Well Bread: Delicious Bread Pudding with Banana Ice Cream at Deschutes Brewery Portland Pub

If I didn't have photo evidence, I might almost believe that this dessert had been a dream.

Coconut bread pudding with chocolate sauce, served warm with a healthy scoop of banana ice cream. And caramel, for good measure (At least, I think that's what comprised the whole thing: it's not on their regular menu, which leads me to believe it is a summer special--or maybe it was just there for that one magical evening when we visited?). 

Oh, dude, was it good. And what an unexpected treat: we devoured it at Portland's Deschutes Brewery Pub--a place better known for its hops-based carbohydrates than its sweets.

This concoction hit just about every taste and texture sensation you could desire in a dessert, and after pairing it with some of the pub's specialty beer, we definitely left feeling fat and happy--the ultimate carbohydrate coma.

Will it be there if you go? Why not find out? Deschutes has various locations in Oregon--visit their site to learn more and peruse the menus.

Ask CakeSpy: Green and Black Desserts?

Dear Cakespy,

I am throwing a party for my best friend. The theme is wicked the musical. I was wondering if you had any suggestions on what type of desserts should I serve. I would like if the food was green or black.

- Curious Planner

- - - - - - - -

Dear Curious Planner,

What a bewitching concept! When it comes to desserts that might fit the (play)bill, I do have a few suggestions, no black magic necessary.

Chocolate Pistachio Cake: If this deep, dark chocolate cake flecked with green pistachio tastes half as good as it looks on Use Real Butter, you'll be baking up some magic with this recipe.

Mint Chocolate Chip Whoopie Pies: Of course, the first thing that comes to mind is the classic ice cream flavor Mint Chocolate Chip, with that unmistable green hue which oddly does seem to echo the Witch of the West's face color. But if you want a delicious variation that won't melt all over, these pies are where it's at.

Moss Garden (chocolate ginger bark with green tea powder): I came across this recipe in the NY Times, in an article about bohemian New Yorkers and their various creative endeavors. This recipe is the brainchild of Brooklyn photographer, artist, musician, and apparently inventive confectioner Mark Borthwick.

Two-tone Pudding Pops: If you crave something cool, these easy two-tone pudding pops in pistachio and chocolate will have nostalgic, as well as flavor, appeal.

Witch Finger Cookies: Cliche? Perhaps. But with a hint of green food coloring, your point will come across clearly, and without a doubt, guests will eat these up.

Of course, if all of this seems delicious but perhaps a bit too hard, you could always put out a basket of Green and Black's chocolate bars, and I'll bet they'd disappear quickly.

CakeSpy Undercover: Doughnut Plant, NYC

You know that dream where you walk into a bakery and order one of everything? Well, Cake Gumshoe Leandra may not have quite lived that dream, but she must have come pretty close on a recent series of extensive taste-testing visits to NYC's Doughnut Plant, which she was kind enough to share with us (oh, all of the great photos are by her, as well). Read on:

Doughnut Plant – just the name alone conjures images of a secret lab where delicious, mysterious donut perfection is created. And it’s not really that far off from the truth. Descendant of pastry shop owner, Mark Israel began making his donuts with his grandfather’s recipe in a basement in the Lower East Side in New York City. His emphasis on quality ingredients, including seasonal fruit and fresh roasted nuts, has set Doughnut Plant on a level all its own in the donut and even bakery world.  He actually created the method of filling a ring donut with cream or jelly.

Critical acclaim is splashed on every wall – Saveur, New York Times, Bon Appetit, etc. The peanut butter and jam donut is lauded as of one of  Food Network’s “The best thing I ever ate” items.  It could be said that the gourmet donut trend was started by Doughnut Plant. And the quality lives up to the hype.

A bright, colored chalk handwritten sign lures the crowds with an advertisement of the masterful flavors. Inside, their signs, bearing scientific descriptions of doughnut names, draw notice as well.

On my first visit, near the end of the day, nearly all the donuts were sold out. Not surprising. What was surprising is that there was still a line!  My sister and I selected several doughnuts, with hopes to return a few days later and get a few more.

