Boston Bakes for Breast Cancer

Treating Herself To Happiness: An Interview with Adie Sprague of Treat Cupcake Bar

Joy Saunders — Mon, 20 May 2013 13:04:05 +0000

Upon entering Treat Cupcake Bar, the tantalizing aroma of fresh from the oven cupcakes wraps you in warmth and nostalgia, immediately transporting you back to the comfort of your childhood kitchen. The vibrant colors, fun fonts, eye-catching display case, and full view of the open workspace alive with activity and bustling bakers all contribute to the visually enticing environment and cheerful ambience. Featuring classic flavors and delightful decorations evocative of birthday parties gone by, the menu selections showcased would tempt the taste buds of the most discerning sweet tooth and enthuse any kid or kid-at-heart. You can’t help but be enchanted by its charm, uplifted by its whimsy, and drawn to its fancifully adorned sweets sure to make every patron smile.

I had the pleasure of sitting down with the exceptionally talented head pastry chef at Treat and one of its visionaries, Adie Sprague, to discuss the bakery’s mission and her journey to personal and professional success, one cupcake at a time. Renowned for her exceptional designs and boundless ingenuity, Adie revels in the opportunity to share her bliss through food. Recognizing the profound connection between cake and life’s most meaningful events, she remembers how growing up, the cake was always the component of a celebration that signified the day was special. Now granted the opportunity to contribute to others’ unforgettable moments with commemorative centerpieces, Adie finds it incredibly rewarding to play such a significant role in her customers’ lives. The sincere appreciation expressed for her lovingly prepared and meticulously designed cupcakes, which she thoughtfully tailored to their event, serves as priceless validation that her work truly has a purpose. The positive feedback received aids in building lasting relationships and begets the prospect of later projects, with an engagement party ultimately leading to a wedding, anniversary, baby shower, 1^st birthday, and so forth. She recalls the return of Treat’s first repeat customer as a pivotal achievement that solidified possibilities for long-term growth. But to Adie, even the smallest celebration, whether for a good grade earned in school, or overcoming a fear and trying something new for the first time, deserves a cupcake to rejoice in the accomplishment.

She brims with pride each time a child’s face lights up as they approach the bakery’s main attraction, Treat’s extensive toppings bar, where individuality and customization reign supreme, and patrons personally construct their order. This innovative “make-a-treat” concept is the unique element that sets the bakery apart from its competitors at the height of the cupcake craze, yet to Adie, it represents so much more. With flavors chosen, bare cupcakes are dispensed alongside a generous mound of frosting and selection of sprinkles, candies, or cookies; guests of all ages are then encouraged to embrace their creativity and take a hands-on approach in making the dessert their very own. Thanks to this popular feature, a visit to Treat is transformed, no longer simply a stop at the neighborhood bakery, but a family-fun activity that exercises the imagination and amuses the mouth as well as the mind.

Treat’s Pink Ribbon Cupcake- their contribution to Boston Bakes For Breast Cancer Week 2013

You needn’t look far for inspiration, however, as Treat’s own handmade embellishments are miniature edible masterpieces, each demonstrating an expert use of color and dimension with a focus on intricate detail. It’s no surprise that Adie has a background in fine art, having explored her natural born talent in college while expanding her foundation in all mediums, most specifically sculpture. It was her first college level class that shifted her perspective on the world, pushed her to reexamine her surroundings in a 3-d way, and unearthed a deeper understanding of how to recreate this vision. The training would prove invaluable down the road, but the transition from paintbrush to pastry bag was a gradual one. As a young girl, dreams of owning her own cupcake shop swirled like buttercream in her head, however, there were quite a few detours with her educational and professional plans for the future prior to crossing paths with Treat. With practicality at the forefront, studying architecture in graduate school was the next logical step, until an unsatisfactory job interview changed everything. Finally willing to admit that her heart just wasn’t in it, she granted herself permission to take a risk, and pursue her passion. That very afternoon, she marched with conviction to a nearby bakery, resume in hand, ready to start the next chapter in her life with a clear goal of finding joy in each and every day.

