Semi Sweet Bakery | Los Angeles, CA

Cronuts/Crullants

Sure, we had to wait nearly an hour until the next batch of fifty was brought to the counter. And yes, as the clock ticked down to those last waning minutes, we all clamored for position in a line that stretched out the door and down to the immediate street. As troublesome as that may sound, it was well worth it ... Every single second spent, for every single bite it took to consume one. What am I talking about? Call it a Cronut or a Crullant. It really doesn't matter because, when all is said and done, it's still the same warm, flakey, and chewy goodness that filled me (and every discerning customer) with general euphoria while standing in the dining room of Semi Sweet Bakery.

Established in 2010, Semi Sweet Bakery is the brainchild of Sharlene Fong, a native New Yorker who transformed herself from a promising financial consultant to a well-respected and innovative pastry chef. Together with Dennis Hunter and James Gonzalez, she finds inspiration in a budding downtown LA food scene that has collided with the city's ever-changing and vibrant urban landscape. Maple Bacon Sticky Buns, 7-Up Poundcake, PB & J Pockets, Chocolate Butterscotch Potato Chips, and Homemade Pop Tarts populate her menu alongside savory salads and sandwiches such as the McFong All Day Breakfast Sandwich. And let's not forget to the bakery's original "talked about" dessert, the Ding-A-Lings. Sharlene's twist on a popular childhood treat, her Ding-A-Lings come in Red Velvet, PB Crunch, Hazelnut Crunch, or Traditional Cream-Filled.

But again, the real star of late is her rendition of the Cronut, the pastry that skyrocketed its creator Dominique Ansel and his Soho bakery into foodie folklore. While the concept is similar, Sharlene's version is not fried, but rather baked, which explains why they are not made in big batches and takes a while to go from kitchen to counter. Its other distinction is that hers comes candy-glazed and without a filling. Plain, simple, and light. This is a must have that should be on everyone's culinary bucket list!

Semi Sweet Bakery in located at 105 East 6th Street in  Los Angeles, CA. It is open on most days at 8:00a except on Mondays. Get there early!


Semi Sweet Bakery
105 E. 6th Street
Los Angeles, CA  90014
(213) 228-9975

 

Coffee Table Bistro & Lounge | Eagle Rock, CA

Next time you find yourself stopping into a neighborhood eatery, take inventory of not just what's on your plate, but also what's around you on the walls, the floor, the windows, and even the tables and chairs. Sure, the real artistry is what's on the plate (and we've seen some pretty spectacular culinary presentations), but many proprietors have taken great pains to provide a welcoming atmosphere to enhance their patrons' dining experience. Take for example, The Coffee Table Bistro & Lounge in the town of Eagle Rock in Los Angeles, California. The murals and mosaics seen throughout its dining area is a testament of their support of local artists, writers, and musicians. They've been doing it since calling their nondescript 1930s building on the corner of Colorado Boulevard and Shearin Avenue home. And the relaxed, colorful atmosphere has made this a regular stop for the locals to hang out, be casual, and be creative ... I should know. While living in SoCal, some of my best writings happened right here!

But don't just come to The Coffee Table Bistro & Lounge for the scenery and a cup of coffee. After all, it's still an eatery. SO, DO COME HUNGRY!!! 

The menu is chock-full of simple and light dishes that run you through the day. Breakfast specialties include their Super Breakfast Burrito, the Yo-Yo Benny O Scramble, and the Eggs From Hell. Lunches cover everything from wraps and sandwiches to burgers and melts, and the dinner menu, while small compared to everything else, boasts a flavorful Chicken Gumbo, Seared Cajun Salmon, and Grilled Moroccan Chicken. And by the way, if enjoying the nightlife or happy hour is more your thing, be sure to wander over to the lounge where small plates and appetizers are served alongside a choice of over 100 bottled beers and 16 drafts on tap.

They are open everyday from 7:00a-10:00p. 

