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Mouthing Off

By the Editors of Food & Wine Magazine

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Travel

Park City's Sugar Buzz

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© Courtesy of Sugar Buzz
Park City's Sugar Buzz

Last month, I spent a long weekend in Park City, Utah, hitting the slopes and checking out the emerging food scene we highlighted in our February travel story. One of my favorite finds was the adorable retro-chic candy shop Sugar Buzz, which opened about a year ago, just off of Main Street. The walls are lined with a dizzying assortment of glass candy jars, showcasing everything from licorice to lollipops to dark chocolates to caramels. I loaded up a paper sack with my nostalgic favorite, German raspberries, but also couldn't resist the red velvet cookies, topped with cream-cheese frosting, that were at the bakery by the register. I skipped the Illy espresso this time around but will surely pick one up the next time I am in town.

Baking

Chocolate Frito Pie Experiment

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Chocolate Frito Pie

© Kristin Donnelly
Chocolate Frito Pie

 

 

 

 

 

 

 

In this era of salty sweets, I’ve always thought Frito Pie was a dessert. I later found out that the delightfully trashy Southern specialty is more of a chili-cheese casserole with Fritos on the bottom. But I couldn’t get away from the idea of making a Frito crust for a sweet filling, and the Super Bowl this weekend was the perfect excuse to test it out. Using F&W’s Melissa Rubel Jacobson’s fantastic Chocolate Cream Pie recipe as a guide, I subbed in Fritos for the cookies in the crust. Sweet/salty nirvana? Almost. My Frito crumbs, crushed by a wine bottle since I don’t own a food processor, were a bit too big and became a little soggy in the fridge. As soon as my kitchen is stocked with a food processor, I'm trying this pie again.

Baking

Whoopies for Valentine’s Day

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Mail-order whoopie pies for Valentine's Day

© Magenta Livengood
Whoopie pies from B. Hall Baker

For anyone looking for a sweet worth mail-ordering for Valentine’s Day, or any day, B.Hall Baker’s new mini whoopie pies are now available online. Washington, DC-based Beryl Hall, a former Hill staffer, keeps the calories low by keeping the pies small (she bakes them in madeleine molds). She gives her red velvet pies a rich tang (and a vibrant red color) with raspberry juice, raspberry extract and powdered raspberries from France. “Whoopie pies are a Yankee thing, but I’m trying to make them Southern,” the San Antonio native says, so this spring she’ll release coconut-cake and bananas Foster versions.

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