Robicelli's

Remember a few months back when we planned a one day lecture/pop-up shop out east in Quogue, but then a few days before we were supposed to go out it seemed like it was going to snow, and the The Weather Channel started going “AAAAHHHHHHH IT’S A BLIZZARPOCOLYPSE AND WE’RE ALL GOING TO DIE!”, we were were all “NOOOOOO!!!” and cancelled our pop-up, and then everyone went to Costco and bought all the potato chips and bottled water they could and we stayed home waiting for the end, and then it snowed like 4 inches?

And that’s the story of how Costco was out of Cool Ranch Doritos for four whole days and it totally ruined Crainium night at our house.

Point is we weren’t just going to up and cancel on the good people of Quogue, so we reschedueled for a date where we were (almost) certain there would be no snow - and that date is this coming Sunday! 

If you’re interested in coming down, you’ll need to register first, as there’s limited space in our venue, the Quogue Library.  If you’re from Long Island and have yet to visit the Quogue Library, this is a perfect excuse to go- it’s been rated one of the top 10 libraries in the entire country, it’s got a tiny one room schoolhouse from the 18th century on the grounds, and you’ll get to watch me running around the grounds for about three hours flipping my crap over all the historical architecture, because I am so, so lame.

Now for the baked goods that are going to stores in the right now in New York City. We forgot to take a picture of the cupcakes today, so instead enjoy this image of a young Scott Baio in teeny tiny white shorts. Happy Monday!

Turtle: Chocolate cake, salted caramel buttercream, roasted pecans, caramel and ganache drizzle

Cinnamon Bun: Cinnamon spotted cake, cream cheese buttercream, cinnamon butterscotch, streusel

Coconut Custard: Coconut cake, vanilla custard buttercream roasted coconut

Banana Cream Pie: Banana cake, vanilla custard, custard buttercream, banana chip, graham cracker crumbs

I’ve been intending to write more blog posts about the behind-the-scenes goings on regarding our upcoming cookbook for a while, since I’m asked so many questions about how it all comes together (it’s actually incredibly interesting, which makes you wonder why I haven’t spoken about this earlier and rather have posted an ungodly amount of cute animal photos instead. Then again who needs to question baby animals on the internet- those are always appropriate!).

One thing I’ve been terrified about is making a mistake. I’ve got hundreds of cookbooks in my collection, and I’d say nearly all of them have a typo, or  an accidental omission, or some other sort of error. I never understood how or why this would happen- you figure that the people at major publishing houses are some sort of insane type-A sorcerers who would make sure these things would never happen, right? And certainly many of you out there must feel the same way- go look up some cookbooks on Amazon and read the anonymous customer reviews. So many frowny face emoticons!

Well that sure as hell isn’t going to happen to OUR book! I went over our book with a fine toothed comb, as did the good people at Penguin/Viking Studio, and then finally our copyeditor. After all of that, it was sent back to me for a once over before we go to print.  This is what I got in the mail:

Yep. A year of writing and editing, followed by months of more edits, re-reads, revisions, and there she is- our cookbook! To get a better scope of this:

Two hundred and seventy five pages. That’s what a lot of coffee and not sleeping for weeks on end will get you.  And with all the work we all did, those pages came back flawless, right?

Blurred to keep you in suspense! And also to keep this blog PG- there’s some drawings of boobs in the margins.

Two hundred and seventy five pages of corrections, edits, and “other”. This leads me to understand one thing- copyeditors are superheroes. I must have been over this manuscript about 50 times, my agent has been over it, and many, many hands have touched it over at Penguin, namely my editor and her amazing assistant. And still, we find things to tweak here and there- ways to make instructions clearer, jokes funnier, stories tighter. 

What’s even more amazing to me is that with all the hard work I put into this book, how hard I tried to make it perfect, it STILL ended up being 275 pages riddled with little mistakes.  Invisible to Matt, myself- probably everyone except our superhuman copyeditor, and of course to the worlds absolutely highest authority- anyone who would have inevitably reviewed it on Amazon. 

