This post is a catch all for the various treats we had in DC and the last post in fact for that trip. Yes, besides the amazing food we had there, we also had cupcakes, gelato, cookies and milk...shake. Here it is:
Red Velvet Cupcakery:
Opened in 2008 in Washington this is a tiny place that offers delicious cupcakes. When I think that the first time I tried a cupcake I hated it: not enough icing, too sweet, and a cake that was dry. I am always looking forward for a good red velvet, the best being at Sweet in Hoboken, but admit that the one at Cupcakery is very good and the opposite of what I described above: right amount of icing (made with whipped cream cheese), not too sweet, and a deliciously moist cake. The Cookies 'n Cream cupcake, made with Cookies ‘n Cream pieces blended into a chocolate buttermilk cake and topped with a creamy American buttercream is also very good and one that I recommend. Last, I should mention two details:
It is a small place and you can only stand next to the window to eat your cupcake(s): there are no tables or chairs.
If you need to transport your cupcakes, no worries: their boxes are designed for it so you do not end up with mixed icing and upside down cupcakes…
Pitango Gelato and Coffee:
Looking for Gelato? Pitango is the right place for you. They have an amazing selection of flavors for gelato churned on premises and not in a factory, so there is no need for any chemicals, preservatives, stabilizers, colorings or flavorings. Looking at their website, I finally got the answer about the difference between ice cream and gelato:
"Gelato simply means “frozen” in Italian. It is an all-inclusive term that loosely translates to ice cream but also includes anything from sorbet and yogurt to custards. In the U.S., gelato cannot be called ice cream because by legal definition ice cream must contain a minimum of ten percent milkfat; premium ice cream brands can contain twice that amount of fat. In contrast, gelato is made with only five to eight percent milkfat, making it a healthier alternative. Gelato is churned differently than ice cream and contains less air. Despite its lower fat content, gelato boasts a creamy consistency and when done right is thick, dense and elastic".
Well, they surely have lots of choices, all displayed on the wall, so, you can check it out while you wait as it can be crowded and you might be behind people who are trying each and every single ones, making the wait a bit like torture…
Of course, Jodi got their coconut gelato, a 100% organic gelato made with organic Thai coconut milk, which is lower in fat and cholesterol than coconut cream. On my side, I went for 2 different flavors: fior di latte or milk and cream gelato (100% organic) and nocciola or hazelnut that is my favorite gelato or ice cream flavor. Fun fact: "in Italy, Nocciola is the number-three gelato flavor after chocolate and Crema" according to Pitango.
This gelato was superb: dense, but creamy and silky. Definitely recommended!
Captain Cookie and The Milkman:
Cookies and milk: what a comforting combination. Even better when it is cookies and milkshake…So, after we visited the Lincoln Memorial, we headed to Captain Cookie and The Milkman, near Washington University. There, we got a chocolate chip cookie, a sprinkle cookie (called funfetti) and a vanilla milkshake. For sure, after you try cookies like Levain Bakery or City Bakery, the expectations are high: the chocolate chip cookie was good, with lots of chocolate but could have been chewier. The sprinkle cookie was just ok and the milkshake forgettable. This is ok if you are in the area (in fact it is the perfect location for students), but I do not think it is worth a detour…
Enjoy (I did)!
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