Halloween is just around the corner. No Halloween would be complete without some spooktacular sweets. If you are into DIY, we got some ideas for you. But if this crisp fall weather is making you just want to curl up with a blanket and watch some classic horror movies, we got you covered with some desserts from our site.
(Source: http://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=4561276) Grab a box of vanilla wafers to make this simple treat! Heat the bottoms of Hershey and peanut butter kisses and attach each one to the cookie, respectively. If you don’t want to deal with melting chocolate/peanut butter, grab a tiny dollop of icing to use as glue. Prepare to amaze your friends!
(Source: http://www.onecountry.com/halloween-desserts-2055552080.html)A healthy fruit treat! Grab some melted white chocolate and generously coat the strawberries. Set the strawberries on a plate so that the white chocolate trails on the plate, resembling a ghost’s body. Then, take some baking chocolate chips and apply them to a strawberry to resemble a ghost’s face! Spook out your friends with how great this treat tastes.
Caramelized Pumpkin Seeds
(Source: http://cookingwithmykid.com/2010/10/11/caramelized-pumpkin-seeds/) A great dessert idea to make with kids! Nutritious and also irresistible! After carving your wonderfully decorated pumpkin, make sure to save the seeds. Let the seeds dry overnight and sprinkle as much brown sugar as you’d like on the seeds. Bake the seeds for around 8 to 10 minutes, making sure to adjust the seeds every now and then to allow for even cooking. Enjoy – this treat is addicting!
Witches’ Hats (Source: http://www.iheartnaptime.net/halloween-treats/)How cute are these! Another super simple dessert idea for parties. Take any cookie with a chocolate coating and use it as the base of the witch’s hat. Then place a dollop of orange icing in the center of the cookie and place a Hershey’s kiss on top. Viola!
(Source: http://happyhourprojects.com/christmas-mice/)This is a simple and easy treat that resembles a cute mouse! All you need is some chocolate, cherries, and almond slices. Take one candied cherry and coat it in melted chocolate. While the chocolate is still warm, attach the cherry to 2 almond slices and a Hershey’s kiss. Make sure that the Hershey’s kiss is pointing outwards, so that the Hershey’s kiss resembles the mouse’s nose!
There is nothing quite like the sweet aroma of a New York ice cream shop. Step inside and you’ll be greeted with a wave of milky goodness before you can close the door. Instead of ordering your typical vanilla bean ice cream cone, here are a few that we recommend for you to try this summer!
Originating from Thailand, rolled ice cream might be the hottest
frozen dessert of the summer. First and foremost, ice cream crafters pour milk
and a couple ingredients of your choosing onto a cold plate. What happens afterwards
is a spectacle to behold: the components are then chopped, smushed, laid out, and
rolled into a creamy confection. The Thai tea rolled ice cream hits the sweet
spot: the smooth texture matches well with its light and airy consistency.
Sweetist Tip: Oreos and a roasted marshmallow go perfectly with
Thai ice cream!
Magnum has opened its divinely doors in SoHo! In addition to
their signature chocolate flavor, Magnum differentiates from all the other ice
cream shops with this special characteristic: customization. From rich ice
cream flavors to decadent toppings to crunchy, creamy coatings, customers from
all over the world have their eyes on this.
Sweetist Tip: you better get them quick – Magnum closes its NYC doors
in August! You can’t find rose petals and goji berries in any ice cream bar.
Ever imagine a Good Humor ice cream sandwich on
steroids? Well, you can find them in Melt. They have truly stepped up the ice
cream sandwich game. One-upping the traditional ice cream sandwich, Melt uses
soft cookies instead of chocolate wafers. It’s your provocative. Your choice
for cookie and ice cream combinations are endless!
Sweetist Tip: you can’t leave the shop without trying
out the red velvet cookie with vanilla ice cream!
Who would have ever thought to have
Frosted Flakes milk with a soft serve when we were younger? How can an ice
cream be so light, yet so full of sugary goodness (with a sprinkle of Frosted
Flakes)? Well, these ideas are brought to life at the magnificent Momofuku Milk
Bar! This can be found in various locations throughout the city, where
Momofuku’s classic creations are both parts unique and nostalgic.
