I mean I guess yesterday you voted for something sort of important, but the NoRA cupcake poll? This is a BIG DEAL!
Also check out the hilarious picture
This week’s flavors are:
Twix Cake – Shortbread cookie bottom under vanilla cake filled with caramel topped with chocolate and caramel buttercream.
Tiramisu – Almond cake filled with chocolate buttercream topped with coffee mascarpone frosting.
Raspberry Lemonade – Lemon cake loaded with fresh raspberries and topped with black raspberry buttercream.
Chocolate Peanut Butter Explosion – Chocolate cake filled with peanut butter filling topped with chocolate buttercream and peanut butter cups.
Pistachio – Pistachio cake topped with pistachio pudding whipped frosting and crushed pistachios.
Irish Car Bombs – Chocolate Guinness Cake filled with Jameson chocolate ganache and topped with Bailey’s cream frosting.
You know the drill. The top three choices will be featured on the Lil’ NoRA Cupcake Truck on William Street this Thursday through Saturday night from 11 pm to 2 am. The poll will close tonight (Wednesday November 6th) at 10:00. Get your vote in! See poll below:
After pulling an all-nighter the other night, my body was in a state of incredible confusion. As I sat at my computer, mindlessly reviewing my study guide for the 700th time, suddenly, I received a message. A strong clear voice arose from somewhere deep inside my body. Was it fatigue? Caffeine overdose? My conscience? God? Regardless, I heard the voice loud and clear, and I knew, just like all prophets do, exactly what it needed me to do. “Ari,” it exclaimed, “the muffin of your dreams is waiting just around the corner. You must go. You must find the muffin”. With incredible urgency, I texted Steve, owner and head baker of Fusion Bakery
Ari- “What kinds of muffins do you have today?”
Steve- Triple Berry.
Ari- When will they be ready?
Steve- Around 8:00.
Ari- See you soon.
I grabbed my textbooks, threw on a scarf, and jogged down to 100 Riverview Center. Huffing and puffing, I yanked the door open.
“They’re just coming out of the oven, have a seat”, Steve suggested. As I registered my surroundings, I took deep breath. If you ever need to relax, Fusion is your place. Grab a table in the expansive sitting area and watch the sunrise through the huge windows. Listen to the calm, happy chatter of the staff, inhale the fumes of delicious pastries baking in the oven. Yes, it must’ve been god. What worldly creation would be able to foresee such a perfect situation?
Just when I thought things had gotten too good to be true, it came out, the muffin. Steve set it down at the table, still steaming from the oven, delightful little berry specks poking through the dough. The crystallized sugar ever so delicately shimmering in the morning light. Using a fork, I carefully picked it apart. Upon removing a piece of the outer crust, a tiny puff of steam seemed to emanate from the soft, moist interior. It was jam packed with cranberries, blueberries, and raspberries, all incredibly fresh, so you could literally make out characteristics of each piece of fruit even though they were embedded in the soft dough. As I took my first bites, I sighed with relief. This muffin without a doubt from the heavens. It’s warm, moist softness gave me the comfort I needed. The crisp crunch of the top was revitalizing and energizing. I sat there staring at it, unable to fathom its brilliance. It was a truly spiritual moment, in which I questioned all my previous notions about religion, god, and baked goods. As I walked out of the bakery, I felt at peace, genuinely content with my life. The fatigue that had plagued my being was replaced with a tranquil, bright light that filled my body and soul.
All I can say is thank you god, and Steve Pikos, for this truly exceptional quick bread.
I’ve been a Brew Bakers fan since my friend turned me onto the café last spring. I love spending long Saturdays reading my film textbook with a cup of wild raspberry tea or a chai latte. Up until recently, my go-to breakfast or lunch was a cheddar bagel, toasted till golden brown and served with cream cheese and capers. It wasn’t until the birth of WesStuffed, when Al and I were talking about our favorite foods in town, that the idea of a “grilled muffin” even crossed my mind, but on the fateful day when I first tried this gastronomical, masterpiece, I vowed never to look back. This is a quick bread seriously deserving of an ode.
