Le Cupcake Shoppe-Sugar Fix

Once a week I am overwhelmed by the craving for something sweet. I scour the fridge and the cabinets looking for food with at least a hint of sugar. The night usually ends with me begging Mark to go to the store or with me whimpering like a child because it is too late and everything is closed. After learning about Le Cupcake Shoppe, we have taken a more proactive approach to managing my appetite. We stop by after work for a half dozen of mini cupcakes and for a friendly visit with the owner Alex.  

Le Cupcake Shoppe is located in Brookline on Capital Ave next to Fiori's Pizza. The store is open Tuesday through Friday from 11am to 8pm and Saturday from 10am to 6pm. The menu changes daily and includes an assortment of mini cupcakes and a smaller selection of large cupcakes, cake pops, push pops, and sometimes cookies. The cupcakery is cash only but don't freight if you are short on ones, there is an ATM next door. Alex also accepts change. We know from experience.

(Peaches and Cream)

Mark and I visit Le Cupcake Shoppe at least once every two weeks (or once a week according to him) for a half dozen for us or a full dozen to share with family and friends. We have our favorite cupcakes but we are always willing to try Alex's new flavors. We haven't tasted a cupcake that wasn't enjoyable though we do prefer some flavors over others. Because the cupcakes are mini, there is less guilt when eating more than one. If left unattended, I will eat most or all of the cupcakes by myself. I'm not much of a sharer.

(Lemonade)

Alex doesn't use preservatives or chemicals in her baked goods, only gourmet ingredients. The red velvet cupcake is always featured on the menu and it is one of our favorites. The tiny cupcake is light, moist, and full of flavor. The cream cheese icing gives you the illusion that it was baked in your grandmother's kitchen. Another favorite cupcake of mine is the s'more. The cupcake is a chocolate cake topped with marshmallow creme and a mini Hershey candy and sprinkled with graham cracker crumbs. It lacks nothing but the smokey flavor from roasting the marshmallow over a campfire.

(S'more)

(Red Velvet)

Also on menu was the banana pudding cupcake. The cupcake was filled with pudding and real bananas and topped with icing and a small vanilla wafer. Who needs a spoon when you can eat banana pudding with your hands? It was definitely an interesting twist for a traditional dessert. After eating the cupcake, Mark declared the banana pudding as his new favorite.

(Banana Pudding)

During the holidays, Alex features a variety of themed cupcakes. For Easter she had bunny faces and bunny bums (the cutest cupcakes ever!) and for the Fourth of July she had red, white and blue cupcakes. She also makes speciality cupcakes and cakes for birthdays, showers, and weddings. But don't want for a special event to order a half or full dozen. Everyday is a good day for cupcakes.

Mark and I love Le Cupcake Shoppe because it is a local business owned by a Pittsburgh native. The more traditional flavor cupcakes remind you of your favorite childhood desserts or family gatherings. Alex's more imaginative flavors like the Fat Elvis make you wish you could create it in your own kitchen in order to cope when it is not on the menu.

-Michelle

Square Cafe-Too Hip to Be Square

After a short hiatus from blogging, Michelle and I are back with critical palates and empty stomachs. Summer is great for outdoor dining, refreshing cocktails, and slow cooked barbecue and we plan to take advantage of the warmer days ahead. We are both excited to try both new and veteran restaurants in the city as well as share our own recipes as we experiment with our new charcoal grill. To resume or blog we decided to go to Square Cafe, one of our favorite restaurants for brunch. 

Square Cafe is located on South Braddock Ave in the cozy neighborhood of Regent Square. The location can be troublesome when the Squirrel Hill Tunnel is closed but there is a more scenic alternate route through Oakland, Squirrel Hill, and Frick Park. Street parking is limited though you are likely to find a space Sunday morning when the neighboring businesses are closed or open later in the day. Square Cafe has an abundance of seating inside and out and accommodate a large number of patrons. Brunch is popular on the weekends and there usually is a wait. 

The cafe is like a gallery with eclectic pieces of art on the walls. There are low tables, high tables, and a bar with stool seating. Dining inside tends to be elbow to elbow if you go during peak hours. Though the outdoor seating is on the sidewalk, there isn't much car or foot traffic. If you have a well-behaved dog (unlike us), you can bring him/her to join you while you dine out.

The menu includes dishes made with seasonal and local produce, and vegetarian, vegan, and gluten-free options. Flavored milkshakes and hot beverages are served in addition to the traditional fruit juices and soft drinks. Michelle and I enjoy the specialty lattes such as the Banana Nut Toffee (banana, hazelnut, and caramel) and the Fat Man (chocolate, hazelnut, and caramel) served in glazed mugs made by an artist from Mexico. I like my coffee like I like my women-dark and sweet with a little bit of spice. 