Sweetist Tip: their sweet yet salty crack pie is the
perfect complement for this sugary soft serve.
when it comes to exotic Asian-themed flavors, the Chinatown Ice
Cream Factory is an ice cream connoisseur. From red bean to Zen butter, this petite
mom-and-pop shop will have you wanting more. The rose lychee ice cream is the
perfect fix for those with full stomachs from dinner and need a fragrant yet
delicate dessert. The lychee on its own is rich and creamy, but the rose accent
gives the ice cream a little tea taste.
Pro Tip: lychee rose not your thing? Other exclusive,
Asian-themed flavors include: black sesame, almond cookie, Zen butter, and
August is literally the ice cream month. If you missed the ticket for the summer’s biggest food event - Museum of Ice Cream, don’t be sad! Melt Bakery is your local ice cream sandwich shop which located right at the Lower East Side!
In honor of National Ice Cream Sandwich Day, we met Julian Plyter, cofounder of Melt Bakery, who has been in
the food business for the last decade - transitioning from personnel manager
to culinary chef to ice cream sandwich shop owner! With an eye for ice cream
sandwiches and all things sugary, Julian combined forces with business partner
Kareem Hamandy to create Melt. Find
out what this iconic ice cream sandwich shop has planned for this magical day with us!
Melt’s Ice Cream, Melt in Your Mouth.
We were really stumped on what we should name our company.
We asked a whole bunch of friends, and I believe a young mom suggested “Melt”:
it was a play on the idea that ice cream will melt, but also captures the
savory part too like how it melts in your mouth. Once we heard it, we knew we
were on to something.
From Street Cart to Brick and Mortar, It’s Been Six Years!
Melt Bakery has grown steadily since 2010 from a street cart, and it has been really
cool to see the process. It used to be just me, and now its a business with 40+
employees. As we grow, we continue to remain committed to our self-propelled
theology that everything is made by ourselves. Rather than add machinery, I’ve
added more people.
Every Flavor Has Its Story.
As far as the sandwiches go, I initially chose the things that seem to go well together. For instance, peanut butter and banana is an easy combination, and we called that the Elvis because that was [Elvis Presley’s] favorite kind of sandwich. The Big Deb is a riff on the Little Debbie oatmeal cream pies, it’s a essentially oatmeal cookies with vanilla ice cream. Thick mint is a riff on Girl Scout thin mint cookies, but a little thicker. Morticia is a homage to the first lady of the Addams family because it’s a little elegant and black, with almonds.
My Mom Is My Biggest Inspiration.
My mom is my biggest inspiration. She’s an ice cream-eating inspiration to everyone. She’s a size 0, but she’ll eat ice cream before dinner to make sure that she fills up on dessert. It’s endlessly enjoyable for me to know that my work is pleasing her because she is such a big, big inspiration to me. She was the one who taught me how to make these sandwiches, most particularly the chocolate chip walnut cookie. The recipe is actually hers!
Celebrate National Ice Cream Sandwich Day with Our New Flavors!
We’re launching two new flavors - RICO = Coconut Cookies + Dulce de Leche Ice Cream, and S'MOST = Graham Cracker Cookies + Chocolate Marshmallow Ice Cream on National Ice Cream Sandwich Day!! Stop by our cart at Washington Square Park on this day, we're giving $1 off all day to celebrate!
Every success story starts with a dream, and Erin McKenna
has made hers into a reality.
A couple of weeks ago, we spoke to Erin about her journey from fashion industry to the owner of the award-winning Bakery - Erin Mckenna’s Bakery. We distilled 5 secrets to her success below.
1. Live Your Passions
Erin has endured a lot to where she is today. She worked as a fashion magazine assistant after graduating from school. After working for one year, she quickly knew it was not what she desired to do. So she quit her job and switched gears to focus on what she really liked - DESSERTS.
“I have a sweet tooth, but I suffered from food allergies. At that time, there wasn't a single bakery that had gluten-free desserts, so I decided to start one.”
Later, she worked as a waitress at night to gain experience in food service and pay for baking materials she needed for practice. She clearly knew what she wanted and always made something out of it.
