Sweet Giveaway: Win a KitchenAid Mixer or a Cupcake Kit, Compliments of Top Chef Just Desserts

I'm sure that there's something better than winning stuff, but at this moment, nothing is coming to mind.

That's because my friends (we're totally BFF, didn't you know? Of course, see note at bottom) at Bravo have offered up this totally mega-sweet giveaway because of their extreme happiness surrounding the premiere of Top Chef Just Desserts Season 2. Want to read more about it? OK: 

The chef'testants and the sugar are back for season 2! As the pastry chefs meet and greet, they are surprised by host Gail Simmons and head judge Johnny Iuzzini with their first Quickfire Challenge.  One of the first challenges includes a fairy-tale inspired dessert. Imagination and talent are a must to survive the not-so-sugar coated competition. Will the chef's be able to get past their first-challenge nerves and fight their way to sweet success, or will the pressure make some contestants crumble from the start? Find out this Wednesday 8/24 @ 10/9c on the PREMIERE of BRAVO's Top Chef Just Desserts 2

Two winners will be chosen. A grand prize winner will receive a gorgeous Kitchen-Aid Mixer; a runner-up will win this cute and sweet cupcake kit. 

How do you enter? Totally easy. Since this week not only marks the premiere of Season 2 of Just Desserts but my own 30th season of life (aka, it's my birthday on the 26th), tell me what kind of birthday cake you're wishing for this year. Leave it in the comments section below (comments are moderated so don't cry if you don't see it pop up right away!) or on the CakeSpy facebook page! But don't delay: this giveaway closes on August 26th at 5pm PST.

The fine print: This prize was provided by the BRAVO Network but BRAVO is not a sponsor, administrator, or involved in any other way with this giveaway. All opinions expressed in the post are my own and not those of BRAVO. Per prize donor: entrants from the USA only.

UPDATE: The winners! The KitchenAid went to Erika of Fargo, ND, and the cupcake kit went to Suzanne S. of Austin, TX! Congratulations, ladies.

Frozen Hot Chocolate Recipe for Serious Eats

If you've ever visited Serendipity 3 in New York City, you are probably aware of—and hopefully have sampled—their signature dessert, the Frrrozen Hot Chocolate.

If you've never sampled this sweet treat, it's sort of like the richest, most decadent, most tricked-out-with-chocolate Frappuccino-type drink (sans coffee, of course) that you've ever tasted. With the sheer amount of chocolate in this drinkable dessert, it gets into every sip, slurp, or bite (because the consistency is such that it works with a straw or a spoon).

This adaptation, believe it or not, is even more decadent than Serendipity 3's, employing cream instead of milk and even more chocolate than the original--but if you're feeling guilty, simply split it into smaller servings. They won't be huge, but I promise, they will be mighty.

For the full entry and recipe, visit Serious Eats!

Cakewalk: The Nanaimo Bar Trail

CakeSpy Note: This week, I visited the city of Nanaimo, which true lovers of sweets will probably know best as the birthplace of the mighty Nanaimo Bar. This bar is beloved by many--the city has even created a "Nanaimo Bar Trail" with a guide to some of the best Nanaimo Bar experiences. My friends at Serious Eats even made a delicious slide show! On my visit, I checked out several of the spots on the trail and then some--here's a chronicle of what I saw, learned, and best of all, tasted. 

Exhibit A: The Nanaimo Museum. In the City of Nanaimo, there is a place called the Nanaimo Museum. It has other exhibits, but the only one I went to see was the one focusing on the Nanaimo Bar. Hey, just being honest.

The display is not huge, but it is a loving tribute to this sweet triple-layer confection. And they have Nanaimo Bar benches. And you know what that means...PHOTO SHOOT!

They also sell tea towels featuring the official Nanaimo Bar recipe, but (sob) they were out when I visited.

Exhibit B: The Classic. Personally, my main objective was to sample the authentic Nanaimo Bar in its place of birth. Directly adjacent to the Nanaimo Museum, Serious Coffee makes the bars using the official city recipe, and I found theirs to be highly satisfying, with a deliciously crumbly base and a good-quality chocolate top acting as bookends to the real reason why I eat the bars, which is the custard-cream filling. 

Also offering the classic style are Perkins Coffee:

...and Bocca Cafe, and McLean's Specialty Foods (which, btw, is also the home of "Haggis Extravaganza"). But truly, these bars are ubiquitous--you'll find them at Tim Hortons, grocery stores, on the ferry, and...well, everywhere! (BTW--my friend Allyson says some of her favorites are made by The Cakerie).

Exhibit C: Ice Cream Variations. The city boasts several ice cream variations, including Nanaimo Bar ice cream, a Nanaimo Bar Ice Cream Sundae at Jakeob's Ice Cream Parlour, Nanaimo Bar Ice cream sandwiches (pictured above) at 2 Chefs Affair (if you're stateside, you may also be able to get these in NYC!), and crumbled bars are a common topping or mix-in with ice cream.

