Where in the World is CakeSpy This Time?

If you've been following me on social media lately, you've seen posts from a wide variety of locales, from Asheville, North Carolina to New York City to Litchfield County, Connecticut to...Amarillo, Texas? 

It all might make one start to wonder: where in the world is CakeSpy? Where the heck IS CakeSpy? 

Why don't we catch up so I can tell you where I've been and what I've been doing--and more importantly, eating. 

Before I departed Asheville, I made three very important stops that I feel I should tell you about. The first was to Unicorn Farm Road. I need to tell you: THIS IS A REAL PLACE. One of my yoga school classmates told me about it, and basically I got there as soon as my GPS said I could. 

I wouldn't say that the road matches its name (unless the unicorns are living undercover), but seriously. UNICORN FARM ROAD! 

If that interested you, FYI, there is also a Unicorn Road in Newburyport, Massachusetts (also home of Eat Cake!). Just saying.

After Unicorn Farm Road (can you tell I love saying it?), we hit up Dough, a bakery that had been closed most of January for renovations. Well, it re-opened the day we left, and it had some truly glorious offerings, including their take on a Cronut...

and a cocoa nib doughnut...

And many things other than doughnuts, but we didn't try them.

Yumz. We took a few bites but saved some room, because I'd never been to Whit's Frozen Custard before. Yes, it's a chain, but it was a new chain to me. And I'm glad I went there. We got their version of a concrete, which you seriously could have turned over and it wouldn't have dripped out of the cup, it was that thick. I got the cookie dough version, thankyouverymuch.

Oh, and. It's a bonus fourth thing I did in Asheville, but I got new boots.

After I departed Asheville, North Carolina (read about what I ate in Asheveille!), me and my family packed up and drove to Richmond, VA to visit an old family friend. Time was at something of a premium there, but we did get a chance to enjoy a fantastic breakfast at Lulu's (red velvet waffle, anyone?), and to pick up some sweet treats at For the Love of Chocolate.

Photo via Lulu's Yelp page

We didn't have time to hit up Dixie Donuts this time, but I can tell you from my previous visits to Richmond, they're worth a visit. 

From Richmond, we backtracked westward, ultimately bound for Santa Fe, New Mexico. But as that drive is impossible to do in one go, we had some pleasant side trips along the way. 

First up was Knoxville, Tennessee. One of my yoga school classmates, Emily, lives there, so we stopped to visit! That's us together, above. We're cute, don't you think? We had lunch at an adorable place called Just Ripe, where they had pecan sorghum pie. We didn't get it, but I was intrigued. Note: Sorghum is big in this area. I was seeing it all over Asheville, too.

After lunch, we went to an adorable chocolate shop called Coffee and Chocolate.

Photo via Coffee and Chocolate's Yelp page

We also couldn't help a quick stop in this adorable gift store called Rala, which sort of reminded me of my old store! They have cute cards by Gemma Corell, pictured below. 

I also saw this, in another gift store. I forget the name of the store, but the unicorn left a lasting impression.

We stopped for a quick dinner in Nashville, and I will tell you, this is my first time having BBQ there! We went to a place charmingly called Peg Leg Porker to partake. They also had locally made fried pies, which we tried...I promise, they tasted better than my picture looks.

We also stopped for a coffee at Crema, then were on our way. 

Drive, drive, drive. We stopped in Arkansas so I could take a yoga class, but didn't stop too long otherwise. I didn't eat anything there, but I should let you guys know that I was able to knock Arkanasas off of my "50 states of yoga" list. Along with the trips detailed later, I am up to this point:

More driving, then we had a brief stopover in Oklahoma City to visit Whiskey Cake. I love this restaurant. It's weird because it's oddly chain-y, or it looks like they want to become a national chain, but while it's still a small chain, it's very good. We had (surprise) the whiskey cake.

Photo via Whiskey CakeNo visit to Pinknitzel or Ingrid's Kitchen this time, because then we were on our way to...

Amarillo, Texas. If you've never been to Amarillo, I'm not going to give it a hard sell. But I am going to tell you that if you dig a little, there are some fun bakeries to be found. There's Donut Stop, which is very old school but has good, "like Dunkin' Donuts used to be" sort of donuts. Because it is amusing, I will pause to show you some photos of Porkchop exhibiting curiosity about their donuts for a moment.

As a note, I bought a t-shirt there, which smelled like donuts (really). I didn't want to wash it! But, in case you were worried, I finally did. 

There's also my favorite bakery in Amarillo, Belmar Bakery.

Belmar Bakery is my favorite probably because it's the same name as the town I grew up in, in New Jersey. It also oddly reminds me of a bakery called Freedman's that was in Belmar forever until last year. But this is in Texas.

They have a variety of not-fancy but sweet treats, ranging from kolaches (it's Texas, after all) to cupcakes to brownies. We picked up a nice variety of treats, including brownies, cookies, petits fours, and more. The brownies, in my opinion, were the standouts. 

We also stopped at Braum's, a regional chain which has its last outpost to the west in Amarillo. I love their birthday cake ice cream. 

Back in Santa Fe, we were delighted to pick up our favorite cake from Whole Foods (here's my homemade hack of it!). As a note, this one says happy birthday because it is an old photo. My birthday was in August, but you're allowed to send me a present if you like.

But after about 4 days back in Santa Fe, I was back on the road. I had a trip planned to New York City, Boston, and Connecticut, to try to make some publisher connections. 

So, I got on a midnight plane and the next morning, found myself in cold, cold, cold New York City.

Right after hopping on a red-eye flight, I went straight into Manhattan, to Black Seed Bagels. It was a re-schedule; Arcade Bakery, the initial venue, was closed for the winter break. 

Photo via Black Seed Bagels on Yelp

I walked by the new BAKED location on my way to the meeting, and I can tell you, Baked is good no matter if it's in Tribeca or Brooklyn. 

