Saturday, January 30, 2010

Kyotofu's Anti–Super Bowl Party

Via Grub Street NY.

705 Ninth Ave.

February 7th, 5:30PM - 12:30AM

Grub Street says to expect half-off cocktails and a Japanese foodie film called Tampopo.

Friday, January 29, 2010

Ritz-Carlton Valentine's Cupcake Tea

Original photo can be found here.

Via Cupcakes Take the Cake.

50 Central Park South
(212) 308-9100

Previous cupcake teas have been done at the Ritz-Carlton for Fall and Christmas, and now throughout the month of February you can enjoy a Valentines cupcake tea.

On Saturdays and Sundays, from 11am-4pm you can get 5 mini-cupcakes with your choice if tea, hot chocolate, milk, non-alcoholic drinks, or (for an extra $18) a glass of Veuve Clicquot or Moet Imperial. Its $28 per person.
Here are the cupcake flavors:

Chocolate Truffle True Love Decadent Chocolate Cake, Rich Valrhona Buttercream Topped with a Hand Rolled Chocolate Truffle

Spice it Up Cinnamon Moist Cinnamon Spice Cake, Freshly Whipped Vanilla Cream Topped with Cinnamon Candies

Be Mine Cherry Almond Fluffy Almond Cake, Cherry Preserves Filling, Amaretto Frosting Topped with Slivered Almonds

Roses are Red Velvet Rich Red Velvet Cupcake, Traditional Cream Cheese Frosting Topped with Valentine Sprinkles and Chocolates

Passion Fruit Tahitian Vanilla Bean Cupcake, Passion Fruit Filling, Topped with Vanilla Cream and Lightly Toasted Coconut

Thursday, January 28, 2010

Pancake Month at Clinton Street Baking Company

Original photo can be found here.

Clinton Street Baking Co
4 Clinton Street (btw. East Houston & Stanton)
New York, NY 10002

February is pancake month at Clinton Street Baking Company!
The specialty pancakes will be served Monday through Friday from 8am-4pm and 6pm-11pm.

Here are the dates and specials!

1, 2, 3: chocolate & blood orange pancakes w/candied orange glaze

4, 5: poached pears with vanilla bean whipped cream & warm maple butter

8, 9: fresh coconut pancakes with passion fruit syrup and bananas

10, 11: roasted apples with candied walnuts and warm maple caramel

12, 15: chocolate chunks, fresh raspberries, and raspberry-caramel sauce

16, 17: brown sugar pecans, bananas and cinnamon maple butter

18, 19, 22: classic chocolate chunk

23, 24: fresh blackberries, pecan streusel, warm maple butter

25, 26: crunchy bananas with cinnamon-chili-chocolate sauce

Non- Brick and Mortar Bakeries

Most of the businesses listed here ship anywhere within the five boroughs, as well as outside of the state. Some also offer pick-up and delivery locations, as well as catering.

In parenthesis is the location where the baked goods are actually made, or where you can buy them in person at pop-up locations or flea markets. I've done the best I can to be accurate, but you should double check the information on the businesses website you choose to order from.

Am I missing a business? Is a link here inactive? Let me know in a comment or email!

Abby's Bakery (Brooklyn)
Bobby Cookie
Cake Lab
Cupcake Express (Manhattan)
Cupcakes in Heels (Queens)
Get 'Em Girls Cupcake Suite
Glittle Cupcakes (Long Island)
GoodieBox Bakeshop (Manhattan/NJ)
Gotta Eat Sweets (Long Island)
Hot Blondies Bakery (Manhattan)
Insomnia Cookies (NYU/Manhattan)
Kumquat Cupcakery (Brooklyn)
Lux Sugar (Brooklyn)
NineCakes (Brooklyn)
OMG Cupcakes NYC
Polka Dot Cake Studio
Sara Snacker Cookie Company
Sugarbuilt (Brooklyn)
Suzanne's Sweets (Queens)
Sweetie Pies Brooklyn
Sweet Muse (Manhattan)
This Chick Bakes (Manhattan)
The Flat Turtle
WannaHavaCookie (Manhattan)
Whimsy & Spice (Brooklyn)

Review: Little Cakes in Whitestone

Little Cakes
14-33 150st
Whitestone, NY 11357
(718) 746-1020

Monday & Tuesday-closed
Wednesday - Friday 12PM-8PM
Saturday & Sunday- 10AM-4PM

Items ordered:
strawberry shortcake cupcake, crumb cake cupcake, rainbow cookie cupcake, red velvet, vanilla, & chocolate with no frosting.