Lesson learned: cut all the cookbooks in my collection some slack, because this crap is HARD. I didn’t even take into account getting an agent, or writing a proposal, or shopping the book around, or writing the book, or rewriting it after I decided the first draft sucked, or developing the recipes, or photographing and styling the cupcakes, or any of the other stuff I know I’m forgetting.  I’m basing this all on the past 8 hours sitting over a cup of coffee with this manuscript, pouring over small print, reading and rereading every single word, wondering why they don’t just go ahead and start serving bourbon at Starbucks already because people like me would gladly triple their stock value off that fact alone.

So I forgive you, all the cookbooks I’ve been mean to! I didn’t know how rough you had it! And all of you out there- go forgive some of your cookbooks, too. Tell them you know they’re doing their best. Then maybe go leave them a nice little something over on Amazon- that peanut gallery can be pretty brutal.

But before any of that, go grab cupcakes- it’s the first appearance of our seasonal spring cupcake Strawberry Rhubarb Crisp! And personal favorite Blueberry Blintz is back from the vault as well for the first time in what feels like ages - I should put that on the menu more often. Mental note made. If you have other suggestions what should go on our menu for the next few months, hit me up on Facebook and let me know!

Strawberry Rhubarb Crisp: Brown sugar oat cake, vanilla buttercream, strawberry rhubarb compote, oat crisp

Car Bomb: Chocolate Guinness stout cake, Jameson whiskey ganache, Bailey’s buttercream

Bananas Foster: Banana cake, salted caramel rum buttercream and drizzle

Blueberry Blintz: Brown sugar cake, sour cream bavarian filling and buttercream, blueberries, toasted almonds

Googa Mooga is ALL SOLD OUT. Lobster Roll Rumble is ALL SOLD OUT. But there are still a few tickets available for next weeks Tasting Brooklyn,  AND we’re going to have another big event announcement soon!  

And it may involve this picture. 30% chance it’s Matt dressed as Cher.

In the meantime you can still only find us through the shops we wholesale to, private delivery in NYC (including event catering!), or via mailorder- Matt and I have decided not to do any weekly markets this year so we can actually see our kids on their days off.  The entity and popular internet search result known as the DeKalb Market was demolished last year- and by demolished, I don’t mean “relocated” or “not open for the season just yet” or “on hiatus”.  I mean big construction machines were brought onsite, everything was smashed to bits, the land was ripped up and a huge skyscraper with a Century 21 and perhaps a Jamba Juice is being put in it’s place. So PLEASE stop telling us “you haven’t been down there but have been meaning to go”, or worse yet calling us to tell us that you’re at the address but you can’t find anything but a giant hole in the ground.  It’s impossible to delete DeKalb from the recesses of the internet, and Matt and I feel horrible with every single phone call we answer that involves a bunch of lost tourists or people who have traveled for over an hour on the subway just to find a big, dark hole in the ground. It’s gone forever. Don’t go there.

Will we ever have a storefront again? I can’t even think about that question right now because the only thing I can think of is blowing up buildings so they can be replaced by Jamba Juices. And what could possibly be better than blowing sh*t up?  Why, blowing sh*t up to the strains of a smooth EZ listening instrumental featuring ample amount of pan flute solos, that’s what!

I’m not going to say that I’m SURE videos like this are the reason the internet was invented, but I will say that it’s highly probable. It’s still between that and this:

I really need a playlist of YouTube soundtracks. Someone get on that.

Now to today’s flavors!

Caramel Macchiato: Chocolate espresso cake, caramel macchiato buttercream, chocolate covered espresso beans, ganache & caramel drizzle

Tres Leches: Three milk soaked brown butter cake, dulce de leche buttercream, caramel shards

Lime in de Coconut: Coconut lime cake, vanilla buttercream, roasted coconut and lime zest

The Duckie: Peanut cake, peanut butter pudding, marshmallow buttercream, roasted peanuts

So on Monday, I got a few frantic emails and texts asking me if I had completely lost my mind.  Apparently everyone I know - we’re talking my friends, my agent, my family- couldn’t figure out that Monday’s post was an April Fool’s Day joke until they got all the way down to the disclaimer waaaaaaay at the bottom. 

