Crumbs Bake Shop, Financial District, Boston

Posted on March 31, 2012 by bakingmehungry

On most of my trips to New York City, I always make an effort to explore my cupcake options and Crumbs has never disappointed with their super moist cake and creative flavors. I think the reason why Crumb’s cupcakes are more moist than most is because of the frosting injections (with a cupcake corer and pastry bag). Previously, I have enjoyed the Crumbs taster pack (BMH’s review) and split many regular sized cupcakes with my dining companions.

Very recently, Crumbs Bake Shop opened in Boston’s Financial District and cupcake enthusiasts seem thrilled. I kept hearing people in line say that “This is dangerous” or “Crumbs maybe my new addiction.”

There were so many options to choose from including Cotton Candy, Carrot and White Chocolate and Blueberry.

The mega-sized cupcakes topped with sprinkles, chocolate chips and peanut butter cup were fun. They would definitely serve as a nice centerpiece for a bridal shower or birthday party.

I settled on getting the Dulce de Leche cupcake ($3.95) and the Toasted Coconut to split. Both were injected with frosting or filling, which keeps the cupcakes very moist.

Both frosting-laden cupcakes were very sweet and decadent. Dulce de leche had chocolate and caramel stripes and a very chocolatey cake. Certainly, a sweet tooth’s delight, maybe a bit too sweet.

I liked the flavor of the toasted coconut and the vanilla cake, however the frosting was too sugary and quite rich. The custard injection was light and creamy and the cake itself was my favorite.

If I visit Crumbs again, I would order my original favorites (Cookies and Cream, Peanut Butter Cup, Squiggle, Candy, Grasshopper and Cookie Dough) versus the ones we tried.

Roasted Chickpeas

Posted on March 30, 2012 by bakingmehungry

I have had crunchy chickpeas Andolini’s and Foo(d) AS220 and I wanted to them out myself. They had a nice pop, but were not as crunchy as the ones that were fried.

Adapted from My Man’s Belly

1 Can Chickpeas (Garbanzo Beans)
Olive Oil Spray or 1/2 Tablespoons Olive Oil or Coconut oil
Garlic Powder
Chili Powder
cornstarch

Preheat oven to 400 degrees F. Drain and rinse chickpeas in colander and let sit for 5 minutes. Pour the chickpeas onto a foil lined, rimmed baking sheet. Blot chickpeas dry with paper towels. Make sure the chickpeas are dried well.

Spray chickpeas with a thin coating of olive oil spray. Use your hands to roll chickpeas in oil to make sure all surfaces are covered. Dust chickpeas with corn starch and seasonings.

Bake for 30-40 minutes until browned and crunchy. Be careful, as the chickpeas can sometimes pop like popcorn.

Dosa Factory, Central Square, Cambridge

Posted on March 30, 2012 by bakingmehungry

I have three favorite Indian treats kheer, masala chai tea and gulab jamuns. I could not help myself and grab some galab jamuns to go from Dosa Factory, located in the back of Shalimar, next to Central Kitchen (BMH review of Central Kitchen).

I have yet to try the proper dishes, samosas or candies, but will have to come back. There were many folks ordering tikka masala and naan.

The munchkin size fried milk dough are light on the inside and soaked in cardamom syrup. The scent of the cardamom is fragrant. One gulab jamun maybe indulgent. Two indicates my addiction.

India Samraat, Back Bay, Boston

Posted on March 30, 2012 by bakingmehungry

India Samraat is located on Massachusetts Avenue, near the original Sweet Cupcakes. We have dined in the restaurant several times now and they have great recession buster specials.

We ordered some chicken tikka and saag paneer. The saag paneer was just ok, we have had better. The spinach cooked with cottage cheese and curry sauce for $10.95 was not as aromatic as other saag paneers.

The chicken tikka is some of the best in Boston. The tender boneless chicken pieces cooked in a lightly sweet, creamy tomato sauce for $12.95 is delicious. Both the sauce and chicken is aromatic and makes you want much more.

Dry Fried Tofu Jalfrezi

Posted on March 30, 2012 by bakingmehungry

Dry fried tofu is a multiple step process, but worth the effort for every bite of the nicely textured tofu.(see instructions from Melissa Ray Davis). We didn’t make the jalfrezi ourselves, as a shortcut we used a pre-made jalfrezi sauce and added onion. When we have time, we will try Jamie Oliver‘s recipe which looks mouth-watering.