Post 119: Portland - Cursed by Voodoo Doughnut's Bacon Maple Bar (Portland: Southwest/Old Town/Chinatown/Downtown)

Every trip to Portland requires a visit to Voodoo Doughnut whether you love doughnuts or not.  It has become an institution in this city since opening its erection.  Some have flocked to this twenty four hour corner store to simply see the snake of a line, but many more wait patiently to experience that yes, indeed... the magic is in the hole.

Angela and I went to the shop to see what the fuss was all about, and I will stop just shy of saying that the doughnut shop put a spell on us because the two of us left with about three dozen doughnuts... for our friends and family, of course.  We were cursed by the voodoo doughnut to have an unrelenting craving for these fried rounds of dough, but partly, it was because we had absolutely no willpower.  None.

Here are the doughnuts that I bought with the exact descriptions from the menu on the Voodoo website... and some of my commentary.  The site may curse you with uninhibited gluttony too, and it may have possessed me to say some of these things.  Beware.

Voodoo Doll.  Raised yeast doughnut filled with raspberry jelly topped with chocolate frosting and a pretzel stake! Apparently, each voodoo doll looks slightly different from the next.

Bacon Maple Bar.  Raised yeast doughnut with maple frosting and bacon on top! This was delicious... my favorite.

Portland Cream.  Raised yeast doughnut filled with Bavarian cream.  Topped with chocolate and two eyeballs, representing the vision of our great city.  Well, what I see is a doughnut, so I think I will eat the vision of Portland.

Captain my Captain.  Raised yeast doughnut with vanilla frosting and Captain Crunch! Like drugs, really.  I can smell the sweetness of the sugar.

Triple Chocolate Penetration.  Chocolate cake doughnut with chocolate frosting and Cocoa Puffs.  Who's gone kuckoo for Cocoa Puffs now?

Grape Ape.  Raised yeast doughnut with vanilla frosting, grape dust and lavender sprinkles! It looks a little like a solidified toxic version of grape Kool-Aid. 

Diablos Rex.  Chocolate cake doughnut with chocolate frosting, red sprinkles, vanilla pentagram and chocolate chips in the middle! This one looks like it's verging on voodoo too.

Dirt Doughnut.  Raised yeast doughnut with vanilla frosting and Oreos! It'd be cool if there were some gummy worms digging their way out of this thing.

Maple Blazer Blunt.  Raised yeast doughnut shaped into a blunt and dusted with cinnamon sugar.  The tip is dipped in maple frosting and red sprinkle embers.  Prices vary due to Blazer Mania! OK, what someone smoking a blunt when they created this?

Marshall Mathers.  Plain cake doughnut with vanilla frosting and mini M&M's! Haha, I get it... it's very punny.

Old Dirty Bastard.  Raised yeast doughnut with chocolate frosting, Oreos and peanut butter! Combine the Old Dirty Bastard, the Marshall Mathers and the Maple Blazer Blunt, and you get a Rapper's Delight.  No joke.  It's on the menu for $4.20.

McMinnville Cream.  Raised yeast doughnut with Bavarian cream with maple frosting on top and two eyeballs and a mustache! Wait, does this guy have a brother or cousin that I've seen before?

Neapolitan.  Chocolate cake doughnut with vanilla frosting, strawberry dust and three marshmallows! Why are we so excited about marshmallows?!

There you have it... a baker's dozen of the most popular devilish delights from Voodoo.  I took them back to So Cal with me.  Angela had a dozen of these too.  We got stares from everyone walking through the weird streets of Portlandia, and when we got moved up to the front of the plane (because the TV screen wasn't working), some of the passengers on the plane accused us of bribing the cabin attendants with doughnuts... jokingly, I think.  And back at Long Beach Airport, a dad even said to his son, "Hey, remember the man with all the doughnuts?"

Sugar overload for real.  Until the next voodoo curse, let's all get S.O.F.A.T.

ML - 20120915

Post 90: The Brownie Comeback - Beverly Hills Brownie Company (LA: Beverly Hills)

When boba first made the trip from Taiwan to America, everyone was all over boba.  When Sprinkles debuted their creations, the lines for their red velvet cupcakes snaked around the store for what seemed like miles.  Now that Bobbie Greenfield, owner of the Beverly Hills Brownie Company, has perfected the classic American brownie, there are flocks of foodie fanatics frantically fighting for a taste of these baked treats.