 

Coffee Table

1958 Colorado Blvd

Los Angeles, CA  90041

The Donut Man | Glendora, CA

For those who have followed our postings over the years, you have come to know that we make no secret of our love a good donut. We just can't get enough of these sweet (and sometimes) savory confections whether baked or fried. And during a recent trip through Southern California, we shared in the pure joy that many have come to find after biting into the tasty treats featured at The Donut Man.

 

Top:  Apple Donut 
Bottom: Strawberry Donut

Located along a stretch of California's Route 66 that is neither historic or terribly memorable, The Donut Man has carved itself quite a following since it first opened in 1972. Fan favorites include the buttermilk bars, french crullers, freakishly long twists (check out the popular Tiger Tail), and raised donuts topped with specialty frostings such as Creamy Peanut Butter or Sweet Cream Cheese. As good as these are, however, none are more notable than their clam-shelled strawberry or peach filled monstrosities that founders, Jim and Miyoko Nakano, have been quoted as saying "should be eaten like a hamburger."

 

 

And they produce all of this 24 hours a day, 7 days a week. Never skimping on quality, staying away from anything artificial, and using nothing but the freshest ingredients when creating the base for their donuts or mixing up a new batch of fruit fillings. Not convinced of this? Just take a couple of strides around the back of the storefront where boxes upon boxes of strawberries are stacked five feet high.

 

Simply put ... Among the BEST donuts we've ever had the pleasure of eating!

 

 

 

The Donut Man

915 E Rte 66

Glendora, CA 91740

(626) 335-9111

The Eatery | West Sacramento, CA

We first met owners, Jess Milbourn and Monda Korich, two years ago when they were platforming The Eatery at a neighborhood farmer's market. On that night, they were serving up popular quick eats such as their Braised Short Ribs and Strawberry Shortcake. We fell in love instantly and have since been staunch supporters of their bistro-style restaurant, which they opened in West Sacramento's Town Center Plaza in late-2010. Refined comfort foods dot their lunch and dinner menus, and a full array of California wines and select beers stock the bar. This is one exciting, new spot that shouldn't be missed (especially their Sunday brunches).

Disco Fries Ryan: French fries, bacon, melted cheddar cheese, chicken gravy, sunny-side up eggs.
Dare I say, their twisted version of the popular Canadian dish, Poutine.

A small plate specialty:
Crispy fried pork belly, apple pancakes, cranberry syrup

 

 

The Eatery

2155 Town Center Plaza

West Sacramento, CA  95691

916.372.2240

Fat Face | Sacramento, CA

Fat Face Cafe has finally come to Sacramento!!! Well, that not entirely true. The popular cafe has actually been serving customers since opening last July as part of Bows & Arrows, a vintage clothing store owned by Olivia Coelho and Trisha Rhomberg. Not only that, the cafe's main staples, deliciously decadent sandwiches and creatively unique popsicles, have been fan favorites at area farmers markets and food festivals ever since founder, Jaymes Luu, started selling her fresh fare after moving to Davis, California in 2002. So, I don't mean to deceive you, but I'm not about to apologize for or try to contain my excitement.

So, what makes Fat Face Cafe such a regular stop for us? It's got to be the food, right? Not necessarily so, given that the storefront and cafe offer so much more than what can tantalize the taste buds. Take, for example, when you first walk into the establishment. Displays showcasing refashioned clothing and jewelry are a feast for the eyes (if not damage to one's pocketbook). With many different textures, patterns, and styles available, there's no shortage of original gift ideas to treat yourself or another. Then, there's the art gallery where the works of local artists and photographers are at the center of attention. Each image jump starts the imagination and gets the conversation going whether it's with a friend, family member, or just the stranger standing next you.

As shopkeepers Coelho and Rhomberg noted in The Sacramento Press (June 2011), "Within this multi-use building, we wanted the spaces to feel distinctly their own, but also have an open flow so you could move throughout the space. There's so much to show to people. We love having a space to do that in – to show people what we're growing here."