Normally I don't order pancakes, waffles, or French toast to eat because they are often too sweet and resemble more of a dessert. I prefer more traditional dishes like corned beef hash or eggs benedict but the special captured my interest. For my meal I had the Johnny Cakes made with fresh cornmeal and served with a banana puree topping. The pancakes were crispy yet light and the banana puree added just a hint of sweetness. I like that the fruit wasn't added to the batter because the pancakes can become soggy. These were the best pancakes I've had in quite a while (sorry, Michelle). 

Michelle had the Short Ribs Benedict, a toasted English muffin topped with braised short ribs, two eggs over easy, and hollandaise sauce. The short ribs were tender and not to chewy like when they are overcooked. There was just the right amount of hollandaise sauce drizzled over the dish and sauce to muffin ratio was perfect. The meal was served with a side of greens which was a pile of lettuce with a citrus vinaigrette. The salad was boring and asparagus would have been a better alternative. Despite the salad, Michelle was satisfied with her meal. 

Though it is out of the way, Michelle and I are willing to make the drive to Regent Square for brunch at Square Cafe. The menu is fresh, the service is friendly, and we love the outdoor seating. It is a great way to end the weekend and prepare for the work week.  

-Mark

Cocoa Cafe-The Early Bird Gets a Table

After several pre-shopping brunches at Marty’s Market, Mark and I agreed to try a new restaurant. When I awoke on Sunday, Mark had already created the shopping list and decided where we would go for brunch. I usually draft the grocery list, so I was thoroughly impressed with his initiative that morning. Mark referenced Pittsburgh Magazine’s new article “Pittsburgh’s 15 Best Brunch Spots” for his selection. We prepared for the day and reminded Watson of the house rules before heading to Cocoa Cafe in Lawrenceville.

When we arrived at Cocoa Cafe there were a few couples braving the cold as they waited outside for an available table. Mark gave his name to the hostess only to learn there was an hour wait. Cocoa Cafe had only been open for an hour and we were surprised that there was already such a long delay. We decided to utilize our time and went to Target in East Liberty to pick up a few household items. Shopping at Target on a schedule is good for me as I am a browser and tend to leave with things that I don’t need. Mark’s name was  called shortly after we returned and I took a bit of pleasure listening to a group of disgruntled women question how we received a table before them.

The hostess led us through a small dining area with a few tables and a cash register and down a short hall with tables lining the walls. We were seated at a booth and I had the luxury of viewing a painting of what looked like the morning after a long night of partying. Anything is considered “art” these days.

We began our meal with orange cranberry biscuits with fig butter. The biscuits were dense but not too hard and had a crumbly texture. We could taste both the orange and the cranberry and the fig butter complimented the biscuits with a subtle flavor and smooth texture. Mark had coffee, his traditional drink of choice, and I had carrot orange ginger juice. Coffee is coffee to me, so it isn’t worth mentioning, but the carrot orange ginger juice was amazing. It had a crisp yet slightly sweet and spicy flavor. Made we want to buy a juicer.

For my entree I ordered the the avocado omelette with smoked applewood bacon served with seasonal fruit and breakfast potatoes. The omelette was light and fluffy and the avocado was not too ripe. The meal was a bit bland even with the salsa. Adding a little bit of hot sauce added more flavor. 

Mark had the shrimp po boy benedict with creole hollandaise served also with seasonal fruit and breakfast potatoes. The meal was a unique twist to a traditional brunch item. The shrimps were large and  crispy and not over seasoned. The creole sauce added an authentic New Orleans flavor but did not overpower the meal. Mark raved about the dish so much that I ate at least a third of it. What’s yours is ours, right?

I would like to go back to Cocoa Cafe for more of their freshly squeezed juices and to try one of their unique specials. The restaurant reminded us a lot of Square Cafe in Regent Square but in a more convenient location. The service wasn’t great (the server didn’t even give us her name), but overall the prices were reasonable and the quality of food was good.

-Michelle

The Crested Duck-Your Local Butcher

The Urbanist Pittsburgh Guide has proven to be a useful resource for Michelle and me. We regularly read the Pittsburgh Magazine, the Pittsburgh City Paper, and other local publications to stay current on new restaurant and bar openings and local upcoming events. When reviewing the guide, we were very surprised to learn that there is a butcher just a few miles from our house that has been open for over a year. The Crested Duck Deli and Butcher Shop is an artisan meat market and deli where foodies can appreciate the art and skill of charcuterie. One Saturday afternoon Michelle and I stopped by for lunch and to pick up meats for our upcoming dinners.