So what's the deal with these brownies, and how are they any different from the brownies that we already know? Well, for one thing... these brownies have crusts on all four sides.  When I was younger my Aunt Jessica would make the best brownies... and my cousins and I would always fight for the four brownies that were cut from the corners of the pan.  We (and I assume everyone else who loves brownies) think that the crust is the best part of these little square treasures.  Well, it's a good thing that Bobbie has designed a top secret, special brownie baking tray to ensure that every brownie has an edge.  You can now save your arguments for more important matters (not that brownies aren't important).

Another cool thing about these desserts is that there is virtually every flavor imaginable.  On last count Bobbie has developed 18 different variations on the classic chocolate flavor.  From chocolate mint chip to poppy seed to mocha latte to gingerbread, there is bound to be a flavor that suits your taste buds.  Even at this very moment I'm sure that Bobbie and her daughter Amanda, the chief taste tester, are likely brainstorming the next awesome brownie flavor over their kitchen table.

I was invited into the store to meet Bobbie and try a few of her signature creations.  I brought my cousin Liz along... yes, the same cousin who I used to fight for over the corner brownie.  Twenty years later we have made amends and have finally learned to share our favorite foods with each other.  The two of us selected the simply classic, chocolate cream cheese, peanut brittle, red velvet, and the pure platinum.  Oh yes, and some milk, please.

Our first taste was of the simply classic.  It was a moist, decadent, chocolatey square of pure heaven.  Most of the brownies I've ever had have been so bread-like and dry that they look like cracks in the Mojave Desert.  Other brownies have so much fudge infused into them that they taste exactly like what they're made with... pure fudge.  Bobbie's creations have a harmonious balance between the traditional cake texture and the bliss of chocolate fondue.  Even though this was almost a completely new brownie to me, I still ate it the same way... I picked the chocolate chips off first and savored the crusty edges before drowning the chocolate confection into ice cold milk.

Because texture is so important to us, we pined after the peanut brittle next.  Who ever thought to cross peanut brittle with a chocolate brownie? Bobbie did.  And let's thank her for it.  The peanut brittle brownie is awesome.  There's ooey gooey chocolate lava running through the center of the brownie brick, and it's capped off with not just a regular crust but a volcanic eruption of sweet brittle that covers the brownie's surface area almost in its entirety.  Did I mention that there are actual roasted peanuts running through the brownie's crust? Hell yeah... guess what I picked off to much on first.

My favorite brownies were the classic walnut and the pure platinum, which came to life when a guest once asked Bobbie to make her a brownie completely devoid of cocoa due to her chocolate allergy.  This "un-brown-brownie" is made with vanilla chips, Madagascar style vanilla extract, and vanilla glaze... all of which are ingredients that hail from nowhere else but the good old USA.  Bobbie said that it's important that the ingredients she chooses are of domestic origin.  Right on! Let's buy American to support our local businesses and domestic economy.

The red velvet brownie is one that is worth mentioning.  Everyone is picky about their red velvet, whether it's in the form of cake, cupcake, or brownie... but it seemed that no one was more picky about their red velvet than Bobbie herself.  It took Bobbie 241 batches of red velvet before her daughter felt that she got it perfect.  Poor Bobbie... poor Amanda! Can you imagine being the chief taste tester for these red velvet brownies? My tastebuds would have expired, and my tongue would have fallen off.  I loved that the red velvet wasn't pure brownie cake throughout the center.  The butter cream cheese frosting not only adorns the top of the square, but it also sits in the center also.  With just one bite the sweet and tart goo reveals itself.  Props to Bobbie and her daughter... the 242nd batch deserves an award.

In case you're wondering what else The Beverly Hills Brownie Company serves up, they've got brownies in various sizes, brownie biscotti, brownie sundaes, and the best of all... brownie ice cream sandwiches.  If there's anything that can top ice cream sandwiched between two cookies, it's ice cream held together by moist, chocolate brownies.  Drool...