Start off with one of Brew Baker’s homemade muffins. There are a variety of flavors. I enjoy the cranberry, and have heard tell that the pistachio is pretty delicious. My personal favorite, however, is the coffee cake muffin. When you order it, they’ll ask you if you want butter. To give myself a little more freedom, I always ask for it on the side. That way I can put just as much as I want, wherever I want. The item comes out in one of the signature Brew Baker baskets. It has been cut in half, with the cinnamon sugar on the top slightly caramelized, and the inside looking crisp, even slightly burnt. That, however, is part of the magic.
Before smothering your muffin with butter, take a bite. The grilling process enhances the already exquisite texture, so the top crunches into a melty, gooey interior. When warm, the cinnamon sugar swirls glisten, their taste seeming almost heightened by the heat. The middle part that has been cut in half, once grilled, obtains the same, crisp, crunchy texture as the top of the muffin, and because the muffin is cut in half, it’s like you get to experience this exhilarating texture four times (twice per half).
Adding butter gives the item a bit of a salty finish, which contrasts delightfully with the sweetness of the muffin. The smoothness of the product is perfect against the crunchy top, so I would recommend spreading it on every exterior area, including the top, for a salty-sweet, crunchy, gooey, incredibly delicious treat.
On several Wednesdays throughout the year, the vendors of the Wesleyan Farmers’ Market can be seen stocking their tables with goodies of every kind. These items range from baked goods and fresh produce to spices, smoothies, and coffee. The folks behind it, a student group that has been active since the fall of 2008, are constantly looking for ways to incorporate more Wesleyan organizations and vendors into their highly successful initiative.
“We are trying to get as many other student groups as possible involved with the market in some way,” explains Emma Pattiz ‘13, manager of the Wesleyan Farmers’ Market. “Aside from bringing in student musicians to play at the markets, we have been working closely with the student group in charge of the bike generator to get them to power the smoothie blenders. We have also talked about having WesFRESH and other related groups attend markets to table about what they are doing and possibly have an activity for customers to do. A couple of our vendors are also sourcing the local co-op, so we are strengthening the relationship there too. And of course, Long Lane Farm sells produce at the market.”
The Wesleyan Farmers’ Market, also known as WFM, attempts to create community not only on campus but within the greater Middletown community and the state of Connecticut as well.
“Our goal is to have students, faculty, staff, and community members to rely on the market for their weekly grocery needs,” Pattiz describes. “As a result, vendors will profit and the market will be a vibrant part of campus life.” So far their attempts have been successful. There is a selection of vendors who are in regular attendance at the market. These include: Sweet Sage Bakery, which sells fresh breads, scones, muffins, and cookie bars; RawYouniverse Smoothies; Zen Coffee Roasters; Horse Listeners Orchard, selling a variety of fresh apples; Meriano’s Bake Shoppe, an Italian-style bakery whose popular pumpkin cheesecake muffins, apple cider donuts, cookies, and stuffed breads are highly coveted by hungry students; Auntie Arwen Spices, offering spices for every meal and occasion as well as a selection of homemade fudge and dried fruit; and last but not least Wesleyan’s own Long Lane Farm. This is supplemented by other vendors who come on a less regular basis, such as Urban Oaks, a fresh produce supplier.
Meriano’s Bake Shop
It seems like the community dynamic that the WFM is promoting reflects the ideals and values of the students and vendors who attend.
“Farmers markets are so essential because they support small, independently run business which is great for the economy,” explained sophomore Nicole Stanton. “Additionally they encourage the purchase of locally grown products, which are better for the environment. Also, I don’t mind knowing where my food actually comes from.”
Not to mention that the products are typically received as being very high-quality. “There is a woman from an Italian bakery who sells and fills Italian cannoli, and they’re literally amazing,” remarked Emily Garvin ’15.
This kind of enthusiasm is exactly what differentiates the Wesleyan Farmers’ Market from other markets that our vendors attend.
