Tag Archives: baked goods

Tatte Fine Cookies and Cakes, Cambridge

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We have heard several positive reviews about Tatte Fine Cookies and Cakes for some time now and were thrilled that a dear friend wanted to meet up at Tatte to do a proper catch up. Our experience was delicious and the treats we saved for later were equally memorable.

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Tatte sells select product and its delectable tarts through Williams Sonoma including the mixed nut, pecan, pistachio, pear plum and Belgian chocolate tarts (BMH’s Memories of Brussels, Pierre Marcolini, and Mary Chocolatier).

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We loved the dainty cookie assortment tray and would be perfect for a dinner party or hosting a cocktail reception. Our friend purchase a single nutella cookie and seemed quite  happy with the treat. (BMH’s Nutella filled chocolate chip cookies).

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Tatte’s bakery display reminded us of the boulangeries (bakery shops) in Le Marais in Paris.
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Our favorite element of the shop was the whimsical and delightful chandelier. _MG_4788

We decided on the Crunchy Halloumi salad for $13, but reserved the crispy and tangy halloumi on the side because our friend was eliminating dairy. To our pleasure, more halloumi for us! _MG_4789

The mix of toasted carrots, radish, apples, white raisins, parsley and mint topped with sliced toasted almonds  in a red wine vinegar dressing was perfectly sweet, tangy and refreshing. We devoured the salad. Besides the Zuni Caesar from Zuni Cafe, this is one of the best salads we have ever eaten._MG_4790The Shakshuka, traditional North African dish with poached eggs, pepper and tomatoes, served with bread for $10 was perfect. The acidity of the tomato sauce went ell with the smooth goat cheese, brightness of the basil and creamy eggs.  We have the Saveur recipe just waiting to be recreated._MG_4791

After a glass of the refreshing mint lemonade (not pictured) we couldn’t leave Tatte without a few treats for the road. Be sure to request a box and bow to impress a loved one._MG_4795

The rustic apple tart was gorgeous and had sugar granules on the edges of the flakey pie crust. The slices of apple were nicely spiced and we just wish there were more sugar granules on the apples._MG_4794The pecan tart with caramel throughout and buttery shortbread crust was unreal. This is a must have and for $4.00 for an individual tart, you must get it. The mixed nuts and pistachio tart are in the queue to sample next.
_MG_4799Although considered expensive to some, Tatte is worth it as a treat. The experience and pastries are of the highest quality and care.  Next time, we would like to try the Shiitake mushroom and tomato confit sandwich for $8.50 and Poached eggs with grilled marinated tomato and halloumi cheese served over sourdough bread for $9. Tatte Fine Cookies & Cakes on Urbanspoon

Au Bon Pain, Copley Place, Back Bay, Boston

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It has sometime since we had a proper sandwich at Au Bon Pain. We love the egg white and cheddar breakfast sandwiches, the perfect starter for the day. For years a large tomato soup was a staple for lunch, and the brie, fruit and cracker Portions as a great snack.

The Copley Place Au Bon Pain is spacious and has lovely lighting. We really like the outdoor space overlooking the Back Bay area and the last hour before closing hour baked goods sale.

Au Bon Pain has had a new cafe menu with new sandwiches, wraps and salads introduced, and even more appreciated, their calories listed. Initially, we were going to order a Boston favorite, the Grilled Chicken Avocado sandwich on a toasted baguette or the Chicken Cobb Salad, however  we noticed the New Lobster Salad BLT on brioche and had to try.

We were mesmerized by the sandwich making process. The staff are so quick and happy to accommodate special requests like extra avocado, make a sandwich into a wrap or anything one could dream of to customize their meal.

The Lobster Salad BLT looked quite appetizing and was $12.99. The salad is made with 100% claw & knuckle meat, lite mayo, mesclun and sliced tomatoes topped with diced Applewood Smoked Bacon served on toasted Brioche.

The balance of creamy mayo, leafy mesclun, sliced medallions of red tomato and crispy bacon with the lobster salad was perfect. The only two adjustments we hoped for was a squeeze of fresh lemon juice for an additional summery brightness and acidity, and instead of a brioche, we would have loved a warm toasted and buttered baguette for additional texture.

We have made a lobster roll at home (BMH’s Lobster Rolls), cracking the lobster shells, warming the buttered hot dog bun, and those additions would make this sandwich worth the destination.

Disclaimer: We received our meal courtesy of Au Bon Pain, however our opinions and views expressed are our own.

