Pineapple upside down muffin

Look at that nice big slice of pineapple on top.

But don't forget to check the bottom.

I keep dreaming about this beauty from Grey Dog.

242 West 16th Street

New York's Chocolate Show

I’ve been to the Chocolate Show in past years. In Paris, it was chocolate heaven. My memory of New York—a good 6-7 years ago—is one of mayhem. Crazy crowds. But my visit today, the first of the three-day expo, was blissfully jostle-free. So I got to ogle lots of chocolate.

And say hello to Rhonda of Roni-Sue, who has added new flavors to her luscious cocktail collection.

Meet Mott Green, founder of my new obsession, The Grenada Chocolate Company.

My favorite discovery of the day was Salt of the Earth Bakery.

Their cookies and brownies are wonderfully sweet-salty-chewy blends of the best ingredients.

France was well represented, too, with Pralus (but sadly, no Praluline) and LAC.

Britain was present with Prestat, whose fancy packaging pretty much blew everyone else’s out of the water.

I’ve always wanted to try John &Kira’s, a Philadelphia chocolatier, and got my delicious opportunity with a strawberry cream bonbon.

And there were a few local newbies, like Tache.

Overall, there were no huge surprises in the innovation department. There are definitely a lot of caramel options out there. And boozy truffles. And peanut butter and, of course, bacon are as popular as ever.

When you go this weekend (it’s Saturday and Sunday at the Metropolitan Pavilion on 18^th Street), be sure to bring coats to donate—the Show has partnered with New York Cares to help support the coat drive to help Hurricane Sandy victims.

Breakfast at Cookshop

When two fellow Sweet Freaks invite you to meet for a pastry breakfast at which the talented pastry chef will be present, what do you do?

Duh.

 

Needless to say, I was all too thrilled to join Niko and Kathy recently for a casual breakfast at Cookshop, at which Chef Amanda Cook talked to us about the development of the restaurant’s breakfast and pastry services. Since April, they’ve been serving up fresh baked muffins, scones, cakes and other pastries—including the most divine pain au chocolat I’ve had since Paris.

Much more chocolaty than anything you’d find là-bas, but with about the same amount of butter (that is, a lot), it was nothing short of heavenly. And Chef Cook graciously offered to start serving them with Kleenex as I told her it made me want to weep.

On the American front, she’s just as adept. A butternut squash chocolate chip muffin?? Genius.

Deliciously moist and spongy, it’s her favorite baked good with good reason.

And though I too loved it, and the blueberry muffin and Have a Nice Day muffin...

... I was especially crazy for the cookies.

Chocolate chip cookies that are gritty with sugar and butter and wonderfully laden with boulders of chocolate. And the peanut butter cookies: also magically moist, both savory and sugary.

The daily offerings, which come out of the oven right before the restaurant opens at 7:30 and are served supremely fresh until 11, change daily. So I think Niko, Kathy and I are going to have to return to sample some more.

Cookshop
156 10th Avenue

Oh, Stohrer

I miss you.

You and your gorgeous, historic interior.

And chocolaty, flaky eclairs and tarts.

Your fruity works of art.

And gateaux individuels, which are just...

... better than anything I could ever dream up.

Stohrer. Beautiful history.

Wee & sweet finale at Lincoln

Saturday was one of those "I love New York" days. Unseasonably warm. The Union Square greenmarket was filled with pumpkins, sunflowers, and bees buzzing around the sweet-smelling Concord grapes. I had a date with a good friend to see the Palm d'Or-winning French film, Amour, at the New York Film Festival. And we met for a pre-matinee brunch at Lincoln.

  

Elegant but leisurely, it was one of the best restaurant experiences I've had in a long time. The glass walls brought the energy from Lincoln Center inside, though it remained impossibly serene. Every detail, from the pour of the olive oil to the shape of the sugar spoon to the shavings of ricotta, was exquisite. And the petit plate of treats—caramels, truffles, biscotti and butter cookies—that came at the end of the meal was all I needed to make me a very happy girl.

Lincoln

142 West 65th Street