If you are a fan of the FX/Hulu series “The Bear“, you may be excited to hear that the show is currently up for 13 EMMY nominations including Outstanding Lead Actor in a Comedy Series (Jeremy Allen White), Outstanding Supporting Actress in a Comedy Series (Sydney Adamu), Outstanding Directing, and more! (Tune in on January 15, 2024, for the live telecast on FOX or stream it the next day on HULU.)
Chicago is often a backdrop for hit TV shows but Season 2 of “The Bear” has brought greater awareness to Chicago’s dynamic food scene. Extending beyond the famous Mr. Beef in Season 1, the second season highlights a range of Chicago hot spots from Michelin-star restaurants to casual pizza joints. It’s become so popular in fact that it’s even inspired a local operator to create Yes, Chef! Chicago: A Bear-Inspired Food Tour.
Setting the scene for a month of culinary excellence, the EMMY buzz surrounding “The Bear” is the perfect kick-off to Chicago Restaurant Week (January 19 – February 4, 2024) which officially begins Thursday, January 18 (6:00 – 9:00 p.m.) with First Bites Bash, an all-inclusive tasting event at the iconic Field Museum where guests can enjoy gourmet bites from local restaurants, sip wine, beer and spirits from top brands and explore select Field Museum exhibits after hour.
Chicago Restaurant Week will feature over 350 participating restaurants offering unbeatable prix fixe menus for a set price of just $25 for brunch/lunch and $42 or $59 for dinner.
Fans of “The Bear” might recognize the below restaurants and be interested in taking advantage of the following specials:
After, the companion cocktail lounge of Ever which is the stand-in for the Copenhagen restaurant where Chef Marcus perfects his dessert skills, is offering a 3-course dinner for $59 (*beverage tax and gratuity not included).
Avec, where Chef Syd gets a pre-service sneak peek and gets advice from famed Chicago restaurateur Donnie Madia is offering a 2-course brunch at $25 per guest, 3-course lunch at $25 per guest or 4-course dinner at $59 per guest (*beverage tax and gratuity not included).
Publican Quality Meats, where Chef Syd gets a butcher lesson from PQM’s very own Rob Levitt, is serving up a dinner menu for $59 (*beverage tax and gratuity not included).
Chicago’s own Michelin ‘Green Star’ recipient Daisies is offering 4-course dinner menus starting at $59. The Green Star is designed to recognize environmental sustainability, and Daisies is one of only 28 restaurants in North America, and the only one in Chicago, that can boast this accolade.
Additionally, there are dozens of acclaimed Michelin- and James Beard Award-winning spots on the list this year, an affordable way to experience more of Chicago’s creative, fine-dining scene: https://www.choosechicago.com/blog/dining/fine-dining-chicago-restaurant-week/Search the Participating Restaurants Guide to reserve your place; the website enables you to search via cuisine or neighborhood, indicate dietary preferences (gluten-free, vegetarian/vegan), and support women-owned and minority-owned businesses.
Treat your sweetheart to an unforgettable getaway at Charlottesville’s most premiere destination, Keswick Hall. The luxury resort will offer a “Virginia is for Lovers” package for those couples seeking a luxurious, romantic escape this season. Along with premium luxury accommodations, couples who book this experience will receive caviar, truffles, and champagne in their room in addition to $100 resort credit to the resort’s signature restaurant by Jean Georges, Marigold.
Marigold will have a special dinner menu for Valentine’s Day as well. The 4-course tasting menu starts at $138 per person and includes dishes such as roasted beef carpaccio, pumpkin and basil pot stickers, peppercorn crusted beef and a champagne mousse for dessert.Link to menu.
Tucked away in the heart of the Ozark Mountains, Big Cedar Lodge is the ultimate romantic retreat in the Midwest for Valentine’s Day with picturesque views of Table Rock Lake and a variety of experiences inviting couples to spend precious time together on this special day. Embracing the natural beauty of the great outdoors, the resort offers Private Log Cabinsas a classically cozy escape complete with a wood-burning fireplace, luxury tub, private balcony, full kitchen, rustic decor and the charm of the Ozarks.
On Valentine’s Day, couples can celebrate their love over a creative evening at Big Cedar Lodge’s Valentine’s Date Night, where they can decorate candy bars, build a curated charcuterie board and end the night with wood burning a custom design onto a charcuterie board to take home as a keepsake.
Other activities couples can enjoy during their romantic getaway include dining with sunset views at Osage Restaurant, channeling their artistic side with a pottery class, learning mixology to craft artisanal cocktails and much more.
A landmark destination on Northeast Florida’s pristine coastline, guests seeking the ultimate romantic getaway should look no further than TheLodge & Club, where guests can book theStir the Fire Package to enjoy a one-of-a-kind experience inclusive of accommodations in an exclusive oceanfront fireplace suite, daily beach chairs for two and welcome cocktails for two.