Coming full circle- Adie decorating cupcakes as she celebrated her birthday

Now open to the possibility of making her dream a reality, she stumbled across an online ad that offered such a chance- the position of head baker and a partnership with owner Dave LaLiberte in building a cupcake business from the ground up. With fervor and dedication, they threw themselves into the planning process, implementing influential decisions, shaping the store layout and function, experimenting and tweaking recipes (many in her Brookline apartment’s tiny oven), defining the bakery’s objective and bringing it to life. As a leader and authority figure, Adie did not take the responsibility of her position lightly, rather her central aim was to generate a “small functioning unit of happiness,” reflected in the contentment of the customers as well as employees. Providing an environment where the staff could do what they love and like her, chase their ambitions, was of the utmost importance; together, they could each embrace the optimum outlet for creative expression the Treat kitchen granted. In a mere three years and with the help of her team, Adie has fostered that idyllic unit into a culinary success story, welcoming new challenges as she and the business continue to grow. Whether it’s opening a second location, expanding their allergen-friendly selections to provide that one-of-a-kind Treat experience for the gluten-free and vegan, or introducing full-sized cakes to meet the requests of their many fans, Treat Cupcake Bar is thriving as it matures, and Adie couldn’t be happier!

written by Joy Saunders, baking blogger of Hot Oven, Warm Heart: http://hotovenwarmheart.wordpress.com/

Inside Out Tacos -Recipe of the Month from Dana-Farber Cancer Institute

carol — Fri, 17 May 2013 16:31:13 +0000

Recipe Courtesy of Dana-Farber Cancer Institute

Ingredients:

3/4 cup fat-free plain Greek yogurt
2 teaspoons pureed Chipotle peppers in Adobo sauce
1 cup uncooked quinoa
2 medium sweet potatoes (about 1 pound)
1 yellow bell pepper, cored, and diced
2 tablespoons minced green onion
1 avocado, diced
1 tablespoon extra virgin olive oil
1 freshly squeezed lime
1/4 cup minced fresh cilantro
1 cup diced cherry tomatoes
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 serving whole grain tortilla chips (about 10-13 chips)

Directions:

Make the Chipotle sauce: combine the fat-free plain Greek yogurt with pureed Chipotle peppers and stir well. Refrigerate until ready for use.

Rinse quinoa thoroughly. Combine quinoa with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until the grain is tender and no water remains. Let it cool slightly.

Meanwhile, peel the sweet potatoes and dice into 1/2 inch or smaller pieces. Cover with water in a medium saucepan, and bring to boil. Cook until tender, approximately 15 minutes. Drain well and cool slightly.

Toss together the potatoes, quinoa, bell pepper, green onions, tomatoes, cilantro and avocado. Pour lime juice and olive oil over the top of the mixture. Mix well, taste and adjust salt and pepper seasonings.

Serve with handful of tortilla chips and dollop of Chipotle sauce.

Yield:

6 servings

Source:

Adapted from the blog Some the Wiser by Dana-Farber volunteer, Jess Krefting. Jess earned a Masters degree in Nutrition from Boston University and is currently studying to be a registered dietitian. She has a passion for combining delicious meals with a healthy lifestyle and helping people understand their relationship with food.

· Nutrition Tip

Sweet potatoes are a great source of beta-carotene, fiber, vitamin B6, vitamin A, manganese and potassium. They are packed with immune supportive vitamins and antioxidants that may also reduce the risk of certain cancers and age related vision problems.

Sweet potatoes can be prepared in a multitude of ways. They can be baked, roasted, or boiled. They can make a mash, fries, soup, salad, chips and more. When picking sweet potatoes from the store, make sure they are firm and have a consistent color on the skin. They shouldn’t have any cracks or bruises or be tinted green. Store potatoes in a cool, dry place.

This recipe contains almost the full rainbow of vegetables, each providing different antioxidants and phytochemicals. The acidity of the lime, the spiciness of the chipotle, and the cooling avocado blend together perfectly for a delicious and nutritious meal.

Looking for the best foods to fight cancer? Head to the produce aisle

carol — Thu, 16 May 2013 12:32:57 +0000

Experts at Dana-Farber highlight five cancer-fighting foods with easy-to-make recipes

Spring is just around the corner and if you haven’t been good about New Year’s resolutions to be healthier, thoughts of warm weather may help reignite that spark to eat better. Confusing and conflicting health claims can make it a challenge to select healthy food, but the good news is that there are many nutritious options. “There are so many ‘good-for-you’ foods to choose from that the list could be a mile long,” says Stacy Kennedy, MPH, RD, CSO, LDN, a nutritionist at Dana-Farber Cancer Institute. “But if I had to pick just five, I would start in the produce aisle of the grocery store.”

