The Amish Market

Dutch Village Farmer's market in Upper Marlboro, MD

The Amish market is a proverbial food orgy. Housed between Peachez Soul Food Restaurant and a Kim’s Karate lays heaven. With several vendors under one roof, this market bizarre offers everything from: organic meats, fruits & vegetables; cheeses, fresh-baked goods, hot food, spices and hand-made furniture! Located throughout Maryland and Virginia, I frequent their Upper Marlboro location near the courthouse.

Yummy chocolate covered fruit

Upon entering the store you are greeted with every homemade confection that the heart could ever want. This particular vendor sells: chocolate truffles, chocolate covered fruit, homemade caramel apples, chocolate-covered pretzels, fresh jams and homemade peanut butters just to name a few. Next up is the dairy section which houses organic cheeses, spreads, milk in assorted flavors (strawberry, chocolate, vanilla, etc), creams and other dairy products that are fresher than babies’ breathe.

Lovey baked goods: fruit pies, danishes, creme puffs, etc.

Their baked goods section reminds me of something from the movie Willy Wonka. There are various cakes, cookies, pies, breads, rolls, muffins, croissants, cinnamon rolls and even monkey bread. The sizes range from individual to feed a small platoon. They also have a display case with more intricate goodies that can be boxed up- fresh. On this particular day, I ordered $10 worth of goods and got a free cookie! SCORE! There’s also a secondary dessert station that focuses on meringue pies, fruited cheesecakes, layer-cakes, puddings and elaborate parfaits.

My stash of chocolate covered fruit

Moving throughout the well planned market you arrive at the organic and openly slaughtered meats. Across the way is the organic fruit & vegetable vendor. His fresh-squeezed juices and lemonades are AWESOME!! But the mother lode, and my personal favorite, is their hot food court. 

Fresh organic lemonade and a pretzel wrapped hot dog

Going into the food court always makes me feel like I’m in a Tex Avery cartoon…Hubba Hubba. There are vendors selling  fried pickles & Twinkies ®; homemade ice cream, Bar-B-Que chicken, turkey legs, and other artery- harming treats. My favorite station is the pretzel station that features hotdogs rolled in pretzel bread and baked to a fine golden crisp! They also offer cinnamon pretzels. I knew I was in the right place when I watched the vendor take a pretzel,dip it in hot butter and then roll it in cinnamon and sugar. I wanted to marry him.

Cinnamon pretzel

Leaving the market, arms filled with goodies, I am always singing, skipping and two steps from a full pop lock & drop. Aside from the social awkwardness that comes from believing everyone who is not a member of your religion or village is damned; the Amish are good people who serve up a great product cost-effectively and efficiently.

Skip the choc-covered bacon...made me ill

Things to note:

·   Hours of Operation: Thursday 10am-6pm/ Friday 9am-7pm/ Saturday 9am-3pm

·   Bring Cash: Not all vendors accept credit cards. Many of the hot food vendors don’t or they require a certain dollar amount being spent ($10). There is an ATM on site.

·   Anticipate crowds: The Amish market makes ‘Black Friday’ look like scrimmage at Little League.

·   Have patience: Although the vendors move fast and are courteous, it’s real in the feel so wear comfortable clothes and shoes and have a strategy of which vendors to hit.

The Cupcake Critic on The District Dish with K Street Kate

Guess who had a guest spot on The District Dish with DC's concierge of cool, K Street Kate? Kate and the ladies asked me some really tough questions like, who's hot, who's not and above all, what makes me a critic? Watch as I 'dish' on my love for Sprinkles' key-lime cupcakes, how Obama brought pie back and why we should all support Olivia's Cupcakes!

Happy Eating Cupcake Lovers! 

PS: I love Olivia's Cupcakes red velvet cupcakes so much that they were voted, 'Best Red Velvet' in my 2011, 'Best of the Best'. So now it's your turn! Visit Olivia's Cupcakes between now and March 11th and receive 50% off one dozen cupcakes when you buy one dozen. Just tell them 'The Critic' sent you! 

Happy Eating Cupcake Lovers!

The Sweet Lobby's Contest Winner!

This week's contest winner is Brian!! 

Congratulations Brian! 

Please send your e-mail address to DCCupcakeCritic@gmail.com to claim your prize, one dozen cupcakes from The Sweet Lobby! 

The Cupcake Weekly #7

The Sprinkles ATM: I hope it gives singles!

Photo Courtesy of Sprinkles

I'm sure by now you have either heard or seen, the Sprinkles' flagship in Beverly Hills, CA have taken it to the next level and created an ATM machine for your late night cravings! Yes Cupcake Lovers! 24-hour access to those yummy treats! As if they weren't awesome enough, Sprinkles will also be opening Sprinkles ice cream which will feature ice cream, cookies and brownies. Look out Baskin Robbins (or should I say Dunkin' Donuts?) there's a new kid on the block and he's hungry!
For more read here

It's March Madness!!!

Photo courtesy of KatieBrownBlog.com

March madness is almost here and being the major b-ball fan that I am, here at Critic headquarters, I’m having my own March madness! Each week I will be giving away awesome prizes for my readers. To make sure that you don’t miss anything, be sure to subscribe to my blog and get a firsthand look at what’s in store.  

Olivia's Cupcakes featured on TheRoot.com

Photo courtesy of Olivia's Cupcakes

Writer Erin Williams interviews Cindy Bullock, owner of Olivia's Cupcakes, and winner of The Critic's 'Best of 2011' for 'Best Red Velvet Cupcakes'.  Guess who also got a nod in the story?  *SMILES* Great article! Check it out! Then read my review of Olivia's Cupcakes here. 

