Salted Butterscotch Cashew Shortbread Bars 4 Eva

Salted. Butterscotch. Cashew. Shortbread Bars. It's necessary to pause while considering the sum of these awesome parts, which heighten the experience of each to a sort of baked goods nirvana state.

It's a recipe that I came up with for the Walkers Shortbread challenge, but for the event, I honed and perfected it, and here is what I consider the absolute ideal version of the recipe. 

I'll tell you the truth: I didn't win the competition with these. But I think that I win at LIFE, because I have the ability to make this recipe whenever I want! Plus, when it came to the end of the event, there were only a few left, so I think the crowd liked 'em! 

I should mention that it was a great event, btw. I got to meet Susan of Girl in the Little Red Kitchen, who brought a killer cheesecake (and who like me is a proud pug parent):

Serena of Big Apple Nosh, who brought these ridiculous Hazelnut Banoffee Tartlets:

and Emily of Nomnivorous, who brought the most beautiful boozy pie I've ever seen; I got to hang out with Alejandra Ramos and a bunch of other cool dudettes (and a couple of dudes).

Oh oh oh! Here is the recipe. I should note that you'll see that the pan I used is bigger--I doubled the recipe and it worked fine.

Oh, and--you're so very welcome.

Printable Recipe here!

Salted Butterscotch Cashew Shortbread Bars
Makes 1 big serving (kidding. sort of)

• 2 boxes Pure Butter Shortbread
• 3 tablespoons butter
• 1 package (10 to 11 ounces) butterscotch chips
• 1/2 cup light corn syrup
• 3 tablespoons butter
• 2 teaspoons cream
• 1 teaspoon vanilla
• 1 cup coarsely chopped nuts (I suggest cashews or pecans)
• coarse sea salt

Procedure

1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch square baking pan.
2. Combine the cookies and melted butter in a food processor or blender with a pulse mode. Press it into the pan. Bake for about 10 minutes, or until lightly golden on the edges. Remove from the oven.
3. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, cream, and vanilla. Cook and stir over medium heat until smooth.
4. Spread over crust. Sprinkle with the nuts; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Sprinkle with coarse sea salt. Cut into bars when totally cool. 

Baker's Dozen: A Batch of Valentine Links!

Love is...a heart-covered cake.

Or a conversation heart coated cake.

Or a conversation heart cream pie!

Speaking of conversation hearts, did you know you can make your own? It's easy.

Fun to munch: Cupid Crunch.

A valentine sweet: Calabrian Love Knot cookies.

Always romantic: chocolate seduction cake.

Highly adorable: Valentine thumbprint cookies!

A very nice cookie: Red Wine Valentines. 

Windowpane heart cookies!

Valentine cupcakes: a tutorial.

Chocolates? Pshaw. Go for the gold with chocolate covered chocolates.

Almond French toast hearts: sweet for the morning after Valentine's day. 

Or go Venezuelan and make golfeados, a kind of sticky bun. Yum.

United States of Ice Cream

Ice Cream. Who can resist its sweet, creamy siren call on a summer night? Or day? Or...if we're being honest here, any day, regardless of time of year? 

In my opinion, ice cream is a taste of pure happiness. And while that happiness is universal, precise preferences can be regional. Everyone has a favorite spot. For some, it's the ice cream shop in the town where they grew up; for others, it's the swanky scoop shop they discovered as a mature adult; for some, it was a chance encounter: love at first lick while on vacation or visiting relatives or the like.

But collectively, I believe that we can all share in this sweetness, and so I hit up basically everyone I knew and asked where they'd suggest getting a cone or a cup, a scoop or a sundae. And I dutifully logged every single response. Consider this the soft-serve of that labor: a highly informal guide to where to get ice cream in the US. Don't be disappointed if I missed a spot you'd suggest: instead, chime in. I'm happy to add suggestions that come in via email or as comments. Just please no nationwide chains (regional is fine). Also, while I am happy to mention regional brands, I am primarily looking for places with retail locations. 

Got it? Good. Let's go. It's a sweet trip. 

Alabama

Durbin Farms in Clanton (Lisa O., who says "peach ice cream and more!")

Sweet Advantages in Selma (Cindy Lou's Cupcakes, etc)

Honorary Mention (not actually ice cream): Steel City Pops (Minde M-B, who says "100 percent natural homemade gourmet and delicious")

Alaska

Hot Licks, Fairbanks

Arizona

The Sugar Bowl, Scottsdale (Emily S., who says "Very historic and very delicious")

Sweet Republic, Scottsdale (Randi S., who says "has amazing flavors")

Arkansas

Loblobby Creamery, Little Rock (Deede M.)

Yarnell's (Mini Empire baker Christy; "But I heard rumors they were going out of business")

California

Bi-Rite, San Francisco (many people, but the first to mention it was @madebyUSwthlove)

Dandy Don's (Like the self-confidence, @DandyDonsIC!)

Dewar's Ice Cream & Fine Candies, Bakersfield (Donna L.)

Flavor Brigade, Oakland (@tartoakland)

Humphrey Slocombe, San Francisco (@barbie2be)

Ici, Berkeley (famed pastry chef Dana Cree says "best in the country!")

Kind Kreme (Ben C. says "makes some amazing vegan flavors")

Loard's (@tartoakland)

Penny Ice Creamery, Santa Cruz (Erin Hunter)

Scoops (says Jesse LeDoux, who proclaims it "best in the world"!)

Sketch, Oakland (Mari Osuna)

Tucker's, Alameda (@tartoakland)

Colorado

Liks (Mary P.)

Little Man, Denver (Mary P.)

Sweet Action Ice Cream (@dnsvm and Church of Cupcakes)

Connecticut

Rich's Ice Cream, Oxford (Heather L.)

Salem Valley Farms

Shady Glen, Manchester, CT: Classic 50's throwback (Dan Sheehan)

Sweet Claude's, Cheshire (Blondie & Brownie)

UConn Dairy Bar, Storrs, CT: Fresh from University cows, made by scientists or something, very seasonal flavors. (Dan Sheehan)

Delaware

Woodside Farm Creamery (Amie F.)

Florida

Jaxsons, for the "homemade ice cream and home of the kitchen sink." (Kim M-F)

Georgia

Leopold's, Savannah (Kim M.)

Morelli's, Atlanta (Candy W.)

Hawaii

Tasaka Guri Guri Shop in Kahului on Maui (Jennifer H.)

Photo: Vanessa V., on YelpIdaho

Rainey Creek Country Store, Swan Valley (Erin J., who informed me they sell SQUARE ice cream, pictured above)

Sub Zero Ice Cream, various locations in Idaho and beyond

Illinois

Black Dog Gelato, Chicago (famed pastry chef Dana Cree)

Margie's Candies, Chicago

Ollie's Frozen Custard, Sycamore (Emily B.)

Ruth and Phil's Gourmet Ice Cream, Chicago

Scooter's Frozen Custard, Chicago (Sarah K-M)

Indiana

Handel’s Ice Cream (@BigFatBaker)

Iowa

Whitey's (with locations in Iowa and Illinois, per Lindsey P.)

Kansas

Sylas & Maddy's, Lawrence (Courtney J.)

Kentucky

Homemade Ice Cream & Pie Kitchen, Louisville (Casey S-P)

Louisiana

Creole Creamery, New Orleans (Krystle S., who says "Bananas foster ice cream! Homemade Waffle cones! And it's right in the old McKenzie's bakery shop on Prytania. It's a must-stop.")

Eskamoe's Frozen Custard in both Monroe, West Monroe, and Ruston, LA ("is pretty awesome." - Christina R.)

Maine

Mount Desert Island Ice Cream Co. (Blondie & Brownie)

Red's Dairy Freeze, South Portland(Brittany, who says "They have amazing non traditional soft serve flavors.")

Round Top (Blondie & Brownie)

Maryland

The Dairy, University of Maryland, College Park (Says Brittany: "Allegedly has a higher fat content than allowed by law because it is only sold on campus.")

Takahara Bros, Baltimore (Jenny D.)

Massachusetts

Sweet fact: I was told by reader Mary Parker "Did you know they eat more ice cream in Boston, per capita, than anywhere else? Toscanini's, Rancatore's, and Christina's lead the bunch (though they are all technically Cambridge et al.)" .

Four Seas on Cape Cod ("is the greatest ice cream!" says @ExpatC)

Johnson's Drive In, Groton (Wendy M.)

Picco (Jen M.)

Polar Cave, Cape Cod

Rancatore's

Sully's (@sweetactionic)

Toscanini's, Cambridge (Jen M.)

Honorary Mention (in stores only): Batch (Jen M.)

Michigan

Hudsonville (Pam P. and Kimberly CupcakeBoss)

Michigan State University Dairy Store (Laurie E.)

Ray's (Pam P.) 

Minnesota

Sebastian Joe's, Minneapolis (James Norton)

Mississippi

Mississippi Ice Cream Factory, Brookhaven

Missouri:

Andy's Frozen Custard, Columbia (locations in TX, AR, and IL too, but the biggest concentration in MO) (@Kap_L) 

Glacé in kansas city (@jonesingfor)

Ted Drewes Frozen Custard (ReTrailer)

Montana

Chocolate Moose, Bozeman (Lindsey H.)

The Big Dipper (Lindsey H. and Carrie S., who adds They also do " random acts of community" where they will just show up in random spots where they know there will be a crowd and serve ice cream for free for whoever wants it. They keep out a tip jar and choose a charity to donate all of the jar to. Awesome place.)

Nebraska

Goodrich dairy, Omaha (they have locations in the area, but mostly Nebraska) (Tracy Z.) 

Ted and Wally's

UNL Dairy Store

Nevada

Luv it Frozen Custard, Las Vegas (Julie B-H)

New Hampshire

Annabel's, Portsmouth (Blondie & Brownie)

Arnie's Place, Concord (Wendy M.)

The Back Room

Beech Hill Farm, Hopkinton (Jennifer V.)

Bishops Ice Cream, Littleton (Louise W.)

Granite State Candy Shoppe and Ice Cream (Wendy M.)

Sawyer's Dairy Bar (Wendy M.)

New Jersey

Applegate Farm, Montclair (Cait)

The Bent Spoon (Elizabeth S.)

Denville Dairy, Denville (@MrsAdamHughes)

Halo Farms, Trenton (Kathleen L)

Hoffman's

Kohr's

Ryan's, Shrewsbury (Terri W.)

Van Dyke's, Ridgewood (Regina J.)

Zita's Ice Cream, New Providence (Jennifer N.)

New Mexico:

Taos Cow, Taos

New York

Abbott's Frozen Custard (Courtney N.)

Ample Hills, Brooklyn (David V.)

Anderson's Frozen Custard, Buffalo (Kara A.)

Gifford's Ice Cream (Nancy A.)

Herrell's, Huntington (Danielle J.)

Itgens in Valley stream (Linda K-S, who says "written up everywhere")

Ji and Jo, NYC (Beccy R.)

Lake Effect Ice Cream

Martha's Dandee Creme, Queensbury (Josh of Bluebird Microcreamery)

Max & Mina's, Queens (Kelly Mola)

Van Leeuwen, Brooklyn (Mariah E.)

Victory Garden (J. Benjamin)

North Carolina

Mapleview Dairy Farm ("hands down" says @Bakefails and @BLDGbloc agrees)

North Dakota

Pride Dairy

Ohio

Graeter's (Diane Kappa and Elizabeth Gordon)

Aglamesis Brothers; Dojo Gelato; & Madisono's Gelato & Sorbet. @roarke_d

East Coast Original Frozen Custard!! A classic from the days of Euclid Beach Amusement Park! (Kelly F.)

Handel's (Sara D-P)

Honey Hut Ice Cream, Cleveland (Stephanie Z.)

Jeni's Splendid Ice Cream

Mitchell's (Diane Ketler)

Sweet Moses, Cleveland

Oklahoma:

Braum's, various locations

Freckles Frozen Custard, Tulsa (Becca S., who says "the golden driller in particular --- it has an 'oil' pool of hut fudge in it!")

