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Written by Angela Pawlik. Visit her on Instagram at @a_ct_baker

Does the pandemic have you considering a new cookbook project? Or curious to learn about others’ journey to baking? Learn from a local food influencer like Angela Pawlik the blogger behind @a_ct_baker

Cookbook Project: How my Journey Baking Began

I am not a ‘pandemic baker’ in that I did not just start baking during isolation. I have been baking (and cooking) on my own since I was 8 or 9. The first thing I remember baking is brownies from scratch to earn my baking badge for – ironically enough – Brownies, (as in Girl Scouts).

As I recall, I quickly moved on to a honey yeast bread from a children’s book, Italian cookies with my grandmother’s supervision, and various other recipes from the cookbook my mom used in her high school home economics class.

Baking is something I have always done well. Sometime during my mid-twenties, I went from being ‘the girl who brought the beer’ to ‘the girl who brought the cake’ (or cookies, etc.). In my thirties I began entering local baking competitions at annual agricultural and fairs.

My passion lead me to Success

I took home a few blue ribbons at the local level, but never placed higher than second or third in the State Baking competition or the King Arthur competition. I was, however, subsequently and frequently asked to donate baked goods for community fundraisers and church events.

In August 2019, I won first place in The King Arthur competition by baking a perfect Cinnamon Star Bread and went on to take tenth place (out of 20 entries) at the state level the following October. It was the inability to compete during the pandemic combined with my sudden awareness of the King Arthur Flour Baker’s Companion that prompted me to begin baking with the purpose of completing every recipe in that tome and documenting it all on Instagram @a_ct_baker.

Lesson Learned: There are No Guarantees in Baking

Baking is an activity I find relaxing yet challenging at the same time. There are so many factors to consider. Even if you are following a recipe to the letter, there are no guarantees. Outdoor temps, indoor temps, humidity, aridity, whether your oven is electric, gas, convection, as well as the age and accuracy of the oven can all impact your recipes.

And, of course, enthusiasts of the Great British Baking Show know to not over-proof or under-cook if you want to avoid that raw middle or the dreaded ‘soggy bottom’. I think the reason King Arthur recipes are perfect for a competitive baker is because they are not just about the ingredients. These recipes are detailed. They require attention and precision.

Learning the hard way: The Beaten Biscuit

Yes, I have learned this the hard way. In the same way I make the sign of the cross over pizza gain before closing the oven door simply because my grandmother wrote that into her recipe, I would turn counterclockwise three times on one foot wearing tap shoes while waving my rolling pin in the air if King Arthur told me to. It might not be evident, but there is a reason for it. Do not question it.

Allow me to illustrate. My very first recipe of this project was the Beaten Biscuit. Why that recipe? I needed a starch to accompany dinner and thought, ‘Biscuits. Easy-peasy’. Forget that up to that day I had never successfully made a good scratch biscuit… or that my food processor had recently crapped-out and the recipe specifically says, “If you don’t have a food processor, it would probably be best if you didn’t try this recipe’. ‘Pfft. Silly, inconsequential details’, I thought, ‘I’ll just use my Martha’ (my nickname for my KitchenAid) ‘and it will be fine’. The result was most definitely not fine. What I ended up with was 2 dozen flat, rock hard discs that crumbled into tiny bits when I tried to slice them. They would not have even made good hockey pucks due to their fragility. Hashtag: Fail. I posted them anyway. Whether you are an experienced baker or a novice, you will have bad baking days and I think it is important to show that right along with the successes. 

My Cookbook Project

I am roughly 70 bakes into the 450 possible recipes contained in the Baker’s Companion. Most have gone swimmingly. I enjoy reading the comments and I appreciate the supportive foodie-bakers-cooks community I am now a part of. I am baking at a rate with which my family cannot keep up.

My daughter and her boyfriend have accused me of trying to fatten them up a la the witch from Hansel and Gretel. Friends and neighbors just happen to pop by more often – outside and at a safe social distance of course, and I have a freezer full of baked goods for ‘when company comes’.

There is something rewarding and joyful in surprising an appreciative friend or relative with something homemade from your kitchen. I treat my #CookbookProject like a job, but I do not think it could feel any less like work. 

Interested in connecting with Angela about her cookbook project, connect with her at:

Angela Pawlik

IG: @a_ct_baker

bakinginct@gmail.com

Next: Sweet Chili Ginger Chicken, an Easy and Delicious Party on your Plate

The Official Top 500 CRAVVE Influencers is compiled by CRAVVE app team, based on total contributions to the CRAVVE app community. The Top 500 CRAVVE Influencers list is published exclusively on www.poweredbyfoodies.com.

As of January 27, 2021

A Big thank you goes out to all the Cravve Influencers that contribute to the app and community!