During National Nutrition Month®, the nutrition team at Dana-Farber reminds everyone that maintaining a healthy diet that is rich in plant-based foods is one of the best ways to help prevent cancer. “It really is an excellent choice for everyone,” Kennedy says. Look for bright colored, in-season, preferably local, fruits and vegetables. “The key is color,” says Kennedy. “That is where the phytonutrients, or cancer-fighting properties, can be found. They help protect the produce and can also be beneficial for humans by strengthening the immune system.” A simple way to remember it is if it comes from the ground and can stain a shirt, you want to be eating it.

Here is a list of five of Kennedy’s favorite foods, as well as easy-to-make recipes for each. All can be found on the Dana-Farber Nutrition Services web page, as well as Dana-Farber’s free Apple iPhone® nutrition app Ask the Nutritionist: Recipes For Fighting Cancer.

1. Kale
Kale may be the new “it” food but long before it was popular, it was one of Kennedy’s favorites. “Kale is one of my go-to choices because it’s rich in a phytonutrient called indoles, which stimulates liver detoxification and helps fight cancer,” says Kennedy. Indoles are found in the rich, dark green color of kale. Other members of the cruciferous family include broccoli, cabbage and brussel sprouts. The American Cancer Society suggests consuming one serving of cruciferous vegetables a day, and studies show people who have diets rich in these vegetables have been found to have lower incidences of lung cancer, prostate cancer and stomach cancer. Kale that is cooked by steaming also may have cholesterol-lowering benefits. Try it in a hearty seafood stew with tomatoes, saffron and kale.

2. Tomatoes
“Tomatoes are a great food because they are rich in a phytonutrient called lycopene, which has been associated with a reduced risk of prostate cancer,” explains Kennedy. Tomatoes are available year-round in the supermarket, but when they are in season, try to buy them at local farm stands. That’s when they are at their nutritional peak. A tip for getting the most nutritional value from tomatoes is to buy local, make them into a sauce, and freeze it to use year-round. The lycopene is best absorbed when the tomato is cooked. Including a healthy fat, like olive oil or avocado, helps pack a more nutritional punch. Try them fresh in this dish of angel hair pasta with tomatoes and avocado.

3. Sweet Potatoes
Sweet potatoes and yams are other foods that should be enjoyed year-round. They are rich in a phytonutrient called carotenoids. “As little as two servings a day of carotenoids have been shown to help reduce the risk of breast cancer, lung cancer and ovarian cancer,” says Kennedy. What other foods are rich in carotenoids? Think orange like carrots, acorn or butternut squash, and pumpkin.

Phytonutrients like carotenoids are available in pill form, but Kennedy warns that they do not have the same protective properties as those found in whole foods and may even cause harm in certain individuals. To get the healthiest boost, Kennedy says it is best to eat the food in its whole form. One of her favorites is this roasted vegetable salad.

4. Apples
Studies suggest that eating at least one apple a day can help prevent throat, mouth, colon, lung and possibly breast cancer. Besides being crisp, sweet and juicy, apples contain quercetin, a nutrient that protects the cell’s DNA from damage that could lead to the development of cancer. “It’s best to choose organic, when possible, and eat them raw and with the skin on,” says Kennedy. “That’s where many of the nutrients are found.” This pomegranate and goat cheese salad features raw apples and pomegranates which can lower the risk of prostate cancer. If you’re a foodie, you may recognize this recipe shared by Chef Frank McClelland of L’Espalier in Boston.

5. Quinoa
Although it may not be found in the produce aisle, quinoa (keen-wah) is a great source of protein. It’s naturally gluten-free and often called an ancient grain because it’s been grown for thousands of years. Quinoa is actually a seed that can be ground into flour. It is considered a complete protein because it contains all nine essential amino acids. Quinoa is also rich in fiber and minerals like iron, magnesium and calcium, plus phytonutrients like quercetin.

Quinoa is a nice alternative to protein-rich foods like meat and fish. Other alternatives include lentils, beans, nuts, seeds, whole grains, and dark green, leafy vegetables. Looking to expand your palate? Spice things up with this Moroccan quinoa salad.

Editor’s Note: Dana-Farber’s free nutrition app is available for all Apple iPhone® users with IOS 5 or higher. It can be downloaded by going to the Apple iTunes® store. High resolution images and a video showing how to use the app are available at www.dana-farber.org/nutritionapp. Ask The Nutritionist: Recipes for Fighting Cancer was designed and developed in partnership with iFactory, a Boston-based interactive agency. More information about nutrition and cancer can be found on Dana-Farber’s Nutrition Services web page and Dana-Farber’s blog Insight.

