New York is full of neighborhood places. The sort of places that only locals know about to get a perfect sandwich, scoop of ice cream, bagel, or pastry. These places are often the sort of places that open at 6 am and close when the run out. Doughnut Plant is one of those place… or it was until last month, when they officially became a chain and opened a second location in Chelsea, a little too close to DessertedIsland HQ.
So far we (mainly Julianna, she is more interested in doughnuts) have tried 4 types of doughnuts at the new Doughnut Plant. Here is a quick breakdown.
Blackberry jam with vanilla glaze: Doughnut Plant jam filled doughnuts still feature holes (because really, is it a doughnut without a hole? or just a pastry?) but are square to make sure there is enough room for the filling. This one is tops. Too often people choose raspberry over the far superior blackberry, and I love that Doughnut Plant has not one but TWO doughnuts that feature it. Rating: 4 (julianna)
Organic Orange: A good solid doughnut, if it didn’t cost three dollars it might have gotten a higher rating. The flavor is very delicate and subtle. General consensus was it could have had more kick. Rating:3.5 (irina and julianna)
Coconut Cream: This was acquired for Vanessa’s birthday back in March. Again, a square doughnut, a novelty which Julianna never ceases to be entertained by. In general, very tasty real coconut flavor. Not overly sweet or artificial. But we both wanted more coconut flakes, either outside or insied. Half of the pleasure of coconut is the texture. Rating: 3.5 (julianna and vanessa)
Peanut Butter and Blackberry Jam: This is the doughnut that Doughnut Plant is deservedly famous for. It has been featured on “the best thing I ever ate” and ” Throwdown with Bobby Flay.” Everything about this doughnut rules. The blackberry jam is great, not too sweet. The peanut butter glaze is made with CRUNCHY peanut butter. This is one of those awesome serendipitous combinations of food. Rating: 5 (julianna)
There are still so many doughnuts to review…. stay tuned.
The weather is finally starting to warm up* and with warm weather comes the triumphant return of the custard files!
The custard masters at Shake Shack must be reading our dream journals because chocolate peanut butter pretzel is something out of our collective subconscious. As we have learned before, the custard flavors with chunks–cake, cookies, doughnuts– cannot be blended into shake form (Julianna takes some issue with this, citing cookies and cream milkshakes as an example of blendable chunks) so we both went with a single scoop in a cup.
Since this was our first custard date of 2011 we decided to splurge and get lunch as well, so by the time we got to our custard it had gotten a nice and gooey. The general consensus was this was the most custard-y custard we have had to date. Often the line between frozen custard and ice cream isn’t particularly apparent, but in this case the rich egg-y goodness that makes frozen custard so tasty was front and center. The chocolate peanut butter custard almost had a mouse-like texture to it and the pretzel bites were nicely distributed. The general consensus was that this custard was pretty close to perfect.
That previously mentioned richness, however conquered Vanessa, and she was very sadly unable to finish her scoop (this might have had something to do with the burger and fries she had just eaten). Julianna, on the other hand, was wishing she had had the forethought to order it as a concrete with caramel added.
After much debate we give it a 4.75, but add some caramel and this thing would be OFF THE SCALE.
*after all the snow we had this winter 45 degrees is AWESOME.
Rating: 4.75 (julianna’s 4.5 and Vanessa’s 5)
It is PI Day. In honor of it, Julianna is going to share one of her favorite pie recipies.
most likely from the Amy Vanderbilt cookbook, but edited by her mom.
BRANDY ALEXANDER PIE
9 inch oreo crust
4 oz. sweetened condensed milk
2 tbsp. creme de cacao
2 tbsp. brandy
1 c. heavy cream, whipped
Shaved chocolate for garnish
Beat together sweetened condensed milk, creme de cacao and
brandy. Fold in whipped cream. Pour into prepared crust and
freeze 8 hours or overnight. Garnish with shaved chocolate.
One of my favorite things is Chinese egg custard. Today is the first day of the Chinese new years celebration. I suggests everyone get to chinatown and get one right now! I especially love the ones they have at dim sum at the golden unicorn.
happy new year!
For our holiday dinner/gift exchange Vanessa and I had dinner at Peels. Although the restaurant is famous for its fried chicken, Vanessa and I really went for the ROCOCO COCOA!
We are both of the belief that most things can be improved by booze so we jumped at the opportunity to try hot cocoa and green chartreuse with a honey-vanilla marshmallow. I was delighted by the name. Not only is it alliterative, but green chartreuse was first developed by Carthusian Monks in the 1740s, the height of the Rococo era!
Having never had chartreuse I didn’t know much about it, other than that it is green and made by monks. Wikipedia tells me it’s liqueur flavored with extracts from 132 plants, and its natural green color comes from chlorophyll. Turns out those 132 plant extracts make it taste a wee bit medicinal. Maybe not the best addition to hot chocolate, but interesting, nonetheless.
First, some descriptions:
cowboy pie is dark chocolate, butterscotch chips, dried coconut, and toasted pecans in a graham cracker crust.
pig pickin’ pie-peanut-butter pie which is studded with chunks of roasted peanuts, ripe banana and dark chocolate ganache.
If you have ever had a 7-layer bar (also known as a hello dolly bar, or at julianna’s house CRACK). Cowboy pies is basically just that in a 3 inch pie crust. Vanessa was the primary taste tester on this one. She thought it was tasty,but a little too sweet. If you have ever made a 7 layer bar you know that it is held together with butter and sweetened condenses milk. In a three inch cup pie form that turns into a WHOLE LOTTA SUGAR.
This variety of Pig Pickin’ Pie seems to be something that only exists at Hill Country Chicken. An internet search revealed something else called pig pickin’ cake that sounds about as vile as possible. Fortunately the pie of the same name at HCC isn’t nearly so gross. Julianna was the primary taster on this one, and as we already know how much she loves peanuts, she was a little biased and it was a big hit! She wouldn’t have complained if it had had a bit more chocolate ganache on top though.
Vanessa went to Hill Country Chicken for lunch and brought me back a CUP PIE! What a perfect dessert for my new microbiotic diet!
Brachylophosaurus is there to help!
My cup pie was very good! I love pie, but what really love is CRUST. the crust to filling ratio was just about perfect. The filling was sweet without being overly so, and had a nice coconut flakey texture.
please excuse the lack of custard reviews for the past few weeks. it got VERY COLD in nyc and the parade of holiday treats in our office has our tastebuds preoccupied.
With a name like Shackenstein we expected two things of this flavor. The first was that it would be green and the second that it would be a real mash up of flavors. Sadly, the custard only delivered on the first expectation.
As you can see, it was VERY green. The components of the custard were green vanilla custard, fudge bites, and chocolate cake bites. The green custard was visually confusing, when things are green we expect them to TASTE GREEN- mint, cucumber, etc.
As for the components, the chocolate was great, but Julianna felt that with a name that was obviously a play on Frankenstein the custard should have been more of a monster.
We were both girlscouts, which means we have both spend many hours toasting marshmallows and making gooey dessert sandwiches around a campfire. Which mean we were excited to try the S’mores flavor. Shake Shack’s translation was chocolate custard with marshmallow fluff swirls and graham cracker pieces. Vanessa got a cone and Julianna got a milkshake.
The Shack gets points for using all the original ingredients (thought you couldn’t really taste them in the shake), but Vanessa wishes there was more graham to offset the sweetness of the marshmallow. The sugar, plus the richness of the chocolate custard proved to be too much–Vanessa couldn’t even finish her cone, which is unheard of. In the end, the girls decided the definitely prefer real s’mores over this over-the-top version.