Price: $13.50 (standard flavors like vanilla are $2, special flavors like red velvet are $2.50)

Rating out of 5:

In November I blogged about a cupcake shop opening up in North Eastern Queens, specifically in Whitestone. This is a big deal because Queens seems to be the forgotten and neglected borough.
Despite the heavy over-development that goes on here, and being the most culturally diverse place in the world, were usually seen as "not worth the trip" by those outside the borough. And I really don't mind that as much as I used to- the moment a place becomes appreciated by the masses is often the moment its ruined by them.

Little Cakes is a sliver of a store situated right off the Cross Island Parkway, accessible only by bus or car (the Q15 or Q76). Its surrounded by a small but lively strip of stores that extends for a few blocks, and includes Cherry Valley (they have the best sandwiches in Queens), Storks Bakery, and La Dolce Via (gelato & pastries).

You can read about the owners success story here.

Anyway, enough chatter, onto to the cupcakes!

From left to right, the top row: Strawberry short cake, crumb cake, red velvet.
From left to right, the bottom row: Rainbow cookie, vanilla, chocolate without frosting.

The vanilla: The cake tastes very similar to a corn muffin, but is softer, which is good. The frosting has a light, whipped texture to it as opposed to often thick buttercream. Overall a decent cupcake, but I didn't think the frosting complimented the cake at all, it did taste just like a corn muffin, after all. If your looking for a familiar comparison, think of a toned down version of Magnolias vanilla- this isn't a sugar bomb, but its still sweet.

The crumb cake: To me, almost all crumb cake tastes the same (like it might as well have come out of an Entenmann's box). I'm sure there are some amazing exceptions out there, but I haven't been fortunate enough to come across them. The cupcake is good, sweet and soft, but as you can see in the picture the hard crumb part is loaded onto one side of the cupcake, leaving the other side bare. Its un-evenness was its only flaw.

Look at those beautiful colors!

The rainbow cookie: By far my favorite cupcake out of the bunch, which surprised me because I had such low expectations for it. Most bakeries have trouble making a proper rainbow cookie, never mind transforming the cookie into a cupcake. But it tasted like a rainbow cookie (it was NOT simply yellow cake dyed rainbow), the almond flavor came through nicely, but the cake itself wasn't heavy with almond paste like the cookies are. It retained the lightness cake is supposed to have. My one issue is the choice of frosting- blech! The chocolate frosting tasted cheap, and not sweet or bitter enough to belong in either category. I wiped it off and ate the cake by itself, its definitely good enough to do that. This cupcake alone gets a 4 out of 5, but if they work on that frosting it could very well become a 5 out of 5. Or maybe a 4 1/2 out of 5, since I'm so damn picky.

Strawberry shortcake: To be honest, I'm not a fan of strawberry flavored things. I got this flavor because the box held six cupcakes, and we had only picked out five, so this was what I went with. Its not a bad cupcake, sweet but not "too sweet" as some say. I just couldn't take more than a couple of bites.

Chocolate without frosting: My roommate got this one, he's a freak who prefers his cakes naked. He described the cupcake as "rich", and said I might like it. I tried a bite, and while it was super moist, I found it more bitter than rich. Not a fan.

Red Velvet: I almost didn't get this one, mainly because I don't like cream cheese frosting, and most bakeries insist on putting it on their red velvet cakes. This was one was no exception, although they do sprinkle some cinnamon on the top- an interesting and unique addition. The icing has a gentle cream cheese flavor, probably the least cream cheesy cream cheese frosting I ever ate (which is why it was not spit out). But I still didn't find it enjoyable. As for the cake itself, its not red velvet. There was no vinegar in it, and without that its just chocolate cake dyed red. It was still decent red chocolate cake, and very moist.