Let’s look at that fact a little closer. Halfway through the post, I featured this picture:

And yet everyone I know STILL thought this was a serious post for several more paragraphs. I don’t think this speaks as poorly for them and their gullibility as it does for me, and the fact that the people who know me best would honestly think that a picture of Grover Cleveland as a chicken could be a legitimate part of my logic process.

I won’t let peoples doubts about my competency as a human being kill my buzz over the fact that with our April Fools post, my writers block seems to be officially over!!! Let’s not pretend that this blog hasn’t been sucking something awful for a few weeks and I’ve totally been phoning it in, because I have, and I completely apologize for that.

I went through a massive depression after completing the book, which I wasn’t really expecting. I spent the better part of 18 months with my entire life revolving around planning, proposing, selling, writing, rewriting, RErewriting, photographing, and editing this thing, and then suddenly a few weeks ago my part was done, and the center of my universe was suddenly in someone elses hands. Now all I can really do is wait until October when I’ll be able to hold the finished book for the first time, pray people buy it, and that’s really about it.  

Apparently this is a very common thing amongst authors - someone in the industry compared it to having a baby, then immediately having the baby whisked away from you and returned when they’re 22 and “finished”.  Considering I’ve suffered from post partum depression before (which I chronicled here), I suppose I should have expected this (and of course I didn’t, because I am DUMB).  

Point is, being depressed and sitting down late at night, staring a blank computer screen, telling yourself “BE FUNNY NOW DAMNIT!!!”- that doesn’t work out as easily as you would hope. Also learned that eating a pint of ice cream will not somehow miraculously make the magic happen.

But Grover Cleveland has seemingly changed all of that! I’m back on the horse and ready to post things that make us all slightly dumber two times a week!

PS- Watch Happy Endings on ABC tonight because if this show gets cancelled there will be no ending my depression and I will hold you all responsible AND YOU WILL ALL FEEL MY WRATH.

I will also be making you hungry two times a week, regardless if my writing is any good or not! Like right now!

Toasted Almond: Almond cake, vanilla buttercream, toasted almonds

Chocolate Graham: Chocolate cake, graham cracker buttercream, ganache, graham crumbs

Pecan French Toast: Maple custard soaked cinnamon cake, maple cinnamon buttercream, maple glazed pecans

Hot Sundae: Chocolate cake, vanilla buttercream, chocolate fudge, marachino cherry

Big news today, guys!

First off, we hope you all had a terrific Easter, and that got to enjoy the arrival (finally!) of the gorgeous blue skies and fluffy cotton clouds and all the other things we’ve been been so terribly deprived of over the past few months. We took the opportunity to make our first voyage out of town with the boys for 2013, to a very elegant Crowne Plaza off exit 8 on the NJ Turnpike.

Very nice hotel, btw! 

Now, if you’ve been reading this blog for a long time, you know when we go out of town, “big news” almost always follows. Matt and I spend a few days out of the city, cell phones off, and enjoying time with our children who are (as expected) growing up too fast, and we come home with a renewed energy about our lives, a lot of clarity about our future, and usually some throw pillows and underwear because there’s a Target out here.

For a few months now, we’ve felt a little like hamsters on a wheel. We’re almost at the 5th anniversary of being in business, and we just passed the 4th anniversary of the first time we made cupcakes. We’ve made over 300 flavors of the damn things, and have a book coming out about them in October. Thing is, making them is somewhat emotionally unfulfilling, sort of like what Drew Barrymore must feel every time she makes a movie.