CakeSpy note: I also found a recipe for a Nanaimo Bar Ice Cream cake here.

Photo: Grand Hotel NanaimoExhibit D: Quaffable Nanaimo Bars. The city boasts a Nanaimo Bar Martini, which is always available at the Modern Cafe. I did not sample it. But it exists. Just wanted you to know. It is also occasionally offered as a special at the Grand Hotel Nanaimo (pictured above).

Exhibit E: Fancy Nanaimo Bars. I consider these a very blue-collar treat, but some establishments have raised it to pinkies-out status. One such place was Mon Petit Choux, where the cream filling was much more copious in terms of height and quantity, and yet it tasted lighter and fancier...delicious, but perhaps not as "authentic" as other versions. Also according to the City of Nanaimo site, a fair-trade, all organic/amazing version is made by Pastry Chef Sarah Wallbank and can be found at the various Farmers’ Markets in Nanaimo. The rest of the year she will make special orders.

Nanaimo Bar Cupcakes Photo: A Wee CupcakeryExhibit F: Awesome Overload. Also available, if you're seeking sweet excess? Nanaimo Bar Fudge from Rocky Mountain Chocolate (they didn't have it when I visited, though they DID have Chocolate covered frozen Nanaimo Bars), Deep-Fried Nanaimo Bars from Pirate Chips, Nanaimo Bar Cupcakes at A Wee Cupcakery (friday and saturday only), and Nanaimo Bar Cheesecake at Minnoz (side note: Minnoz is attached to a hotel which would like to be your home during your Nanaimo Bar crawl--they will even start you out with a Nanaimo Bar waiting in your room!)

CakeSpy Note: If you are not in Nanaimo, here's a recipe for Nanaimo Bar cupcakes!

Exhibit G: Other Variations. There are also peanut butter Nanaimo Bars, as well as variations in mint, coffee, and Irish Cream flavors; also, there are several confections which seem to have the same construction if not flavors. There was the "Kleinberg Bar" at aforementioned Perkins Coffee, which visually resembled a Nanaimo Bar and shared the same custard-cream middle layer, but had a peanut butter crispy base and peanut butter topping. It somewhat reminded me of the peanut butter krispy-based version at Savary Island in Vancouver.

Exhibit H: Transit. Don't forget that there are Nanaimo Bars to be found both on the ferry to and from Nanaimo, and at the ferry terminals on both sides! 

...the end, for now. Create your own Nanaimo Bar adventure; visit the Nanaimo website here. Read about Miss 604's adventure here. Learn more about the history of the Nanaimo Bar and find more of my recipes for them here.

Baker's Dozen: A Batch of Sweet Links

Remember these? Tele-Graham Crackers!Cold and sweet: The Kitchn has a great roundup of ice cream recipes!

Speaking of ice cream: I enjoyed this Seattle area ice cream writeup.

Sweet zucchini: did you miss my zucchini and white chocolate chip cookies recipe on Serious Eats?

Thank Goodness for Pie: Download this sweet pie recipe booklet!

Strawberry Cake with Toffee Crunch? Count me in.

Sweet mention: BuzzFood loves the snapshots from Pie Stand with Kate Lebo!

Mint. Julep. Cupcakes. NOM!

Frito Candy? I love Cookie Madness even more now!

Gelato Tours of Italy. I repeat. GELATO TOURS OF ITALY.

Sweets o' the season: NPR on summer fruit desserts.

Cinnamon Sugar Pull-apart Bread. I want to pull this apart, and put it back together in my belly. Thanks, Peabody!

Homemade Soda? I'm intrigued.

Love Drumsticks (of the ice cream variety, I mean)? Here's a homemade version.

Seeking Sweetness: Daily Snapshot, Gingerbread Factory, Leavenworth, WA

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to observing (and sometimes adding) sweetness in the natural world and urban landscape. Here's where I post a daily feel-good photo or image, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

FACT: this is a real place, in Leavenworth, Washington. It wasn't open on the day I visited, but I was just happy knowing it was a real place. And, I want to live there. Find them online here.

CakeSpy Undercover: Omonoia Greek Bakery, Denver CO

My appetite for Greek pastries was largely formed during my college years, when my BFF, James Papadopoulos, introduced me to the bakeries of Astoria, Queens, where there were cookies that shared his last name and so many other delicious treats to be discovered. 

So naturally, when I came across Omonaia Bakery in Denver, CO, I had to at least walk in and check out the wares. 

What might you expect, walking into this place? For one thing, owners or family (maybe both?) sitting at a table drinking coffee and talking animatedly. For some reason, this always seems to be happening at old-school bakeries, no matter what the ethnicity of the owners. 

For another, lots and lots of sweet treats. Including baba au rhum-looking things:

...cookies of all sorts, like Kourabiedes and Melomacarona:

...and of course, Galaktobouriko:

I went for the honey cookies, and let me tell you, these were tasty little morsels. I actually gnawed on mine as a sort of belated-breakfast-not-quite-lunchtime treat, and it was lightly sweet, scented with honey, lightly but not distractingly crumbly, and perfect to tide me over til feeding time.