Courtesy of Dana-Farber Cancer Institute

My Story -Testing for the Breast Cancer Gene

carol — Tue, 14 May 2013 13:38:56 +0000

Angelina Jolie decision to share her story about being tested for the breast cancer gene and undergoing a double mastectomy is major and will help so many men and women. It is incredible that as such a public figure, she was able to keep her story private until she wanted to share it with the world.

Shared it now is!

Since writing her story on the Op-Ed page of the New York Times, every newspaper, news cast and social media is abuzz with her story. Her honesty and truthfulness will help many make a very tough decision.

Here is my story about how long it took me to be tested and what the magic words were for me.

I am not sure of the years anymore since they all blend together. When we first started fundraising for breast cancer in 1990, Dr. Judy Garber suggested to my sister and myself that we both get tested for the breast cancer gene since breast cancer ran in our family. Dana-Farber Cancer Institute had a study and it would not cost anything to do at that time.

My sister got tested and her test results were negative. This did not mean that I was negative. Even though my sister tested negative, I still could test positive for the breast cancer gene.

At that time, I could not get tested. I did not know what I would do with the results if I did test positive. I was being seen at the High Risk and Prevention Clinic at Dana-Farber once a year, by my gynecologist once a year and my primary care physician once a year. I felt being examined three times a year by three doctors was one way I could insure if I did develop breast cancer, it would be detected early along with having my mammograms and ultrasounds.

I will be honest since I have fiber cystic breasts, I did not or do now self-breast exams. I have so many lumps and bumps I would be living at Dr. Judy Garber’s office at Dana-Farber! Since I am proactive about my breast health, this course of action works best for me.

Several years ago, Dr. Garber said the magic words to me to convince me now was the time to get the genetic testing done. Do it for your daughter!

I started fundraising for breast cancer to help raise money for breast cancer research so I would see my daughter grow up something my mother did not get to do with her daughters when she passed away at 44 years old.

Now, my health insurance covered the testing something it had not done before. I was older and was set with my health insurance and other insurance policies I might need in my life, no fear of being denied a policy for test results. It was the right time for me to be tested for the breast cancer gene. I was doing it for my daughter. Magic words indeed!

My results were I did not carry the gene for breast cancer.

Sharing my story before did not matter. But now standing with Angelina Jolie and saying I was tested to seems to have so much more meaning.

Boston Bites Back!

carol — Sat, 11 May 2013 13:30:55 +0000

With two more days of Boston Bakes for Breast Cancer left for you to enjoy, another important fundraiser comes to the forefront! Boston Bites Back initiated by Ming Tsai and Ken Oringer as a way to help raise money for The One Fund and support the victims of the Marathon Bombing.

Our community united so quickly after the horrible events of April 15^th – especially the restaurant community. Immediately they sprang into action. Little did we know that Ming Tsai and Ken Oringer had something even bigger in mind!

Boston Bakes takes me a year to organize where desserts rule! This is truly not the case with Boston Bites Back! With two weeks lead time two of Boston’s finest chefs organize an event where 100 chefs will come on the evening of May 15^th to Fenway Park to unite with the community they are in and raise what they hope to be one million dollars in one evening for the One Fund!

Five thousand people to attend and one million dollars to raise in one event on one evening, May 15!

This impossible fete for many, including myself will become a reality with your help!

The restaurant community is asked so many times to get involved with events every day. This same community’s generosity has made my event Boston Bakes grow from its first year with 42 participants to now over 300 in over 100 Massachusetts communities. I am extremely grateful to their support. Blue Ginger has supported me for 14 years.

Now is my turn to support Ming Tsai and Ken Oringer. It is my pleasure to pledge my support and admiration for the massive undertaking they have chosen to do in two weeks! Now it is our turn to support them! Get a ticket and join them at Fenway Park on May 15th!

How many of us have asked something from a restaurant in our community to help with a school’s auction? A charity event? An auction prize for something we were doing? Most of us have!

The “restaurant” community comes to our “rescue” so many times and now there is a way to repay the kindness that they have done for us! We need to support their event Boston Bites Back. Buy a ticket! Go to Fenway Park on May 15^th! Enjoy the food and drink of the finest chefs and pastry chefs the area has! Get behind them as they have gotten behind us!

