I’m so excited that Summer is almost here, and all the beautiful berries and other Summer fruits are coming into season. I just wish this crazy NYC weather would sort itself out! One day it’s hot and sunny and the next (like today) it’s a lot cooler and raining. There is so much fog today…
food blog
Mother’s Day Desserts at Little Pie Company
When I first moved to NYC 6 years ago, I remember stopping in at Little Pie Company to get a warm slice of three berry pie. Now, every Summer, I like to stop by for a slice of their cherry pie. So amazingly delicious! Little Pie Company has debuted a new pie flavour this May: Salted Caramel Apple Pie. Golden Delicious apples are tossed in cinnamon, nutmeg and brown sugar, encased in a rich butter crust. Crunchy steel cut oats make the perfect topping, along with a drizzle of fresh caramel sauce.
Deep Fried Melted Mozzarella Sandwich from Tramezzini NYC
You may be asking yourself ‘Why is that cheese pink?’ But rest assured, there’s no artificial colouring used here! The guys at Tramezzini had the novel idea of using beets to colour their cheese pink. Imported fresh from Italy, the mozzarella comes in 4 flavours: beet, pesto, tomato and regular.
Copenhagen Mermaid Milkshake from C Tea
Brand new to the NYC tea scene is C Tea in NoLita. They are having their soft opening this week with 10% off all drinks. The menu includes milkshakes, fruit tea, cheese cream tea, and lattes. I chose one of their signature shakes, the Copenhagen Mermaid, a vanilla milkshake with butterfly pea tea, whipped cream and a fondant mermaid tail. So pretty and whimsical! And let me tell you, if you’re not a fan of fondant, don’t let that put you off. I generally don’t like fondant either, but this mermaid tail was unlike fondant I’d had before, and actually tasted great. It also made a great scoop for the whipped cream. At C Tea you can choose your sugar level, which I really like. It was suggested to me to go with 50% sugar for this particular drink, so I did. It tasted very delicious, the perfect level of sweet, and the vanilla flavour tasted real, not artificial. I really loved the interior of the shop, spacious and inviting, with cute stools to sit on and personal touches like the macaron decorations, citrus plates and tropical cushions.
Preview Party at Krispy Kreme NZ
In case you didn’t know, Krispy Kreme is opening its first store in Auckland next Wednesday, February 28th. I was lucky to get to attend the preview VIP party yesterday, and I couldn’t have been more excited. I’ve been a fan of Krispy Kreme doughnuts for years now, ever since I had my first bite of one many years ago when I first visited the USA. I also ate them when I visited Melbourne & Sydney, and wondered why New Zealand didn’t have them but Australia did. Well it’s officially happening Aucklanders!
I spent a fun and informative two hours at the preview event, and got to do a range of things, including behind the scenes. Upon arrival we had the choice of a milkshake or coffee. Of course, I took the milkshake. (Well, ok, I ended up getting two). I started with a classic strawberry milkshake, which was divine, then I got one of the new Kreme Shakes, known as ‘The Doughnut you Can Drink’. I got the choc honeycomb, which was topped with Crunchie bar pieces and was absoultely delicious.
Dulce De Leche Brownies
In the brownie world there are two distinct types: the fudge kind and the cake kind. If you are like me, and fudge brownies are your thing, then you are going to need to make this recipe! Over the years I’ve tried all sorts of brownie recipes, and had issues such as the brownies being too flat, too dry, or not chocolatey enough. This recipe has none of these issues, and the addition of gooey dulche de leche really takes these brownies over the top, into new territory.
A traditional dessert that originated in South America, dulce de leche directly translates to ‘sweet of milk’ in English. It can be used as a filling, a topping or enjoyed straight from the jar. Because who doesn’t enjoy sneaking spoonfuls of caramel while nobody is looking?!
Rockabilly Bakes Cupcakes
Next time you’re at Clevedon Village Famers Market, make sure you grab a cupcake (or several) from Rockabilly Bakes. Owner Alyssa Sanders created Rockabilly Bakes when she moved to Auckland from Canada, and the company recently celebrated its first birthday. The cupcakes all have pin-up girl names, in keeping with the rockabilly theme. We chose 3…
Peach Pecan Crumble
Every summer my Mum says the same thing: “This year is going to be the last year the peach tree has peaches!” And so far, thankfully, she’s been wrong. Our one & only peach tree has been in the backyard ever since my Mum bought the house in the early nineties. And its been pumping out the juiciest, most succulent peaches ever since. Every year, without fail. (Touch wood!!) I better not be jinxing myself here. They really are the best peaches I’ve ever had, and I love coming home in Summer & getting to eat scores of peaches.
Growing up, my Mum used to make apple crumble and we would always eat it with a healthy dose of freshly whipped cream. It was the best! Since we’re in peach season here, I figured I’d make peaches the star of the crumble this time around. It’s even quicker to prepare than apple crumble, as unlike the apples, you don’t need to remove the skins of the peaches. I mean, it’s a personal preference, but I really don’t find it’s necessary. And since the yellow peaches I use are already sweet on their own, this recipe doesn’t need a lot of sugar.
Italian Almond Cake
Ahh Italian Almond Cake! If you’ve had the pleasure of eating it, then you will know just how aromatic it smells. I once made it for my boss who served it at his dinner party. The next day he told me that before being eaten, the cake was passed around the table for everybody to inhale the intoxicating almond scent. It’s like almond heaven! I didn’t have too much trouble buying almond paste when I was in New York. But here in Auckland, it was a different story. I called every specialty store close to home and nobody had it. I tried looking online but the shipping made it far too expensive. In the end, the easiest (and also cheapest) way was to make it myself with a food processor. I have attached a link with the recipe I used. Keep in mind that almond paste is not marzipan. Marzipan has twice as much sugar as almond paste and is not as delicate. So to get the best bang for your buck, I definitely recommend making your own. Almond paste gets better after sitting in the fridge, so I suggest making it at least a day or two before you want to make the cake. Then let it come to room temperature before using it. Another thing to note is the sliced almonds that go on top of the cake: the first time I made this, most of the almonds sunk inside the cake while baking and very few were left on top. I rectified this by only placing half of the almonds on before putting it in the oven, then sprinkling the rest of them on in the last 10 minutes of baking. Best enjoyed with a hot cuppa. Enjoy!
Coconut & Mango Chia Pudding
We’re almost at the end of 2017! It’s been a very dramatic year for me, I can only hope 2018 will be a lot calmer. Still, I am very thankful to be ending the year on a high, and with my beautiful Mum by my side. The past week has been super indulgent for me,…