Photo via BAKED Facebook page

I then got a rental car in New Jersey (it was a lot cheaper), stopped for a cookie with my parents...

and drove up to Connecticut. There, I had another meeting but then stayed with some family. To be a good houseguest, I made sure to get them a little cake. I don't know if you can tell from the photo, but it was a tiny cake--about 5 inches. This highly adorable cake was purchased at Whole Foods, where they personalized it for me with a heart. Aww!

I also had time to stop at Love Heart's Bakery in Litchfield, which I already loved just based on the name, but loved even more once I tasted their English Toffee. 

From there, I headed up to the Boston area, where I got to finally meet Andris of Baking Steel, with whom I am collaborating on a project. We talked pizza and steel, then I helped him with a pizza class. 

Photo via Baking Steel

The next morning, I knocked Massachusetts off of my yoga list by taking a class at Dancing Crow Yoga, and then went to a meeting at Redeye Coffee Roasters in Hingham.

After that, I had a weather advisory so I basically headed back to New Jersey for a visit with my parents. First stop? Hoffman's ice cream. Even on the coldest week of the year, it's a necessary stop for me every time I go to NJ.

My dad had an impressive pastry from Mueller's in Bay Head on the same night, which I thought I would show you. 

In NJ, I made sure to hit up some of my favorite places: Kane Brewing Company, Younique Yoga, and Rook Coffee.

I also had a standout pastry experience at Simona's Bakery in Sea Girt, NJ. We had gone there because their chocolate blackout cupcake was named one of the best in NJ. Well, we got one of those, but also a Fluffernutter cupcake, which was a melange of peanut butter and marshmallow. Look at it!

And now, look at how it looks in the center.

Now, I'm not one to even believe in the existence of "half a cupcake" (just eat the thing! is my opinion), but this cupcake was so large that it really was like two cupcakes, so I separated it into two portions. This means I got to enjoy it over two days. Score!

It was snowy and cold in NJ, so I spent some time doing stippling. You can read about it in this post I did for Craftsy.

I of course also hit up Nature's Corner for one of my favorite Shazaam cookies.

I headed back up to NYC, where I ate some pizza and recorded a podcast with Food Psych by Christy Harrison.

Oh, and I also got to go to City Bakery for some hot chocolate and an expensive marshmallow. Classic!

I stayed with my friend James, and he made gluten-free pancakes in the morning. I had never tried them before but these were actually quite nice--extra nice since they were made for me by a friend.

The next day, I went back to the city for a meeting and the editor had treats from Bouchon. Pinkies ouuuuut!

I went back to NJ, feeling like a real live commuter, and spent the night. The next AM, me and my mom went back to the city. We enjoyed the most frigid walk I've ever had, but we had each other's company.

We had a tasty dinner at Benny's Burritos, and I picked up some sweets at Zaro's Bread Basket at Penn Station (which hasn't changed a whole lot since this roundup). 

The next day was my last in the city, and this is a good point to ask an important question: is it really a visit to NYC without a cupcake from Amy's Bread? I think not. 

Have you ever tried Dough Doughnuts? Based in Brooklyn, this is a store that cannot be missed. They also sell their doughnuts at Whole Foods locations in Manhattan.

Photo via DOUGH

We got some coffee at Ms Delilah's, an adorable place with biscuits from Balthazar that they will dress up in a number of different ways. 

Once at JFK, I was just happy to have survived the weather, and I was on my way back to Santa Fe. 

Whew! What a few months it has been. I'm ready for a nap!

Happy Sweet Winter, everyone!

CakeSpy Undercover: DoCo, Farmingdale NJ

The other day I was in a clothing store in Red Bank, New Jersey. While I was browsing some accessories, I heard two girls in dressing rooms next to one another talking.

"Have you been to the new doughnut shop in Farmingdale?" one asked the other.

I moved closer to the dressing rooms, so I could hear.

"It's really good, they make them to order," she continued.

It's not creepy that I stood outside of someone's dressing room to hear this, right?

Well, rather than identify myself as a creepy stalk-listener, I headed right to the internet on my smart phone to find out more. Turns out, in an unlikely corner of New Jersey, there is in fact a new donut shop: DoCo is its name (it is a cool way of shortening "Donuts" and "Coffee"--sort of like SoHo, but with doughnuts). It should not surprise you that I was there less than 24 hours later.

It took me a few minutes to figure out how DoCo worked, since when you walk in there are no doughnuts on display. It's just boxes and a menu that you see. 

So how you do it is you can either choose one of their menu concoctions, or you can choose a glaze and any toppings you like, and they'll make the doughnut to order. And as for doughnuts, you can either do a "regular" -- a dense, cake doughnut--or a "kronut" as they call them...their riff on the famous NYC "cronut" croissant-doughnut hybrid. On the day I went, they also had beignets.

Going for variety, I got a regular doughnut with apple pie toppings, a "kronut" with cannoli cream topping, and a doughnut with maple topping and bacon. 

What a happy moment.

The apple pie doughnut was a regular cake doughnut round, topped with a spicy apple pie filling type topping and a big ol'crown of whipped cream. Freshly fried, the doughnut was a nice base for the moist toppings, and held its shape. The filling didn't have that "from a can" taste, which was nice. A very pleasant fall doughnut. 

I'll tell the truth, I didn't get a chance to try the maple bacon! But judging how quickly SpyDad scarfed it down, I am going to say it was operation: success. Same doughnut base as the apple pie doughnut.

I think the real star of the show, though, was the kronut. It practically oozed with the fry oil that was retained in the flaky folds of dough, which gave me an inkling that I should be feeling guilty eating such a decadent treat...but I didn't.

The addition of the cannoli cream is simply genius. It has that slight tangy bite that, as I never realized til a few days ago, gives a doughnut dimension. Seriously. Try it if you ever have the chance.

Overall, the doughnuts managed to be hearty, healthy servings, with some evident creativity, but zero fussiness. The total bill for three doughnuts was less than $5, which I think is fantastic. 