Aren’t you curious how this event is going to work? I am! I can’t wait to see it firsthand! I can’t wait to see the impossible become a reality! Many people are working overtime to make this event the event of the season! I will be there and hope you will be as well.

Buy a ticket for this event knowing that 100% of the ticket price will go to the One Fund! Support Boston Bites Back for Boston is Strong but only with our help and support!

Dress is casual!

So enjoy the last two days of Boston Bakes for Breast Cancer where desserts rule and help raise much needed for breast cancer research and care. Then show your support for Boston Bites Back! See you at Fenway!

Jill’s Story

carol — Fri, 10 May 2013 11:35:10 +0000

After a breast cancer diagnosis from her local oncologist, Jill arrived at Dana-Farber Cancer Institute for a second opinion. During a time of uncertainty, Jill was comforted by the professional and compassionate staff at Dana-Farber. When Jill worries she’ll have to circle the garage for a parking spot, she is greeted by valet staff. When she is hungry during appointment-filled days, she goes to a snack station conveniently located on her clinical floor. And when Jill has questions, her physicians, surgeons and entire care team are there to support her through treatment. Dana-Farber is a special place that defines level of care by individual patient needs. Jill is confident that if it wasn’t for Dana-Farber, she wouldn’t feel as great as she does today.

Jill is a passionate baker and knows that desserts can make a difference in the fight against breast cancer. Creating delicious desserts lifts her spirits and carries her through long days of treatment. In honor of Jill and Boston Bakes for Breast Cancer, please visit a participating restaurant, supermarket, bakery or cafe and help raise money for breast cancer research and care one sweet at a time!

Enjoy Jill’s Best Biscotti recipe and celebrate Boston Bakes from your kitchen!

Jill’s Best Biscotti

3 tablespoons unsalted butter at room temperature

1 cup of sugar

1 teaspoon vanilla

2 large eggs

2 cups of flour

1/4 teaspoon baking soda

1 cup chopped almonds or dried apricots diced

1/4 teaspoon orange zest

In a stand mixer, beat the butter and sugar until fluffy. Add the eggs one at a time until incorporated, being sure to scrape down the sides as you go to ensure the ingredients are well mixed. Add the vanilla and the zest of the orange. Scrape the bowl down again. Add the flour and baking soda. Mix until just combined. Stir in the nuts.

Turn out dough on lightly floured surface. Cut the dough in half and roll each half into a log. Place on greased baking sheet and slightly flatten with your hands. Bake at 350 for 25 minutes until just golden. Remove from oven, let cool about 25 minutes. Cut into 1″ slices. Place back on baking sheet and bake another 8-10 minutes. Let cool and serve.

Donate!

carol — Thu, 09 May 2013 12:38:42 +0000

Who can have their fill of desserts when it goes to such a good cause as breast cancer? Not us!

Each year we are lucky to have more participants join our event and help us raise money for breast cancer!

We are even luckier that the patrons of our establishments show their support by ordering the Boston Bakes Desserts! We are lucky that many view our event like restaurant week and go to as many restaurants with their friends as possible! They go out to eat, bring desserts home, and give gifts when they shop on line! Some might even freeze a dessert to save it and enjoy at a later time!

Sometimes, they will even make a donation to our organization showing their support in more than just one way!

If you can’t make it to our event because you don’t live nearby, or you do live nearby and want to do more we have one easy word! Donate and help us do more for breast cancer research!

You can donate in several ways!

You can make your check payable to Bakes for Breast Cancer, Inc. and mail it to PO Box 924748, Needham, MA 02492

Or visit our Donate page and do it on line!

Once we receive your donation, we will send you a letter for your tax records.

Support our nonprofit 501 c 3! Thank you! It means so much!

Shop till You Drop and Raise Money for Breast Cancer!

carol — Tue, 07 May 2013 12:05:10 +0000

Here at Bakes for Breast Cancer, one week out of the year, we raise money for breast cancer one sweet at a time with our event Boston Bakes for Breast Cancer which takes place each year during the week of Mother’s Day! This year Boston Bakes for Breast Cancer takes place May 6-12, 2013!

We realized that many of our followers on Facebook and Twitter do not live in Massachusetts to enjoy the many sweets at restaurants, supermarkets, bakeries, ice cream and chocolate shops, and Food Trucks to name a few of the many places desserts are offered in our effort to raise money for breast cancer!

