is age really just a number?

That time of year has come again...
My time to celebrate living!

Some dread getting older and no one ever discusses why. Are those little lines of character (also known as wrinkles) starting to appear? Have you reached that age where all your friends are talking about marriage? Do you find yourself saying, "I'm just aging" as your left knee continues to cause you pain?

Right now getting older isn't a real problem for me since every time I walk into a bar they are convinced that I'm only 17—I guess my character lines aren't really gaping yet. And even though my friends are eager to get married by age 25, I'm too stubborn to live by a concocted time-line. And I'm certain that my knee sometimes hurts because I run too often.

To be honest, the only thing I'm concerned about on this special day is the feeling of satiety.

When I was young my parents so graciously planned parties for me and 30 little kids that were in my class. The cake was probably 9 X 13, but might have been 13 X 18, the latter serving 36-50 people(depending on the size of the slice of course). Either way, the cake never seemed extraordinary because I had to share with too many of my friends. Back then I only wanted to invite my closest friends, but my mom felt it wasn't socially acceptable to leave anyone out. I understood what she was saying and never fought her on the matter, but I don't think she ever saw it through my eyes.

Thankfully by age 21 I was able to celebrate with just three of my good friends and the only stress I had was worrying about too many sprinkles on my two-tiered cake, instead of how many bars to hop. Sure I went out—to a concert and ordered a drink—but it wasn't until after a few of my friends and I indulged in my homemade favorite yellow cake. Call me an oddball, but the color of the butter-cream frosting was really a much bigger issue than the number of acquaintances watching me order my first drink.
And the best part of my 21st birthday was when I hopped out of bed, to peak at my cake resting in a glass dome stand, and realized that I had about 3/4ths of a cake left. This meant that for the next eight days I could continue the celebration and watch my cake get smaller and smaller.

My theory is this: As you get older (unless you've hit a monumental age like 50 or 90) the sharing becomes less of an issue. Even if you're celebrating with 10 of your closest friends instead of three, you'll be old enough to tell them that you really would like to have two pieces saved for tomorrow. Now if you've hit that monumental age where a loved one insists on planning you an outlandish party, you've certainly lived long enough to request a square-shaped, six-tiered, yellow-cake with silky chocolate frosting!

Soon the wrinkles will become more prominent and the bartender might not ask to see my ID again, but if it means another serving of cake then I'm eager to celebrate aging gracefully!

baklava

Dearest Readers and Eaters,

Forgive me for slacking on my blog posts. I promise that I haven't stopped eating, which means that I still have a lot to share.



I'd like to start off by sharing my appetite for Turkey. When I was in Istanbul this summer I had a taste of the old city with a piece of pistachio baklava. In terms of aesthetics, the layered filo had a light brown coloring that reminded me of a very old library book (which is quite fitting since the Turks have been making this pastry since the Ottoman Empire).

The top layer glistened, which meant one thing...butter. When my eyes moved past the shiny filo, I became so enamored by the crushed pistachios garnished on top that I had my fork at hand seconds after it was placed before me.

As I cut into my piece, the syrupy sugar and chopped pistachios from the bottom of the pastry began oozing out. The whole experience was like an exotic adventure for my eyes, and an even better one for my palate. There was a seductive nature to this baklava as the sweet nutty flavors were so eloquently combined with a chewy texture. I knew I'd be overwhelmed with more than one bite so I put my fork down and continued to admire the foreign pastry.

If you don't usually indulge in super-sweet confections, it's certainly worth taking one bite and savoring it. You might find yourself falling in love so watch out for that second bite.

I haven't dared to bake baklava, but when I do I promise to share the recipe. If you're feeling brave, try using ready-made filo-dough to speed up the process. Just be sure to follow an authentic recipe.

oatmeal chocolate chip cookies

I was in the mood for eating something sweet, but didn't want to regret it during my run later this evening. What was my go-to recipe? Oatmeal chocolate chip cookies! These remind me of high school, when my good friend Charlie and I spent our summer days making dozens of oatmeal cookies. We'd experiment with raisins, nuts and different grades of chocolate. No matter what we added to the mix we always came out with a delicious batch of warm cookies.

