CakeSpy Undercover: Cake Gumshoe Jenny's Sweet Texas Finds

Photos: Purple House DirtCakeSpy Note: Cake Gumshoe Jenny, who blogs at Purple House Dirt, is an invaluable source of sweet knowledge. She's visited sweet-shops in Ireland and was a recipe tester for my lovely and amazing book. After recently visiting the State Fair of Texas, she also hit up a couple of other sweet stops along the way:

After the State Fair, I also snagged some snaps at a little roadside hand pie shop I found in Hillsboro, TX. I had the tastiest sweet potato pie in this bakery-in-an-Exxon. I watched as they rolled out fresh dough and filled each pie full, and then fried the whole thing in peanut oil. They advertise for miles before you get there - and if you don't pay attention you'd just pass it on the interstate. But it was worth the stop for a hot pocket of sticky sweet potato. 

Funky Monkey DonutI've added some pictures from another sweet spot I encountered in Austin - Gourdough's. It is manna from doughnut heaven. Open really late in the night, they have drunken cravings covered - from donuts with fried chicken and honey butter to menu items that make you giggle when you order them (Blue Balls, anyone?). I caught Gourdough's the night before Austin's all-mobile-food bonanza, the Gypsy Picnic, and was lucky I did - it wasn't open any other night I was visiting. Although I know the area well, finding this little truck was a bit of a challenge - I must have driven by 6 times before I saw the driveway. I watched groups of 5 and 6 eating single doughnuts, and I was worried I over-ordered...but sacrifice I must! I got the Funky Monkey - which is basically bananas foster over cream cheese icing and a fresh fried old fashioned doughnut (it might have been a cake doughnut, but it was hard to tell). I ate that one blazing hot, standing in my rental kitchen gorging at midnight. I also grabbed a Miss Shortcake (pictured top), one of the favorites on the menu, and at it for breakfast. Another cake doughnut covered with cream cheese frosting, but then topped with sliced strawberries. I know I'll be back there again. 

For more of Jenny's adventures, visit Purple House Dirt.

CakeSpy Recipes Featured in Food & Wine Magazine!

So, here's what you're going to do today (or tomorrow, or at least before you get in the kitchen to bake Christmas cookies).

1. Exit your house.

2. Proceed to the closest bookstore or grocery store or newsstand.

3. Obtain a copy of the December issue of Food & Wine Magazine.

4. Turn to page 84, where you will discover a photo of adorable Baby Buche de Noel cookies. Man, do you ever want to make those!

5. Flip the page to find the recipe for aforementioned cookies, as well as Eggnog-stuffed cookies...and delight in the fact that they were both contributed by ME! CAKESPY!

It's true: I was hit up to contribute some recipes for the most recent issue, and am so delighted to be featured alongide with baking heroes Danny Cohen of Danny Macaroons and Malika Ameen of By M Desserts . It's quite a thrill!

To read the article online, visit Food and Wine!

Sweet Excess: Cake Gumshoe Jenny Visits the State Fair of Texas

Photos: Purple House DirtCakeSpy Note: Cake Gumshoe Jenny, who blogs at Purple House Dirt, is an invaluable source of sweet knowledge. She's visited sweet-shops in Ireland and was a recipe tester for my lovely and amazing book. And now, she's reporting on treats, mostly sweet, but some savory, of the deep-fried variety from the Texas State Fair! Read on:

At the State Fair of Texas, we put our stomachs to the test as we ate as many of the fried goodies that we could. As we nibbled, we sat with the recorder and captured our thoughts. 
******
At the fair this year we tried to hit booths that had some unusual options - not just the standard funnel cakes and elephant ears. The only exception I made to this was the corn dog - because of what I heard eavesdropping. I was standing in line to buy a cold Big Red when a crusty old cowboy-lady told her fair-going friends that the only thing she wanted to eat was a Fletcher's and then she could go home and wait until the fair came back next year. Having had a particularly bad corn dog at the Puyallup Fair back home, I was determined to have a better one, and my friend Jessica assured me Fletcher's was the genuine article. Only problems were the lines - all of the Fletcher's booths were at least an hour deep from the time the fair opened that morning. We'd have to hit it in the afternoon. 

