Category Archives: The Sweet Scoop
The Rolling Stones exhibit opens at Navy Pier this weekend – April 15th.
To celebrate,the organizers of Rolling Stones Exhibitionism are collaborating with Stan’s Donuts & Coffee on a lip-smacking limited edition doughnut celebrating the band.
The Rolling Stones doughnut looks like a piece of art, featuring a sugary facsimile of the band’s iconic Hot Lips logo, air-brushed on a Bismark doughnut filled with raspberry jam and finished with a vanilla glaze. Stan’s will limit sales to one doughnut per customer and they’ll be available from Monday through April 30 as daily supplies last at all Stan’s locations (yes, including the Streeterville spot near Navy Pier). They’ll cost $4.39 each.
The biggest and best way to kick off the holiday season!
On Thursday, December 1, Revel Fulton Market is the place to be. Transcending traditional boundaries, World of Chocolate 2016 commands full sensory attention. This year, prepare to awaken your spirit as you discover the pleasures of FIRE and ICE.
From classic confections to surprising savories, 20 of Chicago’s best chefs are offering their talents at Chicago’s premiere World AIDS Day event. Admission grants you more chocolate than in your wildest dreams; an open bar with cocktails that will warm your spirits; and music to get you in the holiday groove—all the makings of an unforgettable night.
On Sunday, October 30, from 2-5 p.m., Andersonville will welcome guests to enjoy a sweet stroll through this delightful neighborhood as they participate in the Annual Dessert Crawl.
It’s a gourmet Trick or Treat experience with delectable desserts at every turn. Participating restaurants are sure to “wow” visitors with delicious and decadent gourmet desserts.
Chef Chris Tong of My Private Chef, an upscale private chef and gourmet dining service, will be serving a delicious Chocolate Peanut Butter Mousse Parfait with Chocolate Ganache, Whipped Cream and roasted Peanuts.
Look for him on the Caramel Apple Route at one of his favorite wine shops,
In Fine Spirits, 5418 N. Clark.
You can choose between TWO great routes. Tickets for one route are $25. in advance or $30.00 purchased after October 27. (if available)
Participants will pick up their Dessert Crawl “passport” at the Great Lakes Clinical Trials – Andersonville, 5149 N. Ashland Ave and then proceed to the participating restaurants and stores for tasting-sized portions at each location.
For more information about the Dessert Crawl and to purchase tickets, visit http://www.brownpapertickets.com/event/2597793
6 days away ! THE BEST PARTY OF THE HOLIDAY SEASON!
Don’t fight the temptation. We give you permission to indulge to your heart’s content at World of Chocolate 2015 on Thursday, December 3 (Yes, that’s just 2 weeks from today)!
This year’s event is truly bigger and better than ever. We’re welcoming 9 new chocolatiers to Union Station who can’t wait to wow your palate with unique flavors. From classic sweets to surprising savories, 27 of Chicago’s best chefs are offering their talents at this commemorative World AIDS Day event.
|Try their creations—and so many more—only at World of Chocolate!|
P.S. Online ticket sales close at 11:59 PM on Monday, November 30. Don’t delay!
SAVE ROOM FOR DESSERT!
LOTS OF IT!
MY PRIVATE CHEF PRESENTS A GOURMET TRICK OR TREAT EXPERIENCE AT THE
ANDERSONVILLE DESSERT CRAWL
On October 26, from 2-5 p.m.
Andersonville will welcome guests to enjoy a sweet stroll through this delightful neighborhood as they participate in the Annual Dessert Crawl.
This neighborhood event celebrates the festive spirit of fall. It’s a gourmet Trick or Treat experience with delectable desserts at every turn. Participating restaurants are sure to “wow” visitors with delicious and decadent gourmet desserts.
Chef Chris Tong of My Private Chef, an upscale private chef and gourmet dining service, will be serving a delicious Blood Orange Mousse with Ginger and Pirouette Wafer.
Look for him on the Caramel Apple Route at one of his favorite wine shops, In Fine Spirits, 5418 N. Clark.
