When I first moved to San Diego, I was introduced to Bronx Pizza and immediately fell in love with the New York style pizza served there. So I really had no desire to check out other pizza joints for NY pizza. Pizzeria Luigi made its way to my radar a few years ago after seeing numerous yelp reviews and a segment on Guy Fieri’s show.
I made plans several times to try it out, but I always ended up canceling those plans. This weekend, I was about to cancel them again, except that Future Husband (“FH”) insisted on pizza for dinner, so off we went.
We chose to go to the North Park location. Since it is the newer location, I was hoping it’d be less crowded. I also hoped to go by Eclipse Chocolate for dessert, another place on my to-do list, but unfortunately Eclipse was already closed.
The place was fairly empty when we arrived, allowing us to snag one of the big benches for our party of 8. Various pizza pies are set forth in a glass display, allowing customers to choose a pre-made slice. Or you can order a whole pie.
It’s been a while since I baked a bundt. With so many bundt pans sitting in my collection, it’s time to start taking them out again and letting them shine. I know I probably use this one a lot, but it’s my favorite: the heritage bundt. When I thought of making a whipped cream cake, I could only imagine it in this heritage bundt.
I saw a blog post by Dessert First for sugar and spice brioche a few months ago and immediately bookmarked the recipe. The recipe appealed to me for multiple reasons: I had been wanting to try more brioche recipes, I was curious about Joanne Chang’s Flour book and the recipe is her recipe from the book, and also I had never had sugar and spice brioche and it sounded delicious.
The recipe requires you to make a big batch of brioche bread and then use half of it for the sugar and spice brioche. I had some trouble determining how to arrange the pieces inside the baking pan. I tried to make them look like bubble buns, but some of them came out better look than others.