There they were, nestled in their wax paper bag. I love the sight of goods nestled in a bakery bag! Next to it, the counter, an artful ode to the doughnut – enhancing the experience.

What we chose: Vanilla Bean (yeast), Valhrona chocolate (yeast), Lavender (cake) and Carrot Cake (cake). Our thoughts:

Vanilla bean - simple perfection. Flaky vanilla glaze giving way to a delicious doughnut that has none of that “french fry” flavor doughnuts occasionally take on.

Valrhona Chocolate – while the doughnut it self is nothing overly special, you can actually TASTE the quality of the chocolate in the glaze. This is no Hershey’s, gang. So good.

Lavender – stunning. A soft, cakey donut encased by a sweet, salty savory fragrant glaze, with the lavendar flavor just strong enough. Incredible.

Carrot cake – a crumbly yet moist take on its non-donut relative – complete with cream  filling. Rich flavor of spice. Phenomenal.

Ok – I had to return for one more. The frosty white Tres Leches called to me…

Tres Leches – an INCREDIBLY moist donut filled with rich cream that isn’t too sugary. Delicious, unique, everything a high-end donut should be.

My second trip to Doughnut Plant was in the morning. Ah, it was quiet and less crowded and the doughnuts greeted me  with big happy morning smiles. I selected four more doughnuts: Blackout Cake (cake), Peanut Butter and Jam (yeast), Fresh Blueberry (yeast), and Creme Brulee (yeast).

Fresh Blueberry - oh my goodness – this donut is incredible. Sugary and fluffy with a crackly glaze of sweet blueberry perfect. I should not have selected this one first, as I am partial to blueberry and almost made myself sick on it when I had so many more doughnuts to officially test. 

Crème Brulee – very good – hardened sugar glad that actually crunches like the real thing, thick custard that isn’t overwhelming. My friend Eunice’s favorite. She came with me and brought milk in a thermos. She rules.

Peanut Butter and Jelly – ah, Food Network, I am so sorry to disagree with you! In fact I hate even saying this, but I just did not love this doughnut. I love peanut butter, and the glaze itself was delcious. I love jelly donuts. But perhaps I am too low brow for this. I love the crunchy sugar and fake bright ooze of a classic jelly donut. This specimen…tasted like a sandwich. The strawberry jelly, the peanut butter, the heavy soft doughnut emulating bread, I just felt like it was lunch time. It was just a lot all at once.

Blackout Cake – again, hate to say it but was not thrilled. The cake crumbs on top were a bit dry and though there was a fudgy chocolate filling, which was great, it was just like a big old piece of chocolate cake. Nothing doughnut-y about it. But if you love chocolate, I suppose this is your choice.

The morning was young and our doughnut lust was not quenched, so I went back for 2 more (+1 lavender cake for Eunice, who had not had it), Lavender (yeast) Fresh Blueberry (cake)

I had tried their respective counterparts and now was interested to see how these (probably my two favorite flavors) fared otherwise. Note, I am normally a yeast donut  fan all the way. Unless its like Entemanns…or…yeah ok I love donuts let’s leave it at that. (Yes, I realize the blueberry comparison has been..compromised).

Back to the action.

Lavender yeast – delicious  soft doughnut with a sweet glaze that held less lavender flavor than the cake.  If you are wary of lavender but want to try, this is the way to go. The cake one held more flavor and while more daring, was ultimately better in my humble opinion.

Ah, my #1 choice of the whole damn thing – Fresh Blueberry cake. I would have never guessed it, but this doughnut rocked my world. Sweet, flavorful glaze gives way to insanely moist, blueberry cake which will rival any muffin. This specimen is beautiful inside and out.

Of course, for drink offerings, you aren’t getting your run-of-the-mill coffee. There is Ronnybrook milk, chocolate milk and coffee milk, along with iced chai and organic iced coffee. Oh also, these donuts ain’t cheap, gang. Be prepared to spend $2-4 dollars per doughnut.Worth every penny.