Every cupcake we bought here was fresh, and the staff were friendly and helpful. They also have seasonal flavors, like gingerbread and snowballs. I do think the frosting on the cupcakes needs to be spread around the whole top, and not piled so high, it makes eating it in one piece awkward and its hard to get frosting with each bite.
Over-all a good experience, with solid baked goods. So...come to Queens to check out our cupcakes! And then go home (I of course mean that in the nicest way possible) ;)

Update: Just something to keep in mind, these cupcakes do not keep well, by the next day their a little too stiff to eat, so make sure you eat these babies the day you get em!

Wednesday, January 27, 2010

Bake Sale: Comedy & Confections Tomorrow Night

What: Free comedy, free Kumquat cupcakes.

When: Thursday January 28th, 8pm

Where: Coco 66
66 Greenpoint Avenue
Brooklyn, NY 11222-1504
(718) 389-7392

Cost: FREE

Dewey's Candy Shop Opens in DUMBO

Via The Brooklyn Paper.

41 Front St.
(between Pearl and Jay streets)
(718) 422-1333

Liddabit Sweets Helps Haiti

Liddabit Sweets will be donating 10% of their sales to Heart to Heart International, through this weekend, January 30th - 31st.

Schnipper's Ice Cream Deal

Original photo can be found here.

Via Eater NY.

Friday, January 29th from 11am-11pm, buy any burger and get your choice of FREE ice cream float, milkshake, or beer.

Monday, January 25, 2010

Coconut Candy Can Get You Arrested

Via The Daily News.

At least, if cops mistake it for crack cocaine. That's what happened to two men in the Bronx. They are now released and all charges have been dropped, they are however suing the city for 2 million.

Kyotofu Valentine's Day Prix Fixe

Original photo can be found here.

705 Ninth Avenue
New York, NY

There are lots of dining options available on Valentines Day, but what about dessert? Kyotofu is offering 3 courses of desserts paired with champagne and sake. Plus take home treats.

Seatings are offered between 5:30pm- 1:30am, and will cost you $35. Seats are limited so call to reserve yours!

The Menu:
~Strawberry Sweet Tofu with Fresh Strawberry Sauce & Lemon Shortbread Cookie
Paired with Champagne
~Warm Cherry Mochi Chocolate Cake with Fresh Cherry Ice Cream & Cherry Blossom Yokan
Paired with Hou Hou Shu Pink Sparkling Sake infused with Rosehip & Hibiscus
~Strawberry & Valrhona Nama Chocolates (Japanese Fudge), Yuzu Linzer Cookies, Housemade Marshmallows

Take-home Gift:
Chocolate Souffle Cupcakes

Dessert Review: Conti's

Conti's Ristorante
249-11 Northern Blvd
Little Neck, NY - 11363
(718) 428-8800

Item ordered: Mele Cotte al Vino Bianco

Rating out of 5:

Ignore the crappy picture quality and the tacky musical candle- this dessert is amazing. What is Mele Cotte al Vino Bianco, you ask? Warm apples cooked in white wine, sprinkled with brown sugar (and possibly cinnamon), topped with ice cream.

The name is without a description on the dessert menu, so as soon as the waiter finished explaining the ingredients I knew this was what I wanted, and I kindly asked that he write down the name of the dessert because there was no way I was going to remember it.

Its simple and delicious. Its like warm apple pie filling without the crust, and the brown sugar flavor is strong but also compliments the other ingredients perfectly. There is a good chance I'm going to try this out in an apple pie recipe.

So I eagerly come home to Google it and find...not much actually. has Mele Cotte col Vino, but the recipe advises red wine and doesn't specify brown sugar. Other links include pork chops in white wine, and pears in white wine, but nothing for apples or this particular dessert. At least the recipe is ridiculously simple, so when I make it I'll be sure to post the end result, along with whatever recipe I concoct.

