By Sarah Hanley
You’re On Vacation. Have the Dessert.
We’ve worked hard to find some of the most delicious and unique dessert offerings, and while we can’t list them all, below you will find something for every heart’s desire. Because if you aren’t enjoying dessert on vacation, something’s gotta give.
For hedonistic chocolate delights, look no further than this Rosemary Beach favorite. We’ve chosen two that push the envelope of “died and gone to heaven.”
OMG Chocolate Espresso Cookie – Two warm, triple chocolate cookies that are soft on the inside and crisp on the outside are filled with an espresso cream center and then drizzled with warm chocolate sauce.
Hot Chocolate Molten Cake – It takes a little longer to make this one but this mug of dark fudge cake on top and hot lava chocolate below pairs amazingly well with locally sourced salted caramel ice cream.
Surfing Deer GM Nancy Norris and pastry chef Rachele McCulley, want you to know it’s rare that a table full of diners does not order dessert.
“Our servers love our desserts so much that their exuberance makes for an easy sell. Our customers agree!”
Banana Pudding Cheesecake – Homemade cheesecake is surrounded by vanilla pudding, banana slices coated in turbinado sugar and then caramelized with heat, vanilla wafers, fresh cream and a rum caramel sauce for the finish.
Peanut Butter Pie – Their most popular dessert starts with an Oreo cookie crust topped with creamy peanut butter filling. It’s all capped with peanut butter cups and a chocolate ganache.
Executive Chef Stephen Bucalo says The Hub’s informal, outdoor venue space has just ventured fully into the dessert arena, and, oh boy, do they have some top notch choices for you to stop in for.
Caramel Glazed Bourbon Pecan Pie with Fresh Cinnamon Whipped Cream – Every word in the description makes your mouth water, doesn’t it? We think our work here is done.
You’ll find many restaurants along 30A with key lime pie on their menu, but Chef Jim Shirley’s mile-high key lime pie is the cream of the crop. It’s so popular that he serves it at not one, but two of his restaurants.
Fun Fact: a newlywed couple once bought ten pies to serve to their guests instead of wedding cake. Not a single leftover to be found.
Key Lime Pie – Meringue so light and fluffy, taller than any you’ve probably ever seen and better than any you’ve probably ever tasted. The whole pie is baked in the oven, the old-fashioned way, to give the meringue a brown, crisp finish. The well balanced and elevated tartness of the filling is the perfect complement for this more than memorable pie.
Pastry chef Lindsey Culverhouse says that she used Black Forest Cake as her inspiration for a crowd pleasing flourless chocolate cake. The peanut butter cheesecake is so light and elegant that customers have even ordered a second slice to take home for later.
Flourless Chocolate Cake –The melt-in-your-mouth dense chocolate cake is covered in a cherry chocolate ganache and topped with Bing cherries, honey roasted almonds and vanilla ice cream on the side.
Peanut Butter Cheesecake – Chantilly cream is folded into creamy peanut butter to make the unbelievably light and satisfying filling. It is topped with chocolate sauce, chocolate milk crumb, white chocolate pearls and a chocolate tuile crisp.
Key Lime Pie donut–Family owned and operated, the made-fresh-daily confections have been a staple in Seagrove for many years. Their filled donuts are unique becausethe donut is sliced in half lengthwise. Rich, creamy, tangy, delightful key lime filling goes in between the two halves, making this indescribable joy more like a donut burger.
Baby Cakes–A favorite pastry purveyor, owner Tina Stanfield has even been seen on NBC’s Today Show preparing her famous flower encrusted Vern Yip Cake.
We like her small bite cupcake minis because of their range of flavors and moist, delicately filled center, each one a different burst of great.
From chocolate to lemon to red velvet, from hot fudge sundae to Mississippi Mud…you want one right now, don’t you?