Slideshow: Lindsey's Top 10 Sweets in Chicago in 2012

Chocolate at Storefront Company
Chocolate at Storefront Company
Chef Bryan Moscatello and Pastry Chef Kymberli DeLost created this dessert for Chicago Chocolate Week back in November. Featuring a dark chocolate-covered cheesecake so light and subtly flavored that it sits on the border between cheesecake and angel food cake and some of the smoothest chocolate ice cream I've ever had, it's no wonder that the chefs ended up liking the dish so much that it's now a part of their regular dessert menu. Read more here >>
Banana Pudding at Magnolia Bakery
Banana Pudding at Magnolia Bakery
I have long been a fan of Magnolia Bakery's banana pudding, so I was ecstatic when they opened a Chicago location. Perhaps their second most well-known sweet (after the cupcake, of course) is this thick and decadent pudding. The ultra-creamy texture of the pudding is interrupted with small chunks of banana and, best of all, Nilla Wafers that turn to tender cake after bathing in the pudding for a day or two. Read more here >>
Mille Feuille at Au Cheval
Mille Feuille at Au Cheval
I almost always order dessert, but I make sure to order it when there aren't many dessert options like at Au Cheval. A dessert has to be pretty outstanding to be the sole offering, and Au Cheval's Mille Feuille is outstanding. It features light-as-air puff pastry layered with creamy and cool vanilla custard in a delicate teetering tower that is a joy to dismantle. Read more here >>
Pain Perdu at Nellcote
Pain Perdu at Nellcote
The texture of these house-made logs of brioche is the stuff dreams are made of. The crust is crispy and substantial and satisfyingly shatters as your teeth close around it. Yet it willingly yields to the pressure of the side of your fork to give way to a tender, airy custard interior. It's toast transformed. It's buttery, supple, crackly happiness. It's the remarkable kind of dish that I want everyone to try. Read more here >>
Chocolate at Ada Street
Chocolate at Ada Street
This simple chocolate dessert was a showstopper for me. I was blown away by the chocolate's supple texture. What appears to be a sturdy and compact knob is actually a yielding, nearly melted chocolate butter. Thanks to an exceedingly generous portion, I giddily slathered the chocolate onto a slice of the ciabatta in a half-inch thick layer. Read more here >>
Brioche Beignets with Rhubarb-Berry Compote at NoMi
Brioche Beignets with Rhubarb-Berry Compote at NoMi
These airy, tart doughnuts and ice cream were my favorite in a particularly strong roundup of rhubarb dishes around the city. The beignets were filled with an unapologetically tart rhubarb jelly and the citrus-chamomile ice cream combined with a rhubarb-berry compote made for a fresh take on a dreamsicle. Read more here >>
Mixed Berry Scone at Blue Sky Bakery
Mixed Berry Scone at Blue Sky Bakery
I know people who are honest-to-goodness scone people, and I am generally not one of them. But if all scones were like these scones, I'd definitely be a scone person. They suffer from neither of the two most common scone calamities: dryness and density. In fact, these scones have a downright moist and fluffy interior with the kind of crumbly crust you can only get with lots of butter. The scone itself is not sweet—in fact, it's similar in taste and texture to a drop biscuit—so the berries provide a tart sweetness that isn't overwhelming. Read more here >>
Walnut Chimney Cake at Chimney Cake Island
Walnut Chimney Cake at Chimney Cake Island
After trying my first chimney cake, I found myself wishing Chimney Cake Island were a real island—somewhere you could go on vacation, where all three meals would consist of this supple, chewy dough covered in a paper-thin crust of caramelized sugar. Not only are they beautiful, but the actual eating process is enjoyable too. Because of the way the dough is spiraled on to a wooden dowel, chimney cakes are easily unwound and torn to be eaten in curly strips. Read more here >>