|Eleanor and I on top of the Empire State Building.|
Okay, I admit it. I eat a lot when I travel because in addition to seeing new things, I want to taste new things, especially sweet things.
My recent trip to New York with my family was lots of fun and I tasted quite a few sweet treats that I won't forget and am just going to have to try to recreate.
It was nice having my husband and daughter with me so that together we could taste a lot without over-indulging. Each day, we'd splurge on a sweet treat and split it three ways, enjoying it slowly together and then taking turns rating it and giving it a thorough review. There's no doubt about it, we take our sweets very seriously, but doing it this way is also lots of fun and gets us interacting.
In order, here is my list of the best sweets we tried:
Cereal Milk Soft Serve from Momofuku Milk Bar
|Cereal Milk Soft Serve|
Cereal Milk is lightly sweet with a hint of a cereal taste just like the milk in the bottom of your cereal bowl. I'm pretty sure the cereal they use to make it is cornflakes but that wasn't divulged. You can buy Cereal Milk and Pretzel Milk in a bottle to drink straight up or you can have the Cereal Milk Soft Serve and that's what I went absolutely bonkers for. It's sooo good! It's not too sweet and the best part is you get to eat it with a wooden spoon which in my opinion always makes a frozen treat taste better.
Corn Cookie from Momofuku Milk Bar
|We noticed that just about every patron at Momofuku Milk Bar ordered a Corn Cookie and that's why we had to try one too.|
The best way for me to describe the Corn Cookie is to say it's dense, chewy, very corny and satisfying. It's a simple looking cookie with complex flavors and unlike any cookie I've ever tasted. There is one conundrum about Tosi's recipe though, it calls for freeze-dried corn powder which I can only imagine is hard to find if you don't live in NYC. Momofuku Milk Bar sells it at its locations.
Rosemary Olive Oil Macaron from Macaron Parlor
|Macarons from Macaron Parlor. Clockwise from top left: Rosemary Olive Oil, Party Time, Earl Gray and Corn — I'm thinking corn might be the next hot dessert flavor!|
Banana Caramel Macaron from Financier
|A giant Banana Caramel Macaron from Financier.|
Another top-notch macaron we tasted came from Financier which lucky for us had a shop just a few blocks from where we were staying. Their macarons got my attention right away because of their size, they are at least 3.5 inches in diameter, and as a macaron baker this impressed me because they were still cooked evenly with a perfect texture — crunchy on the outside and dense and chewy on the inside. The larger the macaron, the more difficult it is to get the texture right and I have no idea how they did it. Our choice at Financier was a Banana Caramel Macaron which fortunately was made with real bananas and not artificial flavoring. It was delicious.
Flourless Chocolate Cake from Magnolia Bakery
|Flourless Chocolate Cake from Magnolia Bakery|
Other food related highlights from our trip: