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Decadent Desserts
Sweets to the Sweet
Wintertime is hard, and we all deserve a treat! There is a special place in our hearts for those desserts which go beyond the ordinary into the realm of decadence. Sometimes this means an elaborate concouction, and other times it means adding a scoop of ice cream and a drizzle of caramel sauce to a simple (yet delicious) brownie.
Whether you prefer chocolaty, gooey, buttery, or all three—here are some favorite product recommendations to get started.
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Ice cream
A dollop of ice cream can make things next-level. A few of our top picks for transforming your dessert are Talenti Double Dark Chocolate Gelato and Godiva Midnight Swirl or Praline Cone Crunch Ice Cream.
Sauces and Spreads
Paradigm Foodworks crafts some delicious dessert sauces. Their Deep Dark Haute Fudge Sauce is made with pure Madagascar vanilla—and their Sea Salt Caramel Dessert Sauce is divine! If you are looking for Dulce de Leche, we carry a yummy milk caramel spread from San Ignacio.
It doesn't get much more decadent than Devon Cream Company's English Clotted Cream and Double Cream for amazing richness. And, while we are spreading things…try Biscoff Cookie Butter from Lotus Foods, or Cadbury Milk Chocolate Spread, or both!
Do you know about Lyle's Golden Syrup? Also called treacle, it is an amber-colored sugar syrup that is a tasty substitution for Karo in recipes. It is delicious on pancakes and any time you need a little extra sweetness.
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Baked goods
There are some wonderful baked goods available in the store. Some of our current favorites are the Chocolate Mocha Cake from Tortabella with its layers of devil's food cake with a creamy mocha filling and rich ganache poured over buttercream icing. And, Rubicon Bakers makes a delightful Carrot Layer Cake with Cream Cheese Icing. We also love their Chocolate Cream Cupcakes filled with vanilla cream. Sarah Lee does an amazing job with their Chocolate, Caramel, Pecan Turtle Pie —so worth a try.
Cookies
We love Rustic Bakery for their homestyle elegance. Try the Pecan Shortbread Cookies—so tender and luscious. For a simpler shortbread, we reach for the classic Walkers Pure Butter Shortbread Cookies.
St Michel has been making tasty and authentic French Galettes since 1905, and we have a variety of them in the store. Sample some of their Galettes with Chocolate or Grande Galettes. Another fantastic European cookie is made from puff pastry, Bianco Forno Arte Passticcera Ventagliai are shaped into delicate swirls. Cannoli are a rich dessert from Sicily and we carry Alessi Autentico Cannoli Shells that you can stuff with your own sweetened ricotta filling.
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Confections
Lula's Chocolates makes some of the best caramels you will ever taste. And, they are locally made in Santa Cruz. Try Gigi's Caramels and their Sea Salt Caramels for a special treat.
From Charles Chocolates, we recommend their Toffee Chocolate Macadamias—a local, San Francisco company. And Company Confections Giant Salted Caramel Pecan Turtle is pure indulgence. They are made right here in Oakland.
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Hot Cocoa
If you are looking to sip your dessert, topping off a meal with a cup of hot chocolate is a real pleasure. Hawt Chocolate is Tcho's version of a bittersweet drinking chocolate. With a velvety texture and rich flavor, it is a genuine treat. We also have a line of Guittard in our store: Organic Natural Cocoa Powder (100% cacao), Cocoa Rouge Unsweetened Cocoa Powder (100% cacao), and Grand Cacao Sweet Ground Chocolate (53% cacao) for a variety of flavor profiles.
And, for that precise balance of chocolate, cinnamon, and sweet, Ibarra's iconic Mexican Hot Chocolate Drink Tablets can not be matched.
And, here is an idea for spiking your hot cocoa. Award-winning Sonora Cream de Bacanora Mocha is a creamy liqueur made with rum and a deep, dark mocha flavor. Use it in bittersweet cocoa or coffee, pour it over ice cream or mix it into a cocktail.