Part of that growth is certainly what Luu is cooking in the kitchen, and that's where Fat Face Cafe comes into play. Simple sandwiches that's nothing but simple. There's the Beer Poached Fig which consists of black mission figs that were simmered in beer and spices and served with soft goat chevre cheese, arugula, and carmelized onions on a sweet deli roll; The Salmon Pate, a rich blend of smoked salmon, cream cheese, and lemon topped with sliced cucumbers, marinated beets and seasonal greens; And then there's my choice favorite, the Braised Pork which is slowly cooked in Mexican coca cola and paired with grated cotija cheese, tomato salsa, and romaine lettuce on what's called a torpedo roll.

Very creative offerings, for sure, from a person who didn't come from a culinary background or describes herself as not a particularly imaginative person. Rather, Luu credits her success to her parents, both of whom encouraged her to reach beyond classic southern fare and Vietnamese dishes while growing up in Louisiana and Florida. It was not in their nature to shy away from trying different foods and experience something new. Luu obviously took this to heart and pushed it even further.

Remember those popsicles I mentioned earlier? Luu built her entrepreneurial stylings around these unforgettable frozen treats. She adopted a perennial kid favorite and flipped it into something that us adults can savor like a finely aged glass of wine. Using only organic ingredients, her palette of flavors include Hibiscus Mint and Grape, Lime and Avocado, Peach Mango and Ginger, Thai Tea and Sweet Potato, Heirloom Melon and Chai, and Strawberry Coconut. And, as I understand it, there are others to come such as Mango with Sweet Rice and Bacon-n-Eggs, which consists of a vanilla custard with caramel-ginger bacon.

"I get my inspirations from eating." she once said in an article featured in Sacramento News & Review (August 2011). "I make flavors that I want to try. I just don't create flavors for the novelty of it. I want things to taste good."

She's convinced us, and it's become one of the reasons that we make frequent stops through the double glass doors located on the 1800 block of 19th Street. So, I say again, Fat Face Cafe has finally come to Sacramento!!!

Fat Face
1815 19th St
Sacramento, CA 95811
916.822.5668

Ghiradelli Outlet Store | Lathrop, CA

This past summer, when we learned that one of our favorite baseball players was the starting pitcher in a game featuring the Modesto Nuts and the San Jose Giants, we piled into the van and proceeded to make the 82 mile trip south on Highway 99. All along the way, we anticipated seeing a performance like no other. We envisioned catching foul balls and having them signed by the players who hit them. And we couldn't wait to indulge ourselves on hot dogs, cracker jack, and ice cream. Unfortunately, 24,000 other fans were feeling the same way.

There was not a parking space to be found. There was not a ticket to be sold. Disappointed? You bet. Sorry that we attempted the trip? Absolutely not! We were not yet ready to give up on a promising family night out. Not even close.

Banking on the hope of making lemonade from lemons, we turned our sights to chocolate. That's not to say that this new adventure made up for the sights and wonder that can only be found at the ballpark, but we weren't thinking about just any kind of chocolate. Rather, our senses were quickly "turned on" to the timeless pleasure that only Ghirardelli Chocolates can bring. Never heard of 'em? Please forgive me for being crass, but what rock have you been living under?


A San Francisco staple since 1852, the Ghirardelli Chocolate Company was founded by Italian-born Domingo Ghirardelli, who, after spending ten years in South America honing his dream of creating one-of-a-kind confections, immigrated to California during the Gold Rush. He struck it rich from the very start, and quickly turned his attention towards opening his first factory and storefront along the historic piers that overlooked the bay. Again, success was swift. Ghirardelli's use of high quality cocoa beans and extensive conching techniques earned him a reputation as America's premier chocolatier. There was no mistaking the unique taste of his candies, and the company flourished under his direction. Before long, the signature lights held high above the company's majestic brick facade "welcomed ships passing through the Golden Gate."