Doughnut plant is a doughnut paradise. A doughnut lover's dream. Its unique flavors, high quality ingredients and great artsy vibe (opposite your regular cutesy doughnut shop) support it as an iconic New York Spot. It joins various places in the Lower East Side rich with history and local character, lauded as some of NYC’s best eateries. I LOVE DOUGHNUT PLANT.

For more of Leandra's adventures, visit her site, Snacks in the City; for more Doughnut Plant magic and information, visit their website.

Batter Chatter: Interview with Melissa Diamond, My Cake School - Giveaway Closed

People take courses online for all sorts of things--and now, cake is one of the subjects! My Cake School is an online cake decorating school with all sorts of tutorials, message boards, and other goodies (and a new CakeSpy sponsor). Now, without knowing too much detail, I'd go so far as to say that this schooling is far funner (and more delicious) than, say, required Math credits! But how does it all work? I got in touch with owner Melissa Diamond to find out. Here's the interview:

CakeSpy Note: Melissa has also kindly offered a free 1-year membership to My Cake School to one lucky reader! Find the details at the end of the post.

CakeSpy: First things first. Who exactly are you, Melissa Diamond? And what is your relationship with cake?

Melissa Diamond: I am a wife and a mom -- and I LOVE cake decorating.  I started a home-based cake decorating business years ago so that I could work from home--- now, I love to teach!  Cake decorating is so much fun--  anyone can learn!

CS: OK. Now that we've figured that out...what exactly is My Cake School?

MD: MyCakeSchool.com is my new cake decorating website.  I have a cake Blog that is open to everyone, and then other parts of the site that are for members.  Membership is $30 for a year-- With this, you can access my cake decorating video tutorials (over 100 so far). There are Message Boards available for members to share their experiences, ask questions, and request videos!

CS: What are some of the advantages of an online cake school versus taking a course in a physical classroom or kitchen?

MD: I think that both have their advantages---but what I like the most about MyCakeSchool is that you are able to see a close-up view of the skill being demonstrated as many times as you like.  Videos are permanently posted  and available 24 hours a day--so, there are never any scheduling conflicts! Finally, it is so much more affordable! $30 may buy a 4 class course in decorating.....or a cake decorating dvd-- but with my site, you have access for a year to sooo many more videos--there is always something new to see!

CS: What is your first cake memory? 

MD: Hmmmm.. I think that it was my 5th birthday-- My mom made me a cute cake with clowns on top----the giant swirls of buttercream with the plastic clown heads!! Do you know the ones?  They still sell them!

CS: As a professional cake decorator, what are your thoughts on cupcakes?

MD: I love cupcakes!  My favorite kind are just very simply decorated with a big swirl and a cute little topper or sprinkles! Or maybe the ones injected with cream.... or dipped in ganache.....

CS: Please, tell me something that people might not know about you.

MD:  I love decorating to LOUD music!  I can't do this in my videos though!

CS: What cookbook could you simply not live without?

MD: BakeWise: The Hows and Whys of Successful Baking by Shirley Corriher.  Such a great book--she gives you the science behind baking. 

CS: Morbid curiosity time: if you could envision your last meal, what would you have for dessert? 

MD: This is so hard! I'm going with banana pudding!

But wait, there's more! You can experience the magic for yourself at MyCakeSchool.com. And one lucky winner will win a year-long subscription for free! How do you put yourself in the running? Simply leave a comment on this post saying what cookbook you simply could not live without! One winner will be chosen at random--the giveaway will close on Friday, July 31 at 12 pm PST. The winner will be announced shortly after!

UPDATE: THE WINNER! We have a winner, friends, and it is Judy R., who says "My favorite cookbook is Confetti Cakes for Kids. Also the cake decorating blogs online". Congratulations, Judy!

Baker's Dozen: A Batch of Sweet Links

The internet doesn't make you fat, but the deliciousness featured in these links might. Happy Friday!

Have you heard? The Cake Vs. Pie Party coming up on August 9 is the hottest ticket in town, with mentions in Seattle Magazine and the Seattle Times!

Top it like it's hot: I like these cupcake toppers by Sarah Goldschadt.

A good brunch choice: Blackberry Champagne Cupcakes!

