dessert - i should log off

The Sweet Side of Sin City

July 14, 2015 By Guest Blogger

Las Vegas is famous for many things, and it often means something different for different people. Some see Vegas as the gambling mecca that it obviously is, while others see it as sprawling party playground where anything goes. Some visitors come for the golf, while still others come for the legendary stage shows and concerts.

And then there are the ones who come for the food.

Las Vegas has claimed its spot as a culinary destination, and rightfully so. The hotels on the strip compete with each other and outdo themselves with decadent buffets and restaurants owned and run by the world’s top celebrity chefs. For foodies, this city has a little bit of everything that you could ever want to see on a plate.

And that includes dessert.

For those with a sweet tooth Las Vegas might just be the city of your dreams. From lavish dessert buffets to decadent ice cream shops and candy stores brimming with your favorite treats, Las Vegas offers a little something for the kid in all of us.

If you’ve had your fill of prime rib and cocktails, learn more about where you can go to get a glimpse into the sweet side of Sin City.

The Cream of the Crop

Since Las Vegas is an over-the-top city, it’s fitting that you can find over-the-top desserts in many of its most famous eateries. At Serendipity 3 at Caesars Palace you can try their Golden Opulence sundae, which consists of many of the things you’d expect in a sundae, as well as 23-karat gold. Yes, you’ll find edible gold leaf atop Tahitian vanilla ice cream, and gold-dusted edible sugar flowers. This treat will set you back a measly $1,000, but you also get to keep the gold spoon and the crystal goblet that it’s served in.

Serendipity 3 has many other desserts on offer that have topped the city’s “Best of” lists, including a frozen hot chocolate and a fried Oreo sundae that kids and adults will both love.

The Candy Shop

If you are a fan of candy stores and want to immerse yourself in the midst of chocolate sweets of all kinds, why not pay a visit to HERSHEY’S CHOCOLATE WORLD Las Vegas? With shelves piled high with all of your favorite HERSHEY’S products, as well as the ability to customize your candy bar labels, this shop is a candy lover’s dream come true. It’s also a great place to pick up gifts for those friends and family who weren’t lucky enough to make the trip.

For retro candy choices, try the B Sweet Candy Boutique, and pick up a Couture Pop at It’s Sugar as the perfect accessory for your outfit when you hit the clubs.

I Scream, You Scream

Let’s face it. The temperatures can be on the warm side in Las Vegas, and what better way to beat the heat than with ice cream. You’ll find plenty of ice cream stores here, from simple places to grab a cone to those boasting truly gourmet flavors.

Lappert’s Ice Cream is famous for its smooth ice cream base and the natural ingredients used to flavor it. Think exotic guava, fresh coconut, and macadamia nut for a taste of Hawaii, and other fabulous flavors from around the world. They offer incredible coffee as well.

For a break from the traditional, try Luv-It Frozen Custard, which Las Vegas residents have consistently voted as the best in town for several years.

The Dessert Buffet

If you’re the type who eats dessert first, Las Vegas is your kind of town. If you’re the person who only eats dessert then you might as well move here. Dessert buffets abound here, and the world may never be the same.

Try the Bacchanal Buffet at Caesars Palace for cakes, pies, and cookies, as well as tasty mochi, creme brulee, and cinnamon rolls. The Buffet at Wynn keeps things elegant with cake pops and homemade gelato. However, the one that takes the literal cake is Studio B at M Resort. If you visit from 2 p.m. to 8 p.m. on Fridays and all day Saturday and Sunday you’ll be overwhelmed by the collection of every single dessert item from each of the buffet options.

And don’t worry, all of these buffets serve real food as well.

Las Vegas. Sin City or Sweet Spot? You be the judge.

Foodie Friday: Baklava

August 27, 2010 By Jillian

Call the dentist! Baklava is probably the only dessert in the world that I can have just one piece and walk away. It’s seriously sweet. A combination of phyllo dough, honey and nuts, baklava is a national dessert here in Turkey. But don’t tell that to the Syrians, Lebanese, Greeks or pretty much anyone else between here and Mongolia who also claim baklava as their own.

Made in enormous trays, cut and sprinkled with pistachios, baklava is decadently sweet. Ramadan’s evening meal, Iftar, seems to always include dessert. It’s no wonder given how delicious they are here in Turkey, and I swear since Ramadan started I’ve seen more and more Baklava sold on the streets. It is advertised in nearly every shop window, and by late afternoon the smell of baked goods is wafting through the street. Don’t ask me how Muslim’s keep their fast after walking by a pastry shop! Yum!