The Custard Factory (formerly Rusty's), Norman (Ashley B.)

Oregon:

K R Drive Inn (Lisa O.)

Ruby Jewel (@lizaface)

Salt & Straw (@sockittomesocks)

Tillamook (Java Cupcake)

Regional Brand to try: Umpqua Dairy Ice cream - Roseburg, Oregon

Pennsylvania

Bassetts, Philadelphia

Dave and Andy's, Pittsburgh (Joe)

Gerenser's Exotic Ice Cream, New Hope

Landhope Dairy in Kennett Square, PA (Jill Lightner)

oWowCow, 2 locations (Audrey O.)

Rakestraw's, Mechanicsburg (Stacy M., who says "you *have* to try the Teaberry!")

Tanner Bros. Dairy in Ivyland Pa (Kathleen L.)

Rhode Island

Ice Cream Machine in Cumberland, RI (Kim S.)

The Original Vanilla Bean, Matunuck, RI: crazy, fun, delicious flavors. (Dan Sheehan)

Gray's Ice Cream, Tiverton, RI: fancy flavors (Dan Sheehan)

South Carolina

Kilwin's Chocolate and Ice Cream, Charleston

South Dakota

Dairy Bar at SDSU at Brookings (@lindseyhurd says "amazing ice cream & they also invented cookies and cream ice cream." - read more here)

Tennessee

Mayfield Dairy (Carol H.)

Sheridan's Frozen Custard (Erin)

Texas:

Note: "Texas is Blue Bell Country," says Anna Ginsberg, author of The Daily Cookie: 365 Tempting Treats for the Sweetest Year of Your Life

Amy's Ice Creams (@charmingred)

Utah

Utah State University. (Erin J., who says "Rich, creamy, thick ice cream. Aggies all the way!")

Vermont

Burlington Bay Cafe (Gina H., who says "Maple Creemees!")

Mountain Creamery, Woodstock

Virginia

Bev's Homemade Ice Cream, Richmond 

Dairy Godmother, Alexandria

Washington

Bluebird Microcreamery (did you know I did a mural in their bathroom?)

Cupcake Royale (Sara Jane Elisabeth)

Elevated Ice Cream, Port Townsend (@gfrancie)

Ferdinand's, Washington State University (Jama W.)

Full Tilt Ice Cream (Jill Lightner )

Mallard Ice Cream, Bellingham

Molly Moon's, Seattle (multiple people, but the first was @vanadiumzest!)

Olympic Mountain, Shelton (Linda W.)

West Virginia

Brake's Dairy King in Buckhannon (Beth J.)

Wisconsin

Babcock Hall (James Norton, who notes "although frozen custard is the real cult favorite in the Dairy State (a big vote for Michael's)". Don't worry James, I have included custard, too!) 

Chocolate Shoppe Ice Cream (@epistemophilia) of note: Signage outside says, "You want nutrition, eat carrots."

Kopp's

Michael's (James Norton)

Purple Door Ice Cream, Milwaukee (MKE Cupcake Queen)

Wyoming

Farson Mercantile

Moo's Gourmet Ice Cream, Jackson Hole

Heart Shaped Peanut Butter and Jelly Roll Cake for Peanut Butter and Company

I’m not saying that you should totally ignore chocolate on Valentine’s Day. But…why not also include a cake that is more fun to make with a partner: the Peanut Butter and Jelly Roll! If you’ve ever made a Jelly Roll cake at home, you know that it can be hard to handle the rolling of the cake while baking solo–so why not employ your Valentine with this most delicious task? You’ll be rewarded with a delicately spongy cake which gives way to a rich, deliciously smooth white chocolate peanut butter filling, beautifully paired with sweet strawberry jelly. Bonus points if you roll it into the shape of a heart! This is an adaptation of a classic Jelly Roll recipe I discovered in Taste of Home.

For the full post and recipe, visit Peanut Butter and Company!

Cake Byte: New CakeSpy Article on Craftsy!

Totally sweet! I just wanted to let you know that I am now contributing to the awesomely sweet site Craftsy.com.

You can check out my first published article, on cake stenciling, here! 

Sweet Product: Whoopie Pies From Chococoa Baking Company

Not so long ago, I received an email from a place called Chococoa Baking Company, asking if I'd sample their whoopie pies.

Turns out this retail bakery (with an online and wholesale division) has made quite a name for itself in the North Shore of the greater Boston area, where they've been churning out what they call "the Whoopie"--a mini (3 bite-ish) version of the popular treat that is "A smaller, richer, triple chocolate version of the childhood treat." 

Co-owners Alan and Julie have some eclectic inspiration. For Alan, this is the realization of a lifelong dream to develop a snack food. He thanks his two heroes: first his mother, and then...former Federal Reserve Chairman, Alan Greenspan. Of course. As he explains it, "My mother was a great baker and always trying new recipes." As for Mr. Greenspan? He said that you do not need to develop a new product but rather improve an existing one. Nice. 

Julie, Chococoa's co-owner, is a Maine native who grew up making whoopie pies with her grandmother and mother; she felt that the classic treat could benefit from a makeover, too. 

Sure, I said, and they sent me a sample. But I don't know if they were aware of what exactly awaited their sweet treats when I received them. Because, you see, I like to get to know baked goods before I sample them. So, I unwrapped them and had way more fun with them than I ought to have.

First, I showed one my hamburger phone.

HAMBURGER PHONE!

I showed a few my book. They made appropriate cooing sounds of approval.

I gave some a healthy snack.

I safely wrapped a few and took them for a walk.

I took them to an 18th Century Garden. Bet you're wondering how I knew it was an 18th Century Garden.

I showed them statues.

I showed them historical landmarks.

Back home, I introduced one to a naked baby.

One enjoyed a conversation with a cupcake.

I shared with them some of my artwork.

I showed them my unicorn collection:

They were so happy.

and then I ate them.

Wow, you're thinking, when did this turn into a Whoopie Pie snuff film? No, people. They're just whoopie pies. They're meant to be consumed.