White Chocolate Chip Macadamia Cookies

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My dear friend suggested I make matcha white chocolate cookies after I picked up a bag of white chocolate chips. With half a bag of white chocolate remaining, I realized I could make white chocolate macademia nut cookies. The buttery flavor of the macademia nut with the sweetness of the white chocolate were a match made. These are really good cookies and added an extra layer of white chocolate on top of the cookie dough before baking to ensure there was enough white chocolate on top.

Adapted from Whipped the Blog

Makes about 3 dozen cookies.

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 1/2 cups all purpose flour
  • 1 teaspoons baking soda
  • 1 and 1/4 cup white chocolate chips
  • 1 cup macadamia nuts

In large bowl, beat butter, granulated sugar, brown sugar, vanilla, and salt with electric mixer until creamy. Add eggs, beat well.

Stir together flour, and the baking soda; gradually add to butter mixture,beating until well blended. Stir in 1 cup of the white chocolate chips (reserve 1/4 cup)  and all the macadamia nuts.

Place cookie dough in greased, parchment paper Pyrex or ceramic backing tray, and press dough to the bottom of the pan. With the remaining 1/4 cup of white chocolate chips, press chips in an even layer into cookie dough. Score the dough with a knife and cut into 1 and 1/2 inch squares. Cover pan with plastic wrap and refrigerate dough for 2 hours or overnight.

When ready to bake, heat oven to 350 F. With a knife, cut squares and place onto baking sheet, leaving 2-3 inches in between cookies.

Bake 10-13 minutes or until set. Edges are golden brown and center is set. Cool cookies slightly, remove from cookie sheet to wire rack to cool completely.

Standard Baking Co., Portland

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We stopped by The Standard Baking Co. for some pastries for later. Immediately upon entrance, the smell of fresh bread and cookies wafted throughout the air.

Boules, french bread baguettes and rolls

Cookies, tarts and scones

Standard Baking Co. had both lemon and pear frangipane tarts and I chose the latter. It was one of the best tarts I have had in a while. The flavor of the soft pear and luxurious almond scented frangipane was a lovely combination. The sweet buttery crust was so addictive.

The chocolate cake was dense, fudgey and dusted with a thick layer of the highest quality cocoa. This was a must get and so satisfying.

The vanilla madeleine was lovely. There were flecks of vanilla bean and intense vanilla flavor throughout the French sponge cookie cake.

I will have to make Standard Baking a ritual every time in Portland because each item I tried was high quality, well crafted and memorable.

Standard Baking Co on Urbanspoon

Stonewall Kitchen, Portland

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In 1991, Stonewall Kitchen was created by founders Jonathan King and Jim Stott and started grassroots selling their luscious homemade jams at farmers market. We first learned about Stonewall Kitchen from their partnership with Ina Garten and her Barefoot Contessa Pantry. The dessert mixes are fantastic, especially the Outrageous Brownie Mix and Lemon Pound Cake and Glaze.

We went to the Portland Company Store to browse the array of Stonewall Kitchen utensils and sample their products. Although we  have yet to try their home kitchen tools, new aiolis flavors, grille sauces, chutneys and gluten-free mixes,  that can be easily remedied over time.

On our list is to visit Stonewall Kitchen’s York headquarters and enjoy a class at the Stonewall Kitchen Cooking School. The Cooking School features a variety of classes, some classes approximately an hour and a half long for $50.

The Lebanese Lunch class (featuring Baklawah) and Italian specialities class (featuring fennel and orange salad and lemon curd with fresh raspberries and pound cake) look fantastic.

After trying to make our own whoopie pies (BMH’s chocolate chip and chocolate whoopie pie), we tried Stonewall Kitchen whoopie pie mixes and we prefer Stonewalls to ours!

Our mother enjoys jams of every variety and she can count on Stonewall Kitchen jams from her daughters.  She especially loves the Wild Maine Blueberry and Red Raspberry jam. We also gave her the roasted garlic mustard to try on our father’s baguette sandwiches.

On our field trip to Portland, we could not help but pick up a few sweet provisions including dipping pretzels and the s’mores cookie (BMH’s s’mores cookie bar and homemade graham crackers).  The s’mores cookie had fluffy, lightly sweetened marshmallow, a nice coating of chocolate and a tasty graham cookie base. We wish we had purchased more. The pretzels were perfect for sampling and snacking on jams.

Since we are huge addicts of flan (BMH’s flan), we had to pick up a dulce de leche for ice cream. Stonewall Kitchen’s dulce de leche has a thin consistency and has a much sweeter flavor then homemade dulce de leche. It would be equally great with a dense chocolate cake (BMH’s flourless chocolate cake) or brownies (BMH’s salted caramel brownies).