This is their napoleon, which is beautiful hard icing? I had a bite and it was okay, but for me a napoleon just isn't a napoleon without that icing.

Overall a good experience (and they have solid Italian food too)!

Sunday, January 24, 2010

Robicelli's Cupcakes in Manhattan

Original photo can be found here.

Coyi Cafe
42 Avenue B (bet 3rd & 4th St.)

8511 Third Ave.
Brooklyn, NY

The Brooklyn cupcakes are now available in Manhattan at Coyi Cafe, 4 out of close to 50 flavors will be offered each week. This weeks flavors are Chocolate Caramel Pretzel, Pecan French Toast, Bea Arthur (black coffee-infused chocolate cake with cheesecakebuttercream & esesso ganache), and Tres Leches. Follow Robicelli's on Twitter to find out which flavors are being offered every week.

City Bakery's Hot Chocolate Festival

Original photo can be found here.

City Bakery
3 W. 18th St

Via The Feed.

The annual, month long festival is back! A new flavor will be offered every day, check back with The Feed "very soon" for a full list of flavors.

Update: And here is The Feeds very impressive list of all the flavors offered in February.

What's Going on at Settepani?

Original photo can be found here.

What About the Plastic Animals brings word that the Harlem bakery Settepani is shuttered, but a commenter says they should only be closed 10 days for renovations. And maybe they will reopen as a wine bar?

DT Works Open for Business

Serious Eats New York has the first look.

Thursday, January 21, 2010

Eat for Haiti at Magnolia's

Starting tomorrow and continuing till February 28th, Magnolia's will be selling special cupcakes with the Red Cross logo for $3, $1 of each purchase will go to the American Red Cross Haiti Relief Fund.

Also, tomorrow is the last day 20% of your purchase at Taste Cookies will go to help Haiti.

For an up to date and complete(?) list of restaurants that will be donating a percentage of their sales to Haiti, visit Time Out New York.

The Taste of Bayside

What: The Taste of Bayside

When: Tuesday January 26th, 6pm

Where: Cue Bar
45-18 Bell Blvd., Bayside, 718-631-2646

Cost: $45 in advance, $55 at the door.

Get a taste of some of the food & beverages Bayside has to offer. Some sugary vendors include Maggie Moos (ice cream) & Francis Lewis Pastry.

My mind can't make sense of this lineup. Uncle Jack's Steakhouse and White Castle?

In the Blogs

Time Out New York has The Essential Guide to NYC's Cupcakes. They have a slideshow and an interactive map of (all?) the cupcakeries in Manhattan. This is pretty awesome.

Time Out New York also has a small NYC food facts slideshow. City Bakery uses over 2 million dark chocolate chunks per year!

Village Tart

Grub Street New York has the first look at Village Tart.

Related posts: Village Tart Opens Tomorrow.

Little Pie Company Online Discount

Original photo can be found here.

Little Pie Co.
424 West 43rd Street
New York, NY 10036-6391
(212) 736-4780

Now through Valentines Day, buy one pie and get one free when you enter the discount code NEWYEAR2010 at their online store.

Dylan's Candy Bar Online Discounts

Dylan's Candy Bar
1011 3rd Ave
Manhattan, New York, NY 10065
(212) 717-8100

Get 10% off all online orders of $50 or more when you enter the promo code VAL50. Offer ends Sunday, January 24th at 5pm.

And if you've got a shitty ex, here's your chance to comfort yourself with some free candy! Share your horror story and enter to win $100 gift card to Dylan's. Sweet.

Tuesday, January 19, 2010

Bake Sale at St. Brigid Catholic School

St. Brigid Catholic School
185 East 7th Street
New York, NY 10009
(212) 677-5210

Via EV Grieve.

All proceeds of the bake sale go to Haiti, and will be held on Thursday, January 21st.

Village Tart Opens Tomorrow

Village Tart
86 Kenmare Street
New York, NY 10012
(212) 226-4980

Via Eater NY.

They were giving out free samples yesterday, and their officially opening tomorrow.

