When you absolutely have to have something sweet and delicious, what you really need is Treatsies.

TO MAKE AN ORDER...simply email us at treatsiesbakery@gmail.com with your request and we'll get back to you within 24 hours to arrange free delivery to your home or hotel!

Tuesday, November 27, 2012

Secret Ingredient Chocolate Cake

Normally, I'm not a big fan of secrets. Generally, I think honesty is always the best policy, as they say. But for every rule there is an exception. For example, presents and surprise parties are always worth shutting your trap for. My husband did an excellent job of keeping his proposal a secret. I had no idea he was even thinking about it. Sometimes secrets can be wonderful.

So, what about secret ingredients? Love 'em! I like it when cooks have a trick up their sleeve. I love the sly smile a grandmother gets when you ask her what's in her dish that makes it so extra special. It just makes cooking and eating that much more fun. So I made a cake with a secret, and I'm not telling. It's nothing weird or gross, I promise. It's all deliciousness.

This cake is ridiculously light and moist. It's so delicate you could eat it with a spoon. Or you may want to opt for a shovel. The frosting is sweet, but not intensely chocolaty. It tastes just like what my dad used to make, even though I have a suspicion he might have put Nestle's Quik in his chocolate frosting. I'll let that be his secret. You won't be able to spot the secret ingredient, you'll just be able to sense something a little extra. Keep eating to keep guessing.

In addition to chocolate cake, we also have a new logo designed by the incomparable Geoff Griggs, who is Treatsies' IT guy, web designer, chief taste-tester, number one hand-holder, and one of my all time favorite humans. He's been working hard on the new website, which should be ready to launch shortly. We hope you like it.

Until then, let us make you a chocolate cake with a secret ingredient. And don't forget the milk.

Photos by Monica Szczupider

Tuesday, November 20, 2012

Lemon Polenta Cake

I am a huge advocate of acting like a kid. I can't go near a swing without taking my turn, and I am notorious for laughing too loudly. And naturally, I'm a big fan of never skipping dessert, even if you don't eat your peas. Occasionally though, I do enjoy pretending to be an adult.

This cake is thoroughly sophisticated in its simplicity. In place of flour, it has corn meal and ground almonds to give it a unique texture. In addition to the lemon zest in the cake itself, it's also soaked in lemon syrup. It's sweet and tangy and rich and delicious.

And did I mention this cake just happens to be gluten-free? Making delicious desserts is our number one priority. I love it when we find something that can fit into a gluten-free diet without sacrificing anything in the way of flavor. This is the perfect dessert for a sophisticated dinner party, you know, when you're pretending to be all grown up. It's fresh summery flavors and Italian inspiration make it perfect for pretending you're on a terrace in Tuscany.

Variety is the spice of life. Cakes dripping with frosting are divine, but there's something about the simple elegance of a flavorful naked cake. I'm up for nearly anything, provided it makes my mouth water. Lemon polenta cake? Why, thank you. I don't mind if I do.

Tuesday, November 13, 2012

Fudge Cupcakes

Let's talk about chocolate cupcakes. Specifically the light and fluffy kind with thick fudgy icing. Not the billowing cloud of butter cream, but the kind you can feel your teeth sliding into. The kind that melts in your mouth like a chocolaty dream.

There's really not a chocolate cupcake I'd ever say no to, unless it's concealing something healthy, like fruits or vegetables. I love giant mounds of buttercream, but this fudge icing is like a Hostess cupcake gone mad. I absolutely adore it. And the cupcake itself is like a pillow. Though I suppose one wouldn't get much sleeping done with that sort of temptation under their heads. Silliness aside, this cupcake is heaven.

These were made for a going away party for someone headed off to Brazil, so I chose yellow papers and blue and green sprinkles. But one of the greatest things about cupcakes is how they can be personalized for almost any occasion. Endless possibilities. Just the way it should be.

So yeah, chocolate cupcakes. Aren't you glad we had this little chat? Get ya some!

Photos by Monica Szczupider

Tuesday, November 6, 2012

Cheesy Bread

I've got another savory treat for you today. It makes my mouth water remembering it. And it involves my second favorite food group, cheese! And lots of it.

