The Secret Ingredient

Last year during the kids’ winter break, we took a mini-vacation into New York City. We decided to do a “battle of the cupcakes tasting tour” as one of our many activities. We compared confections from Crumbs, Cupcake Cafe, and Magnolia Bakery. The kids unanimously voted for Crumbs…and of course were extra thrilled when I told them there was one in Westport as well.

Crumbs Bake Shop is nestled behind Tiffany’s and across the street from the Westport Public Library. The chain features gourmet cupcakes and has several locations (including New Canaan and Stamford). The store sells coffee and other drinks, plus cookies, brownies and other baked goods, but the cupcakes are clearly the centerpiece of the shop. They are sold individually ($3.95 for the large, gourmet cupcakes, $2.75 for the smaller plain ones), or in “Taste Packs” which include a dozen mini cupcakes. They are not cheap, but they really do make quite a splash.

Crumbs Bake Shop

40-44 Post Rd

Westport, CT 06880

203-226-1000

Hours:

Mon – Tues: 8:00am – 9:00pm, Wed – Thurs: 8:00am – 10:00pm, Fri – Sat: 8:00am – 11:00pm, Sun: 8:00am – 9:00pm

Now in Fairfield, we also have the newly renamed Pink Cupcake Shack in the Fairfield Brickwalk Promenade. They have several “daily” cupcakes including red velvet, pink velvet, and cannolli cream, but have around 50 different types you can order for a special occasion and and rotate into the daily case as well. These cupcakes are “normal” sized (my preferred size!) and are $2.75 each (or sold by the half dozen or dozen). My daughters loved the whimsical vanilla “Rebel with a Cause” and the filled Cookies and Cream varieties, but I was partial to the Pink Velvet with cream cheese frosting. What I like about this shop is the owner has 30 years of baking experience, is local, and you can watch the staff making the cupcakes right in front of you. Everything is made from scratch and fresh. They also make cupcake pops and regular sized cakes which can be ordered in any of their cupcake flavor combinations.  I think a box of these cupcakes would be welcomed by anyone—no matter what their age!

The Pink Cupcake Shack

1215 Post Road, Fairfield, CT 06824

(203) 259 – PINK (7465)

Hours: Mon: Closed, Tue – Thur: 10am-5pm, Fri – Sat: 10am-6pm

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

The other night, after teaching one of my Connecticut cooking classes , I found myself with a few left-over ingredients that were begging to be turned into something wonderful. I had a decent sized chunk of Gorgonzola cheese and some Neufatchel cheese (light cream cheese), and something told me a torte was on the horizon.

Now by torte, I do not mean the baked, dessert variety. I mean the cute little round of spreadable cheese with some sort of yummy, nutty topping perfect for crackers. No, I do NOT mean a cheddar cheese ball covered in nuts, a staple of every cocktail party held in the 70s. Just by calling it a ‘torte’ you immediately get points for being current.

Inspired by a torte I saw at my local Trader Joe’s, I set out to create my own, homemade version which would surely impress my friends at an upcoming party. After bringing both cheeses to room temperature, I popped them into the food processor to create a smooth spread (the cream cheese helps to hold the Gorgonzola together). Then I made my topping from dried cranberries and toasted, chopped walnuts (hazelnuts would be a fantastic substitute). I pressed them into a medium-sized ramekin lined with waxed paper and topped with the cheese mixture. It is important to press it down so the ‘torte’ shape will take. Refrigerate and then invert onto a plate when ready to serve (so the nut topping will be on top). Cheese balls, step aside—- a torte is in the house!

Gorgonzola Torte
Makes one torte (5 inches in diameter)

4 oz Gorgonzola cheese, at room temperature
4 oz cream cheese, at room temperature
2 tablespoons dried cranberries
2 tablespoons walnuts
1 - 16 oz ramekin lined with waxed paper
cooking spray
First prepare your mold. Line the inside of your ramekin with waxed paper so it comes up the sides and out the top. Lightly spray the waxed paper with non-stick cooking spray.
Next, place the walnuts in a dry skillet over medium heat and toast gently. They burn quickly, so be careful to keep an eye on them! Place on a cutting board and chop along with the cranberries. Set aside until cool, then press them in an even layer in the bottom of the ramekin.
Add the Gorgonzola to the work bowl of a food processor and pulse until crumbled (if not already in that form). Add the cream cheese and process until combined and smooth. Carefully spoon the cheese mixture into the ramekin (on top of the nut mixture), and using a rubber spatula sprayed with cooking spray, press into an even layer. Cover with plastic wrap and refrigerate 2 hrs or overnight.
When ready to serve, invert onto a serving plate, carefully remove the waxed paper and serve with crackers.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.