The Crested Duck is located on Broadway Ave in Beechview. The location isn’t ideal as Broadway is a busy street with frequent rail travel and limited parking. The store is hidden by the protruding Moose Lodge sign, so it is very easy to overlook. Store hours are Monday through Friday 11:00am to 6:00pm and Saturday 10:00am to 5:00pm. The Crested Duck also has a location at the Pittsburgh Public Market and is open Friday through Sunday during market hours.

Upon entering you are welcomed by the aromatic smell of aged meats and cheeses. There is a rustic warmth in the deli with wooden tables and chairs and yellow and green walls. Though the meat hooks near the window are intended to be decorative, they reminded Michelle and me more of a bad slasher movie. On a wall there are shelves filled with a selection of spreads, crackers, and spices and in a nook there are baskets filled with a variety of different grains.

Behind the counter the meat and deli menus are written on large chalkboards. The Crested Duck has a large selection of meats such as elk, quail, beef, and lamb. The website is very helpful and provides detail about the meats, the different cuts, and the various ways it can be prepared. Try the charcuterie plate with a sample of meats and cheeses if you can't make up your mind for what to have.

After a busy morning, we decided to have a late lunch before ordering some meats for our meals. The deli menu is limited but includes signature and more traditional sandwiches. I ordered the caprese sandwich with mozzarella, basil, balsamic, tomato, and duck presciutto. Michelle asked the butcher what he recommended and he suggested the grilled cheese with smoked gouda and applewood bacon which he had also just made for himself. The sandwiches were freshly made and were light and clean yet flavorful. The crusty French baguettes added texture to the sandwiches but were not too hard.

Michelle and I really like the Crested Duck because of the array of foods and services that are available. It is important to know where your meat comes from but it is equally important to know how it is prepared. The Crested Duck offers monthly hands on butchery classes for rabbit, duck, lamb, pork, and chicken. The butcher also has a passion for cooking and hosts a monthly BYOB dinner with seating at 6:30pm and 8:30pm on the second Friday of every month.

Though parking can be troublesome, the location is convenient for us to pick-up meat for dinner or for a weekend lunch. The quality and price of the meats are competitive with other grocery stores in the city which is another incentive for us to shop there. We highly recommend shopping or dining at the Crested Duck to anyone in the South Hills area or is willing to make the trip. 

-Mark

Marty's Market-Organically Good

Over the years I have learned that grocery shopping can be a painful experience or painless experience (I prefer the latter). When you shop, where you shop, and how you shop can influence your plans and your mood for the rest of the day. Crowds, aisle conversationalists, and kiddy carts often result in me being very disgruntled.  Mark and I have developed a routine to tackling our weekly chore of shopping that has proven to be effective. We avoid stores during peak hours when the parking is limited, the aisles are crowded, and the checkout lines are long and we always shop prepared with a grocery list.

The quality and price of food are also important to us when grocery shopping. We are conscious of what we eat and prefer to buy organic, grain fed, and cage free foods at an affordable price. We aren’t health food extremists, but because we are getting older, we can’t eat like we did when we were in college (Ramen anyone?). We do most of our shopping at Trader Joe’s in the South Hills but we often have to go to the Uncommon Market and the Market District for items we can’t find. We like to buy local and shop at the Strip District and farmer’s market on occasion.

On February 23^rd, Mark and I attended the launch party for Urbanist Pittsburgh, a guide to local dining, shopping, nightlife, art, and more.  When we arrived the food had already been devoured so didn’t stay long but we did grab a couple of the guides before we left. Advertised in their guide is Marty’s Market, a new grocery store in the Strip District located at the former Right By Nature store. Marty’s Market has a café, bakery, charcuterie and cheese shop, and a market with organic, certified natural and locally sourced foods. Since it was my week to buy groceries, I unanimously decided that we do our shopping at Marty’s Market the following day.

We began our Marty’s Market experience with brunch at the café. The items on the menu were classic yet simple and were made with products located in the store. Mark had the hash with two fried eggs and kielbasa and house brewed coffee. I had French toast and fresh squeezed organic orange juice served with a complementary glass of champagne (A $3 mimosa!). The portion sizes were moderate and didn’t result in a self-induced food coma. We were both satisfied with the polite and swift service and the freshness of our meals. 

