Categories
Packaged Food Sweets

Hostess’ New Limited Edition S’MORES Cupcakes Arriving At Walmart

Unfortunately with the state of the world right now, we won’t be sitting around a campfire with our closest friends sharing some freshly made s’mores any time soon this summer, but that doesn’t mean you still can’t enjoy the flavors of the popular outdoor snack.

Hostess just released a limited edition line of S’mores Cupcakes that folks can enjoy from home.

The new snack aisle sweets are made with a graham cracker-flavored yellow cake, toasted marshmallow-flavored creamy filling, and is topped with a chocolate icing.

You can find these new S’mores Cupcakes exclusively at Walmart locations nationwide beginning July 9. While it may not recapture the magic of a campfire hang, it might tide you over until it’s safe to gather again.

Categories
Cravings Recipes Video

13 Lockdown Recipes You Can Make And Stun Your Social Feed

Sure, we’re all stuck at home but think of it as us doing our part to make sure the coronavirus doesn’t spread to our local community. Yes, it’s making us a bit stir-crazy, but it’s what the world needs right now. Staying at home, however, doesn’t mean that you can’t live the life of a Foodbeast.

For those itching to create something unconventional and out-of-the-box in the kitchen while they’re self-quarantined, we put together a lockdown playlist of chefs, influencers, and home cooks who have been making some amazing things from the confines of their own home kitchens.

Top talent includes the personalities such as @TheVulgarChef, @NishCooks, @TheJoshElkin, @FitWaffle, and @TheNaughtyFork.

Some mouthwatering recipes you can expect to see are: a Bloomin’ Onion, banana bread, Hot Cheetos deviled eggs, cereal marshmallow bars, a 1o-minute baked potato, homemade McChicken, pasty pie in a mug, cheesy taco fries, mashed potato grilled cheese, pancakes from scratch, a Boiling Crab feast, and peanut butter Nutella s’mores.

Check out the video above and see what dishes you’d like to recreate in your kitchen. If this video inspires a Foodbeast-worthy recipe in your soul, DM us a photo!

Categories
Packaged Food

Beloved S’mores OREOs Are Back For First Time Since 2015

 

Oreo’s at it again, dropping a line of flavors hotter than the Game of Thrones finale.

You’d think Oreo would eventually run out of flavors, but they keep cranking them out in bulk, this time releasing four new flavors, along with an old favorite.

The new lineup consists of Marshmallow Moon, Maple Creme, Latte Creme Thins, and Baskin-Robbins Mint Chocolate Chip. Coming along for the ride will be the return of the beloved S’mores flavor.

As far of the S’mores Oreo, arguably one of its top 5 all-time flavors, it is already in stores for the first time since 2015. Unfortunately, it will not be around for too long, is it will continue to be a limited edition flavor, so get your hands on it while you can.

The purple marshmallow creme-filled Marshmallow Moon cookies will be in celebration of the Apollo moon landing’s 50th anniversary. The surface of the cookies will have spacey designs, along with a glow in the dark package, for those who like eating their Oreos with the lights off. The mid-June release will roll out around the same time as the Latte Thins, as those cookies look to tap in to everyone’s coffee obsession, and will actually be a permanent flavor.

In July, the Baskin-Robbins Mint Chocolate Chip will channel a classic ice cream favorite, while in late August, Oreo’s Maple Creme flavor will close out the summer, Canadian style.

Categories
#foodbeast Animals Cravings FOODBEAST Restaurants SPONSORED

What To Eat With Man’s Best Friend While Dining At This Dog-Loving Restaurant Chain


A lot of restaurants and chains have incorporated dog and pet-friendly policies over the years, but not everyone has had one from the start. If you go to the Lazy Dog, a dog-themed and dog-friendly restaurant chain, though, you’ll find two entire menus: one dedicated to dogs, and another expansive one for their owners.

Foodbeast’s own Marc Kharrat and Elie Ayrouth teamed up with Josh Elkin, the Undisputed Champion of Breakfast and host of the Cooking Channel’s Sugar Showdown, to try out both menus from cover to cover. On the latest episode of Foodbeast’s show Going In, they went to the Lazy Dog location at the Del Amo Fashion Center to sample the chain’s entire offering.

