Cater to your sweet side with help from ice cream shop Korner Kone, a lovely addition to the Dallas Center neighborhood of Dallas Center.
Have a large group? No problem. Head to Korner Kone for easy seating.
Keep it casual at Korner Kone — the ice cream shop is laid-back and patrons dress accordingly.
The ice cream shop has catering services as well.
Convenient street parking is easy to find outside Korner Kone.
Cyclists will love the spacious bike racks outside of Korner Kone.
Going out for dinner doesn't mean overspending. Enjoy a delicious meal at Korner Kone for a fair price.
Short on cash? No problem. Korner Kone happily accepts all major credit cards.
Stop by for breakfast, lunch, or dinner — Korner Kone serves up all three meals.
In 1988, My Favorite Muffin started with a secret muffin recipe?one that remains a secret to this day. Ask even one of the loyal regulars, and you'll find that they know little about the process behind the bakery's cake-like muffins, beyond the fact that it involves soybean oil instead of butter.?
With results this delicious, the bakery can't be blamed for keeping its secrets closely guarded. Baked fresh daily, the muffins come in flavors ranging from cinnamon swirl to chocolate cheesecake. Guests can also opt for a warm, extra-large bagel, though nothing is stopping anybody from dunking their muffin in the caramel-apple cream cheese.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Tracie Gregson loves the inherent nostalgia of cupcakes. Each bite reminds her of home. But she?s also aware of the deceptively simple dessert?s endless flavor possibilities. When a friend needed a treat to complement his gourmet barbecue, Tracie took up the challenge and grabbed some slabs of smoked bacon. After some experimentation, she emerged from her kitchen with a maple-bacon cupcake, with a vanilla-spice base crowned with brown-sugar-maple frosting, coarse sugar, and crags of smoked pork.
That cupcake memoir typifies the ongoing flavor development at Tracie Cakes. Eschewing mixes, Tracie prefers scouring online purveyors for the finest ingredients she can find. Shipments regularly arrive with gourmet dutch cocoas, velvety sour creams, and finely sifted powdered sugars that Tracie uses because they balance the sweetness?not too sweet?of her buttercream frostings without sacrificing texture. Such fine ingredients go into her more than 20 flavors of cupcakes, from her personal favorite white wedding cake to the coconut cloud, made with organic cloud flour.
When most people go to Hawaii, they bring home a lei or a souvenir magnet. But when Troy and Julie returned to Iowa after their Waikiki Beach vacation, they brought back a winning business idea. The island's cerulean water and picturesque beaches must have stoked the couple's imaginations, because they dreamt up a beautiful culinary vision: donuts.
And so Mahalo's Mini Donuts was born. Currently a single-location bakery with a catering service in the works, Mahalo's specializes in deep-fried, sugar-spangled, 2" diameter treats. The classic flavors are cinnamon sugar and powdered sugar, but the menu also includes the more decadent maple-glazed Bacon Sunrise, the cinnamon-dusted Apple Tiki, and the hot-pink Strawberry Surf. You might find sea salt, graham crackers, or coconut flakes on a Mahalo's donut, but you won't find any preservatives, cholesterol, or trans fat. Available in packs of 6, 12, 24, or 50, the donuts can please a crowd or be strung into a formal statement necklace appropriate for any black-tie occasion.