This loaf is dense and simply packed with cheddar cheese. I prefer it warm out of the oven, but it's pretty delicious at room temperature, too. While I am a bit impatient and simply stuffed my face with a plain slice of bread, I bet this would also make a pretty ridiculous grilled sandwich. I mean, grilled ham and cheese with cheese bread? How crazy is that?

It's hard to keep track of the time out here in the middle of the ocean, what with it still being in the mid-80's everyday. I can't believe it's November already. Don't forget to give us a call or drop us an email if you would like to order a Thanksgiving dessert or side dish. Thanksgiving is my favorite holiday, but I know how stressful it can be. There's no shame in getting a little help. That's where Treatsies comes in.

And in the meantime, make sure you get your cheese fix anyway you can. May I suggest getting it in bread form? It's portable. Nothing like a cheesy treat you can throw in your purse. Get ya some.

Tuesday, October 30, 2012

English Scones

If you've ever met me, you know that I'm a bit of an anglophile. So much so that I even married a most charming Englishman.  How can you read your way through their rich literary history and not fall in love with that beautiful, rainy, green countryside or the bustling streets of London? Don't even get me started on Hogwarts.

For my husband's birthday, someone gave him a jar of clotted cream. This was something I'd only ever read about in books, so I was excited to be able to give it a try. And on what does one put clotted cream? Why, scones, of course.

Traditional English scones are a bit different from what we're used to seeing in our American coffee shop pastry cases. They're not triangular, but round, and actually look a lot like biscuits. Scones are a bit heavier, however. They're still buttery, but they definitely benefit from a lovely cup of tea and a big dollop of Hobbitesque jam. Preferably made from gorgeous fat berries picked from your own idyllic English garden.

Now, clotted cream was a bit of a surprise. The name makes it seem like it might be similar to cottage cheese, but it's actually completely smooth and extremely thick. It can't be drizzled or even dolloped. It's almost as thick as cream cheese and basically tastes like plain heavy cream. I wouldn't eat it by itself, but paired with the raspberry jam, it gave a wonderful creamy quality to the whole experience that was simply delightful.

By the way, don't ever ask a British person if they want biscuits and gravy for breakfast without properly interpreting. They will give you a look of horror and think you're about to feed them cookies with brown beef gravy, which I have no doubt would be ever bit as disgusting as it sounds. Just stick with the fresh baked scones with jam and clotted cream, or cream cheese if you can't get the import. Get yourself a cup of tea, turn on Downton Abbey, and you're golden. English treatsies like no other.

*Photos by Monica Szczupider

Tuesday, October 23, 2012

Orange-infused Cheesecake Swirl Brownies

I think I may have found the one. The most delicious homemade brownie recipe known to man. It's been a long and trying quest. Though I will no doubt try many more brownie recipes, I'm not sure there's anything that could top this one.

What makes it so exceptional? Well, besides the half pound of melted chocolate, it contains booze which is proven to enhance just about anything. The flavor possibilities are endless.

I took that brownie recipe and jazzed it up for you a little bit by infusing it with a hint of orange and swirling in a heavy dose of cheesecake batter. These are super fudgy and gooey, just the way I like them. The added boost of sweet tangy orange and creamy cheesecake is enough to make you dance for joy.

We're still working with the amazing photographer Monica Szczhupider to bring you these fantastic images of some truly delicious treats. If you want to become a part of the Treatsies team, we're still looking for someone to help us design a new logo. We pay in cake and love.

If you love chocolate, make sure you get your teeth into these brownies soon. Like now.

Tuesday, October 16, 2012

Caramel-Swirl Cheesecake Bars

When my husband orders dessert, he'll always go for something with caramel or cheesecake. Last year he asked for caramel cheesecake for his birthday. So I shouldn't have been the least bit surprised when he asked for mini caramel cheesecakes for his birthday this year. 

Well, I came up with a slightly different, but completely delicious, solution. Caramel-swirl cheesecake bars are easily transportable and can be eaten with your hands. I am all for anything that you can just pick up and stuff in your face. 

At the foundation of this treat is a crisp, buttery shortbread crust. If you don't love shortbread, you've completely lost your mind. The silky cheesecake is swirled through with ample amounts of sweet, amber-colored salted caramel. It's a creamy, crunchy dream. 