2. Meditate to Uncover Your Life Purpose
When Erin quit her fashion job, she was 27. She turned to meditation to transfer her unhappiness to connect with her life purpose. Meditation may seem like a simple breathing technique, but Erin attributes her success to it.
“During meditation, I started to look for something to make a
change. Then I had a vision – I wanted to have my own business.”
At that time, she created a business plan, and made her own recipes from scratch, which have laid the foundation of her business today.
3. Have A Support System
Managing a business is tough, especially when you are doing it alone. At beginning, Erin did not trust anyone and preferred to decide everything herself.
“Learning to let go and not control everything was
challenging for me, but I luckily found the right partner, Sabrina (a baker with BabyCakes since the beginning), who helps me operate the business.”
As for the personal life, like everyone else, work-life balance is also not an easy job for Erin. She said, “it’s challenging, but not that hard. I try as much as possible to connect with customers in the shop and spend my weekend with my family.”
4. Trust Yourself
Everyone has an opinion, and its tough to tune out the noise.
“When I first
started out, they tried to tell me what I should do. I just turn my ears down
because whenever you take too much advice, it kind of clouds your vision.”
In order to help young people trust themselves and not lose their path, Erin plans to speak to college students to help them with what they are doing in their lives.
“I want to help
young people to fulfill their goals in life.”
5. Listen To Your Customers
In such a customer driven industry, every opinion matters. As Erin Mckenna’s Bakery are located in NYC, LA, and Orlando, Erin aims to make sure that every one is taken care of.
“Whenever [customers] come to my bakery,
they don’t need to worry about anything. They can trust us! Every branch [of Erin McKenna’s Bakery] is shaped by customer demand. People
make it different.”
We really feel that Erin Mckenna’s Bakery succeeds at making customers feel welcome and at providing delicious, gluten-free desserts. After talking to Erin, we now understand why!
There’s something magical
about creating your own dessert from start to finish. It’s crazy how heating up
a mixture of eggs, sugar, salt, vanilla extract, and butter can create a
cake. Baking is so satisfying. The process may take a while, but in the
end, its worth it. Each bite takes you on a journey to explore every ingredient
you've added. To those who enjoy baking or want to learn, Red Velvet NYC is
where it’s at. We’re super excited to be partnered with this confectionary company soon!!! Red Velvet NYC is a rare gem offers DIY bakery boxes that contains directions
and most of the ingredients needed to make a dessert (besides delicate
perishables like eggs).
Red Velvet NYC were kind enough to let us try one of their boxes containing the contents to make a FLOURLESS chocolate cake… Gluten-free peeps unite! They even laced it with a beautiful red bow and a thank you note.
First time bakers, have no
fear - Red Velvet is here. Making flourless chocolate cake is not as hard as it
looks. The ingredients (save the eggs) are all in the box, and it only takes 20
minutes to prep!
Believe me. You’ll start wanting to bake cakes every other week if you knew how easy it was.
Now it’s time to mix and melt! Following Red Velvet’s directions is straightforward and easy. Just look how amazed our intern is.
Once it’s all mixed and melted and baked, voila! A flourless chocolate cake with a nice strawberry.
Thank you SO much to Red Velvet NYC for letting us try out one of your bakery boxes. In less an hour, we got to make a flourless chocolate cake from start to finish and eat it. Who knew baking could be so fun and simple?
Magnolia Bakery will be celebrating their 20-year
anniversary on Thursday, July 14, and we could not be more excited! From being a
cozy corner store on Bleecker Street to being featured on popular
shows like Sex and the City, to international expansion in countries like Dubai and Japan, Magnolia
Bakery has gone far and beyond in the last two decades. So how is Magnolia
celebrating the big 2-O? We got to sit down with the manager of the
flagship store for exclusive details.
Byron has been working for Magnolia Bakery for 12 years, and
his character is a testament to what the bakery stands for. He is a people person
with a welcoming personality, regards his customers as clients, and greets
everyone with a smile!
How do you feel about
Magnolia becoming 20?