Based on what they tried and reviewed, here are some recommendations on what to order for both you and man’s best friend on the Lazy Dog menu.

Food Bowls for Dogs 

The Lazy Dog’s dedicated dog menu is simple, but gets your pet all of the nutrients they need. It consists of plain grilled chicken or burger meat, white or brown rice, and veggies. It’s completely okay for humans to eat, too, should you want to eat dinner alongside your dog.

Three Cheese Pizza

In terms of human food, Ayrouth and Elkin were both big fans of the Three Cheese Pizza. The Lazy Dog’s take on the classic flavor combines mozzarella, Romano, and Parmesan cheese onto one pie.

Ayrouth recommends getting it with chili oil on the side. You can ask for it, drizzle it over the pizza, and get a tasty combo of spicy and cheesy that’ll leave your taste buds tingling.

Mac + Cheese

One of Elkin’s go-to favorites was the Mac + Cheese, a small plate with smoked bacon, hatch chiles, five cheese, and a green onion crumble. There’s plenty of flavor to go around on this one.

Chili Peanut Wings

The Chili Peanut Wings were also a tasty favorite for Elkin. They’re coated in a marinade featuring pineapple juice and fish sauce alongside a variety of chilies and other aromatics for a balanced, flavorsome wing.

Simms Family S’more 

Kharrat especially loved this treat because of the campfire nostalgia that it evoked. He said that it “speaks to that campfire culture that the founders seem to be pulling inspiration from and that made it stand out for me.”

Bison Burger

Ayrouth was a particularly huge fan of the bison burger because he felt that it was THE menu item that best achieved the “zen the founders of the restaurant set out to display,” as he put it. “It took me to the wilderness with every bite,” he said, “all the while remembering I was just in a shopping mall.”

As for Marc…

He was just really excited about the massive slab of watermelon served on the side.  


Created in partnership with Del Amo Fashion Center. 

Categories
Drinks Fast Food Hit-Or-Miss

How Frappuccinos Cause Long Wait Times At Starbucks

*UPDATE: A Starbucks representative reached out and said the company will be reducing its limited time offer Frappuccinos by 30 percent this year. They’ve also changed “Frappy Hours” to a more inclusive Happy Hour, with more drinks, aside from Frappuccinos. While other issues addressed in this article still remain, it looks like they’re decreasing the emphasis on Frappuccinos, making both barista, and customer lives easier. 

If you’re a regular at Starbucks, you’ve probably seen a rush hour or two where there’s 10 customers waiting on their drinks, as another 11 wait in line to place their order.

It’s just a madhouse.

Partial perpetrators are Frappuccino drinkers, who slow things down and get baristas out of their groove.

It’s compounded even more when a seasonal trendy Frappuccino, such as the Unicorn Frap or Crystal Ball Frap hits stores.

You might remember this dramatic kid, crying his eyes out after the Unicorn Frap craze:

A quick look at the Starbucks subreddit, and you’ll regularly see the Frappuccino frustration, regardless of the topic.

These Frappuccinos actually slow things down for a company that prides itself on getting you coffee, fast.

You know damn well you get pissed if you wait more than a couple minutes to get your drink. Well, you might want to thank Frappuccino drinkers for that.

Baristas on Reddit have weighed in, explaining that while Frappuccinos are not hard to make, they still cause quite a few problems in the heat of constant rush hours. In case you’ve ever wondered what it’s like on the other side of that store, here are the exact issues baristas have with Frappuccinos:

__________

Too Many Steps

“… if they order like 4 of the same kind of Frap, it’s not so bad because we can make them all in the same batch, typically. However if someone orders a java chip, vanilla bean, caramel and mocha Frap, those are all entirely different builds and we have to make them one at a time. fraps have about 8 steps to them,” – jollysonline

__________

“Just a very involved process to make. Not difficult per-say by itself. But when you toss one into a line of 10 lattes it can really bog things down.” – crazymutherfucker

__________

“They just require a lot of steps and can take us out of whatever groove we’re in,” –  kfra74

