Friends, it’s been a long, long time since I sampled gelato at my beloved QB Gelato in Kelowna. Like, months. Longer than I’ve gone since we discovered it. In other words, this gelato quest was overdue in a big way. And since they were featuring new Fall-inspired flavours–thankfully, not including pumpkin spice…sorry pumpkin spice lovers, but it’s just not my jam–we had to fit in a trip. As always, I strive to keep you all informed of the best local (well, local to me at least) gelato to satisfy your cravings, so here we go!
The Verdict: I’ll get to the full review on the flavours I ordered after this brief tangent. One thing I love about QB Gelato is their encouragement to sample every flavour under the sun. On this go-around we tried a number of new-to-us flavours including:
–Della Nonna (“An Italian classic – milk, egg yolks and a delicate lemon peel flavouring create Della Nonna custard gelato”). Verdict: SO simple yet creamy and delicious
–Matcha: I am usually not a matcha fan because it makes me feel like I have major dry mouth, but this matcha was perfectly balanced and surprisingly tasty.
Enough of the opening acts, let’s move on to the real show: Apple Pie & Salty Caramel. To be fair, I’ve had the salty caramel before and it’s delicious. The real star of the show was the Apple Pie.
Oh. My. Goodness. You need this Apple Pie Gelato in your life. So many apple pie ice creams I’ve had have mushy pie crust and bland apple chunks. Not so with this gelato. The pie crust chunks are plentiful, substantial, firm, and deliciously buttery. The apple is actually apple compote, supremely spiced and flavourful. It is the perfect bite of Fall. And, despite what some crazy people might say, it is never too cold for gelato, so you need this in your life.
Just when you think I’m done with cake-ploration, I’m right back at it! I found myself in Vancouver for work this week, and decided to test out some new cake options.
For anyone who’s read my past cake-plorations, you know I’ve struggled to find the perfect cake. This week, I abandoned my quest to find the perfect classic cake. Instead, I ventured out into the world of the fancy pastries and cakes. It’s not my usual go-to, but every once in a while a girl’s gotta class it up.
What we ordered: Chocolate Marquise (hazelnut dacquoise + salted caramel + crisp praline + chocolate mousse) & a chocolate caramel macaron
Price Point: $7ish bucks for a slice of cake + $2/macaron (which, by macaron standards, is a steal of a deal in my mind). Honestly, I assumed it would be way more expensive than it was. I’ve paid just as much, and more, for mediocre cakes across the city.
I’ll start with the macaron–I ruined it. I couldn’t eat it the day I bought it because I downed that entire cake slice in about 10 seconds. I put it in the fridge, and the next day in a moment of absolute hunger I devoured the macaron directly from the fridge instead of letting it come to room temperature first. Don’t get me wrong, it was tasty nonetheless, but it’s difficult to get a good sense of flavour and texture in a chilled macaron. In other words, it was a self-inflicted macaron fail.
Now onto the the cake itself! I was actually pleasantly surprised by the cake. Like I said, it’s not my style. There is no frosting. There is no actual cake. And I have to admit, I’m actually not terribly fond of chocolate mousse. I used to love it, but somewhere along my life’s journey, my love for chocolate mousse has faded. I now consider it to be more of a dessert annoyance, a sad and sloppy second to my true love (chocolate frosting). That said, it was everything a mousse should be: velvety, rich, chocolatey. But I’m not going to lie, I ate all the mousse off the top of the cake first just to get it out of the way.
Now let me tell you about the true star of this cake: the dacquoise/salted caramel/praline layers. I could have eaten just those layers and I would have been beyond happy. I could have eaten five times as much of the dacquoise, salted caramel and praline and died a happy woman. It was that good. The dacquoise was perfect. The salted caramel was rich and ultra thick, which was essential since skimping on caramel is one of my food pet peeves. Seriously, buy this for those three layers alone. Or, if you’re a normal person who recognizes that chocolate mousse is actually amazing (unlike me), buy this for the whole package. I’ve no doubt it will deliver for you.
With that, this week’s cake-ploration (with a bonus cookie to boot!) comes to an end. But if this has fuelled your desire to read about more cake, you can check out my past cake-ploration posts here, here, here, here , here, here, here and here.
You might remember that I am a massive Dairy Queen fan, specifically as it relates to the wonder that is the Pecan Mudslide. However, I took a bit of a hiatus from Dairy Queen after a particularly disappointing pecan mudslide experience a couple months back. I will spare you the long, protracted story. Suffice it to say that their sauce temperature appeared to be way out of whack and left my soft serve a melted puddle within seconds. Super uncool.
