Dole Whips in Clovis!

1177 N. Willow Ave., Suite 106
Clovis, CA 93611
(559) 900-79-50
Website

* They also have locations in Glendale and now Riverside (Tyler Mall)!  I lived in the Riverside area for grad school so I can picture Leilani in that mall. *

I've been MIA for almost a full year now. Yikes. Time flies. Why haven't I been posting? I've been busy, lazy about posting, and mostly prefer sharing via Instagram (@corriefood) since it's so fast and easy. I also tend to share more in a blog post and I don't feel like sharing like I used to anymore.

Anyway, I was excited when I found out awhile ago that you can get a Dole Whip or Dole Whip float in the Fresno area! I had my first one (and second) at Disneyland and figured you could only get one there. Apparently the Dole Plantation in Hawaii and these branches have them too. I also learned some Disney parks serve Dole Whip with rum. Leilani's Dole Whip is SO GOOD! You can also get Hawaiian-style shave (not "shaved"!) ice, which is one of my favorite things to eat ever, but this post is about their Dole Whip options.

OPTIONS:
Cup/cone: $3.49
Chamoy & tajin: $3.99
Waffle cone: $4.49
Float (famous Dole Whip float!): $4.49 (Pineapple juice topped with pineapple soft serve)

I recently started LOVING tajin, so of course I chose the chamoy & tajin option. SO delicious. I could have had the pineapple soft serve swirled with mango soft serve, which is probably also delicious. The sweet Dole Whip combined with the salty, tangy, spiciness of the tajin is just perfect!

My friend got the pineapple and mango swirl:

My other friend got a plain Dole Whip:

Here's the inside of my Dole Whip w/ chamoy and tajin. Yep. It's hollow. :/ SO so good.

Dandelion Chocolate - San Francisco, CA

Dandelion Chocolate
740 Valencia Street
San Francisco, CA 94110
(415) 349-0942
Website
Drink menu and treats menu (These were kind of difficult to find on their website)

I lived in Berkeley for four years for undergrad, but I didn't go into the city (SF) all that often. During a break at a training in SF, I tried looking for foodie places I could try nearby. I had a few options in mind and spent a good deal of time looking at websites, checking store hours, reading Yelp reviews, and looking at pictures. I decided to try Dandelion, which I had actually never heard of until that day. Ohhh my goodness. If you love chocolate, you will love this place. You can even go on a tour and take classes! This is a small batch chocolate chocolatier with chocolate bars, drinking chocolate, hot chocolate, pastries, and special treats like toffee. They also had free samples!!
   
   ** Foodie note: It happens to be a couple doors down from Craftsman & Wolves! You know...where you can find a whole egg baked into your savory muffin! My friend, Grace, had just told me about this place.

Anyway, I got a few items for my family (parents and in-laws), including this beautiful dulce de leche bar ("Almond and hazelnut sable crust, dulce de leche layer, and chocolate caramel ganache"):

Delicious flavors. My only small critique is that the bottom was slightly harder than I would like. It was slightly difficult to cut and bite, but it wasn't teeth-breaking or anything.

Another shot of that dulce de leche bar

Just look at those options. I don't even know how I chose what I chose without buying two of everything. Recently someone from my newest favorite food show, Unique Sweets, said that she has ordered one of everything from a dessert menu before. Total desire and feeling validation.

I love drinking chocolate but have only had it twice now (once in New York at Marie Belle and now once at Dandelion), and it is just heaven. This one below (Marocchino: "European drinking chocolate topped with espresso and cocoa nib infused whipped cream") was exactly what I was hoping it would be: deep flavors, only slightly sweet toward the end, and topped with whipped cream...and then they made it even better with a free delicious cookie! I just wish it would be maybe five times bigger? Is that bad? I wonder how much I would have had if I had made it myself.

 Here's the bottom of my drinking chocolate:

And here's their "nibbun" ("Our version of a morning bun with Camino Verde chocolate custard and nibs. Rolled in cinnamon and nib sugar") below. Sooo good in flavor, texture, and sweetness. It actually is not at sweet as it looks in my opinion. You also have to be a fan of nibs and be open to its slight bitterness. If you're expecting chocolate chips all over, that's not what this is. There's definitely chocolate flavor everywhere, but it's less sweet than, for example, a morning bun loaded with chocolate chips or a chocolate babka. So delicious.

 I HAD to take a picture of the inside!! How beautiful is that?!

Kuppa Joy - Fresno & Clovis, CA

Kuppa Joy (Website)

Original location in Clovis:

518 Clovis Avenue

Clovis, CA 93612

Newer location in Fresno:

1900 N Echo Avenue

Fresno, CA 93704

I highly recommend this place!

