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Restaurants What's New

‘STICKY BUN WAFFLES’ Are A Part Of IHOP’s Sweet New Breakfast Trio

IHOP-Sticky-Bun-Waffles

Sticky buns and waffles are two of our favorite breakfast sweets. Choosing between the two mouthwatering items can be difficult enough, so it’s about damn time someone decided to combine them. Thanks, IHOP.

The International House of Pancakes has just announced their new ‘Sugar, Spice & Everything Nice‘ breakfast trio that will surely become a bacon beacon to breakfast lovers from all over.

The trio includes a Sticky Bun Waffle that features two Belgian waffle triangles drizzled with sweet maple glaze and topped with honey-glazed pecans, Red Velvet French Toast with cream cheese icing, and a Cinnamon Roll French Toast with cream cheese icing.

Each trio item will be offered as part of a breakfast combo featuring a choice of eggs, bacon, sausage, or ham.

IHOP’s sweet new breakfast items will be available beginning Feb. 13 through April 10 at participating restaurant locations.

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Video

How To Turn Your Cake Into Cones In 3 Different Ways

Our buddy Josh Elkin recently dropped by the Foodbeast Kitchen with an idea for a sweet cake recipe. He wanted to turn our three favorite kinds of cakes into hand-held cones.

The three flavors he used were Funfetti, Red Velvet and Brownie. All you need are a box of each respective mix (which you’ll be able to find at any grocery store), eggs, oil, milk, frosting, some ice cream and a few snow cone cups.

Whisk together your cake mix, eggs, oil and water until it’s smooth. Then pour them into the snow cone cups and bake in the oven for 20 minutes at 350 degrees.

Once the cones are done baking, throw the frosting into a plastic bag for piping. Carefully cut a small hole in the center of your cake cones and start piping the frosting inside until it reaches out the top. For the brownie, you’ll want to use ice cream.

You bet we came out of this shoot with sticky fingers.

Check out our video with Josh for the play by play.

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Fast Food

Einstein Bros. Adds Red Velvet And Nutcracker Bagels For The Holiday

Einstein-Gingerbread-Red-Bagels

Einstein Bros. Bagels is already in the holiday spirit. Sure, Thanksgiving isn’t even here yet, but the bagel chain has already launched two new Christmas-themed bagels.

The new Nutcracker Bagel Topper features a French Toast bagel topped with a maple schmear, bacon and walnuts. Einstein Bros. has also added a new Red Velvet Bagel for those looking for a sweeter option to pair with icing schmear.

Customers can also order that they’re calling a Box of Jolly. This features a baker’s dozen of holiday themed bagels which includes: three Red Velvet Bagels, three Gingerbread Bagels, three French Toast Bagels, two Cinnamon Raisin bagels and two plain.

Wonder how these sweet bagels would taste with some smoked salmon on top?

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Hit-Or-Miss

Starbucks Ran Out Of Ideas And Let Fans Create 6 Crazy New Frappuccinos

Starbucks-Fan-Flavors

A while back, Starbucks asked its fans to create a bunch of wacky flavors for the coffee chain’s beverage menu. The company announced today the six winners of Starbucks’ Frappuccino Fan Flavors.

Taking existing combination ideas from regular patrons, Starbucks officially made these popular off-menu frappe hacks an official option for fans to enjoy.

Sure, our entry of Chorizo Maple Sundae was met with laughter. However, we can definitely live with these winners.

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Red Velvet

The Red Velvet frappuccinos are blended with chocolate chips, mocha sauce, vanilla and raspberry syrup and topped with whipped cream.

Cotton Candy

Made with Starbucks’ standard Vanilla Bean Creme Frappuccino and blended with raspberry syrup, the Cotten Candy frappe is topped with whipped cream.

Cinnamon Roll

Taking regular coffee and blending it with cinnamon dolce syrup, white chocolate mocha sauce and vanilla bean; the Cinnamon Roll frappuccino is topped with whipped cream and a special cinnamon dolce sprinkle.

Lemon Bar

The Lemon Bar frappuccino is combines both the citrus flavor of lemonade with the rich flavor of vanilla in a blender. It’s topped with the staple whipped cream and a caramel sugar sprinkle.