__________

They Cause A Ruckus Back There

A post shared by Amanda Stein (@manikmuse) on


“The worst part of making Fraps isn’t the Frap itself, it’s the fact that cold bar is a hot mess. There’s always 2-3 people trying to cluster around the same crowded surface, it’s covered in water, it’s cluttered and messy and impossible to work on. I try to wipe it down and put everything away, like, every five minutes, but the mess immediately pops back up. It’s just a hellish workspace. I honestly hate making teas and refreshers just as much as I do Frappuccinos — the only difference is that teas and refreshers I can just dump in a cup and get out of that disaster zone. With making Frappuccinos, I actually have to hang out there.” – Pettisoiseaux

__________

“I love working cold bar. I just tend to get soaked to my skin from the ice going by everywhere. I even find it in my apron pockets!!!” – javagirl2015

__________

To Some, They’re Not Challenging Enough

“The reason I hate making Frappuccinos is that there is very little skill involved compared to making a hot latte or something. At least with hot beverages I can challenge myself to make the perfect foam, but Frappuccinos is just counting basically.” – coldfoam

___________

They Cause Injury

“The pumps have actually destroyed my shoulder. I cannot be on cold bar because of it. Any time I pump any of the cold bar syrups, my shoulder is in immense pain.” AniseMarie

__________

The Recipes Are Getting Way Too Complicated


“Recipes for Frappuccinos are getting more and more absurd. S’mores had like nine steps. Ribbon Crunch basically asks us to serve a lethal dose of sugar.” – imgettingbetternow

__________

Secret Menus


“Little kids and their secret menus drive me nuts.” – financemajot
__________

“I wouldn’t mind if it didn’t seem like secret menu stuff was only ordered during busy times.” – Spazzbro
__________

They’re Not Really Fully Trained For Your Secret Order

“For fuck’s sake, some of us are hardly trained on the regular drinks. Seriously, beyond the latte which I already knew how to make), nearly all of my barista skills have been developed on my own time.” – Kickingpplisfun

__________

Admittedly, some of this is kind of our fault here at Foodbeast. I’d like to apologize to baristas for enabling people to try those sugary Unicorn Frappuccinos. I’d also like to apologize for publicizing secret menu items, no longer making them so secret.

Though you can’t fully blame us for all these new crazy 10-step Frappuccinos that Starbucks officially releases. Take that up with the big wigs.

It does seem like a pain to make Frappuccinos. Next time you walk in and order a secret menu Frap, just know that they’ll gladly make it for you, but also be aware that you’re slowing things down for everyone, and the barista dies a little inside.

Categories
#foodbeast Cravings FOODBEAST Restaurants SPONSORED Sweets

This Laguna Beach Rooftop Serves A S’mores Bread Pudding Dish You Need Right Now

Nestled up against the sunny coastline of Laguna Beach, California, Skyloft, a well-known seafood and smokehouse is perched in a prime location, equipped with a spacious rooftop deck overlooking the Pacific Ocean.

Still, while the sprawling ocean-facing views might take your breath away, they are no match for Skyloft’s one-of-a-kind S’mo Bread Pudding Dessert.

Executive Chef Arthur Ortiz starts this decadent FOODBEAST APPROVED creation with a handcrafted mixture of artisan bread, cinnamon and egg to create a soft base, before stacking his fortress of toasted marshmallows, melted chocolate ganache, candied pecans, and a drizzle of salted caramel sauce.

Considering that s’mores have — and always will be — a perfect snack to bring to a beach bonfire, this iconic dessert has found a home at Skyloft, just a few feet from the shore.     


Created in partnership with Visit Laguna Beach

Categories
Features Sweets

Your Favorite Childhood Snacks Just Grew Up At This Whimsical Bakehouse

Sometimes, all we need to bring us back to our youth is for a nostalgic flavor to unlock the memories of our childhoods.

That’s what Hollywood’s Cake Monkey is all about. The bakery is home to desserts that tug on your sentimental heartstrings with its menu of high-end desserts inspired by childhood snacks and miniature layer cakes.

Essentially, it’s all of your favorite retro snacks grown up.

We spoke to head baker and co-owner Elizabeth Belkind to learn more about her pastry-driven journey and what led her to Cake Monkey.

“I was born in Mexico City, and my family was originally from Russia and Poland.” she said. “We moved to the U.S. in 1982.”

At the University of Michigan, Belkind got a masters in Russian studies.

