Dessert lovers everywhere received some pretty sad news. Crumbs Bakeshop, the Manhattan bakery that quickly expanded with the cupcake craze to open 79 stores in 12 states, announced that it is closing all of its remaining locations. The bakeshop was famous for offering more than 50 different varieties of cupcakes, including gluten-free options, as well as a host of other delectable baked goods.
It’s unfortunate to see a business go down, particularly one that did as great a job of providing joy to the masses as Crumbs. However, there is no need to worry about how you’ll go about fulfilling your own sugar cravings. eHow has a library of dessert recipes from our eight food bloggers and myriad contributors that are sure to suit your taste, dietary needs and kitchen savvy. Here are some of my favorite picks.
It’s really hard to hate on cupcakes, even when they cost almost $5. They’ve got all the beauty, flavor and texture of a cake, but with the added benefits of being portable and just small enough that nobody expects you to share. These Tres Leches Cupcakes from eHow Food blogger Jennifer Farley are beautiful and so moist you may even want to eat them with a spoon. And this vegan, gluten-free Vanilla Cupcake looks positively gorgeous with naturally dyed coconut on top. The flakes resemble dried flowers and add sweetness. When Halloween rolls around, whip up a batch of these Broken Glass Cupcakes that will simultaneously make your coworkers like you and creep them out.
Sometimes a cupcake just isn’t enough. Whether you’re in charge of bringing a dessert to share or it’s just one of those days that you need to treat yourself, there are a variety of cakes that are sure to please. Going all out? Try this vegan Double Chocolate Bundt Cake with Cookie Butter Glaze. In need of something lighter? These Lemon Berry Trifles combine light cake with fresh fruit. If you want something visually stunning, try these Rainbow Parfaits or the super trendy Nutella Crepe Cake. My favorite kind of cake? Cheesecake. eHow’s got a recipe for that too (and it’s vegan!).
I’m a pie girl. I always have been. It’s the crust, really. I’m not much of a sweet tooth; and a good, flaky, buttery crust does wonders to balance out gooey, sticky sweetness. eHow Food Blogger Jackie Dodd’s Blackberry Summer Ale Pie is giving me all the feels right now. But if you want something smaller and a little more portable, mini-pies are the way to go. We’ve got a Cherry Blueberry recipe and a Beer, Chocolate Whisky Mini-Pie as well. Need to whip up a quick dessert? This Beer-Poached Apple and Honey Mascarpone Tart has all the flaky, fruity goodness of a pie, but the ease of roll-out pastry dough for an impressive dessert that’s ready in a flash.
One thing I love about cookies is how versatile they are. You can eat them chewy, crunchy, cold, warm, now, later — you can’t really say that for every dessert. This recipe for one perfect Chocolate Shortbread Cookie is just what every classic cookie lover needs. Again, I prefer a little savory. I can personally attest that these Peanut Butter and Chocolate Chip Pretzel Cups are amazing and fulfill all my cravings for gooey, sweet, salty, crunchy things. My Mexican Hot Cocoa Ice Cream Sandwiches make a great frozen treat for summer. And once the holidays come back around (which is always sooner than I anticipate), eHow Content Manager Michael Alarcon has one Christmas Coal recipe that you and your family will love to have in your stocking. It won first place in our office’s Holiday Cookie Exchange last year!
Brownies and Bars
Desserts in bar form are great because you can take as big or as small of a piece as you want at the time. I love that wanton lack of restriction! I usually take a big piece, and every now and again, I will take a smaller piece and assume it evens out over my lifetime. Don’t confirm or deny the validity of that statement. In general, I gravitate toward brownies. I like them on the darker, fudgier side, with maybe one additional topping enhancement, like peanuts or toffee crumbles. This one is enhanced with cookie dough and is an improved version of the brownie recipe that earned ehow Food Blogger Ashlae Warner a first place award! Ashlae’s dessert bar game is on point; try her Berry Crumb Bars or No-Bake Chocolate Peanut Butter Bars for seasonal summer goodness.
I have no problem with sweets for breakfast every now and again. I love a good muffin in the morning, and made a batch of these Chocolate Stout Chocolate Chip Muffins for the eHow editorial team once because I woke up a few minutes before my alarm and didn’t feel like going back to bed. They loved it! If you think beer and chocolate are too much in the morning (it’s not, but whatever), these Strawberry Rhubarb Muffins might be more your thing. For the advanced chef with a fair bit of time, these Orange Cinnamon Rolls are definitely worth the effort. And if you really can’t start the day off without something healthy, these Coconut Breakfast Cookies and eHow Food Blogger Kevin Curry’s Sweet Potato and Oatmeal Mini Casseroles provide all the sweetness of a dessert, but with a ton of protein to get you the energy you need.
We get new food posts, recipes and articles on eHow almost every single day. So check out eHow Food and the Food Blog for tips and inspiration. And feel free to check out our individual blogger profile pages for more of their fabulous recipes exclusively on eHow!
Kevin Curry — healthy meals that will satisfy your palate
Jackie Dodd — fun recipes incorporating beer
Jennifer Farley — classic food with quality ingredients
Sala Kanaan — vegetarian recipes with global flavors
Yvette Marquez — quick and easy Latin-inspired recipes
Shaina Olmanson — meals for the modern family
Ashlae Warner — vegan desserts that don’t sacrifice flavor
Raul Zelaya — all about cocktails
Photo credits: Ashlae Warner, Jennifer Farley, Foodlets.com, Jackie Dodd, Cate Norian, Ashlae Warner, Kevin Curry