The Best Thing I Had In My Mouth - Doughnut Plant Marzipan Doughnut

I know I write about the Doughnut Plant a lot, but come on, it is so good.  I love their creative flavors, and since it is fairly close to the new subway stop I take, I can't help but see what they frying up in there.  Because it is the holidays, they are serving up some very special holiday flavors.  I stopped in for their gingerbread doughnuts, and unfortunately they were out, but the counter girl assured me that the marzipan doughnut was the best and her personal favorite.  With her enthusiasm and the doughnut's adorable star-shape, it was hard to say no.  So I took it home, wolfed down a Chipotle burrito, and then dove into this.  And yes, it was delicious.  If you are in New York, go try one for yourself.

If you are thinking about some food-related gift ideas, click here and here.

And if you are looking for some stand-out cookie recipes for the season, click here.

The Best Thing I Had In My Mouth - The Spotted Pig's Sheep's Milk Ricotta Gnudi

I have had one of the best food weekends ever, and it was even better because I got to spend it with my favorite and hilarious blonde buddies.  Excuse me for the lack of pictures, but still trying to sort them out!

It started out at Kati Roll Company - Best kati rolls ever!

Later to Dinosaur BBQ - which made me reconsider being a vegetarian (for a minute).

Salted Caramel Ice Cream for dessert.  A little too soft in my opinion, but with some tweaks could be devine.

Breakfast at Flatbush Farm and Bar.  Fresh pumpkin pancakes yum!

Mast Brothers Chocolate visit.  One bag of cocoa nibs later...

Strawberry glazed doughnuts at The Doughnut Plant.  Worth the wait in line.

Candy samples at Papabubble.

Dinner and drinks at The Spotted Pig.  I could go on for days.  Everything there is perfection.  The ricotta gnudi was seriously heaven.  People closed their eyes and leaned back in the booth as they ate.

Drinks at the secret Little Branch.

Pitstop at the City Bakery.  Chocolate chip cookie and pretzel croissant.

Murray's Cheese class - Cheese and Honey.  Explored some delicious combinations, more on that later.

Beers at Blind Tiger, and then off to the Standard Hotel Biergarten where we had the pretzel croissant and I was finally thanked for forcing them to make the pretzel croissant purchase.

Deep sigh.  It was so hard to not write this in a Russel Brand accent, which I attempted all weekend.  It made the food taste better.  Miss my zestie besties already!

New Doughnut Plant Location

Last week, I happened to walk down 23rd Street (between 7th and 8th Avenue) where I saw a new Doughnut Plant sign.  After checking their website, it looks like they are opening at the Chelsea Hotel!  I am curious to see what the space is like, and if there will be more room to sit and actually enjoy your doughnut.

Check out the doughnuts I got the last time I was there with my parents at their Lower East Location.  

Blackberry Jam Doughnut.

Carrot Cake Doughnut with cream cheese filling - My dad's favorite.

Click here to check out my Doughnut Plant review.

The Doughnut Plant Counter

Just a pretty picture I took at The Doughnut Plant, while my parents were visiting a month ago.  Man, I wish I was there right now.  Click here to read my review.

The Doughnut Plant

Friday - on my day off, I woke up early than I do for work so I could make it down to Clinton Street Baking Company as soon as they open (which is 8:00 am). As I made my way to their door I noticed a sign that said "On July 3rd we will be serving brunch starting at 10:00 am." I was furious! I had checked the website the night before and there was no such notice about the special holiday schedule. I paced the block trying to decide what to do, when my friend and I remembered The Doughnut Plant in the area.

I first heard of The Doughnut Plant on the Food Network show "Throw Down with Bobby Flay." Although The Doughnut Plant's founder, Mark Isreal was a bit of a sourpuss/diva on the show, I couldn't deny that he had inventive flavors and shapes for doughnuts. Mark makes both yeast and cake doughnuts, and is famous for inventing his "Jelly-filled Square Doughnut" which shape prevents the jelly from leaking out the bottom like the typical round doughnut. Mark prides himself on using seasonal ingredients, adding specialty donuts throughout the year. His signature doughnuts include his Tres Leche, the Peanut Butter-Glazed Jelly, and the Black Out.

Peanut Butter-Glazed Jelly Yeast Doughnut (Exterior and Interior)

Tres Leche Cake Doughnut

On this visit, my friend and I got the Tres Leche, Peanut Butter-Glazed Jelly, Blueberry Glazed, and the Glazed Banana Pecan - oh and a chai iced tea. I have to say that I was disappointed in the Blueberry Glazed. Visually it was beautiful, but as for taste - it was really lacking in blueberry flavor. The Glazed Banana Pecan definitely made up for the other doughnut! It was so delicious, I can't even begin to describe. It was like banana bread to the extreme - so tender, banana-y and sweet. The glaze is the perfect topping with small bits of pecan that give it a subtle bite.

Blueberry Glazed Yeast Doughnut

Glazed Banana Pecan Cake Doughnut

If you are down the Lower East Side and want to grab a quick breakfast or just a sweet treat, stop by The Doughnut Plant. Click here to see The Doughnut Plant's website and learn more about how Mark got his start.

Note: The Doughnut Plant is really just a place to pick up doughnuts - there isn't really a seating area besides a thin bar with a couple stools. Fortunately, there are a gazillion pretty places to sit outside in New York, or the doughnuts are easy enough to take with you on the subway to your final destination.