“I got to travel to Russia and was fascinated with the country and the culture, it was so different from what we know here. I got hooked, and for a while, I was obsessed with it. It was a huge journey of self-discovery, but also discovering a world that’s completely different from ours.”

This eventually led to her work helping re-settle immigrants and Holocaust survivors who immigrated to the U.S.

“It was different from what I’m doing now for sure,” she told FOODBEAST.

While a noble career path, it just wasn’t for her and Belkind left Michigan immediately after she graduated.

“I loved my work, but did not like being at a desk in an office,” she explained. “I decided to move to California and start anew in a career that was much more dynamic, and where my days would be spent creatively.”

That career, it turns out, was in food.

“I liked being on my feet and the rush of working in a kitchen,” she laughed.

Belkind went to culinary school and began working as a line cook at Campanile — her first job in food. There, she met Roxanna Jullapat (now of Friends and Family) who inspired her to take up pastries.

“Her station was right next to mine, and I would watch her every night.” said Belkind.

Watching Chef Julepat work awakened something in her and Belkind asked herself:

“Why in the world am I doing what I’m doing, grinding lobster shells and veal bones and stinking, and she’s doing something so different, fun, and luscious?”

Belkind requested to change stations soon after and trained under Kim Boyce, the then pastry chef at Campanile.

Cue the passage of time.

After leaving her first restaurant, Belkind spent the next few years honing her pastry skills, working as the pastry chef at Grace restaurant.

“We started a Wednesday night donut shop at Grace, where we would change the dessert menu to just donuts,” she said.

“It was a humongous hit,” she told us. “It really helped put my name out there. It kind of became my trademark all of a sudden —  I was making donuts and kind of like American nostalgic desserts.”

When she left Grace, Belkind came across an ad on Craigslist that said:

Wanted: Chef who must love cake.

Already looking to start her own businesses and having saved up some money, Belkind answered the ad where she met her future partner Lisa Olin.

Six months after meeting, the two started Cake Monkey.

The idea behind Cake Monkey was thanks to Olin, who wanted to highlight refined pastries inspired by childhood snacks. Belkind, who was known for her creativity and elegance in pastry work, was tasked with bringing those snacks to life — a task which she pretty much nailed.

Popular items include: Pop Pies (a take on Pop-Tarts), Big O’s (Oreos), Miniature Cakes, El Rollos (Ho-Hos) and Inside Out S’mores.

It’s been quite a journey for Belkind since beginning her first job on the line. With her own team at Cake Monkey, Belkind told us her absolute favorite thing about coming into work.

“I love when I see my team excelling at what they’re doing and nailing the product,” she says. “It’s such a struggle to communicate your idea to someone else and have someone execute it perfectly and when it happens, it’s the best thing ever.”

Cake Monkey is currently based out of Los Angeles, with a production facility located in North Hollywood. Belkind says a second storefront is soon to open in Westlake Village. If you’re ever looking to rekindle the wistful tastes of your adolescence, you need to check Cake Monkey out.

Categories
Hit-Or-Miss Now Trending Sweets

Everyone’s Now Learning That MoonPie Is Actually Savage On Twitter

If you take a casual look at MoonPie’s Twitter account, you’ll immediately notice smart-ass posts and responses to other users, and basically a really well run account for a snack brand that is more than 100 years old.

Recently, Wendy’s has received plenty of social media buzz due to their hilarious burns and great interaction with other Twitter users, but little by little, other stuffy companies with cookie-cutter social media profiles are starting to understand that you have to actually try and be engaging on social media.

So here comes MoonPie, the old school graham cracker cookie that’s filled with a marshmallow center and covered in chocolate, showing people how it’s done.

MoonPies have a modest 44 thousand Twitter followers, and probably aren’t the first brand you think about when it comes to savvy social media interaction, but they have been getting a little more attention as of late, with folks starting to realize that MoonPies is a must-follow on Twitter.


It’s not like MoonPies are burning up the market with ridiculous “stunt foods” or creating jaw-dropping new flavors. They’re just a solid snack who has been doing their thing since 1917, and are still keeping themselves relevant.

MoonPies are more beloved in the south than anywhere else in the U.S., but at least their Twitter is reaching out to a wider audience, reminding us that they still exist, which is crucial, because I totally forgot about them, but am now craving one. Well played, MoonPie. Well played.