The store is organized and spacious with an abundance of natural light. The ceiling is high and the shelves are short so it doesn't feel like the food is hovering over you. If shopping at Market District is like driving through the Squirrel Hill Tunnel during rush hour traffic, shopping at Marty’s Market is like driving on a back country road. The layout is very intentional and it is evident that Marty’s Market cares about the food they sell.

Though we had a grocery list, we couldn’t help but peruse each aisle to appreciate the variety of specialty items the store carries such as Gracious Gourmet Spreads and Spoonable Brooklyn’s Saucy Caramel. We were thoroughly impressed when we found our favorite brand of potato chips, Tyrrell’s imported from England. There was also a wide array of hot sauces, barbecue sauces, and flavored olive oils. We were disappointed with the limited selection of spices though. We cook a lot of ethnic cuisines and spices are something we always need in the kitchen.

Mark and I spent most of our time at the charcuterie browsing the different cuts of meats. Marty’s Market offers a quality selection of local meats at very reasonable prices. The staff at the charcuterie is very knowledgeable and takes great pride in sharing where the meat comes from and how it is raised, but most importantly, how it tastes.  For our meals we picked up lamb, pork, chicken, and deli meats.

The charcuterie is truly the highlight of the store.

Most of the produce is neatly displayed on top of baskets filled with straw. There is a large selection of traditional produce such as apples, oranges and squashes as well as more exotic produce like star fruit. We were also pleased with the variety of greens, herbs and prepackaged salads available. Cremini mushrooms were on our list but unfortunately, they were out. Be wary of the fresh squeezed organic orange juice in this section. I grabbed a pint without checking the price and saw the cost was $11.99 when we got home. I nearly died!

Something lacking at Marty’s Market is a fresh seafood section. The only seafood available is frozen and the selection is very limited. Mark and I have seafood at least once week, so we have to go to another store to complete our grocery list. Luckily, Wholey has a large range of seafood and is just a couple of blocks away on Penn Ave.

Overall Mark and I love this store. We can’t get everything on our grocery list but we are happy with the quality of food and the total amount on the receipt. Marty’s Market is a great store for those that care about what they eat and are willing to pay a little more for better quality foods. We've been back since our first trip and it has become a part of our weekly shopping routine.

 -Michelle

Smoke BBQ Taquiera-A Diamond in the Rough

Selecting a restaurant to review can sometimes be difficult for Michelle and me. New restaurants open monthly and our list of eateries to try continues to grow. We aim to diversify our posts by eating various cuisines and dining at restaurants in different neighborhoods.  It is very easy to default to our favorite restaurants where we know the food will be good, the service will be pleasant, and the atmosphere will have us lingering for hours. Yet still we venture out of our comfort zone into the culinary unknown. On Saturday we went to Smoke BBQ Taquiera located in Homestead.

Michelle and I hadn’t heard much about the restaurant but the reviews on Urbanspoon sparked our interest. Smoke doesn’t have a website but has a Facebook page, though the information is very limited. Because Homestead isn’t known for its restaurants, we assumed Smoke would be like our local hole-in-the-wall tacos and Caribbean fusion restaurant that has three tables and a bar that seats only two. We couldn’t have been more wrong.

SMOKE is BYOB so we stopped at Hough’s my new favorite bar in Greenfield to enjoy a few beers and to pick up a growler to have with our dinner. Hough’s (pronounced “Huff’s”) extensive draft list and connection with Copper Kettle Brewery (where you can brew your own beer) offers a unique experience not offered anywhere else in the city. Michelle and I (and our misconceptions) arrived at Smoke around 8pm. We were welcomed by hardwood floors, olive painted walls with brick accents that led to a high ceiling, unique light fixtures, and a crowded restaurant. To our surprise, there was a 45 minute wait.

After an extensive wait, we were seated at an S shaped bar in front of a drafty stairwell that led to the basement. Our waitress provided us with waters, glasses for our beer, and menus. Michelle and I were intrigued by the eccentric taco selection. We agreed that we would order four different tacos and a side of the mac and cheese to get the full Smoke experience. Minutes felt like hours as we anticipated the arrival of food. The delay in being seated contributed to our impatience though Michelle and I agreed that the service was a bit slow.

I had the Wagyu brisket taco with sautéed onions, hot peppers, and BBQ mustard sauce. The meat was tender and had an enticing smoky flavor. The BBQ sauce was tangy and balanced the brisket well. I also had the pork taco with apricot habanero sauce and caramelized onions. The pork was juicy and the habanero sauce added a bit of spice. The caramelized onions were slightly sweet and contributed a different texture to the taco.