Cupcake

Who doesn’t love a good cupcake? The Cupcake frappe is made with Starbucks’ classic Vanilla Bean Creme Frappuccino and blended together with hazelnut syrup. Wish there was actual cupcakes inside, though.

Caramel Cluster

Coffee is blended with toffee nut syrup and a dark caramel sauce. Once the whipped cream is added, the Caramel Cluster is topped with a mocha drizzle.

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Each frappuccino runs averages about 350-510 calories for a grande cup and will cost you about $4.75. The drinks will be available at participating Starbucks menus for a limited time.

Categories
Fast Food

Burger King Now Has A RED VELVET OREO Shake

BK-RedVelvet-Oreo

Burger King is adding a new milkshake to its line of beverages and we definitely give them props for the creativity. The burger chain has introduced a new Red Velvet Oreo Shake on its menu.

A chocolate shake mixed with red cream cheese, the new drink is mixed together with Oreo cookie crumbles. The idea sounds delicious, but we wonder how it’s gonna taste.

The Red Velvet Oreo Shake will be available at all participating Burger King locations for a limited time only. Expect to pay a price similar to Burger King’s original Vanilla Oreo Shake.

 

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Sweets

Red Velvet Corn Dogs Sound Both Grotesque and Awesome

red-velvet-corndog

A corn dog is a corn dog, except when it’s made with bright red food coloring and chocolate, right? Summer fair season may be over, but that doesn’t mean the obnoxious eats have to be. I mean come on, who wouldn’t want to eat red velvet corn dogs all year long?

Supposedly the process involves dipping a hot dog into a red velvet pancake-type batter and deep-frying that sonumbitch, but we can only guess. The Vulgar Chef, the genius behind the thing, makes no disclosures, simply stating he got drunk and decided to make some corn dogs. There was also blueberry pancake version, but that wasn’t nearly as headline worthy.

Touché good sir, but is it funnel cake corn dog? Didn’t think so.

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#foodbeast

Red Velvet Fried Chicken and Cream Cheese Mashed Potatoes

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Recipe: scoochmaroo

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Hit-Or-Miss

FIRST LOOK: New Toffee Nut Latte and Toffee Nut Ice Blended from Coffee Bean (and a $1 Open House)

CB&TL Toffee Nut

Few coffee shops capture the utter bipolarness of a Southern California winter better than The Coffee Bean & Tea Leaf. Their newest seasonal offerings, a Toffee Nut Latte and Toffee Nut Ice Blended, are perfect examples of the 50-year- old chain’s SoCal roots. Available hot or cold, you can enjoy yours either bundled up in a peacoat and infinity scarf, or out on a sunny patio waiting for your yoga class.

Starting this week, CB&TL released its winter line of beverages, bringing back its popular Red Velvet Hot Cocoa, Peppermint Mocha, and Winter Dream Tea Lattes, and introducing the faintly butterscotch-flavored Toffees. We were invited to a Coffee Bean location in Los Angeles yesterday to preview the spread before the chain’s Holiday Open House this Thursday, November 7 from 2 to 6 pm at all participating locations. Each 12-ounce holiday drink will be available for only $1, with proceeds going to The Help Group, a charity for children with learning disabilities.

CB&TL - Holiday 2013 - Promo Horizontal

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Check out a few of our photos from the tasting below:

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Neither too bitter nor too sweet, CB&TL’s Red Velvet Hot Cocoa is perfect for kids or adults looking to get their Rudolph on.

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Very chocolate-forward, the Peppermint Mocha was my least favorite of the bunch, but would probably be greatly improved by a sriracha candy cane stirrer.

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The Winter Dream Tea Latte is your basic chai, remixed with extra oomph. Cinnamon comes off a bit strong though.

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Pro-tip: get the Toffee Nut Latte for a subtley-sweet hit of butterscotch, and the Ice Blended version for something a bit more vibrant. Both were perfectly nutty and caramelly, though, and excellent alternatives to all the pumpkin-this, peppermint-that, and salted caramel-everything else.

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Gratuitous topographical shot.

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We also tried a few of their pastries: a maple scone, lemon-coconut cake, and the “World’s Best Coffee Cake.” Nothing too noteworthy there, except that they were all surprisingly moist, and are made locally every morning and shipped to each CB&TL location.

Onward, for bonus bakery-porn:

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