And for sure, these ones were rather tasty. In the parcel, as you've noticed in the pictures, there were several different flavors of filling. I tried ones filled with vanilla cream, salted caramel cream, raspberry cream, and chocolate ganache. 

What's clear is that these are a step above your typical ubiquitous whoopie pie, quality-wise--the fillings are on par with the frostings at a high end cupcake shop, and the cake is quite nicely made--very chocolatey, and not crumbly or devoid of flavor like so many whoopie pies can be, in my opinion. 

I vote that they are a highly satisfying treat. And proof that sometimes it's great to take some childlike joy in your food, and play with it!

Buy your own whoopie pies to mess with! If you're in Newburyport, visit 50 Water Street, where they have a retail location; or, order online. Here's their website.

Finer Diner: 24 Diner, Austin TX

I need to talk to you about a very special diner called, simply, 24, in Austin, Texas. The name refers to how many hours they are open per day. Get it?

Now, to say "diner" might be ever so misleading. As they say on their website,

"When you hear the word diner, you probably think greasy spoon. 24 Diner is anything but. Essentially, we took all the elements of the concept we liked — classic American cuisine, good service, fun atmosphere — and turned it up about 10 notches. We offer chef-inspired comfort food, local & organic fare, a full bar and a killer beer & wine list. A finer diner, if you will. And you can stop in anytime. We’re open 24 hours a day."

But don't worry--just because it's "turned up about 10 notches" doesn't mean it's inaccessable. True, it's undeniably hip, and the dishes will cost a bit more than a greasy spoon, but it's worth it, because they do very fine work here. 

And plenty of it is sweet stuff. Since I was there for breakfast, I am mainly going to focus on morning sweets, but they do have a daily dessert list and based on everything I tried, I am going to go ahead and say you should probably try something. For instance, while browsing their Facebook page, I found pictures of desserts such as the Kentucky Bourbon pie (pictured above) and the honey cheesecake with graham cracker crust and lemon honey sauce (below).

If you love breakfast carbohydrates, you must get one of their Belgian waffles. It's a waffle a little different than I have ever tried, a yeast-risen dough with butter, Madagascar vanilla, and raw sugar. The high quality ingredients are evident from first bite--that light vanilla scent that permeates the waffle is tantalizing to smell as you're served, and it will definitely make your mouth happy. Oh, and it's served with fancy Grade A light amber Vermont maple syrup. And the butter definitely has some flavoring. Honey? I don't know. It's good though.

And you must get a shake. Shakes start with vanilla ice cream and then you can expand by adding quality ingredients such as single-origin chocolate, local strawberries, Grade A Vermont maple syrup, housemade syrups, and Texas Coffee Traders espresso. I suggest that you run, don't walk, for the Roasted Banana and brown sugar milkshake. This thing makes me want to do a happy dance. Like bananas foster meets banana cream pudding meets milkshake. And with fresh whipped cream on top! It makes you wand to do some happy banana dance or something. But please don't, because the clientele is hipster cool here. You don't want to lose your hip standing.

24 Diner, 600 N. Lamar, Austin, TX; open 24 hours. Online here.

Almond Croissant, Elizabeth Street Cafe, Austin TX

I have sampled the almond croissant by Elizabeth Street Cafe in Austin, and I found them highly satisfactory. 

My path was indirect, however. Although I have been to the cafe, which specializes in Vietnamese food with a Frenchy twist, I actually sampled the croissant at the (sadly) now closed trailer La Boîte. It was a very cute spot: a trailer on a hill selling macarons, coffee, croissants and sandwiches. Here is a photo by Aimee Wenske and Jeff Kauffman.

I had visited after it was suggested by a reader; me and a buddy stopped by the pre-funk before breakfast at 24. 

Which takes us back to that almond croissant. 

It was supplied by the Elizabeth Street Cafe, I learned, and it was a fine specimen. A crackly exterior that did that nice shatter-crunch thing that a good croissant should do, in your mouth, not in your hand. A rich, almond-y flavor that permeated each bite. Crunchy almonds on top to give it a texture contrast with the smooth, slightly gooey interior. Overall, a very satisfying croissant experience.

That's all. Go get one yourself.

You can't enjoy one at La Boite anymore, but go right on over to Elizabeth Street Cafe, 1501 S. 1st Street, Austin; online here.

CakeSpy Undercover: Brown Betty Desserts, Philadelphia

Let's sit for a spell and chat about the magic that is Brown Betty Dessert Boutique in Philadelphia.

First, because I know you like to get the nasty bits out of the way straightaway, I need to tell you that the only flaw in this delectable beacon of sweetness is their hours. They have two locations: the main, have-a-seat-enjoy-a-treat spot in the Northern Liberties neighborhood. This one doesn't open til noon. The second location, a tiny spot at the Liberty Place mall in Center City, doesn't open til 10am. I know. Don't they know I need cake for breakfast?

But--and it is hard for me to say this, trust me--it's worth waiting til 10 or noon, depending on where you are. Because the desserts are really good.

The bakery definitely veers toward southern sweets, and has a very cute story (per their website):

Brown Betty Dessert Boutique is named after our mother/grandmother, Elizabeth Ruth Hnton (friends and family call her either Betty or Liz). Every Sunday when we'd go to visit there'd be a few baked goods already baked: hard tacks (a country word for biscuits), apple pies (always two at a time) or those mile high poundcakes. Everyone loved them! Elizabeth's love and talent for baking and the stories she told of her youth while doing so are the inspiration for Brown Betty. While Elizabeth doesn't bake as much as she used to (she is still our most trusted and toughest critic) - we still remember how good it all used to taste.

The menu is heavy (pun intended) on pound cake, which is a specialty and the base for many of their cupcakes and layer cakes. But while cakes dominate the menu, they're not the only item available. There are also some very nice looking cookies available, and they also do rice pudding, peach cobbler (seasonally), and, of course, Apple Brown Betty.

