Archive for September, 2010

Molly Moon’s Ice Cream

September 20, 2010

As the curtains of summer begin to close, I’m racing to get my last few scoops of ice cream in. I’ve been to most of the major ice cream parlors in Seattle, and here’s where it stands: Best quality ice cream: Old School Frozen Custard. Best place to get a warm waffle cone: Full Tilt. Best variety of flavors: Molly Moon’s Homemade Ice Cream.  With parlors in Wallingford and Capitol Hill, plus a mobile truck you can follow on Twitter, Mollly Moon’s is accessible and delicious.

The shops tend to get crowded on hot summer days, but stop by for a scoop of maple-bacon ice cream this winter and you’ll probably be able to grab a table.  Molly Moon’s specializes in local, seasonal ingredients, leading to some fairly adventurous creations: honey lavender, balsamic strawberry, or sweet corn. If that sounds a little too exotic, you can stick to the basics, like I did:

Strawberry ice cream in a homemade waffle cone. I wished there were more strawberry pieces in the ice cream (I like my strawberry ice cream “chunky”) but other than that, success.  An additional bonus: the Capitol Hill location is right across the street from Cal Anderson Park – a lovely place to enjoy an ice cream cone and a stroll.


Mon Hei Bakery

September 6, 2010

I got a taste of a different kind of dessert last month when we took our college students on a field trip to Chinatown. We went on a walking tour that included a stop at the venerable Mon Hie Chinese Bakery.  Our guide had intended to talk about the history of the many local Asian bakeries, but he lost the students (and me) as the delightful smells of freshly-baked dough wafted outside.

Now, normally I’m not big on Asian desserts (when I lived in Thailand, they usually served me sweet rice after a meal, which just doesn’t cut it in my book).  But when my students, thrilled at the low prices, started ordering rolls and pastries, I had to join in the fun. The lady at the counter insisted I try their signature pastry: the Cocktail Bun.

Fresh out of the oven, it had a texture similar to that of a hot-cross bun, but with a coconut paste filling. And it was waaaay better than a hot-cross bun.  My students were similarly impressed with their choices, and our poor guide was all but abandoned as we devoured our snacks (and ordered more).  Next stop: the nearby fortune cookie factory…