We’re going gold this September for Childhood Cancer Awareness Month. Robicelli’s will be donating a portion of special “gold” items to the Alex’s Lemonad Stand Foundation, which supports research grants specific to pediatric cancers, as well as affected families in their time of need.
GO GOLD MENU
Brown Sugar Blondie: $3.25
Butter Pecan Blondie: $3.75
with bourbon candied pecans
Tres Leches Cupcakes: $3.50
three milk soaked brown butter cake, dulce de leche buttercream, caramel shard
Dulce de Leche Cream Pie: $5 a slice, $30 whole
dulce de leche budino, gingersnap crust, mascarpone chantilly
This year we’re offering more products than ever before. In addition to our once a year apple & honey cupcake, “The Melanie”, we’ve added lots of pies, layer cakes, and coconut macaroons. Menu is as follows, click on the link above to order:
Jump The Shark Week 7: Chicken N’ Waffles Cupcakes
Well OF COURSE we had to end Jump the Shark summer with this. We’re fully aware that we’re just as complicit in all this nonsense as anyone else.
The famous Chicken n’Waffles cupcake debuted way back when in October of 2009, and initially was a total flop. People were still reeling over the fact we had the audacity to put bacon on a cupcake months prior, which back in the aughts wasn’t a really popular thing yet. (some of our other crazy ideas, like blue cheese buttercream, cajeta brownies and black sesame whoopie pies may have gotten some love from the food press, but didn’t really spread like wildfire through the baking world like meat did. Go figure)
The world wasn’t ready for fried chicken on a cupcake. We got a lot of “You guys are NUTS!” rather than sales. If you had told us in five years this would be one of our most popular and imitated recipes, we would have laughed.
In May 2010, we did a one day event on the banks of the Gowanus Canal - a food truck rally where we were the only people without a vehicle (we did have a card table and umbrella though, which ironically ended up being a much better investment than a food truck). It was there it was noticed by a reporter at NPR, who called it the “Official Dessert of Memorial Day.” Thus began the Chicken n’Waffles hysteria. It has been on The Today Show. It has been featured by Food & Wine Magazine, and Brooklyn Magazine called it “Better Than the Cronut.”
We have brought it to nearly every pop-up we’ve ever done, because if we don’t, people yell at us (seriously- yelling). It is by far our most requested cupcake. There are knock-offs in bakeries all over the world.
We have never NOT sold out of this item.
We also only make it 5 times a year, because it is a massive pain in the butt to make. We release this on the following weekends ONLY:
- Super Bowl
- Memorial Day
- July 4th
- Labor Day
Outside of that, you’ll need to order a minimum of 6 dozen for us to make it, or pray that we have a few left over at the shop from a wedding or other event that ordered them. (Or, you can make them yourself, since the recipe is in our cookbook).
This coming weekend is the final opportunity to get your hands on them in 2014. Place a small order for you and some of your friends, or order a few and a whole bunch of other goodness to bring to a barbecue or your beach club end-of-summer party.
(and keep your eyes peeled here. this may be the end of summer, but we may not be entirely done with Jumping the Shark)
Jump the Shark Week 6: Nutellasagna
My father always says that the French claim they invented cuisine, but us Italians do it better. Even Madonna agrees with that.
So let the French mash up their croissants with doughnuts.
Italians do it better.
Nutella + Lasagna = NUTELLASAGNA
Layers of buttery lasagna noodles, creamy mascarpone mousse, graham cracker crumbs, and Nutella, with a layer of bruleed marshmallows “just because”.
Available this weekend only in-store at Robicelli’s: 9009 5th Ave, Brooklyn, NY.
Jump the Shark Week 5: Bacon
If there’s one thing we’ve learned over the past five years of food trend hysteria, is that cupcakes/Cronuts/Crack Pie/whatever come nowhere near the hysteria that is induced by bacon. I present evidence:
See? You name something, there’s a bacon version. There’s bacon lip balm, bacon toothpastes, and bacon festivals. A few weeks ago, we were in the Bacon & Beer Classic at Citifield, where our Maltz brownie (that’s bourbon and bacon) won best dish of the entire event. Tomorrow, we’ll be bringing the same down to Webster Hall for:
I don’t care if bacon is overdone- it is still freaking delicious. And we will not stop cooking with it, no matter how “2011” it might seem.
