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!
Food Types Archives: Baked Goods
Cucina Urbana has a new pastry chef. Jack Fisher, formerly of Nine-Ten, has created a fall dessert menu stocked with so many tempting options, you may need to order two of them.
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.
100+ item menus aren’t unusual in Kearny Mesa, but when it comes to dessert, the pickings are slim. Next time you’re in the neighborhood, and craving something sweet, make a trip to Up 2 You Cafe for some Honey Toast.
I’ve never met a cake at Azucar that I didn’t love. The Divina is my current favorite. Find out all about this delicious cake on Serious Eats: Sweets.
One perk of being a food blogger is the occasional freebie. When I was asked to check out a Martha Stewart enameled cast iron pot, I was all over it. The email came at the perfect time. I’d been dreaming about making doughnuts at home, but didn’t have the right pot for the job.
I got the smallest size: a 3 quart round casserole (in orange) and it worked great. The pots go all the way up to 8 quarts, but for doughnuts, the smaller size worked best because it was big enough to fry a few at a time, and you don’t need as much oil as you would with a larger pot.
When it comes to making yeast doughnuts, you’ve got a few choices: make them from scratch, using a recipe like this one that takes 2 and a half hours, or buy a package of buttermilk biscuits from the grocery store, pop them in the oil, and have fresh doughnuts in about two minutes.
I think it’s already obvious which method I tried.
If my Google Analytics results are any indication, a lot of locals are looking for beignets. If that’s why you’re here, good news: Leroy’s Kitchen & Lounge in Coronado has some of the best beignets in San Diego. Listed as “Coffee and Doughnuts” ($9) on the new(ish) brunch menu, the beignets are made from a [...]
The Cravory is one of my favorite cookie bakers in San Diego. From both a technical and creative standpoint, their cookies are excellent, especially the chocolate truffle and red velvet cake . Check out my interview with Adam Koven, one of the creators of the company, on Cakespy.com.
D Bar officially opens today, right beside Snooze in Hillcrest. Both spots are Denver imports. D Bar is the creation of pastry chefs Keegan Gerhard (of Food Network fame) and Lisa Bailey. At the preview event, I sampled several savory items and a few cocktails, but the best part was the desserts, all of which were foot-stompingly, teeth-tingly good. Many of the items served were created specially for the preview, but the churros and souffle are part of the plated dessert menu. Scroll through the pics for a closer look at what’s in store at Hillcrest’s newest sugar shack.
I haven’t been this excited about coffee cake in… ever. Writing about sweets is its own reward, especially when I discover something new where I least expected. Such is the case with the coffee cake at Kona Coffee Co. in Hillcrest. I tried all three varieties, but the chocolate chip was by far the tastiest. [...]