Enhance the experience even further with the newRomance Dining Package—a private in-room dining experience that includes waited service and interactive tableside preparation by Executive Chef Cameron Walton. The three-course menu features a variety of dishes including, Caesar salad or jumbo lump crab cake with piquillo pepper buerre blanc, filet mignon and cold-water lobster or chateaubriand (carved tableside), and warm chocolate raspberry lava cake or bananas foster. The private dining experience is available for $150 per person, inclusive of a choice of Sparkling Wine, Chardonnay or Cabernet.
Each guest room and suite at The Lodge & Club is located on the water featuring oceanfront views for the ultimate romantic winter beach getaway.
Located on the pristine beaches of Northeast, Florida, the iconic Ponte Vedra Inn & Club has provided an idyllic coastal escape for decades. Special for Valentine’s Day, couples can enjoy a Valentine’s Day dinner with wine pairings or can reserve the private Chef’s Table experience at Ponte Vedra Inn & Club’s signature fine-dining restaurant, Seahorse Grille, which includes an intimate setting at the heart of the kitchen, where Chef de Cuisine, Erik Osol, will craft a 10-course tasting menu curated for guests’ palates.
At The Spa, couples can re-connect and revitalize in a private room with an array of services designed for two, inclusive of steams, soaks and more within an intimate setting while the spa’s discreet staff caters to couples’ every need. Additionally, couples can book theBed & Breakfast package featuring luxury accommodations, breakfast for two each morning and a welcome amenity upon arrival.
Nestled in the heart of Uptown Dallas, Hôtel Swexan is the perfect haven for romance this Valentine’s Day, exuding European elegance and old-world luxury, yet remaining true to its lovable and unwavering Texan spirit. A family-owned, 134-room boutique concept, Hôtel Swexan was meticulously designed by world-renowned Japanese architect, Kengo Kuma, featuring enchanting rooms and suites to set the stage for unforgettable romantic moments.
An enchanting and relaxing vacation experience perfect for Valentine’s Day, Hôtel Swexan offers the pinnacle of romantic luxury with its exclusive Romance Package.
The offer includes two monogrammed Frette bathrobes, a dozen roses, complimentary champagne, chocolate covered strawberries, and macarons upon arrival, daily full, Swexan breakfast at Isabelle’s, Léonie, or in-room dining, one night’s accommodation for two at Hôtel Swexan, and overnight valet parking. The hotel’s crown jewel is its expansive rooftop infinity pool, perched 20 floors high with 180-degree panoramic views of the mesmerizing Dallas skyline, providing a captivating backdrop for intimate yet photo-worthy memories.
The hotel is uniquely playful and inviting, with an afternoon tea service, martini bar, hidden imbibing outpost, a robust lineup of entertainment, art and wellness facilities, so couples can engage and indulge or relax and recuperate, all within the walls of the expansive hotel. Venturing out, couples can explore the vibrant 19-city-block Harwood District, a flourishing walkable neighborhood chock-full of eateries, art, public parks, multi-use spaces and more.
The Forbes Five-Star oceanfront retreat, Eau Palm Beach Resort & Spa, shines as a crown jewel of Florida’s Gold Coast and offers nothing short of glamour and sophistication at every turn. Special for the month of February, treat that special someone to a deluxe in-room dining experience, “Room with a Veuve,” and receive complimentary chocolate covered strawberries with the purchase of a bottle of champagne.
Enjoy a special 4-course Valentine’s Day menu at Polpo Palm Beach in addition to a la carte menu Angle Valentine’s Day Dinner – Open for A La Carte Dining with a special 4-course prefixed menu, indulge in delicious food while immersing in sounds from Chad Micheals on the Grand Piano (5:30 – 9:30pm) Stir (2/9-2/14) – Go beyond a bit of a bubbly or bottle of wine this Valentine’s Day and enjoy a romantic cocktail menu ‘Drunk on Love’ that you are sure to adore. (4pm – 12am)
Set in the heart of Downtown Nashville and originally opened in 1910, The Hermitage Hotel has stood as Nashville’s premier luxury property for more than 110 years.For an ultra-luxurious Valentine’s Day, guests can book The Hermitage Hotel’s Ultimate Romance Package (Starting at $15,000) for an opulent stay in the Hermitage Suite and a one-of-a-kind dinner in The Veranda, a historic space that has hosted some of the most charming and intimate weddings in Nashville.
The couple will have the entire Veranda to themselves while a heartfelt song is created exclusively for the couple and performed during dinner for a true Music City experience.
Package is complete with One Dozen Roses, Rose Petal Turndown, Champagne, Chocolates and Strawberries, and Breakfast in Bed or at the hotel’s signature restaurant, Drusie & Darr by Jean-Georges.
Couples can book the SuiteHeart Romance Package for a $200 Property Romance Credit to be used at the full-service Thompson San Antonio Spa, dining at signature restaurant Landrace, minibar, or parking. Guests will also arrive to a beautiful rose petal setup and a bath/shower welcome amenity for deserving R&R with their loved one.
Not to be missed: cocktails and twinkly city and star views at The Moon’s Daughters, an enchanting indoor-outdoor rooftop restaurant and bar floating high above the River Walk that dazzles from its 20th-story perch over the city. Couples can also indulge in the epitome of romantic bliss with the property’s highly sought-after Cabana Cuddle Up, an experience that seamlessly melds ultimate relaxation with unparalleled luxury.