I've loved everything about this place: The atmosphere, the friendly employees, the interesting menu options, the homemade-looking pastries, the latte/coffee art, and the delicious coffee. Another awesome fact about this place is that its founder is a Clovis native named Zack Follett, who played pro football for the Detroit Lions. He decided to bring back the joy of a coffee shop he visited in London to the Clovis/Fresno area with the goal of connecting to his community. He has also spread the love and joy of God through this business, which I think is an amazing thing whether or not you are a Christian. 

This cinnamon roll was sooo good warmed up, and it was just perfect with my coffee, which I'll describe below.

Sometimes I like to buy myself a pastry and a coffee (black if with a pastry) or just a coffee and enjoy them alone. I think it's perfectly fine to go to restaurants and cafes by yourself. One time at the UC Berkeley Crossroads dining commons I got breakfast or lunch by myself, and a peer saw me and made fun of me for being there alone. I believe he expressed his shock and then said, "That's sad." I was already slightly self-conscious about not having my usual floormates and friends from Units 1 and 2, but I didn't see anything wrong with being independent. Ever since that meal I decided it's not cool to make fun of people for eating alone. People do it all the time. If anything, it shows that you don't NEED others to be happy.

How can you resist?

"The Fire" pour over: I believe this is actually my first pour over. The idea is that the coffee is made individually for someone to drink. How you pour the water over the beans affects how the drink turns out. I guess it's like the idea of "small batch" chocolate and other delicious things. It's more personal and isn't made exactly the same for each person. Anyway, "The Fire" is a new menu option that's a Nicaragua/Brazil blend with a medium/dark roast profile. Kuppa Joy states that it has notes of "Campfire Smore // Toffee // French Toast," but my cousin (Eric) and I are not really sure how people identify these notes. I guess I could taste these flavors if I thought about it, but I'm guessing they just need a way to describe the flavor to people who are considering their options. Anyway, the main point is that I enjoyed this coffee very much and would order it again. I love darker blends, and this didn't taste bitter or burnt at all to me. Speaking of Eric, he's pretty much my go-to person for local and Bay Area food and drink recommendations. He also lived in SoCal, so I could always ask him about that area too. He strongly recommends the almond croissant from Kuppa Joy, which I was going to try yesterday, but they were out! I'll try again.

The Fire up close

Below is a Kuppa Joy I ordered from the Clovis location on 12/30/15 when my dear friend and former classmate and roommate (I forgot we took MCB together!), Kurtis, was in town. We used to study at libraries and cafes like FSM (Free Speech Movement Cafe) together while at Cal, and I even remember us waiting outside of a library for it to open on a Sunday. Nerdy much? Lol Who cares? I actually started to enjoy studying probably because of the good company and coffee. I conditioned myself well. This time we studied together again but for grad school/work instead of undergrad classes. Good memories. The Kuppa Joy is espresso blended‏ with chocolate and creme brulee-infused milk. Love it! Not too sweet. I could have ordered another one easily.

Kuppa Joy at the Clovis location

Below is a regular cappuccino from the Fresno location on Echo. Also delicious and just beautiful! I think latte art makes everyone happy and excited, and it's perfect for Instagram. :)

The pour over bar at the Clovis location

Inside the Fresno location

It says "Kuppa Joy," but you can't see the "y."

Cookiebar - Alameda, CA

Cookiebar
1606 Webster Street
Alameda, CA 94501
Second location in Oakland)
Website

Grace took me to this awesome ice cream/cookie/ice cream sandwich place in Alameda the other day when I visited the Bay Area. Check out their Yelp ratings if you don't believe me! Yum! We both thought their peanut butter chocolate pretzel ice cream was really good. Everything was good, although we both agreed that the Cinnamon Toast Crunch ice cream needed some more cinnamon flavor. It tasted exactly like whole milk leftover from eating a bowl of Cinnamon Toast Crunch (except a little creamier than just milk), but it didn't have a strong cinnamon or Cinnamon Toast Crunch flavor. I'd definitely go back!

Peanut butter chocolate pretzel ice cream for me and Cinnamon Toast Crunch ice cream between a snickerdoodle cookie and an oatmeal cookie for Grace! Everything was delicious!

 

 

Oo..cookies 'n' cream cookies!

Even the font made me want to try their ice cream!

Brown Butter Vanilla Bean Frosting

OMG! I rarely post right after I make something, but I was SO excited about this recipe when I tried it yesterday that I had to post about this ASAP. I randomly stumbled on it while looking for a good vanilla cupcake recipe (I wasn't even looking for a frosting recipe!). If you like browned butter, YOU HAVE TO TRY THIS. It is so good and so easy to make.

Browning the butter

Note: You don't usually need to whisk anything while browning butter; just swirling it in the pan works, but I figured I should follow the recipe's instructions since this was my first time browning butter with vanilla bean specks in it!