It may take a few minutes to learn how things work at DoCo when you visit, but it's worth taking the time to figure it out.

DoCo Donut and Coffee Company, 5015 Route 33 and 34, Farmingdale, NJ. On Facebook.

CakeSpy Undercover: Simona's Bakery, Sea Girt NJ

When you walk into Simona's Bakery in Sea Girt, New Jersey, you could easily mistake it with an old-school Italian bakery that has been there for generations.

As a matter of fact, it's been there only about a year, give or take. But that old-school feel has a strong basis: it's the newest bakery from a family that has 4 generations of baking experience. Locals may recognize the style of the bakery as being similar to Delponte Bakery in Bradley Beach. But it's not a ripoff--it's their daughter!

In spite of the similar appearance, I felt as if there were subtle differences between the two bakeries. Some of the cookies by the pound were different, and the decoration on the cakes had a slightly different style. But like I said--subtle. 

I was pretty excited to see some different brownie varieties--plain, frosted, Cookies n Cream (Oreo, basically), walnut, and German Chocolate. I decided then and there that it was a brownie kind of day. I asked the employee "should I do plain frosted, or German Chocolate?". She looked at me like I clearly must have something wrong in the head. "You should get..." she said slowly, as if I might have trouble understanding, "the German Chocolate." 

Good lord, was she right! The chocolate explosion in my mouth. The sticky-sweet coconut brown sugar topping. The little dollop of chocolate on top. I felt happy chills while eating it, and it wasn't just the air conditioning in my mom's car. This was a good brownie. I wish I could tell you how it compared to the plain, but I don't care about the plain. I love the German Chocolate. 

SpyMom got an orange pecan biscotti, which she deemed "good". She didn't add much beyond that, but I did note that it disappeared in a rather rapid way. 

SpyDad got a walnut brownie, which similarly disappeared quickly but without much comment. 

Overall, I was impressed by my visit to Simona's. I wish I had gotten more photos for you to ogle, but you see I was on a mission to get--and eat--a brownie. So the one at the top will have to suffice. Go there. 

Simona's Bakery, 2201 Highway 35, Sea Girt; online here.

Sweet Discovery: The Shazaam Cookie, Nature's Corner, Spring Lake NJ

I'm going to tell you the truth, here. Had I read the sign carefully, I might not have went for this cookie. After all, it is advertised as being "high fiber" and boasts its content of rice protein powder to satisfy appetite. Those selling points make the cookie sound suspiciously like health food.

It does make sense, of course--they are sold at a health food store in New Jersey. They're called the "Shazaam Cookie" and they're baked on site at Spring Lake Heights' Nature's Corner store (where health nuts and stoners from my neck of the woods have bought their hippie food since I was in high school). They're chock-full of whole grains, organic hemp seeds, organic rice protein powder, and organic coconut oil. As I learned on their website, the cookies "also have flavorless vegetable fiber to help regulate your digestive system. Yummy chocolate chips add just the right amount of sweetness."

Perhaps they sense that they might lose some people with this description, so they finish "Of course,  These cookies are fantastically popular, and we love making them fresh in store daily. Stop in today and give them a try!"

Now. I am going to tell you that even if health food scares you, you really must give this cookie a try. Because somehow, the little elves at Nature's Corner manage to make a healthy treat that is a seriously delectable sweet. It is soft and lightly crumbly--not like it will crumble apart, but like it will yield in your mouth. But then little pop-crunches from the hemp seeds. Nice texture. And then you get the chocolate chips, little bursts of deep chocolate flavor surrounded by a nutty, grain-y flavor that is a wonderful complement. They sort of remind me of the Urban Legend cookies from my new book, but like, their healthier cousin.

I found this cookie a wonderul surprise, and was so delighted to learn that they are baked on site. I can most certainly see how they've begun to garner a cult following, and they can certainly count me as one of their fans from now until forever. 

Nature's Corner,  2407 Route 71, Spring Lake Heights, NJ; online here. 

CakeSpy Undercover: Springtime at What's For Dessert, Spring Lake Heights NJ

I feel as though I would be remiss if I did not tell you that this is a most wonderful time of year to visit What's For Dessert, a bakery in Spring Lake Heights, New Jersey.

Why at this time of year, you ask? Well, because of their stellar springtime offerings. I feel very qualified to tell you about them, because I grew up with this bakery. Although it has changed locations since my youth, their offerings have remained just as I remember.

First up, the Frog Cupcakes. A Jersey Shore (and, if I'm honest, mid-atlantic) phenomenon, theirs are especially cute. You can read more about the frog cupcake here, but rest assured, this is where SpyFamily buys theirs.

Next up, the hot cross buns. Only available on the weekends, and only at this time of year, these brioche-like buns, studded with raisins and x-marks-the-spotted with thick icing, these are an ideal treat with tea: lightly sweet, and so good with butter. Simple but perfect.

Now. These are the primary reasons why you must go to this bakery right now. But there are plenty of reasons to go at other times of the year, too. For one, they have highly respectable old-fashioned doughnuts. 

And nice, golden, spongy cupcakes with a generous piping of frosting. Note that these are more old-school bakery style than fancy cupcakery style, but you're not necessarily looking at a fussy cupcake here. 

Though not pictured, What's for Dessert also makes a very fine crumb cake, with fat pearls of brown sugar crumb perched atop a buttery cake base, and very nice sugar cookies, which they'll decorate according to season.

Everything is super-affordable in the bakery (lots of things under a dollar!), too. I should tell you it's not a place to hang out--no seating, inside or out--but overall, we're here for the sweets, not comfy seats and wi-fi, right? I think that What's for Dessert is a charming little spot, and I think you will, too!

What's for Dessert, 1901 Highway 71, Spring Lake Heights, NJ. On Facebook.