Begin your journey with an opulent 80-minute massage for two in the exquisite couples’ room, where tranquility and connection intertwine. Following the rejuvenating session, continue the enchantment as you and your favorite person nestle into the sumptuous embrace of one of the poolside daybed cabanas. Here, amid the soothing ambiance, revel in the shared joy of sipping on chilled champagne and partaking in a curated picnic, where every bite is a celebration of love and indulgence. Offer Code = SATROM for Booking Dates: 1/4/2024 – 2/14/2024; Stay Dates: 2/9/2024-2/18/2024
Sip the tropics with Key Lime Pie, the latest flavor from J.F. Haden’s Craft Liqueurs. This addition to their lineup is among the first of the plant-based crème liqueurs on the market perfectly capturing the essence of Florida’s most iconic dessert. Crafted with meticulous attention to detail, J.F. Haden’s products including their Citrus, Mango, Espresso, and Lychee liqueurs, are made in small batches, distilled and bottled in Florida by Tropical Distillers under the expert guidance of master distiller Jason Ericson. Even better, J.F. Haden’s Key Lime Pie Liqueur is distilled without using any artificial colors, flavors, or preservatives.
Plant Based & Natural
J.F. Haden’s Key Lime Pie Liqueur is at the forefront of the market’s growing demand for plant-based alternatives. As one of the pioneering dairy-free and plant-based options, it provides consumers with a guilt-free indulgence while staying true to authentic flavors.
“Our team is excited to introduce Key Lime Pie Liqueur,” said CEO Buzzy Sklar. “We have created a truly exceptional liqueur that captures the spirit of the classic key lime pie, while also meeting the dietary preferences of our diverse consumer base. With its plant-based formulation and remarkable taste, we’re confident that Key Lime Pie will become a favorite among cocktail enthusiasts.”
Historic Flavors and Revolutionary Distilling
Anticipating evolving preferences, J.F. Haden’s has set its sights on revolutionizing the crème liqueur landscape. In the pipeline are plans to introduce an entire line of plant-based creme liqueurs over the next 24 months. It’s part of their dedication to crafting unique liqueurs that showcase the rich and flavorful culinary heritage of America. Like all of their flavors, Key Lime Pie is designed to be versatile, lending itself to both classic and inventive cocktails. From refreshing summer spritzers to dessert-inspired creations. Consider the possibilities endless.
About Key Lime Pie: A Florida Classic
Known for its tartness and sweetness, key lime pie is a beloved dessert that embodies the tropical flavors of Florida and found on almost every menu in the Sunshine State. Now translate that to a glass where the taste of ripe and juicy key limes are blended into a creamy, fluffy texture with a hint of classic graham cracker found in the crust and you have smooth and tangy tropical flavor for a great addition to any cocktail or recipe.
KEY LIME PIE MARTINI
2 oz J.F. Haden’s Key Lime Pie Liqueur
1 oz Vanilla Vodka
Graham Cracker Crumble
Fill a cocktail shaker with ice. Add J.F. Haden’s Key Lime Pie Liqueur and vanilla vodka to the shaker. Shake vigorously for about 10 seconds to combine and chill the ingredients. Strain the mixture into a chilled martini glass. Garnish the rim and cocktail with crushed Graham crackers. KEY LIME PIE COLADA
Love the idea of an ice cream road trip? Then why not join Drumstick in celebrating its 95th anniversary and get the chance to win a new road trip vehicle. How easy is it to win? Grab your car keys and head out on the open road, traveling to all 11 stops on The Great Drumstick Summer Road Trip. Those completing the quest get the chance to win and customize a Drumstick vehicle of their dreams.
Didn’t know you had a Drumstick vehicle of your dreams? You will after considering such options as a cobalt blue exterior or interior lighting, a motorcycle with a sidecar that doubles as a freezer, or a glove compartment that keeps Lil Drums cold and within reach?
Drumstick will hook you up with the ability to build your vehicle to accommodate your next adventures with Drumstick handy.
According to Ohio State University, the ice cream drumstick (not to be confused with the chicken drumstick) was invented by brothers I.C. and J.T. (Stubby) Parker of the Drumstick Company of Fort Worth, Texas, in 1928. The Parkers wanted to provide prepackaged ice cream cones but found that the cones became too soggy before they could be shipped to sellers. To solve their problem, they reached out to Ohio State food scientists who quickly came up with the idea of coating the cone in chocolate – and the drumstick (so named because someone thought it looked like a fried chicken leg) was born. Subsequent innovations included adding chocolate to the inside rather than the outside of the cone.
Although Ohio State was not paid for the original work on the drumstick, Tom Parker, Stubby’s son and I.C.’s nephew became a longtime supporter of the university. The Parker Food Science and Technology Building is named in the family’s honor.