RankCRAVVE InfluencersTotal Post
1dejenereats1738
2207foodie1110
3walkandeatandwalk672
4cravver_sf438
5luciaeats 410
6rachiefoodie394
7curethecrave348
8el perro hambre321
9_forkitover_312
10food_flatterer309
11thatnewyorkblondeeats309
12biteswithlucy255
13instaeatseattle254
14confessions.of.a.foodfreak253
15euginoms248
16lovedlocally_northshorefoodie246
17aznfoodiee224
18yeeatzz212
19tietastesnyc212
20newyorkpig209
21foodaholic_lu203
22ology_studyof196
23the_redhead_foodie194
24meeshieeats185
25eatmoreholefood181
26inc.edibles180
27loveydoveyeats177
28keekseatsfoods176
29tretre175
30state48foodies175
31cravver_ling171
328here8there167
33doc_brown17146
34foodforfoodbabies133
35foodsofkev 131
36araya.worldz129
37Alison W.127
38tampafoodmom125
39206foodiegirl123
40eatinwithbri123
41foodierooneys119
42allfoodlover119
43hungryhoustons117
44thatpizzadough115
45insatiably epicurious114
46foodjourneybynap114
47esbfood113
48journeyaroundtheplate106
49foodwtina103
50mylastbiteof_96
51omnomnomnom95
52secondbreakfastfortwo95
53michesmunchies92
54detroiteatsntreats89
55sweetbabyjesse88
56goodeatswithjenn87
57eatingoodnyc86
58hercreolediary85
59city_girl_eats85
60entirelyanything84
61vanessajwu83
62nw_expedition83
63michmallow81
64tea_reese79
65okie_foodie76
66dineinaflash76
67jmfoodtography75
68veginthechi74
69barberica_eats74
70cammie73
71eeunice73
72shapribeeating73
73jesthefoodie71
74tokidokieats69
75eataholic_diary69
76forkandpath68
77whatschriseating68
78glutengossip66
79just.a.cooking.mom65
80scott_y65
81lexfoodguide64
82boba._.addict64
83ct_foodie_dude62
84kelscig.eats61
85food_haeunter61
86chelseyg60
87sophiemg58
88_thehungrymillennial_57
89brennalow57
90bossblue.eats55
91foodsheikh54
92erin.eats.boston54
93allfoodwelcomed53
94the_foodie_eyebrow53
95letsunnyeat😋53
96master_chef52
97skfooodiee52
98dlrieats52
99_breakfastatgucci52
100mikioooo52
101food people possibilities51
102nomswithamy_51
103karbdashiansss51
104deliciousexcursions50
105sipsandseafood50
106li_geats50
107flofoodfinds50
108beckybecksworld50
109foodieguava49
110cravve_shop47
111let’s.eat.li47
112diningduohawaii47
113andrea.eats.food46
114pandafoodadventures46
115koreankitkat_kravings46
116societyeats46
117thetastytriooo45
118mooseeatstheworld44
119phuoody43
120food.exotica43
121norahsfoodie43
122shells_h42
123southernfoodjunkie42
124della_della_0142
125food_of_ct41
126gs_paina_time41
127foodcso41
128seattle.light40
129lettucemeatandeat39
130Andrea R38
131hungrylizzy38
132jeyang.foodfunadventures38
133crownbrown38
134chef.chelle37
135food.with.a.blog37
136mainelyeating37
137putaforkinit_35
138nomphilly35
139foodfanaticfreak35
140sammiekween35
141diaryoffoodies34
142girlswholiketoeat34
143southerngentlemanfoodie34
144tinygirlbigfork34
145kerryt10434
146lovetoeat34
147ivanavilaphotography33
148guoingcrazy4food32
149cynlovesfood32
150bitethisboston31
151food.m_issions31
152feastytravels31
153throwdowndetroit31
154mt.eatz31
155juliaeats31
156onofoodieadventures30
157lifteattravelrepeat30
158foodjourneyhi30
159kylienoble30
160chubby_soup_dumpling30
161eatwithambs30
162angiehelvey_eats29
163hangrybear29
164eatingwitheater29
165casaieats29
166finediningactuary29
167mhoobs29
16830daysoftakeout29
169drfoodieatl29
170arnieats28
171julialovespasta28
172choppysrecipes28
173tjsingh27
174spoiled.hungry.bunny27
175myfoodjourney27
176thefashionfoodienista27
177chefbilly27
178kracked_plate27
179ashleeeeyyyy27
180girleatsfoood26
181foodie.envy26
182foodiethingswithbianca26
183sandistinykitchen26
184blackbarbie_2226
185chowcitygourmet26
186kusinanne26
187livlovestoeat25
188joodie_the_foodie25
189adventurous__erin25
190tastewithsarah25
191tidbits_ofus25
192thatfoodiebetch25
193kates_escapades25
194azteacherfoodie25
195vintage_foodie25
196madisonfoodiefinds24
197muddj8924
198kb.be.cookin24
199wontonfoods24
20023
201annafolz23
202food&travel23
203alex4foodie23
204dergys_dining23
205totalapril23
206foodjunkie70423
207foodysacram23
208indy_foodie23
209capture_this_bill23
210carleeconsumes_23
211recipesmadenew23
212chiuventure22
213withdiane22
214dearfoodaddicts22
215easttasty22
216fabfoodli22
217sabreenssnacks22
218Alexis B.21
219foodie.dana21
220platesbycait21
221eatplaylovelv21
222wattsmexifoodies21
223adventureswitherika_21
224emily21
225a_ct_baker21
226seoulfoodbyhyunae21
227atlfoodiegirl21
228sweetnessbychels21
229the_happyepicurean20
230pleasenocilantro20
231jocych20
232eatlaughpetdogs20
233manoclefood20
234hongry20
235sdfoodiediary20
236the.longisland.foodie20
237evelazquez9120
238harvy20
239platemeal20
240💕boujeefoodie💕20
241cookingwithchal19
242scungillisisters19
243whatsnewcookie19
244melissasfoodcreation19
245thateateat19
246westchesterfoodslut19
247nat_the_brat1219
248tiffeatsss19
249cara_mia19
250eatwithlinda19
251eatincookout19
252foodieliciousss_19
253bnodash19
254@foodie.vanessa18
255craveitwithcarmz18
256nvassallo1218
257nivritguptanew18
258danifoodie18
259chicago_food_page18
260giraffeeats_boston18
261foodswithfinn18
262foodilicous_la18
263dearjoana18
264pritika9517
265chronicles_of_nomnom17
266loving local food17
267lulucakes17
268yum_and_hungry17
269baeconandmeggs17
270foodidelphia17
271jennys_kitchenn17
272gisellesfoodblogfix17
273cafoodiegirls17
274nolanjeats17
275foodwithprincess17
276treatswithlani17
277phlbrunchgal17
278finnius17
279platesbyblanco17
280cookingshewrote17
281fortwaynefoodfanatic17
282cookallnight 16
283sarina16
284ektha.foodie16
285foodyulove16
286stuffmatteats16
287mo munchies16
288dansfoodpics16
289ktown16
290mellapatellaeats16
291eat.drink.aloha16
292808xfoodie16
293mood_for_food16
294foodiehui16
295bethanneats16
296fitfoodiesonwheels16
297brittanej16
298idontknowwheretoeat16
299d_ray_foods16
300xoyadixo16
301caringcaroll15
302food_photographer15
303the_chubbee_foodee15
304angelamayy15
305foodwithwords15
306mel_n_meals15
307alyssasgoodeats15
308thefoodie_homechef15
309noshyouraveragefoodie15
310anthonythefoodie15
311jennguyen_eats15
312eatwithabigail15
313kostello_eats15
314bradenstl15
315kategan15
316foodwithpita15
317foodiewitaboooty15
318hugs_and_quiches15
319feastingin15
320diaryofhungrygirls15
321quach.eats15
322smoothiebox15
323ttxx15
324hangryandhungry15
325danasia15
326foodie_chick71915
327foodvideographer15
328venturingvoyager14
329adventuresinatlanta14
330nomsters.unite14
331stopandtastethefood14
332li_foodfinds14
333rachelisafoodie14
334foodbae14
335_anna.eats_14
336suzanna14
337cindyeatsabunch14
338blackgirls_eat14
339tastethefork14
340momoeatss14
341ackfoodies14
342goodeatswithamanda14
343dmvfoodiezzz14
344nomnomnina14
345gracegetsfood14
346aidaseats14
347nmischu14
348lets.eat.w.connor.and.leda14
349fiorisfancyfavorites14
350eatsmeeteast14
351foodie.bae.shae14
352foodcrunch14
353peekyeater14
354orlieskitchen14
355matchaandmoi14
356kaykay14
357sweettemptations14
358kanakattackks14
359foooodgalore14
360genie.eats14
361yumilyeats14
362nuala14
363w.w.o.d14
364jaedon_person_loves_food14
365gf_super_chef14
366bigdudesbigfoods14
367ms.foodielily13
368sip_eat_sip13
369fooodie_rooomies13
370foodlinsta13
371amys.table13
372brandonroush13
373foodbou13
374eatwithdiamond13
375broward_eats13
376drphillyfoodie13
377973foodie13
378itsthefoodcrew13
379bostonfoodlover13
380claireeats13
381hannahjeansplate13
382thegingerfoodblogger13
383nn_foodie13
384angelreshell13
385erickfood4urstamina13
386_nashvillefoodie_13
387foodie.lizbeth13
388jst_eating13
389copy_cook13
390emmitteats13
391goodeatswithjenny13
392whaleyfoodie_nh13
393kashemoneyeats13
394ok_mojo13
395foodiebyhellen13
396klineskorner13
397i_yam_hungry13
398eatwithabs13
399foodieferz13
400food_feast13
401lowcarbfoodieoc13
402petiebeansprout13
403tylaincharlotte13
404hellaono13
405tsoraya14813
406running_food_moods13
407lynnies’_kitchen13
408skyeeats13
409snacks_with_steph12
410alixtakesabite 12
411adventurestoeat12
412spaghetti_stories12
413mikol.eats12
414craveableflorida12
415michael_in_a_food_koma12
416@hellahungrybetch12
417indianchitownfoodie12
418biggerheartsbettertexas12
419akitchentochere12
420nashfoodfan12
421lovinglittlethingsinlife12
422mokja_la12
423hungry.by.the.plate12
424boldbites12
425food.and.snaps12
426eatingwithkreng12
427jadebodeats12
428juliaeatslikeafuckinggod12
429britandbreefoodies12
430onehungrylamb12
431siblingmunchers12
432thedakotaswan12
433hungrykat.eats12
434titan_eats12
435central_valley_foodie12
436hannaheats12
437hangrybiteswa12
438marloann412
439nola_delights12
440lyzmrz12
441foodmarksthespot12
442erin_fitfoodie12
443chasxeats12
444foodtruckwifey12
445morristown.eats12
446roseandtoastt12
447foodandbeertaster12
448cafoodbaby12
449eatablesbyst12
450holy_halal12
451foodconsumptioninc12
452eatlaughlove12
453dkings12
454dwelker2112
455lilla_dalen_farm_kitchen12
456always_eating_foodii12
457foodsvogue12
458chrysanthum12
459sherockjz12
460iam_kashus12
461snackcitysyd12
462theboujeefoodie_12
463yummyyummy0112
464betaniap12
465alyssa003312
466nicolelewin12
467foodie_lifestyle11
468momokoblog11
469tejmoo11
470Kelly L.11
471pictureximperfect11
472rlyfood11
473tamethecrave11
474namnameats11
475kyokoskitchen11
476eric11
477boringchris11
478atoastfortaste11
479girls who grub11
480beantownbitez11
481eatclickrepeat11
482eats.with.riesa11
483lovgoodfood11
484ddfoodiez11
485kinny11
486thebaoeats11
487justforkingaroundwithv11
488eats.by.alex11
489takeonefortheroad11
490thechicketarianofficial11
491theultimatebuckeatlist11
492diana_11
493chicagofoodieaesthetic11
494nopickleplease11
495stellerchelle11
496carusolikestoeat11
497asianfoodiefi11
498rensfoodchoice11
499mood4foodie11
500@milwaukeefoodking11