This recipe is a bit different from my younger years, but it is equally as good. With most of the ingredients already in my kitchen, these cookies were super easy to make. I substituted half of butter in the original recipe for applesauce to make the cookies even more heart-healthy.
I hope baking these will bring back some warm memories of your yesteryear.


The Recipe (adapted from My Recipes: Chocolate-Cherry Heart Smart Cookies):
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 1/2 cups old-fashioned rolled oats
1 tspn baking soda
1/2 tspn salt
3 tblspn unsalted butter
3 tblspn unsweetened applesauce
1 tspn vanilla extract
1 large egg
1 cup chocolate chips

Preheat oven to 350degreesF.
Grease large baking pan. I used grapeseed oil, but you can use whatever you like.
Mix dry ingredients. Melt butter and mix with sugar and applesauce in a separate bowl. Add wet ingredients to the other bowl. Mix well. Add egg, vanilla and chocolate chips. Mix well. Use a tablespoon to scoop out dough to place on greased pan. Place in oven for 12-15 minutes.

Apples + Walnuts

Every year during Passover I look forward to my grandmother's charoset—a small side-dish that we eat on the first two nights of Passover. The color and texture is supposed to represent the bricks that the Jewish people carried on their backs when they were slaves in Egypt. But the taste has a completely different story. My grandmother chops the apples and walnuts into small chunks. She adds Manischewitz wine and cinnamon until it tastes just right. The somewhat notorious wine is ideal for this dish because it has enough sugar to sweeten the apple-walnut mixture. My grandmother's charoset is sweet and aromatic—perfect for a light dessert or at any hour of the day. I've had many different types of charoset—some had added sugar and others were chopped very finely—but my grandmother's is by far the best.


Ingredients:
Red Apples (Gala or Fiji are my favorites)
Walnuts
Manischewitz wine
Ground Cinnamon

Note: You're going to have to measure out the ingredients according to taste. Start off with 2 apples, 1 cup of walnuts and 1 cup of wine.

Directions: Peel the apples and chop into little chunks (about 1/4-1/2 inch). Chop the walnuts into small chunks. Put ingredients into a bowl. Add Wine. Mix. Begin with 1 tablespoon of cinnamon (add according to taste). Mix. Let sit in refrigerator until ready to serve.

ENJOY!

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german pancakes

German pancakes (also known as Dutch baby pancakes) are one of my favorite breakfast treats. I grew up eating these at my family's favorite deli, which was conveniently located minutes away from my house. At least once a week I'd order a plate of the golden brown German pancakes which were folded like crepes and dusted with powdered sugar. The secret was in the lemon wedges. They were systematically placed on the plate. One squeeze over the pancakes, and the spectacular treat became enhanced with a bit of tangy flavor. When I made these pancakes for the first time and took one bite I felt like I was back home.

The sweet taste and light fluffy texture of these pancakes are the most delightful way to start the day. Whether it's winter or spring, if you're alone or planning a brunch for ten people, these pancakes are an ideal delicacy.
The short ingredient list gives the impression that they are quite simple to make, but it's not so easy. But if I can make them, so can you.
It's all about the right pan and the correct temperature. The recipe I used instructed me to use a 9-inch baking pan and the oven. I tried it twice and my pancakes stuck to the bottom of the pan (even after I buttered it). I tried the recipe again and instead used the stove-top. Finally, they turned out to be perfect!


Here's my recipe (adapted from Smitten Kitchen):

Makes 2-pancakes.

4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup almond milk
2 tablespoons melted butter

Butter a pan and place on stove-top (medium temperature). Mix the eggs until light yellow in color. Add remaining ingredients; process until smooth. Pour into prepared pan. Let the edges get golden brown before flipping. When ready, flip sides. When golden brown on both sides, slide off pan and plate. Dust with powdered sugar and serve with lemon slices.

