2010 Aug 5

Sugar High Summer

Posted in dessert, food, life

Although, I haven’t been doing much baking lately I’ve still managed to keep busy in the eating sweets department. So far this summer has been full of indulgence. I’ve been a regular at Pinkberry since they started their half priced happy hour and I’ve almost filled up my stamp card (yea, that’s how often I’ve gone in only a few weeks). On top of that the other week I went to the Essential Chocolate Desserts store, where I had a coupon for $35 worth of dessert for $15. I came home with a huge box of goodies: gourmet ding dongs, cake truffles, cupcake, cake, and the list goes on. I haven’t managed to eat through all the goodies just yet since I seem to be collecting dessert in my fridge (cheesecake, cupcakes, etc.) .

As for non-dessert news, I got to check out the Top Chef tour while it was in town.  Richard Blais from Season 5 and CJ Jacobsen from Season 3 were there doing cooking demos and question and answer sessions. It was a lot of fun and the best part was we got to try the dishes they made. So far, I’m having a good summer and the best part is it’s not over yet! Looking forward to more food and fun!

My box of goodies (from left to right) : Gourmet ding dongs, cake truffles, chocolate cupcake, moonpie, lemon bar, and a slice of lemon-coconut cake

Red Velvet Ding Dong - So so good!

A look inside

Reese's Peanut Butter Chocolate Cake Cheesecake from Cheesecake Factory - Decadent all the way

Top Chef Tour

Richard and CJ doing their cooking demo

Brussels Bistro - Pot of mussels and Belgian pommes frites. I have a weakness for mussels and fries. Delicious!

2 Comments

  1. Weng said,

    September 6, 2010 11:42 pm

    The red velvet ding dong looks awesome!! Would love to try it someday. Just landed on your blog for the very first time. Great blog you have! :)

  2. cinta said,

    April 4, 2012 8:07 am

    From the choices of your collection of cheesecake recipes, I will very easily get this yummy dessert for the celebration and any flavor.

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