“We like serving the Wesleyan Farmers’ Market for that youthful, university community,” remarked representatives from Urban Oaks Organic Farm. “It’s helping to change the paradigm of the post-industrial supermarket.”
Similarly, Jane Sibley from Auntie Arwen Spices attests that the WFM is something truly special. She particularly appreciates the students’ musical performances that often occur during the Farmers’ Market. It is clear that she loves the Wesleyan environment and enjoys offering her products to a student community.
“I definitely plan on coming back next semester, and I really, really hope that we have the market next semester, from late January or early February until just before final exams. Maybe we won’t have much in the way of green veggies, but winter squash, cheeses, breads, apples, honey, my spices, etc. are still farmers’ market fare.”
Kathleen Duffy of Sweet Sage bakery holds a similar opinion. She wishes to support students who choose to buy locally produced goods just as they support her.
“The shift to a more sustainable model of food production, including locally producing many diverse products (as opposed to the conventional mono-cropping and bringing in goods thousands of miles away), is clearly being embraced by younger folks who see that the system we have in place right now cannot be sustained over time.”
Besides the community vendors who come to the market, Bon Appetit also occupies a table. They sell a locally-sourced prepared lunch at the market that students can pay for using meals or points. So if you do not have cash on you but would still like to indulge in some farmers’ market goods, this is the way to go.
All in all, the Wesleyan Farmers’ Market is a great way to support local vendors and get fresh, delicious food without even leaving campus. Over time, it has become an instrumental component of Wesleyan’s vibrant culinary community and will only continue to grow in the years to come.
Today Fusion Bakery celebrated their grand opening at their new location. With an excited crowd full of some pretty famous Middletown faces, a $50 dollar raffle, and of course, a smorgasbord of delightful samples, it was truly an event to remember.
The happy customers chat over samples and coffee!
Besides a jam packed case of full-sized baked goods for sale, Steve and his staff also offered a variety of miniature items for sampling. These included red velvet, carrot cake, and chocolate cupcakes covered with chocolate ganache, mini blueberry muffins, mini lemon tarts, flourless chocolate cakes, and caramel and plain milk chocolate from Vermont-based Lake Champlain chocolates.
Mini lemon tartsCarrot and red velvet cupcakesFlourless chocolate cakes and chocolate cupcakesMini blueberry muffinsLake Champlain chocolatesQ is a huge fan of Fusion’s flourless chocolate cakeAl is slightly obsessed with Fusion’s Greek coffee. Okay I am too.
We were in good company. Attendees included Quentin Phipps (Q), executive director of the Middletown Downtown Business District, Middletown’s Mayor Daniel Drew, Larry McHugh, president of the Middlesex Chamber of Commerce. Andy Heuer, director of development and fundraising for Marc Community Resources, Rosanne Bickford, owner of Lizzy B’s Sweet Celebrations, as well as a cluster of Wesleyan students, and tons of other fans.
Left to right-Daniel Drew, Steve Pikos, and Larry McHughLeft to right- Andy Heuer and Quentin PhippsRosanne Bickford (left) chats and enjoys samples with a friend
The staff was busy wrapping pastries, whipping up beverages, and chatting with patrons, but they did find a minute to draw the winners for the raffle! The prizes were three $50 gift cards to the bakery…the first number drawn? Yep, it was me.
Steve making a Greek coffee (must-try) while chatting with Mayor Drew
All in all, a seriously fun event. Now that they’re officially opened (and we have a $50 dollar gift card), we can’t wait to see what else Fusion has in store for us!
Tonight, in order to celebrate the end of our fall crew season, my teammates Gillian Mahoney and Emily Garvin and I ventured down to the Lil’ NoRA Cupcake Truck for some much needed 11:00 PM cupcakes. Our choices? Peanut butter and jelly and cookie dough. The verdict? No surprise. They were amazing.