We make lots more than just cupcakes- like brownies and other stuff- but all anyone cares about is the freaking cupcakes.  It doesn’t matter how much pastry science we know, how many things we make- the cupcakes are our wheel, we’re the hamsters, and we’ll forever and ever be taking care of business and getting to the “Working Overtime” part. (props to the six people who got that reference)

As of late, with planning for Googa Mooga and other projects and just doing our jobs as usual, it’s been sort of hard. We’re stuck in a rut and are missing that passion, that creative spark that we had years ago when we set out to save cupcakes and make ones that didn’t taste like a mixture of shortening, sugar, and ass. We needed something to revive us, to inspire us. And the only way we know how to do that is to get in the car and drive to someplace with an indoor pool and an unlimited breakfast buffet.

I told you it was nice! And they have blintzes!

Funny thing is, this time, the moment of clarity came quickly.  It came before the rest and relaxation- before we even got to the hotel. We barely got off the Goethals Bridge when we encountered this, which can only be seen as destiny:

Now to most of you, this would appear as simply a sign advertising a run-of-the-mill rest stop, albeit one with a Roy Rogers so maybe y’all should be rethinking that “run-of-the-mill” comment. But to Matt and I, we could only see what it is now obvious God wanted us to see- the name “Grover Cleveland”. When anyone thinks of Grover Cleveland, they think of three things:

1. Only president to serve two non-consecutive terms

2. Granted a Federal injunction in the Pullman strike

3. Looks like a giant chicken. 

Don’t believe me? Here’s HARD EVIDENCE:

Long story short, after a solid 10 minutes of singing whatever was playing on the radio in the style of dueting chickens, we started talking about how much we loved them. I mean, they’re so compact! We try to buy things locally, but truth is there’s no was we could ever achieve “Brooklyn” levels of sustainability when we don’t have the room to be milling our own flour and churning our own butter in our teeny tiny apartment. But chickens? You could probably stack those babies ten high and five across in your basic freestanding wardrobe from Ikea. We could put them on leashes and take them on walks, we could read them stories and play them pan flute music. It’s this sort of logic that explains why there are 65 chickens from a small farm in New Jersey currently crammed into the trunk of my Honda Civic.

It’s funny how life works. One second you’re on the road, wondering who you are and what it’s all about, and POOF!, the answers appear.  The initial passion we had as young chefs and entrepreneurs came flooding back to us, like in that Celine Dion song. It was like we both had a flashforward, saw our future as vividly as day, and knew what we were supposed to be doing.

Ladies and gentlemen- today will be the final day to get Robicelli’s baked goods. We loved it, it’s been fun, but let’s be honest- cupcakes stopped being interesting 14 years ago, pie never took off, and nobody wants to write about brownies or any of the other stuff we make. People in Brooklyn want NEW and EXCITING and MEANINGFUL FOODS THAT ARE ABSOLUTELY NOT GIMMICKY AT ALL AND REALLY REALLY REALLY REALLY SERIOUS.

Beginning this Saturday, Robicelli’s will now be your one-stop-shop for…….

ARTISAN DEVILLED EGGS!

Matt and I spent a good 15 to 20 minutes while driving between exit 9 and exit 8A sketching this whole thing out, pulled over at a WaWa and scribbled a business plan out on a napkin, and now we’ve got a book deal, commitments at at least 3 artisan markets, with a retail storefront planned for the Lower East Side at some point in late summer. This is a big deal guys, and you are going to have your socks knocked COMPLETELY off. Even if you wear flip flops.

Prepare ye for such bold flavors as:

the lorimer: whipped goat cheese, crispy beet, microgreens we stole from from Jonathan Safran Foer’s Chia Herb Garden

the nostrand: charred shishito pepper aioli, Sheepshead bluefish crudo, crushed Taki dust

the 26th & 3rd under the gowanus: RAAAAAAAAAAAAAAAAAAAAAAAAAAAMMMMPPPS

the bay ridge parkway: badger milk buratta, Jersey tomato confit, Ed Hardy scented frizzled artichokes

I can’t even bring myself to type anymore because I’m getting so hungry and I’ve already eaten all 18 hard boiled eggs my kids dyed for Easter and need to place myself til the morning. Just know that this is only the beginning, folks! This is still Robicelli’s, and just because we’ve moved from baked goods to devilled eggs doesn’t mean we’re radically altering our business. In fact, we currently have a menu that features over 460 varieties of devilled egg!  About 230 of them are just with crumbled bacon, but each one is a bacon from a different farm so it counts.