Byron: It’s amazing to see it grow! It really feels as if it
were an actual 20-year-old person. We’ve been growing through the teenage years,
slowly growing up, and figuring out how to be an adult company in a way. When I
started working here 12 years ago, I never would have imagined having shops
throughout the world.
What are you doing
for Magnolia’s 20th birthday?
Byron: So on July 14, we’ll be selling our classic vanilla
and chocolate cupcakes for $1.25 (max. 12) at our Bleecker Street location
only. We’ll also be giving out our “Bake from Scratch” scratch cards at every
location, where people can win cupcakes, cakes, and birthday party passes. We’ll
also have limited edition T-shirts and pens, birthday bags containing a kit to
build your own cupcake, and last but not least, we’ll be introducing the
confetti cupcakes, confetti cookies, and confetti ice cream sandwich! They look
as great as they taste.
When’s the best time
to visit the shop?
Byron: The morning is the best time to come, because it’s
not too crazy and its not as busy as the rest of the day.
So what do you love most
Byron: Our best moments are definitely when someone walks in
after a long day. There will be people who are crying, or even doctors who lost
their patients. They’ll come in, get a cupcake, and smile. So what I love the
most are the smiles. Oh, that and people propose here all the time!
What was your most
Byron: Filming the SNL video. It wasn’t planned or anything,
and they were filming I was like, “Oh my gosh Andy Samberg is walking on the
sidewalk.” That was crazy because a couple weeks later everyone was saying, “So... Do you mack on cupcakes?”
Where do you see
Magnolia in the next 20 years?
Byron: Magnolia will continue on expanding. We already have several in the States, one
in Tokyo, and not to mention Hawaii has a tiny café where you can just sit and
get cupcakes. I just feel like sky’s the limit! So much is happening in your
20s, and the minute you say you know where you’re going, you change in the opposite direction. With that said, we still want to stay true to our
brand, which is giving our customers the same nostalgic feeling of eating our delicious goods. In 20 years we’ll be all over the world.
How has Magnolia maintained such a great reputation over 20 years?
Byron: Hard work and training from our staff. Everyone that comes through
we make sure that they’re taught to learn the recipe. We’re constantly tasting and re-tasting. I
tell people I walk in circles during my shift because I’m always checking. I
like to make sure everything stays true to our core.
Last but not least -
what flavors would you recommend?
Byron: You have to try the chocolate chocolate - it is the
richest, moistest cupcake I’ve ever had in my life. And also butter cream. If
you make it from our cookbook recipe, put it in vanilla ice cream and mix it
with some chocolate, its SO good. And also the hummingbird cupcake. People
won’t leave the store without it! And when we’ve run out, they say they’ll just
come back another time.
Thanks to Byron and the Magnolia Bakery’s staff, we got to try out some of the cupcakes. We personally vouch for the hummingbird cupcake: it is sweet, savory, and has the perfect frosting-to-cake ratio. Magnolia is celebrating their 20th anniversary and we are absolutely ecstatic. Here’s to another 20 years!
Here at Sweetist, we want to help you celebrate those important moments. So here's a helpful guide for one that's right around the corner: Father's Day! Rather than buying Dad socks for the fifth year running, how about changing it up and celebrating Father's Day with something awesome. Here's a few ideas:
- A special dinner at Gallagher’s Steakhouse
- A Nutribullet to make healthy, delicious, juice
- A day on Hornblower’s Beer Brunch Cruise with live jazz music and free-flowing beer
- A night watching the NBA Finals on ESPN
- And our favorite Father's Day gift: a half-dozen delicious doughnuts from Dough with a handwritten note! Not like we're being partial or anything...
Down on the Lower East Side, a ways from the basketball courts, and in the basement kitchen of a pub on Allen Street is a delicious secret. During regular business hours, the Hill & Dale Bar functions as any normal bar would (ie:booths of patrons, booze, etc.), but during the day when the bar is closed to all, it’s a hub for the cake and truffle business Mini Melanie.
It sounds like a covert operation for something so celebratory, but when we visited and spoke to Melanie Moss, founder and confectionary mind behind Mini Melanie, it made it feel more like a hidden gem.