Flash forward to modern times. The Drumstick now comes in a variety of flavors and sizes—caramel, vanilla, chocolate, vanilla fudge, banana split…well, you get the idea. As for sizes, think classic, king size, mini drums and lil’ drums. And for those who don’t like or can’t have nuts, peanut-less Drumsticks.
HOW THE ROAD TRIP WORKS
Join one of Drumstick’s biggest fans, Dr. Umstick, as he reveals his personal ultimate summer road trip, the Drumstick Road Trip.
Each stop is inspired by the iconic Drumstick sundae cone we all know and love, whether you’re smiling at the Smiling Peanut in Georgia, checking out the World’s Largest Chocolate Fountain in Las Vegas, or visiting Drumstick HQ in Oakland.
How to enter? At each stop on your Road Trip, snap a photo or video with a Drumstick or Drumstick box and post it to Instagram or Facebook with the hashtag #DrumstickRoadTrip and tagging @Drumstick.
Can’t hit all stops? No problem. Even if you can only make it to a few stops, be sure to tag Drumstick and you’ll automatically be entered for a chance to win a YEAR’S SUPPLY of sundae cones or iconic Drumstick merch. Each post is an additional entry.
The Drumstick Road Trip started June 21st and runs through the last day of summer, September 22nd.
A new barbecue restaurant in Canaryville, Bell Heir’s BBQ opened its doors in January 2023. Located at 704 W. 47th St., this casual spot offers diners brisket, ribs, burgers, and more. (Neighborhood: South Side)
Bistro Monadnock, a French bistro from the owners of Victor Bar and Love Street, will open in Spring 2023. Located inside the 130-year-old Monadnock Building at 325 S. Federal St., the menu will feature classic French dishes prepared by executive chef Johnny Besch. (Neighborhood: The Loop)
The Cauldron, a magic and wizard-themed restaurant and bar that brings fantasy to life through food and beverage spaces around the world, is pleased to announce the grand opening date of its third location in the U.S. in Wicker Park (1612 W Division St.) on May 4, 2023. As the brand’s largest U.S. location yet, The Cauldron Chicago fills the space of a 10,000-square foot former bank that will boast a ticketed and ever-evolving Potion-Making Experience, a walk-in restaurant and bar with weekly programming, and more. (Neighborhood: Wicker Park)
Dawn, a new brunch spot from the owner of Caribbean bar and restaurant 14 Parish, will open Summer 2023 at 1642 E. 56th St. at the former home of Piccolo Mondo. Restaurateur Racquel Fields, a South Side native, is planning to offer a combination of new American fare and Southern staples like fried green tomatoes. (Neighborhood: Hyde Park)
Vegan cuisine is on the menu at Don Bucio’s Taqueria in Logan Square. James Beard Award-nominated chef Rodolfo Cuadros opened the plant-based restaurant at 2763 N. Milwaukee Ave. in early 2023. (Neighborhood: Logan Square)
West Loop Mexican restaurant and bar Federales will open a second Chicago location in Logan Square at 2471 N. Milwaukee Ave. in Spring 2023. Four Corners, the hospitality group behind Federales, Ranalli’s, Benchmark, and Kirkwood, will transform the former Marcello’s Father & Son restaurant space into Federales’s Logan Square outpost. (Neighborhood: Logan Square)
Fioretta is a new steakhouse from the team behind Siena Tavern and Prime & Provisions set to open in Spring 2023. The menu at the 318 N. Sangamon St. location features Italian-American fare. (Neighborhood: Fulton Market)
After debuting Gordon Ramsay Burger in December 2021, celebrity chef and restaurateur Gordon Ramsay plans to pay homage to one of his most popular TV shows with Gordon Ramsay Hell’s Kitchen. Set to open in River North in 2023, the 18,000-square-foot two-story restaurant will be one of only a handful locations in the U.S. and will include a few unique-to-Chicago, to-be-determined menu items. (Neighborhood: River North)
Kindling | Downtown Cookout & Cocktails, a new concept from The Fifty/50 Restaurant Group, opened January 2023 inside the Catalog at Willis Tower. The 17,000-square-foot live fire show kitchen restaurant is helmed by James Beard Award winner Jonathon Sawyer, formerly of the Four Seasons Hotel’s Adorn Restaurant & Bar. (Neighborhood: The Loop)
New York City restaurant Kohoku-Ku Ramen is opening its first Chicago location in Spring 2023. The shop at 1136 W. Thorndale Ave. offers diners 12 different types of ramen with a variety of broths. (Neighborhood: Edgewater)
Michelin-star Chef Daniel Rose returned home after years in New York and abroad to open a French restaurant Le Select in Chicago with the industrious Boka Restaurant Group in January 2023. The menu features traditional French brasserie fare, showcasing the best ingredients and classic French techniques. (Neighborhood: River North)
Ramen-san’s Lincoln Park outpost will mark the fourth location of the noodle shop. Sushi-san’s debut will signal the sushi restaurant’s third location. (Neighborhood: Lincoln Park)
The first restaurant, Miru (pronounced mē-rōō), from Executive Chef Hisanobu Osaka will open Spring 2023 in tandem with the hotel. Miru, Japanese for “view,” will showcase Chef Osaka’s unique take on Japanese cuisine and boast two terraces and a dining room that overlooks the Chicago River and Navy Pier. The Japanese restaurant will be open for breakfast, lunch, and dinner. The menu will include sushi, sashimi, and raw selections from the sushi bar, complimented by a selection of Izakaya-style dishes like hand-made dumplings, skewers, fried rice, and hot pots, as well as a robust wagyu and seafood section.