Next Article: Connecticut Food Secrets Revealed

Written by Myriam Bernal. Visit her on Instagram at @mygleehub

Are you looking for a quick, easy and delicious recipe to try? Or curious what the Sweet Chili Ginger Chicken is all about? Learn from a local food influencer like Myriam Bernal the blogger behind @mygleehub

The new year has started, and the routine is settling in. This could mean returning physically to our regular activities or squeezing each member of the family in a home corner to attend a Zoom class or have a conference call. Life gets busy and it is challenging to find moments to slow down.

As a full-time working mom and homemaker, every evening I try to reclaim an hour to reunite my family over dinner. This is the time to reconnect, talk about our day, laugh and make family memories.

Create Family Memories with an Easy, Fast & Delicious Recipes

It has been my goal to come up with recipes that are fast and easy but also delicious for my family to share around the table. This is the food that hopefully someday my kids will crave when they are gone, and the flavors that will bring them back home excited to visit.

Growing up, I was not much around the kitchen. I just knew a few cooking basics when I got married. It was not until my husband and I moved abroad to Los Angeles as newlyweds, that I found myself in my own tiny kitchen. Being a student, I did not have much time to cook and the budget was tight. Additionally, our little university apartment kitchen came without a stove, which we solved buying a countertop 2 burner hot plate for 20 bucks… a bargain! 

Find your Kitchen Passion and Build your Recipe Repitoire

Fast forward 20 years and here we are. Life took its course and this wonderful country adopted us and became home. We grew our roots and with time became a family of 4. Slowly, I also started finding my way in the kitchen. I developed a deep love for cooking books, especially those with pretty and colorful pictures. I started exploring new ingredients.

My recipe repertoire started growing and changing with time, but still I was always on the hunt for easy, fast and tasty dinner options. Restaurant escapades, cooking shows and friends from all over the world, kept adding new flavors to my book. Lalaland is a rainbow of colors, rhythms and flavors. However, with routine, a challenge has always been to keep the recipes varied and not getting stuck preparing the same things.

Important Tip: Keep Simple and Versatile Ingredients

When it comes to a quick weekday family dinner, simple and versatile ingredients are always the best. Since those years of student’s budget and cooking in a hot plate, chicken has always been on my list. Some might find it boring, but with the right ingredients and spices, chicken can be a party in your plate! 

Sweet Chili Ginger Chicken: The Recipe Inspiration

This recipe is a big family favorite. It came to me years ago, when my cousin Luis came to visit from Australia. Single and a student overseas as well, he had learned some kitchen tricks of his own. At the end of his short visit, Luis asked gracefully if he could make dinner. What a treat for us!