This year you can choose between TWO great routes. Tickets for one route are $20 in advance and $25 on the day of the event.
Participants will pick up their Dessert Crawl “passport” at the Swedish American Museum, 5211 N. Clark Street, and then proceed to the participating restaurants and stores for tasting-sized portions at each location.
For more information about the Dessert Crawl and to purchase tickets, visit Andersonville.org
Chef Christopher Tong has been creating distinctive cuisine at fine restaurants and hotels in Chicago, Los Angeles and Florida for more than 25 years.
Now, as the owner of My Private Chef, a unique private chef and gourmet dining service, he’s getting rave reviews for offering that same world-class cuisine for special occasions from your own kitchen or chosen location.
My Private Chef continues it’s tradition of supporting Andersonville culture and special events.
For more information about My Private Chef, contact Event Services at 773.370.8131
or visit our web site: Myprivatechef.net
WORLD OF CHOCOLATE: The Sweetest Event of the Year
Annual Holiday Gala Benefit for the AIDS Foundation of Chicago
Indulge in a night of sweet and savory treats at the 13th annual World of Chocolate winter gala on Thursday, Dec. 4, presented by the AIDS Foundation of Chicago (AFC) returning again this year at the historic Chicago Union Station. Arouse your senses with tasty morsels from 30 of Chicago’s finest chocolatiers, chefs and caterers.
AFC hosts this one-of-a-kind gala to commemorate World AIDS Day and celebrate the progress the HIV/AIDS community has made in ending the epidemic. This is one of my favorite events of the year and the perfect way to kick off the holiday season!
From traditional truffles and white chocolate ganache to more savory delicacies like chicken in a chocolate mole sauce, guests will delight their taste buds with a wide array of chocolate-infused creations amid stylish decor. Celebrity judges will crown the night’s best creations. Attendees will also be treated to a light buffet, specialty cocktails, a raffle and punchboard with lavish prizes and music.
Funds raised through World of Chocolate support AFC’s policy, public education and community care programs.
World AIDS Day, observed on Dec. 1, is a worldwide effort to increase public awareness about the epidemic. It encourages support and programming to prevent the spread of HIV. The movement originated in 1988, when an international summit of health leaders called for a greater exchange of information on HIV/AIDS in every country around the globe.
WHEN: Thursday, Dec. 4, from 5 p.m. to 9 p.m.
WHERE: Chicago Union Station, 500 West Jackson Blvd.
Experience a world beyond chocolate
THEE gala of the Holiday season, not to be missed! World of Chocolate will transform the Great Hall at Union Station
into a decadent adventure. Treat your palate to the sweet and savory
chocolate creations made by chefs, chocolatiers and caterers from all
over the city of Chicago. Tour through this wonderful world and start
your holiday season with a bang!
Dear Friends of Chicago House and Sweet Miss Giving’s,
We have some exciting news to report from Sweet Miss Giving’s Bakery!
Sweet Miss Giving’s has
attracted the attention of a national wholesale baker who will be
entering a licensing agreement to take part of our product line to a
larger audience. We are very excited to be working with him and for the
potential that this move holds for both our Transitional Jobs/Internship
Program as well as for the potential benefits to Chicago House and its
mission. You will be hearing more about which products he takes on and
where they can be found as the last of the details fall into place.
Unfortunately, in order to
successfully make this transition we will need to consolidate our
current operations. Beginning April 1st we will be closing our retail
location at the French Market as well as ending our wholesale and
catering businesses. We thank our customers and donors so much for the
support and encouragement you have given to the bakery and our employees
since we opened our doors in 2008. That support is what has allowed us
to be given awards and exposure like the 2010 Chicago Tribune Good
Eating Award, which ultimately allowed this next step in our growth.
Know that the many lives
that have been transformed through our jobs program will remain living
testimonies of the support that our friends have given to Sweet Miss
Giving’s over the years.
Thanks again to all of you
for the role that you have played in the life of Sweet Miss Giving’s! My
gratitude and best wishes to each of you.
The Reverend Stan J Sloan
ORDER ONLINE at SWEET MISS GIVINGS
MY PRIVATE CHEF BRINGS SWEET WINTER WARMTH TO WHOLE FOODS MARKET
Chef Christopher Tong
of the upscale Chicago-based private gourmet dining service, My Private Chef returns to Whole Foods with a trio of delicious chocolate delights to carry us over to Spring.
Join Chef Tong as he presents sumptuous, decadent, and mouthwatering recipes featuring chocolate. The cooking demonstration will be held on Sunday, February 26, 2012, 12 noon at Whole Foods on Ashland in the on-site classroom.
The cost is $20 per person. To register, call Whole Foods Market
on 3300 N. ASHLAND at 773.244.4200.
For more information about My Private Chef, contact Event Services at
773.981.8131 or visit our web site: Myprivatechef.net
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Chicago’s Most Accomplished Luxury Private Chef
Elite Traveler Magazine – Global Black Book
Pumpkin Pie, Each Cooked Inside a Separate Cake, and Then All Cooked
Together inside Another Cake…
Maybe I can whip one up for Thanksgiving?
Neatorama – “It is a called a cherpumple,
and it represents all that remains good and right in this fallen world.
Pastry chef David Lowery made this 21 lb. 10 oz. concoction for guests
at the Grand Geneva Resort in Wisconsin. I feel a rekindling of hope for
the human race because we can still do great things like this.”
On December 1,
the AIDS Foundation of Chicago
will host its annual holiday fundraising event,
World of Chocolate,
held in commemoration of World AIDS Day.
Thursday, December 1 – VIP Reception, 5 p.m. – 6 p.m.; General Admission, 6 p.m. – 9 p.m.
Hilton Chicago – 720 S. Michigan Avenue
International Ballroom –
Cocktail Attire/Business Casual
Tickets range from $100 to $1,500. Click here for ticket details and pricing.
Tickets purchased on or before Nov. 11 will be mailed;
all other tickets will be held at will-call at the event.
For tickets and more information, please visit A World of Chocolate online at Aidschicago.org/chocolate.
You’ll sample unique chocolate savories and sweets created by chefs and chocolatiers from Chicago’s finest, including:
Blommer Chocolate Store
Canady de Chocolatier
Das Foods LLC
Ghirardelli Chocolate Company
The Hearty Boys
Illinois Nut & Candy
Just Like U Like It Catering
Kendall College School of Culinary Arts
La Parisianne du Chocolat Company
La Taberna Tapas
Macy’s Culinary Council
Palmer House Hilton
The Peninsula Chicago
Renee’s Raw Chocolate
Sixteen at Trump International Hotel & Tower Chicago
University Club Chicago
Wow Bao–Hot Asian buns
Best Food and Wine Chicago
“I remember buying my very first cookbook at So, whenever you crave your Grandma’s lemon meringue pie or your Auntie’s banana pudding With a smart mix of nostalgia and sophistication, baker Erika Durham has created something worlds above the rest of town’s mini, paper-wrapped cakes.
Sure you have had cupcakes –
but have you had a YUM CAKE?
“I started baking in my bedroom on Saturdays
in my easy bake oven. Even then I loved to
experiment with different textures and flavors.
Sometimes I would add things like crushed
cereal or cookies to the batter to see how it
would turn out.” says Chicago baker and cupcake visionary Erika Durham.
the school book fair when I was in the fourth
grade. I raced home every day from school to
try a new recipe to share with my family.
I learned right then to infuse love in everything I baked. I still practice that today. I strive to
recreate experiences with my cupcakes by combining fresh ingredients with that love.
and you can’t quite get to them right away… Give yumcakes a try. There are CookieCakes, SweetCakes, ComfortCakes and Chocolate Cakes! There is bound to be a flavor sure to please everyone.
“I remember buying my very first cookbook at
So, whenever you crave your Grandma’s lemon meringue pie or your Auntie’s banana pudding
With a smart mix of nostalgia and sophistication, baker Erika Durham has created something worlds above the rest of town’s mini, paper-wrapped cakes.Place and order online and have them delivered right to your door!