After doing the jerk thing I do and asking "what is the best thing here?" to the employee working at the time, I was advised to go for the "Only For Eliza"--sweet potato poundcake with spiced Vanilla buttercream. A lovely poundcake with a nicely rounded-out flavor, earthy and soothing, from the sweet potato; sweet as can be and far more enjoyable with frosting. "That's a good cupcake" I say. Only for Eliza...and ME!

I have also sampled their "Sing Little Alice"--Chocolate and Vanilla Cake Swirled and Vanilla or Chocolate Buttercream. And their "Company's Comin'"--Vanilla Poundcake and Coconut Cream Cheese Buttercream. I freaking love how they use poundcake as the base of many of their cakes and cupcakes. It makes them so enjoyable, and the cake is rich and nice and buttery, so it isn't a bummer if you ration out the frosting wrong in your eating and end up with a bite or two of just cake. The cookies are good, too. They are nice, big softies. Just the way I like it.

Of course, if you're not in Philadelphia, or even near Philadelphia, they have a cookbook: The Brown Betty Cookbook. 

They do weddings too, and--I love this--their guiding principle is, "We are obsessed with the concept that our wedding and special occasion cakes taste as good as they look (if not better)."

Brown Betty Dessert Boutique, two locations; main location, 722 N. 2nd Street, Northern Liberties neighborhood; petite location, Liberty Place mall in Center City, near the 17th Street entrance; more info on the website.

Baker's Dozen: A Batch of Sweet Links!

Photo: Vanessa V., on Yelp

In Idaho: at the Rainey Creek Country Store in Swan Valley, reader Erin J. alerted me that they sell SQUARE ICE CREAM. 

This ice cream scooping device was featured a long time ago. But I want one, now. 

OMG: I love these new cake stands by Fishs Eddy.

Ritz crackers, stuffed with something unexpected.

Definitely need an ice cream cake pie.

A video love story dedicated to Sarris Candies (I love this)

I never knew Bill Clinton had a Lemon Chess Pie.

Chocolate and peanut butter crunch cake. YES!

Love this: a company that sells specific cake decorating project kits.

Chocolate Halva Roses sound like a tasty option in NYC.

Hey! The California Olive Ranch featured me on their blog!

That reminds me: KEBABKA!

In case you missed it: 50 uses for Oreos You May Not Have Considered.

Twice as Nice: Two Books about Pie

Now, this is a truly great moment in life. Right now, recipes by me are featured in not one but two books about pie.

I'm very happy about this, because I consider both of these books worthy of purchase--and not just because of my presence. Although that doesn't hurt, of course.

First is A Year of Pies: A Seasonal Tour of Home Baked Pies by Ashley English. This beautiful book features pie for all seasons of the year. It includes recipes which reverently reflect seasonal produce...and then my recipe, for Saltwater Taffy Pie.

Hey, I'm here to make it FUN! Joking aside, it's a fantastic book and ideal for creating pies that really will make your year far awesomer. 

Next is Pieography: Where Pie Meets Biography-42 Fabulous Recipes Inspired by 39 Extraordinary Women by Jo Packham of Where Women Cook. This book poses an interesting question: "what does your life look like in a pie?".

Well, me and several other female food writers and bloggery types contributed with an essay and a recipe. Mine is a particularly lovely essay about the fleeting and beautiful nature of life and a delightful "Frisbee" pie that you toss and let the pieces shatter, deliciously, as they may.

Other recipes include Blueberry Ginger Pie, White Chocolate Buttermilk Pie with Warm Raspberry Sauce (OMG), and more. It's a sweet read.

Buy the books here:

A Year of Pies: A Seasonal Tour of Home Baked Pies

Pieography: Where Pie Meets Biography-42 Fabulous Recipes Inspired by 39 Extraordinary Women

Mac Attack: Ryba's Fudge from Mackinac Island, Michigan

Sometimes, a sweet comes along that makes you want to become their official ambassador and travel the globe spreading the sweet gospel, introducing everyone to this magical stuff. 

One such sweet, and you'll know exactly what I am talking about if you've ever tasted it, is Ryba's Fudge from Mackinac Island in Michigan.

If you are in any way tempted to say "I don't like fudge," well, I urge you to silence your dirty, untrustworthy mouth with a piece of a fudge unlike any other you have tasted. 

And while you let it melt in your mouth, let me tell you a little of the story of the late Mr. Ryba, who left a legacy as the "Fudge King" of Mackinac Island, and his fudge.

Mr. Ryba was born in Detroit on June 19, 1907 and grew up the eldest of five children in Utica, Michigan. He began working on the family farm, and in the mid 1930’s rented a storefront in which he began selling caramel corn and popcorn near a Detroit movie theater. In 1950, he grew both amused and irritated with a twelve year old boy selling The Detroit News outside his store. The young man had such a loud voice that Mr. Ryba always claimed he would scare his customers away. He also admired the young man’s drive, so he hired “Victor”, his eventual partner and son-in-law. Together they started making fudge. They were so successful, they branched out to sell at state fairs and other events that brought large crowds.

In 1960, they rented their first Mackinac Island store and began selling their fudge. Since that time, Mr. Ryba and his son-in-law have been a major force in the competitive fudge trade and have helped put this originally small resort town on the map. Also know as “the man of ideas,” Mr. Ryba helped transform this island into the place it is today. He was up at first light, a hands-on type person who was everywhere his many business ventures took him.

In March of 1996, he passed away at the age of 88. He left a major legacy in the generations that have followed in his footsteps. His son-in-law and grandchildren have continued in the fudge and candy trade, and today five stores are operated in the downtown area. Ryba’s trademark pink stores and pink bags represent the past and present of the fudge and candy trade. “Victor’s Caramel Corn” is the seed of the industry and what started the company so many years ago.

What started in Detroit, and moved to Mackinac Island may now be found at Chicago’s McCormick Place and Navy Pier. His grandchildren happily continue the legacy of fresh, quality fudge cooked in copper kettles and creamed on marble slabs. “When you see it made you know it’s fresh,” and we make it fresh daily at two of our downtown locations. Like Mr. Ryba, we’d be happy to put on a show!

