stardom, and has been named one of the top 10 Pastry Chefs in the United States.

Dominique Ansel has a selection of sandwiches, salads, and soups, if you choose to stop there for lunch, which isn't a bad idea since they have a cute little garden area in back. But I was there for the liquid caramel chocolate tart.

I definitely had my choice of desserts that looked amazing there. There was a dulce de leche cup, filled with orange blossom milk chocolate ganache and caramelia rice krispies (that are also gluten free - I probably would've tried that too if I'd realized it yesterday). There was a chocolate soft bun - milky chocolate bread with a chocolate ganache center.

But on to more important things - the liquid chocolate caramel tart. Even the name makes me excited. Who doesn't like liquid caramel with gourmet chocolate. You really can't go wrong here. The tart was a decent size - easily split between two people but not overwhelming for you to enjoy solo. The chocolate shell was too thick to cut through with a fork, so you had to eat it by hand. I was nervous the 'liquid' caramel would spill all over the place, but while it was liquid-y, it was also thick enough that it didn't ruin any article of clothing :)
The combination of thick caramel and soft ganache was perfect. It was rich and creamy and each bite was thoroughly enjoyed. There was a layer of chocolate cake with espresso, where I couldn't actually taste the espresso but it contrasted well with the sweetness of the caramel to dim down the sweetness. The tart was $5+ tax, which is on the pricey side, but - it's in Soho, and it's French, and it's some sort of celebrity-type pastry chef, AND it was really good, so - I'll have to let it slide.

To be honest, after I finished the tart I wished I could try every other dessert in the place. I was curious if everything could be that good. I'll definitely be heading back here to try the chocolate bread and a cappuccino, and probably 3 or 4 other things that will definitely break the bank.

Dominique Ansel bakery is located at 189 Spring Street between Sullivan & Thompson. 212-219-2773

Their hours are 8-7 Tuesday through Saturday, and 9-6 on Sundays. CLOSED MONDAY! DO not make the same mistakes I did - do not go on Monday, and don't show up at 7:30. I promise, they will be closed :)
www.dominiqueansel.com

Cupcakeries from DC

2012-07-11T11:21:00.001-04:00

A few years ago a friend went to Washington DC and told me about a cupcake place that was so good, people lined up to get inside. In 2008 when Georgetown Cupcake opened, it was the first cupcakery in DC. I found this shocking, since I've been a Crumbs loyalist since at least 2005! But the DC market was apparently untapped, and Georgetown made a huge splash. About a year ago, Georgetown opened a location in where else but NYC, so now I'd have the chance to try it too!

What I learned about these cupcakes, and why there were lines to get in, was that the owners - Katherine Kallinis and Sophie LaMontagne - are sisters who loved baking since they were children. They used to bake with their grandmother, and use the leftover to make mini cakes and cupcakes. Once they got older, they decided to quit their jobs in fashion and finance to open up the first shop, and once it got big it became their full-time gig (so envious!) In 2010, they became the stars of the TLC show DC Cupcakes, which told their story and the aspects of running a small business from scratch. They've now opened up locations in LA, Boston and Maryland as well.

If I was ranking establishments on decor alone, Georgetown would probably top the list. EVERYTHING is pink! If you know me, you know that this alone is a major sell point. There's a whole wall of pink boxes to wrap the cupcakes - pink t-shirts - pink aprons - even a pink sparkly blender! It's a 5 year old girl's dream :)
The down side of the shop are that there are only 3 tables to sit at in the NY location, but it's on Mercer street on a block that has a lot of stoops to sit on. My friend Alana and I brought our cappuccinos and cupcake across the street and enjoyed them there, Sex & the City-style!

You can taste the freshness in Georgetown's cupcakes. They're baked fresh every day, using specially imported ingredients (cocoa from France; vanilla from Madagascar, etc). The menu changes daily, with about 18 flavors rotating each day. they always have varieties of chocolate, vanilla, and red velvet, and then seasonal and special flavors. There are some fun sounding ones on the menu like chocolate hazelnut and mint cookies and creme. The full menu can be found here: Cupcake Menu

After staring at the display case for a good 10 minutes I decided on the Chocolate3, which consisted of Valrhona chocolate with Callebaur chocolate ganache icing, topped with french chocolate sprinkles. Immediately after ordering, I decided I'd made the wrong choice- the frosting is my favorite part!
It was still a delicious cupcake though - it had rich chocolate, but not overwhelming chocolaty. They're moist, with the perfect ratio of cake to frosting. Surprisingly they mention the calories of the cupcakes, which you don't typically see except at places like Crumbs that have so many locations that they're mandated to put it on display. Georgetown's cupcakes are estimated to be 250 calories each; 200 in the ones that have less frosting like the C3.

A fun tip - if you follow Georgetown on Facebook or Twitter, every day they announce a flavor that's not on the menu. If you're one of the first 100 inside and mention the flavor, you get the cupcake for free!

Georgetown Cupcake is located at 111 Mercer Street between Prince and Spring in Soho.
They're open Monday-Saturday from 10am-9pm, and Sundays from 10am-7pm.
www.georgetowncupcake.com