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Oakland Symphony Presents Romeo & Juliet
News & Events
Romeo and Juliet by Sergei Prokofiev (1891-1953)
Sergei Prokofiev’s vibrant Romeo and Juliet depicts the fierce war between the Montagues and Capulets, and, of course, the two star-crossed lovers.
Prokofiev’s seventh ballet, Romeo and Juliet, was commissioned by the Kirov Theater in Leningrad during the autumn of 1934.
I have taken special pains,” Prokofiev said, “to achieve a simplicity which will, I hope, reach the hearts of all listeners. If people find no melody and no emotion in this work, I shall be very sorry–but I feel sure that sooner or later they will.”
Other works on the evening's program are the Violin Concerto in E minor, Opus 64 by Felix Mendelssohn, and Icarus by Lera Auerbach.
Joseph Young, conductor
Rubén Rengel, violin
Cal Shakes Theater Company
Details
Friday, March 24, 2023, from 8 to 10 PM
At the Paramount Theater, 2025 Broadway in downtown Oakland
Get the links…
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Decadent Chocolate Tart
From our blog, The Kitchen Table
Chocolate Decadence
It’s no secret that I have a sweet tooth. I like desserts of all kinds—but I do have a bit of a preference for fruity desserts. Except when I don’t.
When handed a dessert menu at a restaurant I will scan the entire list of offerings. I look for the fruity one first, then the carb-y one. (I’m looking at you, bread pudding.) There is almost always something chocolatey. And, although I love chocolate, it’s usually my last choice. There are occasions however when nothing but chocolate will do.
When I am in the mood for a chocolate dessert, I need some serious chocolate. I don’t mean something with a little chocolate in it or a few chocolate chips. I mean I need some seriously deep, death-by-chocolate flavors. I want decadence. I want something that requires coffee or some other beverage to cut the richness. And, don’t even think about stealing a bite. There will be no sharing. You need to order your own.
This Decadent Chocolate Tart is the exact type of chocolate dessert I mean. It’s gorgeous in its simplicity. It’s dark and rich and the shiny ganache on top dares you to swipe your finger through it. You could also make it in smaller individual tarts if, like me, you don’t want to share.
Get the recipe…
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Pine Ridge Vineyards Sparkling Wine
A Staff Favorite
Chenin Blanc + Viognier
Crisp, bright, and vivacious, this is an aromatic wine boasting a bouquet of pear, green apple, and honeydew melon complemented by lime, nectarine, lemongrass, and apricot.
This Pine Ridge Vineyards Sparkling Wine is bright and fresh, exhibiting flavors of green apples, lemon, lime, and lychee. The wine has beautifully balanced, crisp acidity, with a refreshing and slightly creamy note on the mid-palate. The fine bubbles lift the aromas and flavors and carry them to the finish.
Pine Ridge Vineyards Sparkling Wine pairs well with a number of dishes, from appetizers to light salads to seafood, and most notably with foods that have a hint of spiciness—its subtle sweetness provides balance alongside a touch of heat.
It’s the perfect pour for the start of an evening with appetizers such as goat cheese, stuffed mushrooms, toasted almonds, and even potato chips. Also try this wine with a flavorful Thai curry, fried chicken, quiche, or ham and brie sandwiches.
Read more…
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Toblerone Cocktail
From our blog, The Cocktail Post
The Toblerone chocolate bar was invented in 1908 in Bern, Switzerland by young Thodore Toberlone and his cousin Emil Bauman. As for the Toblerone cocktail, a version was crafted by Simon Difford in 2003, that did not include Frangelico. Similar versions to what we have below can be found around the internet.
The Toblerone Cocktail is a decadently rich drink inspired by the famous Swiss chocolate. It is nutty, creamy, and divine. It features three liqueurs, coffee-flavored KahlĂşa from Mexico, hazelnut-flavored Frangelico from Italy, and Baileys Irish cream liqueur.