The second restaurant, Tre Dita (pronounced trā dē-tä), Italian for three fingers, is a nod to the thickness of a properly cut bistecca Fiorentina that the restaurant will be serving from its open-hearth wood fired grill. The Tuscan Steakhouse is in collaboration with award-winning Chef Evan Funke (Felix, Mother Wolf) and will open later in 2023.
Netflix’s School of Chocolate winner and Jean Banchet Award nominee Juan Gutierrez has been named Executive Pastry Chef, while
will oversee the restaurants’ beverage programs as Beverage Director.
Little Goat Diner, the newest location from James Beard Award-winning chef Stephanie Izard, will open its doors at 3325 N. Southport Ave. in Spring 2023. The menu features new takes on classic diner dishes like burgers, French toast, and chicken and dumplings. (Neighborhood: Lakeview)
Choose Chicago is the official sales and marketing organization responsible for promoting Chicago as a global visitor and meetings destination, leveraging the city’s unmatched assets to ensure the economic vitality of the city and its member business community. Follow @choosechicago on Facebook, Instagram, Twitter, LinkedIn and TikTok and tag #ChicaGOandKNOW. For more information, visit choosechicago.com.
My friends at Mindy Bianca Public Relations tell me they love representing Bowling Green, Kentucky for many reasons, but at the top of their list is the fact it’s the hometown of Duncan Hines. Most of us know his name from boxed cake mixes sitting on the grocery shelves, but that’s just part of his story as Mindy would say. Here’s a big wedge of American pop culture for you … perhaps best served with a tall glass of milk.
Let’s start close to where Duncan Hines himself did … right near Bowling Green, Kentucky. Boyce’s General Store is a foodie heaven, serving as the kitchen and retail shop for two phenomenal dessert bakers, The Pie Queen and The Cake Shop. Though the dynamic duo who bake the cakes create all sorts of flavors – the display case simply makes your mouth water – we’re most intrigued by the bundt cakes. No matter which flavor you get, you can expect a cake that’s moist and rich and covered in a cream cheese glaze. If you don’t need to serve 10 to 12 of your closest friends, go for the mini sampler, which features one each of chocolate, apple spice, snickerdoodle and red velvet.
For years, Caroline’s Cakes has been sending its delicacies out through their successful mail-order service. Last year, though, the bakers finally opened a storefront along Beaumont Avenue in Spartanburg, meaning that visitors to this town along the northern border of South Carolina can finally walk into a shop for an immediate taste of one of the city’s most delicious exports. The 7-Layer Caramel Cake features – surprise! – seven layers of moist yellow cake crowned by melt-in-your-mouth caramel icing. It’s a Southern classic that has achieved ultimate success: making it to Oprah’s list of favorite things! (It’s on our list of favorite things, too, but we know that doesn’t carry nearly as much prestige as Oprah’s.)
When Hurricane Katrina blew through Louisiana in 2005, Keith and Nealy Frentz, who were both sous chefs at the world-famous Brennan’s restaurant in New Orleans, found themselves out of work. They evacuated to Keith’s hometown of Covington and opened their own restaurant just a year later. It’s hard to decide on the very best meal at Lola – we can confirm that everything on the menu is delicious – but one thing is certain: You must end that meal with a piece of hummingbird cake. Nealy uses her grandma’s recipe to craft this moist banana cake that’s filled with chunks of juicy pineapple and a dash of cinnamon. It’s all topped off with a decadent cream cheese icing, ensuring that both the fruit and dairy food groups are beautifully represented. Hooray for Nealy’s take on the food pyramid!
Lane Cake was invented by Emma Rylander Lane more than 100 years ago as an entry in Alabama’s state fair, with its recipe being officially published in a cookbook in 1898. It entered popular culture through multiple mentions in Harper Lee’s 1960 novel To Kill a Mockingbird, and it ultimately bumped hummingbird cake (sorry, Nealy!) out of the way to become Alabama’s official state dessert. The cake gets its incredible flavor from its rich icing, which is made with chopped pecans, golden raisins, coconut and Alabama whiskey and then spread between layers and layers of moist cake. Chef Jim Smith, proprietor of The Hummingbird Way Oyster Bar, one of Mobile’s favorite restaurants, is the former executive chef for the State of Alabama … so we can confirm he knows his way around the state’s favorite dessert.