Don't forget to subscribe to the blog for your chance to win contests and prizes!

Do you have a cupcake news or an event? E-mail me at DCCupcakeCritic@gmail.com to be included in the weekly round-up.

Cupcake Project #9: The Sweet Lobby's Winning Cakes

Sesame Chestnut Mountain Cupcakes:

Chestnut Caramel Cake with Black Sesame Cream & Chestnut Cream Frosting with Black & White Sesame Chopsticks

This week's cupcake project features one of the winning cupcakes from Cupcake Wars winner The Sweet Lobby! After attempting this recipe I know why they are the champs. Accuracy, technique and use of ingredients are needed for this week's project. Okay cupcake lovers, good luck and God's speed! 

Happy Eating! 

Ingredients

• 5 ounces unsalted butter, at room temperature
• 3.5 ounces brown sugar (about 1/2 cup)
• 3.5 ounces granulated cane sugar (about 1/2 cup)
• 7.5 ounces all-purpose flour (about 1 3/4 cups)
• 2 ounces chestnut flour (about 3/4 cup)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla extract
• 9 ounces Caramel, recipe follows (about 1 cup)
• 10 ounces sour cream (about 1 1/4 cup)
• Black Sesame Pastry Cream, recipe follows
• Chestnut Cream Frosting, recipe follows
• Black and White Sesame Chopsticks, recipe follows

Directions

Preheat the oven to 350 degrees F. Line a regular-size cupcake or muffin pan with 12 cupcake liners.

In the bowl of an electric stand mixer, cream the butter and sugars together, about 5 minutes. Meanwhile, combine the flours, baking soda, baking powder and salt in a medium bowl. Whisk together and set aside. Combine the eggs and vanilla in a small bowl. Scrape down the sides of the mixer bowl, and then add the vanilla and egg mixture, one egg at a time, with the mixer on low speed. Add the Caramel. Scrape down the sides of the bowl again, and then increase the speed to medium and combine thoroughly. With the mixer the lowest speed, add the flour mixture and the sour cream, alternating between the two, beginning and ending with the flour. Mix only until just combined, do not over-mix.

Fill the cupcake liners with a 16-size ice cream scoop, or about half full, and bake until dark golden and baked through, about 15 minutes. Cool the cupcakes completely.

To assemble: Core each cupcake using an apple corer. Fill each cupcake with the Black Sesame Pastry Cream and generously frost with the Chestnut Cream Frosting so that the frosting resembles a mountain of noodles. Top each cupcake with a pair of the Black and White Sesame Chopsticks.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Caramel:

• 7 ounces granulated cane sugar (about 1 cup)
• 1 1/2 cups heavy cream
• Juice of 1 lemon, optional

In a heavy-bottomed saucepan (or preferably an unlined copper pot), combine the sugar with 4 tablespoons water to moisten. Place over medium-high heat and, without stirring, cook until the sugar is dark amber in color. Meanwhile, place the cream in a saucepan over medium heat and warm to a simmer. Turn off the heat on the caramelized sugar and slowly add the warmed cream while stirring the caramel with a wooden spoon. Be careful as the mixture will splatter. Allow to thicken slightly over medium heat, about 5 minutes. Stir in the lemon juice if using. Cool completely. Yield: about 2 cups.

Black Sesame Pastry Cream:

• 1 cup whole milk
• 3 egg yolks
• 2 ounces granulated cane sugar (about 1/4 cup)
• 0.5 ounce cornstarch, sifted (about 2 tablespoons)
• 1 teaspoon pure vanilla extract
• 1 ounce butter, at room temperature (about 2 tablespoons)
• 6 ounces tahini (about 1/2 cup)
• 2 tablespoons black sesame powder

Bring the milk to a boil in a small saucepan. In a small bowl, whisk together the yolks with the sugar and cornstarch until smooth and well blended. While whisking, slowly pour in one-quarter of the milk into the yolk mixture to temper the yolks. Add the remainder of the milk, while whisking. Pour back into the saucepan and place on medium heat. Whisk vigorously and constantly until the mixture thickens. Remove from the heat and whisk in the vanilla extract. Allow to sit for 5 minutes. Whisk in the butter, piece by piece. Add the tahini and black sesame powder, and whisk to blend. Cool completely.
Chestnut Cream Frosting:

• 4 ounces chestnut paste or chestnut cream, such as Clement Faugier (about 3/4 cup)
• 4 ounces unsweetened chestnut puree, such as Clement Faugier (about 3/4 cup)
• 8 ounces unsalted butter, softened
• 4 ounces powdered sugar (about 1 cup)
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract
• Special equipment: A multi-opening or spaghetti-style piping tip, such as Ateco 234

Recipe courtesy of The Food Network. Original recipe can be found here.

Help The DC Food Trucks!!

Sweet Bites Food Truck

We've all done it...stood outside in the pouring rain or freezing cold after having received a Tweet from your favorite food truck. Once you walk away with your gooey treat, suddenly the sun comes out and the rain clears. It was all worth it. Well troops, it would seem that more than ever the DC Food Trucks need your help. (But don't worry, you won't need your umbrella for this one). 
  Today is the last day to sign the petition to pass new regulations releasing food trucks, which operate under archaic ice cream truck laws, license to roam the DC streets without fear of harassment or routine stops. In essence, help them help you and your tummy. Support the Food Trucks!! I know I do :0) 
Visit www.passnewregs.org