We add some heavy cream and honey syrup to make it smooth and sweet. Then we chocolate-coat the rim. You can garnish with Toblerone chocolate shavings to complete the recipe.
Get the recipe…
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beYOUtiful WOMXN at Oakland First Fridays
News & Events
A vast majority of Oakland First Fridays participants are womxn-owned businesses, womxn artists, and womxn performers! To honor Womxn's History Month, let’s recognize and celebrate womxn who are constantly changing and improving the world! Whether it be through entrepreneurship, expression, their passion for what they believe in, and more! Who runs the world? beYOUtiful WOMXN!
Oakland First Fridays is Oakland's nonprofit signature monthly celebration of arts, culture, food, and community. It happens on the first Friday of the month and draws up to 30 thousand people from Oakland and the surrounding areas to celebrate our unique community.
It is a free event open to people of all ages, and they keep vendor fees low in order to create opportunities and reduce barriers to entry for Oakland’s small businesses and artistic entrepreneurs. Monthly themes focus on the communities of Oakland including LGBTQ Pride, Black Love, Latin Pride, Youth, Women, and many more.
And, on the first Friday of every month, Oakland Art Murmur hosts an evening art walk featuring arts and mixed-use venues collectively open to the public.
Get the details links…
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BraveTart: Iconic American Desserts
A Cookbook Recommendation
by Stella Parks
Winner of the 2018 James Beard Foundation Book Award for Baking and Desserts.
A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe and more
"The most groundbreaking book on baking in years. Full stop."—Saveur
From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here.
These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats.
With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.
Why is BraveTart my new go-to? Because joy leaps off every page of it.…[Parks] insists on precision with her recipes, but she never forgets that sugary treats make people happy.…BraveTart made me excited to bake, and then backed up that excitement with researched recipes that work. I’m not sure there’s higher praise you can give a cookbook.
―Food52
[BraveTart] is both a terrific showcase of those quintessential desserts and a case for the American dessert itself…Parks' writing is as engaging as her recipes.
―Los Angeles Times
Few recipe writers are as precise as Stella Parks, a former pastry chef whose instructions always fill me with a sense of clearheaded confidence.
―Tejal Rao, New York Times Magazine
I was consumed by all the information on its pages. I read it like a book, absorbing the information, some of it new to me, and much of it debunking commonly held beliefs about cooking and baking.
―David Lebovitz
Wonderful fun to read. A coveted gift for anyone whose ears prick up at the jingle of an ice cream truck.
― Bon Appétit
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The Brandy Alexander
From our blog, The Cocktail Post
The Brandy Alexander is a delicious cocktail that finds the perfect balance between three ingredients, brandy, crème de cacao liqueur, and cream. The cocktail is designed to have a hint of chocolate, not be terribly sweet, and is nonetheless indulgent. It can stand as a dessert on its own and also be paired with sweet treats like custards and ice cream.
One of the earliest known printed recipes for the Brandy Alexander can be found in Hugo Ensslin’s 1916 book “Recipes for Mixed Drinks.” The cocktail was likely born at Hotel Rector in New York City. The bartender there, Troy Alexander, created his eponymous concoction. Folks have been appreciating this retro cocktail ever since.
Get the recipe…
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Sticky Toffee Pudding
A Staff Favorite
Sticky Toffee Pudding is a scrumptiously sticky date cake that has a buttery toffee sauce. It is super-sweet, moist, and sticky. And, the sauce is slightly salty. So, this toffee pudding has both sweet and salty happening at the same time—a delicious combination.
And, because of the concentration of flavor, a little slice goes a long way. This is without a doubt a very decadent dessert. We love it served warm with whipped cream or vanilla ice cream.
Pudding is a British term for desserts that are baked or steamed and served warm. Sticky Toffee Pudding is an updated approach to a British classic.