So you wanna open a bakery? Learn how to write a bakery business plan here (via Cupcakes Take the Cake) 

A Love Letter to the Mallomar: Including how to eat one.

Positively intoxicating: the Cherry Lambic Ice Cream Float, on the Kitchn.

Big Fun: a collection of world record-holding huge versions of various foods, including chocolate hearts, cookies, and wedding cakes.

Hope they don't hop: chocolate-covered crickets on your fro-yo in Brooklyn.

Sweet Love: Alicia Kachmar creates crochet versions of sweet treats (pictured top), and she was sweet enough to visit CakeSpy shop!

Happy happy joy Joy: CakeSpy got a surprise visit from the super-sweet Joy The Baker, who happened to be in town for a visit. It is highly suggested you check out her recipes for blueberry and red velvet black and white cookies.

Snickerdoodle Ice Cream Sandwiches by Peabody. Oh, I love you, Peabody.

How to Make a Tiny Gumpaste Baby with a Mold: A life skill you didn't know you needed, via Cake Central.

Sweet Memories: remember these delicious Apple Pie Bars?

Fat Mint: Mint Chocolate Chip Whoopie Pies, and a Whoopie Pie Bake-Off Roundup

OK, so I don't want to make you feel bad if you weren't able to make it to the Whoopie Pie Bake-Off at Oddfellows Cafe this morning.

But.

Dude, if you weren't there, you totally missed out. For so many reasons...but for the sake of brevity, I'll focus on just a handful of reasons why the event was totally sweet (and suggest that you read the CHS roundup too):

John Roderick loves Whoopie Pie: photo c/o Capitol Hill SeattleThe judges, including all-stars from all arenas: Rocker John Roderick, Chamber of Commerce head Michael Wells, ice cream entrepreneur Molly Moon, the Stranger's Christopher Frizzelle and Chelsea Lin of Seattle CitySearch.

The event was very well-planned: the crew at Oddfellows did a fantastic job of presentation, planning, serving, and sharing the Whoopie Pie love. And the cute posters didn't hurt, either.

The whoopie pies: ranging from classic creations to inventive riffs on the Whoopie Pie, the entries were as varied as the entrants, who ranged from professional bakers (Volunteer Park Cafe, Street Treats, Mini Empire Bakery) to at-home enthusiasts (yours truly included). There was even a gluten-free s'more variety by Jeanne of Four Chickens!

Audrey takes the job of Whoopie Pie tasting very seriously.The prizes: winners made out like bandits, winning awesome prizes donated by both Oddfellows and by yours truly (of course, the humor of fact that young children won this prize isn't lost on me).

The enthusiastic crowd: well, a picture would show this best. Here's before:

...and here's after:

Yup: people were ready to eat some whoopie pies, all right.

Of course, I'm not going to totally leave you hanging. My entry for Mint Chocolate Chip Whoopie Pies (inspired by my favorite ice cream flavor) went over rather well, if I do say so myself--and I'm willing to share the recipe. So even if you didn't make it, you can make some Whoopie of your own, in the safety of your own home.

Mint Chocolate Chip Whoopie Pies

Adapted from King Arhur Flour's Reverse Whoopie Pies

Makes 12-24 pies, depending on size

For the cookies 

• 1 cup (2 sticks 8 ounces) unsalted butter
• 1 1/2 teaspoons salt
• 2 teaspoons peppermint extract
• 1 tablespoon baking powder
• 1 1/2 cups (10 1/2 ounces) sugar
• 3 large eggs
• 4 1/2 cups All-Purpose Flour
• 1 cup (8 ounces) milk
• 2 cups (12 ounces) chocolate chips
• green food coloring, to taste (optional, but recommended)

For the filling

• 4 cups (24 ounces) semisweet chocolate chips
• 2 tablespoons (3/4 ounce) light corn syrup
• 4 tablespoons (1/2 stick, 2 ounces) unsalted butter
• 1 1/2 cups (12 ounces) heavy cream
• 1/2 teaspoon peppermint extract