I need you to know that I love that story. I love the idea of such an enterprise--fudge as something that would please tourists and give them a unique sweet memory, as well as a treat to bring back home.

But more importantly, I need you to know how much I love this fudge. I, like some out there, am not the biggest-hugest fudge fan. Growing up with substandard "chocolate sand" varieties sold on the Jersey Shore, I have often found the stuff underwhelming. 

But this Ryba's fudge is different. I think that the pictures at least slightly conveys it, but not completely. The texture is nothing like the gritty stuff that all too often passes as fudge. This is the absolute smoothest fudge I have ever had. It is like silk on the tongue. It melts like ganache. It's sweet, but not obnoxiously so. It begs you to have another bite. Although it's so smooth that it's not so much a bite as a gentle avalanche of sweetness in your mouth.

I had a sampler, so there were plenty of types to try--plain, Chocolate Pecan, Turtle, Cookies and Cream, Peanut Butter, Chocolate Peanut Butter. One after the other, the fudge varieties were simple and straightforward--I wouldn't call them a fancy food, exactly, but each one was just as smooth and as simply exquisite as my first bite.

But don't take my word for it--take a five year old's. I watch and do baking and art lessons for two sweet girls every now and again, and the younger one, upon tasting the Cookies and Cream variety, said "this is really good stuff."

It is really good stuff. And for me, an evocative food memory, and a telling one. It was like the taste of this fudge was good enough to match my idealized memories of growing up by the Jersey shore, but this treat needed no filter of time or memory--it was just excellent, plain and simple.

Ryba's Fudge; for more information or to buy, visit ryba.com.

Salted Vanilla Butterscotch Shortbread Bars Recipe

I need to tell you about a bar I love. No, it's not a place to get crunk and meet people to hook up with. It's a bar cookie. Its name (happy dance) is Salted Vanilla Butterscotch Shortbread Bar. And what a bar cookie it is. And it's one that I give myself credit for: It's a bar I dreamed up for an upcoming Walkers Shortbread event, and for which I was given Walkers Shortbread cookies to bake with. Yeah! 

This was my "dry run" for the event, which will be next Monday, and I am quite happy with them. When it comes to the bar's taste experience, let me be to the point. This is a perfect bar cookie. It's buttery, butterscotchy, rich and gooey, nutty-crunchy, and then oh my god there's salt on top sort of treat. I'd like to offer you one, but I think I am going to hoard them.

One thing I think I will change for the event is the type of nuts. The pecans I used this time make them LOOK like your typical pecan bar, which is not such a bad thing, but the taste is rather different. So I think I may use cashews or walnuts for the event. Feel free to use whatever type of nuts you'd like, of course. 

Salted Vanilla Butterscotch Shortbread Bars (Printable recipe here)

Makes 1 big serving (kidding. sort of)

• 2 boxes Pure Butter Shortbread rounds

• 3 tablespoons butter
• 1 package (10 to 11 ounces) butterscotch chips
• 1/2 cup light OR dark corn syrup (whichever you prefer!)
• 3 tablespoons butter
• 2 teaspoons cream
• 1 teaspoon vanilla
• 1 cup coarsely chopped nuts (I suggest cashews or pecans)
• coarse sea salt

1. Preheat the oven to 350 degrees F. Grease an 8 or 9-inch square baking pan.
2. Combine the cookies and melted butter in a food processor or blender with a pulse mode. Press it into the pan. Bake for about 10 minutes, or until lightly golden on the edges. Remove from the oven. 
3. Meanwhile, in a small saucepan, combine the butterscotch chips, corn syrup, butter, cream, and vanilla. Cook and stir over medium heat until smooth.
4. Spread over crust. Sprinkle with the nuts; press down lightly. Bake for 11-13 minutes or until topping is bubbly and lightly browned. Cool on a wire rack. Sprinkle with coarse sea salt. Cut into bars. 

50 Uses For Oreos You May Not Have Considered

Oreos are not good--they are great. But even while I'm sure you're highly qualified to appreciate their greatness, there may in fact be some uses for these sweetwiches that you've never considered. Ponder these ideas, preferably while savoring an Oreo in whatever way you prefer to eat yours. Marvel at how a treat you know so well now has so many new ways to be loved! Count your blessings that we live in a world where Oreos are plentiful.

Here we go: 50 Uses for Oreos You May Not Have Considered.

Source: bakeitinacake.com via Cake on Pinterest

1. Bake them into a cupcake! (picture above, courtesy Bake it in a Cake)
2. Coat them in chocolate, rather than buying the chocolate covered kind.
3. Use one as a pendulum. Ponder how delicious the passage of time can be.
4. If it's a little stale, use it as a hockey puck.
5. Image: WikihowDIY Quadruple Stuf Oreos! Take the cookie side off of two Double Stuf, and stick them together. YES!
6. Eat it awesomely: dunk an oreo in milk with a fork! 
7. Use an Oreo as an artist model and create a portrait. 
8. If you're able, make this rainbow oreo a reality--because this was only a promo image. Like the writer of this article, I was disappointed that it was not a real thing!
9. Imagine what the world would look like if Oreo was the moon. 
10. Make Oreograms! Send friends notes with oreos included. It's bound to make their day sweet!
11. Image: InstructablesMake something cute, such as oreo panda cupcakes!
12. Drop them from a 5-story building and see what's left when they hit the ground.

13. Give it a smiley face with writing icing and call it your new friend. Quickly become your new friend's worst nightmare by eating it.
14. Image: Culinary Concoctions by PeabodyThree words: Oreo. Krispie. Treats.
15. Put them in your peanut butter sandwich.

16. Stuff them in a chocolate chip cookie.
17. Use them as a cookie crust for a pie!
18. The ideal counter-weight for holding a balloon, or many!! (liberties taken with a National Geographic photo)
19. Make Oreo Soup: Put Oreos in a bowl of milk. Let sit for 20 minutes. Eat this fantastic mush with a spoon. Oreo Soup!
20. Scatter them at a wedding instead of stupid rice.

