Lately, I've been obsessed with making ice cream. That's why I jumped at the chance to go on a dairy tour with a bunch of ice cream pros, a trip arranged by Barry Bettinger, the man behind Snoqualmie Gourmet Ice Cream. A handful of Barry's fans/customers trekked out to Werkhoven Dairy Farm in Monroe, Washington, an hour's drive from Seattle.
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Aside from having a very cool logo and being named after one of nature's most curiously entertaining creatures, Seattle's Fainting Goat Gelato also makes some pretty delicious gelato and sorbetto in flavors like banana cream pie, spicy chocolate, cinnamon, hazelnut, and strawberry.
So when is it normal to stop into a place called Burgerville twice in 24 hours and not order a burger? When the place, a popular Pacific Northwest chain, is just as well known for their seasonal milkshakes, with flavors like Pumpkin, Peach, Boysenberry, and Chocolate Hazelnut.
How do you improve a road trip whose delicious final destination will take you to Bellingham, Washington's celebrated Mallard Ice Cream, home to such flavors as The Notorious F.I.G, Coconut Chocolate Chunk with Almonds, Cardamom, and Cinnamon Crazy? By kicking it off at FROST Doughnuts, naturally.
There are few food smells quite as hypnotic as the Cinnabon smell. You know it. At just about any mall food court, airport, or train station, it's there lingering, taunting you. But after 25 years, the Cinnabon counter is making room for a new dessert—and it doesn't even have an addictive aroma. The cupcake.
There was no way we could pass up a breakfast at Dahlia Bakery. So we set out early the next morning to try the most cared-about breakfast sandwich in all the land. As it turned out, we had a few to choose from—before hitting the sweet treats, too.
"Where are the Daily Dozen Doughnuts?" Erin asked as we strolled through Pike Place Market. She pulled out the iPhone, but I sniffed the air and stopped her. I smelled the fabled mini-doughnut stand before I saw it.