Procedure

1. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
2. Make the cookies: In a large mixing bowl, cream together the butter, salt, peppermint extract, baking powder, and sugar. Add the eggs one at a time, beating well after each addition. Add the flour to the wet ingredients alternately with the milk, beginning and ending with the flour. Add the green food coloring and mix until incorporated. Do this gently; there’s no need to beat the batter. Stir in the chocolate chips at the end.
3. Using an ice cream scoop, drop the dough onto the prepared baking sheets. Leave 2 to 2 1/2 inches between each cookie, for expansion.
4. Bake the cookies for 11 minutes, or until they’re barely set on top; if you see them browning on the bottom, they've baked too long. Cool them on the pan for 5 minutes, then transfer to a rack to cool completely.
5. To make the filling: Place the chocolate chips, corn syrup, butter, and heavy cream into a large microwave-safe bowl. Heat in the microwave for 2 to 3 minutes, until the mixture is very hot. Stir until the chocolate melts and the mixture is smooth. Add in the peppermint and stir one more time. Chill in the refrigerator, stirring occasionally, till the filling is cool room temperature. Remove from the fridge, and beat at high speed with an electric mixer until it lightens in color and thickens slightly. If the filling doesn’t lighten and thicken after several minutes of beating, chill for another 15 minutes, then beat again. Spread a generous amount of filling on one of the flat sides of the cookies; sandwich another half on top to form your pie. Repeat with the remaining pies. Store in an airtight container--it's better not to freeze these. Because the tops of the whoopie pies can be sticky, I'd suggest individually wrapping in waxed paper rather than plastic wrap.

Cake Bytes: Miscellaneous Bits of Sweet News from CakeSpy

Oh, hi friends. There are some sweet things I've been meaning to tell you about. Ready?

First, before I forget to tell you, CakeSpy was featured in the amazing magazine Cake Central. How cool is that? (pictured above)

Booyea! Totally sweet new card holders! Why settle for one when you can buy them all?

Whoopie! If you're in Seattle, and you're feeling hungry for something sweet, you must come to the Whoopie Pie Bake-off at Oddfellows tomorrow!

...but if you're not around for that, you can get a fix of awesomeness by coming to my artist reception on August 5 at the FriendShop at the Seattle Public Library (the Central location!).

...of course if you won't be around for that, at least say you'll come to the Pie Vs. Cake party on August 9.

Oh, and during the month of August I'm going to have some awesome originals and prints on show by CakeSpy Shop featured artist Mike Geno! More details to come.

Reminder: have you entered the Michelle Miller Cupcake Plate giveaway? Really, you should. But if you can't wait, you can buy them here.

Speaking of awesome giveaways, you can win some sweet CakeSpy stuff (starting Friday--in the meantime, read a fun interview with me) on the Renegade Handmade blog.

These aren't cake-related, but they are magical: new Egg Press cards at CakeSpy Shop!! (retail shop only)

Totally sweet: CakeSpy buddy Teresa (who, by the way, is the one who commissioned the above custom piece) surprised me with some delicious macarons from Bakery Nouveau the other day. They were so good, in fact, that the very next day I ventured over to West Seattle to get some more.

...one of which I shared with the uber-talented (and cute) Alicia Kachmar, who dropped by the shop while visiting from Pittsburgh this weekend, and guess what? Macaron fever must have been in the air because she had a sweet treat for me as well: a handmade crochet macaron! (P.S. Buy her stuff here!)

Yesterday while walking Porkchop the pug, I heard a small voice crying "Cake Sale!". Turns out the enterprising youngsters in my neighborhood had (intelligently) eschewed the cliche and quite frankly kind of lame Lemonade Stand for an impromptu Cake Stand. At a dollar a pop, the cake baked by 8 year olds was one of the sweetest things I've tasted in some time.

Summer Sweetness: Summer Flavors at Trophy Cupcakes

What's sweet this season at Trophy Cupcakes? So, so much. Here's what's on the roster for the hot (yeah right!) Seattle summer:

Pina Colada Cupcakes: Try a refreshing Piña Colada Cupcake! A rich coconut pineapple cupcake with Sailor Jerry's spiced rum buttercream topped with a Maraschino cherry! Available Tuesdays and Fridays.

