This one, front and center, is one of those phenomenal half-pound cookies from Chicken Salad Shoppe. See below for more details.
ATX Bakery Box
Max Kunik, the local entrepreneur behind Taster’s Table Club, presented his new gastronomic foray, and it’s about perfect for giving as a gift. Bakery Box ATX is the bakery-type deal of the month, providing “the ability to taste the best pastries in town without having to travel around town.” By partnering up with a different bakery each month, we’ll be exploring the multitude of new bakeries popping up in the city as well as the biggest ones that are proven to work. “Yeah, he’s not kidding: the first box we got. was from Sweet Charli Girl, the bakery owner Rachel Metts named after her rescue dog, and among the half-dozen items in the box were cookies filled with freshly baked cookies, a small loaf of ( deliciously chewy), pumpkin bread, brown sugar maple and pecan cookies, a double chocolate brownie and a big chocolate peanut butter bar that had, omg, as good as these butter pies peanut we remember from Magnolia Cafe Imagine tasting this collection, some of the best in town, once a month.
Nicole Patel of Delysia Chocolatier was among the first to bring this new golden chocolate (made with caramelized sugar) to the United States, and she is not the last. But you know the tasty stuff was (and still is) that extra, right? Because what Patel has been doing with chocolate for years transcends any trend. Her Delysia team continues to bring world-class quality and sophisticated style to all forms of chocolate making – truffle boxes, seasonal shapes, nut-studded rinds, sip chocolates – and Austin doesn’t. is that better. Still, though: we’ll definitely be ordering one of these little golden turkeys, because 1) they’re remarkably delicious, and 2) they’ve already become a holiday tradition here.
These meringues, those little crunchy clouds of sweetness from Kristin Collins and her sidekicks, they’ll brighten up any gathering with their subtle flavors and maximum visual appeal, all packaged in a box pretty enough to make your sister a favorite. Favorite sorority (or, we dare say, your most studious auto mechanic) squeaks with pleasure. And it’s just those white, spice-dusted meringue drops we’re talking about. But of course Fluff also works the sweet magic with whole, stuffed, garnished and drizzled Pavlovas (named after that famous Russian ballerina, yes) and spongy Australian lamingtons and a variety of pies and cakes (ooooh, Baked Alaska). and – so much more than “just” meringues, that’s what we say. And so good to show up to a party with it.
Shoppe’s 1/2 Pound Chicken Salad Cookies
You’d think a place called Chicken Salad Shoppe would be in the tasty part of this roundup. And, in fact, the store (pe), run by big names in Vanilla Orchid Catering, Ivan and Molly Mills, is second to none in terms of freshness and variety of flavors compared to any chicken salad. But, Lord of Mercy, it’s those monsters stuffed with half a pound of expertly baked dough that are the local company’s sweet secret weapon in the war against anything but the gift of supremacy. Sugar cookies filled with strawberry cheesecake; chocolate chip cookies filled with Nutella; dark chocolate cookies filled with chocolate-mint ganache; the “King Bubba” which is a peanut butter cookie filled with Reese’s Pieces and PB chips. Everything is bigger in Texas, sure, but it’s usually not that delicious.
It’s a classic love story: two cute people meet in Guatemala; one of them is a baker; they move to Austin and start a cookie business and start to take the Instagrammable world by storm. The love part of this story isn’t just between Hans Schrei and Luis Gramajo, it’s also between Wonderkeks and everyone who has tasted one of the company’s delicious cookies. And, ah! There are so many varieties hidden in this innocuous word “everything”. Apple pie cookies. Sweet corn bread cookies. Red velvet chocolate cookies. Snickerdoodles. Oatmeal and raisins. Cranberries and white chocolate chips. Birthday cake. And, uh … sorry, we’re losing track because we’re distracted by the amazing taste of these things. But, yes, whether in bundle, in multi-flavor sample packs or by subscription – these Wunderkeks are the gift that continues to delight.
Thanks Danks Jerky
Our recent visit to the new Prep ATX Commercial Kitchens revealed the goodness of this locally made jerky. And not only is Thanks Danks made here in Austin, but – surprise – it has nothing to do with weed. Danks, see, is the actual name of the family – hi, Garret and Jordan – who make this jerky. And maybe why those chewy, flavorful strips of cured meat taste so great is because there is nothing else in it: no sugar; no wheat; no GMOs; no nitrates; no artificial flavors; no water; none of that “liquid smoke” bullshit. “Just pure beef flavored with fresh ingredients you’ll find in your own kitchen, rather than in a lab.” Oh, we’re definitely going to find that jerky in our own kitchen – and parcel it out to all of our unfortunately non-Texan friends.
Eugene Lin doesn’t like bad soup. He doesn’t like weak soup. Eugene Lin, who runs Chop Chop with Steve Har and Hailey Zhou, loves soups that are powerful, full of flavor, and evoking the best Asian street food – and that’s what he’s going to offer you. yum yum. Korean barbecue. Tokyo curry. Penang curry. Frozen flash, for your convenience of defrosting and heating. Minutes from your bowl freezer, hours in your satisfied tummy, years in the greatest nutrition successes in your memory. But this list is about freebies, isn’t it? And who offers a single bowl of soup? Yes, what you want to do is gift your favorite person a monthly soup subscription – through Chop Chop’s convenient Club Mian.
Of course it is a cheese factory – in this town they are the cheese factory, unless you’re a vegan, in which case you already know Rebel Cheese Co., right? – but we don’t tell you to go get cheese from Antonelli, because you already know enough to make it yourself. No, we’re spreading the news that John and Kendall have just launched a new line of popular spreads, portraying them from Taste Elevated designer Lori Krieger, and rebranding the edibles as Antonelli’s Table. They start with sweet and savory mustard seeds and alcoholic thyme cherries, which pair perfectly with a variety of cheeses and would make a great gift to send there or take to a party host. But beware: you go to the Antonelli website or the Hyde Park store, you will see that they have such a variety of condiments on their shelves that you could go wrong and choose something from Vermont.
Maybe some of these sauces are salty and maybe some of them are sweet. But they’re all based on different kinds of peppers, you see, and so what they really are is hot. Hot enough and tasty enough that they won top honors at The Austin ChronicleAnnual Hot Sauce Festival for eons – and winning fans across the country and around the world. The sauces concocted by George Milton and Erin Link’s Yellowbird Company are naturally rich and thick, not just fortified vinegar, and they’re made from an array of capsaicin bombs – jalapeños, habaneros, those damn ghost peppers. – and, right, remember what we said about the almost overwhelming variety of these Wunderkeks on p.54? This is the range of options that Yellowbird is looking for. So, unless you don’t like heat (or flavor) at all, at least one of those sauces is your heatleberry. Lingonberry. You know what we mean.
Parma with pecans
Ah, it’s one of those things. One of those things that comes in a checkbox of these samples and turns out so good that the recipient starts buying replacements every time the supply goes down. It’s one of those things that transcends its supposed niche market goal. Because it’s supposed to be a completely plant-based, totally vegan substitute for grated Parmesan, right? So, those who avoid dairy for whatever reason can benefit from something a little similar? Well, we’re sure Pecan Parm works that way too. But your reporter isn’t vegan, he’s not even a vegetarian, and he loves real parmesan enough to always buy it – the real DOP accord – to grate by hand to put on salads and soups and eggs. scrambled, etc. But now he’s also going to buy that Perennial Pecan thing in addition to this Parmesan. Because that weird balance of pecan flour, nutritional yeast, garlic powder, and salt isn’t a simple substitute. Pecan Parm is one thing in itself that no good kitchen should ever be without.