Today, Ghirardelli Square is home to numerous shops and eateries. It is also among the city's top tourist attractions with thousands having walked through the courtyard. Each stopping, of course, at the original Ghirardelli manufactory to make a purchase or to enjoy an unforgettable fountain treat. We've been there many times, but not on this day. If given the opportunity, however, we probably would have traveled down that road.

No, we didn't high-tail it to the city. Instead, we made our way to Lathrop, California, where, straddling one side of the I-5, the Ghirardelli Chocolate Company built one of its distribution warehouses. And tucked in one small corner of the building, you can stop in to pick up a box (or bag) of their chocolate squares while enjoying a frozen dessert, just like the ones made special in San Francisco. For example, there's the Cable Car (Rocky Road Sundae), the Gold Rush (Peanut Butter Hot Fudge Sundae), the Haight Ashberry (Very Berry Sundae with Strawberries and Chocolate-Covered Blueberries), and the Espresso Escape (An Intense Dark Chocolate Sundae). There's certainly much more to choose from, but we had finally found our heaven that night ... We had finally found restitution from the earlier let down.

The Ghirardelli Chocolate Company has a handful of locations and outlets throughout the United States that stretch from San Francisco to Miami, and their products are found all over the world in many fine grocery stores, specialty food shops, and gift boutiques. You now know where we go to satisfy our guilty pleasure. Where do you go to satisfy yours?

Ghiradelli Factory Outlet Store
11980 S Harlan Rd
Lathrop, CA 95330
209.982.9304

OOTK Profile | Nicole Morgan of Nicole's Cupcakes

We met Nicole Morgan through a friend at work who was bringing in vegan cupcakes made by her 15-year-old daughter. She made every variety you can imagine. Not only did they look amazing, but they tasted just as great. And because they were vegan, folks who enjoyed these wonderful treats also knew that what they were eating had no animal by-products in the mix.

As self-branded foodies, we’ve had our share of cupcakes. But Nicole’s Cupcakes resonates with us because of her passion for what she creates and how she, at just 15-years-old, goes about picking her ingredients. All local and as much as possible, organic.

As an aspiring cook and entrepreneur, Nicole is learning how to find her niche in the food world and getting her footing in an industry that she may or may not go into when she gets older. For now, she is a high-school student who enjoys tooling around in the kitchen, creating wonderful flavor combinations for her cupcakes, and creating a business she can call her own.

The following recounts a recent interview we had with Nicole this past summer.





OOTK: So why vegan cupcakes?

Nicole: I chose to make vegan cupcakes mostly because I'm vegan. I also firmly believe that consumption of food products derived from animals such as milk, eggs, cheese, etc., are harmful to yourself, the environment, and animals. I want a chance to show people that making decisions that benefit everyone can be delicious. You don't have to feel like you're missing out on anything. I decided to start specializing in cupcakes because I love how each cupcake can have its own identity.

They're fun to make and people love to eat them!

OOTK: How old were you when you started baking?
Nicole: I can’t remember a time when I wasn't in the kitchen! From the time I was old enough to walk, I would help my grandma pour the sugar for brownies or mix in the hot water for Jell-O with my stepmom.

OOTK: How do your parents feel about your cupcake business? They seem very supportive.
Nicole: My parents have been a huge help with starting up this business.
They've been very supportive in every way possible. Emotionally, physically, monetarily. You name it. They have been there for me every step of the way.

OOTK: Are you thinking about going to culinary school?
Nicole: Culinary school is not really something that has ever interested me. I think you can get all the knowledge you need from pure experience. In the long run, I may get a degree in business, or I may pursue my interest in the medical field.

OOTK: Where are you planning on going to school?
Nicole: I’m thinking about University of San Francisco. I’ve visited a couple times. I’m not sure what I’m majoring in yet, we’ll see. All I know is that, whatever I end up doing in my career, cooking and baking will always be something that I am passionate about.