About Sticky Toffy Pudding Company
The Sticky Toffee Pudding Company was founded in Austin, Texas by Tracy Claros, a native of England and a passionate baker since childhood. The emphasis is on pure flavors and textures that melt in your mouth to evoke memories of home baking and family traditions.
Sticky Toffee first appeared on menus in Britain in the late 1960s but in fact, has its origins in Canada. Where ever it started, it’s insanely delicious.
Read more…
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Amy's Buttercream
From our blog, The Kitchen Table
It’s Like Buttah
It is not uncommon for me to come home from a day of work to find my daughter in the kitchen whipping something up to take to school for a friend who is having a birthday the next day. Or, sometimes it’s because there was a conversation in class about baked goods and she has a bit of a reputation as a baker. Either way, more often than not I am out of the ingredients I thought I had.
Cupcakes are her go-to for occasions like these Though, it depends on who she is baking for. (One of her good friends is addicted to her macarons and lemon bars). Cupcakes are relatively easy to make. And, if you prefer to use cake mix from a box, there are ways to make it better. The one place you absolutely must not cheat is the buttercream frosting.
To me, cupcakes are basically just a vessel to deliver good frosting into my mouth. Would I prefer a very tasty devil's food or Red Velvet? Sure. But frosting is key. I want it full-fat and full-flavor.
And, for me that means good old-fashioned buttercream.
Full disclosure, I like more salt than most in my frosting because I like that rich butter flavor that salt can bring to the table.
Therefore, I use salted butter in my frosting. And I am not afraid to add a pinch or two more if needed. You just need to taste it along the way to get it how you like it.
This is not the frosting to use if you are bringing cupcakes to a picnic. There is a lot of butter. Butter will melt. If you need something to hold up to decoration and weather, try one of these options. But, if you need a quick hit of cake and frosting, try my Amy's Buttercream recipe below. It’s perfect for a late afternoon or evening craving…assuming someone didn’t use up all of your ingredients.
Get the recipe…
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Fran's Dark Chocolate Sauce
A Staff Favorite
Liquid truffle
Fran's Dark Chocolate Sauce is crafted in small batches and is described as intense and rich—like a melted truffle. Fran's is considered one of the best chocolatiers in the nation. This rich and creamy dark chocolate sauce is an indulgence in pure chocolate.
Elevate your ice cream with a warmed drizzle of Fran's Dark Chocolate Sauce. Or use it as a dipping sauce for sliced fruit. Scoop up a spoonful when it has been refrigerated and savor it like a delicious truffle. It makes an elegant addition to a seasonal fruit tart. Or, spread some of this luscious chocolate sauce over a slice of toasted artisanal, buttered bread. A spoonful in your morning coffee is divine. Really, the possibilities are endless. A little goes a long way, and you will keep coming back for more.
Directions
For pourable dark chocolate sauce, remove the lid and warm gently in a water bath on the stove or in 10-second intervals in the microwave. Stir occasionally until desired temperature and consistency is reached. Do not boil. After opening, please refrigerate your sauce and enjoy it within 30 days.
This Seattle-based company's products are produced in line with ethical and environmental standards, including supporting farmers to tackle climate change challenges. And, it is USDA Organic,
This sauce is so rich, creamy, and delicious that it is verging on dangerous.
Learn more…
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Classic Tiramisu
From our blog, The Kitchen Table
Stimulating Dessert Conversations
When deciding what dessert to serve for Valentine’s Day, it should come as no surprise that the predominant choice is something chocolatey. Valentine’s Day is, among other things, a chocolate gifting day.
The options for beautiful boxes of chocolates are as plentiful and varied as the thousands of bouquets that will no doubt accompany them. Personally, I look forward to the Sees heart from Dad with great anticipation every year. (As does my husband…sigh) There is such a thing as too much chocolate, though. (Blasphemy!!) For that reason, I am here to offer an equally special and, dare I say sexier, alternative.