As we shopped together, I noticed two ingredients that I was not familiar with. Ginger, I had not used much; but the real discovery was Sweet Chili Sauce. I had never heard of it! That evening Luis prepared a delicious dinner in a blink of an eye. There were no ingredient measurements or a written recipe. I just watched him and mentally took note as we shared a beer. Since then, when I make this recipe, I simply eyeball and adjust the flavors to my liking, and it always hits the spot!

My Secret Fresh Flavors with a Kick

This chicken dish is an explosion of flavor. The ginger and cilantro make it fresh to the palate, and it has a kick to it without being spicy. My older son has loved this dish since that first day we tried it when he was 2 years old. As he was growing up, he would simply call it “chicken, peppers and rice”. 

We have informally kept the name, and when I announce there is “chicken, peppers and rice” for dinner, there is always excitement in response. There is nothing more gratifying than cooking something you know your loved ones are going to enjoy. And what a bonus if it’s an easy recipe!

I hope you try it and like it as much as we do. I have cooked this dish for many family members and friends. Once they try it in our home, they never leave without asking for the recipe. 


Sweet Chili Ginger Chicken Recipe

Ingredients

(4 people)

3-4 chicken breasts

2 red Bell Peppers

1 white or yellow onion

½ cup chopped cilantro

1 tablespoon finely chopped or grated fresh ginger

½ cup Sweet Chili Sauce

Garlic Salt 

Pepper

Cube the chicken breasts in even bite size pieces. Season with garlic salt and pepper. Add oil of preference to a wok or pan and set the stove to high heat. When sizzling hot, cook the chicken until golden brown but not totally cooked through. Remove chicken from the pan. Add 1-2 tablespoons of oil. Julienne (cut in long thin strips) the onion and the red bell peppers, add to the pan and cook until smooth. Add chicken and its juices back to the pan with the vegetables and cook together for a couple more minutes until the chicken is cooked. Add sweet chili sauce and chopped ginger. Mix and let cook for a minute. Add the chopped cilantro to the pan and mix.

Serve over rice with additional cilantro as garnish.

Next Article: Connecticut Food Secrets Revealed

Written by Allison C.. Visit her on Instagram at @food_of_ct

Are you looking for new Connecticut food to try? Or curious what New Haven Style Pizza is all about? Learn from a local food influencer like Connecticut’s Allison C. the blogger behind @food_of_ct.

Every city has amazing local restaurants with secret food and menu items that only locals know about. In this blog post, you’ll learn more about Connecticut’s New Haven Style Pizza including Pepe’s, Modern, and Sally’s “Apizza” as well as a few other honorable mentions.

Connecticut Food Secrets Revealed: New Haven Style Pizza

If you’re local to Connecticut, you know that “apizza” and pizza are two very different things. Pronounced “ah-beets”, the style was created in New Haven by the legendary Frank Pepe Pizzeria Napoletana. For it to be considered an apizza, some necessary characteristics are that the crust must be thin, chewy, and charred.

The Great Apizza Debate

The ideal level of char is often a subject of debate, as some are quick to deem any blackness on the crust as a sign that it is burnt. Every establishment that serves apizza in Connecticut is truly unique. They all have different ratios of sauce to cheese, levels of char, and specialties on the menu.

Connecticut Food: 3 Must-Try Destinations for Apizza

In New Haven, there are three restaurants that serve as the benchmark for all other apizzas. They are Pepe’s, Modern, and Sally’s, and most people in Connecticut are fiercely loyal to one of them.

Wooster Square, the Little Italy of New Haven, is home to Pepe’s and Sally’s. In 1925, Frank Pepe opened his pizzeria, and in 2021, there are twelve Pepe’s locations across Connecticut, Massachusetts, Rhode Island, and New York. Meanwhile, Modern is located on State Street a short drive away. In a pre-COVID world, you would often see long lines of people waiting to get their hands on some famous apizza. Currently, the restaurants are only offering takeout, but in the parking lots or on Wooster Street you will find multiple people eating in their cars or having a small tailgate. The menus here are simple, as each place only offers pizza and salad. With the volume of their businesses, it would be difficult to have a more extensive menu, but everyone that comes only has apizza on their mind anyway.

Apizza Specialties to Try

Each of the pizzerias has a specialty that sets their apizza apart from one another. At Pepe’s, you will find their specialties to be a white clam, or in the summertime, a fresh tomato apizza. It is also not uncommon for the chefs at Pepe’s to cut the apizzas into uneven rectangular pieces.

This image has an empty alt attribute; its file name is Frank-Pepe-Pizzeria-Napoletana.jpg
Frank Pepe Pizzeria – @food_of_ct

Meanwhile, the specialty apizza at Modern is called the “Italian Bomb”, which is topped with bacon, sausage, pepperoni, mushrooms, onions, peppers, and garlic.

Modern’s Apizza – @food_of_ct

At Sally’s, the two specialties are their tomato sauce and white potato apizzas. The white potato apizza should not be confused with mashed potatoes, as this apizza is topped with thinly sliced potatoes and rosemary. To stay consistent and appeal to the majority of palates, we included pictures of a regular mozzarella cheese apizza from each restaurant.

Sally’s Apizza – @food_of_ct

Apizza Honorable Mentions

Though Pepe’s, Modern, and Sally’s are the most well-known, some honorable mentions for New Haven-style apizza are BAR and Ernie’s, also in New Haven, Zuppardi’s, located in West Haven, and Roseland, located in Derby. There are so many other fantastic places for apizza in Connecticut that are on our list to try!

Want to dive deeper, join a Facebook Group

On Facebook, there are two popular groups called “Pizzaholics” and “All About New Haven Style A’pizza (Ah-beetz)™”, where members will post a picture of their pizza to spark a discussion, or ask for pizza suggestions in a specific area.

Members of the group are located all across the country, but the majority of group discussions are often centered around Connecticut apizza. The admins of the “All About New Haven Style A’pizza (Ah-beetz)™” group are referred to as The Pizza Gavones, and they post video reviews of apizza from around Connecticut. They rate each apizza out of 10, similar to Dave Portnoy, the founder of Barstool Sports. Portnoy himself has brought nationwide attention to the New Haven pizzerias, as well as many others in Connecticut, through his “One Bite” reviews.

When a celebrity is in the area, you will often hear that they have been spotted grabbing a slice of apizza. It is truly inspiring to see the effect that New Haven apizza has had in and beyond Connecticut. If you have the opportunity to visit Connecticut, make sure to plan a visit to New Haven for some authentic apizza!