So get excited folks! And go out and grab as many of these as you can for one final sweet moment where you can say goodbye. Maybe pick up an extra to sell on Craig’s List!

Creamsicle: Orange cake, vanilla buttercream, candied orange peel

Caramel Macchiato: Chocolate espresso cake, caramel macchiato buttercream, crushed chocolate espresso beans

The Siobhan: Chocolate cake, bourbon butterscotch buttercream, mini chocolate chips

Banana Cream Pie: Banana cake, vanilla custard, custard buttercream, banana chip, graham crumbs

*****NOTE: Before anyone emails me over this post, please go back and read the date. If you still don’t get it, please Google the date. Thank you for your Googling in advance****

How are all the other parents out there holding up with Spring Break? Good? Ours were home all of last week with the flu, then this week with the vacation, so, um- yeah, Matt and I are holding up just great right now. Greeeeeaaaaaat.

With what few brain cells I still have that are functioning, we’ll get to some big news:

We’re going to be at this years Great Googa Mooga in Prospect Park! And this year will be bigger and better than ever, with plans for more food, shorter lines, faster service, and ten times the GoogaDeliciousness (obvious since we’re invited). You can check out the entire food lineup here, and click our name to add us to your GoogaLine-up.

There’s music too, but I’m ignoring all that out of outrage that the GoogaOrganizers did not take my suggestions of getting Billy Ocean to headline. And he’s NOT busy……I checked.

I bet after watching that, you’re pretty pissed Billy Ocean isn’t playing either. I’m going to promise that if you swing by our booth and request it, Matt and I will gladly serenade you with some Carribean Queen, or maybe some Get Out of My Dreams (Get Into My Car). Robicelli’s: proprietors or delicious desserts and smooth adult contemporary hits.

Now for this years Easter cupcakes! Direct ordering for the holiday is already full, but you can certainly check our retail partners for these- and the Pizza Grana is a once a year creation, so if you don’t get to try it this weekend, you’ll have to wait for next year.

Carrot Cake: Carrot cake, cream cheese buttercream, roasted walnuts

Pizza Grana: Italian citrus cake, ricotta wheatberry buttercream, pie crust shards, candied citrus

Banana Nutella: Banana cake, Nutella buttercream, banana hazelnut praline

Dom DeLuise: Pistachio cake, cannoli buttercream, pistachios, candied citron, mini chocolate chips

However, cupcakes will be available though the weekend at select locations. Have a wonderful holiday!

My girls always get it right.

Place Your Easter Order Now!

AWWWWWWWW!

Unbelievably Easter is already upon us, regardless if it’s snowing or freezing or polar bears take over NYC as we know it.  We’re taking orders for Easter cupcakes, whoopie pies and brownies til Thursday evening, and making delivery throughout Brooklyn & Manhattan this Saturday. Place your order now!

Last Friday everybody’s favorite website that we spend too much time on while we could be spending our time with loved ones or persuing a dream or hell even just outdoors, BUZZFEED, published a list of “The 33 Hottest Hunks of Broadway”. Being a closeted musical theater nerd, and loving all shirtless men regarded of ambiguous sexuality, I totally clicked on through. And seeing as there were 33 of them, you’d figure at least ONE of them would be this guy:

If you are not a musical theater fan, this is Telly Leung, Broadway star, recording artist, and quality piece of tail (and coincidentally my best friend of 20 years, but that has NOTHING to do with this blog post which is totally 110% objective. Pinky swear).  And while this guy was on the list

…..which, you know, was enjoyable- and THIS guy…….