Related posts: Village Tart to Open Mid-January

Monday, January 18, 2010

In the Blogs

Serious Eats concludes their extensive search for New York City's best chocolate chip cookie. The winner is The Roasting Plant, which gets its dough from Tom Cat Bakery.

Always Hungry New York gets the first look at Led Zeppole.

Dessert Truck Opens its Pastry Shop & Cafe

DT Works
6 Clinton St.

Open 11am-11pm, 7 days a week

The site says they will be open this Friday, January 22nd!

Chocolate Treasure Hunt

What: Chocolate Treasure Hunt

When: Sunday, January 24. 11am – 12:30pm

Where: Jacques Torres Chocolates
350 Hudson Street

Cost: $5 (purchase of chocolates additional)

You'll search and locate 4 of the Villages best chocolatiers. On the day of the hunt you'll be given a clue sheet and the organizers number for location assistance. Gifts will be given to those who finish the hunt and reach the last destination. 100% of your $5 goes to Food Bank For New York City.

The Chocolate Cake Spectacular Class

Original photo can be found here.

What: The Chocolate Cake Spectacular Class

When: Sunday, January 24. 10am – 2pm

Where: Center for Kosher Culinary Arts
1407 Coney Island Avenue, Brooklyn, NY 11230

Cost: $70

The menu will cover: Chocolate Chiffon Cake, Chocolate-Nut Torte, Dark Chocolate cupcakes, and Individual Molten Chocolate Rum Cakes (Moelleux au Chocolat Intense au Rhum). Yum!

Saturday, January 16, 2010

Bespoke Chocolates to Donate 100% of Sundays Sales

Via The Feed.

Original photo can be found here.

of sales at Bespoke Chocolates tomorrow will go directly to Haitian relief efforts!

So get out there and eat chocolate for a good cause.

Friday, January 15, 2010

Coffee and Tea Festival

What: Coffee and Tea Festival

When: February 20th and 21st

Where: 7 west 34th St

Cost: $20 per ticket

From the event page: "The event will offer two days of programming including classes/lectures/demos from well-known industry pros and pioneers. Chocolates and sweet treats will offer a wonderful compliment to the spectacular collection of coffees and teas."

Some sweet events include:
Chocolate Tasting Hosted by Dina Cheney, author of Tasting Club (February 20th, 1pm)
Think Outside the Cup: Creating Coffee And Tea-Infused Desserts, Chef Melody (February 21st, 11am)

Led Zeppole Opens (apparently for real this time)

Via The Feed, & Fork in the Road, & and rest of the foodie blogosphere.

Led Zeppole
328 E 14th St

Reports say the Coney Island themed bakery was scheduled to open last night, if so it should be just a matter of hours before they get their first real Yelp review. At the moment they have insomniac hours: 6pm-2am.

Related posts: Led Zeppole Opens

Recipe Review: Almond Crescents

Recipe: Almond Crescents
Source: Good Housekeeping Best-Loved Desserts
Rating out of 5:

Makes about 72 cookies
1 cup blanched whole almonds, lightly toasted (this was my first time blanching almonds, I put the almonds in a shallow dish like the one pictured, and covered them in boiling water for 2 minutes. Then I rubbed the skin off with my fingers. Tedious, but it works)
1/2 cup granulated sugar
1/4 teaspoon salt
2 sticks softened butter (NOT margarine)
2 cups flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
3/4 confectioners sugar