“It’s brought us closer to our customers,” Moss said. “We’re able to hold tastings, meet clients, and it allows us to accommodate requests for larger orders— in business, you don’t want to say no to that, so that was a sign we needed a bigger space.”
Take one bite of a truffle or a slice of cake, and there’s really no question as to why the business, which started in November 2014 in the famous Hot Bread Kitchen, has grown so fast, earning nods like a spot in the New York City 2016 Michelin Guide and a feature on NBC’s “New York Live.”
Everything’s made from scratch, even the graham crackers or Oreo cookies used in the recipes, and it all comes out in the cake, and the delectable truffles (you seriously can’t share these or people will take them all). The recipes are part of a real passion— celebratory and sweet, as Moss said.
“I wanted to create something different and new in New York.” she said.
Like any small business starting off, Moss wears a lot of hats: fielding emails and appointments, testing recipes in the pub’s kitchen, doing her own social media and PR, and winding down the day at the open bar for a team powwow or even having a drink and a tasting with a client.
A lot of the business’ success comes from Moss and her team doing their own PR and social media— their Instagram has some delectably delicious shots of— but while her main experience is on the pastry side, Moss said that she’s sure to surround herself with the right people for legal or finance advice. But her best advice when it comes to owning your business?
“Never say no to anything. Whether it’s a job or whether you’re trying something new in marketing. Try new things— that’s the way you’re going to learn.”
Speed Round Sweetist Questions
1) Coffe vs. tea? Make one in the morning at home that’s a capuccino and then I make iced coffees throughout the day. I don’t remember the last time I had tea.
2) Vanilla or chocolate? Chocolate.
3) First food memory? Making plum tarts with my mom and my grandma.
5) Dream food project: Life long goal to one day have my own cookbook. All of our recipes don’t have ingredients that you can’t find. It’s things you’ll have at home and that definitely comes across in our flavors— homemade. Ready for my cookbook.
Walking inside BAKED in Tribeca is like walking straight into the famed Brooklyn bakers’ set of cookbooks. Everything looks delectable— like a hearty delectable I-could-replace-two-of-the-required-food-groups with their whoopie pies (verify that with a nutritionist)— and it feels like you’re walking into a bakery that your mom filled with her treats straight from your childhood. Oh and it smells so freaking good.
The baked treats are truly sink-your-teeth-into-this in nature, which lends to the down to earth, homey quality that makes us love the flavors, the texture, and the simple design. Founders Matt Lewis and Renato Poliafito are seriously doing the world a service by spreading the word on dense desserts and coffees cookbook recipe or cookie at a time.
BAKED’s Tribeca location is an enormous evolution from their Red Hook location.
Not only do they have a cake pole (a lovely ode to the previous burlesque tenant) and not only do they have enough seating to encourage trying a slice of a decked-out sprinkles cake and a cupcake and The Brookster (half brownie, half cookie) but they have a larger kitchen in the basement and a large viewing wall along the seating area, where you can ogle the bakers decorate. They also have enough seating to offer breakfast, lunch, and brunch on the weekends, so you can ogle the bakers in real time while you sip your mimosa.
During a walk through of the kitchens (we know, we know, we felt lucky too), the spaciousness was a testament to how many NYC fans love BAKED’s treats. Two large fridges were already stacked with prepared cakes, while two decorators put on the finishing touches to new orders.
The basement kitchen had large work tables to spread out trays of cookie dough on sheets and to allow freshly made cake loaves to cool (seriously, best smell ever).
We weren’t surprised when we heard that BAKED was looking into expanding into classes for decorating, baking, and for kids in this location (TBD of course, but we’re already antsy to see a sign-up list). And of course, they have tons of room to cater tastings on the weekends (and to build out recipes downstairs).
But in the mean time, while we wait, we’ll enjoy the Tribeca location (hope for a meet-cute run-in with Taylor Swift or Jay with Bey while we do so) and enjoy the treats as a spectator. Which is just fine by us and the pie, tarts, and cake we’ll use to solace ourselves.
But, seriously, as one sweet freak to another, good luck trying to figure out what you want from the cake pole. Just try.