Rock Out With Your Cupcake Out: Confections of a Rockstar, Asbury Park

Recently, me and SpyMom hit up Confections of a Rock$tar, a new bakery in Asbury Park, NJ. A rock n roll bakery is right at home in this town, which is famous for being the place that Bruce Springsteen made a name for himself, at clubs such as the Stone Pony. This town has inspired confections before: there is a bakery a few towns over called the Scone Pony (love it, don't you?). 

At Confections, they have really good cake. Like, we were impressed (we being me, SpyMom, and SpyDad - come on, this is like royalty visiting your bakery!). We got the "Greetings from Asbury Park" cupcake, which as a cinnamon cake with cinnamon infused frosting. Yum Yum Yum. Rich frosting, moist cake - a winner.

But what impressed me equally as much as the cake was some of the names for the baked goods, which were rock themed. Some were just given iconic names (like the aforementioned Asbury Park), some had clever puns such as "S'more than a Feeling", and "Macaroon 5" cookies. After a lengthy discussion, me and SpyMom decided that the Greetings from Asbury Park really ought to have been called Cinnamon Girl, after the Neil Young song.

Of course, this brought on a big conversation, and we'd like to present some ideas we had for future cupcake names and flavors. (And I'm kind of a pro--I once designed a whole baked good menu involving rock music puns. Rolling Scones, anyone?).

BonBon Jovi: Howsabout a cupcake stuffed with a truffle in honor of a NJ rock legend?

Chai Baby: Not "Cry Baby" - Chai Baby!

Cinnamon Girl: cinnamon cupcake, Neil Young would approve.

Bananarama: Make a delicious Hummingbird cake, and name it for the 80s group. 

Crosby, Stills, and Ganache: A chocolate feat of deliciousness inspired by Crosby, Stills and Nash.

Peter, Paul, and Berry: A berry cupcake (could also be used with "cherry").

Bruce Sprinklesteen: A sort of funfetti variation inspired by the Boss.

Love me Two Limes: A lime cake and lime buttercream with a Doors feel.

Purple Glaze: A blueberry or blackberry cupcake with a matching violet-hued glaze would be a delicious homage to the rock song Purple Haze.

Another Peach of My Heart: Janis Joplin wailing "Piece of My Heart"? Enjoy it with a peach cupcake.

Greetings from Asbury Pork: Everyone has a bacon cupcake now; why not call it by a clever name?

Red Velvet Underground: Andy Warhol would love to eat the cake named after his pet project band.

Sympathy for the Devil's Food Cake: Rolling Stones approved cake.

But I digress. The main point of this post was to tell you that A) Confections of a Rockstar is worth a visit, and B) to inform you of how clever me and SpyMom are. Having (I hope) proved both points, I will now leave you with one more picture:

Confections of a Rock$tar, 550 Cookman Avenue, Asbury Park NJ. Online here.

Baked Good of the Day: Cannoli Cupcake, Del Ponte's Bakery, Bradley Beach, NJ

Truthfully, it's no visit home to my parents in New Jersey without a visit to Del Ponte's Bakery of Bradley Beach. This old-school Italian bakery has cookies by the pound, gorgeous cookies and cannoli, and all sorts of fancy pies and cakes.

They also offer fusion desserts, such as the Cannoli Cupcake, a cupcake with buttercream AND cannoli filling, topped with mini chocolate chips and crushed cannoli shell as garnish. Be warned: in my experience, the style of the cakes at Del Ponte tend toward slightly more dry (not because they're stale, just because it's more a style of cake meant to be paired with coffee), so definitely pair it with milk, tea, or coffee. Or do as my older sister did and just mainline the frosting and discard the rest (no, don't do that! It was just too sad to watch).

Cannoli cupcake: It's the most beautiful type of fusion dessert I can imagine. 

Del Ponte's Bakery, 600 Main Street, Bradley Beach NJ; online here.

Baked Good of the Day: Chocolate Chocolate Chocolate Cupcake, Sugarush, Red Bank NJ

Decisions, decisions. Do you need a cupcake...or, do you need to stuff your face with at least five types of chocolate?

How about both?

You can satisfy both of these desires in one compact form by way of this mega-chocolate cupcake at Sugarush (tagline: "a Sweet Experience") in Red Bank, NJ (also home of Jay and Silent Bob). They provide this magical service wherein they will mix and match their frosting and cake flavors to create a unique taste experience just for you, and on a recent trip, I chose to experience CHOCOLATE. 

I did this by doing the following:

1. First, I chose the chocolate cake.
2. I then asked them to fill it with chocolate (thanks!).
3. Next, I requested that they top it with triple chocolate fudge frosting (thanks again!).
4. And finally, when offered a drizzle of chocolate and chocolate chips on top...well, I think you can guess what I said.

The next step was basically chocolate awesome overload. You know how sometimes such a hit of chocolatey goodness will make you feel all warm and fuzzy inside, and like taking a little nap and cuddling in the sunlight afterward? This was that sort of experience. Don't pretend you don't know what I mean.

And believe it or not, the entire thing only cost less than $4. I forget the exact amount, but it was very reasonable considering all of the bells and whistles I got. 

Experience this magic yourself: visit Sugarush in Red Bank at 37 E. Front Street, Red Bank, NJ. Online here.

Seeking Sweetness: Daily Snapshot, Frog Cupcakes

CakeSpy Note: if you follow me on facebook or Twitter, you know that I love posting sweet pictures. Sometimes I post a daily feel-good photo on the site, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

Today's feature: frog cupcakes from Belmar, New Jersey. These cupcakes are a tradition that crop up around the time of the town's annual St. Patrick's Day parade (which usually takes place in Belmar before March 17--don't ask me why). They are usually vanilla, with a dollop of pink frosting, topped with green fondant and decorated like frogs. When you take a bite of the head, it's pink inside. It's awful and awesome all at once.

CakeSpy Undercover: Chocolate Chip Cookies from Cameo Cakes, Brielle NJ

This is a chocolate chip cookie.

But.

This is not just any chocolate chip cookie.