OOTK: What is your favorite cupcake?
Nicole: I love the vanilla cupcakes topped with chocolate buttercream.
Despite the simplicity, the two flavors compliment each other perfectly.

OOTK: We’re fans of your Green Tea cupcake. What is your most popular cupcake?
Nicole: Cookies and Crème.




OOTK: What are your favorite restaurants around town?
Nicole: Thai Palace is my favorite restaurant by far. I love the tofu pangang and vegetable pad thai. Sugar Plum Vegan Cafe is my “go-to” restaurant if I'm looking for a good sandwich. Their Midtown Bacon Cheeseburger is to die for!

OOTK: How do people contact you if they want to purchase your cupcakes?
Nicole: People can reach me through my Facebook page or by sending an email, text, or simply calling me. Although I check my Facebook page and email every day, if you're looking for a quick reply, contacting me by phone would be the best.

OOTK: Thanks for time Nicole. It was a pleasure meeting you. We wish you luck wherever your future leads you.

Nicole’s Cupcakes
nicolescupcakes21@gmail.com
916.296.0157

Doughbot Donuts | Sacramento, CA

One bite. That's all it took. One delicious bite, and we were soon propelled to a place that can only be described as nirvana ... Just as long as this nirvana is decked out in red raspberries, fresh blueberries, chili chocolate icing, a spritz of mint, and the devilish combination of bacon and maple. What in heaven to earth am I talking about? I bring you the joy that is Doughbot Donuts.

Founded through their fascination of donuts and robots (the relationship is obvious, right?), the husband and wife team of Bryan Widener and Dannah O'Donnell recently opened their first storefront location in midtown Sacramento to crowds of adoring fans who already knew about them via Twitter and Facebook, the very platforms that have gotten many small business ventures like gourmet food trucks off to sustaining starts. This was certainly a far cry from their modest beginnings in May 2010, when they were only making a few dozen donuts in their home kitchen. Back then, experimentation was the name of the game.

As O'Donnell noted in a recent article in the Sacramento Press, “Everything we do is a team effort. I'll occasionally come up with an idea, and Bryan will create the recipes. It's truly trial and error, but everything we have tried has been okay. It has not been too outrageous.”

They currently have over 20 varieties of donuts in their arsenal, including vegan varieties. All are made from scratch, meaning that you won't find anything packaged or premade like that of most donut shops. Among the most popular are the bacon and maple donut, the apple and bacon fritter, the dulce de leche, the chai glaze donut, the PB&J, the mint chocolate donut, and "The Dude," a white Russian Bavarian cream-filled delight with a vodka Kahlua glaze. And as I understand it, they're currently working out a s'mores donut that echoes the days of childhood campfires and ghost stories.


But why donuts, especially given Widener's background and training? He's paid his dues having graduated in 2006 from the Institute of Technology’s culinary school in Roseville. He also made the rounds at such well-established eateries as Streamers Cafe, Magpie, Fat City Cafe, and Enotria. For O'Donnell, there was more than just unwavering support. There was a need to help find a niche that felt comfortable enough to be creative and innovative. Their breakthrough came after sampling VooDoo Donuts' bacon maple bar. From that moment on, the couple vowed "to dedicate their free time to making the best damned donut possible."

Looking back now, Doughbot Donuts seemed destined to happen. The proof is in the couple's own personal history when they were just kids. As fate would have it, Widener's mom used to treat him and his brother to a box of donuts on weekends from Marie's on Freeport. O'Donnell's grandfather would bring her a donut every time he picked her up from school. With memories like these, it's without wonder that they found each other, fell in love, and began creating something truly special.

“Our future goals would probably include, first off, getting a bathroom for our customers," Widener later noted to the Sacramento Press. "Eventually, (we hope to expand) so that we can stay open twenty-four hours."

Twenty-four hours of Doughbot Donuts? Looks like the path to nirvana will be getting even sweeter.

