"No. 5: Banana Pudding at Merely Sweets"
“Review: Merely Sweets”
october 10, 2013
There's something about autumn that fills the typically sun-bronzed Californian with a longing for a steaming mug of hot cocoa by a blazing fire. Thankfully, the perfect accompaniment to that toasty beverage is just within reach!
Though auburn leaves may not be sweeping the streets of Orange County, the season's bounty is much closer than you may imagine. Our fall menu features pumpkin in some of its tastiest forms––as cupcakes, muffins, and tarts (accompanied by spiced whipped cream). Too much to handle, you say? Then allow us to further allure your taste buds with pecan tarts, or perhaps our salted caramel panna cottas with green apple gelee . And this is just the beginning––stay tuned for more!
september 21, 2013
blueberry citrus delight
Who could say "no" to a new cupcake flavor? Especially when it features cream cheese frosting. The tang makes this frosting stand well enough on its own, but the flavor is enhanced by a myriad of other possibilities, especially citrus. When accompanied by lemon, our cream cheese frosting practically screams for a sturdy vehicle that can support yet accentuate its delectable aroma.
That's essentially how our blueberry cupcake was born. Blueberry and lemon already fit together quite comfortably, and make for a dynamic duo. With a few tweaks and a dash of baker's magic, we devised a recipe to bid summer a final farewell for the year. Swing by today and grab a few for you and your loved ones. (:
may 23, 2013
our newest addition: the chocoberry
The Chocoberry, our newest addition to an arsenal of signature cakes, was a near-accidental marriage of the Java Lava and Merry Berry favorites.
Having looked at our available ingredients (dense chocolate layer cake, clouds of vanilla bean cream, and freshly sliced strawberries), we promptly thought, “Why not?”
The resulting confection stands as a testimony to our kitchen’s commitment to delectable, innovative sweets.
As we’re well on our way into summer, this dessert is sure to be a pleasing complement to any event. Call us today to take one home as your very own!
october 16, 2012
orange county's favorite dish: banana pudding
We were thrilled and extremely ecstatic when notified that our one and only banana pudding had made it to the #5 spot of OC Weekly's Top 100 Dishes of 2012! A simple cup tied in twine filled with delicate yet bold flavors of whipped cream, vanilla wafers, and banana slices...you'll be surprised to finish the entire container in one sitting. Try one and share it with a friend - or not. ;) And for those of you interested, we even offer banana pudding shots! Perfect for dessert tables, kids events, or for any party, really. Call us and ask for more details today!
october 1, 2012
I LOVE WALNUTS. My mother says I take after her in that aspect. In my opinion my love affair with walnuts began with this perfectly crafted recipe. One day my mother had baked the most divine yet simple and comforting brown sugar walnut cake using a recipe she had gotten from my Aunt Juliana. It is one of those desserts that you can eat at any time of day and say yes to seconds with no excuses or pretenses. Cut it up and eat it on a paper towel or serve it with a fancy cup of english tea, this treat will not disappoint. I have decided to bake them off in madeleine pans because it cuts out the middle man - the knife. Plus mini shell shaped cakes bursting with yumminess... A-DOR-A-BLE :)
a family recipe
Makes around 2 dozen cookies
2 cups walnuts (measure before grinding)
2/3 cup all-purpose flour
2 cups golden-brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons butter
4 large eggs
2 teaspoons pure vanilla extract
Powdered sugar for decoration
- Preheat oven to 350 degrees Fahrenheit.
- Grind up the walnuts really well in the food processor. You shouldn't see big chunks of walnuts
- Mix flour, brown sugar, baking soda and salt with the walnuts.
- Add in butter and incorporate until the mixture has a sandy texture.
- Add in eggs and vanilla. Whisk all together until incorporated
- If your pan is not nonstick, spray some bake-release spray onto a madeleine pan.
- Scoop batter into pans and bake for 10 to 12 minutes.
- Remove the cookies and let them cool.
- Optional: Dust on some powdered sugar with a small tea strainer or sifter for decoration.