The cake was NUTCRACKER. It was done in traditional European old-world-style. A combination of walnut cake filled with mocha kahlua and chocolate vodka REAL buttercreams, raisins and nuts! WOW! It was heaven!
From specialty and wedding cakes (yes they do very nice gay wedding cakes!) to elegant pastries and delectable cookies, this bakery has it all. Delicious goods made completely from scratch from only the highest quality ingredients with great attention to detail. “Because we are small we have complete quality control,” explained Anna. “I use only the best and finest ingredients. If I wouldn’t put it in my mouth – I won’t make it.”
Anna is a self-taught pastry chef spending most of her life working for various bakers and pastry shops. With her European background and pastry knowledge, she has a very strong decorating and design sense, as well as a real knack for pairings of flavors as well as delicious and unique combinations.
“Our options of flavors and fillings can be anything you like,” she explains. “From very simple like vanilla or more complex, such as Kahlua or orange flavored with Grand Marnier. You can choose anything, but I will draw the line with weird combinations. We’re not going to put together mismatched flavors, such as lemon and mocha. That’s not a good combination.”
Cake choices range from vanilla and chocolate to red velvet and lemon. Mouth watering fillings that like chocolate and vodka, mint white chocolate, mocha and Kahlua. Nearly 2 dozen different flavored mousses. And specialty cakes ranging from Raspberry Snow, Double Chocolate Passion and Straciatella, just to name a few!
Sugar Hills Bakery offers a daily selection of European style pastries and baked goods at their shop. Fruit tarts, napoleons, éclairs, tiramisu slices, pecan slices, lemon bars, brownies, apple and cherry slices, raspberry tarts, opera cake slices, French macaroons with fresh raspberries, cheesecake slices, chocolate rum slices, Italian butter cookies and cut out sugar cookies. But if you can’t make it to the shop, they will arrange delivery.
Sugar Hills Bakery has been in business since 2006 in Algonquin. Over 10 years of experience and offer unparalleled expertise. Count on them for upscale cakes and pastries, great catering services, and excellent attentive customer care. Customized bakery creations from shaped, iced sugar cookies to formal cakes, most designs can be created for any occasion with at least five days notice.
Custom orders are welcomed and on request, they will make special items that are a little gay & risque’ !
You will not find better baked goods in the entire Chicago area!
BEST BAKERIES / PASTRY SHOPS IN CHICAGO!
Visit their European-style bakery in Algonquin, near Barrington Hills,
at 644 S. Main Street (Rt. 31) PH 847-658-8765
The new location will be open in a couple weeks –
532 W. Dundee Rd. Wheeling, IL. 60090 PH 847-541-4800
Watch for a Chicago location in the city coming soon!
Best of the Best Dining Chicago
and it’s pretty easy to make
and wonderful for the holidays!
Recipe courtesy Wolfgang Puck,
Adventures in the Kitchen: 175 New Recipes from Spago, Chinois on Main, Postrio and Eureka
1 1/4 cups pastry or cake flour
1 teaspoon baking soda
10-1/2 ounces bittersweet chocolate, cut into small chunks
12 tablespoons unsalted butter, at room temperature
1 1/4 cups sugar
4 eggs, separated
1/3 cup whiskey, warmed slightly
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and set an 8 by 2 1/2-inch ring on it, Wrap an 8-inch cardboard round with foil and set aside.
In a small bowl, sift together the flour and the baking soda. Set aside. In a double boiler or a metal bowl placed over simmering water, melt the chocolate. Keep warm.
Meanwhile with the paddle of an electric mixer, cream the butter until light. Gradually add 1 cup sugar and continue to cream until fluffy. (It is very important that this mixture is light and fluffy.)
Beat in the egg yolks, 1 at a time, the whiskey, and the vanilla. Stop the machine and scrape in the melted chocolate. Continue to mix until well combined. Remove the bowl from the machine and fold in half the flour mixture. Fold in the remaining flour.
