Baker's Dozen: A Batch of Sweet Links!

Unicorn Doughnuts.

I like it: a week in the life of Voodoo Donuts!

Hazelnut Banoffee Tartlets with Shortbread Crust. I LOVE THEM!

Red Velvet. Macarons. Cream Cheese Frosting. ALL AT ONCE.

One of my proudest posts ever: United States of Ice Cream.

Fat Tuesday's over, but it can be fat Friday too. Learn about what the difference is between King Cake and Galette des Rois!

Homemade Nilla Wafers. Hooray!

Now that you've made them, fill them with chocolate, like this.

It's not quite March yet, but you can start thinking about bringing it in like a lion and out like a Lamington.

How lovely are these Neapolitan Spritz cookies?

Curious about Cake Stenciling? Find out more here.

Coconut marshmallow cornflake treats. I love this!

This chocolate cake looks tasty.

Levain Bakery. Have I ever told you I once ate an entire one of their cookies in one sitting?

What is Funnel cake? I enjoyed reading people's responses on this forum.

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.