To Satisfy Your Sweet Tooth [DC Summer]

Since starting my internship, I have come to realize that weekends have one purpose: to explore all of DC's incredible offerings (which can usually be narrowed down to food, monuments, and lots and lots of walking). This past weekend, Lauren, Stef and I covered a lot of ground in the NW quadrant of the city and came across some incredible restaurants and events that made this a truly unforgettable weekend.


Our unintentional discovery of The Taste of Georgetown is what led us to checking out Baked and Wired. Located at 1052 Thomas Jefferson Street NW, Baked and Wired offers a decadent array of cookies, cupcakes, bars, pies and other baked goods that are guaranteed to satisfy your sweet tooth.


We were lucky (and hungry) enough to sample a few of Baked and Wired's treats. Here's how it went:

An assortment of Baked & Wired cookies

Strawberry Cupcake.
Vanilla cake with fresh strawberries folded in the batter finished with a swirl of pink buttercream.

O.M.G. 

A graham cracker crust is layered with homemade caramel, marshmallow and a bittersweet chocolate glaze. 

Blueberry Pie. 

Blueberries with a dash of cinnamon in a double crust.

Berthas. 

Soft oatmeal cookies filled with cream cheese frosting. 

Banana Nut Bread. 

Sweet and moist banana loaf with walnuts and mini chocolate chips.

Best bite? Without hesitation, the Strawberry Cupcake. Each bakery in Georgetown has it's own take on this classic dessert - but it is Baked and Wired's fresh, creamy frosting layered on top of a fluffy, sweet cake - that make this dessert a true winner.


Not in the mood for a cupcake? Try out the O.M.G. bar. With layers of gooey caramel, crunchy graham cracker, fluffy marshmallow and semisweet chocolate - this bar lives up to its' name...and then some.


If you want to check out a full list of their baked offerings before heading over, visit:
http://bakedandwired.com


Baked and Wired
1052 Thomas Jefferson Street NW
Washington, DC 20007

Continuing the Cupcake Craze.

Ann Arbor is home to a diversity of food and dessert options and what better way to satisfy your sweet tooth than with a cupcake from Cupcake Station? Located at 116 E. Liberty, Cupcake Station has over 20 different flavors of cupcakes to choose from including: Station’s Samoa, Cookies and Cream, and Red Velvet.

Station's Samoa (Vanilla bean cake filled and frosted with their signature Buttercream, rolled in toasted coconut and drizzled with caramel and dark chocolate)

Craving just one bite? Cupcake Station has mini bite-sized cupcakes that will help satiate your palate without bursting your wallet. Both mini and regular sized cupcakes can be bought in larger quantities and are sure to be a hit at birthdays, parties or for that special someone.

Head over and check it out for yourself, I promise you won’t walk away empty-handed.

A New Twist on Cupcakes

Cupcakes are the latest trend to hit the baking world with “cupcake boutiques” popping up across the nation. Magnolia Bakery, Cupcakes by Melissa, Sprinkles, Crumbs and Georgetown Cupcake are all offering their own unique twist on America’s favorite birthday dessert.

Tired of baking the same cupcake over and over again, Sarah and I put a new, yet equally as easy spin on this tasty dessert: the cupcake in a cone.

Don’t be intimidated by its name, “the cupcake in a cone” is just as easy to make as its more simple sister and yields a much more eye popping result.

Here’s how we did it:

What you need:

-1 large disposable metal baking tin (approx 1- 1 ½” deep)

-12 sugar ice cream cones

-1 box Betty Crocker Rainbow Chip Cake Mix

(egg, vegetable oil and water measurements on box)

-1 container Betty Crocker vanilla icing

Directions:

1. Cut 12 1” wide circles in the disposable metal baking tin. (To measure if this is the right size, check to see if cone fits properly inside of circle. Cone should fit firmly into the circle and not move while baking)

2. Preheat oven to 350° F.

3. Prepare cake mix as written on cake mix box.

4. Fill cones about ¾ full leaving the batter ½” from the top.

5. Flip baking tin over so that the side with the circles is on top and place filled cones into circles.

6. Bake in oven for about 15 to 20 minutes until an inserted toothpick comes out clean.

7. Allow cupcakes to cool, then frost and decorate. Enjoy!