The MBPR team is proud to represent an array of Southern destinations, and you’ll see a running theme among them when it comes to their baked goods: moist cake, some sort of fruit or nut, cream cheese icing. Our favorite selection in Lafourche Parish, Louisiana, aka “Louisiana’s Cajun Bayou,” is the Italian Cream Cake from the charming Cajun Pecan House. The place lives up to its name and tosses pecans on and in pretty much everything. Lots of folks come here looking for a pecan pie or a praline – both of which are delicious – but the bakers also put plenty of their namesake nut into a yellow cake batter that’s made extra-moist by the addition of coconut. Then they slather it in a rich cream cheese icing that’s topped with additional coconut and – you guessed it – more pecans! It feels more Southern than Italian to us, but we are NOT complaining!
Your sweet tooth will get quite a workout at the Deep South Cake Company, which is home to a dazzling array of cakes and cupcakes. But the winner by a landslide – the bakery sells at least 1,400 of them between Thanksgiving and Christmas alone – is the legendary caramel cake. Shannon Rumley and her team put a lot of time and energy into this cake, which features a burnt sugar icing that Shannon’s mother and grandmother taught her how to make when she was just a kid. Achieving the proper consistency for the icing requires constant stirring, so this cake truly is a labor of love. If you’re not into caramel – or if you’re loyal to Caroline’s Cakes (see above) and feel guilty eating a caramel cake from anywhere else – don’t fear: Shannon’s second-best seller is a strawberry cake that cuts the sweet with a little zip from the berries.
Speaking of strawberries, how about that classic romantic combo of berries and champagne? There’s a lot to love about a stay in the historic HOTEL DU PONT in downtown Wilmington, but we think that being just a few paces away from the offerings at Spark’d, the hotel’s bake shop, is one of the strongest motivators for booking a room here. The Pink Champagne Cake is the delightful merger of strawberry cake, strawberry jam and Champagne buttercream icing. With a little advance notice, the hotel’s pastry team is also happy to create a custom design to ensure that the cake you order is perfectly suited to its recipient.
A Louisiana bakery that proves that so-called seasonal cakes are amazing all year round is Mrs. Johnnie’s Gingerbread House. Locals know – and visitors are finally discovering – that gingerbread is appropriate for every season, not just Christmastime. This low-key shop, which is easily mistaken for a neighborhood home, is hidden in plain sight. But those in the know (many of whom learned about the Gingerbread House thanks to a viral TikTok video last year) can tell you that this popular establishment offers a special cake that throws one heck of a Christmas party in your mouth. Leona Guillory Johnnie, the original owner of the bakery, spent 40 years perfecting the recipe. Today her son, Kevin Ames, continues her legacy, also serving traditional tea cakes and an array of pies.
Look for the “Cake Man” on the beaches of Negril during a stay at Sunset at the Palms
It’s not gingerbread, but some people swear that ginger is the magic ingredient in a dessert that our client resort in Jamaica turned us on to. It’s called “gizzada,” but it also goes by the nickname “Pinch Me Round.” Though it’s technically more of a tart than a cake, the fact that a guy called the “Cake Man” sells gizzadas during his rounds on the beaches of Negril convinced us that the dessert warrants a spot on our list. Each islander has their own spin on this classic Jamaican dessert, which features a pinched pastry shell filled with plenty of sweet, grated coconut. Some bakers like to add a touch of ginger to give it a little kick. The dessert is said to have originated among Portuguese Jews who came to Jamaica to escape persecution, but over the years the Jamaicans have made the dessert truly their own. In fact, they say that the shape of the treat will remind you of the shining sun you’ll see on your trip to the island.
If you can’t get to Jamaica right now, you may be able to live vicariously with a visit to Market Wego, a proper Cajun market in southeastern Louisiana. Its owner, River Shay, says her grandmother, Tricia, simply loved visiting Jamaica. On each of her trips, Tricia liked to sample the island’s rum cakes. Over the years, she took what she loved about each variation to create her very own recipe. Her cake truly pays homage to Duncan Hines, because Tricia swore by using only a Duncan Hines cake mix as the base … and then adding an extra splash of rum at the end. Her recipe is still used to this day, and patrons order the cake at all hours – breakfast, lunch and dinner!
Dolly Parton’s theme park is known for its delicious meal offerings – around here, “park food” means way more than hot dogs and funnel cakes – but during Dollywood’s annual Flower & Food Festival (this year held April 21 through June 11), the culinary team really steps up its game to make foods that are as attractive as they are tasty. One of our favorites is the collection of “flower cupcakes” available at Spotlight Bakery near the park’s entrance. Each flower cupcake is a beautiful work of art that celebrates the natural beauty of the park, which is nestled in the Great Smoky Mountains of East Tennessee. And to bring it full circle, Parton recently collaborated with Duncan Hines’ namesake company, resulting in her very own line of cake, muffin and biscuit mixes.
On Monday, March 6, Nothing Bundt Cakes is giving away one free OREO Cookies & Cream Bundtlet (mini bundt cakes) to the first 111 guests at each/the bakery in Phoenix at 1:11pm local time in celebration of OREO’s 111th birthday.
This newest flavor is the result of the Nothing Bundt Cakes® and OREO® brands joining together to create their new LTO Cookies & Cream flavor, available in all signature sizes.
OREO Cookies & Cream features Nothing Bundt Cakes’ classic white cake baked with OREO cookie pieces and crowned with Nothing Bundt Cakes’ signature cream cheese frosting.