However you spell it, donuts are all kinds of goodness. So, it was our goal — as three NYC food tech start-ups — Waddle, Dollop, and Sweetist, to find the tastiest, fluffiest, gooiest, trendiest donut places in NYC.
Doughnut Plant opened in 1994 in a basement. It’s got a cool history
going all the way back to 1910 (fun-fact: there are 9 Doughnut Plants
in Japan). We visited the original Lower East Side shop, which opened in
2000. One of their inventions is the square donut.
You can’t go wrong here, with Doughnut Plants all over the city, each
with a huge variety of classics and creative donuts. Case in point: you
can get all three types of donuts — yeast (think fluffy), cake (cake-y), and filled (mmm) — not the case in some establishments.
Donuts & Verdicts:
Carrot Cake (filled — with cream cheese!): “moist, flavorful, very cake-y”
Manhattan creme (filled): “sweet but not too sweet — good balance of flavors”
Banana Pecan (cake): “sweet filling but the outer doughnut shell had lovely toasted pecans to balance it out.”
Georgette’s Rating: 4 — “you can get the doughnut flavor you want in your preference of yeast or cake! Everyone wins!”
Suma’s Rating: 4.5 — “filled donuts make me so happy.”
The Doughnut Project
the LES, we traveled to the West Village to sample goodies at The
Doughnut Project . The Doughnut Project is a relative newbie in the
world of doughnut shops in the City, opening in 2015.
The Doughnut Project stands out for its cool factor. There’s graffiti on the walls and crazy eclectic donut flavors, including many savory donuts (ex.
“Bulletproof Tiger,” a piquant and spicy blend of pineapple and
habanero glaze). These donuts are fluffy and light. No cake donuts here,
from what we could see.
Donuts & Verdicts:
Everything (like an Everything bagel. But in a donut) — “Whaa, a savory donut?! The Everything donut is EVERYONE’s favorite. Haha. For real, tho.”
Beet and ricotta (w/ cheese from the Murray’s Cheese Shop just a short hop away) — “Whaa, another savory donut?!… Um, I’m not sure what I think about this.”
Bacon maple bar — “Really good initial taste of bacon and aftertaste of bacon. But doesn’t wow me.”
Ambience: Love the vibe. Trendy, colorful, friendly.Our Ratings
Anne’s Rating: 4.5 — “loved the originality of flavors, would come for the art too!”
Georgette’s Rating: 5 — “The Everything Doughnut frightens but eventually wins everyone over. It’s a bagel and a doughnut’s love child.”
Suma’s Rating: 5 — “savory donuts are a huge plus! Innovative and interesting.”
The Donut Pub
Opened in 1964 by billionaire investor Buzzy Geduld, The Donut Pub is a classic.
The Donut Pub seems like a hole in the wall on the outside, but is
classic and pristine on the inside. Everything from the red leather
stools to white tiled walls gives you the sense of being transported back in time. Being open 24 hours, its the perfect place for a sweet bite of drunk food
— perhaps its best experienced, walking up to its glowing neon doors
after a long night, grabbing a seat at the diner bar, and getting a
reliable, inexpensive ($1.50) bite of perfect deep-fried dough.
Donuts & Verdicts:
Red Velvet: “It’s cake-y. Basic. Kind-of dry”
French Cruller: “this one is really good, soft, almost custard-y inside. Airy”
Cinnamon: “I like it. Very crumbly”
Ambience: “the smell reminds me of my childhood donut place”. No frills.Our Ratings
Anne’s Rating: 4 — “love the value, and the custardy French Cruller”
Georgette’s Rating: 3 — “basis for good, classic doughnuts and late night (inebriated) doughnut runs.”
Suma’s Rating: 3 — “does this make me a snob?”
Next stop: Union Square. Dough was founded in 2010 in by a woman Chef. So it gets bonus points for that. If you like fluffy big donuts, and only fluffy donuts, Dough is your best bet. One of the coolest things about Dough is that you can see the bakers making the donuts in front of you.
Donuts & Verdicts:
Salted Caramel: “mmmm. Dark Chocolate, Salt, Fluffy.”
