Roberta's is always at the top of my list when the craving for a delicious wood-fired pizza hits. The crust is the perfect mix of doughy, chewy & crisp with a slight char. The restaurant be a bit of a trek for some all the way to Bushwick, but I promise that is all part of its charm. While it's easy to focus and fill up solely on their delicious pizzas, definitely do not miss their unique take on vegetables, which vary based on what's fresh and in-season. The dish below, featuring sunchokes, was particularly memorable. If you end up having to wait for a table, which you more than likely will, go sit out back and have a drink at the outdoor bar.
battersby
As a wedding present from a good friend of ours, we were treated to dinner for two at the highly acclaimed Battersby. I love that more upscale restaurants featuring innovative menus are popping up in Brooklyn. You have the option of ordering a la carte, or allowing the chef to serve you a spontaneous tasting menu of his choosing, which we were more than happy to indulge in. For this reason, I unfortunately do not have the exact menu, so the photos will have to suffice. One of my favorite little touches, however, was the mini roll of freshly made cookie dough sent home with each guest to bake (or eat raw, oops) later! The impressive, seasonal & American menu is served in a quaint, rustic space that feels like home. We definitely ate well that night, and I am already looking forward to a return trip soon.
16 handles
16 Handles is a bit of a guilty pleasure for my husband and I. It's a little too conveniently located, so if we ever get the craving for frozen yogurt, we immediately walk over. Unfortunately, you pay by weight, and as you can see, our cups are rarely light & dainty. We pile on the various flavors & toppings, filling them to the brim, then head home & dig in on the couch. Some of my go-to flavor picks are graham cracker, peanut butter, coconut, dark chocolate & salted caramel (I'm obviously not good at narrowing it down or making decisions), but I also love their seasonal/artisan flavors like pumpkin, cinnamon doughnut & toasted marshmallow! The macaroon-topped fudge brownies (!), graham cracker crumbs, & chocolate-covered pretzels are my toppings of choice! On our most recent trip- last night!- we discovered what we think is a game-changer: toppings under the fro-yo, so you have a delicious, creamy treat of mix-ins waiting for you at the bottom of the cup! Clearly, we take this very seriously ;)
willow
I love when a great, new restaurant pops up in Brooklyn. Willow, a cozy spot in Bed-Stuy, serves seasonally-inspired food that highlights the restaurant's relationships with farms & producers nearby. The freshly baked pumpkin bread was a welcome change from your typical bread offered before a meal. I loved the unique use of winter vegetables in the carrot soup, radicchio salad & roasted cauliflower dishes. All were nicely balanced and very flavorful. I'm looking forward to returning to try their 7-course chef''s tasting menu offered every Tuesday for only $45! Please excuse the dark photos- lighting was scarce and I didn't want to use a flash!
carrot cake with coconut cream frosting
Carrot Cake is my all-time favorite dessert in the world- it was even my wedding cake! I love all the textures and flavors, and would really be happy eating it every day of my life. Everyone has their preferred way of making it- with or without nuts, raisins, pineapple, coconut, etc. After many trials and tastes, below is my version of the ultimate carrot cake! It's a denser cake that's full of tasty ingredients. I love the depth of flavor that toasted nuts & coconut add to this cake, along with spices like cinnamon & nutmeg. I wouldn’t call it a tropical carrot cake though, because you definitely won’t find pineapple in my version! Rolled oats add a nice textural component, but you may also sub out another type of flour (all-purpose works fine) if you prefer. I’m not the biggest fan of cream cheese, but I do enjoy the tangy flavor it lends to frosting in carrot cake. Alternatively, I’ve made a coconut cream cheese frosting using both coconut cream & cream cheese, making it a bit lighter & fluffier, but still creamy & delicious! If you use vegan cream cheese (or leave it out altogether), this cake is also entirely vegan & full of healthy ingredients like carrots, applesauce, nuts, and coconut oil, so feel free to indulge as much as you please! PS- I'm by no means a pastry chef, and am still learning ow to nicely decorate a cake in that perfectly precise way. Thanks to my husband for lending his technical skills!
Carrot Cake with Coconut Cream Cheese Frosting:
Cake:
2 cups whole wheat pastry flour
1 cup rolled oats
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2/3 cup coconut oil, melted
1 cup coconut palm sugar
2 cups unsweetened applesauce
2 teaspoons pure vanilla extract
2 cups carrots, shredded (plus extra for topping)
1 cup pecans, toasted & chopped (plus extra for topping)
3/4 cup shredded coconut, toasted (plus extra for topping)
Frosting:
2 cans coconut milk, refrigerated overnight
6 oz. cream cheese
2 teaspoons pure vanilla extract
1 cup powdered sugar
1/4 teaspoon salt
Preheat oven to 350 F. Spray two 9” cake pans with non stick spray, line them with parchment paper, and then spray the parchment paper.
Make the coconut cream cheese frosting first. Remove the coconut milk from the refrigerator, and turn upside down. Open cans from the bottom, pour out the coconut liquid (save for smoothies!), and scoop out the solid coconut cream. Add to the bowl of a stand mixer fitted with whisk, along with cream cheese, powdered sugar, vanilla, and salt. Whip the cream, starting slowly at first & gradually increasing your speed, until it’s nice and fluffy. Move frosting to an airtight container, and refrigerate to allow it to set.
Sift all dry ingredients together in a large bowl. Combine wet ingredients in another bowl (oil to vanilla), then add the two together until just combined. Fold in carrots, pecans & coconut last. Pour the cakes into pans, and bake for about 30 minutes. Allow cakes to cool a few minutes, then transfer them to a wire rack.
Once the cakes have fully cooled, you may even them out by removing any domed shape on top (this will allow them to stack more evenly). Place one cake on a cake stand, add a layer of frosting, then stack the second cake on top. Add a thin, “crumb layer” of frosting over the entire cake, then allow it to chill for 30 minutes to set. Now apply a thicker layer of frosting over the entire cake. Top with remaining carrots, pecans & coconut as desired. Slice and enjoy!
Useful Tools:
*Can be made with three 6” round cake pans to create a 3-layer cake. Increase baking time to about 35-38 minutes.
**Adapted from Carrot Cake in Skinny Bitch in the Kitch.
