Doughnut Plant: An Alternative to Ice Cream
Didn’t think the words gourmet and doughnuts could possibly go together? It’s entirely possible at the Doughnut Plant located at 379 Grand St. in Manhattan’s Lower East Side. Check out their current flavors evocative of summer like Lavender Flower, Crème Brulee, Blueberry, and their rich Valrhona Chocolate that rival ice cream. The best part is they are all made with no trans fats, preservatives, artificial flavorings, or eggs.
Summertime Blueberry Donut
Glazes are concocted on site using...
July 16th, 2010 | Steve Mirsky | Read More | Comments: 0Filed under: artisanal shops, desserts
Kelvin Slush Truck Just in Time for Summer
It’s steamy outside and you want a refreshing treat… something that brings you back to childhood in taste but not to the point that it permanently colors your tongue, gives you sugar shock, or adds to your very adult waistline. That’s where Kelvin all natural slush comes to the rescue!
Named after the temperature scale based on absolute zero, Kelvin Natural Slush, comes to you via a bright blue truck driven by a 30-year-old ex-attorney who aims to elevate the old time Slurpee experience...
July 5th, 2010 | Steve Mirsky | Read More | Comments: 1Filed under: desserts, featuredarticle, summer time
Divine Desserts in Dublin
... just interested in dessert, we didn’t receive a growling face, but a separate dessert menu. An entire page of tempting options from classic desserts to a lengthy list of ice cream sundaes. The ‘Heart of Darkness’ caught my attention: chocolate ice cream was accompanied by hot fudge, cocoa liqueur, and toasted hazelnuts. The toasted hazelnuts were the perfect contrast in texture to the silky ice cream.
Elephant & Castle also had a wine list that included affordable half bottles...
May 24th, 2010 | Jessica Colley | Read More | Comments: 0Filed under: desserts, featuredarticle, Restaurants
One of Chicago’s Most Talented Chefs Launches a New Cookbook
... Hyatt Regency Chicago’s Executive Pastry Chef, Chef Alain Roby, has launched his first cookbook, Roby’s American Classics: Casual and Elegant desserts ($22.95).
The book features photographs and recipes of many of Chef Roby’s favorite desserts including:
- Key Lime Pie with a chocolate cookie crust.
- Chocolate Mousse Truffle with sea salt and olive oil.
The good news is you don’t need to be a culinary whiz like Chef Roby to make the desserts. The recipes are easy to follow with well-described...
February 6th, 2010 | Lisa Davis | Read More | Comments: 0Filed under: Chef Alain Roby, Chicago, cookbook, desserts, featuredarticle, Hyatt Regency Chicago, pastries
Chocolate crepes at Epoch Coffee Bar & Desserterie
... few minutes. Today was especially colder than most days in the city and so I decided to seek refuge in one of my favourite places to gorge on yummy desserts. It’s only a block away from where I currently live and I will be so sad to move away at the end of the month.
Epoch is a coffee bar and desserterie known for their delicious chocolate crepes and other sweet delights. I’ve eaten here a few times and my top three choices off the menu are the meatball sub, potato wedges with garlic mayo and...
November 18th, 2009 | Jessy DB | Read More | Comments: 0Filed under: cafes, coffee shop, desserts, featuredarticle, Food & Beverage, Restaurants & Bars
Sinfully sweet at Awfully Chocolate
Last week, while in a cab along Caine Road (map) in Central, this odd looking shop caught my attention with its prison-like railing slide doorway, pristine white walls and bold black lettering that read ‘awfullychocolate’. An unlikely sight in the middle of a street filled with old Chinese buildings, antique shops and art hubs; I set out to discover exactly what this place had to offer. How could I not? The name itself was enough to tantalise my taste buds.
As soon as I stepped in there, I was...
November 12th, 2009 | Jessy DB | Read More | Comments: 1Filed under: desserts, featuredarticle, ice cream shops
Delicious Barcelona Cafes. Tarte and Quiche.
A couple times a week you will find me reading the newspaper (some people still do that) over coffee and croissants around 10am. I dunk the croissant in the foamy coffee and try to take in the days news while others around me do the same, or smoke cigarettes with espresso, or chatter into cell phones making their plans for the rest of the day. It’s a relaxed way to take a mid-morning break or breakfast in my case.
Tarte and Quiche. By Regina Winkle-Bryan
I rotate through several cafes but one...
October 29th, 2009 | thebarcelonaguide | Read More | Comments: 0Filed under: Barcelona Cafes, cafes, desserts, Tart and Quiche
A Strange Dessert that Thrills the Zenses
Photo care of Jayvee Fernandez
Ice cream in the past five years has gone through major upgrades. Its derivatives and taste-a-likes have been grabbing a lot of attention. People are no longer excited with anything that comes in a tub. For it to be appealing, it needs to be homemade or it needs to be mixed in front of you on a cold slab of rock. There are also those ice creams that claim to be different like Italian gelato and lately, frozen yogurt!
So much emphasis has gone into making ice cream...
July 24th, 2009 | themanilaguide | Read More | Comments: 1Filed under: desserts, ice cream, nitrogen ice cream, Restaurants & Bars, Zenses Neo Shanghai Cuisine
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