Doughbot
2226 10th St
Sacramento, CA 95818
916.444.5157

Summer Snapshot :: Fresh Peach Shakes

With the last day of August having come and gone, that only meant two things to us: (1) the fun-filled days of summer were ending, and (2) time was running out to enjoy just one more fresh peach shake at Whitey’s Jolly Kone in West Sacramento.

The secret to their cold and frosty treat is the tree-ripened freestone peaches from Modesto. Share it with a friend or keep it all to yourself, they are pure heaven! With each slurp, we got a delectable taste of sweet peach bits mixed in with the thick vanilla ice cream.

The kids and I sipped slowly under the shade of the bright red umbrellas that adorned their patio tables. Each one of us hoping to stretch the summer hours just a little longer because we knew that once Whitey’s takes down their sign which reads "Fresh Peach Milkshakes," the summer was surely over ... And we didn't want it to end.



Whitey's Jolly Kone
1300 Jefferson Boulevard
West Sacramento, CA 95691

Summer Snapshot of the Day: Pineapple Banana Shortcake with Saffron

What: Pineapple Banana Shortcake with Saffron
Where: The Eatery West Sacramento Farmer's Market

We decided to check out the Farmer's Market in West Sacramento and came across "The Eatery." Their spin on the traditional shortcake was inventive and extraordinary. The hint of saffron mixed into the fresh dollop of whip cream brought out the freshness of the fruit and rounded out the flavors of this very original dessert.

The Eatery is a bistro that will be opening at the end of July in the Southport Area in West Sacramento. They have been fixtures at the West Sac Farmer's Market since it opened just a few months ago. And now, they have a legion of fans who are chomping at the bit to taste the rest of their fare and can't wait for the actual restaurant to open. Yours truly included!!

Wordless Wednesday :: Rocca

In this picture:
Rocca, two scoops of gelato drowned in espresso.
A sweet treat from Hot Italian in Sacramento, CA.

Tasty Tuesday :: Fat Face Popsicles

Our kids have never met a popsicle that they didn't like. However, have they ever reached popsicle nirvana? No...At least, until they tasted the ones from Fat Face.

Fat Face is a gourmet popsicle shop that carries original flavors such as strawberry basil lemonade, strawberry coconut, kaffir lime & avocado, Thai tea, and sweet potato. Owner, Jaymes Luu, generally serves six flavors at a time, based on what's fresh and in season. Currently, these original and delectable treats are only available at selected food festivals or during the weekly farmers' market in Davis, CA, where Fat Face originates.

This summer, however, food fans in the Sacramento area won't have to drive out to Davis. Luu is moving to a bigger location in mid-town Sacramento. Partnering with Olivia Coelho and Trisha Rhomberg, Luu will be operating a cafe within a storefront that will also include an art gallery and a clothing boutique.

Tasty Tuesday :: Carrot Cake Cookie

Hands down, this is my favorite cookie. I have always been a fan of vegetables in my baked goods: zucchini bread, carrot cake, tomato scones, etc. In fact, I wanted a carrot cake for my wedding cake -- but decided against it, having it served at our rehearsal dinner instead. But I digress...

While doing some "research" for our blog, I came across the "Inside Out Carrot Cake Cookie" from Magpie Caterers, located in Sacramento, CA. Made with only organic ingredients, many have called these delectable cookies "epic" and "legendary" -- I call them "magical." Why? Because no matter my mood (stressed, sad, ambivalent), they always seem to magically make me feel better. Because of their pure cream cheese goodness, they can be found in the refrigerated section of Magpie Caterers. Make sure to come by and get your share...it truly is happiness in a cookie.

Magpie Caterers
1409 R Street, Suite 102
Sacramento, CA 95811

π Day or is it Pie Day?

For mathematicians around the world, the numerical value of π represents the ratio of the circumference of a circle to its diameter. In decimal form, it's written as 3.14 ... Hmm, today is March 14 ... 3/14 ... Welcome to Pi Day!!! And in homage to Pi, we thought it would be fun to celebrate some of the more memorable Pi's ... er ... pies we've enjoyed over the last year.