If you cut them small, you can feed a crowd. Or you and your sweetheart can devour the whole pan. If it's your birthday, you can do whatever you want. Trust me, you'll want to eat them all. 

Photos by Monica Szczupider

Tuesday, October 9, 2012

Butterscotch Muffins

Let's get one thing straight. Muffins are not frostingless cupcakes. They should be more dense, with larger holes, and have a wonderful crust surrounding the whole shebang. That's why I never bake muffins in paper. They have to be naked to be at their best.

I've been making these butterscotch muffins for quite a few months, and thanks to Monica, they now look just as delicious as they taste. They are perfectly muffiny, and studded with sweetness from the butterscotch chips. They've also got a gorgeous drizzle of caramel sauce on top that sometimes forms the most perfect crunchy bits around the edge from the burnt sugar.

And with ten seconds in the microwave, you can keep eating these for a couple of days. When they're warm the butterscotch chips quickly become gooey pockets of sweet bliss. I could eat a hundred of them. And the base muffin recipe is highly adaptable. You can add just about anything to it to get to your ideal muffins.

Morning, noon, or night, you can't go wrong with eating a dozen of these, but if you want to share, I'll understand.

All photos by Monica Szczupider

Tuesday, October 2, 2012

Swiss and Bacon Dip

Yes, this is a baking and dessert blog, and everybody knows my favorite food groups are butter and sugar. But running a close second would have to be cheese and bacon.

I've been making Swiss and bacon dip for years. There have never been left overs. In fact, people usually devour the entire bread bowl to get every last scrap of dip. I'm telling you, this is ridiculously good. Elastic pants good.

If you throw crispy bacon, green onions, and a mountain of Swiss cheese into a base of cream cheese, mayo and a bit of Dijon mustard, then throw the whole thing in the oven, and finally plop it into a hollowed out loaf of sour dough, I promise, nearly everybody will be happy. It's almost impossible to stop eating it.

Though Treatsies is in love with dessert, we're happy to provide you with all sorts of deliciousness. We've made this for a customer to take to two different parties, and naturally, it was a hit. You should serve this at your next gathering. You might not want to share it with too many people, though. You'll likely want to keep it all for yourself.

Do it! Now!

Tuesday, September 25, 2012

Mint Cupcakes

No birthday is complete without cake, right? But why should that mean you have to settle for the same store bought sugar coma cake everybody else has? Not that there's anything wrong with that. I know I've eaten plenty of it in my lifetime. But on your birthday, you deserve something special.

These chocolate cupcakes are topped with a generous dollop of minty sweet frosting. It's cool and summery and delightful. And that minty cloud rests atop a unique chocolate cupcake studded with ground almonds. It gives them a wonderful chewy texture that's pleasantly surprising. And they stay light and moist for days.

We had a great time working, once again, with the fantastic Monica Szczupider on the photography for this post. Building relationships with talented artists is one of the best parts of my job. After eating dessert, of course.

And speaking of work, we received our business cards in the mail this weekend. I was positively giddy when I saw them perched in the mailbox. I'm not sure what got me so excited. Maybe it made it all seem just a little bit more legit. I can't wait to say, "Here's my card." I'm such a dork.

Summer might be coming to an end, but that doesn't mean you can't create your own sunshine. Try a fresh and delicious mint chocolate cupcake. You deserve it.

All photos by Monica Szczupider

Tuesday, September 18, 2012

Ono Hawaiian Bread Pudding

Aloha! We made you something really exciting this week. My own original island inspiration. Every taster swooned. It's Hawaiian bread pudding.

This baby starts out with a loaf of sweet Hawaiian  bread than gets studded with macadamia nuts and pineapple. It's then soaked in a coconut rum-infused custard and popped in the oven until golden brown and puffy. And as if that weren't enough, it's served with a coconut rum creme anglaise, which is basically boozy melted ice cream. It's aloha on a plate and so extremely ono!

We worked with the fantastic photographer Monica Szczupider to get these great images of this new tasty treat. She made our bread pudding look as good as it tastes. Thank you so much!

We've also been working on an updated website for you and hope to get started on the new logo soon. We're doing our best to make it easy for you to order your favorite treatsies.

There's still plenty of work today be done. I've been spending most of today doing math, which is definitely in my bottom 10 of ways to spend an afternoon. But that's what it takes.