Maybe it’s the flavors or maybe it’s the perceived decadence. But, I consider a classic tiramisu a sexy dessert. (And that was before I did some research.) This is the kind of dessert that you share with your favorite someone over coffee and great conversation after an amazing dinner for two.
When doing research on the origins of one of my favorite desserts, I was amused to find out that Tiramisu was created in 1800 by the Maitresse of a house of pleasure in Treviso, Italy—as an aphrodisiac dessert to offer her clients at the end of the night as a means to reinvigorate them before heading home. (I’m not kidding…)
As an unapologetic reader of romance novels, I found this information hilariously believable—and absolutely wonderful. Thankfully, Classic Tiramisu is also one of my husband’s favorites. Now, please excuse me while I go find the ingredients…
Get the recipe…
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Chocolate Chip Pretzel Cookies
The Kitchen Table
Chocolate Chip MVP
I don’t usually consider a chocolate chip cookie to be decadent. I do consider them awesome and worthy of binge eating—but not necessarily decadent. That was until my sister made some cookies for my Super Bowl party.
Since I was in charge of the main meal, I asked my sister to bring something sweet. She rolled up with some of the best cookies I have tasted in a long while. If you were fortunate to get a box of Sees candy for Valentine’s Day, you may have encountered the piece they call a Butterscotch Square. It is one of my all-time favorites. It is a mouth-wateringly-tasty morsel of brown sugar goodness covered in chocolate. And, it was the first thing I thought of when I bit into those chocolate chip cookies.
This recipe for Chocolate Chip Pretzel Cookies has no regular granulated sugar. It is all about the brown sugar. And, I am here for it. That is what makes them so gloriously rich and decadent. I am usually good for at least two but usually three chocolate chip cookies when given the chance but not these. I could only handle one.
Doesn’t mean I didn’t go back later and try again…
Full disclosure, the original recipe calls for using milk chocolate. We both agreed that while the milk chocolate was tasty, it didn’t provide enough chocolate oomph for our tastes. Therefore I am suggesting using bittersweet chocolate. Feel free to adjust the amount to your liking.
Get the recipe…
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Decadent Dessert Recipes from Our Archives
From our blog, The Kitchen Table
Judging by how many dessert recipes there are in our archives, you can safely say that we love desserts! Here is a selection of some of our more decadent treats. Sometimes the experience of decadence comes from the depth of chocolate flavor, sometimes the richness of butter, sometimes pure sweetness, and sometimes a combination. Enjoy!
Cakes
Fudgy Bundt Cake
Flourless Chocolate Cake with Toasted Hazelnuts
and Brandied Cherries
Dark Chocolate Cake with Raspberry Filling
Amy’s Almost Battenburg Cake
Lemon Pound Cake Bliss
Mocha Pound Cake
Gam’s Cocoa Apple Cake
Sticky Toffee Gingerbread
Classic Angel Food Cake
Spiced Apple Cake with Cinnamon Cider Glaze
Tres Leches Cake
Turtle Swirl Cheesecake
Carrot Cake Cheesecake
Amy’s Carrot Cake
Amy’s Lemon Icebox Cake
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Craft-Chocolate
Vendor of the Month
If you are looking for locally-crafted, artisanal chocolates, you have to try these delicious treats from Craft-Chocolate. They look exquisite and taste even better! Perfect for a special occasion or any time you need a treat. Stop by the store and see what we have in stock.
About Craft-Chocolate
Craft-Chocolate is an Alameda-based confectionary that does their best to source base materials from reputable companies that engage in the local communities where cacao is grown, harvested, and processed. These companies are known for paying fair wages, providing training, and for building infrastructures including schools and health centers to serve these communities. They use organic products whenever possible.
Bente Voxtrup Petersen started the company in order to make quality, filled chocolates and truffles for friends and others to love. Their products can be found at retailers in the Bay Area.
Read this post on our website…
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Oakland, CA 94611
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OUR BLOGS
Visit our recipe blog to learn what Amy, our VP and resident foodie, is cooking up in her home kitchen.
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