This one has the extremely high status of being SpyMom's pick as "the best chocolate chip cookies on the Jersey Shore". And SpyMom (who is also a famous children's book illustrator, btw) knows her cookies. After all, I credit her as the one who taught me everything I know about sweets.

Now, I will confess: as a bona fide lover of soft and fat chocolate chip cookies, I was a bit dubious. These looked suspiciously flat and crispy. But one bite took away all my fears.

Crispy, yes, but extremely buttery and flavorful. They shatter in the mouth in a sort of caramelly-brown-sugary explosion, which is punctuated by deep, dark, rich chocolate nuggets. Somehow, I found my soft-cookie-loving-self loving this cookie, and wanting more. 

I knew SpyMom wouldn't lead me astray. 

But if you are simply not to be brought over to the crispy cookie camp, don't fret: Cameo Cakes has plenty of other good stuff. For instance butter cookies, festively decorated:

...and crumb cake (one of my personal favorite foods):

...and all manner of other pastries, cookies, and bread-type things. They do wedding cakes too!

Basically, whether you look to the cookie or not, you'll probably find something you like at this charming Brielle, NJ bakery.

Cameo Cakes, 406 Union Avenue, Brielle, NJ; online here.

Batter Chatter: Interview with Julie Winer of Splurge Bakery, Millburn NJ

Splurge: verb. Definitions:

1. to indulge oneself in some luxury or pleasure, especially acostly one: They splurged on a trip to Europe.
2. to show off.

Well, I'd gladly engage in all of the above when it comes to baked goods, especially when they're as sweet and cute as the ones at Splurge Bakery in Millburn, NJ. But what's the bigger story behind the bakery? So glad you asked. And to answer, why don't I share this sweet q+a I shared with owner Julie Winer:

Splurge...please, tell me how you decided on your delicious bakery name. When we first came up with the idea for Splurge Bakery, we envisioned a place where you could come and really enjoy fresh-baked treats made from the finest ingredients.  It would be a great way to literally treat yourself and your family and your co-workers to something delicious; to really indulge in something and forget about your worries for a little bit.  Splurge just seemed a great way to represent that feeling!

You offer custom photo cookies. Do cookies taste better with loved ones' faces on them? Of course!  Everything tastes better when you're thinking about someone you love!  Our photo cookies are such a great item for 1st birthday parties, landmark anniversaries, weddings, and more - people just adore our homemade shortbread cookies, and topping them off with a photo of a friend or relative (or even a business card) is just an added bonus!

You have an event called "Whoopie Pie Weekend". Sounds like the best weekend ever, what happens during it? It is the best weekend ever! During Splurge Bakery's Whoopie Pie Weekend, we set up a Whoopie Pie bar where you can make your own Whoopie Pies, mix and match different cake tops and bottoms, and fill with delicious creamy icing.  We also have all of our unique Whoopie Pies available for sale, including traditional ones as well as Red Velvet, S'mores, German Chocolate, and – believe it or not — Pina Colada.  We'll be hosting our next Whoopie Pie weekend in January 2012, and we can't wait!S'mores whoopie pie

What cupcake flavor excites you most now that fall is in full swing? We're so excited about our new Caramel Apple Cupcakes for the fall.  They're made with our delicious spice cake, homemade caramel, and fresh apples.  They are the perfect cupcake for fall and apple season.

Tell me the truth. What kind of magic powers will I develop after I eat your Apple Magic Bar, which is made of everything that is delicious: Chopped pecans, butterscotch, coconut, apples and semi-sweet chocolate? Well, I wish I could tell you that you’ll be able to wave your fairy wand and grant 7 layers of rainbows and sunshine on everyone you meet!  But, I can say that you’ll just be really super happy and you’ll have a magic smile on your face when you’re done eating one.

I feel like rugelach is often an overlooked cookie, so I was happy to see it on your menu. Can you say a few words about why it ought to be loved? I love rugelach!  It’s just such a delicious cookie with lots of tradition built in to its flaky goodness.  We actually hand roll, fill with our home-made apricot or raspberry mixture, and then cut each rugelach, unlike many mass-produced varieties you see today.

What is the ideal frosting-to-cake ratio on a cupcake, in your opinion? In my opinion, a perfect cupcake will be 2/3 cake and 1/3 frosting, but I respect everyone’s own feelings about this. I know it’s a very personal preference!

When you have a day off from baking, what do you like to do? I don’t ever have a day off from baking, but if I did I’d go to New York City and see a Broadway show and go out for a nice dinner, maybe go to a museum if there was enough time!

What kind of treat do you crave on YOUR birthday? For my birthday this year, I had our own Luscious Lemon Cake with lemon curd, but next time I’ll have our cheesecake, which is amazing, if I don’t say so myself! 

What's next for Splurge? What’s next for all of us at Splurge is lots of birthday parties for kids of all ages in our prep kitchen, many corporate gift orders for the holidays, and tons of yummy treats, cakes, and pies for Thanksgiving, Christmas, and Chanukah.  We’re also hosting a fundraiser on November 18th for the landmark St. Stephen’s Church down the street from us here in Millburn, New Jersey which was badly damaged by Hurricane Irene. 

For more, visit the Splurge Bakery website.

Sweet Chill: CakeSpy Visits Hoffman's Ice Cream, New Jersey

Hoffman's Ice Cream in NJ is pretty famous. It's been featured on Man Versus Food and in numerous travel guides. The line is totally out the door all summer long.

But, you know, before it was on Man Vs. Food, it was where my grandma would take me and my sisters for a treat after going swimming by her house in Point Pleasant. Or where my soccer team would go to celebrate if we won a game (or drown our sorrows if we lost).

And recently a friend and myself visited Hoffman's to see if it tasted as good as I remembered.

Of course, my spytastes have become slightly more refined. During youth, my favored flavor was bubblegum (it was pink, with chiclets); but I decided to go for something more adult now that I am nearing thirty. Well, that is actually a lie: they did not have bubblegum on the day of my visit. I totally would have gotten it.