In a food processor with a knife blade attached, pulse the almonds, 1/4 cup granulated sugar, and salt till almonds are very finely ground (if you don't have a food processor, putting all the ingredients in a zip-lock bag and smashing them with a hammer seems to work just fine).
With your mixer on low speed, beat butter and remaining 1/4 cup granulated sugar till blended, occasionally scraping the bowl with a spatula. Increase speed to high, beating till light and fluffy, about 3 minutes. Reduce speed to low and gradually add the flour, ground almond mixture, almond extract, and vanilla and beat till blended. Divide dough in half, wrap each piece and refrigerate till dough is firm enough handle, about 1 hour, or freeze about 30 minutes.
Pre-heat oven to 325 degrees. Working with one piece of dough at a time, with lightly floured hands, shape rounded teaspoons of dough into 2-inch by 1/2-inch crescents. Place crescents, 1-inch apart, on two un-greased cookie sheets (I googled which "side", so to speak, the crescents should be baked on, and the consensus seemed to be that they get placed pointed side down)
Bake till edges are lightly browned, about 20 minutes, rotating cookie sheets between upper and lower over racks halfway through. With a spatula transfer the cookies to wire racks set over wax paper (I skipped this and put them straight into the confectioners sugar). Immediately dust cookies with confectioners sugar until well coated; cool completely. Repeat with remaining dough. (I roll my cookies in a shallow bowl filled with confectioners sugar, so I get a sweeter, less elegant looking cookie, which I'm fine with).

I know some of you are thinking, "Those don't look like crescents!", and your right, they're not. This was my first time making crescent shaped anythings, and it was during my Christmas baking rush, so time was not something I had to spare. I did the best I could, this is how they came out, if you can do better I would love to be told how ;)

Being misshapen doesn't make them any less delicious though, these are some seriously good cookies. Definitely a new favorite, and something that will be added as a standard to my Christmas baking routine.
The double-almond flavor is intense but no where near over-powering. Some people find that anything covered in confectioners sugar tastes somewhat dry, I think this is why in Good Housekeeping's book they are pictured next to a cup of tea. Its a good idea to have a beverage of some kind on hand when serving them.

One great thing about this recipe is that it can be easily adapted to include other nuts, the book gives three suggestions:
Walnut or pecan crescents:
Substitute 1 cup walnuts or pecans (not toasted) for almonds and omit almond extract.
Hazelnut crescents:
Substitute 1 cup toasted, skinned hazelnuts (filberts) for almonds and omit almond extract.

Tuesday, January 12, 2010

Monday, January 11, 2010

3rd Annual Brooklyn Pie Contest

What: 3rd Annual Brooklyn Pie Contest

When: Saturday, January 23rd. 6pm-11pm (5:30pm if your bringing a pie)

Where: K&M Bar
225 N 8th St
Brooklyn, NY 11211
(718) 388-3088

Without a pie: $5
With a pie: FREE

If your bringing a pie show up early. Your pie crust must be homemade, must not be a pizza pie, and you should have a modestly sized place card describing only your pie. Three local chefs will help judge, and there will be three categories: sweet, savory, and peoples choice. To sign up email BEEKEEPER@BROOKLYNHONEY.COM You don't have to sign up but its appreciated. Proceeds go to raise funds for BK Farmyards, an organization seeking to turn the vast amount of unused acreage in NYC into farmable land.

Dylan's Candy Bar Online Discount

Take a candy survey at Dylan's Candy Bar's site for 20% off on any online order of bulk candy.

Recipe Review: PJ's Cinnamon Swirl Bread

Recipe: PJ's Cinnamon Swirl Bread


Rating out of 5:

This is the first "real" bread I've ever made. It was decent, and baking it went smoothly, but it needs lots more cinnamon flavor. The commenter on the recipe said they tripled the amount of cinnamon and sugar and had no problems with the bread falling apart, so I might try that next time (and I'd suggest you do too).
I also added butter to the rolled out dough before adding the cinnamon and sugar, as this is what I'm used to and its what I've seen with most cinnamon bread recipes. I was actually pretty surprised to not see it included. The bread came out a little dry because it was slightly over-baked, I had placed it too far towards the back of the oven, so just make sure to keep an eye on it!

Makes 1 loaf:
2 1/2 teaspoons instant yeast
3 tablespoons sugar
1 1/2 teaspoons salt
3 1/2 cups All-Purpose Flour
1/4 cup Baker's Special Dry Milk or nonfat dry milk
2 tablespoons unsalted butter, cut into pieces
1 cup + 2 tablespoons warm water
1 tablespoon cinnamon mixed with 1 tablespoon sugar (or 3 tablespoons cinnamon & 3 tablespoons sugar)

Manual/Mixer Method: In a medium-sized mixing bowl, or with your electric mixer, combine all of the ingredients (except the cinnamon-sugar) and using your hands, a spoon, or your mixer, mix until they form a shaggy mass that begins to pull away from the sides of the bowl. Let the mixture rest, covered, for 20 minutes.

