The bakers at the sister-owned cheesecakery use fresh ingredients to create creamy, handmade confections. This Groupon is good for 12 two-inch microcakes, and you can mix and match among the original flavor, chocolate, strawberry, and cookies 'n' cream to assemble a delicious dozen. The bite-sized baked goods are perfectly portioned to prevent guilt-induced post-cheesecake regret, and as such make a fitting gift for calorie-counting suckers for sweet or someone who underwent a surgical procedure that replaced his or her human mouth with the mouth of a striped bass.
Food scientists agree that a diet devoid of frozen treats increases your chances of being struck by lightning. Crown your dietary pyramid with today's Groupon to Moorenko's Ice Cream Cafe in Silver Spring. For $5, you'll get two hand-packed pints of homemade ice cream, a $10 value.
CakeLove's baking staff, led by owner and Food Network's Sugar Rush host Warren Brown, specializes in cupcakes and cakes, baking batches from scratch daily with fresh, natural butter, sugar, eggs, and more. Each location's rotating selection of vanilla, chocolate, red-velvet, banana, carrot, and pumpkin cake bases is smothered with a variety of flavored buttercreams. Chocoholics can silence grumbling sweet tooths with creative concoctions like Cynthia's sin (chocolate cake dipped in chocolate ganache, topped with peanut butter buttercream, drizzled with chocolate and caramel, and sprinkled with candied peanuts), while those longing for a tropical getaway can abduct their tongue to a farflung locale with the lime on the coconut (shredded coconut and lime zest on a vanilla cupcake with lime buttercream). Cupcakes are $3.25 each, $19.50 for a half dozen, and $39 for a baker's dozen. Other sweet forms of gourmet baked goods ($2–$5), as well as the bakery's six-inch to 12-inch layer cakes ($25–$130), can sugary-up birthdays or candy-coat a van full of Shriner cars.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Real-estate agent LaKisa Taylor may have been a longtime whiz in the business of brokering homes, but brokering cupcakes began as a hobby. As a thank-you to clients and potential buyers, LaKisa would bake and decorate batches of the confectionary delights. Her sweet tooth and background in event planning eventually propelled the pastime into a full-fledged career when she dreamed up Pretty Girl Cupcakery, named for her still-flourishing real-estate campaign, Pretty Girl County. Inside the shop's recently opened doors, LaKisa and her staff bake treats fresh each morning in an atmosphere more welcoming than a doormat carved from peanut brittle. Their classic menu keeps it simple with chocolate and vanilla, double chocolate and vanilla, half and half, and red-velvet cakes topped with rich buttercream frosting.
LaKisa and her team spread their passion for edible artistry at classes that broach subjects such as basic frosting techniques and crafting fondant that deliciously embellishes cakes. They also host themed bashes at the bakery, enveloping birthday kids and their guests in a world of pretty princesses or doll and tea parties.