Small Bites

Little Vittles

Carrot cake cupcakes are not for beginners. The spice, the texture, the trademark icing carrot — all difficult to translate on a micro scale. But at Tartes (212 Arch St., 215-625-2510), chef/owner Teresa Wall has the tricky treat down to perfection. Topped with a thin but satisfying layer of cream cheese frosting, the cake is earthy and comfy, full of plump raisins and bright specks of carrot that provide a muffinesque feel. It's a shame the tiny pink shop has only a walk-up window, because this sweetie deserves your undivided, seated attention — and there's no way it's lasting until you get home. And if you're of the misguided but popular persuasion that vegetables have no place in dessert, Tartes' red velvet, chocolate and vanilla cupcakes are also exceptional. —Monica Weymouth

Marrying a bicycle pump and an espresso machine, Handpresso allows serious caffeine addicts to produce a quick espresso fix in seconds. Light and well-constructed, the portable manual espresso-maker renders fine, frothy crema through its patented high-pressure extracting system. It's all quite simple: Coffee lovers pump air into the gadget until the gauge reads 16, fill the reservoir with steamy water and drop in a single-serve espresso pod (these can be found at Whole Foods and some gourmet stores) — a mini brew almost instantly appears to satisfy the soon-to-be-caffeinated you. Available at handpresso.com. —Amy Strauss

You'll get more than just 20 different ways to mix a margarita in Lucy Anne Buffett's latest cookbook, Crazy Sista Cooking (Already Done LLC). Even if she's not sporting a Hawaiian shirt and flip-flops on the jacket cover, this Alabama restaurateur (she owns and operates LuLu's in Gulf Shores) has just as much zest for life as her brother, Jimmy. From her L.A. (Lower Alabama) "caviar" featuring yellow bell pepper and black-eyed peas to her fried green tomato BLT with Lulu's "Fun Wow Sauce," Buffett's homestyle recipes are paired with personal anecdotes for extra flavor. Crazy Sista Cooking works for those of us who'd like to kick back on the coast, but just can't make it. Available at crazysistacooking.com. —Marta Wilson-Barthes

If you've eaten at Las Bugambilias (148 South St., 215-922-3190), you know how much they care about the details. Those tiny wooden spoons tucked into complimentary saucers of salsa; the vibrant red wicker baskets that hold fresh-fried tortilla chips better than any half-melted plastic POS ever could; the cartoonish bird-topped plastic stirrers stuck in those ridiculously strong mojitos. Oh, and all that Frida stuff. Crafted by co-owner Michelle Zimmerman (her chef husband Carlos Molina handles the savory side of things), the strawberry custard is one dessert special that sticks to that thoughtful company line. Served in a thick glass goblet garnished with a single strawberry, the eggy, pleasantly pink custard is light enough to enjoy after putting away Molina's signature bistec tampiquena, but not so insubstantial that your sweet tooth is left aching. You might also be surprised to note a slight crunch in every bite — those are strawberry seeds, mixed right in. Details, y'all. —Drew Lazor