GREATEST CHOCOLATE CAKE

Why do we feel so guilty after indulging in a moist delectable dessert? It could be the daily articles filled with statistics on obesity or the celebrities with the perfectly-fit bodies on the cover of Vogue. Or it might just be that the cake we relish in provides us with such gratification that it feels like a sin.
Well this chocolate cake is definitely one of the greatest cakes I've ever made; it tastes sinful, but it's not. The sweet chocolate flavor combined with the moist texture is ideal for a cake, but the white chocolate chips floating throughout add an extra punch of delight. This chocolate cake is like a pan full of heaven. Aside from the fantastic flavor and consistency arousing my palate, the best part about this cake is that there is no butter and no sugar added. Sounds like a miracle, I know.



Recipe (See Elana's Pantry)

1 cup dark chocolate chips 73% cacao (if you want to use a bar, it's about 6 ounces)
½ cup coconut milk (recipe calls for canned, but I used So. Delicious)
2 eggs
1 ¼ cups blanched almond flour
½ teaspoon salt (recipe calls for celtic sea salt, but I used Kosher salt)
½ teaspoon baking soda
1 cup white chocolate chips

1. Melt dark chocolate chips and coconut milk in a small saucepan over very low heat
2. When chocolate is completely melted, remove saucepan from heat
3. Stir eggs into saucepan containing chocolate/coconut milk mixture
4. Next, stir in almond flour, salt and baking soda
5. Fold in ½ cup of the white chocolate chips
6. Grease an 8x8 inch baking dish with oil of your choice
7. Pour batter into baking dish, then sprinkle remaining white chocolate chips over batter
8. Bake at 350° for 20-25 minutes
9. Cool and serve

ORANGE CHOCOLATE SCONES

I came across a great recipe from Elana's Pantry for Orange Chocolate Scones. I was a little hesitant as the recipe called for almond four and agave nectar for sweetening. Don't forget that this was my first attempt at using alternative, natural, ingredients when baking. To my utmost delight, these scones turned out to be sensationally aromatic and delicious—you'd never know that butter was omitted from the mix. These guiltless scones are perfect for breakfast or anytime you're craving something sweet and delicious! On an even better note, they are easy to make!




Gluten Free Orange Chocolate Scones:

2 cups blanched almond flour
3/4 teaspoon baking soda
1/2 cup chocolate chips (the recipe calls for dark chocolate chips, but I used Callebaut milk chocolate chips)
1 tablespoon orange zest
1 egg
3 tablespoons agave nectar

1. In a large bowl, combine almond flour, baking soda, chips and zest
2. In a smaller bowl, combine egg and agave
3. Mix wet ingredients into dry
4. Knead dough with hands if necessary to ensure proper distribution of ingredients
5. Form dough into a circle that is about ½-inch in thick
6. Cut dough like a pizza, into 8 slices
7. Using a metal baking spatula transfer to a parchment lined baking sheet
8. Bake at 350° for 10-15 minutes
9. Serve

little balls of cake

It's that time of year again, when people find reasons to stay in and warm up by the fireplace with a cup of hot cocoa and some delicious treats. For my annual holiday party I decided to make cake balls with my favorite Amy's Bread yellow cake recipe. Tasting one of these delicacies is like sampling a piece of utopia. I spent a lot of time making over 70 of these drops of heaven. So you can imagine by the end of a long day—full of cake, frosting and chocolate—I was utterly relieved to share with my friends. Believe me, they were delighted too.

The power of these chocolate coated cake balls will stop you and send you into a world of bliss. The thought of biting through a chocolate shell into a soft sweet cake continues to marvel me, as the differing textures are so compatible together. I would definitely suggest learning some patience with this dessert and having at least three dish towels nearby...let's just say that by the end of the day my kitchen was happily covered in sugar, flour and chocolate.




