Tag Archives: strawberries

Paris Baguette, Koreatown, New York City

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After dinner, we stopped by Paris Baguette for dessert. PB franchise has 2,900 stores in Korea, 50 stores in China and has stores in Cali, Jersey, New York and Philadelphia. We couldn’t help but stop by to PB because this bakery cafe sells coffee and truly beautiful and artful cakes.

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PB sells red bean pastries, sweet potato cakes, soft cheese cakes, milk bread and other assorted rolls.

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_MG_3866There were love cakes, cheesecakes, season roll, mochi, Belgian dark chocolate, fruit tarts and tiramisu.

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We ordered a canelle and the mini cake was sticky,  lightly sweet and spongy

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We couldn’t help ourselves and had two purchase two slices of the green tea strawberry cake._MG_3916

The cream layers with the spongy green tea cake went well with the sweet acidity from the sugar dusted strawberries._MG_3918

The  royal pudding, very similar to milky creme brulee was displayed in an adorable glass container. The mini cheesecake was fluffy and lightly sweet.

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We would definitely return to Paris Baguette to purchase gifts including Hwagaja sets, Baumkuchen and the croque monsieurs which can be toasted warm.

Paris Baguette on Urbanspoon

Candy: Divine White Chocolate with Strawberries

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After enjoying Divine milk chocolate with spiced chocolate cookies tremendously, we vowed to try other Divine chocolates tagged as Heavenly Chocolate with a heart. The White chocolate with strawberries was a bar of sweet and smooth white chocolate peppered with strawberry crisp.   A few squares of the white chocolate and happy. The strawberry flavored crispies were similar to the texture of Nestle Crunch.

Cool Whip Angel Food Cupcakes

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Sometimes angel food cake is all the cake one needs. A little bit of cool whip, berries and we have a nice summer treat. Airy angel food, fluffy topping and a bit of sweetness and tang. So good.

Adapted from BakingBites

  • 1 and 1/2 cup superfine sugar, divided
  • 1 cup sifted cake flour
  • 10 large egg whites, room temperature
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • half package of strawberries
  • quarter container of blueberries
  • one container of Cool Whip topping (Regular or light)

Preheat oven to 350F. Very lightly grease a 24-cup muffin pan (skip this step if your pan is nonstick).

In a small bowl, sift together flour and 1/2 cup superfine sugar. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Blend in vanilla extract.

Fold in flour mixture, adding it in two or three additions, and fold in chocolate chips when all other ingredients have been incorporated. Divide evenly into prepared muffin tins, filling them just about to the top. Bake for 28-20 minutes, until tops are golden brown and the cakes spring back when lightly touched.

Cool on a wire rack (unless you have a convenient way to flip the whole cupcake pan upside down). Cupcakes may sink slightly when cooled right-side up, but there is not a great difference between cooling them upside down and not with these small cakes.

Cool completely before using a butter knife to release the cupcakes from the muffin pan.

Strawberry Cool Whip Cake

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There are four types of  cakes that I absolutely adore. In fact, I shudder when I see them. I really enjoy Italian Pastry shop strawberry short-cake like the ones from Mike’s Pastry, whip cream fruit birthday cakes from Asian bakeries such as Maxim Coffee House and Bao Bao Bakery, ice cream cakes from Carvel and Ben and Jerry’s or a homemade strawberry cool whip cake.

I plan on attempting a strawberry cream cake sometime, however Cool Whip cakes take a fraction of the time and no one would be the wiser.

Adapted from AllRecipes

  • 1 box vanilla or strawberry cake mix
  • 1 tub cool whip, thawed (regular or low-fat)
  • 2 1/2 cups sliced strawberries (reserve 1/2 cup of halved strawberries for decoration)
  • sprinkling of granulated sugar

Bake cake according to directions on box.  When baked, allow cake to cool. Put sliced strawberries in a small bowl. Sweeten berries by sprinkling with sugar and let them set while cake is cooling.

When cooled, pour thawed cool whip in the middle of the cake and spread outward toward to edges of the pan. Top with the strawberries. Frost the exterior of the cake and top with halved unsweetened strawberries for decor. Cover with plastic wrap and keep refrigerated.

Finale, Back Bay, Boston

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I have tried Finale’s hot fudge sundae, the dessert sampler, chocolate cake and fruit tarts before and my sweet tooth is always satisfied.

Whenever I have International friends visiting Boston, one of their requests during their stay is to go to Finale. I think both friends still have their Sweet Rewards cards. I have heard from them independently, that they would love to bring the desserterie concept back home to the Phillipines or Ecuador.

Finale offers many of their items to go or a la carte including their chocolate cakes, cheesecakes, Boston Cream Pie and other mini tarts and mousses.
Here is the display of chocolate tarts, ultimate chocolate pastries and fruit tarts.Raspberry cheesecake, Dark Chocolate Decadence and Ultimate Chocolate Cake.

The chocolate covered strawberries were well coated and a really nice size. I never can get the professional sheen that these strawberries have when I try to make them at home.The Manjari chocolate mousse layered with chocolate buttermilk cake served with a napoleon of blackberry cabernet sorbet for $11.99. The mousse was creamy, decadent and  went well with the soft cake. The dessert was really was enhanced by the flavor of the cab sorbet, which is really unique.

We had a scoop of lemon gelato, berries and a caramel candy nest. The crunch from the caramel added a nice lemon sugar flavor.The vanilla cream brulee had a nice caramelized sugar topping to crack and was served with orange butter cookies and fruit for $9.99. The cookies and fruit cut the richness of the vanilla bean speckled cream.We shared the baked to order molten chocolate cake with coffee gelato, milk chocolate covered almonds and Valrhonra chocolate sauce for $10.99. The molten cake was gooey on the inside and really had an extra layer of depth with the chocolate sauce. I really liked the smooth flavor of the coffee gelato.