Desserts To Die For
When you come to Duke’s, we aim to provide a meal that not only tastes great but also makes you feel good inside. We infuse every dish we create with that comforting feeling – including our desserts.
We Get By With A Little Help From Our Friends
Just because you know how to cook does NOT mean that you can bake. At Duke’s, we know this and respect it, which is why we are proud to be long-standing partners with the Master Bakers at Essential Baking Company in Seattle. Those people know exactly what they are doing, and have been providing our desserts for many years.
George DePasquale, baker and founder of The Essential Baking Company and his team of bakers share our values about wholesome, natural ingredients, and bake our desserts fresh just for you. That’s right–we don’t shop for our desserts from a commercial checklist, ours are tailor made by a local, artisan bakery using our carefully crafted recipes and to our strict specifications.
Our partnership is so strong, in fact, that Essential rose to our challenge to eliminate unwanted chemicals from our desserts. Meaning that our desserts are free of: soy lecithin, high fructose corn syrup (HFCS), and growth hormones like rBSTs. Coming up with a soy lecithin-free chocolate that melts properly, or a brownie without the bright sweetness of corn syrup wasn’t easy, but together, we transitioned to chemical-free ingredients and our customers receive the best as a result.
Brookie Betty Boop: Chocoholic’s Delight
For years we’ve looked for the perfect dessert to satisfy our chocoholics and recently discovered a recipe that’s taken our restaurants by storm. Our executive chef “Wild” Bill Ranniger heard about a brownie/cookie combo and tested it out. The result is our Brookie Betty Boop: chocolate cookie and brownie dough baked together in a not-too-rich but immensely satisfying chocolate treat. We charged the pros at Essential with making it chemical-free and with only all-natural ingredients and voilà! A star was born.
Pier Pie: An Old Favorite Makes Its Debut
We had this delicious treat on the menu for years, and then somehow got away from it. Served on a chilled plate, this mile-high wedge was made of a thick layer of coffee ice cream plus chocolate ice cream that sat atop a dense and crunchy cookie crust. Then we drizzled hot chocolate fudge sauce over the top of it and added a dollop of whipped cream. Boy, was it good! It was always my kids’ favorite and I have fond memories of the three of us sharing this treat. Finally, after about ten years of trying to get it back on the menu, our friends at Lopez Creamery offered to give the recipe a try and the result is an even better tasting dessert than the original. Made with milk from happy cows that are not fed growth hormones and sweetened with natural sugar (not HFCS), our “new and improved” Pier Pie is a knockout!
What’s Her Name’s Carrot Cake: “Like Angels Dancing On My Tongue”
One of our most popular treats is called “What’s Her Name’s Carrot Cake.” The recipe came from a friend of a former employee. For the life of me, I could never remember her name, hence the title of the cake! This gluten-free recipe is dense and moist with a wonderful carrot flavor. The cream cheese frosting is the real showstopper—a variation of my mom’s but with a hint of natural orange flavor. One customer described this treat as “angels dancing on my tongue.”
“I Want You So Bad” Marionberry Pie: Going To Heaven One Bite At a Time
Speaking of the heavens, nothing makes me feel like I’ve died and gone to heaven like homemade pie. The combination is perfect: buttery, melt-in-your-mouth crust and sweet, tangy berries.
Though our Marionberry Pie recipe originated from my family, Essential Baking Company does it better. They’ve taken my recipe and made a pie so delicious that it’s a definite favorite at every Duke’s restaurant.
Absolutely nothing goes better with homemade pie than homemade ice cream! But finding ice cream that isn’t made with high fructose corn syrup posed a serious challenge. I finally lucked out by finding local ice cream maker Lopez Island Creamery, owned by Alex Thieman. After a thorough tour of their facility and a million questions about ingredients and flavors, Duke’s and Lopez Island began a beautiful partnership. Superb service, limitless flavors, and all-natural ingredients make this handmade ice cream a dessert dream come true.
Here is the recipe for the “I Want You So Bad Marionberry Pie,” from our table to yours. Pair with your favorite locally made ice cream, and join our Email Club to get more delicious Duke’s recipes delivered straight to your inbox!
Flaky Not Faky Pie Dough
- ½ cup + 3 Tbsp all-purpose flour
- ¼ cup + 1 Tbsp organic pastry flour
- ½ cup + 3 Tbsp shortening
- ¼ cup + 3 Tbsp cold water
- 1 Tbsp granulated sugar
- 1 tsp salt
- Mix dry ingredients together.
- Add shortening in small chunks slowly.
- Add cold water in small additions. Do not over-mix.
- Form dough in 5-inch pie pans.
- Add filling and top with streusel.
- Bake at 350 degrees for 16 minutes.
Beguiling Streusel Topping
- ½ cup all-purpose flour
- ¼ cup + 2 tsp brown sugar
- ¼ cup + 1 Tbsp granulated sugar
- pinch salt
- pinch cinnamon
- ¼ cup + 2 tsp Darigold butter
- Mix dry ingredients with the paddle attachment.
- Add butter; mix until crumbly but dry.
She’s So Bad Marionberry Filling
- 1½ cups + 3 Tbsp raspberry jam
- 3 Tbsp + 1 tsp cornstarch
- 2 cups marionberries
- 2 tsp water
- 1 Tbsp lemon juice
- Add jam to the mixer with whip attachment.
- Sprinkle in cornstarch while mixer is on lowest speed.
- Add water and lemon juice; mix until smooth.
- At the end, add marionberries by hand and mix gently.