I decided to give DQ another chance, though, when I saw the add for the new Reeses Outrageous Blizzard, which combines Reeses Pieces (which, honestly, aren’t really my thing), Reeses Peanut Butter Cups (which are very much my thing), and caramel (very, very much one of my favourite things). And I must say that I am glad I gave my beloved DQ a second chance, because as far as Blizzards go, this one is pretty good.
What You’ll Get
I will always give Dairy Queen points for its abundance of mix-ins. A while back I ordered a McFlurry and it was basically a giant cup of soft serve with about a tablespoon of toppings mixed in, and by “mixed in” I actually mean incorporated only with the top inch of soft serve. Unacceptable. My Blizzard, on the other hand, was full of Reeses Pieces and Peanut Butter Cups. Full. I mean, there were still more at the top than at the bottom, but I think that’s inevitable. It was still better distributed than most mix-in treats.
You either love Blizzards or you hate them. It’s soft serve, after all. But let’s be honest, mixing candy in with soft serve is delicious. You know it, and I know it. While I appreciate a good, fancy ice cream, I am not one to turn my nose up at the obviously delicious. I am a snob in many rights, but not when it comes to ice cream (…except for Breyers blue label…don’t even get me started on that “ice cream” abomination…).
The caramel really makes this Blizzard. I am pro-caramel in any dessert. In fact, it’s truly the main reason I enjoy Pecan Mudslides. While the caramel is mostly blended into the soft serve, there was the occasional pocket of gooey, unblended caramel there to delight and surprise me. As you can tell, caramel makes my heart swoon, but even if you have only a normal amount of love for caramel, I think you will find it’s a major Blizzard upgrade.
The quick and dirty verdict: It’s good. You’ll like it. Just buy it*.
*For an extra enjoyable experience, I personally recommend freezing your Blizzard for a few hours before consuming. I find soft serve TOO soft and prefer a slightly firmer texture. Don’t worry, through the magic of chemicals, your Blizzard won’t freeze to a rock hard consistency. I know that’s horrifying to contemplate, so just try not to think about it.
If you are a health junky, opposed to the occasional deep fried goodness, this post is not for you. Today, I am sharing a love letter to one of my all-time favourite bar snacks: the deep fried pickle.
If you haven’t tried deep fried pickles, you are missing out on one of life’s great pleasures, and you know this claim is legit because, truth be told, I don’t even really like pickles. I never eat pickles on their own. In fact, relish on a hot dog is about as close as I get to pickles other than in deep fried form.
Here’s the catch: all deep fried pickles are not created equal. I’ve done some extensive deep fried pickle comparisons in my day, and I can safely say that Tap & Barrel has the best deep fried pickles by a long shot. My love for them knows no bounds. I have ordered them every time I’ve gone there, which is a lot, never get sick of them, and only the fear of my own deep shame suppresses my urge to get my own, personal order instead of sharing. One day I will get my own order, though, and I am convinced that day will be my greatest day.
What makes them so great? The pickle is everything. I have been in establishments that have the audacity to use pickle rounds (ugh), which as far as I’m concerned are an abomination of deep fried pickles. More often, they are pickle wedges, but pickle wedges that lack a satisfying crispness. There is nothing worse than biting into a deep fried pickle to find a soggy, slimy, almost oozing pickle centre. That is not what a deep fried pickle is meant to be. Tap & Barrel’s deep fried pickles always have a satisfying snap to them. They don’t need to rely solely on the coating for crunch; the pickle itself retains its firmness and crispness. Pickle perfection.
The coating is also key. Some places use a batter-type coating, almost like a fish and chip coating. Why would you use a batter so prone to quick soggy-ness? It’s completely illogical and clearly reflects a cook with no love for his or her deep fried pickles. You don’t want that pickle. No, you must use some form of breading, and yet you can’t even rely on any old breading to save the day. So many places use breading, but go with a fine breading that struggles to fry to a can-cut-the-tender-flesh-on-the-roof-of-your-mouth crunchiness (and yes, that’s a good thing–if you bite with caution). Tap & Barrel goes with a breading that’s almost on the verge of being panko, though I don’t believe it is. Whatever they use, it is the crunchiest and most satisfying coating I’ve ever had on a deep fried pickle. The combination of crisp pickles and ultra crunchy coating is beyond winning.