Michelle had the chorizo taco with pinto beans, crispy potatoes and smoked pepper pico de gallo. The taco was spicy but not unbearable and she enjoyed the different flavors and textures. She also had the chicken apple taco with bacon, cheddar, and smoked jalapeno mayo. The taco wasn’t spicy and was a great follow-up to the chorizo taco. Each ingredient was a complement to the other and was a unique alternative to more traditional tacos.

To share, we ordered the horseradish cheddar mac and cheese. We could not keep our forks out of this dish though at that point we were starving and we may have been a bit buzzed. You could taste both the horseradish and the cheddar and the texture was velvety smooth. You can also add meat to the mac and cheese if you would like to have it as a meal instead of a side.

Michelle and I have not stopped raving about Smoke since Saturday. Smoke is an affordable, trendy, BYOB that is worth a regular visit. Despite its unconventional location, limited seating, and slow wait staff, the food at Smoke is worthy overlooking their adversities.

-Mark

Banana (and everything else) Bread

Mark and I try to maintain healthy eating habits. Because of our work schedules, we subscribe to emeals, an online weekly meal planner. Every Thursday we receive a list of 7 clean eating dinners. The ingredients are natural and simple and the portion sizes are moderate. We don’t have much “junk food” in our house and we rarely have an after dinner treat except when dining out or having a dinner party with friends. On occasion I do stumble upon a new recipe that I want to try, or have a craving for something specific (usually salty, fried, sweet or a combination of). 

I like experimenting with adaptations of banana bread because the possibilities are endless. It is an opportunity for me to be creative and to use up a few things in the kitchen. For this version I added chocolate chips, peanut butter, and walnuts to the ingredients.  My inspiration for this derived from the skinny chocolate-caramel banana bread recipe by Recipe Girl (there’s no caramel in my banana bread but whatever).

We are prepared to manage my random cravings, so our cabinets are stocked with the baking essentials-flour, sugar, baking soda, vanilla extract, etc. We buy bananas when shopping but by the end of the week, we were out (only a small obstacle). On Friday after work, Mark and I picked up a few very ripe bananas. Unfortunately I got distracted that evening and all day on Saturday and did not make the banana bread until Sunday afternoon.  No worries though; the blacker the banana, the sweeter the banana bread.

2 cups stone ground whole wheat flour

¾ teaspoon baking soda

½ teaspoon salt

1/3 cup brown sugar

1/3 cup granulated white sugar

2 tablespoons softened unsalted butter

2 tablespoons unsweetened applesauce

3 medium bananas mashed

½ cup egg whites (or 2 large eggs)

1/3 cup sour cream

1 teaspoon vanilla extract

1 cup semi sweet chocolate chips

½ cup creamy peanut butter

Place the rack in the center of the oven. Preheat the oven to 350 degrees F. Spray an 8-inch loaf pan with nonstick cooking spray. Toast the walnuts on an ungreased baking pan for 5-10 minutes.

In a large bowl, whisk together the flour, baking soda and salt. Because I don’t weigh my dry ingredients, I use a dry measuring cup to take a big scope of the ingredient and then I use a butter knife to scrap off the excess. Don’t pack it in. 

In a separate medium bowl, whisk together the bananas, peanut butter, sugars, applesauce, sour cream, eggs, butter, and vanilla extract.

Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until combined. Gently stir in the chocolate chips and walnuts (reserve a few chocolate chips and walnuts to sprinkle on top).

Transfer the batter to the prepared loaf pan. Sprinkle the remaining chocolate chips and walnuts on top. Bake until the loaf is golden brown and a toothpick or sharp knife inserted into the center comes out with just a few moist crumbs or clean, about 1 hour to 1 hour 15 minutes. Place a piece of foil loosely on top of the loaf if to browns too quickly.

Cool in the pan for 10 to 15 minutes and then turn out on to a wire rack to cool completely.

If you can believe it, Mark and I waited until that evening to indulge ourselves in the banana bread. After I finished baking, we made anti-Super Bowl chorizo and shrimp quesadillas with smoky guacamole. The serving size was for four and we failed to reduce the recipe in half, so we were full! We saved the banana bread for a no dinner dessert.

Mark and I loved the banana bread! It was dense like a bread should be, and moist but not too cake like. We could taste the banana, chocolate and walnuts in each bite...but not the peanut butter. Where'd it go? We don't know. Next time I will increase the peanut butter to 1 cup. This recipe was easy fun and combined a few ingredients that we both love.

-Michelle