Baklava looks like it’s a little intense to prepare, but here’s a recipe that will hopefully make it easier!

Baklava

Ingredients

For the filling:

1 (5-inch piece) cinnamon stick, broken into 2/3 pieces or 2 tsp ground
15 to 20 whole allspice berries
6 ounces blanched almonds
6 ounces raw or roasted walnuts
6 ounces raw or roasted pistachio
2/3 cup sugar
1/4 cup water
1 teaspoon rose water
1 pound phyllo dough, thawed
8 ounces clarified unsalted butter, melted

For the syrup:

1 1/4 cups honey
1 1/4 cups water
1 1/4 cups sugar
1 cinnamon stick
1 (2-inch) piece fresh orange peel

Directions

Heat the oven to 350 degrees F.
Place the cinnamon stick and whole allspice into a spice grinder and grind.
Place the almonds, walnuts, pistachios, sugar and freshly ground spices into the bowl of a food processor and pulse until finely chopped, but not pasty or powdery, approximately 15 quick pulses. Set aside.
Combine the water and rose water in a small spritz bottle and set aside.
Trim the sheets of phyllo to fit the bottom of a 13 by 9 by 2-inch metal pan. Brush the bottom and sides of the pan with butter; lay down a sheet of phyllo and brush with butter. Repeat this step 9 more times for a total of 10 sheets of phyllo. Top with 1/3 of the nut mixture and spread thinly. Spritz thoroughly with the rose water. Layer 6 more sheets of phyllo with butter in between each of them, followed by another third of the nuts and spritz with rose water. Repeat with another 6 sheets of phyllo, butter, remaining nuts, and rose water. Top with 8 sheets of phyllo brushing with butter in between each sheet. Brush the top generously with butter. Place in the oven and bake for 30 minutes. Remove pan from the oven and cut into 28 squares. Return pan to the oven and continue to bake for another 30 minutes. Remove pan from the oven, place on a cooling rack, and cool for 2 hours before adding the syrup.
Make the syrup during the last 30 minutes of cooling. Combine the honey, water, sugar, cinnamon stick and orange peel in a 4-quart saucepan and set over high heat. Stir occasionally until the sugar has dissolved. Once boiling, boil for 10 minutes, stirring occasionally. Remove from the heat and discard the orange peel and cinnamon stick.
After the baklava has cooled for 2 hours, re-cut the entire pan following the same lines as before. Pour the hot syrup evenly over the top of the baklava, allowing it to run into the cuts and around the edges of the pan. Allow the pan to sit, uncovered until completely cool. Cover and store at room temperature for at least 8 hours and up to overnight before serving. Store, covered, at room temperature for up to 5 days.

Recipe courtesy of The Food Network and Alton Brown, 2008

Foodie Friday- Alfajores

November 6, 2009 By Jillian

Finally, DESSERT! We’ve been searching for a yummy dessert all over South America. Pronounced “alpha-whores” the first time I heard their name I had to ask the person to repeat it again in disbelief. Even now when I ask for them in a store I sort of giggle to myself, thankful that no one around me speaks English. Danny however likes to ask for his “first prostitute” when getting a bit hungry.

There probably isn’t anything we’ve had more often in Argentina than Alfajores, a cookie treat. A cookie sandwich, Alfajores are a dessert we had never heard of but now can’t get away from. Generally covered in chocolate, the most traditional filling is dulce de leche (sort of like caramel), but they come with every kind of fruit jelly, jam or chocolate cream you can think of, and they’re all pretty good. The wrappers say “dulce” to describe the sweet ones, but honestly these things are so full of sugar you can get a toothache eating more than one of them (unless of course you are Danny who likes to eat as many as he can!).

Alfajores are found all over South America, and apparently Mexico although we didn’t run into them until Argentina. Here they are so common that they’re often served as a snack on the bus and as an artesanal delight in expensive giftshops and dulcerias. Some of the fancy ones have neat chocolate designs or nuts on the top (and usually a thicker chocolate coating), but even the grocery store pre-packaged varieties are yummy. My favorite are the fruit filled ones while Danny prefers the dulce de leche ones.

According to the locals, Alfajores are different in each part of the country, and a source of local pride, but honestly I’ve found them to be very similar everywhere we go. The most famous varieties seem to come from Cordoba, but we’ve sampled them all over the country, from north to south, and trust me, they’re all delicious!!