The first thing we tried was this year's award winner for creative fair food (really!), fried bubblegum (pictured top). It came 3 to a stick, and was covered in teal-blue frosting and was sprinkled with Chiclets. This was perhaps not the right thing to start the day with - a sugar-soaked fried contraption - but sacrifices were required and we each took one in the name of pseudo-science. The laughter of the surrounding families proved what we knew from the mess in our mouths. This thing was nasty. Imagine a bubblegum-flavored marshmallow melted to the magma stage, then topped with grainy blue frosting that stains your teeth. That, my friends, is fried bubblegum. Out of 10 stars, this didn't even make the charts. 

Dying to get the flavor out of our mouths, we went for fried beer. Not just any fried beer, but Shiner Bock, a little local from Shiner, Texas. I'd expected this to be a beer-flavored pillow, and was surprised to find hot liquid beer dribbling out of the fried ravioli case. Dipped in cheese sauce, this was a 5 out of 10. Needed more salt, but it was good at wiping the fried bubblegum slate clean. 

Frito pie is a ballpark tradition and must be something of a Texas thing because we ate these in elementary school. Open a bag of Fritos, ladle all-beef chili into the bag, and then top liberally with cheese. So when I saw the fried Frito pie, I knew I had to try it. Besides, a friend of a friend invented it and I knew I wasn't leaving the park without some in my belly. It was a plate of fried dough balls made of Fritos, chili and cheese, and was topped with sour cream and salsa. When all of the components came together, it was magic and took me right back to the school cafeteria. Easily a 7 out of 10. 

The only thing I'll say about the Fletcher's is that it was the real deal. And I bought a shirt to commemorate the awesomeness of this corny dog. 9 of 10. 

Deep-fried MargaritaThe most surprising treat at the fair was the fried frozen margarita. We declared this one the winner before we even took our last bite of fair food, we were that confident in it. As the two of us sat on a crowded picnic bench, Texas neighbors watched and laughed as we first nibbled, and then chugged our way through the margarita. It was served in a classic margarita glass, salt-rimmed and all. Fried funnel cake bits were scooped into the glass, then a generous pour of ice-cold tequila and lime syrup soaked it all (in fact, there was more liquid than fried nuggets). Topped with a little whipped cream and a thin slice of Persian lime, the fried frozen margarita was refreshing, surprising, and highly alcoholic. Tequila giggles ensued, and this winner clocked in at a 9 of 10.

Deep-fried PB SandwichThe last booth we visited boasted the Elvis - a fried peanut butter, jelly, and banana sandwich. It was served quartered, dusted with powdered sugar and a drizzle of grape jelly, and was very very hot. The sandwich insides oozed out when we took bites, and we decided that the banana really made the treat work. Alone, the PB&J was average. Add a hot fried banana to the mess and you have a contrasting flavor and texture, along with a little moisture. Definitely an 8 of 10. 

Perhaps the happiest moment of the fair was as we were walking out. The day had been filled with sugary sweets and fatty snacks, and rather than drinking water in the heat I kept chugging a warm Big Red. Just after I tossed my soda bottle we encountered a tooth brushing station - sponsored by a big-name toothpaste company. Even though we felt like idiots brushing and spitting in a community trough, the sensation of getting the day's sugar off my teeth was welcome. I could almost have gone back for more.

For more of Jenny's adventures, visit Purple House Dirt.

Sweet Friendsgiving: Make Your Invite the Appetizer!

CakeSpy Note: This tutorial is part of the Friendsgiving campaign I'm participating in courtesy Baileys. 

Are you hosting a holiday party this year?

Well, I've got a suggestion: make your invite the appetizer!

Here's an idea from my book--Tele-graham Crackers--which I used as a creative way to make invitees to a holiday soiree feel the sweetness from the get-go for the Baileys Friendsgiving campaign! 

Here's how you make it happen:

Baker's Dozen: A Batch of Sweet Links

Got Thanksgiving leftovers? I gots Ideas.

...and I have sweet ideas too. These bar cookies are delicious! The Patch agrees.