Dulce de Leche: “sticky, airy, and finger-licking delectable.”
Ambience: “they up-play the artisanal thing at this location, with the wooden communal big table. Yeah, lots of wood.”Our Ratings
Anne’s Rating: 4 — “the fluffiest doughnut for sure!”
Georgette’s Rating: 4 — “My first Dough doughnut was a coconut and it was uuuhhmazing. Now it’s everywhere and feels like the basis of all doughnuts.”
Suma’s Rating: 4 — “when
I first tried Dough when it opened up in Brooklyn, it blew my mind.
Maybe now i’m too used to it. It’s still solid, but is no longer
exciting to me.”
The Cinnamon Snail
The Cinnamon Snail opened in 2010 and got famous because it was an vegan and organic food truck. Since then, it shuttered its food truck operations and opened up at The Pennsy, a “high end food hall” right next to Penn Station. This shop gets definite points for creativity. So creative that you can’t even pronounce the name of one of its donuts (see below).
Also, this is important: the founder owns a wallaby named Doyle Huckabee who sometimes wears clothes.
Donuts & Verdicts (down to 2 because we were starting to get sugar-sickness):
Pistachio cardamom: “Awesome! This makes me feel like I’m back in India”
do you pronounce this? Where does this name come from? Ok back to the
donut. Creative, but not as fluffy as I would like. I wonder if I’m
saying this because I’m donut-ed out”
Ambience: Located in The Pennsy is trying hard to be modern and industrial, but it’s not a great vibe when it’s next to Penn Station.Our Ratings
Anne’s Rating: 3.5 — “I
feel like this place did most things well — good flavors, good
texture — but nothing stood out. Maybe I just needed to have this one
Georgette’s Rating: 3 — “I took off points because I got confused and lost from everyone else. It’s good though. The flavor pairings are interesting…”
Suma’s Rating: 4 —
“I need to try this when I haven’t already eaten 5 donuts. While not
relevant, I really want to come back for the vegan sandwiches”
1. Tied: Doughnut Project and Doughnut Plant — I’d say that I’d go to
the first for the flavors and the second for the execution 2. Tied The
Donut Pub and Dough 3. Cinnamon Snail
Why: I loved Doughnut Project for their ideas —
the Everything Donut is something that is so unique, one part savory,
two parts sweet and just the perfect idea to make it stand out. This
should be on everyone’s to-try list. However, I felt that Doughnut Plant was a master of their craft.
It’s clear that they have the making of a filled donut down. Every
donut we tried was moist, not too sweet, with the perfect dollop of
cream that complemented the doughnut itself. It was a real toss up
between these two for me. I loved the Donut Pub for what it was
— classic, no frills, and good value. Though the cake donuts were a
little dry, their yeast donuts were fluffy and custardy. The ambiance
feels a bit like an escape and probably shines best after a late night. Dough does what it does best —
though their flavors weren’t as unique as some of the others, their
dough is truly compelling. I think when I’m craving a donut, the huge,
doughy donut at Dough is maybe what I’d go for most often. I may have to come back to the Cinnamon Snail to try it again, but the ambiance and the huge amount of choice on their menu was just not for me.
Georgette: 1. The Doughnut Project 2. Doughnut Plant 3. Dough 4. Cinnamon Snail 5. The Donut Pub
Why: I ranked higher for places that surprised me
and made me want to keep eating the new flavors. Don’t get me wrong,
Donut Pub has a special place in my heart, and I love that I can rely on
their French Crullers always, but the Doughnut Project took me by
surprise and won me over.
Suma: 1. The Doughnut Project, 2. Doughnut Plant, 3. Dough, 4. Cinnamon Snail, 5. The Donut Pub
Why: That Everything donut at The Doughnut Project did
it for me. Also, points for ambience and creativity. Next was the
Doughnut Plant — again, pretty creative and I LOVE that it has filled
donuts (these are my favorites). Dough is solid, and huge points for
that nice wooden table. I like The Cinnamon Snail but not the location.
The Donut Pub is eh, nothing special. It’s open 24hrs so might be tasty
if it was late night and I was tipsy.