Last week we launched a brand new menu that includes amazing salads and wraps, sizzling burgers, thick shakes and donuts. Stop by and try something new! (Pictured above: Power Salad as a wrap, Baked Sweet Potato Fries and a Chai Shake)
Ever wanted to learn the secrets behind creating the perfect sandwich cookie? Now you can learn with a pro! Livingsocial presents Cookie Sandwich Baking Classes with Doron Petersan of Sticky Fingers Sweets & Eats, beginning Mondays August 5 through September 23. Sign up for your spot today and get baking!
We have lots of fun new additions on the horizon!Â Menu additions and delicious temptations like hearty salads, satiating burgers, shakes and donuts are about to arrive!Â Keep up with the news via our newsletters, check us out on Facebook for daily updates, and check back here for more announcements.
We know it's not summer yet, but with soaring heat our treats can't survive the journey. As of May 27th, 2013 our mail-order program will be on break until the first week of September.Â We apologize for any craving-inconvenience this creates.Â Be sure to check back!
US VegWeek is here! Celebrate in our shop with a Compassion Cupcake. All week long, $1 from each Luscious Orange Creamsicle Compassion Cupcake will go to support COK. And join us Thursday, April 25 for our Veg Week special dinner combo: our BBQ veggie burger with organic BBQ sauce, caramelized onions, purple slaw and a side of quinoa salad (cilantro, sun-dried tomato, lime juice, carrot, coriander, and green onion) for only $12.99. A portion of sales from 6-8 pm that night will be donated to COK!
Thanks to all who helped make us DC's favorite bakery for one more year!
Spring is on its way, we can finally feel the thaw from the winter chill, and weâ€™ve got plenty of spring specials to celebrate warmer weather ahead. Welcome the earlier sunrise with our Cinnamon Walnut Coffee Cake, Hazelnut Mocha Latte or Mixed Berry Pie-Tart, and think spring with a Lemon Strawberry Cupcake, complete with zesty lemon cake and strawberry cream cheese frosting.
Chocolate and mint areaÂ lively combination. The little caffeine kick from the cocoa, and the tingly chill from the mint give me the boost I need to make it through the last few days of winter.Â Add a touch of green to the frosting, and you'll be reminded of those little mint sprigs waiting for you in your garden, beneath the frosty cold of the season about to pass.Â Never mind that ground hog, these cookies say that spring is just around the corner.Mint Chocolate Sandwich Cookies Â Yield: Makes 12 sandwich cookies Â 1/2 cup (4 ounces) non-hydrogenated vegan margarine (recommended: Earth Balance) 3/4 cup (5.5 ounces) evaporated cane sugar 2/3 cup (4.9 ounces) brown sugar, lightly packed 1 teaspoon peppermint extract 1/4 cup soymilk 1/3 cup oil 2 cups (10 ounces) all-purpose flour 1/2 cup (2.1 ounces) cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt Mint Frosting, recipe to follow Â 1. Preheat the oven to 350Â° F. Â 2. Line two baking sheets with parchment. Â 3. In the bowl of a stand mixer, cream together the margarine, sugars and peppermint extract with a paddle attachment until light and fluffy, about 2 to 3 minutes. Â 4. In a separate bowl, whisk together the soymilk and oil. Slowly add soymilk mixture to the sugar and mix to combine. Â 5. In a separate bowl, combine the flour, cocoa, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until a dough forms. Â 6. Scoop the dough onto the baking sheets with a spring-loaded ice cream scoop (#20 scoop is 4 ounces). Leave 2 to 3 inches between each cookie and gently pat down with your fingertips. Â 7. Bake for 11 to 15 minutes or until tops of cookies begin to crack. Â Â Mint Frosting 1 cup plus 2 tablespoons non hydrogenated vegetable shortening (recommended: Earth Balance) 1/4 cup plus 2 tablespoons non-hydrogenated vegan margarine (recommended: Earth Balance) 4 1/2 cups 10x powdered sugar 1 1/2 teaspoons vanilla 1 1/2 teaspoons mint extract 2 to 4 tablespoons soymilk, as needed 1-2 drops of green food coloring, optional
Who would have thought that dark beer would bring out the flavor of chocolate?Â After a stint working for a local brewing company, the chocolate stout was always enticing--and smelled delicious. We thought we'd give it a shot and it's been one of our favorites ever since.Â Of course, sourcing vegan beer can be a challenge, but thanks to Barnivore, finding vegan options has never been easier.Â Currently, we're using Old Rasputin, but Brooklyn Brewery has great choices as well. Â One of the best things about using carbonated beverages is the direct introduction of carbon dioxide.Â It adds lift and fluff without extra added baking soda and powder.Â Dipped in dark chocolate ganache made with stout, as well,Â bringing the rich flavors to the forefront of this cake.Â The tuft of light, sweet frosting takes the edge off, unless you decide to add some bourbon or whiskey to it, like we have. Then it just makes it extra delicious.
Chocolate Stout Cake
Yield: Makes two 9â€ round cake layers or 18 cupcakes
1 3/4 cups (8.6 ounces) flour
1 1/2 cups (9.6 ounces) sugar
1/2 cup (2 ounces) cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup stout
1/2 cup oil
1 teaspoon vanilla
1 tablespoon vinegar
- Preheat the oven to 350Â° F.
- Grease and flour 2, 9" pans
- Sift the flour, sugar, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside.
- In a small bowl, whisk together the water, stout, oil, and vanilla.
- Add the wet ingredients to the dry ingredients and whisk until just incorporated.
- Fold in the vinegar until you begin to see streaks. See page 0000 for reference. Do not over mix the batter.
- Distribute batter evenly between the two pans. Bake for 20 to 25 minutes or until cake springs back to the touch.
