Knipschildt Chocolates are unbelievable artisanal chocolates and can be found at Whole Foods. Created by master chocolatier, Fritz Knipschildt, the chocolatier provides quality, signature chocolates, truffles, cocoa and chocolate bark. My two all time favorites are caramel Hawaiian sea salt truffles and raspberry chocolate hazelnuts.
These hazelnut pearls are covered in raspberry scented chocolate and dusted with quality cocoa. The flavor of the hazelnut and fruit is a wonderful combination.
I Love Macarons, yet I have not mastered making them myself. I love macarons so much that I have been coveting this Carolyn Tille bracelet.
Although I have tried macarons at Sucre in New Orleans, Sarah’s Pastries and Candies in Chicago, Cafe de La Creme, Split, and Saduharu Aoki in Paris, I have never been to Laduree or Pierre Hermes. Blasphemy.
In August 2011, Laduree arrived in the Upper East Side and it will be in Soho this April.
A couple from Latin America mentioned how much they love the creativity and combinations of Pierre Hermes. Some of Hermes’ flavors include Milk Chocolate and Passionfruit, Hazelnut praline, Olive Oil with Mandarin Orange and Chocolate & Yuzu. During our conversation, they suggested to preorder at Pierre Hermes via telephone and pickup versus wait in line.
Fifteen minutes wait and a line 25 people deep was what was between a beloved macaron and myself. Fortunately, the manager passed out samples of the macarons on a silver tray to the waiting patrons. Dainty halves of lemon, vanilla, orange blossom and coconut went flew from the tray to my taste buds and my favorite was the pure citrus flavor of the lemon one.
Macaron trees with gold leafed macarons
Then Laduree men were in blazers and the women wore all black, cupcake aprons and their pink bow ties.
Laduree sells stickers, but also candles with aromas such as Orange Carrot,Tomato Basil and Ginger Pumpkin.
Teas, jams and fillings such as salted caramel spread
Chocolate covered Macarons, Souris Cheries and other chocolate bonbons
Pear and chestnut macaron, black forest macaron (chocolate ganache with cherry jam and bursts of cherry-flavored Kirsch), seasonal flavors such as praline and raisin cinnamon. Unfortunately, pistachio was sold out.
Light green, gold embossed Pampille of 8 macarons for $25
Caramel with salted butter, Raspberry, Chocolate, Blackcurrant Violet, Coffee and Praline macarons
My favorites of the box were the dark chocolate and caramel with salted butter.
I have been to Fajitas and ‘Ritas a few times for after work margaritas, as well as for burritos and fajitas. The fresh chips and salsa are complimentary and if I could get away with sitting at the bar, munching on chips and a margarita, I would. Located near the Common and Downtown Crossing, the restaurant is convenient for Emerson and Suffolk students, as well as the after work crowd.
Colorful painted walls
Raspberry on the rocks and frozen mango margaritas $5-$6 (A Liter is $14-$15)
Lively mural paintings 
The restaurant was quite packed and lively. The bartenders are very attentive and the drinks themselves have a lot of variety in flavors and are well priced. The previous times I have eaten at Fajitas and ‘Ritas, I felt the servings were generous and good.
Summer is almost over but when it’s in full swing and nothing seems better than fresh, local berries. Blueberries, strawberries, raspberries and blackberries in particular! This simple dessert is always a hit at barbecues and parties because of the ripe tender blueberries and raspberries in every bite. However, I hate Cool-Whip or any form of instant topping. There are so many creepy chemicals in it. Have you ever seen the experiment where someone left out Cool Whip for 12 days and nothing happened to it? ‘Nuff said. Make your own. It’s easy!
adapted from AllRecipes.com and Mark Bittman’s No-Bake Blueberry Cheesecake Bars
Makes 16 servings
In a bowl, mix together melted butter, cinnamon, ground nuts, and graham cracker crumbs. Sprinkle evenly into a 10″ springform pan (can also use a 9′x13″ pan) and pack down into a solid crust.
Bake at 350 degrees Fahrenheit for 10 mins to make sure the crust sets. You don’t want it to crumble when you cut it.
In a large bowl, beat together cream cheese and sugar until smooth. Stir in salt, lemon zest, lemon juice and ricotta cheese. Fold in whipped topping until blended. Fold in blueberries. Spoon into springform pan and cover with plastic wrap. Refrigerate for at least 1 hour before slicing and serving. Overnight is best.
Homemade Whipped Topping
In a chilled bowl, mix all the ingredients in a Kitchen Aid mixer with the wire whip attachment on medium for 2 minutes. Then for the following 6-8 minutes mix on medium high. Note that this whipped topping will turn out much lighter and more airy than store-bought Cool Whip. You could use soymilk to make a vegan version.
If you eat gluten-free or are looking for a rich, dense chocolate fix, this flourless cake is the best choice. With great reception, I have made them as cupcakes for a friend’s birthday. For an elegant meal, I also have made them in a spring form cake pan with some raspberry puree.
Preheat the oven to 350 degrees F. Butter a 9-inch spring form pan. Put the chocolate and butter in a heatproof bowl over (but not touching) about 1 inch of simmering water until melted. While waiting, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs then whisk in the rest of the chocolate mixture in. Beat the egg whites in another mixing bowl until stiff peaks form and fold into the chocolate mixture.
Pour into the prepared pan (line the bottom with parchment paper) and bake until the cake is set and the top starts to crack. It’s done when a toothpick inserted into the cake comes out with moist crumbs clinging to it, about 20 to 25 minutes. Let stand 10 minutes, then unmold. Serve at room temperature. For a garnish and acidity to counteract the richness of the chocolate, add raspberry coulis. Cake can be made as cupcakes (great as individual treats especially when dusted with powdered sugar or cocoa).