…which I TOTALLY don’t have a problem with- and um….

….yeah, um….wow….uh….what are we talking about again?

Ok- point is there’s no Asian guys on the list, and as many internet commenters have already pointed out-

Now I’m not saying that Telly should be included just to hit some racial quota, but if random anonymous people on the internet can shoot their mouths off and guilt Buzzfeed about this, than why the hell not! EVERYONE should be doing this!

Or you could do something more constructive than randomly yelling online like a crazy person. Like maybe checking out Telly’s album I’ll Cover You (called “A Revelation” by Stagebuzz.com!), or treat yourself to a very fancypants night out at NYC’s best cabaret and get tickets to see him next month at 54 Below.  Listen! It’s good times!

But, you know, if you want to yell on the internet, I’m sure as hell not going to stop you. I mean, that’s what it’s there for! What better way to kick off a Monday than by getting your aggression out anonymously by lashing out at strangers!

You could also eat cupcakes to improve your mood. That would do, too.

CPB: Chocolate cake, peanut butter buttercream, roasted peanuts, ganache

Coconut Custard: Coconut cake, vanilla custard buttercream, roasted coconut

Matzoh Toffee: Brown sugar cake, vanilla buttercream, chocolate almond matzoh toffee

Lemon Blueberry Ricotta: Lemon cake, ricotta buttercream, lemon zest, wild Maine blueberries

We had so much fun this past Tuesday at Choice Eats, and hope all of you who came did too! Now that this one is in the books, it means that we have officially kicked off the food event season for 2013, and you need to start planning which ones you’re going to spend your hard earned money on. And OF COURSE you guys are most interested in the ones Matt and I will be appearing at….RIGHT?!?!?!?!

First up:

We’ll be back for our third installment of Tasting Brooklyn on April 16th at the Green Building. If you’re kicking yourself over missing the awesomeness that Choice Eats brought, this is just the event to get you over that.  In addition to us, there will be food & drinks from Allswell, The Clover Club, Fletchers BBQ, Stone Park Cafe and more- including two of my all time personal favorites, ALC Alimentari and Tchoup Shop.  There’s only a few tickets that are still available, so I would order them immediately. IMMEDIATELY I SAY! Like right this very second!

Next one that I can officially announce is….

We are returning to Tasting Table’s Lobster Roll Rumble! We did this one two years ago and are so so SOOOOOOO unbelievably stoked to be back.  This one is a little “pricey” (God I hate that word so much), but it’s worth every single damn penny. If you’re looking for the most epic friend’s night out or can’t afford to party in the Hamptons this summer, this is your next best bet. Because:

1. You get all the damn lobster rolls you can eat for two whole hours. TWO WHOLE HOURS. And we’re not just talking local favorites Red Hook Lobster Pound or Lure Fishbar either. We’re talking lobster rolls from Maine (The Clam Shack, Cousin’s Fresh Maine Lobster and more), Boston (B&G), out east (Lunch Lobster Shack), Virginia (Ford’s), Chicago (Little Market)……even San Francisco (Waterbar). If you have ever had a dream where you were trapped in a clam shack and could eat all the lobster you could possibly dream of- that dream has come true.

2. You can drink all you want for THREE whole hours! Because what goes better with getting yourself sick off lobster than getting completely stinking drunk!

3. You can eat all the desserts you want to counteract all the alcohol you’ve drank, including whoopie pies from yours truly.

****************************************************************************

We’ve also got several more events coming up which are going to change your entire damn life, but I’m saving those for another post. It’s HARD coming up with new material for these blogs every day out of just cupcakes and brownies and whatnot! I can’t be writing about just them and otters all the damn time!

Banoffee: Banana cake, toffee pudding, mascarpone buttercream, toffee shards

Tiramisu: Espresso soaked cake, espresso ganache, mascarpone buttercream, cocoa powder

Blueberry Cobbler: Vanilla cake, blueberry syrup, vanilla buttercream, blueberry compote, brown sugar streusel

Hazelnut Kiss: Chocolate hazelnut cake, Nutella buttercream, roasted hazelnuts

Robicelli's Named Top 10 Dish at Choice Eats!