Apple pie, always. Via HeartSoulFlour!

Baltimore is totally sweet! But don't take my word for it, read it here.

Cookies Across America! A very cool (and sweet) campaign by Allrecipes.com!

Sweet roses: a gorgeous rose cake and a sweet story.

News: food science club prepares pies. Wait. FOOD SCIENCE CLUB!? Can I join?

Bakery I wanna visit: Gourdough's, Austin, TX

Now that's cute: Cake pops with little scarves.

I find these historic dinners fascinating, but mostly, I want to try the dessert.

You say Nanaimo: Cranberry Chocolate Nanaimo bars are still delicious after Thanksgiving.

Sweet! My book was featured in The Oregonian's Gift Guide!

Good Place to Buy My Book: Elliott Bay Books, Seattle.

So You Wanna Be a CakeSpy? Contest!

And now, I'd like to officially announce the best contest--ever.

So You Wanna Be a CakeSpy?

As creator and Head Spy of the popular dessert detective agency CakeSpy, I pride myself on leaving no bakery unexplored and no rock (candy) unturned in my tireless and buttercream-fueled mission to seek sweetness in everyday life. Using my powerful sugar-sleuthing skills, I've collected 60 of my most favorite, deliciously decadent recipes in the delightful new book CakeSpy Presents Sweet Treats for a Sugar-Filled Life (October 2011).

Now, I'm accepting applications for dessert detectives in the So You Wanna Be a CakeSpy? Contest.  To enter the contest, submit your own decadent, sugar-filled dessert, documented with a color photograph and brief description (100 words or less). I'm looking for proof of both a creative sleuth and a super sweet tooth, so feel free to riff on any of the desserts in CakeSpy Presents, or create your very own CakeSpy-worthy decadent sweet treat.

And for your efforts, if you create my dream dessert, here's what you could win.

The Grand Prize, provided in partnership with Sasquatch Books, is a trip for two to CakeSpy headquarters in Seattle and a visit to one of MY favorite bakeries for an afternoon of sweet treats. Other prizes include original signed CakeSpy artwork, CakeSpy goodies such as unicorn socks, and signed copies of CakeSpy Presents.

How do you enter?

 Full official contest rules and guidelines are here, but here are the basic details: Contest begins December 1, 2011. Entries must be received no later than January 15, 2012, 11:59:59 PM Pacific Time.

Do you have the sweet tooth it takes to be a CakeSpy? 

• Enter for the chance to win a trip to Seattle (Approximate Retail Value $1700).
• No purchase necessary.
• Open to residents of the fifty United States and the District of Columbia, ages 18 or older.
• Contest begins December 1, 2011. Entries must be received no later than January 15, 2012, 11:59:59 PM Pacific Time.
• Winners will be selected on or about January 31, 2012.
• Void where prohibited by law.

Entries must be sent to cakespycontest@gmail.com and must include the following. Incomplete entries will not be considered.

• Name (first and last):
• Email Address:
• Photograph of your dessert (1MB or less)
• Brief (100 words or less) description:

Optional: A link to a blog post or web entry with a recipe can be included, but is not necessary for entry.

Cake Byte: CakeSpy at Crafty Wonderland, December 10 and 11 in Portland, OR

OMG, Portland. You thought it was awesome when I came for book tour, but I have news.

I'm coming back. And I'll have books and more to sell you.

That's right: I'll be back in the city of Roses on December 10+11 for Crafty Wonderland!

As they describe themselves,

TWO DAYS – TWICE THE FUN!
at the Oregon Convention Center
777 NE MLK Jr. Blvd, Exhibit - HALL C

OVER 250 VENDORS SELLING AMAZING HANDMADE GOODS!
FREE CRAFT ACTIVITIES AND MORE!
It's more important than ever to SHOP LOCAL + BUY HANDMADE!

All Ages * Free Admission
Goodie Bags for the first 150 shoppers EACH DAY! 

So, to review:

Dates: December 10 and 11 (saturday and sunday), 2011
Location: Convention Center, 777 NE MLK Jr. Boulevard, Hall C (there will be signs everywhere) - my booth is #173
Times: 11-6 both days.