Lemon Meringue Cupcakes In honor of Kelley Moore's new show, So Much Moore, Jennifer created a signature cupcake. The So Much Moore is a fresh lemon cupcake filled with tangy house-made lemon curd and topped with toasted marshmallow meringue. Jennifer shared details of how it's made on a recent show... Check it out here. Available every Friday. 

The Strawberry Cheesecake Cupcakes: Starting with strawberries from Hayton Farms this is a Strawberry Cake with a Graham Cracker Crust, topped with Strawberry Cream Cheese Frosting and a fresh Berry on top. Delicious, yes. Decadent, yes. Fresh, you betcha! Strawberry Cheesecake Cupcakes are available every day of the week (pending strawberry availability) throughout the month of July.

For more information and locations, visit trophycupcakes.com; for up-to-the-moment updates, follow them on Twitter!

Scrump and Save: Scrumpy Delight + Simply From Scratch by Alicia Bessette

Photos by Dave TavaniScrumpy Delight is, truly, a terrible name for a dessert. It sounds more like Swamp Thing's cute sidekick than a delicious pastry.

But in the novel Simply from Scratch by Alicia Bessette, which I recently had the opportunity to preview in review copy form (it comes out later on in the summer) it's the unexpectedly delicious dessert--made with an unlikely series of ingredients including pineapple, goat cheese, and chocolate, all baked in a pastry crust-- that represents sweet salvation for a character who is struggling with the tragic death of her husband.

Dave TavaniSo how is the book, anyway? I found it to be a thoroughly engaging novel. While the story can be slightly cliche at times, the main character's charm is undeniable, appealing even as she struggles with tragedy, and ultimately the sweet story did win me over.

Moreover, the book, like the below recipe, goes to show that sometimes, the strangest flavors can come together to create something magical--both in pastry, and in life.

Here's the recipe from the book:

Scrumpy Delight

As seen in Simply from Scratch by Alicia Bessette

- serves 2-4 -

Ingredients

• 1 heaping cup well chopped pineapple, either grilled (ideally) or at least very well drained
• 2 ounces spreadable goat cheese, softened slightly in microwave (cream cheese will also do)
• 1 tablespoon honey
• 1 teaspoon fresh lime juice
• 1/2 teaspoon fresh-ground black pepper
• One pie crust (your favorite recipe, or a pre-made pie crust dough)
• 1- 1 1/2 ounce dark or milk chocolate bar
• 2 teaspoons cream or whole milk

For garnish:

• brown sugar
• chilled fresh raspberries or blueberries
• pepper to taste

Procedure

1. Preheat oven to 425 F. Lightly grease a baking sheet.
2. Combine pineapple, cheese, honey, lime juice, and pepper in a large mixing bowl.
3. Carefully lay pie crust flat on your baking sheet. Repair any tears in the dough with moistened fingertips.
4. Place the chocolate bar in the center of the pie crust.
5. Pour the pineapple mixture onto the chocolate bar. Using a spatula, spread the mixture out toward the edges of the dough, leaving about a 1-inch edge.
6. Using fingertips, drag two opposite ends of pie crust to meet in the center, forming a rectangle. Brust the top of the crust with your milk or cream.
7. Bake for 20-25 minutes or until the crust is golden brown.
8. Remove from oven. Sprinkle with brown sugar and pepper, if desired. Garnish with berries.
9. Using a sharp knife, divide into segments. Serve warm.

Pie Meets Cookie: Pookie, a Cookie-Coated Pie

Discovering the Pake (a pie baked into a gigantic cake) was something of an epiphany: talk about a way to make pie even awesomer. But it also prompted a question: what else could be applied to pie for an added dimension of delicious?

The answer was clear, of course: a cookie dough coating.

This behemoth starts with an entire 8-inch pie, ideally erring on the slightly under-baked side, which is then covered on all sides in butterscotch chip cookie dough and baked to golden, crispy perfection. Of course, it should go without saying that this buttery, crust-on-crust magic is best served à la mode.

For the full entry and recipe, visit Serious Eats!