Next Article: How to Make Chinese Hot Pot

Written by Eunice Cheah. Visit her on Instagram at @bakingwitheunice

If you love chocolate and coconut dessert, then you won’t want to miss out on this Chocolate Coconut Bars recipe – it’s easy to make and delicious.

If you have ever been to Vancouver Canada, you would have definitely heard of the dessert, Nanaimo Bars. It is named after the city of Nanaimo on Vancouver Island and it consists of three layers: a nutty coconut crumb base, a sweet middle custard filling and a chocolate ganache on top. Inspired by the amazing dessert, I decided to make my own version of the bars! 

This is a chocolate coconut almond bar, with a crunchy graham cracker base. I wanted to create a dessert that was easy to make and with ingredients that can be found in most grocery stores. In fact, I would not be surprised if you are able to find most of the ingredients in your pantry. It is also a very customizable recipe, so you are able to swap out the ingredients with any toppings of your choice. 

This is such an easy dessert to whip out for any occasion, and I highly recommend trying it out for your next get-together! 

HOW TO MAKE CHOCOLATE COCONUT BARS

Below is a detailed walk through of the recipe with pictures, but there is a recipe card below. 

  1. Preheat oven to 350F. Grab an 8×8 square pan and line with foil or parchment paper. If you are using foil, grease the foil to avoid sticking. 
  1. Combine crushed graham crackers with butter and sugar and mix until it is the texture of wet sand.
  2. Press graham crackers evenly onto the base of the pan and baked in the oven for 15 minutes.

  1. Ones the graham cracker base has been in the oven for 15 minutes, let cool for a few minutes before sprinkling the sweetened desiccated coconut and almond slices onto it. The almond slices are optional, but I thought it would be a great compliment to the coconut. However,  you are welcome to add any toppings of your choice. Adding more toppings will give the dessert more texture. Then, pour the sweetened condensed milk on the top and bake for another 15 minutes.

  1. Combine chocolate and vegetable oil into a bowl and microwave in 30 second intervals until melted. I used high quality baking chocolate, but you can use chocolate chips as well, but it does take a longer time to melt. Stir between each burst to prevent the chocolate from burning. You can also use the double boiler method to melt the chocolate if you prefer doing that as well. 
  2. Once melted, spread the chocolate onto the bars and let sit for a few hours to allow the chocolate to harden. I would recommend placing it in the refrigerator for it to set quicker.

  1. Cut the bars into squares using a sharp knife to prevent the chocolate from cracking and serve while chilled. 

Ingredients for Chocolate Coconut Bars

  • 2 cups crushed graham crackers 
  • ¼ cup granulated sugar
  • ½ cup melted unsalted butter
  • 300 ml sweetened condensed milk (one can)
  • ½ cup sweetened desiccated coconut
  • ½ cup almond slices
  • 1 ¼ cup (10 oz) semi-sweet chocolate
  • 2 tbsp vegetable oil

Instructions

  1. Preheat oven to 350F degrees. Line a square baking pan with foil and grease the foil so that the bars can be easily removed. 
  2. Pour melted butter and sugar into the crushed graham crackers and mix until combined. It should be the texture of wet sand. Press the crumbs evenly into the square pan and bake for 15 minutes.
  3. Ones baked, sprinkle the desiccated coconut and almond slices onto the graham cracker base before pouring the condensed milk over the top. Bake for another 15 minutes.
  4. While baking, combine chocolate and vegetable oil into a bowl and microwave in 30 second intervals until melted. Stir between each burst to prevent from burning. 
  5. Spread the chocolate over the top of the bars and let cool in the fridge for a few hours. 
  6. Cut the bars into squares using a sharp knife to prevent the chocolate from cracking and serve while chilled.

Next Article: How to Make Chinese Hot Pot

Written by Jennifer the food blogger behind Instagram at @jeyang.foodfunadventures

Are you traveling and looking for a Must Try Detroit Area Restaurant? You won’t want miss out on Luigi’s Trattoria and Pizzeria.

Hi. I’m Jennifer from @jeyang.foodfunadventures. In Michigan, Governor Gretchen Whitmer issued an order to close all bars and restaurants dine-in from March 16th, 2020. With my outgoing personality and not getting to celebrate my birthday in late March during the stay-at-home order, I missed the experience of dining in. With small businesses in the restaurant industry struggling, I decided to take the opportunity to help out. So, over this past year, I have been working with various mom and pop restaurants in Metro Detroit, to promote their product, and increase their carry out sales, during these trying times. 

On December 11th, 2020, I visited a family-owned restaurant in Livonia, Michigan called Luigi’s Trattoria Pizzeria located at 31530 Plymouth Rd. Where did the restaurant’s name come from? Filippo Mainella, who is the owner, named it after his father, Luigi. Luigi moved to the United States from Italy when Filippo was a child. Filippo gets to work alongside with his son, Tommaso Mainella, who is the General Manager.

History of Luigi’s

Now, let us go back 20 years. When Luigi’s first opened in October 2000, it began simply as a carry-out pizzeria with a counter service. But as the years moved on, the Mainella family realized a shift in dining, and evolved as a full-service restaurant to serve their hungry customers. With the existing infrastructure and more customers ordering entrées other than pizza, the kitchen was not suited properly to handle the high volume, so they addressed the situation by closing the restaurant for two months at the beginning of January 2020 to remodel, something they had been discussing about since early 2018.

Usually right after the New Years is when the restaurant is less busy, so the family remodeled the kitchen, and spruced up the dining room and bar area. Filippo was ecstatic about the new updated kitchen. He brought in an additional stove and changed the setup in the kitchen, to better handle customer’s orders, and make it easier to continue serving its trademark foods. With the reopening on March 1, 2020 comes a new identity, which better reflects its mission and menu. The restaurant got rid of its old name: Luigi’s Pizza Café and replaced it with the name that it is today: Luigi’s Trattoria and Pizzeria.

While the menu remains the same as before, listed below are some of the dishes I got to try!

Let us start with the appetizers.

Must Try Detroit Area Restaurant: Luigi’s Trattoria and Pizzeria – Featured Food:

Arancini

Arancini is an Italian snack consisting of a ball of rice; typically, risotto, vegetables, mozzarella coated with panko breadcrumbs, and deep fried with a side of marinara sauce.

Chicken Marsala

One of their most popular Italian entrees is the Chicken Marsala. The chicken breast is coated and briefly sauteed. It is then removed from the pan, which is then used to make a Marsala reduction sauce with cream and mushrooms.

