Posts Tagged ‘Snickerdoodle’

DistrictDoughnut01

District Doughnut

During the spring and summer, I occasionally set out on my daily bike ride earlier in the day so I can beat the heat.  But as fall and winter weather begins to set in, I have begun to again find myself waiting until later in the day when it has warmed up a little.  On today’s ride, however, I took advantage of this week’s unseasonable warm weather and went out for what may end up being one of my last early rides of the year.  Today Julius and I got an early start, and along the way stopped for breakfast at District Doughnut, located on Barracks Row, at 749 8th Street (MAP), in the Capitol Hill neighborhood. 

The origins of District Doughnut began with a couple of locals named Juan Pablo Segura and Greg Menna who became friends in middle school, in part based on a shared love for doughnuts.  After graduating from high school, the two temporarily parted ways when Greg left to study philosophy at the College of William & Mary, and Juan Pablo went to the University of Notre Dame to major in accounting.  Then after graduating from college their careers brought them back to D.C. 

After their return, Juan Pablo met a chef named Christine Schaefer, a graduate of the Pennsylvania Culinary Institute’s Le Cordon Bleu Program, where she received a degree in Patisserie and Baking.  And after trying her brown butter doughnut, Juan Pablo knew he’d found something special.  So as Christine expanded and perfected her collection of doughnut recipes, Juan Pablo recruited his old friend Greg to manage the operations of the young company.  And with the three of them working together, District Doughnut came to be.

In addition to the original Brown Butter signature doughnut, the menu includes an ever-changing and diverse variety of flavors.  From staples like the Vanilla Bean Glazed and Salted Dulce de Leche yeast doughnuts, to cake doughnuts like Cookies and Cream and Apple Cider, I don’t think there’s a bad one on the menu.  And I’ve tried quite a few of them.  Of course, so may good options makes the decision of what to order that much more difficult.  So you may want  to take a look at their online menu and decide before you get there so you don’t hold up the line.  Or just go, and choose whatever strikes your fancy.  A couple of my favorites are the Key Lime Pie doughnut, and the Snickerdoodle cake doughnut.  And for those of you who enjoy pumpkin, as do I, their seasonal Pumpkin Crème Brûlée and Pumpkin Spice are as good as any I’ve ever tasted. 

But for the best selection, or to ensure they will still have what you’ve already set your heart on, you can use their online ordering portal.  Otherwise, you will want to get there early because their doughnuts are so popular that on many days they sell out of one or more menu items. 

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[Click on the photos above to view the full size versions]

Epilogue:  Today was actually a “do-over” for yesterday.  I rode to District Doughnut yesterday to check out their newest seasonal doughnuts.  But I it wasn’t until after I got there and had begun to place my order that I realized I had forgotten my wallet back at my office and had no money with me.   The friendly young lady waiting on me, apparently perceiving the crushing disappointment in my eyes when I told her I had forgotten my wallet, treated me to a couple of delicious doughnut holes. While that was sufficient to tide me over yesterday, I had been thinking about the Pumpkin Crème Brûlée doughnut ever since.  And today I wasn’t disappointed.  As if the flavorful pumpkin spice dough and creamy pumpkin pie filling were not already enough, I was able to watch the young lady taking my order get out a blow torch and create a freshly- caramelized sugar coating that provided just the right touch of sweetness and crunch.  I can’t say that it was better than the Key Lime Pie, which up until now has been my favorite.  But I can’t say it was worse either.  I guess there is now a tie for my favorite at District Doughnut.

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Uprising01

Uprising Muffin Company

During these recent dog days of summer, when the temperatures have been reaching the mid to upper 90’s by early afternoon, I have been opting to go for my daily bike ride early in the morning rather than waiting for lunchtime. This deviation in my routine has allowed me to try out some breakfast spots that I had not been to before.  And one of these places has become one of my new favorite places – the Uprising Muffin Company – which is located at 1817 7th Street (MAP), just outside of the entrance to the Shaw/Howard U Metro station in northwest D.C.’s Shaw/Uptown neighborhood.

Uprising offers muffins on a rotating basis in almost three dozen different flavors. Every day they have some of the more commonly-found flavor selections, such as traditional Banana Walnut, Blueberry Streusel, and Chocolate Chip.  By the way, you don’t have to wait until autumn to enjoy their delicious Pumpkin muffins, because they also offer daily and on a year round basis.  Uprising also serves up some additional and unusual choices on a rotating basis throughout the week.  These include Maple Pancake, Snickerdoodle, Strawberries and Cream, and Piña Colada.  On top of that, they occasionally also offer seasonal selections, such as the delicious Peach Cobbler muffin that I sampled this morning.  There are just too many varieties for me to list. So I guess you’ll just have to check them out for yourself, either in person or on their website.

They also offer a couple of savory options, which are Uprising’s take on breakfast sandwiches. The Bacon, Egg and Cheese muffin and the Southwest Veggie muffin are available every day. But they are often available only in the morning because they sell out so quickly. Uprising also features made-to-order signature sandwiches and fresh salads, along with coffee and espresso drinks featuring coffee from the Stumptown Coffee Company, which is roasted in small batches for freshness.

Uprising was opened by Donnie Simpson, Jr., a former local radio industry employee and the son of the popular longtime WPGC radio host Donnie Simpson. And from the beginning it seemed to be an overnight success.  But Uprising was actually four years in the making by the first-time restaurateur.  And taking the time to make sure they would get it right is evident in the quality of their muffins and other offerings. Every muffin they make starts from scratch and always contain 10 ingredients or less, which are obtained locally whenever possible. And what does go into their muffins is almost as important as what doesn’t. What doesn’t go into Uprising muffins are preservatives, artificial colors, or anything the average customer can’t pronounce.

One of the best things about Uprising muffins aside from their deliciousness is their consistent freshness.  And you can be assured that they are always fresh because at the end of each day they take any unsold muffins and donated them to the less fortunate in the local community.  Then the next morning they make more muffins, which are always simple, fresh, delicious, and ready to join or maybe even replace cupcakes and doughnuts as a local pastry favorite.

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[Click on the photos above to view the full size versions]