Knead the dough, by hand or mixer, for about 8 minutes, till it's become fairly smooth, adding additional water or flour if necessary. Knead for an additional 2 minutes or so, if you're kneading by hand and you feel the dough isn't quite smooth enough. Transfer the dough to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until it's noticeably puffy, about 1 hour.

Bread Machine Method: Put all of the ingredients (except the cinnamon-sugar) into the bucket of your bread machine in the order recommended by the manufacturer, program the machine for dough or manual, and press Start. Examine the dough about midway through the kneading cycle; it should be smooth, not gnarly. Adjust the consistency with additional water or flour, as needed. Allow the machine to complete its cycle.

Transfer the dough to a lightly oiled work surface, and let it rest for 5 minutes. Pat or roll it into an 8 x 15-inch rectangle, (this is where I added about 2-3 tablespoons of softened butter to the surface of the dough) and sprinkle it evenly with the cinnamon-sugar. Starting with a short end, roll the dough into a tight log. Tuck the ends under, and place the loaf, seam side down, in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Drape the pan with lightly greased plastic wrap (or cover it with an acrylic dough-rising cover), and let the dough rise for 1 to 1 1/2 hours, or till it's risen about 1 inch over the top of the pan.

Bake the bread in a preheated 375°F oven for 35 to 40 minutes, or until it tests done. Tent the bread with aluminum foil the final 10 minutes of baking, if it's getting too brown. Remove the bread from the pan and cool it completely on a wire rack.

No Deep Fried Cupcakes at ChipShop!

Apparently the Chip Shop was having a problem serving the promised deep fried cupcakes this weekend. After all the foodies tweeted and blogged about the goodies, reports started coming in that there we none! In fact, the staff at the Chip Shop seemed to have no idea what customers were talking about (unless you knew the folks who worked there?).

On Robicellis Twitter page, they said Chip Shop told them they had a problem with the oil. Then were told that if we get them at Blue Apron and bring them to them to the Chip Shop, they will fry them, but they can't do large amounts regularly. Then, Robicellis suggests that perhaps they didn't inform their weekend staff of the special, but they don't really know what happened.

Then yesterday Cupcakes Take the Cake got a message from Robicellis, who still doesn't know exactly what happened, but it seems like they sold out of the cupcakes on Friday, the first day they were offered. She mentions a free cupcake giveaway with the writers of the blog Fucked in Park Slope "over the weekend", so I'm not sure if that means they've already given them out last weekend, or they will be giving them out this weekend. If your interested you should follow Robicellis Twitter page or keep an eye on CTTC in case they offer more details.

Update: According to Serious Eats, the owner of ChipShop says he was never told about about the promotion.

Related posts: Deep Fried Cupcakes in Brooklyn this Weekend.

Review: Burger King Funnel Cake Fries

Burger King
39-20 Main Street
Flushing, NY 11354-5430
(718) 321-8120

Yesterday over at This is Why You're Fat, they posted a picture of Burger Kings new funnel cake fries.

Maybe I picked mine up too close to closing last weekend, but the ones they got on the blog look much better than mine. As you can see, there is no powdered sugar. WTF? I of course have plenty at home, so I sprinkled some on. Also, the blog photo shows icing for dipping?! There isn't even a place for it to go in my box, so I don't know if its only given out in certain states or what.

Overall the taste is decent. By the time I got them home they tasted almost soggy, so they don't travel so well. I'd get it again if I needed a late night snack, but I'll be checking for powdered sugar and asking for icing.

Overall rating out of 5:

Aunt Butchie's Opens Manhattan Cupcake Shop

Original photo can be found here.

Via Fork in the Road.