Directions:
Bake AMY'S YELLOW CAKE and BUTTERCREAM FROSTING. When the cakes are out of the oven and still warm, dump them into a big mixing bowl. Pour the frosting over the cake—this will be messy. Use your hands (if you don't mind) to mix the cake and frosting. It should be very mushy. Make small balls with the mix. Place the cake balls on a baking sheet and place in freezer for at least 1 hour. Take bakers chocolate and melt in a double boiler (it's good to use a candy thermometer to keep the chocolate at the right temperature). Have the cake balls ready. Use a toothpick to insert into the cake balls and one by one dip in the chocolate. Place the chocolate-coated cake balls back on the pan. Repeat until all of the cake balls are coated. Place in freezer until ready to be served. I enjoyed getting extra fancy by melting more chocolate for drizzling and sprinkles for fun (sorry that I only have pictures from the first few steps of the baking process, but understand that few confections last long enough for a proper photo shoot in my house).

happy indulging!!

sweet & savory

What are the first foods that come to mind when you think of a tailgate? Hamburgers? Hot dogs? What's for dessert? Nothing sweet comes to mind when I think of tailgating before a football game. But when my friend, Deb, told me that she was making cupcakes that looked like hamburgers I began to think otherwise. I am a bit of purist—I prefer steamed veggies as opposed to grilled or fried, red ketchup instead of green, and hot fudge instead of the chemically enhanced stuff that hardens. The idea of eating a cupcake that looks like a hamburger baffled me, until I found myself standing in Deb's kitchen fascinated by her confection. One bite had me sold on this clever dessert. The sweet vanilla, chocolate and coconut flavors worked beautifully with the contrasting savory facade. She prepared over 100 hamburger-looking-cupcakes for a fraternity tailgate. Deb used vanilla and chocolate cake-mixes, frosting, shredded coconut, and food coloring for dying.


HOW TO:

Bake chocolate and vanilla cake mixes in a cupcake pan. Cut all of the baked vanilla cupcakes in half. The baked chocolate cupcakes you should cut in thirds. The chocolate cake will be the 'burger' and the vanilla cake will be the 'bun.' Use food coloring to dye vanilla frosting—yellow for mustard and red for ketchup. Dye the shredded coconut green for lettuce. Layer the burger with all of the condiments and enjoy this awesome dessert!

the glory of chocolate milk

I just applied for the NYC Marathon, 2011—let the training begin! Along with strengthening my legs at the gym and running outside, I've been trying to eat healthfully so that I have enough energy to keep up with my routine. You'll never guess what I've been gleefully indulging in after my usual run...CHOCOLATE MILK! When I first read about the benefits of drinking chocolate milk after a workout I couldn't believe it—probably because I remember only drinking this sultry and smooth chocolatey delight as a child on occasion. I thought to myself, if this is true I will never miss a day of exercising ever again. Gallons of research has been done on this work-out-recovery-drink and studies show that chocolate milk provides the right amount of carbohydrates, proteins, sodium and fluid to restore your body. Not only does chocolate milk help my body in the physiological sense, but it makes me feel joyous, youthful and alive as it glides down my throat. I drink Organic Valley's Lowfat Chocolate Milk, which comes in a fabulous well-sized container with a straw (always a plus). Let's just say that now I have an even better incentive to keep running.

hot chocolate

Today was the first real of sign of fall here in Texas. That's right—the third day in November! I woke up in a hurry, walked outside feeling the cool crisp air, looked up and saw a cloudy gray sky. A smile quickly warmed up my face as I thought about coming home later to a nice cup of hot cocoa. I began thinking, what are some varieties of this beloved libation?
Mexican hot chocolate is made with chocolate, cinnamon, vanilla and—depending on how spicy you like it—a pinch of chile powder. American hot chocolate generally consists of a chocolate powder, which is often mixed with hot milk or water. Marshmallows are sometimes added, not only to make ourselves feel like we came up with the warm sweet concoction all by ourselves, but to add a nice creamy contrast in color and texture. In Europe hot chocolate is taken seriously and literally. Their winter drink is made with real chocolate, giving it a nice thick consistency. Just imagine walking around the Marais district, bundled up in a chunky knit sweater and cashmere coat, and coming back to your Parisian loft for a hot cup of liquid chocolate—c'est parfait (perfect)!!

