Desserts

NUTS TO NIBS

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I was recently back at Boston Public Market for their annual Harvest Party and there is a lot of news to share!

In addition to hosting one of the largest pumpkins in the area, the carnival-themed fair offered guests opportunities to try their luck at various games and to enjoy free samples from many of the Market’s vaunted vendors.

In addition to such carb-y faves as pizzas from the Bagel Guild, popovers from The Popover Lady, and hot pretzels from Hearth & Hug that came with a mustard I wanted to bottle and take home, there were also fall-spiced popcorn from Curio Spice, mouth-watering sandwiches from Beantown Pastrami, and the widely-distributed but rarely bested ice cream from Crescent Ridge!

One of my favorite discoveries, however, was that Q’s Nuts (which has supplied many of my author talks and presentations of my book on the Ivy League with their delicious and nutritious snacks) was expanding their menu of offerings not just into more new creative flavors of fresh and healthy almonds, cashews, peanuts, and more, but into superfood-worthy cacao nibs!

While Q’s has been a favorite source of protein and energy (and also of gifts for family and friends), they are now adding addictively-delicious roasted nibs to their ever-expanding menu of tasty treats, making a visit to the Market or to qsnuts.com even more worthwhile!

The BPM Harvest Party means that winter and the holidays are around the corner. What better time to stock up on delicious nutritious snacks that CAN last through the season but that you will probably devour the day you get them?

Fortunately, Q’s always has new flavors and ideas coming so reordering is not only easy but required.

THE CHIPS ARE UP

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While I do everything I can to stay healthy, sometimes, I just need a cookie!

And while I love helping support the work done by Collettey’s and serving my gluten-free friends Mightylicious treats or dropping by Crumbl or Levain for a decadent treat, I am very much looking forward to the latest locations of Chip City Cookies.

Having already deserved out-the-door-lines at the Arsenal and Boston’s West End, Chip City will soon be opening in Harvard Square on September 13 (right next to the also soon-to-open Van Leeuwen ice cream- What could be better?!) and on Newbury Street September 27. 


If you are among the first 100 customers at either opening, you will receive a free cookie. Bt even if you do not get there at 4 AM, don’t worry- There will be plenty of deliciousness to go around, thanks to Chip City’s menu of nearly 80 flavors that range from PB&J and S’Mores to oatmeal apple pie and blueberry cheesecake and from classics like sugar and chocolate chip to the appropriately named Everything Cookie, as well as their famed thin chips (slim and snappy cookies that come in triple chocolate and confetti, among other flavors) and their limited edition crookies (which combine the buttery flakiness of a croissant with thick and rich cookie dough). As the menu is constantly rotating repeated visits are encouraged

What started as a challenge between childhood friends as to who could more authentically recreate the favorite flavors of their youth has grown into New York’s fastest-growing dessert brand and over 40 locations nationwide. If there is not one near you, they can also be delivered via Goldbelly.

So the next time you need something sweet and creative (other than me 😉 ), check out https://chipcitycookies.com and see what your next favorite flavor is going to be! 

A HOLE STRAIGHT FROM LOWELL!

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I started doing these segments in order to support independent food makers. While I love every entrepreneur I’ve worked with, I’m especially happy to talk about people who are making it in Massachusetts, especially if they are in the heart of the Massachusetts Miracle- my familial hometown of Lowell )where I look forward to seeing Victor Wooten as part of the Lowell Summer Music Series).

If they make some of the best donuts around? What could be better?!

And if all their donuts are plant-based? WOW!

With flavors that range from chocolate glazed with either coconut, pecans, or sprinkles (“Jimmies” to locals) to a rainbow donut that can brighten any day, Planted Donuts has something for everyone, regardless of their dietary restrictions or proclivities. 

By using all natural, often organic ingredients (that offer more protein than most donuts, by the way) and baking instead of frying, Planted is able to offer donuts that are not only delicious for everyone but have a lot more flavor and less guilt, making it easier to enjoy even more!

Started by Lowell home baker Julie Freitas, Planted Donuts was first developed across the mighty Merrimack in Lawrence at the Revolving Test Kitchen but went on hiatus for a bit. 

On September 14, Planted will be relaunching at Sugar Baking Co. in West Roxbury. From 11-2, donut nuts will not only be able to taste Planted’s wonderful wares but also meet the makers of their ethical and exciting ingredients (Including Taza Chocolate) and get special donut discounts as well! 

If you miss the party, you can still enjoy Planted Donuts at Sugar Baking Co. every weekend (unless I get there first, of course!).

As the jingle says, there is a lot to like about the birthplace of the American Revolution and Planted Donuts is great example!!

CELEBRATING CELIAC

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As September 13 is National Celiac Awareness Day, I wanted to make people of all dietary proclivities aware that there are plenty of great-tasting and healthy foods that can comply with any restrictions they may want or need to impose on their diets.