Lemon Ice Box Pie at Lois the Pie Queen | Oakland, CA

Pecan Ice Cream Pie from the Sweet Rose Creamery at the Brentwood Country Mart| Santa Monica, CA

Pumpkin Pie at the Model Bakery | St. Helena, CA

Deep Dish Chicago Style Pizza Pie at Chicago Fire | Sacramento, CA

Tamale Pie at Hobees | Palo Alto, CA

Pear Pie at the Courtland Pear Fair | Cortland, CA

Rick's Dessert Diner | Sacramento, CA

An old college friend of mine used to practice a rather peculiar habit whenever we went out to eat. It didn't matter whether it was for breakfast, lunch, or dinner, but what he did was place an order for dessert and ask our server to bring it to him before the entree. It happened every time, all the time. To the casual observer, it may not have been such a big deal, but it was his approach that fascinated me ... His "je ne sais quoi" so to speak.

His scrutiny did not involve the main course. He didn't care much about its taste or appearance, meaning that it could have been the messiest, ugliest, and most mediocre. He would still eat it. When it came to the dessert, however, it was like watching Sally Albright in "When Harry Met Sally." For example, his apple pie had to be slightly heated with ice cream to the side. A double-chocolate milkshake was required to be extra thick with a dollop of whipped cream and not one, but two cherries on top. And again, no matter the dessert, it had to be on the table before all else.

So, one day, I had to ask him about this. I certainly understood about wanting one's dessert just right, but why have it before the main meal? His answer was simple: "I see no reason to have the best part of the meal last. Who said it had to be that way? Besides, by eating my dessert first, I will always have room. If I wait, not so much." Makes perfect sense, and it is with this thought in mind that my old friend would have loved Rick's Dessert Diner.

Located along Sacramento's downtown grid, Rick's Dessert Diner has been delighting its legions of fans and customers ever since it opened in 1986. By their estimate, they boast over 285 European inspired menu items that include a wide range of tastes from award-winning cakes, cheesecakes, and tortes to flavorful tarts, pies, cookies, and pastries. Everything is made daily from scratch on the premises, and they only use the freshest ingredients available to ensure quality. So, whatever your preference may be, Rick's is a place for you.

What are among our favorites? Tough question, but if we're talking cake, my wife and daughter never pass on a slice of their Red Velvet Cake or their Lemon Coconut Cake. My son and I, however, are more pie guys. He prefers their Fudge Sundae Pie, but I usually steer towards their fruit-filled varieties such as the Apple Blueberry, Peach, or Pear Praline pies. Now, do keep in mind, it's not that we don't enjoy their tortes, cheesecakes, or pastries, we just haven't gotten around to sampling them. There's just so many different items that dazzle the eyes and tempt the taste buds.

Rick's is open everyday and late on Fridays and Saturdays, which is perfect for night owls who crave something sweet and sugary. The late hours, however, are also quite conducive for those experiencing a night on the town and just don't want it to end. Whether your coming from a movie, stage show, or concert, the lights are still on, the doors are still unlocked, and Rick's friendly staff is ready to serve.

So, stop on in and treat yourself to something special, and if you're anything like my old college friend, no need to worry about putting the dessert before the main course ... At Rick's Dessert Diner, the dessert IS the main course!

Rick's Dessert Diner

2322 K Street

Sacramento, CA 95816

OOTK's "12 Days of Christmas" | The Ninth Day

On the ninth day of christmas, my true love gave to me:

Nine french macarons

In this picture: Macarons from Bouchon in Napa Valley, CA.

Unlike the macaroons that are made of coconut, french macarons are cookies traditionally made with an almond flour, whipped egg whites, sugar, and flavorings, sandwiched with light, delicate buttercream in the middle.