Here's a recipe to for Parisian Hot Chocolate (David Lebovitz):

Four ‘Parisian-sized’ Servings

2 cups (1/2l) whole milk
5 ounces (130 g) bittersweet chocolate, (with at least 70% cacao solids), finely chopped
optional: 2 tablespoons light brown sugar

1. Heat the milk in a medium-sized saucepan.

2. Once the milk is warm, whisk in the chocolate, stirring until melted and steaming hot. For a thick hot chocolate, cook at a very low boil for about 3 minutes, whisking frequently. (Be careful and keep an eye on the mixture, as it may boil up a bit during the first moments.)

3. Taste, and add brown sugar if desired.

a piece of cake

I'm on a bit of a cake-baking rampage. Looking at my calendar and seeing a birthday makes my ears perk up, like a giddy dog. A special cake was in order for September 19th. It was my significant eater's twenty-first birthday, as well as his two brothers (triplets). My close rapport with all of the boys, compelled me to bake a spectacular cake. I decided to go with my favorite yellow cake recipe (below) and chose a chocolate silk frosting, from Amy's Bread cookbook. My significant eater loves chocolate so I thought this frosting would be a nice treat. This cake is moist with sweet vanilla flavors permeating through eating compacted crumb. The chocolate frosting adds contrasting texture, taste and color appealing to the senses in my body. At first bite the words OOH and AHH rolled out of my mouth, almost reflexively.



At the end of a wonderful celebratory weekend, all I could think about was the warmth and sense fulfillment this cake stirred up inside—as if it literally took over my soul. But the boys could only think about one more piece of cake.

Amy's Bread Chocolate Silk Frosting

3 cups semisweet chocolate chips
1 3/8 cups Confectioner's sugar
3/4 cup Cocoa powder
2 cups Unsalted butter, slightly softened
1 tspn Vanilla extract
1/8 tspn Kosher salt

Melt the chocolate chips in the top pan of a double broiler and set it aside to cool. In a separate bowl, sift together the confectioner's sugar and cocoa powder.
In a mixing bowl, using an electric mixer with a paddle attachment, cream the butter at medium speed until it's very light but not too soft, about 2 minutes. Add the sugar mixture and continue to mix on low to medium-low speed until the sugar and cocoa have been well incorporated. Add the melted chocolate, vanilla, and salt and mix again on medium speed until everything is incorporated and the frosting is smooth and has a good spreading consistency, 1 to 2 minutes. Be careful not to over-mix it or the frosting will get too warm and runny. It should be smooth, glossy, and soft enough to spread but still hold a stiff peak.
The frosting can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days.

*from The Sweeter Side of Amy's Bread

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This is seriously the best cake I've ever made. The buttercream frosting is the perfect consistency, with the right amount of fluff. The sweet taste beautifully accentuates the softness of the yellow cake interior. I searched for Amy's Bread (one of my favorite bakery's) cake recipe and recreated it in my own kitchen. I still cannot believe how incredible it tastes and how precise the recipe is. I'm telling you that simply one bite is like eating pure happiness. If all of the world's problems could be solved with a special cake, it would definitely be this one.

compliments to ben baron for being a great help in baking this fine cake and eating it too.

a tribute to ice cream

Before the leaves change here in New York, I want to dedicate this post to my favorite confection—ice cream. Furthermore, I want to share a piece my fellow intern, Nicole, published in SAVEUR. Her words are absolutely perfect and because I could not express my love for this frozen treat any better, I have linked you to the website below for your enjoyment...