For more info, visit craftywonderland.com!

SweetsGiving: Chocolate Cranberry Pistachio Bark Recipe

Photo: Munchin with MunchkinCakeSpy Note: This is a guest post from Cake Gumshoe Christine, who blogs at Munchin with Munchkin! Let the NOM begin:

It can be difficult to decide on what to bring to Thanksgiving. Typically all the bases are covered, leaving gifts of alcohol or pie as your only options. If you want to share a unique treat with your loved ones try making this cranberry pistachio bark!

This is one of the easiest recipes I have ever posted and it only takes about 10 minutes total. The results are both delicious and pretty! Don’t expect to bring any leftovers home, this stuff disappears fast!

Chocolate Cranberry Pistachio Bark

• 1 cup white chocolate candy melts
• 1 cup dark chocolate candy melts
• ½ cup pistachios
• ½ cup dried cranberries

Also needed: wax paper

Procedure

1. Line a cookie sheet with wax paper. Set aside.
2. Place dark chocolate melts in a medium microwavable bowl. Microwave on medium power for 30 seconds. Stir mixture and continue to microwave for 30 second intervals until chocolate is completely melted.
3. Reserving about two tablespoons, pour dark chocolate onto prepared cookie sheet and spread over surface with a spatula. Place cookie sheet in the refrigerator to harden.
4. In the meantime melt white chocolate melts using the same 30 second interval method. Once completely melted stir in pistachios and cranberries.
5. Pour the white chocolate mixture over the hardened dark chocolate on the cookie sheet. Dip a spatula into the reserved dark chocolate and drizzle over the top of the bark to decorate.
6. Return cookie sheet to the refrigerator until the bark has hardened.
7. Once completely cooled and hardened remove from the fridge and break apart into pieces. Store in a sealed container in a cool dark place so it does not melt.

Sweet Find: Nokodi Cookies from Tabrizi Bakery, Watertown MA

While I was on book tour in Boston, I took a little jaunt outside of the city to see what I could see. Happily, I was rewarded, sweetly, with a type of cookie I'd never tried before: Nokodi, spied at Tabrizi Bakery, a Persian bakery in Watertown.

I'd never heard of Nokodi before I walked into this sweet little spot, where I was greeted by the baker having what sounded like an oddly friendly shouting match with a--customer? Friend? Co-worker? who was standing by the counter. 

At the bakery, these tiny clover-shaped cookies are simply labeled "Nokodi - Chickpea Cookies". The website reveals that the ingredients include chickpea flour, flour, vegetable oil, sugar, vanilla, and cardamom. 

But this doesn't come close to explaining the exquisite, spicy, meltaway quality that these cookies have when you eat them. They're almost powdery in texture, but when paired with a spicy mint tea, they're a thing of great beauty, not overly sweet but rather nutty-tasting, and decidedly addictive.

Of course, the small shop, which is in a state of charming dissaray, also boasts a variety of other Middle Eastern cookies (Berenji, rice flour cookies; Gerdeui, walnut macaroons; Nazok, flat cookies with seeds and honey) as well as sweets such as baklava, Bami (a small ball oval shape cooked in corn oil dipped in honey syrup) and Zolbi (Golden color pretzel shaped, dipped in honey syrup cooked in corn oil). They also have imported canned goods and snacks.

Overall, a sweet destination if you're in the Boston area!

Tabrizi Bakery, 56 Mount Auburn Street, Watertown; online here.

You Say Nanaimo: Chocolate Cranberry Nanaimo Bars Recipe for Serious Eats

It's a fact: Nanaimo Bars are delicious. They're a decadent no-bake treat named for the Canadian city in which they were invented, comprised of a chocolate-graham-coconut crust, a custard-buttercream middle, and a chocolate topping.

But they also dress up nicely for Thanksgiving, as proven in this chocolate-cranberry variation.

The Canadian classic takes a tart-but-sweet Thanksgiving turn by adding dried cranberries to each of the three layers. The resulting seasonal variation is bound to delight family and friends at Thanksgiving festivities and start the holiday cookie season off sweetly.

For the full entry and recipe, visit Serious Eats!