With the on-line bakeries you don’t have to live in Massachusetts to help us raise money for breast cancer research at Dana-Farber Cancer Institute and Bakes for Breast Cancer, Inc. a nonprofit breast cancer organization. You can shop online and have desserts shipped not only to yourself but to others as well! Desserts ordered online make great gifts to those special people in your life! By ordering these wonderful desserts, know that 100% of the sales from the desserts go to the fight against breast cancer.

So order from Batter Up Bakery, Cookie Creatives by Jennifer, Harvard Sweet Boutique, Linda’s Cookies, Phillips Candy House, Sweet Cupcakes, Sweet Lydia’s, and Tatte Bakery and Café!

Help us make a difference and share the sweets with everyone! Order today and make a difference!

Thank you! It is with your help we can make a difference! We are counting on you!

Boston Bakes is finally here!

carol — Mon, 06 May 2013 19:56:03 +0000

I thought I would have the time to write a blog and tell you more about our event. Share so much with you. It is now after 3 in the afternoon on the first day and all seems to be going well in the world of Boston Bake which kicked off today and will run until May 12!

What I am going to do is to tempt you with all the desserts, the variety of desserts you can get for Boston Bakes at a participating location or by shopping online!

Join us as we make dessert history and raise money for breast cancer one sweet at a time! Get involved and enjoy something sweet for a good cause!

Check out our participants, where to shop on line and the gallery of photos of you guessed it desserts!

Our Desserts for you to enjoy for Boston Bakes 2013!

Oh My Whoopie Pie Miniature Lemon Whoopie Cakes with Strawberry Marshmallow

Cake for the season: Chocolate Cakewith Salted Caramel Sauce.

Marker’s Mark Kentucky Bourbon Pecan Pie Baklava

Raspberry Cream Puff – Crisp choux pastry filled with a light cream filling covering a fresh raspberry surprise

Strawberry Rhubarb Crumble Cake

100% of Chocolate Cupcake with Strawberry Frosting which is Gluten-Free and Vegan, and 50% of all other desserts including Carrot Cake Cupcakes with Coconut Frosting, Gluten and Dairy Free, Chocolate Chop Cookies-Gluten Free, Cheeseless “Cheesecakes” and more!

4″ Almond Rose Teacake

Strawberry Short Cake,Turtle Cheesecake, Chocolate Cake, Crème Brulee,Apple Cranberry Pie, Fried Ice Cream and Chocolate Mousse

Apple Crisp with vanilla bean ice cream

Artisanal Raspberry Cream Cheese Swirl Brownies

Banana Spring Rolls

Belgian Chocolate Tarte

Big Chocolate Cupcake

Black Currant mousse layered with apple gelee and vanilla chiffon cake, topped with a granny smith apple sauce

Blackberry-Lemon Chiffon Glacé Tart

Boston Bakes Lollicake

Boston Cream Pie

Bourbon Pecan Pie

Breast Cancer Cupcake

Brown Butter Hazelnut Galette with Strawberry Rhubarb Confiture & Lemon Sabayon

Brown Sugar Chocolate Chip Cookie

Brown Sugar Pie with Butter Pecan Ice Cream

Brownie S’Mores

Cake Balls

Caramel Flan

Chocolate Berry Tart

Chocolate bread pudding with drunken cherries

Chocolate Chip Cookies

Chocolate Cupcakes decorated with beautiful pink roses

Chocolate Dipped Cannoli

Chocolate Mousse

Churros a la Tacha-fried dough with Mexican cinnamon sugar, nutmeg and pumpkin sauce

Cookie Gift Box

Creme Brulee

Cupcakes & Halfmoons

delicious cupcake using healthy ingredients (still working on)

Dessert changes daily

Pastel de Tres LechesPastel de Choco FlanViva Mexican Fried Ice Cream

Nieve de Vanilla or Chocolate
Viva Caramel Custard

Flan

Churros con Nieve

Churros

Viva Sopapilla – Fried dough made with honey, powdered sugar

and cinnamon for 1-4 people

Mexican Ice Cream- Vanilla or chocolate ice cream, rolled in

cinnamon & coconut

Strawberry Rhubarb CrispSeasonal Crisp, Chocolate Lava Cake

Profiteroles with strawberry ice cream and chocolate sauce

Double Berry Cream Cheese Pie with Wellfleet Lavender & Strawberry Coulis

Dr. Zabdiel Boylston’s Honeycomb Pudding with Burnt Lemon Hard Sauce and Whipped Vanilla Cream

Flour-less Brownie with vanilla ice cream and chocolate sauce, PeanutButter Chocolate Molten Cake, Seasonal Cheesecake and a Lemon SpongeCake with home-made strawberry preserves and lemon puree.

