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Archive for the 'Butterfield Market' Category

Tate's Bake Shop pumpkin pie

I stopped by Butterfield Market last night to check out some desserts from their annual Thanksgiving food tasting and as an added bonus Kathleen King, founder of Tate’s Bake Shop was there signing copies of her new cookbook Baking For Friends (review coming soon).  I also tried some of Tate’s fantastic pies that are sold exclusively at Butterfield Market.  Most importantly, all Tate’s pies are on special through Saturday for $15.95 (regularly $19.95).  They have pumpkin, three-berry, pecan and apple crumb.  My personal favorite was the three-berry, but all the pies were quite good. (more…)

Mad-Mac’s Macarons

Sunday, March 20th is Macaron day! Many bakeries in New York will be participating by offering free macarons. To receive a free macaron just tell the shop you are there for Macaron Day NYC.  Visit for a complete list of participants and more information. Go here for coverage of last year’s event.  Participants as of March 17:


Vegan Divas whoopie pie

I continue to be amazed at how good NYC vegan desserts are these days.  Today I received a vegan chocolate whoopie pie filled with chocolate cream and chocolate chips.  The heart-shaped cake portion of the cookie was very moist and had a great chocolate flavor.  The creme filling was nice and light but was not lacking in cocoa flavor.  Inside the creme were a few small dark chocolate chips. (more…)

Vegan donuts from Vegan Divas NYC

As I have said many times before, otherwise intelligent people react in strange ways when you tell them a food is vegan.  In fact, the very mention of the word “vegan” can send some of my sober, peace-loving friends into a foaming rant.  I have three words for these people: Open your mind!  Seriously people, it’s now possible to have your (vegan) dessert cake and eat it too. (more…)

The flourless vegan coconut macaroon

Yesterday I wrote about my two favorite sweets from the Vegan Divas line, the brownie and the chocolate frosted cupcake.   However, there were more creations to try – all with no milk, dairy or eggs.

The cookies were fine but were not in the class of the brownie, mousse or roll

The item that got the most raves during the sample give-away at Butterfield Market was definitely the rich chocolate mousse.  This is a mousse with the texture of chocolate pudding.  It’s made with copious amounts of dark chocolate and contains raw cocoa beans.  It was so silky smooth it reminded me of a panna cotta.

If I served this at a party I wouldn’t even need to tell my guests that it was vegan because they wouldn’t be able to tell the difference.  Again, as with the brownie and the cupcake, this dessert is competitive not just against other vegan desserts but with full dairy desserts as  well.

Rich chocolate mousse (made with raw cocoa beans) $4.49

Raspberry coconut roll

The raspberry coconut roll was one item that the Dessertbuzz team spilt on.  I thought this was a very solid dessert item worthy of  recommendation.  The other half of the dessertbuzz team on this day, a highly experienced baker, thought the “roll” was superb and worthy of a DessertBuzz “rave”. (more…)

One of the best brownies I have had in NYC - Vegan or not

Since starting Dessert Buzz 4 years ago I have learned that one of the most difficult things to do is to get people to believe that a vegan dessert can be really good.  One problem is that most people don’t know what the word “vegan” actually means.   Usually, they have a vague understanding that it means “healthy” or “has no meat in it”.  Some believe it refers to foods that are made only from cardboard packing materials.

Sometimes, a person will know what vegan means (contains no animal products) but doesn’t understand what impact that should have on food taste.  This is all pretty funny when you consider how many kids were born and raised on a 90% peanut butter and jelly diet.   Guess what?  It’s vegan!   To learn what makes peanut butter and a million other foods taste so good, keep reading, otherwise just skip to the reviews.

The frosting on the gold leaf cupcake

Flavor delivery 101:

In desserts and in baked goods (and most savory items too) the single best ingredient to deliver a flavor, like chocolate, to your palate is through fat.   Somehow our tongues detect a flavor more deeply when it’s accompanied by a high fat content.  Our brains seem to like it that way too.  That’s why chocolate croissants are awesome, bacon is currently bigger than the Beatles and premium ice cream like Ben and Jerry’s or Grom gelato rocks our world.

So what does this have to do with vegan desserts?  Well, we now know “vegan” only means “contains no animal products”.   So a vegan food can contain copious amounts of fat (or sugar or chocolate for that matter) as long as it doesn’t come from animals.  So, in theory, there is nothing inherent about something being vegan that should keep it from tasting really good.  The challenge with vegan baking is that it’s relatively new and everything hasn’t be figured out yet.  Some chefs however, like Camillo Sabella from Vegan Divas have started to figure it all out and have produced some really superb results.

I recently tasted 8 products from the 20-item Vegan Divas line of vegan desserts and baked items at Butterfield Market.   Overall this line really impressed me.  At least 4 of the items deserve to be compared to best-in-class non-vegan baked goods.

The star of the show was the brownie.  To me, this brownie had it all.  Deep, rich cocoa flavor?  Check.  Extremely fresh and moist? Not too sweet?  Check and check.  Connoisseurs (there is such a thing and they read this site) will note the dark color of the brownie (see picture).  I have found that nine times out-of-ten the darker the brownie the better the brownie.  If you like your brownies to taste like a flowerless chocolate cake from a fancy restaurant then you will love this brownie.  If you like a very sweet brownie like Fat Witch this might not be for you.  $4.49 .

The macaroon