With a clean whisk and bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue to whisk until shiny and firm, but not stiff. Stir 1/4 of the whites into the batter to lighten, then fold in the remaining whites. Pour the batter into the prepared cake ring and bake for 1 hour. Invert immediately onto the foil-covered cardboard round and run a sharp knife around the sides of the cake, loosening the cake from the ring. Do not remove the ring from the cake. Let cool completely on a rack. Then, carefully lift off the ring.
Dust the cake with sifted powdered sugar and serve with ice cream or whipped cream.
Yield: 1 (8-inch) cake
1 box fudge brownie mix
1/2-cup vegetable oil
2 large eggs
1 Tbs. instant coffee powder
1/2-cup semisweet chocolate chips
1 can cream cheese frosting
1 shot strongly brewed espresso coffee, cooled or coffee-flavored liqueur accompaniments, coffee ice cream or chocolate covered espresso beans
Preheat the oven to 350 degrees F.
Coat the bottom of a 13 x 9 baking pan with non-stick spray and set aside.
In large bowl, combine the brownie mix with the oil, water, eggs, and espresso. Stir vigorously with a wooden spoon until well combined.
Fold in the chips into the batter.
Spread the brownie batter in the greased pan and bake for 30 minutes.
Remove from oven and allow to cool completely.
To make the frosting: Combine the cream cheese frosting and espresso in a bowl and stir with a wooden spoon until smooth. Spread the frosting over the cooled brownies, chill until set, and cut into squares. Serve with coffee ice cream and/or chocolate covered espresso beans.
SO EASY! From the Food network.
sola’s ice cream offerings
It is finally that time of year where the teaming millions leave their dwellings and get out and about in the city. When it’s anywhere above 75 out, these same people flock to that cool, sweet, creamy ice cream place. This ice cream cool comfort becomes even more enticing when tempted with flavors like Buttered Popcorn, and Sesame Brittle. Here’s a few “must try” places for avante garde ice cream Chicago style! LH
Tizi Melloul, located at 531 N. Wells, who is celebrating their 10th anniversary, also has delicious flavors of ice cream. Made in house by Chef Jeff Brantley, they include Buttered Popcorn, Mint Chocolate Chip and Vanilla Bean. Savor these flavors on Tizi’s outdoor patio, which rests right on Wells street. Tizi Melloul.comChef Carol Wallack of sola restaurant, located at 3868 N. Lincoln, makes all of sola’s unique flavors from scratch at the restaurant. You won’t get bored with out of the box flavors such as Sweet soy, Black vinegar, Sesame brittle, Buttermilk, Lemon basil, Bacon brittle and Green Tea, just to name a few! Solo Restaurant
For a dessert you can drink, Executive Pastry Chef Toni Roberts introduces her brand new C-House Shakes. Sweet, creamy and made to order, shake flavors Super Dark Chocolate Malt and Strawberry Lemon ($6 each) include your choice of two toppings – whipped cream, brownie crumble, butter pecan, malt powder and shaved milk chocolate. To add even more decadence, guests can top on more ($2 additional) “Crushed Candy Bar Toppings” from the C-House dessert menu, or spike the shake with a liqueur of choice ($5 additional).C House Restaurant
Best of the Best Dining in Chicago
THE COOKING GODDESS DOES AIGRE DOUX
By: Laura Hansen
“Ask not what you can do for your country, ask what’s for lunch.”
Orson Welles, actor, director (1915-1985)
My friend Allan had been bragging to me about Aigre Doux for a few months and I was ready to give it a try. Nestled corner of Kinzie and Franklin – a bakery (that was empty of pastry) greets you upon entering. At Aigre (sour) Doux (sweet), the ambience is minimalist, open and injects hints of simple elegance. Lined with Brazilian cherry wood and soft lighting, viewing the dining area – I rarely notice the wait staff buzzing about.
The husband and wife duo of Executive Chef Mohammad Islam and Pastry Chef Malika Ameen created their culinary magic at places like the Ritz Carleton/Chicago and Chateau Marmont in Los Angeles before launching Aigre Doux in early 2007.