Our flavors of choice: a cup of cookie dough for me, a cup of chocolate peanut peanut butter for my companion, who got his in a cone, but it was soft, so they put it in a cup anyway and he kind of crumbled up the cone on top, like an ice cream cone crouton or something.

Happily, the ice cream was just as perfect as I remember. It's fairly simple stuff: the flavors are not extremely faceted or delicately balanced, but they are sweet, creamy, and delicious. As my companion said: “This is extremely good blue-collar ice cream.”

...and that is just fine with me.

Hoffman's Ice Cream, 3 locations; I favor the one in Spring Lake; find hours and information here.

Toast of the Town: French Toast from Who's On Third, Spring Lake, NJ

Submitted for your approval: French Toast, made using French Bread, from Who's On Third in Spring Lake, New Jersey.

Who's On Third is one of those establishments that straddles the middle ground between diner and casual restaurant (people from NJ will know what I mean). It's not fancy, but they have a pretty big menu, and offer pretty big portions. That's not for nothing.

But when it comes to French Toast, they have an intriguing entry on their menu. There is a particularly flowery description of their French Toast made using crusty French bread, dipped in egg batter, and served with syrup, butter, and confectioners' sugar.

And then, below that description, it notes that, if desired, the dish is also available with non-French bread. But really, it is written as sort of verbal sneer, like why would you ever do that?

Well, this spy crew will never know, because Danny ordered it the right way: made using French Bread. Served up in several buttery, battered-up, crispy-on-the-outside, custardy-on-the-inside coins of carbohydrate, this dish was a gorgeous gut-bumb and the perfect way to start a snowy New Jersey day.

Overall thoughts: worth trying if you're in Spring Lake, and a good warm-up to the delicious offerings down the street at Scone Pony.

Who's on Third, 1300 3rd Ave., Spring Lake, NJ.

Raising the Bar: The Chocolate Linzer Bar from Baker Boys, Ocean Grove NJ

Technically, the Linzer Torte is a rich nut pastry filled with fine raspberry preserves, criss-crossed with more nut pastry. But really, it's so much more--it's a flavor concept. One that translates beautifully to other types of baked goods: consider the Linzer Cookie, or my favorite, the Linzer Bar.

And now, Baker Boys in New Jersey has taken the concept one step further into delicious territory with their Chocolate Linzer Bar.

This decadent bar starts with a sturdy, shortbread-y crust which is so full of butter that it would be a fantastic cookie all by itself. Then it's made even better with a topping of a thick slab of chocolate mixed with a perfectly tart-sweet smear of raspberry preserves dotted with seeds. Seal it off with even more shortbread-y goodness, in the form of craggy, golden-topped crumbs dotting the surface of the bar, and what have you got? You've got yourself an expanse of deliciousness, that's what. 

What exit? 100. Get yourself to New Jersey!

The Chocolate Linzer Bar from Baker Boys, 69 Main Avenue, Ocean Grove, NJ (a second location is in Asbury Park); online at thebakerboys.us. Call ahead for availability.

Beat of a Different Crumb: Colossal Crumb Cake from Ocean Grove Bake Shoppe, NJ

When it comes to crumb cake, the ratio which generally reigns in my homeland of New Jersey tends to be something along the lines of 70/30, crumb to cake. Unfortunately, this has basically ruined all other crumb cake for me: no matter how delicious or well-made it may be, if it isn't crumb heavy, I'm probably not going to approve.

So you can imagine my awe, wonder and delight when I came across the colossal crumb cake (yes, that's the official name) at the Ocean Grove Bake Shoppe.

Seriously, this crumb cake is off the hook, with a ratio of roughly 90/10, crumb to cake. One Cake Gumshoe aptly dubbed it "crumb on a cracker"; I call it a modern miracle. This work of crumb cake art has a delicious crispiness on the outside which gives way to a (surprisingly not tooth numbingly sweet) chewy interior; the brown sugar is delightfully balanced with a touch of salt, and the sliver of cake beneath the crumb adds a nice, buttery contrast to the slightly gritty sweetness.

I'm pretty sure they have other things at this bakery; maybe one day I will try them. But for now, I only have one colossal crush.

Colossal crumb cake from the Ocean Grove Bake Shoppe, 55 Main Avenue, Ocean Grove, NJ; online at oceangrovebakeshoppe.com.

Cakespy Undercover: Mr. Cupcakes in Clifton, NJ

Recently, Cake Gumshoe Steph made a delicious new bakery discovery: Mr. Cupcakes of Clifton, NJ. In a world overrun by cupcake bakeries, what sets Mr. Cupcake apart? After sampling a variety of their flavors, here's what she had to say about their cupcakes:

The french toast was my favorite....like a light cinnamony coffee cake with vanilla icing in flavor. I also loved the hot chocolate, red velvet, peanut butterful chocolate, apple krisp & snowball fight. I didn't try the oreo cheesecake or triple chocolate but others said they were insanely good. All of the cakes & were so moist & not heavy at all-some had "tall" fluffy frosting & others had icing that hardens a bit. If you have not been yet, you absolutely have to go next time you are in NJ.....it was crazy good.

Crazy good sounds like high praise to us--looks like New Jersey just got a little bit tastier! 

Mr. Cupcakes is located at 1216 Van Houten Ave., Clifton, NJ; you can find them online at mrcupcakes.com.

Cakewalk Special: A Few More Sweet Spots by the Jersey Shore

Ah, the Jersey Shore. What's not to love? Bruce Springsteen. Kevin Smith. The rides and the boardwalk. Saltwater Taffy. And baked goods. Lots and lots of baked goods. Now, you may remember our Cakewalk in Bruce Springsteen Country from a while back. While that collection includes a bevy of baked good bliss in New Jersey, on our recent visit back we added a few new favorites to our roster; so without further ado, here are some more New Jersey bakeries to add to your to-do list next time you're in the Garden State:

Caputo Italian Pastry Shop: Though it's been around for a long time, this venerable institution of sweet is relatively new to the Cakespy crew. Perched in an unlikely spot in a strip mall, they craft delicate Italian specialties like Sfogllatella (or "lobster tail"), American standards like crisp chocolate chip cookies and chocolate and vanilla cupcakes, as well as some of the most whimsical little pastries we've ever seen--as illustrated by their swanlike cream puffs, pictured above. 444 Ocean Boulevard North Long Branch, NJ 07740, (732) 222-3838.