But this isn’t about just slapping bacon on top of stuff — we already do that. There’s a chapter in our cookbook about it. We needed to do some word association to get us to the next big bacon thing.
Bacon —-> Breakfast —-> Doughnuts —-> Cops —-> Car Chase —-> Gene Hackman —-> Superman —-> Tights —-> Michael Buble —-> CANADA
Jump the Shark Weekend Presents The Oh! Canada!: Crown Royal Maple custard bread pudding with caramelized bacon, roasted apple, Tim Horton’s doughnut crumble, and honey whiskey glaze.
These will be available this weekend in limited quantities ONLY at our Bay Ridge shop this weekend, located at 9009 5th Avenue. While supplies last!
Let’s face it- August is slow and lazy. I have had my kids home with me for six weeks and I feel like I want to die. It’s a miracle I can even muster the strength to put on pants and get out of the house on any given day.
Or maybe you’re the type of person who needs to get out every single weekend and enjoy the last remaining shreds of summer at your friends pool or beach club. I suppose that’s nice, too.
Anyhow, to the point, we’re celebrating the last few shreds of summer by putting just about everything in our shop on sale. We want you to come in and hang out with us for a bit, and enjoy the last of our summertime flavors before we switch over to the fall menu come September. Or, we want you to come in and grab a bunch of stuff to bring to your friends pool/beach club and just LEAVE US, sitting around working while you’re splashing around in the surf, sipping margaritas, listening to Van Halen. Seriously, totally cool with that (and seriously, you should bring something to make sure you keep that pool invite for next year. Plan ahead!)
These specials are in-store only, so you’ll have to visit us at 9009 5th Avenue Thursday-Saturday from 10-8, or Sunday from 10-5.
All Cupcakes/Brownies/Whoopie Pies: 2 for $5
All Cookies: 3 for $5
Come down and spend a “staycation” day in Bay Ridge! We can’t wait to see you!
Jump the Shark Week 4: Ice Cream Goes to Eleven
I’m a summer baby. On my birthday every August 1st, I always got the same thing: a Carvel ice cream cake. I ate this in the only acceptable way: split the layers down the middle, devour the crunchies, eat the chocolate layer, then the vanilla, then throw out the rest. The only thing that matters is the crunchies, so really everything after that is downhill.
I don’t know if it’s that times have changed, or that I’ve just become a more sophisticated lady with very refined tastes, but on my bithday last week, Carvel cake wasn’t doing it. It seemed so flat, so pedestrian. I’m 34 years old, a D-list celebrity chef, author, raconteur, and international culinary icon to at least 6 or 7 people.
There’s one thing I’ve learned eating my way through the culinary capital of the world- everything tastes better when it’s made by hand in small batches, with only the most sophisticated of ingredients, in flavors that are so underground I haven’t even heard of them yet (though I won’t admit it). And if there’s any sort of void in the artisan food market, its need to be corrected immediately.
This is Brooklyn after all.
Presenting our newest product:
This weekend, you can experience our small batch crunchies on our secret, off-menu ice cream sandwiches. Just pick a cookie from the counter, we’ll add a big scoop of vanilla bean ice cream, then roll it in the crunchie of your choice. Or better yet, pick up a package to carry in your purse or masculine satchel, so that when the ice cream man comes down your block, you’ll be able to have an intimate curated food experience for one, while the hoi polloi around you gawks at you with envy.
Each sack of crunchies comes in a hand tied bag, using locally sourced twine. We are hoping to have these in fine ice cream parlors and gourmet shops in the next several weeks. They are also available for mail order, and would make a lovely addition to any Brooklyn-centric gift basket (the holidays are only a few months away!).
