You may have noticed it’s been awhile since there’s been an update to San Diego Sugar, but I assure you that’s not because I’ve abandoned eating sweets and seeking out all that’s good and sugary. I’m still committed to both (and continue to count cookie dough — frozen, or otherwise — among my favorite foods).
Category Archives: Frozen Treats
Did see the 2-page sweets feature in the November issue of San Diego Magazine? I took a trip to the South Bay to uncover some of the best pastries, frozen treats, and desserts. Check it out on sandiegomagazine.com!
I recently went behind the scenes for Serious Eats: Sweets with Jeff Bonilla, Executive Pastry Chef for the L’Auberge Del Mar resort. Bonilla creates the entire pastry program for the property, including the two on-site restaurants: Kitchen 1540 and the Waterfall Terrace.
There are plenty of options for a tasty treat near the San Diego Convention Center. Here are a few of my top picks, just in time for Comic-Con.
It’s been just over a year since the launch of San Diego Sugar, my permanent excuse to order dessert “for work,” but I’ve got a brand new San Diego food blog that celebrates both sweet and savory eats and is home to all of my writing for Serious Eats, San Diego Magazine, GrubGrade, and San Diego Sugar: EJeats.com.
You can search through all of my San Diego burger, pizza, and sandwich reviews on Serious Eats, read about great meals under $10 on my Everyday Eats column for San Diego Magazine, or check out my fast food reviews on GrubGrade. I’ll also be posting exclusive content like extended reviews, food guides, and the occasional rant. EJeats will also feature all of the content from San Diego Sugar, so it’s like one stop shopping for everything that’s delicious in San Diego. I hope you’ll check it out!
My first clue that Ben and Jerry’s was planning some new frozen yogurt formulations was in a special “Chunk Mail” survey, which asked how likely I’d be to purchase a tub of Greek-style frozen yogurt. I selected the option for “very likely” and a few days ago, I finally had the opportunity. My store had all four flavors in stock, but the Strawberry Shortcake sounded the most appealing.
Know what you’re looking at? FREE CUPCAKES. Yep, with no strings attached. Yesterday, the new owners of Heavenly Cupcake hosted a free tasting party, where fans sampled the newest flavors and voted for their favorite. The winning cupcake will become flavor of the month.
Green beer, the “traditional” beverage of St. Patrick’s Day has never been too appealing, but Sprinkles has a few new cupcakes I’d happily devour instead: Irish Chocolate and Green Velvet. The Irish Chocolate flavor, a Belgian dark chocolate cupcake topped with Bailey’s Irish Cream cheese frosting, is in stores until March 18. The other new addition, Green Velvet, is just for St. Patty’s Day (March 17). The chocolate cupcake batter is infused with green dye instead of the traditional red, coloring the cake with a shade of green somewhere between “forest” and “Oscar the Grouch”.
My instinct with breakfast is always to go with something sweet, like pancakes or french toast, but the though of having a brick of syrup-soaked carbs weighing me down isn’t always appealing. That’s where acai bowls come in.
Good ice cream comes down to a few factors: lots of fat, and as little air as possible. Premium ice cream has about 10-15% fat, while Lappert’s has 16-18% fat. Sure, this makes the final product more calorie rich, but if you’re already making the drive out to Poway, you might as well indulge.