Then we have the dip. Look, I get wanting to put your own creative stamp on a dip. I’ve seen everything from chipotle to wasabi to cheese. While none are inedible, they don’t really add to the deep fried pickle experience. Most often, they are just a distraction. Tap & Barrel keeps it simple with a thick, cool and creamy dill dip. Dill on dill may sound repetitive, but its perfectly simple and complimentary.
In other words, this is the deep fried pickle of your dreams and you need to drop everything to try them. Of course, if you don’t live in Vancouver, that’s probably not going to happen. I feel sad for you if that’s the case, but also encourage you to seek out deep fried pickle perfection in your own ‘hood (and then tell me about them so I can try them if I happen to visit your ‘hood). For now, I will just dream of the next occasion for which I might be in Vancouver and be able to reunite myself with these deep fried beauties. Sigh.
*This is not a sponsored post. I have no affiliation with Tap & Barrel whatsoever. However, Tap & Barrel, if you do happen to stumble onto this post, I would gladly accept a lifetime of free deep fried pickles in exchange for promoting them here.
Oh friends, you know that expression “fool me once shame on you, fool me twice shame on me”? Well, shame on me this week. After my National Donut Day fail, I gave our local coffee shop another chance with it’s Sticky Bun Saturdays and I’m here to tell you that I am officially throwing in the towel on Ratio Coffee‘s pastries. It is a sad moment for me, partly because I was duped not once but twice, but also because I so badly wanted to have a local pastry hotspot. Alas, I will keep looking. In the meantime, join me in my cinnamon bun woes.
Where: Ratio Coffee, Vernon BC
Price: about $4.50 for one “sticky” bun (i.e. pretty pricey)
The Low Down: Okay, here’s the thing: the cardinal rule of a sticky bun is that if you want to call it a sticky bun, then it absolutely must be sticky. This is non-negotiable. If you have a tiny ribbon of non-sticky cinnamon running through incredibly thick layers of dough, then call it a cinnamon ribbon bun and call it a day. This is a cinnamon ribbon bun at best.
I know I sound critical, but cinnamon buns and sticky buns are a personal fave, and what makes them delicious is all that sticky goodness. My dream cinnamon bun is ultra moist, with thin layers of dough that are basically just a vehicle for masses of buttery cinnamon-sugar filling that oozes out both the top and bottom. And if you’re going to call something a sticky bun, that oozing-out-the-bottom factor is absolutely paramount. Paramount.
This “sticky bun” only leaves up to half it’s name: bun. Oh there is dough, friends. There is so very much dough. To be honest, the dough is perfectly fine. It’s brioche like and quite tasty. But no one, and I mean no one, buys a sticky bun for the dough. You buy it for the sticky filling. In this bun, there was none (rhyme unintended but delightful nonetheless). I wish I had taken a picture of the barely-there ribbon of cinnamon that ran through this bun. I mean, it was less visible than the streusel ribbon in a coffee cake. Unacceptable.
The saving grace for this bun was the frosting, which my partner loved with all his heart. I had a more measured reaction. It was good in that it was frosting, but it was by no means incredible frosting, and there was certainly not enough of it. That said, it was absolutely critical to balance out the sheer volume of dough in this bun. Without the frosting, I probably wouldn’t have eaten my half of the bun at all. That, in itself, is a sad testament to just how disappointing this bun was.
Here’s the long and short of it: I absolutely do not recommend this sticky bun, but if you choose not to heed my warning, at the very least make sure you pay for the frosting.
If there’s one thing I’ve learned in the last year, it’s that there is a day for every damn thing on this planet.For those of you who didn’t know, last Friday was national donut day. National Donut Day is apparently so worthy of celebration that it gets two days. That’s right. When this past donut day rolled around, I thought to myself ‘I’m fairly sure we’ve already had one of these this year.’ Sure enough, Google revealed that June and November feature National Donut Days (if you’re curious as to why, check out this article).
That’s all a bit of an aside, though. I had no idea it was actually national donut day when we opted to check out the donuts at a local coffee shop. Every Friday is donut day at this coffee shop, and we just happened to remember that as we were driving home from our Friday morning hike (balance, y’all). When I found out later that it was National Donut Day, I convinced myself that our buying donuts by pure chance might somehow mean that we’d stumbled upon a mecca for amazing donuts. You see, ever since leaving Vancouver, I have missed my beloved apple fritters from Breka so very much. And the dulce de leche donuts from Breka. And the occasional glazed old fashioned from Lucky’s Donuts. The Okanagan is wonderful in many ways, but so far it is not so wonderful when it comes to bakeries.
