Because if there was ever a time for ranking frozen, flavored water, this is it.
You can’t beat a fresh, vibrant, fragrant, juicy pink grapefruit. On second thought, you can: A grapefruit gets even more delicious when you pop it under the broiler. Really! With a sprinkle of sugar and a burst of flames, the vitamin C-rich citrus fruit is transformed — like magic — into a caramelized dessert no one can pass up.
And, hey, with my Greek yogurt maple topping, you can totally justify have this for breakfast, too. I won’t tell. Read more »
Buddy Valstro, otherwise known as the Cake Boss, of the TLC series of the same name, has finally officially settled on a Philadelphia location. Work has begun to bring Carlo’s Bakery Philadelphia to 2101 Walnut Street in Rittenhouse Square (because, apparently, no one told him how well Crumbs Bake Shop did in that same neighborhood).
But hey, maybe things will be different this time, right? I mean, Valastro has a TV show. He has 7 other locations already up and running, with new ones planned for a casino in Connecticut and aboard every Norwegian Cruise Lines ship in the fleet. He does cakes shaped like full-size cows and working toilets. So we’re not leaping to judgement here. At least not too much.
Carlo’s Bakery Philadelphia is scheduled to open later this year.
Carlo’s Bakery [Official]
When it comes to dessert, I’m a bit of a traditionalist (i.e. I don’t want bacon in my cookies, thank you very much), and what’s more traditional this time of a year than an apple pie? While I could attempt a low-fat or gluten-free pie crust to impress you, I’m sure I’d be hard-pressed to come up with a recipe that tastes as good as the real deal, and that just doesn’t work for me.
So in the vein of my crust-less pumpkin pie from last month, I decided that the most sensible route would be to forge on with the elemental ingredients; after all, the velvety smooth, sweet and tender filling in an apple pie is the best part. Agreed?
This dessert is quick and easy enough for a weekday after-school snack but elegant enough for company. Experiment with different spices or purchase some cinnamon gelato to really up the ante. Best part? You’re just 15 minutes away from this new, lightened up classic.
You can put pumpkin in just about anything, but for me the classic pumpkin pie reigns supreme. While pumpkin pie is naturally packed with fiber, vitamin K and vitamin A (thank you, pumpkin!), the crust has always been a head-scratcher for me. I mean, when it comes to pie, there’s just no way around a buttery, fat-filled crust—or is there?
My latest creation was a revelation, you guys. I simply removed the crust all together, put my pies in ramekins, and topped them with a dollop of whipped cream. The outcome—a crustless, gluten-free mini pie—actually presents more elegantly than the regular kind, and no one will think you’re serving a “healthy” dessert. That can be our little secret.
If you’re hosting the Thanksgiving this year, feel free to make these up a day ahead (I like my pumpkin pie chilled). If not, offer to bring dessert. You’ll happily and guiltlessly nosh while accepting praise from your adoring public.
Kermit’s Bake Shoppe turns one today. And from now until Friday, July 25th, the first twenty people a day who recite, in their best Lady Gaga voice, the words “pink polka dot” will get a free Funfetti cupcake.
Also, over the course of the week, twenty-five customers will receive a pink polka dot inside their to-go boxes, redeemable for a gift certificate.
Kermit’s Bake Shoppe [Foobooz]
Fresh on the heels of the news that one Philly food collaboration is changing gears, another one is just gearing up. In a little storefront at 806 South 6th Street, where East Passyunk hits Catharine, Peddler Coffee and Koliyan Cambodian Desserts have opened up shop. Though early rumors labeled the space a coffee shop, and though there is frequently cold brew and coffee beans available for sale (through online pre-order), the space is resolutely more collaborative than that.
UPDATE [6-11-2014, 9:24 a.m.]: Our suspicions were true. Big Gay Ice Cream announced that it is, in fact, coming to Philadelphia. Look out for the shop to open late-summer at South and Broad streets.
We have it on very good authority that the acclaimed Big Gay Ice Cream, New York’s uber-queer frozen treat confectionary, is coming to Philadelphia, and we’re quite excited!
The news will be made official this evening at the Vetri Foundation’s Great Chefs Event. If it is true, Philadelphians can look forward to indulging in some of the shop’s famous treats, including the Bea Arthur (vanilla ice cream, dulce de leche, and crushed ‘nilla wafers), the Cococone (vanilla ice cream and toasted curried coconut), and the Salty Pimp (vanilla ice cream, dulce de leche, sea salt, chocolate dip, and a side of giggles.)
If your mouth’s watering, check out the CNN feature on the store’s founder, Douglas Quint, after the jump. We will keep you updated on further details as they emerge.
The search for a good gluten-free dessert is a long-game challenge—and a daunting one at that. After all, it takes an especially accomplished baker to master a flourless dessert that actually tastes good, and finding them can be few and far in between. So if your love of sweets has been squashed by slices of underwhelming, too-dense gluten-free cake, we feel your pain.
But hopefully, after reading this, your search for a delicious gluten-free dessert will finally be over: We asked six local foodies to dish on their favorite, no-fail, gluten-free dessert spots in the city. Now all you’ve got to do is read up, wipe your drool and put eating these desserts on your to-do list. Bon appétit!