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Food opinion, product & restaurant reviews, food news, and food photography.

Rugelach from Zabar’s. I’m equally addicted to the chocolate and cinnamon flavors right now. 

Rugelach from Zabar’s. I’m equally addicted to the chocolate and cinnamon flavors right now. 

Today I sampled a sublime brownie “bite” from Le Pain Quotidien. Although Le Pain Quotidien sells a larger version of the brownie (see above) the bite-sized version (about the size of a mini muffin) packs a delicious punch for a fraction of the calories. This brownie qualifies as the “perfect” brownie for a variety of compelling reasons: For one, its chewy, fudge-filled innards beautifully contrast its flakier crust; for another, it is not overly sweet, enabling one to truly savor the cocoa flavor.  

Today I sampled a sublime brownie “bite” from Le Pain Quotidien. Although Le Pain Quotidien sells a larger version of the brownie (see above) the bite-sized version (about the size of a mini muffin) packs a delicious punch for a fraction of the calories. This brownie qualifies as the “perfect” brownie for a variety of compelling reasons: For one, its chewy, fudge-filled innards beautifully contrast its flakier crust; for another, it is not overly sweet, enabling one to truly savor the cocoa flavor.  

Rainbow M&M Cookie Dough.

                       

                       

                       

Source: http://www.howsweeteats.com/2011/07/giant-rainbow-cookies/

Obsessions: Birthday Cake Pops

                      

                                 Above: The pops in question.

Before I begin, I should qualify this blog post by saying that it is a borderline “obsession” as opposed to an absolute one; I’m still formulating my concrete opinions about Starbucks’ Birthday Cake Pops, an item from their new “Petites” line.

According to an interview with Starbucks’ product developer on the company’s website, 

A Cake Pop solves the ever lasting question of how to make cake portable – it’s whimsical, fun and delicious cake on a stick. What’s not to like? This has been an emerging trend popping up in specialty bake shops, on blogs like Bakerella and even touted by Martha Stewart. Because cake pops require a very gentle, handmade process to roll, dip and decorate, they prove very difficult to make on a large scale. I have to credit Lisa B., our food R&D manger, for championing this idea. Between our bakery partner, Lisa, and myself, we were able to create a high-quality experience. Everyone can now eat cake on the go!    

Don’t get me wrong-the cake pops are delicious. The candy coating is sweet and the cake insides are gooey and moist enough that it doesn’t crumble the way real cake does (it’s almost more like cake batter as opposed to fully-cooked cake). What bothers me about the cake pops is that they represent just one bite for the customer; everyone raves about how “they’re under 200 calories!” but what good is that if you’re only getting one big, 200-calorie bite? I’d personally rather go with the Old Fashioned Donuts. Yes, each of these glazed delicacies contain a whopping 420 calories, but at least they provide a more enjoyable eating experience and cut hunger for more than half a second.

Thoughts?

(Source: starbucks.com)

Today I decided I deserved a Starbucks Mini Peanut Butter Cupcake, a bakery item from their new “Petites” line. 
Pros: THE TOP IS UNBELIEVABLY DELICIOUS — and by “top,” I mean the peanut butter cup adornment and the smooth, super peanut-buttery icing. 
Cons: I like cupcake batter well enough, but it was such a letdown after I’d eaten the top (I guess I ate it with a top-to-bottom approach; maybe this isn’t the best cupcake-eating methodology). It tasted dry compared to the icing, and wasn’t nearly as flavorful. 
In a perfect world, these ingredients would be mushed up into some sort of peanut-butter-icing-cupcake pudding. 

Today I decided I deserved a Starbucks Mini Peanut Butter Cupcake, a bakery item from their new “Petites” line. 

Pros: THE TOP IS UNBELIEVABLY DELICIOUS — and by “top,” I mean the peanut butter cup adornment and the smooth, super peanut-buttery icing. 

Cons: I like cupcake batter well enough, but it was such a letdown after I’d eaten the top (I guess I ate it with a top-to-bottom approach; maybe this isn’t the best cupcake-eating methodology). It tasted dry compared to the icing, and wasn’t nearly as flavorful. 

In a perfect world, these ingredients would be mushed up into some sort of peanut-butter-icing-cupcake pudding. 

I guess I’ve been obsessed with cupcakes lately…
White Chocolate Raspberry Cupcakes.

I guess I’ve been obsessed with cupcakes lately…

White Chocolate Raspberry Cupcakes.

Mini maple glazed donuts. 

Mini maple glazed donuts. 

Gluten-free peanut butter cup cupcakes. 

Gluten-free peanut butter cup cupcakes. 

I want this cupcake so badly!
Margarita cupcake with cream cheese frosting. Lime wedge and green sprinkles add a decorative (and delicious) touch. 

I want this cupcake so badly!

Margarita cupcake with cream cheese frosting. Lime wedge and green sprinkles add a decorative (and delicious) touch. 

Suga Suga

According to Slashfood.com, Americans now consume approximately 22.2 teaspoons of sugar daily. Disturbing—or inspiring? You decide. 

         

Mousse de Chocolat.

Source: http://www.slashfood.com/2011/05/02/how-much-sugar-do-americans-consume-daily-hint-way-too-much/

Carrot bars (gluten free, sugar free).
Source: www.foodgawker.com

Carrot bars (gluten free, sugar free).

Source: www.foodgawker.com

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