Cravings Gourmet Desserts: Our own Cake Gumshoe Kelly recently moved to Allenhurst, and we're so glad that she did, because in getting to know her new neighborhood we also got to know Cravings, a cheerful sweetshop boasting some of the most delicious, dense, fudgy brownies we've come across in a long time, as well as some extremely gorgeous-lookin' cakes--cannoli cream cake topped with a glossy chocolate veneer, anyone? 310 Main St, Allenhurst, NJ 07711(732) 531-7122.

Juanito's: Owner Juanito Torres came from Mexico to the states in the 80's, and his heritage shows in offerings like mantecado and mexican wedding cakes--but clearly New Jersey culture has made an impact, because sweet treats popular in NJ bakeries like cannoli (pictured at top) and cheesecake also make an appearance. And where Juanito's is concerned, when cultures cross paths, deliciousness is sure to follow. 159 Monmouth Street, Red Bank, NJ 07704 

Piece O'Cake: Unfortunately for us, it was more like Piece O'Heartbreak. When we see a pink house on the side of the road with a big sign that says "Piece O'Cake" with an arrow pointing to come hither, the Cakespies will go a-knockin'. Walking in, the most amazing sugary aroma enveloped the air--alas, this is a special-order bakery only, with no sweet treats for the mere walk-in, forethought-lacking mortals. Le sigh.

Sickles Market: An eclectic market in a style somewhat similar to Delicious Orchards; while their selection of baked goods was not enormous, it was solid, including a mix of items from outside vendors and items baked on site, including cupcakes, cookies, cream puffs and eclairs. However, when it comes to cider donuts, our hearts still belong to Delicious Orchards. Harrison Avenue, Little Silver NJ 07739(732) 741-9563; online at sicklesmarket.com 

Cakewalk in Bruce Springsteen Country (Central NJ Shore)

There exists, in a pocket of the central New Jersey Coast, an area that we'll refer to as "Bruce Springsteen Country"--an area which includes the namesake of his album "Greetings from Asbury Park", and stretches between Monmouth and Ocean Counties. And while everyone is fiercely proud of their hometown boy, there is so much more on offer here than just the possibility of a Boss sighting: it's also home to some of the most memorable black and white cookies, crumb cake and pastries we've ever tasted. On a recent visit, we sampled a number of the local bakeries; and while we didn't see Bruce along the way, we did spy (and taste) all sorts of other good things:

America's Cup Coffee Co.: This place looked pretty chain-y from the outside, but what an unexpectedly sweet surprise to find a beautiful display of alluring homemade biscotti. It was toasty, crunchy and satisfying. The coffee was just-OK, but the biscotti made our visit worthwhile. 633 Cookman Ave., Asbury Park; (732) 988-2000.

The Baker Boys: The New Jersey coast's answer to NYC's Billy's Bakery, their pastries stand alone, with a meltingly delicious apricot bar, moist cupcakes with jaunty peaks of frosting, and awesome cookies. Pastry chef Carol is pretty much our NJ idol. 69 Main Ave., Ocean Grove. Check out their brand-new location in Asbury Park's Convention Hall too! 69 Main Ave., Ocean Grove; (732) 361-8839. 

Bella Sogno: Make like Tony Soprano at this traditional Italian-style bakery in Bradley Beach, adjoining an espresso joint filled with an assortment of "Jersey" characters. The cookies are our pick here, from the buttery lemon twists to the "Chinese Cookie", whose name we've never quite understood but we love the taste. 600 Main Street., Bradley Beach; (732) 869-

0700.

Chez Cakespy: OK, so this isn't a bakery or even open to the public, but we couldn't resist sharing one of the true highlights of our trip, a three-tiered chocolate cake with pink buttercream frosting made by Cake Gumshoe Margie, which was unbelievably rich and perfect. The occasion was happy too: a 6-month wedding anniversary cake for Mr. and Mrs. Cakespy. Sigh. Cake Gumshoes Margie and Kenny's House, West Belmar.

Delicious Orchards: A bit off the shore path but worth the drive, Delicious Orchards is a gorgeous farm market featuring Apple Cider Donuts (available online) and great pies; though we hear their crumb cake leaves something to be desired. 36 State Rte. 34 So., Colts Neck; (732) 462-1989. Online at deliciousorchardsnj.com.

Dunkin' Donuts: They say that America Runs on Dunkin', and we don't know where this is more clearly illustrated than in New Jersey (anyone who's seen the line there at 8am will know). No, their donuts are not the best we've ever had, but there's just something about Dunkin' Donuts; being based on the West Coast, we'd be remiss if we didn't pay homage. Various locations; online at dunkindonuts.com.

Espresso Mio: They don't make it in house, but their crumb cake was gorgeous, with the perfect crumb-to-cake ratio (roughly two thirds crumb, one third cake) and a heavenly dusting of powdered sugar.

Their scones, which looked quite good, are made in-house. Bonus: their coffee stood up to Seattle-based Mr. and Mrs. Cakespy's standards too! 1005 1/2 Main St., Belmar; (732) 280-9001.

Freedman's Bakery: Walk right past the cakes and go for a black and white cookie here: they're perfect. The texture of the cookie and consistency of the frosting simply cannot be beat, in our book. Make like Jerry Seinfeld and see if you can get black and white in every bite. 803 Main St., Belmar; (732) 681-2334.

Hoffman's Ice Cream: This place rules the dairy arena with rich, flavorful homemade ice cream. We have a guilty place in our hearts for the bubblegum ice cream, which, if pressed to describe how it tastes, we would have to say "pink". 569 Church Street, Spring Lake; (732) 974-2253.