But you know what makes up for an afternoon of boring math? Sugar! Have some Hawaiian bread pudding. I promise you won't be able to think about anything else.

*All photos by Monica Szczupider

Tuesday, September 11, 2012

Down the Road and Chai-Spice Muffins

We're hoping and scheming here in Treatsies land. As I write, I'm testing a recipe for Hawaiian bread pudding. Fingers crossed.

After a year of searching for work, balancing life, making new friends, and adjusting to a new city, it's time to get over my personal negativity and start racing down the path toward what I want to do with my life. I'm ready to work toward my own dream. It will be a long path, but it starts here, in my living room on this computer and in my kitchen. Though I'm still working part time, I have dedicated myself to using my time off to discovering what it will take to bring our treats to the people of Honolulu.

At the moment I'm looking at a mountain of red tape that needs to be untangled. If you have any tips for how to make that a bit easier, I'd love to hear them. The first step is setting up a meeting with the Culinary Incubator Kitchen at the Pacific Gateway Center. I hope they'll have a few answers about where to begin.

We're also working with some local artists to design a new logo, which leads to business cards and stickers, not to mention a new website that will make it easier for you to order your favorite treats for delivery. If you want to trade your skills for cake, give me a call. I can't wait to see what we come up with.

Soon we'll be passing out our card all over town and hopefully getting some orders so we can save up to expand our business with a van that will bring our treats to the streets.

In the meantime, I made you some chai-spice muffins. After all, treats are what we're really all about. As a non-coffee drinker, I long ago learned to love chai lattes. I love the idea of capturing that flavor in other places. These muffins have a great warm spice flavor and a hint of sweetness from the double layer of glaze I put on them. Because the only thing better than one layer of glaze is two layers. Don't worry, though. They're not overly sweet. Tender muffins that pack a punch of flavor can never be bad. Want some?

Thank you, Treatsies fans, for all of your help and support. We can't grow without you! More exciting news and delicious treats coming your way next week.

Tuesday, September 4, 2012

It's All Happening

Aloha, Treatsies fans! Summer is coming to a close, though it's still sunny here in the middle of the ocean. Some big things are happening in the Treatsies kitchen, and we're going to be giving you a play by play each week, along with featuring one of our amazing treats that we'd love for you to try. Keep checking in with us to see what's in store. We can't wait for you to be able to taste for yourself how much fun we're having. And don't forget to follow us on Facebook and Twitter. We know you can't get enough. Hold on to your tastebuds, Honolulu. Treatsies is almost here!

Tuesday, May 15, 2012

Citrus Cocktail Cupcakes

I haven't posted in a while. What's that? You hadn't noticed? No worries. I'll make it up to you. Let's have a cocktail and a cupcake. All in one.

The first cocktail that comes to mind when I think about Hawaii is a mai tai. Even though it wasn't actually created here, there's probably not a single bar that doesn't serve them. But if you search the internet for mai tai cupcakes, you'll only find one recipe. It's delicious, but it doesn't taste like a mai tai. I was suspicious immediately, as it didn't contain anything pineapple. So, it's back to the drawing board for the mai tai cupcake, but that didn't stop me from eating about eight of these.

This cupcake is citrusy and boozy all at once. It stays moist for days. There's an orange and almond custard surprise on the inside that all my tasters loved. You can't stop eating them. They're perfect for a girls night or a Tuesday night. Just eat them. Then have a mai tai. You won't regret it.

Monday, April 9, 2012

Peanut Butter and Jelly Pie

If you say you're too old for peanut butter and jelly sandwiches I will laugh in your face. It's got to be one of the best foods ever created. Can you believe my husband had never eaten a PB&J until we moved in together? How do you survive for 27 years without PB&J? Of course, he was an immediate fan, even though he wouldn't admit it to any of his friends back home in England. Still, that's what we had for lunch almost every day from that point forward while living in Taiwan.

So, weeks and weeks ago, when I noticed it was nearly pi day, I decided that my next baking project should be a pie. In my weird systematic fashion, I began searching for a pie recipe to try. I'm sure you can guess that life got busy and I didn't get around to making it on or before March 14th, and clearly, I'm just getting around to posting about it now. Yeah, I know, I'm not a real blogger. Whatever. This is real life.