http://www.saveur.com/article/kitchen/Summers-Best-Treat

the BEST cake in the city

As a patron of the arts (particularly the culinary arts) I know that NEW YORK is the place to be. I've heard about many great bakeries here in the city, and tried a few of them out. Initially Magnolia was my favorite bakery...not anymore folks. Two Little Red Hens is a quaint locals-only bakery situated in the upper 80s. You could easily miss the tiny shop if it wasn't your final destination. Thursday, Two Little Red Hens was my only destination. The adorable plaid awning reeled me in like a fish hooked to its bait. The shop smelled sweet, but the aromas were not too strong. The cakes were lined up perfectly behind the counter with spectacular ornate decor. I looked around and saw another case full of pies and other fabulous desserts. When my eyes locked with the cupcakes, I thought no glass shall come between us. I asked the lovely man behind the counter for two mini cupcakes, red velvet and a yellow-cake with chocolate-fudge frosting. After paying and a brief conversation with the man, I sat down to stare at my cupcakes. They were perfectly frosted, with fine ridges that made the cupcakes seem unreal. With each bite, my heart beat grew stronger and stronger (well maybe not, but when I remember the moment that is how I picture it). The cake was perfectly moist with the most delectable smooth icing. I couldn't choose between the red-velvet and the yellow, so I got both. I still cannot decide which I enjoyed more, they were each incredibly flavorful—I guess that means I need to go back.
If you make it to New York City, you MUST stop by this fine bakery.

Love and the City

My love for New York City goes WAY beyond the incredible desserts and pastries available. You know the old cliche, love is in the air? Well, love is in the air here. There are young couples everywhere, pregnant women holding their bellies as they jog at a slow pace and older couples holding hands as they cross the street. Yesterday, on the way home from my usual jog, there was an elegant table set up on the sidewalk outside of a stone-walled apartment complex. You must understand, there were no restaurants on this particular street. There was only a man and a woman sitting at this table enjoying a wonderful meal, the comfortable evening, and each other. Today at the store, the woman behind the counter told a co-worker her account number, so that he could log in. She said soon after, "That's my husband's birthday," with a huge smile on her face. You see, everywhere I go (and I'm sure it would be the same for you, if you were here) I'm surrounded by this giant bubble of love. No wonder there are endless amounts of cupcakeries and ice cream shoppes—sweet confections are the perfect food to share with a loved one.
Naturally, being the intense romantic that I am, when I heard the story of how one of my fellow interns fell in love with her boyfriend, a tear came streaming down my face. Tamar met her man (who was a friend of a friend), while she was studying in Spain. He was in Belgium and insisted upon paying Spain a visit (he really wanted to see her), after communicating through email—only. It took less than two weeks for them to fall in love. Two years later, they are still together.
When Tamar told us (the girls at work) she would be out for a few days, helping with her mother's wedding, we were all ecstatic to hear the details. Since Tamar has her heart set on pastry school, I asked if she'd be making the wedding cake. Although the wedding cake was provided by the lodge, where the reception took place, Tamar did not hold back from adding a hint of sweetness.
Tamar, or T-Muffin, made lovely party favors which were filled with heart-shaped sugar cookies, a chocolate brownie, and (my favorite) chocolate chip cookie with dried cranberries. The confections were wrapped in cellophane with a ribbon and placed in a box labeled "Compliments of T-Muffin."

Tamar said her favorite part of the process was, "decorating the cookies" and "testing the recipes" to make the perfect treats for her mom's wedding.
Today, Tamar brought us party favors from the wedding. With each bite I was more and more impressed. The sugar cookies looked like they were professionally decorated. They had the most wonderful consistency—not too soft and not too crunchy. The brownie was chocolate(y) with little chocolate chunks, yet they were smooth at the same time. The chocolate chip cookie had an incredible surprise—dried cranberries.
So it is true, love just makes people do crazy things...baking is definitely at the top of my list.

Sweet Popcorn

My roommate and I love popcorn.
It's a reliable and somewhat healthy snack, which has a way of making me feel like I'm fourteen again. I close my eyes and see myself in sweats curled up on the couch—with a friend and a giant bowl resting on my lap. Nothing to worry about, except finishing the popcorn too fast, when school is canceled because of the brutal Texas "winter storm"...

Naturally, on our first visit to Union Square market my roommate and I decided to buy a bag of white kernels. Over the past few weeks, we've made a few batches of plain popcorn. But, it wasn't until last Monday did we decide to step outside the realm of lightly-salted popcorn to make kettle corn. Earlier that day I found a great recipe for this crunchy sweet and savory confection. Some of the popcorn pieces were heavily caramelized with sugar, which made for a sweet surprise.

Ah, there's nothing like the warm scent of sugary popcorn wafting through the air...


