We've all been there. You just got home from a lousy day at work and you're still drunk from happy hour. You crash on the couch, switch on some mindless TV show, and then realize: You need cookies. Now.
Enter Night Owl Cookie Co. -- Miami's first late-night munchies delivery service. Started by local college student Andrew Gonzalez, Night Owl Cookie delivers fresh-baked cookies and milk straight to your door from noon until 2 a.m.
Ice cream trucks are so 1983. Today's kids need interactive entertainment, especially if you want to hold their attention for more than 30 seconds. Enter Kona Ice, a tropical, tiki-themed shaved ice truck that's now rolling around the streets of Miami.
Shaved ice, for the sadly uninformed, is like a snow cone but about a billion times better. Basically, the ice is shaved into a soft, snow-like consistency that encourages absorption of flavored syrups.
The traditional Hawaiian dessert fave beats out pre-packaged ice cream bars any day.
Sweetness is cupcakes, creative sandwiches, homemade red velvet twinkies, and a grand opening party with Quiky, the Nesquick bunny, giving away free chocolate milk. We have previously covered the opening of Sweetness Bakeshop and Cafe in Hialeah but we finally got to check it out and sink our teeth into the dulzura, without the cavities. This adorable bakery and cafe has been open (softly) for a month, but come this Saturday, between 12 p.m. to 6 p.m., they make it official with a grand opening party where the first 100 customers get a free 4-pack of cupcakes, free coffee and chocolate milk by Nestle for all, with giveaways and raffles throughout the day.
Baking is great and all, but we're not all cut out for the exact science that it requires. Some of us were born to eat. So Short Order is here to tell you how to get 25 cupcakes in a flavor that only you'd dream up, without lifting a finger in the kitchen.
Misha's Cupcakes -- this reporter's all-time favorite cupcakery in Miami -- launched its Flavor of the Weekend contest for the month of August. Each week, one of the four locations is asking local customers to submit cupcake flavor ideas in a comment on Facebook. Then the winning flavor will be featured at the store for one weekend, Thursday through Saturday.
The summer of 2013 will forever be known as the summer of the cronut. This little genius mashup of the croissant and the doughnut caused quite a splash this year, with people lining up hours before Dominique Ansel's New York City bakery opens each day.
More than 490 billion Oreos have been sold, but the lifelong conundrum remains: How to eat America's favorite sandwich cookie? Some say the best way is to dunk it so that when you put it in your mouth, it will be soft and mushy. Others like to twist it gently so that the two halves break open. What do you do? Do you lick off the frosting and then crunch the cookie afterward? Do you rake the icing with your teeth, then put both sides back together? Regardless, there's a new, better way -- inside a croissant.
Low and behold, the crookie -- croissant-cookie hybrid -- has a become a contender, or should we say cronteder.
No dessert says Fourth of July more than a berry flag cake. But we're getting a little tired of seeing the same old thing at the barbecue every year.
That's where the Best Pastry Chef in Miami comes in. The St. Regis Bal Harbour Resort's executive pastry chef, Antonio Bachour, invited us into his kitchen for a decorating demonstration, putting his own spin on a traditional berry flag cake. But because Bachour doesn't do traditional, he couldn't help but try his hand at a second pastry -- a modern Stars and Stripes-inspired red velvet cake.
We'll take you through the decorations step-by-step and also provide you with the recipes if you want to do the baking from scratch.
We're officially halfway through National Frozen Yogurt Month and well into the 90-degree-temperature season (even though summer doesn't begin until Friday). So as a tribute to the only thing that can cool us down both physically and mentally, Short Order came up with a list of the five reasons frozen yogurt is the answer to all of your problems.
When pastry chef Dominique Ansel introduced the "cronut" at his New York City bakery just a month ago, was he aware of the feeding frenzy he would create?
The love child of a doughnut and a croissant, the pastry became a viral hit, with daily demand far exceeding supply. The little bakery has posted instructions for snagging a cronut, which suggests waiting in line two hours before the bakery opens at 8 a.m. weekdays. (Though it does admit that if you get in line prior to 7:15 a.m., you have a good chance of scoring.) You can order up to a half-dozen two weeks in advance (though the list is currently full). You can also pay "cronut scalpers" who, for about $40, will get you one (delivery in Manhattan is thrown into the "deal").
Or you can drive to Red the Steakhouse and get a fresh batch made personally by executive chef Peter Vauthy.