We will also be donating $1 of each bag sold to Frankie’s Mission to help families who support families battling childhood cancer. Because cancer can seriously go f*** itself. (<——-that part is not satire)
Jump the Shark Week 3: Tasty Time Machine
It is harder to come up with “The New Cupcake” than one would think.
For one thing, it seems like freaking everything has already been “the new cupcake”. So when tackling this project we, as we do every time we start to write a recipe, began by making a sketch:
We know these things are all either over, our about to be over. (There’s no point in getting comfortable, eclairs. We all know that in a few months everyone will stop talking about you, then come January someone will resurrect your basic concept as twee little cream puffs, some joint will offer a Valentine’s gift box full of petit little puffs in flavors like “Yuzu Cacao Nib” and “Nepalese Ginger Bee Pollen”, and it’ll make a great slideshow on NYMag.com.)
Now that that part is out of the way, we move on from what we know to what we don’t know, which is what the “new cupcake” will be. It’s like catching lighting in a bottle, but we can certainly pour through our extensive recipe collection and make some guesses:
It’s a solid start.
After Cakudding™ and Wafflecake™, we just can’t bring ourselves to even attempt mashing up anything else. We pray that the next person who tries to mate some dessert with a doughnut doesn’t kill us all.
No, to move desserts forward, to leap over sharks and into the future, we must look around us to see what the common man is always talking about.
And what everyone is talking about, my friends, is the past.
We have remade Teenage Mutant Ninja Turtles. We also remade Red Dawn. And Footloose. And Tron, Conan, The Karate Kid, Clash of the Titans. Robocop, and more. They’re going to remake Top Gun.
We are taking Facebook quizzes to find out “What 80s Song Is your Theme Song.” (my theme song is “Danger Zone.” Obviously)
I have spent at least 2 hours this week watching old instant coffee commercials on YouTube. Yesterday, I spent far more time than I’d like to admit doing exhaustive research on the show “Mr. Belvedere”, solely because I saw a sweater vest in TJ Maxx I thought Matt would like.
To move forward, sometimes we need to move backwards. Which means for this week’s Jump the Shark spectacular, we had to spend a solid two days screwing around on Facebook, which led us to a major breakthrough in the world of desserts:
There you have it, folks: a base of gelled housemade Ecto Cooler, then topped with a light lemon panna cotta to bring is up to the levels of fancy you’ve come to expect in adulthood. Everything you loved about your childhood in a portable cup. Available right this very second at 9009 5th Avenue in Brooklyn, this weekend only. Come experience the sensation of the late 1980’s jiggling in your mouth.
This summer we’re offering a small number of baking classes at our shop, opening enrollment to a small group of students who want to spend their Friday nights listening to us talk and eating tons of delicious baked goods. So far, we’ve welcomed students from Queens, Connecticut, and even San Francisco! Classes have been a mixture of chef demo, hands on practice, lots of Q&A, and eating. Everyone gets to take a little something home, and gets 10% off all baked goods purchased that night.
We’ve now completed the schedule and have opened it up to ordering. Two more units of our much-requested Knife Skills and Pies Ahoy classes have been added, as well as a Pastry 101 class, and one about all things breakfast. After Labor Day, there will be no more classes like these, so get your tickets now!
We Will Be Closed Thursday, July 31st…..
……thanks to stupid electricity being a dumb jerk. Or something. There’s some sort of “short” and something needs to be replaced or tweaked or I don’t know. All I know is that ConEd is there with our electrician right now fixing it. Then we can get back to baking for all our cake/pie/etc deliveries tomorrow.
Alas, we’re losing a lot of hours on this, so we won’t have enough time to both fill private/wholesale orders AND stock the case. So shop’s closed tomorrow, but will reopen at 10am on August 1st.
Our Friday night knife skills class is still on as usual, and we have two spots left. We’re still taking orders for cakes/pies this weekend with no issue. And of course, we’re in full preparation mode for Jump the Shark Weekend.
If you have a cupcake emergency (the dangers of cupcake emergencies are real), don’t hesitate to reach out to us via phone, email, or Twitter! We apologize for any inconvenience, and we’ll see you all Friday morning!