“We couldn’t think of a sweeter partnership than bringing together our recipe with the iconic OREO cookie,” said Nothing Bundt Cakes Chief Marketing Officer Angie Eckelkamp. “We know our guests will enjoy two favorite treats in one as they celebrate their special moments or those ‘just because’ times with our exciting new featured flavor.”
In honor of the new partnership, guests will have a chance to win one of 10 gift cards in a giveaway on the Nothing Bundt Cakes Instagram page on Feb. 6, the day the flavor launches. That day, followers who comment and tag a friend on a specific Instagram post will be entered to win a $100 Nothing Bundt Cakes gift card plus a variety of OREO and Nothing Bundt Cakes merchandise.
Nothing Bundt Cakes will also help celebrate OREO’s 111th birthday with a cake giveaway at all locations across North America. On Monday, March 6, at 1:11 p.m. local time, the first 111 guests at each bakery will receive a free OREO Cookies & Cream Bundtlet, the brand’s individually packaged miniature Bundt Cake.
Nothing Bundt Cakes offers bite-sized Bundtinis®, miniature Bundtlets, Bundtlet Towers, 8- and 10-inch Bundt Cakes and Tiered Bundt Cakes in nine flavors in addition to rotating Featured Flavors and a gluten-free Chocolate Chip Cookie flavor, available at select bakeries. Guests can add festive and unique decorations and toppers to their cakes for a variety of occasions, and bakeries also offer retail items, including party supplies, décor and gifts.
To find the nearest bakery and to order online for pickup or delivery, visit www.nothingbundtcakes.com.
About Nothing Bundt Cakes®
Dallas-based Nothing Bundt Cakes was founded in Las Vegas in 1997 by Dena Tripp and Debbie Shwetz. It has grown to become the nation’s largest specialty cake company, with nearly 500 franchised and corporate bakeries in 40-plus states and Canada. Bakeries offer handcrafted Bundt Cakes in a variety of flavors and sizes, such as bite-sized Bundtinis®, miniature Bundtlets and 8- and 10-inch Bundt Cakes, plus decorations and gift options for many occasions. Nothing Bundt Cakes is committed to building a team of bakery owners and employees who embody the joy-filled brand, resulting in industry accolades including Entrepreneur’s Franchise 500 List, Inc. 5000’s Fastest-Growing Private Companies, Franchise Business Review’s Franchise Hall of Fame and, for eight years running, Franchise Times’ “Fast and Serious.” For more information about Nothing Bundt Cakes, visit nothingbundtcakes.com/. To learn more about franchising opportunities, visit https://www.nothingbundtcakes.com/franchise-opportunities/.
About OREO® OREO® is the world’s favorite cookie, available in more than 100 countries around the globe. Over 60 billion OREO® cookies are sold each year with more than 20 billion of those cookies sold in the U.S. annually. An estimated 500 billion OREO® cookies have been sold since the first OREO® biscuit was developed in 1912. For more information, follow OREO® on Facebook/OREOUnitedStates, Twitter @OREO or on Instagram @OREO.
“If it doesn’t have cheesecake in it, it should” is the baking motto that Jocelyn Brubaker lives by. Over the years, she has baked thousands of cheesecakes and challenged herself to work cheesecake into any and every dessert for the millions of readers who try and trust the recipes on her blog.
Now, in her debut cookbook, Jocelyn will show you all the wild and wonderful ways you can go beyond traditional cheesecake. You’ll find creative and mouthwatering cheesecake desserts like:
* Peanut Butter Cup Cheesecake Brownies * Cookies-and-Cream Cheesecake-Stuffed Strawberries * Snickerdoodle Cheesecake Cookie Bars * Marshmallow S’mores Cheesecake * Apple Crumb Cheesecake Pie
With over 75 delicious recipes, dozens of easy-to-use baking tips, gorgeous color photos, and Jocelyn’s warmth and bubbly personality on every page, this cookbook will become the go-to source for all things cheesecake, perfect for new and experienced bakers alike. With Jocelyn by your side in the kitchen, every dessert can become a blank canvas for a little cheesecake love.
About the Author
JOCELYN BRUBAKER is the baker, photographer, and writer behind the popular blog Inside BruCrew Life, which she started in 2008. Jocelyn’s recipes regularly appear on Buzzfeed, The Huffington Post, and Cosmopolitan.com, among other sites.
Orange Cream Cheese Cheesecake
THINGS TO KEEP IN MIND WHEN MAKING THIS ORANGE CREAM CHEESECAKE RECIPE:
Make sure you set your cream cheese out ahead of time. It’s so much easier to beat it when it is softened.
Toast the macadamia nuts in a skillet for a few minutes, then let them cool before pulsing them in a food processor. Just do not over pulse the nuts, or you will end up with macadamia butter.
Place a large baking sheet on the very bottom rack in your oven. Fill it halfway with water and let it heat up. This creates a steam effect as the cheesecake bakes. No water baths ever happen in my kitchen!