Build Your Own Pasta

Everyone has their own preferences, so Luigi’s offer an option to build your own pasta. For example, I built an angel hair with Norcina sauce topped with Italian Sausages.

Popeyes Pizza

You of course cannot forget about their pizza since it originally specialized as a carryout pizzeria. One of their popular pizzas is called Popeye. It is a white pizza topped with spinach, roasted red peppers, fontina, provolone, mozzarella, and herbs.

You do not want to miss out on the desserts from Luigi’s because they offer tiramisu and cannoli with chocolate chips!

Tiramisu

Tiramisu is a no-bake Italian dessert combining espresso-dipped ladyfingers, and a creamy sweet mascarpone cream, topped with cocoa powder.

Cannoli

Cannoli consists of a tube-shaped shell of deep-fried pastry dough that are filled with homemade cream sprinkled with chocolate chips.

Food Spread

Luigi’s Trattoria Pizzeria is hands down one of the best Italian restaurants I have been to and a must try Detroit area restaurant. Although I have not tried their entire menu, everything I have eaten was absolutely delicious, and I highly recommend it for anyone in the Metro Detroit area. 

The current full menu for the restaurant can be found at http://luigistrattoriapizzeria.com. If you want to place an order at Luigi’s Trattoria Pizzeria, you call in at 734-261-0600 or order online! They also offer delivery up to a 6-mile radius.

Next: 5 Hot Boozy Cocktails To Enjoy This Winter In Portland (Maine)

Written by Sarah Gelber a food blogger at www.207foodie.com:

If you’re going to make eating and drinking outside a thing in January, you need to stay warm doing it! The best solution? Hot boozy cocktails of course! Keep reading for a few can’t miss hot boozy cocktails in Portland that epitomizes the way life should be!

1. Daily Hot Toddy: Izakaya Minato, 54 Washington Ave

izakaya minato portland maine chai hot toddy outside patio hot boozy cocktail
Enjoying a chai hot toddy at Izakaya Minato.

It’s definitely a bonus when you can enjoy your hot boozy cocktails in Portland somewhere warm outside, and thankfully, Izakaya Minato has outdoor seating that includes heaters! But almost nothing beats the feeling of a hot cocktail in your hand, and this chai hot toddy is one you shouldn’t miss. 

The chai hot toddy may not be available but Izakaya Minato is offering a daily hot toddy, so you’ll be able to order something that’s warm!

If the chai hot toddy is on the menu, it’s a nice choice for anyone that loves things on the slightly sweeter side, but the chai flavor has a little spice, so you’ll stay warm. If you’ve never enjoyed Izakaya Minato, you owe it to yourself to order their JFC (Japanese Fried Chicken) because it is life-changing. 

You won’t find chicken like this anywhere else in Portland!

2. Extreme Hot Chocolate Board: The Yard, 82 Hanover Street, Suite 7

Looking for a hot boozy cocktail that will knock the socks off of everyone around you? That includes anyone on social media as well!

extreme chocolate board at the yard portland maine hot boozy cocktail

You’ll find exactly that with the Extreme Hot Chocolate Board at The Yard. These hot chocolate boards are about as extra as it gets, and bonus points if you also happen to snag a reservation for one of the igloos that The Yard has available as well. 

You’ll be in a literal winter wonderland if you can enjoy your Extreme Hot Chocolate Board inside of one of their igloos! It’s sweet, decadent, and it might be a little much for one person to enjoy on their own, so bring along someone to share it with. 

Don’t forget to take a picture because otherwise, nobody will believe you ordered one of these insane boards! Not feeling an Extreme Hot Chocolate Board? 

The Yard has plenty of other great hot boozy cocktails to choose from, so just ask your server what they recommend!

3. Aztec Xoco: Novare Res Bier Cafe, 4 Canal Plaza, Suite 1

When it comes to staying warm in January, it’s hard to go wrong with a little boozy hot chocolate in hand. Luckily, Novare Res has several different kinds of boozy hot cocktail cocoa available for enjoying in their beautiful outdoor space, making it easy to social distance and stay warm around a fire pit. 

aztec xoco at novare res bier cafe portland maine hot boozy cocktail

If you want to add a little spice to your evening, the Aztec Xoco is a perfect choice! With Mexican spices and a kick of Espolòn Blanco Tequila, you’ll stay toasty warm drinking this delicious beverage by the fire! 

Novare also has plenty of draught craft beer, so even if you don’t feel like having a hot beverage, you can still savor your beer. Don’t forget to check-in inside before taking a seat outside!

4. Hot Boozy Cider: Luke’s Lobster Portland Pier, 60 Portland Pier

Keep in mind, Luke’s Lobster is on the pier so it’s colder and windier. Bundle up! If you feel like you’re wearing enough layers (hat and gloves are a good idea since it’s Maine in the winter) then try the hot boozy cider. 

hot boozy cider at luke's lobster portland pier portland maine hot boozy cocktail

It’s got cinnamon bitters, cloves, and it’s hot so there’s not much more you could want. The $3 fish chowder is a nice bonus for those that enjoy chowder and want to have it right by the ocean! 

lobster grilled cheese at luke's lobster portland pier portland maine

Make it a meal by ordering the lobster grilled cheese or a lobster roll. This is one of the advantages of living in Maine: you can order lobster year round because there’s no “season” for lobster here.

5. Hot Wassail: Maine Craft Distilling, 123 Washington Ave

For many people, wassail is something that sounds vaguely familiar, but they can’t quite put their finger on it! Wassail is actually a drink and you’ve probably heard of it in a few Christmas carols! 

There’s a lot more to the tradition but essentially, people would go around drinking from door to door as they were also caroling. Interesting that you can now get your hot wassail from Maine Craft Distilling, isn’t it? 

hot wassail at maine craft distilling portland maine hot boozy cocktail

Wassail sounds a little silly but at the end of the day, it’s like a hot mulled wine and it’s delicious! MCD’s allows you to choose what kind of alcohol to add. 

fried chicken sandwich at maine craft distilling portland maine

The Fifty Stone Whiskey is a lovely pairing to keep you warm if you choose a heated hut or a fire pit! There’s plenty of food to choose from as well, like the fried chicken sandwich or some nachos, since sitting by the fire and drinking is sure to make you hungry.

Tried other hot boozy cocktails in Portland this winter that you loved? Share your experiences in the comments!