Framboisine—a raspberry and vanilla mousse tore, lemon sorbet, pistachiosavarin and marinated raspberries and raspberry coulis, caramel sugar twig

Frozen hot Chocoalte Frappe

Frozen Meyer Lemon Souffle with Rhubarb Marmalade

Funfetti cupcakes

Ginger Hibiscus Meringues

Home Made Cannoli, filled with our very own pink ricotta cheese filling

Homemade Macaroons

Homemade Tira Misu

JoseMexican Ice Cream: vanilla or chocolate ice cream rolled in cinnamon and coconut
José’s Mexican Fried Ice CreamIce cream, vanilla or chocolateCaramel Custard Flan

Sopapilla, fried dough made with honey, powdered sugar and cinnamon for 1-4 people

Jumbo Chocolate Chip Cookie

Jumbo Cupcake w/ Roses & Breast Cancer Ribbon

Key lime glazed donuts, coconut lime sorbet

Lemon and Raspberry Macaroons

Lemon Cream Stuffed Beignets with a strawberry sugar topping

Macaroons & Chocolate Drizzled Macaroons

MARKET Cheesecake

Marshmallow Pie, silky smooth cream pie of white chocolate and marshmallow over a pretzel crust

Medium Fruit Tart

Meringa -Meringue tart, vanilla crema, raspberry sorbet, mixedberries, candied mint.

Meringue tart, vanilla crema, raspberry sorbet, mixed berries, candied mint.

Met Raspberry Lime Ricky Pie Chantilly Cream and Fresh Raspberries

MINI DESSERTS (MINI CARROT CAKE BITE & MINI BROWNIE BITE)

Mixed Berry Tart -Blackberries, Red Currants, Raspberries, andStrawberries on top of Chantilly Cream

Molten Lava Cake (with mascarpone cream and berries)

Nutella Cheesecake with a peanut butter cookie crust and swirl, served with candied hazelnuts and chocolate sauce.

Olive Oil Cake

Orange Blossom Rice Pudding served with Golden Raisins, Pistachios and Homemade Strawberry Preserves

Orange Creme Brulee with Warmed Pistachio Madelines, Oranges and Crushed Pistachios

Package of 8 Brownies

Package of two Phillips chocolate chip cookies, half dipped in dark chocolate and decorated with chocolate awareness ribbon.

Panna Cotta di Cioccolatto Chocolate panna cotta, fresh whipped cream and toasted hazelnuts

Pink Creme Brulee, Fresh Raspberries baked in an egg custard topped with caramelized sugar and served with vanilla biscotti

Pink French Macaroons, Raspberry Sorbet, Lemon Curd & Raspberries

Pink Lemonade Panna Cotta

Pink Salted Caramels

Pink SnowBall Cupcake

Pink Velvet Cake with strawberry ice cream

Pink Velvet Cupcakes

Popover

Profiteroles

Quinoa Chocolate Cake, very light and nutty, flourless.

Raspberry Crème Brulee

Raspberry Lemon Trifle

Raspberry Mousse enveloped by lady finger cookies on a small layer of vanilla cake, topped with white chocolate curls and fresh raspberries encircled with a pink ribbon and bow. and Traditional Woopie pie with a raspberry cream filling decorated with a raspberry Breast Cancer Awareness Ribbon

Raspberry Overload Cupcake-Chocolate Cupcake with Raspberry Buttercream Filling, fudge frosting

Raspberry Rose French Macarons

Red Velvet Cupcake

Red Velvet Cupcake with Milk Frosting

Rhubarb Confit, Honeycomb, Rhubarb Compote

Ricotta Pound Cake with Strawberry-Rhubarb Marmellata and Vanilla Gelato

Savarin aux Fruit-yeast cake soaked in passion fruit and Bärenjäger with whipped cream & fresh fruit

Sea Salt Caramel Tarts – Individual sized pastry crust lined with layers of caramel, creacy chocolate ganache, and sprinkled with sea salt.