Photo by Daniel Krieger of First We Feast

It means a lot just to be invited to The Village Voice’s Choice Eats in the first place, as only the best of the best in all of New York City are invited, and we’ve been there three years running. An honor just to be in the same room as the rest of these guys, and then on top of that, to be named one of the best bites of the entire night by so many writers- we can’t tell you how much that means to us.

Though we appreciate every single review, this may be one of my favorites that has ever been written. Thank you to DJ Dieselboy from First We Feast-  and Matt appreciates the love!

If you didn’t get to go to Choice Eats this year and try our Brooklyn Brown Ale Brownie, you can order them on our online store for delivery to your doorstep anywhere in the lower 48 states. 

Also thanks to Eat This NY, Blondie & Brownie, Brooklyn Based, and anyone we may have missed. And thanks to everyone who stopped by our table and spent time with us! We love feeding you guys!

Another milestone happens in my life today! Today is the day I get the chaperone my first ever field trip for Atticus’ kindergarten trip to the Staten Island Zoo. And that means I get to see…….

THIS GUY!

I don’t know what this eagle’s name is (I call him Petey), but bald eagle and I are total BFFs. Every time I go to the Staten Island Zoo this guy will fly down from whatever perch he’s on to come look at me like he’s all hard, and I’m all “Awwwww Petey! Who’s a cutie pie? YOU are! Yes you are! Yes you are!”. Then Petey’s like:

….because he’s from Staten Island and all, and he’s got to look like a tough guy. I’m not fooled. This bird freaking loves me.  

So point is, I’m going to hit the zoo today, all the animals will flock around me, and I’m going to win the title of “coolest mom ever”. Or “first mom eaten by a bald eagle on a field trip”. Either or.

Now business stuff- if you’re out of New York City and want us to ship you our flourless Passover brownies, you need to place your order online TODAY for them to ship out 2-day on Wednesday. For those of you in NYC you can contact us directly for them- we’ll be delivering next Monday. And of course- today’s cupcakes!

Bea Arthur: Black coffee chocolate cake, cheesecake buttercream, espresso ganache

Duckwalk: Vanilla cake, blueberry port mascarpone buttercream, port simmered blueberries

Estelle Getty: Amaretto cake, cheesecake buttercream, crushed amaretti cookies

Milk & Cookies: Brown sugar chocolate chip cake, mascarpone buttercream, crushed chocolate chip cookies

IT’S SAINT PATRICK’S WEEKEND!

Down here in Bay Ridge this is pretty much our biggest holiday of the year- so much we block off two entire weekends to celebrate it (come see our parade on the 24th!). Matt and I will be celebrating in the most traditional way possible:

OLD SKOOL PEOPLE. Reppin’ for the LES 1890 what what!!!

If that’s to X-TREME for you, we’ve got soda bread in select stores (call first) and are offering it on mail order all month long. We’ve also got our annual St. Patty’s cupcake menu out there, as always filled with booze, because the Scotch-Irish one of us loves promoting stereotypes.

Before you all go running out into the street like madmen scooping them all up, let’s take a moment to enjoy a traditional Irish tune:

Drink responsibly everyone! And have a very happy St. Patty’s! We’ll see you back here on Monday to start talking about Easter/Passover ordering.

Soda Bread: Soda bread cupcake, clotted cream buttercream, Drambuie soaked golden raisins

Car Bomb: Chocolate Guinness stout cake, Jameson whiskey ganache, Bailey’s buttercream

Irish Coffee: Bailey’s espresso cake and buttercream, crushed chocolate espresso beans

Brooklyn Brown Ale: Brown ale cupcake, ale and toffee buttercream, crueshed chocolate espresso beans (made with Brooklyn Brewery Brown Ale)