For those who desire to eschew gluten, Mightylicious has recently released a new set of flours that work and taste as well and good as any traditional brand. Instead of using buckwheat and amaranth, which can often come with a gritty mouth feel, Mightylicious uses superfine GMO-free rice flour that they mill specifically for baking to deliver a soft, airy texture to all your favorite recipes.

Whether you want all-purpose flour or even vegan all-purpose, Mightylicious has you covered. And if brownies are your goal, they also offer a vegan brownie mix that takes the guess work out of yummy.

Speaking of yummy, Mightylicious also offers already made gluten-free cookies – some of which are vegan. From their rich and creamy brown butter cookie and even browner double Dutch chocolate cookie to a hearty oatmeal raisin and traditional shortbread and salted peanut butter, these crumble-free cookies come individually wrapped and not only fit in your lunchbox, bag, or pocket but also fit the bill for those who like tasty treats regardless of their digestive history.  

Whether you choose their handcrafted cookies or choose to use your own hands, you can be sure that Mightylicious uses only the best, allergen-friendly ingredients available so you never have to worry whether anyone can or will not enjoy every bite. No wonder they were a Food & Beverage Magazine “Top Pick” last year!

https://mightylicious.com

BABKA BLUE-Y!

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Though I still miss Galit’s Treats in Newton Centre, the growing family of Bakey bakeries has helped ease the pain with their delicious menu of babkas and other bodacious baked goods.

I really can’t get enough of this place and have made their locations in Boston, Brookline, and Newton regular hosts for business meetings and social gatherings. I have also brought their colossal creations to many friends and colleagues and they are always a hit!

While many line up at Bakey for their freshly-made chocolate babka, I recently found an alternative that rivals this fan favorite.
Made with locally-sourced fresh fruit and evident love, Bakey’s blueberry babka is a sweet treat that is good from mouth to bloodstream. I often pick one up to nibble on (Who am I kidding? It is gone in a flash!) for dessert after enjoying one of Bakey’s great bowls and salads (like the scrumptiously healthy lentil and beet or chicken spinach) or when I am picking up treats for family and friends and have been known to buy more than one so I can enjoy one when I reach my destination.

While I heard that an apple babka is also in the works, you really can’t go wrong no matter what you choose!

If this latest addition to a line of glutened greatness that also includes Bakey’s famed broissants (babka-based croissants) and their nutrition-packed Muesli roll inspires you, perhaps you might want to try your own hand under the tutelage of Bakey’s master bakers at an upcoming class. On September 24 and November 6, challah will be the theme and December 4 will be the next babka workshop. All classes take place from 6:30-8:30 PM and tickets and information are available at www.bakeybabka.com.

FRITTER-ING AWAY ANOTHER SEASON

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Whether or not the Red Sox did enough at the trade deadline to make a real run this year. Fenway Park is always a great place to go and now the food selections are even better!

At the bottom of Lansdowne Street just alongside Loretta’s Last Call is a sweet speakeasy known as Back Door Donuts.

Based in Oak Bluffs on Martha’s Vineyard, Back Door started as a donuts-on-demand establishment that has enjoyed lines around the island for years. Now, Back Door has an entry point on one of the busiest streets in Boston (and will hopefully have more on the mainland soon!).

Whether or not you have tickets to the game, this heavenly hideaway is worth a visit – but only after 7, as that is when the magic begins and the Back Door officially opens!

From the legendary (and LARGE!) apple fritter and inspired locally-inspired Boston Cream to the ridiculously creamy buttermilk glazed and super-creative party donut (which can help after a party as well!), Back Door has a menu that is constantly being enhanced with new creations, all of which are baked fresh using the best (and most sweetly sinful) ingredients.

While the donuts may be more a draw than the game (When I last went, the Rangers walked two Red Sox players home and still almost won!), even fans of the other teams can enjoy, as Back Door also ships! So home or away, you can now enjoy the taste that used to be reserved for the privileged but that will surely be a home run for your favorite donut nut (Ahem!).

EXPANDING THE COMMUNITY

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I recently raved about the arrival of my new favorite Jewish bakery – Bakey – coming to Newton Centre (where it has taken the physical space – but not the place – of Galit’s Treats).

Now I get to share news of an amazing eatery that started in Newton that is expanding to Boston’s South End.

Cacao Chocolate Bar & Cafe is bringing both a store and café to 570 Columbus Avenue in Boston.

Co-owner Perla Rosario grew up on a cacao farm in the Dominican Republic and is a graduate of the Hurley Elementary school, the new location will represent a bit of a homecoming for her homemade treats and chocolatier heritage. As Perla’s business and life partner Leo Baez grew up around cashew farms in the Republic, it also makes sense that the cacao-coated nuts are among the store’s best-sellers. However, there are plenty more treats to try either in the cozy, cocoa-colored café or at the convenient pickup window.