Here's the thing. It absolutely doesn't matter what day of the year it is, this pie is amazeballs. Make sure you cut small slices (ahem... husband...) or else it might kill you. It's a fat cruise to rich city, but it is oh so yummy.

It starts off with a cinnamony graham cracker-tasting pie crust. My husband hates cinnamon and thought it was a bit too strong of a flavor, but he's probably some sort of commie. The peanut butter filling is silky and makes your eyes roll back in your head. And the jelly on top is a punch of sweetness and makes the whole pie look like a jewel.

Unless you've got some sort of tragic peanut allergy, you'd be stupid not to try this pie. It's ridiculously delicious. Invite friends over to help you eat it. You'll want to eat it all, but you will get a stomachache. Don't say I didn't warn you.

Monday, March 26, 2012

Caramel Cheesecake

I first made this cheesecake for my husband's birthday. Caramel and cheesecake are pretty much his two favorite words in the food world. How could I refuse this special request? He dug into it before I could get home from work and immediately declared it the best cheesecake he'd ever eaten. I consider this high praise, indeed.

I made it again for someone's Thanksgiving dinner. She later reported that her guests absolutely loved it.

Trust me, you're going to want to eat this. It's rich and creamy and simply dripping with salted caramel, then wreathed in crushed Heath bar to add a bit of delicious crunch.

Don't wait. Get this cheesecake now. Let me make one for you. It's amazing!

Monday, March 19, 2012

German Chocolate Cake

It was my friend's birthday recently, so naturally, I asked her what kind of cake she wanted. When she responded with German chocolate, I knew I was in for a challenge. I'd never made one before, mostly because I don't like coconut or pecans. When there's German chocolate cake around, I usually pass. But we were making someone else's wishes come true, so here it is!

There are four layers of rich chocolate cake inside. (Unfortunately, it was night when our friend came over to get the cake, so I didn't get any pictures of the inside.) Between each layer is some of that ooey gooey coconut/pecan custard that got slathered on after I doused the cake in some rum-infused syrup. And the entire outside of the cake is covered with dark chocolate ganache frosting. It's pure indulgence. Just the thing to celebrate a birthday.

Friday, March 2, 2012

White Chocolate Macadamia Nut Cookies

In case you haven't noticed from my constant bragging, I live in Honolulu. It is one of the most beautiful cities on earth. And you can't get far in this town without running into a macadamia nut. They even have their own aisle at Walmart. They come in just about every flavor, both sweet and savory. These soft buttery nuts are one of the few varieties I'll tolerate.

It was an atypical grey and rainy day in paradise, so I decided to make cookies, and why not give them a little tropical flair? White chocolate macadamia nut cookies are buttery, crunchy, and have a burst of creamy sweetness from the white chocolate chips. Even if you can't make it to the beach, these are a little taste of paradise.

This was the last recipe I had to make with muscle rather than machinery. The day after these came out of the oven, the most beautiful thing arrived at my door.

You may recall, I broke my pitiful little hand mixer trying to make ice cream without an ice cream maker. Since then, I've been making things the old fashioned way. I am a strong proponent of the idea that you can still make delicious desserts without special equipment, but I'm also a strong proponent of laziness. I pinched pennies for weeks and weeks to earn this boysenberry baby. I can't wait to give it a whirl.

Monday, February 27, 2012

White Chocolate Raspberry Blondies

I have a dirty little secret. It's bad. Embarrassing. I don't like fruit. At all. Except for the occasional apple, I never eat fruit. I like the flavors of fruit. I love juice, but I just can't eat fruit. Something about the fibrous pulp that's left behind in my mouth after all of the gorgeous juice is squeezed out just grosses me out. I'm a picky eater. It's a curse.

But raspberries are beautiful, and other people love them. I never said I don't like cooking with fruit, I just don't like eating it. I had the raspberries, and they had to be used, so I made you some white chocolate raspberry blondies. And you loved them. Or at least, my husband and all his co-workers did.

It starts out with a gorgeous white chocolate blondie, but then it's studded with white chocolate chips and gorgeous jewel bright fresh raspberries. If you like fruit, you'll love these. There's a burst of tartness from the raspberries that just makes them come alive.