My browned butter

 

You can see the browned butter bits AND vanilla bean specks!

Recipe here from Self Proclaimed Foodie (I made minor changes like using a hand mixer instead of a stand mixer)

* Note: Makes 2 cups or enough for 12 cupcakes (You can add more frosting on your cupcakes than I did; I was playing it safe and only adding the amount of frosting I usually prefer...although after finding this recipe I prefer more!!)

• 1/2 cup (one stick) unsalted butter
• 2 vanilla beans, split lengthwise (I used 1.5 beans because that was what I had)
• 3 cups confectioner's sugar
• 3 tablespoons milk or half and half

1. In a saucepan (medium heat), melt butter with vanilla beans (specks and throw in the leftover pods too). Whisk frequently. As the butter foams, continue whisking to release brown bits that may stick to the bottom. Once the butter has browned (once you start to see brown specks, the butter turns a brownish color, and it starts smelling more nutty), remove from heat. Remove vanilla bean pods from butter.
2. Using the whisk attachment on a stand mixer or your hand mixer, beat cooled browned vanilla bean butter with the confectioner's sugar on medium speed.
3. One tablespoon at a time, add milk (I used nonfat milk, but half and half or whole milk would work well, of course) & continue beating the frosting until you've reached the desired consistency.

In case you need a vanilla cupcake recipe too, I tried this recipe from Brown Eyed Baker and loved the flavor:

1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg, room temperature
2 large egg yolks, room temperature
1½ teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Line standard cupcake tin with paper or foil liners.
2. Beat together flour, sugar, baking powder, & salt w/ a mixer. Add butter, sour cream, egg and egg yolks, and vanilla; beat w/ a mixer at medium speed until smooth and satiny (about 30 seconds). Scrape down sides of bowl with rubber spatula and mix by hand until smooth.
3. Divide batter evenly among cups of prepared tin & bake until cupcake tops are pale gold and toothpick inserted into center comes out clean (20 to 24 minutes).
4. Remove cupcakes from tin & transfer to wire rack. Cool cupcakes to room temperature before frosting.

Recipe from Sprinkles: Strawberry Cupcakes!

If you haven't tried cupcakes from Sprinkles, you have to add that to your foodie bucket list. I've had a few now, and all of them have been perfectly flavorful and moist. The only thing I don't like is their signature nipple topper. You'll know what I mean when you see it. I've posted about Sprinkles here and about their Cuban Coffee cupcake here.

Anyway, I absolutely love this strawberry cupcake recipe. I've made them a few times now. The only change I made from Candace Nelson's original recipe was that I kept in some strawberry pieces instead of straining them out because they seem more fresh and less fake when you can see pieces or bits of fruit, nuts, etc. in my opinion. I wanted to make the frosting with my new decorating tips, but I was in a rush and just ended up using a butter knife.

Strawberry Cupcakes Recipe (adapted from Martha Stuart's website)

• 2/3 cup whole fresh or frozen strawberries, thawed - Ends up being 1/3 cup strawberry puree
• 1 1/2 cup all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners & set aside.
2. Put strawberries in a small food processor & process until pureed. You should have about 1/3 cup of puree (Save any extra puree for frosting)
   - I just diced strawberries and smashed them with a fork
3. In a medium bowl whisk together flour, baking powder, & salt; set aside.
   In a small bowl, mix together milk, vanilla, & strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), cream butter on medium-high speed until light & fluffy. Gradually add sugar & beat until well combined & fluffy. Reduce the mixer speed to medium & slowly add egg & egg whites until just blended.
5. With mixer on low, slowly add half the flour mixture; mix until just blended. Add milk mixture; mix until just blended. Slowly add remaining flour mixture until just blended.
6. Divide batter evenly among muffin cups. Put muffin tin in oven & bake until tops are just dry to the touch (~22-25 minutes). Transfer muffin tin to a wire rack & let cupcakes cool completely in tin before icing.

Sprinkles's Strawberry Frosting Recipe (from Martha Stuart's website)

• 1/2 cup whole frozen strawberries, thawed (I just use fresh strawberries) - You end up only needing 3 tablespoons of strawberry puree
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

1) Place strawberries in the bowl of a small food processor & process until pureed.
     - I just diced fresh strawberries and smashed them with a fork
2) In the bowl of an electric mixer fitted with the paddle attachment, beat together butter & salt on medium speed until light & fluffy.
3) Reduce mixer speed & slowly add confectioners' sugar; beat until well combined.
4) Add vanilla & 3 tablespoons strawberry puree; mix until just blended. Do not overmix! Frosting should be dense and creamy. 

The inside. I kept the strawberry pieces in there too.

