I’m making a wish list because I’m hoping that if we ask for things, they might happen. Maybe we can get the desserts we’re dreaming of, or convince someone to finally launch their truck. What do you want to see in Seattle desserts this year?
If you’re wondering what the heck I’m talking about, icebox cakes are layers of cookies or biscuits alternating with whipped cream and left to set overnight. In the morning, you’ve got a soft layer cake with delicate cream filling. Since they require chilling, they’re actually pretty awesome for restaurants.
And look at how cute this icebox cupcake is! It took me about a minute worth of work. Worth it.
And yet, no one is really making or serving them. Yes, most are retro/simple, but when has that ever stopped any restaurant? Make them your own. Add custards, hot fudge, sprinkles. Go gluten-free or vegan. (I’ve made them with cashew cream. Super tasty!) Make spectacles out of them. They would be the best, crumb-free dessert for all the busy executives holding lunch meetings in this town, and all of you are missing out.
More proper sundae/parfait shops
In terms of dedicated shops, Shug’s and Old School are it. No, really. Yes, shops like Molly Moon’s and Bluebird have options, but they’re (add ice cream) + (add toppings). Trove has options, but they’re limited and I don’t think you can customize. That’s not enough. I want menus, people. I want spectacle and sprinkles, and hot fudge piled on so thickly I can feel my heart rate rising just watching the ice cream soup form. I want cookies and towers of whipped cream. Tokyo seems to have them on every corner, so why can’t Seattle have a total of three?
More desserts on food trucks
I get that this is hard. Food trucks specialize, and they need desserts that won’t interrupt flow: brownies, cookies. I get it. But yet, it’s like everyone just stopped serving desserts. And to make my sweet tooth even sadder, there are rarely dessert trucks around. Most of the doughnut trucks are event only trucks, and we’ve lost so many of the sweets trucks over the last five or so years.
I mean, I love me some dessert lumpia, but we used to have multiple waffle trucks to go with them. Surely we can figure something out?
To be blunt, I want portions I can finish off. Why is everything huge now? I’m pretty much reliant on kid’s size everything so I’m not taking food home with me. I get that it’s ‘more bang for your buck,’ but I want a serving I can actually finish off. If I need more, I’ll get more.
Creative flavors – it can’t just be Intrigue
Intrigue has everything bagel ganache. Hood Famous has ube cheesecake. In contrast, most places in town consider using cinnamon to be experimental. We can so go beyond that. What about pandan panna cotta or beet soft serve? Or nutmeg anything? What about black sesame ice cream floats and lemongrass spritzers? What about throwing basil seeds in and seeing how it goes?
I mean, look at this pandan noodle shave ice from Wann Yen. How often do we even get green in desserts?
We’ve barely begun to scratch the possibilities of dessert in Seattle. While there’s a push to be healthier, this is also the time for dessert places to step it up. Make me thrilled I bought your danish. Make me dream about your ice cream topped with caramelized pineapple. (Please bring back caramelized fruit on desserts.) It doesn’t need to be fifty components, just something that makes me excited to order from your menu.
Also: I’m running a contest over on Instagram for reaching 1000 followers! For chocolate (and more info), visit the contest page here. Hurry – it ends on Sunday!