From bean-to-bar chocolate from all over Latin and South America to hand-crafted caramels, vibrant marzipan, brimming barks, chai cups, a growing selection of fresh pastries, that features croissants from Hyannis’ Pain D’Avignon, coffee drinks, teas and tonics, and an entire menu of what has been called the best hot chocolate in the area that includes the famed frozen hot chocolate that once brought throngs to the also dearly departed Serendipity 3, Cacao will also bring the sense of community that has made it such a. favorite regular stop for so many in the Newton area and that will surely make it a star in the South End.

Sweet!

PASSING THE TASTY TORCH

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While I continue to mourn the fact that my beloved Galit’s Treats is no longer in Newton Centre, I am heartened by the news that Galit is still pouring her heart and soul into making some of the best challah around and also continuing to serve the community in true tikkun olam fashion.

I am also happy to see that her former spot was taken up by award-winning Danish-Israeli chef Uri Scheft, who is another strong candidate for best baker around.

With other locations in Boston and Brookline (and maybe one near me in Needham soon…please!), Scheft’s Bakey is expanding its edible empire based on the back of a bevy of babka that would make George Costanza cry. If the chocolate is too delicious for you (which it very well might be!), I recommend easing up to it via the amazing almond and conical cinnamon styles. 

If you are in the mood for savory (at least at first), Babka has you well covered there too with their flaky burekas and croissants, and cheese sticks that pizza places can only dream of. One of my latest faves is the muesli roll, which combines hearty bread base with nuts and dried fruits in a power- and flavor-packed package you can eat on the go.

Can’t decide? Pick up a pre-packed sweet or savory box or compose your own with help from Bakey’s expert team of tasty tastemakers. Or go to www.bakeybabka.com and use their searchable menu to find their latest gluten-free and vegan treats.

If you want more reason to hang around to see what comes out of the oven next, Bakey offers occasional cooking classes that allow you to fantasize about making things this good at home.No matter where you enjoy it, it will surely taste like home and make you feel just as comfortable.                    www.bakeybabka.com

STILL BAKING

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Every two minutes, someone is diagnosed with breast cancer in the United States. Last year alone, an estimated 297,790 women (and 2,800 men) were diagnosed with invasive breast cancer.

Though breast cancer remains one of the largest health challenges for women, it has also spawned some of the most creative (and delicious!) means of supporting people in need.

While Susan Komen may be among the best-known breast cancer organizations nationally, MA has its own champion in Carol Sneider, creator of the Bakes for Breast Cancer project which this year is celebrating a quarter-century of support with a sweet series of events that will be hosted in Boston, Virginia, Maryland, and Washington, DC.

Sneider launched her nonprofit organization in 1999 in memory of her mother who lost her battle with breast cancer at the age of 43. As her mother had raised her on a steady diet of wonderful baked goods, Sneider decided to use her family recipes and maternal inspiration as the means through which to raise money for research and keep this condition in the public eye (and mouth).

By partnering with an ever-expanding team of bakers and eateries, Sneider has raised over $2 million for breast cancer research while encouraging fellow food-lovers to support their communities in a deliciously different way.

From May through July, the 25th anniversary celebration will waft through New England, the Mid-Atlantic region, and even the Cape and the islands, bringing Sneider’s roster of pastry-producing partners to over 5,000!

To find out which venues in your area will be participating and how to encourage more to do so, visit www.bakesforbreastcancer.org.  

MY FAVORITE SCOOP!

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This is a scoop I have been longing to get my hands on for some time!

Van Leeuwen ice cream is coming to MA and you heard it here FIRST!

Having started as a single ice cream truck that featured “French style” ice cream that is still made with more than double the amount of egg yolks as almost everywhere else, Van Leeuwen now has 30 scoop shops in New York and over 40 more from California to Connecticut and DC to Philly.

Not one to take things easy (or to take the easy way to make ice cream, such as by using pre-mixed bases or fillers and ingredients you can’t pronounce and may not be able to digest), Van Leeuwen’s is climbing to Chestnut Hill (where we recently lost Odd Fellows), spending Summer in the Seaport, and hitting Harvard in time for Head of the Charles.

No matter which shop you visit, however, you will be amazed by the freshness of the ice cream and the fresh ideas of the flavors, including their legendary vegan ice creams (including my personal fave – Peanut Butter Brownie Honeycomb) and their mashups with the likes of Hidden Valley Ranch, Kraft Macaroni & Cheese and BIGFACE Coffee. Ice cream purists can be confident ordering what The New York Times says is the best vanilla ice cream, but when you also know that the pistachios come all the way from Mt Etna in Sicily and the marionberries from Stahlbush Island in Oregon, their other flavors are surely worth a try!

If you just can’t wait, Van Leeuwen’s also ships nationwide and is probably somewhere you will be visiting soon. As for me, I plan to camp out on The Street in Chestnut Hill so I can be the first to enjoy my favorite ice cream a bit closer to home.