Browned Butter Peanut Butter Crispy Rice Treats

I love browned butter. It makes things taste extra rich and dark. I highly recommend this recipe. I've tried it twice now, and it's pretty easy. Thanks, Joy the Baker!

I made some traditional treats too

Paletas @ Paleteria y Neveria la Mixteca - Madera, CA

Paleteria y Neveria la Mixteca

1100 N. D Street

Madera, CA 93638 

Facebook page

I had my first paleta (Mexican popsicle) years ago, but I just never found a conveniently located paleta place since I tried La Reina de Michoacán in Fresno. I found a delicious Mexican paleta and ice cream place in Madera and am tempted to go there all the time. I've been there twice now and wanted to share the information so you can try it too! I want to try other things like ice cream and snow cones. Yum! I highly recommend this place, especially since they make their own ice cream!

Here's their vainilla con fresa (vanilla with strawberry), which is sooo good. The white part tastes like a sweet rich cream or milk (some recipes call for coconut milk), and obviously those are sliced strawberries! This makes me want to try making these with pieces of different things in it like fresh fruit and Oreos.

Here is their leche quemada (burned milk... AKA caramelized milk...just like those cajeta candies and those obleas con cajeta de leche I posted about before). SO GOOD!!!

Below is their arroz (rice) flavor. Yet another delicious flavor. I love how it tastes like horchata and that it contains grains of rice.

Other flavors to try... One of their friendly employees said their most popular flavors are lemon, walnut, and something I don't remember at the moment.

 

Apple Pancake from Richard Walker's Pancake House - San Diego, CA

Richard Walker's Pancake House
Website here (Several locations)

I was in San Diego in January with my now in-laws :) and happened to eat at this pancake place. I'd never heard about it before, but apparently they're known for their made-to-order baked pancakes. My bro-in-law mentioned that their apple pancake looked good and suggested that I try it. Of course I ordered it. Their website describes the pancake with this description: "Fresh Granny Smith apples and pure imported cinnamon glaze." I was worried it might be too sweet, but I imagined a delicious Dutch baby smothered in apples and cinnamon and just had to try it. I'm so glad I did because it was SO delicious. I'd love to try their other baked pancakes. I want to try making this too. Dutch babies aren't too difficult...so hopefully adding some cinnamon and apples wouldn't be too challenging. Now my mouth is watering!
 

I promise it only looks like a baked chicken. lol It tastes like APPLE PANCAKE HEAVEN!

Copycat Starbucks Petite Vanilla Bean Scones

Starbucks has some delicious vanilla bean scones, but they're pretty expensive. Now that I've found this copycat recipe, I can just make them from home, and they're not too difficult. 

Copycat Starbucks Petite Vanilla Bean Scone

Author: Stefanie Fauquet (from HERE)

SCONES

• 2½ cup flour
• ½ cup sugar
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup cold butter, cubed
• ½ cup heavy cream
• 1 egg
• ½ vanilla bean, scraped
• 2 tsp vanilla extract

GLAZE

• 3 cups powdered sugar
• 6-7 tbsp Heavy Cream
• ½ Vanilla Bean, scraped
• 1 tsp Vanilla Extract

1. Preheat oven to 400 degrees.
2. Line baking sheet with parchment paper or silicone mat.
3. Combine flour, sugar, baking powder & salt. Whisk or pulse in a food processor to mix.
4. Add butter and cut in with a pastry cutter or pulse in food processor until it looks like cornmeal texture.
5. In another bowl, whisk together cream, egg, vanilla scraping & extract.
6. Add liquid to flour mixture & pulse until just combined or stir by hand until dough forms a ball.
7. Put the dough onto a floured surface & knead briefly until dough comes together.
8. Roll out dough to about ½" thickness.
9. Cut dough into 8 rectangles or squares. Then cut each or this on one diagonal and then on the other, creating 32 petite scones.
10. Place on baking sheet and bake 10-12 minutes (or until edges begin to look golden brown).
11. Transfer scones to a cooling rack to cool completely.
12. Whisk together glaze ingredients, adding cream one tablespoon at a time to achieve desired thickness. Dip cooled scones in glaze & place back onto cooling rack to harden.

Lavender Fest 2015 - Cherry Valley, CA

I'm not a huge fan of the taste or smell of lavender, but it looks beautiful, and this festival had delicious food with and without lavender. I love festivals like this, and I was about to leave Southern California so really wanted to go to this with Catherine and Josh!

Check out the official Lavender Fest website

Bought this for a friend. She enjoyed it!

Cute little things to buy, including lots of lavender products.

Vanilla bean lemonade

Vanilla bean specks at the bottom of my lemonade

Not bad...but I think the cheese was a little weird if I remember correctly.

 

I don't know this couple; I just happened to take this while they were taking a picture. lol

Local peach crisp - DELICIOUS!