The Macaroon Shop: The Cakespy crew is split on this one: Head Spy Jessie likes their crumb cake; Cake Gumshoes Bridget and Kenny prefer the namesake macaroons; Cake Gumshoe Margie doesn't care for their goods at all. Mr. Cakespy just eats what we tell him to eat. See for yourself! 107 Main St., Avon-By-The-Sea; (732) 776-6363. Online at themacaroonshop.com.

Mueller's Bakery: Gorgeous cookies, and a wonderful neighborhood to walk around in during the summer. Their crumb cake and black and white cookies are our picks. 80 Bridge Ave., Bay Head; (732) 892-0442. Online at muellersbakery.com.

Pianconnes Deli and Bakery: Ogle at the cases upon cases of deli and bakery treats: butter cookies, Italian pastries, and cakes. Don't go in a rush though; service can be slow, and lines are often long. It's worth the wait. 804 Main St., Bradley Beach; (732) 775-4780.

What's For Dessert: The service can be gruff, but their cakes and pastries more than make up for it. Perfect shortbread cookies, cupcakes, and a gorgeous crumb cake all await you in a tantalizingly scented sanitary white bakery. 2407 State Rte. 71, Spring Lake Heights; (732) 974-3003.

Wish You Were Here: Half souvenir shop, half cafe, this is an absolute treasure, with cookies like you wish your mama made, beautiful brownies, and creatively flavored homemade truffles in flavors like mango-habanero and peanut butter and jelly. 612 Cookman Ave., Asbury Park; (732) 774-1601.

Got any other hot NJ tips? Email us!

Up, Up and Away!: Upcakes by Dixie Picnic

What goes up, must come down. True, but not always pretty: ruined pancakes, botched face lifts and Britney Spears' careers come to mind.

However, at Cakespy we've spied something that's just as sweet on the flipside: Upcakes by Dixie Picnic, a Southern NJ-based bakery. What exactly is an Upcake? Well, according to their website, it was an invention prompted when a young family member would only eat the frosting off of cupcakes and then discard the rest; such a waste! The solution? Frosting the sides in addition to the top, duh. A win-win situation; no cake wasted, and no more poor cake-to-frosting ratio. As might be expected, they have become a bit of a legend in the area.

And now, with thanks to a custom-designed shipping box, they are able to ship these frosting-laden treats (in flavors like lemon buttercream, red velvet or pistachio in addition to the requisite chocolate and vanilla) anywhere in the inland US! Overnight shipping is the only option for most places, but within the Mid-Atlantic region and parts of the Northeast, they'll ship via ground.

We'd say that everything's coming up cake.

Dixie Picnic is located at 819 8th St., Ocean City, NJ; orders can be placed via telephone (609) 399-1999 or online at dixiepicnic.com.

Cakespy Note: It was rather difficult to resist the temptation to call this post "Up Yours, Cupcakes!", but as you can see we took the high road.

Things That Make You Go Hum: The Hummingbird Cake of Baker Boys and More

Hummingbird cake. Perhaps the easiest way to describe it is like carrot cake, but instead of carrots, it has banana and tiny bits of pineapple and nuts. Originally from the Deep South, the origin of the name is a bit of a mystery; some say that it's because it's so good it makes you "hum with happiness".

However, we prefer another explanation, that its sweetness causes people to hover around it, like hummingbirds around sweet nectar. Indeed, this is exactly what happened when we first encountered the Hummingbird cake at Baker Boys of Ocean Grove, NJ, a bakery opened earlier this year by the charming Russell Lewis (who cites Billy's Bakery and the Buttercup Bakeshop as inspirations). With dense, moist, subtly spiced banana cake layers and thick, buttery frosting, it was one of those cake slices that is pretty much impossible to stop eating until it's gone--and that will leave you aching for more. We've heard that crack has this effect too, but we digress.

And while the store employee told us that Red Velvet was the most popular flavor, we at Cakespy believe that another cake is going to cause a stir--er, make that a hum, once word gets around.

The Baker Boys is located at 69 Main Ave., Ocean Grove, NJ. 

Cakespy Note: Not in NJ? We feel your pain, so we tried out a Hummingbird cake recipe ourselves, from Whole Foods (we've generally been happy with their recipes). We opted to make it into cupcakes instead; here's the recipe, with a picture of our results.

Hummingbird Cake (from the Whole Foods Website)

• 3 cups all-purpose, unbleached organic white flour
• 1 3/4 cups organic evaporated cane sugar
• 1 teaspoon salt
• 1 teaspoon soda
• 1 teaspoon ground cinnamon
• 3 large organic eggs, beaten
• 3/4 cup unsweetened organic applesauce
• 1 cup canola oil
• 2 teaspoons vanilla
• 1 cup crushed pineapple with its own juice, (do not drain)
• 2 cups toasted pecans, chopped
• 2 cups organic bananas, chopped (about 4 medium)

Glaze

• 2 cups powdered sugar, (use organic if available)
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla
• 3–4 tablespoons organic low fat milk

Preheat oven to 350°F.

Lightly spray or oil a 9x13-inch baking dish and set aside.

Combine flour with sugar, salt, soda, and cinnamon in a large bowl. In a separate medium bowl, beat the eggs with the applesauce, oil, vanilla, and pineapple until well combined. Add this egg mixture to the dry ingredients, incorporating all ingredients well. Add the pecans and bananas, mixing well, until all ingredients are combined. Spoon the batter into prepared baking dish. Bake the cake for 50 to 60 minutes, or until done when tested in the center with a toothpick. Allow the cake to cool completely.

Make the glaze by combining the powdered sugar with the cinnamon in a medium bowl. Add the vanilla and the milk, stirring with a wire whisk. The glaze should spread easily. Pour the glaze over the cake and using a rubber spatula, spread evenly across the entire top of the cake. As the glaze sets it hardens a bit.