The offerings kick up the culinary adventure, but also have classical roots. The French influence certainly is present (Steak Frites, Haricot Vert Soup), but infused with some contemporary American flair (Buffalo Ricotta & Corn Ravioli).
The appetizer choices are robust – ranging from traditional faire like Caesar salad, to ahi tuna or a roasted beet salad with fresh mozzarella and candied lemon. There are some pizza choices as well – ranging from a simple Greek offering with lamb, olives and feta to a tuna with wasabi cream and shisho.. We settled on the poached shrimp salad, with herbed butter lettuce, avocado and a tart champagne vinaigrette. The shrimp was luscious (although the serving was only two for each of us – I could have easily feasted on more) – the magic was certainly in the mysterious shrimp poaching liquid.
Although our waiter highly recommended the Grilled Chicken sandwich with avocado and herbed goat cheese – the chicken was dry, and I could find greens, but no goat cheese. The clear winner was Allan’s pan seared halibut – a beautiful piece of fish rolled in a heat infused rub with a splash of tomato vinaigrette. The fingerling potato accompaniment was a nice addition – sautéed baby moist delights.
Kudos to pastry chef Malika Ameen for her sticky toffee pudding offering. I’ve been pining for a sampling of sticky toffee pudding ever since it was under consideration as a new potential flavor for Hagen Dazs. It was served warm, with a dollop of Devonshire cream sorbet and citrus segments. I’m certain the clean plate club wins every time with whimsical dessert offerings such as Crème Fraiche Cheesecake and a malt infused custard with a hazelnut Kit Kat.
Sticky toffee pudding
8 ounces dates, finely chopped (about 1 1/4 cups packed)
1 cup boiling water
1/2 cup (1 stick) unsalted butter, room temperature
1 cup (packed) golden brown sugar
4 large eggs
1 3/4 cups self-rising flour
2 tablespoons instant coffee granules
1 teaspoon baking soda
Preheat oven to 350°F. Butter 9-inch-diameter spring form pan. Line bottom of pan with parchment paper; butter parchment. Place chopped dates in small bowl. Pour 1 cup boiling water over dates and let cool, about 1 hour.
Using electric mixer, beat butter and sugar in large bowl to blend. Add 2 eggs, 1 at a time, beating well after each addition. Add half of flour and beat to blend. Add remaining 2 eggs, 1 at a time, beating to blend after each addition. Add remaining flour and beat until blended. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. Add date mixture to batter and beat to blend. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
Cool pudding until just warm. Unmold; sprinkle with powdered sugar. Cut into wedges and serve with whipped cream and Caramel Sauce.
Makes 12 servings
WHO DOESN’T LOVE CHOCOLATE ?
AND WHO DOESN’T
LOVE FRESH BAKED BREAD?
When it comes to chocolate, Chicago based Vosges Haut-Chocolat is on a mission is to create a luxury chocolate experience rooted in a sensory journey, bringing about awareness to indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts, chocolate and the obscure. Vosges explores the many cultures, artists and theories of the world’s people through the medium of chocolate. Owner/Chocolatier Katrina Markoff personally chooses every spice, flower and chocolate brought into the Vosges Chicago kitchen.
DID YOU KNOW? Most truffles average $2.50-$3.00 each. But if you’re lucky, you can snag a box of 16 truffles for $16, every once in a while! Vosges has strict quality control but accidents happen! And a truffle may get bruised a little here or dented a little there, a nut may fall off the top…when they get 16 of those that don’t make the best of the best, they are boxed up and sold at a reduced rate. So of course, available quanities vary. Vosges has two locations here in town –
Chicago – Downtown 520 N. Michigan Avenue 312.644.9450
Chicago – Lincoln Park 951 W. Armitage 773.296.9866
(Also available in Las Vegas at Caesars Palace, in SOHO in New York City, and select Neiman Marcus stores).
Located in Andersonville, Swedish Bakery began in the late 1920’s. That’s some history! Traditional Swedish products continue to be made, as well as an infusion of other European and old fashioned American items are produced at this neighborhood institution. Pies, cakes, cookies, breads! It’s all here. Fresh baked warm bread melts in my mouth! But you can also catch some great deals here on day-old and two day-old breads, coffee cakes, and sweet rolls. Bread gets reduced to just $1 and sweet rolls and coffee cakes can be reduced from 25% – 50% off!