Written by Jenny Chen. Visit her on Instagram at @jennysbreadbaby

It’s almost Lunar New Year season! In just a few weeks, all Asian cultures can come together to celebrate Lunar New Year, which is the festival that celebrates the beginning of a new year on the traditional lunar calendar. In Chinese culture, this entails giving out hong bao (red envelopes), watching CCTV with family, and lots of eating! Traditional foods include dumplings, spring rolls, and steamed chicken, hot pot, etc. Famous desserts include nian gaotang yuan (sesame rice balls), fa gao, and of course Thai Tea Choux Puffs.

image of thai tea choux puffs

These Bibble and Sip inspired choux aux craquelin, aka choux puffs, are PERFECT for the new year! They’re baked with a cookie layer that ‘cracks’ on the surface when baked, leaving an aesthetic, crunchy exterior. Hence the name choux au craquelin! The crunchy top, the soft airy pastry, and the deliciously rich Thai tea infused filling make for the ultimate dessert.

How to Make Choux Pastry

One of the key things I’ve learned from making choux is to use COLD WATER in the beginning and to cut the butter into cubes so that it melts faster. Next, add sugar and stir so that it dissolves completely BEFORE the water boils. Then, as soon as everything comes to a boil, immediately remove it from the heat and add all the flour at once (preferably sifted). Finally, mix and turn until there are no lumps and the dough is smooth. This is important if you don’t want cracked shells later!

If you followed these directions, then your dough should:

  • pull away cleanly from the sides of the pan
  • leave a thin film on the bottom of the pan
  • have no flour clumps

Important Step: EGGS

After your dough has been successfully made, transfer to another bowl and let cool. You don’t want to add the eggs while the dough is too hot as this can cook the eggs and may even make your choux eggy. While waiting for the dough to cool, I suggest whisking the eggs well in a bowl first before adding them to the dough. Whisking them beforehand ensures that you get an even distribution of egg white and yolks being added to the dough at all times.

When incorporating the eggs, your dough may separate and break into chunks. THIS IS OKAY. KEEP WHISKING!

You’ll know when the choux pastry is fully done when you get that signature ‘V’ shape. As a guide, when the spoon or whisk is lifted out of the dough, a ‘V‘ should be left hanging from the end of the spoon. This suggests that the mixture is just a bit thicker than the dropping consistency. If you have that, then you’ve now got yourself some beautiful choux pastry dough. Just pipe and bake!

image of thai tea choux puffs

  • Taste: ★★★★★
  • Difficulty: ★★★
  • Ingredients: ★★★
  • Time: 45 min (assembly) + 30 minutes (baking) = ~1.5 hours total

Ingredients (makes ~6-8 cream puffs)

Craquelin Crust:

  • 3 tbsp butter, softened
  • 1/4 cup sugar
  • 6 tbsp flour
  • 1 pinch salt
  • orange food coloring (optional)

Choux Pastry:

  • 1/2 cup COLD water
  • 4 tbsp unsalted butter
  • 1 pinch salt
  • 1/2 cup all-purpose flour
  • 2 large eggs, at room temperature

Thai Tea Filling:

  • 2 tbsp sugar
  • 3/4 cup heavy whipping cream
  • 1-2 tbsp Thai tea mix

How To Make Thai Tea Choux Puffs:

  1. Heat up the cream and Thai tea mix until scalded.
  2. Remove the pan from the heat, cover, and let steep 5 minutes. Strain out and discard the tea mix. Chill until needed.

Making the Craquelin Crust

  1. Mix butter, sugar, flour, and salt together in a large bowl using a spatula. The mixture should resemble slightly crumbly cookie dough.
  2. Place dough between two sheets of waxed paper or inside a zip-loc bag. Press or roll dough to 1/4-inch thickness. Freeze crust until ready to use.

Making the Choux Pastry

  1. Preheat the oven to 450 F (230 C). Line a baking sheet with foil or a silicone mat.
  2. Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan.
  3. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes.
  4. Whisk eggs, one at a time, into the pastry, mixing well after each addition. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet.
  5. Smooth out tops with a wet finger.
  6. Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns.
  7. Bake for 15 minutes and then reduce heat to 400 F (175 C) and bake for another 15 minutes. Transfer buns onto a cooling rack.

Making the Thai Tea Cream Filling

  1. Beat the heavy whipping cream and sugar until fully whipped with soft peaks (‘ribbon stage’).
  2. Cut a small hole in the bottom of each cream puff.
  3. Pour the cream into a pastry bag and pipe the cream into the cooled choux until filled.
  4. Enjoy your Thai Tea Choux Puffs!!

image of hot pot on hibachi burner with raw vegetables on dining table
Written by Heidi Wright a food blogger at www.recipesmadenew.com:

I like hosting hot pot for dinner at home. It’s great for any time you want to gather with others and create a warm, energetic, and communal atmosphere. Chinese Hot Pot is perfect for an intimate date night or a large family gathering-it’s just that flexible! Putting out a hot pot brings everyone together, but it takes the pressure off of you to cook. You just need a heated pot with broth, and then your favorite ingredients to cook inside!

I love it especially for big gathering days (like Christmas or New Year’s type holidays). On big holidays I tend to spend the morning cooking and baking, and by lunchtime I am hungry, but it’s not time for dinner yet! Below is my recipe for the most basic hot pot base, and you can add whatever ingredients you like to make it your own!

Sometimes I will use a divided hot pot so that one side can be spicy broth that I like.

My favorite base broth is beef, however, my friend swears that pork makes the best broth. Thinly sliced beef, shrimp, bok choy, mushrooms, and rice noodles is my preferred combination of ingredients. The kids like shrimp, broccoli, baby potatoes, and steak. Others in my family like each pot to be themed and separated- seafood, meat, vegetarian, or spicy.

The great thing about hot pot is it gets more flavorful the longer you stay at the table adding and cooking and fishing your favorite ingredients out. It’s definitely a warming, fun activity to do together for a special dinner night or holiday. If you’re looking for an idea for dinner party or a date night in – try hot pot!