- Place the pans on a cooling rack to cool. Once the cakes are completely cool, run a knife or a plastic dough scraper around the edges of the pan to loosen the cake from the sides. Turn the pan upside to remove the cake.
For cupcakes: fill lined cupcake tin 3/4 full and bake for 16 to 19 minutes, or until toothpick inserted in the center comes out clean.
Bottoms UpÂ Vanilla Bean Frosting
Yield: Makes enough frosting to frost a 2-layer 9â€ cake or 18 cupcakes 1 cup plus 2 tablespoons non hydrogenated vegetable shortening (recommended: Earth Balance)
1/4 cup plus 2 tablespoons non-hydrogenated vegan margarine (recommended: Earth Balance)
4 1/2 cups 10x powdered sugar
1/2 teaspoon vanilla bean paste or vanilla bean seeds
4 tablespoons bourbon or whiskey
- In the bowl of a stand mixer, whip shortening and margarine with the paddle attachment until completely combined.Â Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly.
- On low speed, slowly add sugar a little at a time.
- Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated.
- Scrape the bottom of the bowl, and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes.
8 ounces good quality chocolate
4 ounces room temperature Stout/Dark beer
On medium heat, heat the beer on the stovetop in a double boiler until steaming. Do not boil. In a separate bowl, pour the hot beer over the chocolate and let sit for 30 seconds. Whisk until the chocolate is melted and the two ingredients are completely combined. The ganache should be thick, but still pourable. Set aside.
Yield: approximately 1 cup
Now for the build;
Cupcakes: Once cooled, dip the tops of the cupcakes in the slightly cooled yet still liquid ganache.Â Let the ganache set, then top with a dollop of Bottoms Up Vanilla Bourbon frosting.
Cake: Once cooled, spread about 1/4 cup of frosting on the top of a cake layer.Â Add the second layer, then spread frosting on the top and sides.Â Now, while ganache is slightly cooled yet still liquid, pour on top and and spread to the sides of the cake, letting it drip over the edges.Â Let set and slice.
It's time once again for the Washington City Paper's Best Of DC Readers Poll. Head to the polls and vote for us! We'd love to be Best Bakery, Best Cupcake, and Best Vegan Restaurant as voted by YOU. Voting ends March 1, so show your love for all your DC faves today!
Stop into the shop on Friday, February 8th for a Date Night with Charm School Chocolate. Josh Rosen of Charm School Chocolate and winner of The Food Networkâ€™s Sweet Genius will be in-house showing off his chocolaty wares.Â Samples of soy milk chocolate, vanilla bean bar, bonbons (we hear there are boozy ones!) will be available, as well as more for purchase.Â Sticky Fingers will be offering $1 off our drinking chocolate; steamed soy or coconut milk just hot enough to melt decadent 70% dark chocolate!
Our daily selection of our most popular cupcakes. Available for order and offered daily at our shop; Chocolate Love, Classic Vanilla, Peanut Butter Fudge, Coconut Delight, Cookies nâ€™ Cake, Gluten-Free Chocolate, Carrot, Red Velvet
Seasonal SpecialsNovember Thanksgiving Thursday, 8am-3pm, Friday 9am-10pm Â Fancy Fall Cupcakes 3.00 Pumpkin cheesecake 6.50 indv 22 lg Bourbon Pecan PieÂ 5.00 indv 55 lg Apple Gallette 5.75 indv 20 lg Savory: Tempeh Ruben, Sweet Potato Leek Coconut Curry Soup, Butternut Cranberry Quinoa Â December Christmas Eve, 8am-5pm Christmas Day, Closed December 26-28, 8am-8pm New Years Eve 8am-7pm New Years Day, 9am-8pm
Â Peppermint Brownies 3.50 Peppermint Cupcakes 3.00 Egg Nog Cupcakes 3.00 Gingerbread Whoopie Pies 2.75 Ginger Cranberry Loaves and Slices 12/2 Chocolate Cream Pie 5.00 Holiday Sugar Cookies Savory Side: Shepherdâ€™s Pie, Latkes, Arancini, White Bean and Escarole Soup, Butternut Cranberry Quinoa
The cupcakes you can really feel good about!
Our peanut butter fudge cupcakes for humans to enjoy;Â 4 chocolate cupcakes with peanut butter frosting, dark chocolate and roasted peanuts. Packed separately for you to decorate and enjoy. 4 per pack.
20% of the sales for pupkits go to Pinups for Pitbulls, making the holidays happy for our sweet furry friends.Â Don't forget a pack of molasses ginger biscuits for your best friends.
Offer from November 2nd to December 17th. Online orders only. Order before December 10th to ensure Delivery before Christmas!
Beginning October 15th, cast your cookie ballot with our Republican and Democrat sugar cookies for $2.50 each or a dozen for $24.00. And donâ€™t forget to head to the polls on Election Day, November 6. Show us your 'I Voted' sticker and get a bakerâ€™s dozen of cupcakes for only $36. Offer only valid on Election Day.
Join us November 3 and 4 at the Walter E. Washington Convention Center for The Metropolitan Cooking & Entertaining Show, a food-filled cooking expo, with three opportunities to enjoy a baking demo and book signing with Doron Petersan.
Saturday, November 3, 12:30pm at the Tasting and Entertaining Workshop Area 1
Saturday, November 3, 3:00pm at the Tasting and Entertaining Workshop Area 2
Sunday, November 4, 1:30pm at the Tasting and Entertaining Workshop Area 1
This year's Baltimore Book Festival presents a baking demo and book signing with Doron Petersan on the Food for Thought Stage on Saturday, September 29 at 5pm.Mt. Vernon Place 600 North Charles St Baltimore MD, 21201