21. Use them as game pieces instead of checkers.
22. Mash them into a milkshake for a fresh and delicious Cookies N Cream Shake.
23. Hold your own "Down With Hydrox" rally, and serve Oreos as refreshments.
24. Let them float in a dish of milk for the cutest little castaway float ever. Then make Oreo Soup (see #19).
25. Make S'moreos.
26. Make an Oreo Friendship necklace. Seriously!
27. Oreo and peanut butter pie. YES!
28. Make Oreo Pops!
29. Image: Serious EatsUse them to make this cake.
30. Eschew the Oreo and make a cake that LOOKS like a giant oreo.
31. Share one with a friend.

32. Make an adorable little chair using an oreo as the seat. 
33. Shellac them and turn them into jewelry or paperweights.
34. MAKE THIS CAKE. 
35. Make them into a manhole cover for elves!

36. Use them as an "O" in various witticisms.
37. See how many you can fit in your mouth at once. Post pictures, please. 
38. Make an Oreo Mickey and Minnie Mouse. Cute.

39. Make an Oreo flower! Marvel at how impressed your friends are by your "special" art.
40. Oreo pudding poke cake. YES!
41. Learn about them: here's a brief history.
42. Make an Oreo rainbow. 
43. Deep-fry 'em and pretend you're at the state fair.
44. Ask one to marry you. Hope it says yes.
45. No-bake Oreo Pie cups!
46. Stuff them in donuts (oh wait, Dunkin Donuts already did that!)
47. Cookies n cream scones, yo!
48. Image: KraftTry banana pudding that employs oreos instead of nilla wafers. Why not?
49. Make Oreo Martians! Cute.
50. Eat 'em. OK, probably you have considered this use...but you know, it can't hurt to reinforce that this is a good idea.
    
    

Got a favorite use for Oreos that is not mentioned here? Leave a comment, sweeties!

Because I Love You: Three Paintings for a Penny Each. Seriously.

UPDATE: Sorry sweeties! I already sold out. What a magical 4 minutes that was! 

I love the fact that I am able to make a living as a professional seeker of sweetness, and every now and again, I like to give back. And with a big move coming up, I figured now was a great time to clean out my studio in the absolute sweetest way: by giving back to my readers.

So, from now until they're gone, I am offering up THREE original paintings (you read that right - not prints, original paintings!) for ALMOST free (the online store makes me charge something, so I will charge a penny!) to the first people who are lucky enough to snag them. The only "catch" if you will? I am asking that you cover the shipping. I'll ship them priority, so it is $12 (higher for international shipping as it costs me more). *Shrug* not bad for original art, don't you think?

Painting 1: Framed and matted cupcake artist. This illustration was a card design of mine, and deserves a very special home. 8x10 art within frame.

Painting 2: Framed and matted original: cupcake being menaced by hipster zombies. Now if that's not timely I don't know what is! 8x10 art within frame.

Painting 3: Framed original: Cupcakes in an urban center, waiting for the bus and going about their business. What a sweet scene! 8x10 art within frame. Act quickly because I'm pretty sure these won't last long.

SORRY! SOLD OUT ALREADY! Other stuff's available, though: cakespyshop.bigcartel.com.

CakeSpy Undercover: The Franklin Fountain, Philadelphia

There's a lot to love about The Franklin Fountain, a tiny yet very charming old-timey ice cream shop in Philadelphia.

"Beauty and folly are old companions", notes a quote by Ben Franklin on their website, and what a fantastic way to sum up this charming old-fashioned soda fountain. 

The aesthetic is misleading--while it looks like it's been there forever, that look is in fact the result of a lot of loving restoration and hard work. The Franklin Fountain opened in 2004, after the family, which already owned the building but rented it out, began considering their own business options. It was "then occupied by Eroticakes. Looking past evocative lollipops and biologically inspired baked goods, an observer might have noticed the wonderful decorative tin walls & ceilings. Or, if shamelessly glancing down, the original porcelain mosaic tile floor might have caught a customer’s eye. It is these very architectural details that inspired brother Ryan to float the idea of building an authentic ice cream parlor and soda fountain..."

After that, a very thorough ice cream education and massive interior renovation ensued. And it paid off, on both accounts. 

As for the interior, here are a few photos. 

Image: Art in the Age

Did I mention all of the employees wear old timey outfits? It is so freaking cute. Talk about the dream of the 1890s being alive and well!

And I should mention that they also became the owners of the utterly magical Shane Candies next door--a candy shop that has been there since the 1800s, which the owners of the Franklin Fountain gave new life when they took it over. Here are a few shots of the candy store:

It's like a time machine to a sweeter and more fanciful time.

Now, as for the ice cream. I need to tell you that it is good.

They have all sorts of old fashioned soda fountain favorites and sundaes. I certainly wouldn't overlook these. Take, for instance, The Paul Goddard Peach Praline Pie Shake: "Add one HOT slice of  scrumptious peach pie to our Butter Pecan ice cream with milk and shake. Created right here by the legend himself  and “by Goddard it’s good!”. Yum.

But seriously, you're great if you go with just a cone. Personally I don't like to do a cup there because they give it to you in a Chinese takeaway type container and I don't really like that. So I'll go for a cone. But going simple really allows the ice cream to shine. On previous visits I have tried the Honeycomb ice cream (sprinkled with honeycomb candy--a delicate and creamy lick of heaven), the Hydrox ice cream (OMG! Cookies and cream like it should be!), Irish Cream ice cream (smooth, silky, and with a little kick), and peach ice cream (a perfect taste of summer). You can tell that the ice cream is made with quality ingredients--it's straightforward, good and creamy, and that is the way I like it.

Just watch out in the summer--the line can be crazy long!

As they say on their website, "The Franklin Fountain aims to serve an experience steeped in ideals, drizzled with drollery, and sprinkled with the forgotten flavors of the American past."

I'd certainly say that they've attained this goal.

116 Market Street, Philadelphia; online here.

CakeSpy Undercover: Cocopelli, Santa Fe NM

It's the age-old story: CakeSpy will tell you about something sweet she got to eat. I don't know about you, but for me, this never gets old!