The Basics of Chinese Hot Pot:

  1. The pot and heat source: You’ll need a pot that can be set on the table and kept hot. In the past, I have used any of the following with success: a portable butane burner, a hot plate burner, an electric pot by Cuisinart with a heat setting dial, a fondue pot, and a portable stove (while we were outside camping-remember only to use safe indoor heat sources when you are inside). I really like the divided pots (look up Shabu Shabu or Hot Pot while searching and you’ll find them). If we have more than five people we usually do two pots-one for each end of the table.
  2. Utensils: We have used wood skewers, metal skewers, fondue skewers, spoons, mini tongs, small strainers, chopsticks… whatever we had on hand to make our hot pot dreams come true. Keep in mind it’s a communal pot, so color coding your wooden skewers or using the color coded fondue sticks can help you find your shrimp when it is cooked – or you can use the “dump it in” strategy and fish out your desired ingredients with tongs or a filter basket. Just keep an eye on your treasured ingredients so you know where to get them out later when they are cooked.
  3. Bowls: Shallow serving bowls for your cooked food and broth, and smaller bowls for sauces and dips to add in.
image of spicy hot pot broth with basil and peppercorn

Ingredients For Chinese Hot Pot:

  1. The Broth: A basic hot pot will have a flavorful, delicious broth as its base. If I am using beef or chicken as my main protein, I will make a rich beef, pork or chicken broth. I prefer homemade broth, but you can use store bought stock in the container! If I have a lot of seafood ingredients, I will use seafood broth. If I am going vegan/vegetarian, I will make a vegetable stock. You can also use hot pot bases (they come in a packet) that are pre-made. You can find these at most Asian food stores or online. For the second pot, I usually make a spicy broth with peppers or curry and a little coconut milk. Most hot pots need at least 8 cups of broth to fill them up. I also keep more hot broth or hot water on the table to refill the pot throughout the evening. 
  2. Ingredients to Cook: I use at least one protein item, vegetable item, and starch item for a two-person hot pot. For four or more people, I like to have three protein options minimum, four veggies, and at least two starches available.

Here are some of my favorite ingredients to get your ideas flowing:

Proteins:

  • Thinly sliced beef
  • Steak pieces
  • Thinly sliced pork
  • Thinly sliced lamb
  • Pork belly
  • Chicken breast
  • Shrimp
  • Crab
  • Lobster
  • Fish balls
  • Scallops
  • Oysters
  • Fish (halibut, salmon, trout, bass)
  • Squid
  • Tofu
image of thinly sliced lamb shoulder for hot pot cooking

Vegetables:

  • Mushrooms (shiitake, button, portobello, enoki)
  • Hard winter squash
  • Hearty greens (bok choy, cabbage, kale)
  • Asparagus
  • Carrots
  • Baby corn
  • Scallions
  • Celery
  • Onions
  • Bell Peppers
  • Chili Peppers

Starches:

  • Noodles (rice, ramen, vermicelli, yam)
  • Dumplings
  • Potatoes
  • Rice

Dipping Sauces:

  • Soy
  • Sesame
  • Chili
  • Chili oil
  • Garlic
  • Teriyaki
  • Egg yolk
  • Sriracha
  • Fish
  • Ginger-scallion
  • Hot pepper

Chinese Hot Pot Etiquette:

  • Remember it is a shared, communal pot! Don’t put your utensil that you’re using to cook your food into your mouth or let it touch your fork, spoon or chopstick you’ve put your spit on. Keep it clean for others!
  • Don’t steal your friend’s shrimp they have been cooking and waiting on. 😉
  • If you have a double broth pot, don’t cross the broths and mix them up. Keep them separate – someone at the table might not want spicy broth in the plain beef broth side.

Hosting Advice:

If you are the hot pot dinner host, here are some ideas to keep the setup accessible for all:

  • Ask your guests if they have any allergies to make sure you do not include those ingredients, since it is a communal pot. 
  • Make sure the pot is accessible to everyone around the table. Also, if you have more than 4-5 guests, you may want to set up two pots at each side of the table.
  • Place each ingredient on separate plates/bowls. Do not cross-contaminate uncooked ingredients – keep it safe and clean for your guests.
  • Save yourself on prep time – It’s okay to use frozen ingredients straight from the freezer, because they will cook in the hot pot!
  • Lastly, set up the rules for hot pot participation for your guests ahead of time so they know – do you care about chopstick washing in between dips? You would rather they use skewers in the pot or baskets to fish out their food? Just set clear expectations so people can relax and enjoy the time. 

There are many ways to build a delicious hot pot together with friends and family. Enjoy the time hosting this fun way to connect with others and build relationships over food!

Pastries in American Culture

Pastries are deeply rooted in American Culture. For instance, take the classic American pastries like Boston Cream Pie, Baked Alaska, or New York Cheesecake.

After all, this country has made its mark on the pastry world we love and know. However, Modern pastry chefs and bakers continue to rethink the possibilities by mixing classics to make new ones.

For example, they will take a classic pastry like a donut, and mix it with a flaky croissant. After all, they do this to create something new – in this case the Cronut.

In addition, pastry chefs are mixing, topping, or filling these pastries with different ingredients, flavors, textures, and baking styles. As a result, they are bringing to life new delicious creations.

A Cultural Trend

However, the mixing of classic pastries is not new. After all, it is at the heart of what American food culture is all about. For instance, we’ve seen this mixing of classics. In other words, it is resulting in new modern pastry classics – like the Cronut or Cragel or Donut Ice Cream.

As a result of this change, restaurants and pastry chefs have become overnight celebrities. Even media companies have caught on to the cultural trend.

For instance, streaming services like Netflix have signed on shows like Zumbo’s Just Desserts, Sugar Rush, Nailed it! and The Great British Baking Show because of this change. In other words, they’re taking advantage of the growing success of this cultural pastry trend.

Consequently, this trend in pastry making has Americans obsessed with trying the hottest pastries. That is why it’s no surprise there had been more and more pastry businesses popping up around America (pre-COVID).

Famous Pastries

Similarly, pastries have become famous, just like the restaurants and pastry chefs that create them. As a result of their fame, these pastries are drawing long line ups and wait times, looking like fans waiting for concerts or shows.

For instance, I recall my first time visiting Levain Bakery in the Upper West Side of New York City with my husband. We were there to try their famous Chocolate Walnut Cookie.

As a result, I recall the experience of waiting over an hour in the lineup and the hot New York summer heat beating down on us – which was hard. The cookie blew me away. As a result, the experience had me thinking about this important cultural trend for the first time.

14 Pastries that Foodies are obsessed with

Because of this change, it’s no surprise that pastry desserts are one of the most popular foods to blog about on social media.

As a result, this led us to ask the question, which ones are foodies obsessed with? To help answer this question, we asked our food blogger community to weigh in.

In addition, we thought we would share our favorite pastry mixes in each category. We hope you enjoy!

14. Cronut

13. Cannoli

12. Tarts

11. Churros

10. Cake

9. Danish

8. Eclair

7. Muffin

6. Brownies

5. Cupcake

4. Croissant

3. Cinnamon Roll / Morning Buns

2. Cookies

1. Doughnut

Next: 14 Best Starbucks Drinks to Order According to Foodies

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