From left to right- PB&J, Cookie Dough
Peanut Butter and Jelly:
The PB&J cupcake starts out right- with a big, peanut butter filled pretzel sitting atop a glob of the delicious frosting. Which, as described by Emily “tastes like peanut butter without being too thick or two sweet.” I would have to agree. It’s light, flavorful, and completely lacks that plasticky texture that is an unfortunate aspect of far too many cupcakes in this world.
The vanilla cake is “nicely dense”, describes Emily. “You don’t bite into it and squish the entire cupcake.” And an added bonus? The delightful jelly filling inside the cupcake. “It tastes like good quality”, attests Emily. True that. Everything NoRA does is high quality.
Cookie Dough:
It’s hard to go wrong with cookie dough, and a cookie dough cupcake? Almost impossible. They start out with the same delicious vanilla cake that is used in the PB&J. “It’s moist and delicate, without being too sweet”, raves Gillian. Inside is a perfect surprise- a lovely glob of cookie dough sandwiched in between the cake.
Like the PB&J, the frosting doesn’t disappoint either. The cookie crumbs on top, which are definitely a step above the store-bought variety, are a wonderful contrast to the creamy, smooth frosting.
So, as per usual, NoRA did us right tonight. Make sure you stop by the truck on William Street between 11:00 and 2:00 tonight, tomorrow, or Saturday. It’s definitely worth it!
We’ve all been waiting for it. We’ve been eagerly checking off the days on our calendars, setting up alarms on our phones, and dieting for weeks in preparation. We’ve been hopelessly dreaming of the goodies that are about to come our way in a little more than twelve short hours. And now, all we can do is watch the clock. The time is fast approaching, Wes. We better be on our A game for this one…
Because it’s FUSION BAKERY’S GRAND OPENING!!!
You might recall a very enthusiastic review of Fusion that we wrote two weeks ago. (If not, here) If that didn’t get you down to Main Street to check out this incredible shop, then their grand opening sure will. Tomorrow at 10 AM, Fusion Bakery will be offering free samples of several of their baked goods, handing out free Greek coffees, and selling some extra special treats for the occasion (Candy Corn Parfait anyone?).
This is going to be an event you don’t want to miss. Skip that annoying 10 AM class and start your weekend off right with a carrot cake cupcake!
After some highly competitive voting, we have this week’s NoRA Cupcake champions.
The winners are… (drumroll please)
Dirt Cake – Chocolate cake filled with chocolate pudding topped with chocolate buttercream rolled in crushed Oreos and a gummy worm.
Cookie Dough – Vanilla cake with cookie dough baked in topped with vanilla buttercream and chocolate chip cookies.
Red Velvet – Traditional red velvet cake with cream cheese frosting, coconut and pecans.
Look for these three, as well as some other delicious options, at the Lil’ NoRA Cupcake Truck this Thursday through Saturday night from 11:00 to 2:00 AM. We’ll see you there!
The folks here at WesStuffed like to think that we’re giving the young, university community a great chance to practice voting through these polls. Be it froyo, cupcakes, or hey, even the president of our Country, we’re fairly certain your intensive NoRA cupcake poll training will make you a much more informed American citizen.
Trust us. That’s how it works.
ANYHOO… Same deal, kids! The top three cupcakes will be featured at the Lil’ NoRA Cupcake Truck on Williams Street this Thursday through Saturday night from 11:00 to 2:00 AM!
Here’s this week’s rundown!
Red Velvet – Traditional red velvet cake with cream cheese frosting, coconut and pecans.
Dreamsicle – Vanilla orange cake with cream filling and vanilla orange whipped frosting.
Butterfinger – Vanilla cake baked with Butterfingers topped with vanilla buttercream and more Butterfinger candy.
Dirt Cake – Chocolate cake filled with chocolate pudding topped with chocolate buttercream rolled in crushed Oreos and a gummy worm.
Cookie Dough – Vanilla cake with cookie dough baked in topped with vanilla buttercream and chocolate chip cookies.
Chocolate M&M – Chocolate cake topped with chocolate buttercream and rolled in mini M&Ms.
Voting will end at 10:00 PM tonight (Wednesday, October 31st). Get your vote in.
WesStuffed 