Saturday’s brunch is the reason why I’ve been eating “air sandwiches” the last couple of mornings… but I have no regrets. The meal started with “Coffee and Doughnuts” (a plate of beignets with Belgian chocolate dipping sauce and raspberry compote), followed by a BLT salad (with crispy pork belly, poached eggs, and heirloom tomatoes), and ended with a plate of French toast with Chambord reduction, mixed berry compote, and quite possibly the best topping to ever grace French toast: raspberry mascarpone.
Writing for San Diego Sugar:
I haven’t been this excited about coffee cake in… ever. Cookies? Yes. Cake? Uh-huh. Brownies? Ok, now you’re just messing with me, that one’s obvious…. but coffee cake? Until I tried the chocolate chip flavor from Kona Coffee Co. in Hillcrest, I never really craved the stuff. Let me break it down for you: the marble cake is like the inside of the moistest muffin in the history of Everdom and the crumble topping is like chocolate chip cookie dough. Get all the details of this and other flavors on San Diego Sugar.
Doughnut muffins, a birthday cake styled after Momofuku Milk Bar, and a four-layer chocolate concoction are three treats I sampled at Azucar, Ocean Beach’s Cuban style patisserie. Read all about it on San Diego Sugar.
Did you know April 2nd is “National Peanut Butter and Jelly Day”? Me neither. Still, if you need a reason to treat yourself, doing so on the “official” day is always a good enough argument from me. Check out my post over on San Diego Sugar for two sweet ways to celebrate the classic combo.
Green beer has never been my thing, but Sprinkles has a few new cupcakes I’d happily devour instead: Irish Chocolate and Green Velvet. Find out more, including when you can get a free cupcake on San Diego Sugar.
Intellectually, I know that mochi are essentially just marshmallows, but the magic-loving, 12-year-old part of my brain is totally enchanted by those sweet, chewy balls. Get your mind out of the gutter and read about my latest discovery on San Diego Sugar.
A lifetime of sugar addiction, coupled with a desire to stay relatively the same weight has taught me some valuable lessons, including the best way to enjoy sugary treats is to eat them very slowly. With mochis, extending gratification comes standard, especially when they’re as chewy as the chocolate mochi from Marukai. For a closer look, check out my review on San Diego Sugar.
Sprinkles recently debuted vegan and gluten-free versions of their red velvet cupcake. Find out how they measure up against the classic version on San Diego Sugar.
If you’re like me and always gravitate to the sweet side of the breakfast menu, but don’t want to feel like you have a brick of sugary starch in your belly, acai bowls are a great option. The mammoth bowl with three types of berries, coconut, granola, banana, and bee pollen at Swami’s Cafe is one of the best in San Diego. Get a closer look on San Diego Sugar.
The cookie butter may be sold out at Trader Joe’s, but now there’s an even better option: dark chocolate bars filled with cookie butter, one of three new filled chocolate bars that’ll only set you back a buck. Find out more about the new bars on San Diego Sugar.