This time, I'm going to tell you about a place called Cocopelli in Santa Fe, New Mexico. It's by a megatron movie theater. Honestly, by sight alone, this shopping complex is not the type of place you'd expect to find unique, baked-on-premises sweets. But looks can be deceiving.

Image: Cocopelli

After viewing a movie at aforementioned megatron jumpoplex theater, a friend and I were walking in the parking lot when a gentleman wearing a chef's hat, apron, and carrying a tray of cupcakes approached us. "Red Velvet Cupcake?" he asked? Well, I think you know my response. I know you're not supposed to take candy from strangers, but cupcakes from strangers are OK, right?

The cupcake was rather impressive--the cream cheese frosting was perfectly tangy, the cake was nice and rich. I wanted more.

The marketing gentleman was kind enough to suggest that we visit the bakery, and we did. 

Since it was getting late-ish, the supplies had dwindled, but I was delighted by what they had. One of the bakers, who was on-site, told us that the owner was a chocolatier, and that she had bakers who did the other sweets. The main offerings you'll see upon entering are chocolates and cupcakes, but there are some other items available, including ice cream from Taos Cow. The baker we spoke to knew her stuff--she's a trained pastry chef, and brings some serious love to her cakes and cupcakes.

After viewing all the choices, we settled on the Tres Leches cupcake, which looked so saturated with sweet dairy that it was coming out of its jacket. It weighted about a pound (I say this as a compliment). It was very good. The almost-wet cake was so dairylicious that it almost felt like eating cake and ice cream at the same time. The frosting was rich and smooth and probably not even necessary with a cake that rich, but oh so welcome. The spice on top provided a nice roundness to the extreme dairy overload.

This was a good cupcake, and the chocolates we sampled were very nice, too. I think it's well worth a visit, and not just if you find yourself at the movies next door!

Cocopelli, 3482 Zafarano Drive, Santa Fe; online here.

CakeSpy Undercover: Cake and the Beanstalk, Philadelphia

CakeSpy Note: Because I seem to have misplaced my photos of Cake and the Beanstalk, many are from their website, and the banana cake is from Penn Appetit. 

You are pretty much bound by honor to love any bakery that has the tagline "Fee fi fo YUM". 

Such a bakery can be found in Cake and the Beanstalk, a place where children can play and adults are invited to along with them. And there are sweets enough for everyone.

When I say children can play, I mean that literally. They do all sorts of events and story time activities at Cake and the Beanstalk, in their sun-drenched cafe room. 

The bakery area is small, but has a respectable case. Blondies take up notably more space than brownies, which is just fine with me. You might find blondies that are studded with rolo candies or caramel or something else tasty on the day of your visit. The blondies are nice and dense and thick, chewy and depending on what candies or goodies are stuffed in it, possibly gooey too. Blondies definitely have more fun at this shop. 

Cookies and cakes are well executed here, and nicely enjoyed in the sunny "sitting room" adjoining the bakery. Oh, and they also do custom cakes. Here's one that caught my eye: 

Mmm, cake depicting donut.

Source: pennappetit.blogspot.com via Cake on Pinterest

When I asked what cake could not be missed in their case, proprietor Dan led me to an interesting choice: the banana cake with chocolate ganache. What gives? As he revealed in an interview, 

"The banana chocolate walnut cake. It’s studded with chocolate chips and walnuts and is finished with a silky chocolate glaze. It’s my specialty; the recipe has been in my family for years. I tweaked the original recipe, reducing the amount of sugar and adding more bananas to add natural sweetness; I also added the glaze component. It’s a must-try."

As Dan revealed to me in a conversation, the glaze is something he honed while working at fancy restaurants as a pastry chef, so really, this cake is an amalgamation of high end meets down home baking. A delicious combination. 

Cake and the Beanstalk is a sweet little spot to enjoy a bite or ten of something sweet and feel like life is simple and sweet if only for a few minutes.

Cake and the Beanstalk, 1112 Locust Street, Philadelphia; online here. CakeSpy Note: Because I seem to have misplaced my photos of Cake and the Beanstalk, many are from their website, and the banana cake is from Penn Appetit. 

Baker's Dozen: A Batch of Sweet Links!

Source: cakespy.com via Cake on Pinterest

This week, the theme is unusual or little-discovered sweets.

Ever heard of Walnettos? They have a rather interesting history.

Oh, the snitter. A specialty at a Scandinavian bakery in Seattle.

Cookies made from crumb cake topping? Oh heaven.

I'd never heard of ice cream pizza before.

Calas? A type of doughnut, but not the kind you know!

The fascinating military specified brownie. (thanks, Anne!)

Seaweed pudding!?!?!

Ever heard of kruidkoek?

When in Rhode Island...

Navy Bean Pie? Tell me more.

Penny Licks? What are they, what's the story?

There is a place in Idaho that serves square ice cream. JUST SAYING.

Ever heard of an Apee?

Sure, you know of Ovaltine. But when is the last time you drank it? And do you know its history?

Sweet Cookbook: Petite Treats by Christy Beaver and Morgan Greenseth

I love small things, and I love cute things.

Curiously, though, this doesn't always extend to the world of dessert, where I like quantity, preferably mass. But in the case of the new book Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies, I'll make an exception, figuring that I'll just eat a baker's dozen of everything.

This volume is the follow up to Mini Pies: Adorable and Delicious Recipes for Your Favorite Treats, and like that title, this book is  just too cute! 

Here's what you have to look forward to in the new book:

Let's dig in, shall we? First off, I was so glad to see these mini scones.

Why? Because I've actually tried them, in person. They're tiny and delicious.

I also want to eat cranberry orange rolls. Yum.

Pies! Of course there are pies. These girls are pie-making maniacs!

 

But my favorite thing? Definitely this...

Yeah, that's right. 

It makes me think of my friend Megan, and also of the Pumpple I ate. Both good things to think of, at any time.

I think you should buy this book! Here's the link again: Petite Treats: Adorably Delicious Versions of All Your Favorites from Scones, Donuts, and Cupcakes to Brownies, Cakes, and Pies.