Alas, despite our high hopes, unfortunately, we were wrong. We had not stumbled upon a donut mecca.
What we Had: lemon thyme for me, cinnamon sugar for my partner in crime
The Verdict: I didn’t try the cinnamon sugar because, to me, a donut without some form of glaze isn’t even worth eating. According to my better half it wasn’t that great.
My lemon thyme donut was a big disappointment in the actual donut department. The dough was tough. If I’m going to eat a yeast donut (my preference is always cake donuts), I want it to be light as air, fluffy, ultra pillowy soft, but with a slight crunch to the outer edges. This donut was all chew. It had an odd stretch to it when I tried to tear it apart, as though the dough had been overworked, and the outer edges had no delightful deep fried crust. It was the kind of donut that made me regret wasting calories on it (i.e. the worst kind of donut).
The one saving grace for this donut was the glaze, which was quite heavenly. It was supremely tart from the lemon and had the essence of thyme without being overwhelming. I’m usually not one to go with herbs in my baked goods because if they are overdone it’s just a big old mess, but this glaze got it right. I am not going to lie: I basically ripped the bottom of the donut off this bad boy and ate a thin layer of the donut with the glaze. Had this been my entire donut experience, I would have been a happy camper. But alas, it was not.
And so our national donut day chance experiment with Ratio Coffee donuts was a big old fail. I’m not tempted to try their donuts again, but I am willing to give them a chance on their sticky bun Saturdays because, well, sticky buns are life. But as far as winning donuts in the Okanagan go, I’m still on the hunt.
When we told people we were going to Portland a couple weeks ago, almost everyone told us that we absolutely had to go to Salt and Straw. As a passionate lover of ice cream, I gladly accepted a recommendation. I’ve heard of Salt and Straw before and figured it couldn’t hurt to try it.
After 2.5 days of wandering, eating and drinking our way through PDX, it was time to give Salt & Straw a try. And so, on our last day in town, which wasn’t even a full day in that would had to leave for the airport mid-afternoon, I dragged my poor better all the way to Nob Hill (i.e. up a giant hill from our downtown hotel…in 30+ degree heat) for the sole purpose of checking out Salt & Straw.
We got there around 12:30 and headed straight inside where there appeared to be a small line (I couldn’t actually tell if the people hovering were in line and just not paying attention to the fact that the line had moved up, or just milling about). I figured we should strike while the ice cream iron was hot (i.e. while the line was short), but my partner reminded me that we hadn’t eaten lunch yet and should probably do that first. Personally, I don’t subscribe to only eating dessert after a proper meal, but I’d also eaten no actual, healthy food in three days so I conceded for once.
That was where I made my mistake. Had I gone for my usual footloose and fancy free “eat dessert whenever the hell you feel like it” approach, I would be writing about their ice cream, rather than rambling on about the limits to my love for ice cream. Instead, we ate a sensible lunch (salad, no less!) and returned almost two hours later to find that the line for ice cream had extended to outside the shop, snaking itself around the corner and doubling over itself into two rows.
I still stand by my initial thought which was ‘Good God, all this for ice cream?!?! It cannot be that good.’ I was eyeing up the ice cream of those sitting outside, those who hadn’t foolishly arrived at 2:30pm on a hot, sunny Sunday, which also happened to be Mother’s Day. It looked, dare I say, like any other ice cream. People were oohing and ahhhing over it, but wouldn’t you do the same if you’d just waited in line for the better part of an hour? I know I would, if only just to prove it hadn’t been a total waste of my time.
Alas, we got in line anyway, and I was doing the mental math on how long it would take to serve the scores of people ahead of us, most of whom I imagined greedily sampling every flavour under the sun before hemming and hawing over their final choice as if an ice cream choice ever has any real consequence (and I say this as an ice cream obsessive). My mental math, and the fact that we hadn’t advanced at all in five minutes, was telling me that this was easily an hour-long line up.
It was at this point that I was faced with a dilemma: do I suck it up and waste my last hours in Portland waiting in line for ice cream that, quite likely, is overhyped and merely good, or do I walk away never knowing if this was the one ice cream shop whose ice cream isn’t highly overrated? You can tell the title of this post that my choice was to walk away. Because even though I love ice cream probably more than any other confection, and even though a good ice cream is such a magically wondrous delight, and even though I live to write posts about any ice cream experience good or bad, apparently there is a limit to my love for ice cream.