*note: the picture does not do the delicious popped kernels justice. trust me when i say...this recipe is FANTASTIC!

Figs

Yesterday I sat in an important meeting with some fellow interns and the California Fig Advisory Board. We sampled Black Mission figs (dried and fresh), dried Calimyrna figs, Mediterranean fig chutney and chocolate covered figs. The world of figs is beautiful, flowery and quite sweet. The fig industry means serious business and I am frank when I say that figs should be in everyones kitchen. This fruit, which looks like an inverted pink-colored flower when breaking through the skin, is fiber-filled and tastes like a rich honey confection.

Chocolate is just one ingredient, which beautifully compliments this amazing fruit. This dessert is absolutely mind-blowing! It is perfect for cocktail parties or for any day of the week.

Chocolate Covered Figs (recipe from California Fig Advisory Board):

4 whole California fresh figs with stems
Fine sea salt, as needed
1 cup semisweet chocolate chips

Wash and dry figs. Dust lightly with salt; set aside.
Measure chocolate chips into microwavable bowl. Microwave on High for 30 seconds and stir.
Microwave on High for 30 more seconds and stir until the chocolate is completely melted.
Holding the fig by the stem, dip in melted chocolate and set on wax paper-lined tray.
Let stand until chocolate is set.

cones.

my buds scream for this ice cream...

"Going out" for me, in the big city, means eating out. So a couple of weeks ago, I went out with two of my good friends. After eating a lovely Italian meal, they were craving a nice piece of cake. I had my heart said on ice cream...typical. Walking around for about twenty minutes we stumbled upon a bakery, where they indulged in marvelous yellow cake with pink frosting. Yes, I had a bite. After finishing that piece of cake I grabbed a business card (so I wouldn't forget the name of the bakery) and we continued to walk around. Well, it didn't take long before I set my eyes on an ice cream store called Cones. With a line out the door, I knew their frozen dessert had to be good. We waited and a few minutes later, I ordered a cup of coffee chocolate chip ice cream. The coffee flavor was very precise and the texture was like a balance between gelato and ice cream. The chocolate specks added a nice touch to the fine flavor. I am not lying or exaggerating when I say this—it was the BEST ice cream I have ever had in the United States. This is saying a lot, considering there are thousands of ice cream stores and brands. You may not call me an "expert," but I have had my fair share of ice cream—enough to tell you that next time you visit New York, you MUST go to the West Village for a cone. I've already been back twice since my first visit.

During my last ice cream run, I learned that the owners are Argentinean. When the "apprentice" pointed out the owner/inventor of this amazing ice cream, I immediately ran up to him and poured out my compliments. He modestly said, "Thank you" and went back to the giant mixer.

Cones $$$ (cash only)
272 Bleecker Street New York, NY 10014
(212) 414-1795
Open Mon-Thu,Sun 1pm-11pm; Fri-Sat 1pm-1am

Unforgettable at Delmonico's

My grandfather's favorite dessert is a Baked Alaska. Knowing that made planning out my day, with my grandparents, much easier...
A few days ago, I remembered reading that Delmonico's was the place to go for a Baked Alaska. Delmonico's is no ordinary restaurant. Given its history of housing the elite high rollers and only the most fabulous people (including my great grandmother), I knew going to it would be an event. Well, it was more than that. Walking through the big doors, my eyes widened. It was like walking into a dream. Walking to our table in the bar, I couldn't help but look around at the beautiful portraits, classy tables, gold chandeliers and well-dressed men and women laughing as they wait for their food. Since we were only there for dessert, we were seated in the bar area. I was okay with that...as long as our baked alaska exceeded my expectations.
As we waited for our fine delicacy, I watched the men in suits and business attire order drinks while standing around the bar. It was right out of an old movie. I saw our waiter bringing a plate towards us. There it was— our beautiful meringue and banana ice cream combination. It was love at first sight and love at first bite. Seriously it looked like a beautiful piece of art and the taste was seriously good. The banana gelato and the walnut cake were rich and sweet, but not to the extreme. It was just right. What a way to celebrate this fine dessert—in good company at Delmonico's.