Sicilian Almond Cremolata & Warm Chocolate Panino

Smores Crepe

Special brownie

Strawberries-N-Cream – Chiffon Cake, Grand Marnier Romanoff Sauce

Strawberry Chocolate chip ice cream , sundae and cupcakes

Strawberry Cupcake

Strawberry Glazed dounut

Strawberry Panna Cotta

Strawberry Shortcake

Strawberry Shortcake in a Jar

Strawberry Shortcake Parfait

strawberry Shortcake Sundae

Strawberry White Chocolate Panna Cotta

Strawberry-Tarragon Shortcake

Tarte Chocolat au Caramel – a pâte brisée tartlet filled with semi-sweet chocolate and smooth caramel, served with crème Anglaise and vanilla ice cream.

Taza Chocolate Bavarian Cocoa Nib Earth, White Chocolate Coffee Sauce

The Comfort Cookie-Peanut Butter Cookie Sandwich with Strawberry Jam

Toasted Gingerbread

Trashcan Sundae

Tres Leches Cake with Fenugreek Ice Cream, Chocolate Crumble and Cherries

Trio of Cupcakes! Red Velvet cake with cream cheese frosting, Chocolate Cake with dark chocolate frosting and Vanilla Coconut Cake with key lime frosting

Trio of Pink Sorbets

Triple ChocolateBread Pudding,Brownie Supremo,Orange Ricotta Pound CakeTiramisu ,Cannoli,Chocolate EspressoMousse, Salted Caramel Cheesecake

Trufas Porrera (Dark Chocolate Truffles with EVOO & Sea Salt

Valrohna Chocolate Truffle Cake with Grand Marnier Crème Fresh

Vanilla Bean Creme Brulee with Berries

Vegan, low fat chocolate cake

Warm Apple Crisp with Vanilla Bean Ice Cream & Rum Caramel Sauce

Warm Chocolate Cake

Warm Crostada with Honey Braised Rhubarb & Black pepper Gingerbread Ice Cream

Whoopie Pies

National Burger Month

Jamie — Fri, 03 May 2013 18:00:56 +0000

May is National Burger Month, so I thought I’d share with you where I go for my favorite burgers in the (Greater) Boston area.

Shake Shack recently opened its first shop in Massachusetts, in Chestnut Hill on Route 9. I am a big fan of this NYC chain and made sure I visited the Mass location on grand opening night. It was worth the wait since I haven’t had it in a while. My go-to is the shack stack burger: cheeseburger with crispy fried mushrooms & cheese. The angus beef patty is well-seasoned and cooked to medium. The mushrooms are flavorful. The lettuce & tomato are fresh. The melty cheese and creamy shack sauce really enhance the burger. The bun is standard, soft and toasted. I would suggest adding the crinkle cheese fries and the red velvet custard!

Another local place that I visit often is GrassFed in Jamaica Plain. I like the concept that the beef is from grass-fed cows. The classic burger comes with standard toppings: lettuce, tomato, and pickles, plus house mayo sauce. I always get a side of the addicting truffle parmesan fries. The burger is always juicy and well-seasoned. Next time, I will have to try one of their milkshakes, of which there is an “adult” version (i.e. with alcohol). GF is a great place to grab a bite after a relaxing walk at the nearby Jamaica Pond.

I am also a fan of the ground sirloin burger at Citizen Public House and Oyster Bar in Fenway. Although this restaurant doesn’t specialize in burgers (it’s known for craft cocktails and raw bar), the burger is still one of my favorite. It is pretty simple, served with just cheese – your choice of local cheddar or English stilton. However, you can request additional toppings; I added candied bacon on top. I love that it’s served on fresh ciabatta bread, with a side of crispy golden fries. The lamb burger is also another favorite item to get from Citizen’s.

Russell House Tavern in Harvard Square makes a pretty delicious burger. The most striking thing about it is the use of a grilled English muffin instead of the usual potato roll or bun. I’m not sure if they’ve always used grass-fed beef, but according to the current menu, they do now. The burger is topped with bacon, caramelized onions, and sharp cheddar cheese. The golden fries are flavorful and rich, as if they’ve been fried in duck fat.

Finally, I go to Boston Burger Company in Back Bay when I want an alternative to the classic burger. I have been meaning to try this place for a while and finally got a chance to, thanks to a recent Groupon deal. I ordered the Killer Bee burger and wasn’t prepared to see a massive burger with a stack of beer-battered onion rings drowned in honey barbecue sauce. It was tangy and delicious. The meal came with crunchy house-made potato chips and a side of cole slaw or beans. I paired this with a delicious Nutella milkshake. BBC is a great place if you want interesting options for your burgers. After all, “burger” is their middle name!

Where is your favorite place to get a burger? Happy National Burger Month!