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Written by Detroit food writers and photographers Henry Balanon, Joe Hakim, Dave Benjamin, Dave Murray, Angela Watts .

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Posts tagged dessert


Ain’t nuthin’ to f*ck wit!

Ain’t nuthin’ to f*ck wit!


Ice cream sundae replacement for me.
Coated banana slices in melted almond butter (it took two packets), and froze. Then drizzled half of a Dove dark chocolate bar on top, an topped with a cherry.

Ice cream sundae replacement for me.

Coated banana slices in melted almond butter (it took two packets), and froze. Then drizzled half of a Dove dark chocolate bar on top, an topped with a cherry.


Cake & Ice Cream to go.

This is a quick post I just thought to post about 10 minutes ago. Sorry the pics aren’t up to par, again…just thought about posting it.

Want cake & ice cream to go for yourself or maybe a young child’s birthday party?  I’ve got a quick three step process for you. Ready? Set. Go.

What you will need: Ice cream. Cake. Ice Cream cones. (Yes I made this up. C’mon! I told you the easier it is, the more likely I’d do it! LOL)

Step one.

Cut about 1” strips of cake. Any cake. Good cake. Don’t do this with sucky cake. Seriously. Don’t.

step one.

See that cone down there? Yep, it’s blue. Get whatever colors you like. I made tye dye cake, I got pink, purple, and blue cake cones.

Step two: shove cake into the cone.

Step two

Pack as little or as much as you want in here. Whatever your cake to ice cream ratio, have at it. I personally can’t have more than a couple bites of ice cream, so this is perfect for me.

Step three: Top with ice cream.

Step three.

Again, as much as you want.

Then eat.

You can go crazy with this if you want, put some frosting at the bottom of the cone, or between the cake and ice cream. I like the thought of the ice cream melting into the cake. This is also great for kids because not only can they run around with it, the ice cream isn’t dripping through the bottom of the cone. You could also keep them plain before parties and top with whatever ice cream guests or friends want on top. :)

one one one.

Perfect for the summer!

I made my daughter a cake yesterday for her birthday; leaving a couple cupcake sized portions of batter for later to make cupcake cones. The dog one of the 9” cakes when I went to get the cones, so I had leftover cake. After seeing her cones, I wanted one of my own, so tried it out. Loved the results, so figured I’d pass this along.

Oh, you want simple instructions for the cupcake cones? Easy!

Make your favorite batter, and fill the cupcake pans with said batter, and top with upside down ice cream cone. Bake about 20 minutes. Take out, and decorate when cool.

one one oh.

Have a great week!


This is how you eat a Just Baked cupcake.

This is how you eat a Just Baked cupcake.


Perfect for brunch or dessert. Mimosa cupcakes are refreshing and full of orange flavor.

Perfect for brunch or dessert. Mimosa cupcakes are refreshing and full of orange flavor.


Banana cupcakes with Nutella Cream Frosting (recipe).
What’s not to love? Nutella + Bananas = delicious.

Banana cupcakes with Nutella Cream Frosting (recipe).

What’s not to love? Nutella + Bananas = delicious.


Nutella Banana Bread

I had a few bananas that were going bad, so I jumped onto pinterest to find something low fat to that looked interesting. After I saw this recipe for Nutella banana bread, I knew I had to make it.

Nutella Banana Bread

This is changed a bit to my liking, but by all means, do it however you like.

Nutella Banana Bread

2 cups all-purpose flour

3/4 tsp. baking soda
1/2 tsp. salt
1/4 cup unsalted butter, at room temperature
1 cup granulated sugar (I used 3/4c splenda)
2 large eggs
1 1/4 cups mashed ripe banana (I used 3 medium bananas)
1/3 cup skim milk
1 tsp. vanilla extract
3/4 heaping cup Nutella 

1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray. (I always use foil…it never sticks, and my pans aren’t soaking for days.)

2. In a medium bowl, whisk together flour, baking soda & salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended.

4. Add flour mixture, beat at low speed just until flour is incorporated (do not over mix).

5. Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

6. Bake 50 to 60 minutes. (I baked it for 55

Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.


What’s for Dinner Wednesday?

Super quick post here now, followed by a possible longer one later.

HI! Have you ever gotten to a point where you take on a project and you’re like “Sure, I can do it!” Then about a month in you’re wondering “What the heck was I thinking??” I’m there!

What’s for dinner?

I’m literally flying through this. I went to class earlier, got home, made dinner, took pics of it and a few other goodies I baked today, took my son to his band concert, and took my daughter with me to a Homeowners Association meeting.

all within an hour.

 I was writing this earlier at the HOA meeting, but my battery died…and it killed my post. Grrr

Anyway, dinner was quick and simple for me. I made leftover homemade chicken and dumplings with a salad for dinner. Of course modified a bit differently than the link above, but it’s a good quick fix for those moods for quick, simple and comforting.


Cameron (husband) made this amazing vinaigrette that even my daughter loves, and she’s been a little under the weather, so I made her her favorite ‘chicken and ducklings’. It’s easy and to the point…plus if it has her put something in her tummy while she doesn’t feel good, it works for me.

February 22

For dessert, I made pumpkin butterscotch blondies for the HOA. Cameron kinda forgot to take them, so I have both the blondies as well as pumpkin zucchini bread here waiting to be eaten (That’s another post though, coming soon…)

Pumpkin butterscotch blondies.

So…what’s on your plate tonight?


Pumpkin Whoopie Pies

from @MaesDetroit in Pleasant Ridge, Michigan 

Pumpkin Whoopie Pies.


Pumpkin Whoopie pies.

Yes…I play with my food. :) 


What’s for Dinner Wednesday?

Evening everyone. It’s coming. Can you smell it? Can you FEEL it? It’s in the air. Fall. My favorite time of year!

What’s for dinner?

Trying to enjoy the last few weeks of warmer weather, Cam fired up the grill and we made chicken salads for dinner. I know. Boring. Eh…I’m a simple girl, what can i say?

Jan 3 

Grilled chicken cut up, tossed with salad greens, red onion, carrots, dried cranberries, mandarin orange slices, (or we use fresh pear sometimes too) and balsamic vinaigrette dressing.

A few days ago, I had commented that I was wanting a banana bomb pop from the ice cream man, but I never see them around here. I decided to make my own, in the form of banana bomb pudding pops.

Yes, I’m a child from when there were pudding pops out….Bill Cosby commercials and everything. Yes, I’m old, shut it. ;)

Banana bomb pudding pop

I used sugar free chocolate and banana pudding mix…and this is a giant one. I used a regular glass for it too. I found the easiest way to fill these is to make the mix, and pour them in bags before they start firming up. Then squeeze into pop molds, glasses, whatever you want to use. (that’s also a craft stick….it’s about 1” wide . I had extra from the regular popsicle molds that I had. :)

So, what’s on your plate, bowl, or stick tonight?

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