This is the Brooklyn based bakery's first cupcake-centric shop. It will be located on the corner of 27th Street & Seventh Avenue and the store is scheduled to open February 1st.

Friday, January 8, 2010

Free Cupcakes & Lube at Erotica Reading

Via Grub Street New York.

What: Happy Ending's In the Flesh erotic reading series

When: January 21st, 8pm (doors open at 7pm)

Where: Happy Ending Lounge
302 Broome Street
Look for the hot pink awning that says "XIE HE Health Club."

Cost: FREE

100 free cupcakes will be provided by Baked by Melissa, but since they are mini they tend to go fast- get there early! Not only for cupcakes, but because the first 50 people to arrive get free Crif Dogs hot dogs. You get free Babeland lube too.

Deep Fried Cupcakes in Brooklyn this Weekend

Via Cupcakes Take the Cake.

What: Deep fried Robicelli's cupcakes!

When: This weekend, January 9th & 10th

Where: The Chipshop
383 Fifth Ave.
Brooklyn, NY 11215
718-832-7701 / 718-CHIPSHOP

Cupcakes will be offered in the following flavors:

The Elvis: Moist Banana Cake with Peanut Butter Buttercream, topped with Brown-Sugar-Candied Bacon

Sticky Toffee Pudding: Date and Brown Sugar Cake soaked with Brandied Toffee Sauce and Toffee Buttercream

Car Bomb: Chocolate Guinness Stout Cake with Jameson Whiskey Ganache and Bailey's Irish Cream Buttercream

Thursday, January 7, 2010

Buy One Get One Free at Little Pie Co.

Original photo can be found here.

Little Pie Co.
424 W 43rd St
(212) 736-4780


295 Greenwich Street
(212) 748-5290

To celebrate the new year and their new Tribeca location, Little Pie Co. is offering a super sweet deal: now through Valentines Day buy one get one free when you use this code at their online store: NEWYEAR2010

Bake Sale: Comedy & Confections Tonight

What: Free comedy, free Kumquat cupcakes.

When: January 7th at 8pm

Where: Coco66
66 Greenpoint Avenue
Brooklyn, NY 11222-1504
(718) 389-7392

Cost: FREE

Beverly's Bake-Off Benefit

What: Beverly's Bake-Off, a silent auction for baked goods with some comedy thrown in, all to benefit the National LGBT Cancer Network.

When: Monday, January 25th at 7:30pm

Where: Comix
353 W. 14th Street

Advanced tickets: $15
Day of Show Tickets: $20

Baked by Melissa Opens New Location

Original photo can be found here.

Via Cupcakes Take the Cake.

Baked by Melissa
7 East 14th Street
(212) 842-0220

You can read about the expansion in The New York Times, in an article perfectly named A Mouthful of Rainbow.

Update: Cupcakes Take the Cake has the first look!

Prize for Re-Naming The Street Sweets Truck

Original photo can be found here.

Via Midtown Lunch.

The Street Sweets Truck is being forced to change its name, but they haven't said why. They are however holding a contest to find a new name! The fan who comes up with the winning replacement name will get a $500 American Express Gift Card and a $100 gift certificate to the truck.

Submit your idea on their website in the contact tab, here. You can send it to them now until January 25th at 11:59pm.

Tuesday, January 5, 2010

Magnolia's Original Location Closed for Renovations

Original photo can be found here.

Via Jeremiah's Vanishing New York.

Magnolia's original location at 401 Bleecker St. has been gutted for renovations. No worries though, you can still get their cupcakes at two of their other locations.

In other Magnolia's related news, the original owner Allysa Torey gave an interview where she talks about living a quieter life on a farm in upstate New York with her adopted baby.

Current owner Steve Abrams is expanding the bakery, opening its first location outside of the US, in Dubai. The store will be managed and operated by Al Tayer Insignia, in Bloomingdale's Home store, in The Dubai Mall, and is slated to open February 2010.

Magnolia's is also planning on opening two new locations in the US, one in Grand Central Terminal in January and their first location on the West Coast in Spring of 2010.