Do not over mix the cheesecake batter because it will add air bubbles into the batter which could cause cracks as it bakes.
When the cheesecake comes out of the oven the second time, let it cool for 5 minutes, then run a knife around the edge. This loosens the cheesecake from the pan, so it doesn’t crack as it cools.
For the Crust:
1 ½ cups chopped macadamia nuts
2 cups graham cracker crumbs
½ cup melted butter
For the Cheesecake
1 – 10 ounce can mandarin oranges
3 – 8 ounce packages cream cheese
1 cup sugar
½ cup sour cream
¼ cup frozen orange juice concentrate, thawed
1 teaspoon vanilla
¼ cup flour
3 eggs, beaten slightly
Zest of 1 large navel orange
For the Topping
1 ½ cups sour cream
2 Tablespoons sugar
2 Tablespoons fresh squeezed navel orange juice (from orange that was zested)
1 – 8 ounce container Cool Whip, thawed
maraschino cherries with stems, patted dry
1 navel orange cut into small segments
Preheat the oven to 350 degrees. Place a piece of parchment paper on the bottom of a 9 inch springform pan.
Place the macadamia nuts in a skillet and toast over medium heat for a few minutes. Remove and dump the nuts onto a tray to cool completely. Once cool place the nuts in a food processor and pulse until they are finely chopped. Do not over pulse and create butter.
Mix together the chopped nuts, crumbs, and butter. Press firmly in the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool.
Place a large baking sheet on the bottom rack of the oven and fill it halfway with water. Let the oven reheat to 350 degrees.
Drain the can of mandarin oranges very well. Place the orange segments onto paper towels to drain even more. Cut each segment in half and press with a paper towel. Set aside.
Beat the cream cheese and sugar until creamy. Add the sour cream, orange juice concentrate, vanilla, and flour and beat again.
Add the eggs and beat again until mixed in. Do not over beat the mixture. Gently stir in the orange zest and mandarin orange pieces.
Pour the batter onto the prepared crust. Place the pan on the oven rack directly above the pan of water. Bake for 55 minutes.
While the cheesecake is baking, whisk together the sour cream, sugar, and orange juice. Place in refrigerator.
When the cheesecake is finished baking, remove from the oven and spread the sour cream mixture evenly on the top of the cheesecake. Bake another 5 minutes, then remove and place on a wire rack.
Let the cheesecake cool 5 minutes, then run a knife around the edges of the cheesecake to loosen the sides from the pan. Let the cheesecake cool for 2 hours on the wire rack, then place it in the refrigerator to chill completely.
Loosen and remove the springform pan sides. Gently lift up the cheesecake and remove the parchment paper. Place the cheesecake on a serving plate.
Use a piping bag and icing tip 1M to swirl Cool Whip around the top of the cheesecake. Top each swirl with a maraschino cherry or orange piece.
Chocolate Cookies and Cream Cheesecake
Crust
8 Oreo cookies with filling
2 tablespoons unsalted butter melted
Cheesecake
2 8-ounce packages cream cheese room temperature
1/2 cup sugar
1/4 cup sour cream
1 teaspoon pure vanilla extract
▢4 ounces bittersweet baking chocolate melted
2 large eggs
Mousse
1 8-ounce package cream cheese room temperature
1/4 cup sugar
1 teaspoon pure vanilla extract
1 8-ounce container Cool Whip thawed
20 mini Oreo Cookies with Filling
Instructions
Place a large rimmed baking sheet onto the bottom rack of the oven. Fill halfway with waterPreheat the oven to 350° F. and line a cupcake pan with paper liners. Line 8 wells of a second cupcake pan with paper liners as well.
Crust
Place the Oreo cookies into a food processor and pulse until they become fine crumbs.
In a medium bowl, mix together the butter and the cookie crumbs. Evenly distribute the crumb mixture into the cupcake liners. Press the crumbs down firmly.
Cheesecake
In a mixer, beat the cream cheese until creamy. Scrape down the sides and add the sugar. Beat again until smooth.
Add the sour cream and vanilla and beat again until well incorporated.
Pour in the melted chocolate and mix thoroughly.
Add the eggs, one at a time, and beat well after each addition. Fully incorporate the eggs and be sure to not overbeat the batter.
Evenly distribute the batter over the cookie crusts. Place the cupcake pans on the oven right directly above the tray full of water. Bake for 20 to 22 minutes.
Remove the pan from the oven and place it on a wire rack. Cool the cheesecakes in the pan for 10 minutes.
Gently remove the cheesecakes from the pan and place them on the wire rack. Cool for 1 hour and refrigerate for 2-3 hours or until completely chilled.
Mousse
Beat the cream cheese until creamy. Scrape down the sides and add the sugar and vanilla. Beat until smooth.
In a food processor, pulse the 7 regular size Oreos until they are crumbs.
With a rubber spatula, gently fold the Cool Whip into the cream cheese mixture. Then gently stir in the cookie crumbs.
Using a piping bag and a 1M icing tip, swirl the mousse onto the top of the cheesecakes. Top each one with a mini Oreo cookie.