At the Beverly Hills Brownie Company, Bobbie gave me an insider's glimpse into all the sweat, energy, and tears it takes to build and sustain a first class brownie bakery.  I was thoroughly engorged with a sugar rush that left me high for more brownies.  Whether it's a simple chocolate brownie or a brownie ice cream sandwich, there are many ways that you can obtain your own sugar high.  One step into the shop, and you'll be mesmerized by all the different brownies staring right back at you.  And you'll definitely notice all the detail that Bobbie and her team at BHBC have invested into each individual brownie sitting atop the tiered counter.   Their efforts have helped this long forgotten about confectioner's delight make a blaring comeback... in 18 different flavors.  Until the next sugar rush, let's all get S.O.F.A.T.

ML - 20120819

Post 4: Bacon for Breakfast, Bacon for Dessert (SD: La Jolla)

I am, yet again, ready to describe another strange culinary peculiarity... except that this time I had nothing to do with the creation of this concoction.

After a packed birthday brunch for a good buddy of mine this weekend, we decided to walk a few blocks down the streets of Downtown La Jolla to digest everything that we had eaten at the Coffee Cup Cafe.

A hand cannot wait to grab the first bite.
Black bean dip with avocado, melted cheese within. Salsa on the side adds a slight kick.



The Omar Special. The best tasting of all items on the menu.
Egg whites under a layer of fresh pesto. Brown rice and vegetables on the side.


The Coffee Cup French Toast. Swirls of blueberry jam; not overly sweet.
Bacon fried to a perfect crisp but not burnt; eggs over medium.


Roast Beef Hash with horseradish; a pleasant change from the usual corned beef hash.
Cilantro was unnecessary taste-wise, but it did add a nice green to the presentation.

The goal of helping my digestive system dissolve all that food quickly became a distant dream as this buddy of mine, as health-conscious as ever, pointed to Cups, the new cupcake store that opened on Girard. By the time he had started to ask, "Do you wanna..." I had already taken three steps towards the store. (I have been waiting for a fitting challenge to the ever-popular Sprinkles red velvet cupcake for a while now.)

I walked straight to the display counter, and I found the holy grail of cupcakes...

THE BACON CUPCAKE

Attendant: "Can I help..."
Me: "Bacon cupcake, please."

Attendant: "How ma-..."
Me: "Just one!"
Attendant: "Well, it's buy five, get one free..."
Me: "Errrr..."

I was too easily conned into buying half a dozen.

The Limone Ricotta cupcake and the Goober (peanut butter and jelly) cupcake.


The Liliko'i (Hawai'ian passion fruit) cupcake.


The Gingerbread cupcake and the Vanilla Bean cupcake.

So much for digesting breakfast. I was already all over my dessert!

To tell you the truth, though, the cupcakes looked better than they tasted. Each of the cupcakes could have been a bit more moist, and the frosting could have been thicker. The frosting had already begun to melt by the time we walked out into the San Diego sun. Perhaps the frosting was made from butter rather than cream cheese... but the one cupcake that was worth the dollar-per-bite was the bacon cupcake. As I bit down into the buttery frosting, I tasted a sweetness unlike the sweetness that typically comes from dessert. It was more like a... brown sugar? Maple syrup? And the cupcake itself had texture more of pancake than anything. I was amazed. The bakers really put some thought into the flavorings of the bacon cupcake. It was like I had bitten into breakfast all over again... bacon for breakfast, bacon for dessert. I think the group silently decided that we needed to walk a few more blocks...

The La Jolla Cove. The seals nest to the left.


Slightly further north. The natural humility of the Pacific.


The northern curve of the cove. Del Mar is just beyond.

The cupcakes may not beat Sprinkles in taste, but Cups does shine in creativity. The store is definitely worth a visit, and the bacon cupcake is definitely worth a try. It's not everyday that a cupcakery (and not a froyo store) has the spotlight on creative flavors. Their progressive imagination went so far as to become one of the first cupcakeries to make their desserts from all organic ingredients. They have some cupcakes that are gluten-free and/or vegan as well. See their website for a complete list of flavors. The grand opening is at the end of the month.

Until next time, let's all get S.O.F.A.T.

ML - 20100114