Swedish Bakery 5348 N. Clark, Andersonville, 773-561-8919
Best of the Best Dining Chicago
THE COOKING GODDESS DIPS INTO CUPCAKES!
Lincoln Park is known for great places to eat, eclectic and unique stores and beautiful two and three flat buildings on shady tree lined streets. Now, it’s also known for sumptuous cupcakes!
Just off Lincoln Avenue on Belden, Swirlz Cupcakes is owned by Four Unlikely Friends who turned a love of the tasty treats into a flourishing business. Cupcakes are now “hot” all across the country – due in part to boomer nostalgia and the insatiable human need for a daily treat.
Pastry Chef Jeremy Sher’s passion for cupcake perfection is reflected in the use of top shelf ingredients such as Euro style butter, premium French chocolate and Italian buttercream frosting.
There’s not only love and beauty in the cupcakes – they also make their way across the street to Children’s Memorial Hospital. These treats always put a smile on the faces of children and their parents – a welcome oasis from daily adversity. The cupcakes are made fresh every day, so any unsold cakes also are donated to Deborah’s Women’s Shelter, the 18th District Fire Department, and other local non-profit organizations. This community good will attracts more customers! There’s such loyalty to “the goodness” of Swirlz that people often board flights at O’Hare with a box or two of cupcake comfort in hand.
One of the unique aspects of Swirlz is their Gluten Free (GF) offerings. For those with this allergy, the search for food products that taste good becomes an obsessive quest. Customers come from as far as Wisconsin and Iowa to buy the flavorful treats. They are rice-flour based, moist and cakey. The GF cupcakes are available every day (with a different flavor each day). GF Flavors include Chocolate Grasshopper Mint, Lemon Twist and Chocolate Peanut Butter.
Swirlz has reduced sugar cake offerings every day, flavors include chocolate on Vanilla, Chinese 5-Spice and Lemon on Chocolate – a “Weight Watchers friendly” cupcake that will only cost you 4.5 – 5.5 of your daily points!
My friend Julie and I sampled the red velvet, carrot, chocolate, vanilla and the “surprise” cupcake of the day, mango. My personal favorites were the vanilla, carrot and red velvet. What’s interesting about these cupcakes is that the overall taste of the two key components is not “overwhelmed” by sweetness, as many cupcakes can be. The cake itself is rich, moist and dense. The two fabulous frostings: buttercream and the cream cheese based are silky smooth. The depth of the quality ingredients is apparent by taking the time to really taste each frosting. One is tempted to lick off all the frosting and go for more. The cream cheese frosting (which I confess is traditionally not my favorite) – is a perfect accompaniment to both the carrot and red velvet offerings.- It is blended with whipped Italian Buttercream!
Swirlz can produce cupcakes for catered events, weddings and showers. Traditional size cupcakes are $3 each, with mini’s priced at $1. Minis are made only for special events. Swirlz even delivers!
Chef Jeremy Sher was kind enough to share this recipe with us:
Swirlz Lemon Curd
Yield: approx. 1 cup
Egg yolks 3
Whole eggs 1
Sugar 4.5 oz (½ cup + 1 T)
Fresh squeezed lemon juiceLemon zest 3 oz (2-3 lemons)From 1 lemon
Unsalted butter, melted 2 oz (4 T)
1.Whisk all ingredients together in a glass or stainless bowl just until combined.
2.Make a double boiler by placing bowl over a pot of simmering water (do not let boil) and stir occasionally for approximately 20-30 minutes until the mixture starts to thicken. It should coat the back of a spoon evenly when tested.
3.Strain and let cool (discard the zest).
4.Store in fridge for up to 1 week. Use on top of cupcakes, inside layer cakes or even on toast or pancakes in the morning. Enjoy!
BY LAURA HANSEN – THE COOKING GODDESS
Best of the Best Dining in Chicago