OOTK's "12 Days of Christmas" | The Eighth Day

On the eighth day of Christmas, my true love gave to me:

Eight s'more lollipops

In this photo: S'more lollipops from Ginger Elizabeth Chocolates.

Made with Ginger Elizabeth's own house-made graham cracker and vanilla bean marshmallow, this decadent snack is a favorite in our household. Make to sure to call ahead, because these bittersweet chocolate-dipped goodies aren't made everyday and once they are gone, they're gone. You'll have to wait to get...s'more.

Ginger Elizabeth Chocolates

1801 L Street, Suite 60

Sacramento, CA

916.706.1738

Lillie Belle Farms Handmade Chocolates | Central Point, OR

According to a recent posting on Yahoo's news blog, The Lookout, there's a new sheriff in town when it comes to the hottest chili pepper in the world. Developed by Gerald Fowler of the Chili Pepper Company in Cumbria, England, it's said that the Naga Viper chili pepper is so hot, its effects can be felt for "an hour after taking a bite, and you just don't want to talk to anyone or do anything." Aptly put, given that the Naga Viper clocks in at 1,359,000 heat units on the Scoville scale and outdistances the previous champ, the noted Ghost Chili (a.k.a. Bhut Jolokia), by more than 400,000 heat units. To put it another way, eating one Naga Viper is equal to eating 440 jalapeno peppers. That, my friend, is HOT!!!

So, why am I bringing up heat units and spicy peppers? Well, during a recent trip to Southern Oregon, we had the pleasure (and pain) of being introduced to a very unique chocolate bar with the ominous-sounding name, Do Not Eat This! That should have been enough to keep us away, but the little devil inside urged us to break off a piece.

Now, eating the Do Not Eat This! bar starts out simple enough as the sweetness of milk and dark chocolates coats your tongue. But that euphoric feeling fades in a hurry as the heat from three chilies -- the Aji Amarillo Chili, the Arbole Chili, and the Ghost Chili -- kicks into gear and doesn't let up. I tried to put on a brave face, but I was soon begging for a tall glass of anything to put out the fire that reached all the way down to my core.

The megamind behind this inventive confection is Jeff Shepard, a self-trained chocolatier who created his own company, Lillie Belle Chocolates, as a way of making "people happy with my creations. To brighten their day, even if it's for only a moment, with something I made with my hands."

Jeff got his start six years ago making chocolates and other organic products out of his home. Then, as business starting booming via word of mouth at various farmers' markets and specialty stores, he and his wife, Belle, began renting commercial kitchen space at local restaurants to keep up with the demand. But even that wasn't enough, especially after they began to attract attention beyond their Applegate Valley location.

Soon, Lillie Belle Chocolates was opened in December 2007, and what began with just four truffle flavors turned into an award-winning operation. They now offer countless varieties of flavor-packed fare such as bons bons, ganaches, and specialty bars. Even more exciting is when convention is uniquely twisted with imagination. Your choices quickly expand to include chocolate-covered pears, cayenne caramels, chocolate-covered bacon, smokey blue cheese truffles, and red velvet almonds which hits you with a bit of heat on their own.

Jeff once said, "Making chocolates is a lot of fun. I treat it like an art form. I do everything by hand, including the chocolate paintings." That's right, when visiting Lillie Belle Chocolates, take more than just a look around. Their "gallery" showcases a variety of paintings and sculptures that are not only made entirely of chocolate, but they are completely edible too.

Lillie Belle Chocolates is located in Central Point, Oregon, and is open daily to visitors whether you live in the area or just passing through. And when you do stop in, be sure to ask about their organic berry farm. It's not regularly open for visits, but should you happen to catch either Jeff or Belle behind the counter, they won't mince words or stories about their modest 2-acre establishment, especially since it provides most of the ingredients that go into their confections.

But that's another blog for another time ...


Lillie Belle Chocolates
211 North Front Street
Central Point, OR 97502
551.664.2815