A very sweet spot to visit--if you find yourself in Denver, hit them up (they're not far away from Lovely Confections, either!).

Omonoia, 2813 E Colfax, Denver, CO. On Facebook here.

Seeking Sweetness: Daily Snapshot, Visit from Anna of Cookie Madness

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to observing (and sometimes adding) sweetness in the natural world and urban landscape. Here's where I post a daily feel-good photo or image, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

This shot is a special moment from CakeSpy Shop -- Anna of Cookie Madness stopped by! I've been following her amazing site for years, so this was a very wonderful moment for me. OMG!

Microwave Chocolate Peanut Butter Chip Fudge Recipe

There was a time, in my childhood, during which my parents chose to go without a microwave. I know--hippies!

As a result, I became exceedingly adept at cooking everything with the toaster--for instance, putting foil on top of the toaster oven and heating up microwave pizza using the heat rising from inside of the toaster. Totally not a fire hazard at all. 

These days, now that I have a microwave of my very own, I really want you to know that I appreciate its presence very much and strive to honor it whenever possible. And what bigger tribute to la belle microwave than making delicious microwave fudge? This is a riff on a recipe I found on Allrecipes.com, but I made the executive decision to use half and half instead of milk (good idea) and to add a healthy dose of peanut butter chips for added rich deliciousness. Here's how you make some microwave magic at home:

Microwave Chocolate Peanut Butter Chip Fudge

• 4 cups confectioners' sugar, sifted
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup half and half, divided
• 1/2 cup unsalted butter, cut into 1/2 inch cubes
• 1 teaspoon vanilla extract
• 3/4 cup peanut butter chip morsels, divided into 1/2 and 1/4 cup

Procedure

1. Line an 8x8-inch or 9x9-inch pyrex pan with parchment paper or waxed paper.
2. In a large microwave safe bowl, stir together the confectioners' sugar and cocoa. Pour 1/4 cup of the half and half over the mixture and place butter in bowl. Do not mix (it will be too thick to mix, anyway). Microwave on high until butter is melted, about 2 minutes. Stir in the vanilla and 1/2 cup of the peanut butter morsels. Stir vigorously until smooth. You can also put the mixture into a stand mixer if that sounds exhausting. If your mixture is too dry, add up to 1/4 cup more half and half, a little at a time, until the mixture comes together in a fudge-like consistency.
3. Spoon the mixture into your prepared pan and using a rubber spatula, spread the mixture so that it is evenly distributed. If desired, sprinkle the top with the remaining peanut butter morsel chips.
4. Chill in the refrigerator for an hour, or the freezer for half an hour, before serving. Makes about 16 squares.

Seeking Sweetness: Daily Snapshot, Tele-Graham Crackers for Book Expo

CakeSpy Note: if you follow me on facebook or Twitter, you probably know I'm partial to observing (and sometimes adding) sweetness in the natural world and urban landscape. Here's where I post a daily feel-good photo or image, for no particular reason other than to showcase these sweet little nothings, in hopes that they'll make you smile.

Oh, hey! Did you know I have a book coming out soon? It's totally true. It's called CakeSpy Presents Sweet Treats for a Sugar-Filled Life. And I even get to go on a book tour! But before that, it was shown at this big expo called Book Expo of America, and I sent along some sweet treats for buyers, editors, and publishers to eat! How could you not love a tele-graham cracker? The recipe is in the book, btw.

Gelat-O'Clock: Gelato from Procopio Gelateria, Seattle

I don't know if I have told you this in so many words, but I have been having a Gelato Awakening in recent months. I'd consider my visit to Via Dolce Gelato in Leavenworth the kickoff to this awakening; since then, I have been sampling the sweet and cold stuff at as many places as I can. I'm just in love with that tiny spoon, and find it the ideal strolling-while-eating food. 

And most recently, I tried Seattle's Procopio Gelateria.

The establishment, perched in the shadow of the Pike Place Market, is named for Procopio dei Coltelli, who is said to have opened the first gelateria in Paris in the 1600s, who may not have invented the stuff, but is credited with, you know, making it a "thing".

Well, clearly this appealed to my confectionery and sweets-history obsession, and the gelato, made using the same time-tested traditional methods, reflects a love and respect for the sweet treat's storied history.

I made the wise decision of pairing the seasonal Cherry gelato, which was creamy, pleasingly pink, and redolent of rich, deep cherry flavor, with the vanilla, which was flecked with vanilla beans and had a deep, rich vanilla flavor that worked like sweet love with the cherry. The consistency of the vanilla flavor was more to my liking, but when paired together, they worked beautifully.

The flavors couldn't have been more spot-on, and I look forward to trying more seasonal flavors at this sweet spot in downtown Seattle.

Procopio Gelateria, 1501 Western Ave., Ste 300, Seattle; online here.