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!

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.

Tuesday, February 21, 2012

Cheater's Chocolate Mousse

For Valentine's day, my husband and I decided to forego the crowded restaurants and instead we got takeout and had a picnic on the beach. I had to work that day, so I didn't have time to make a meal, but I did have time to whip up the simple chocolate mousse my husband had been requesting. Nothing says love like chocolate.

I also happened to have some graham cracker crumbs lying around due to the fact that digestive biscuits apparently weigh a lot more graham crackers. Do not try to substitute them one for one. Trust me! But you can use those extra crumbs to add some interest and texture to your chocolate mousse. I layered in the crumbs as I put the mousse into the glass. Simple and delicious.

I called this cheater's chocolate mousse because I used a package of plain gelatin to thicken it. It's really foolproof. And if you have an electric mixer, it comes together in no time. If not, your family and friends will know you really love them after you spent ten minutes frantically whisking. Use the best chocolate you can afford. Even if that's only store brand chocolate chips, don't worry. It will still taste amazing.

We loved watching the sunset over the Pacific and stuffing our faces with some of our favorite foods. I put the mousse in a pretty glass for you, but you know I piled a whole mess of it into a plastic container and threw two spoons in our cooler backpack to take to the beach. It's more romantic if you share.

Cheater's Chocolate Mousse
Recipe from 1001 Fast Easy Recipes

1 packet unflavored gelatin
1/4 cup water
1/2 cup light corn syrup
6 ounces semi-sweet chocolate, chopped or chips
1 tsp vanilla
1 pint heavy cream, whipped to stiff peaks

  • In a medium saucepan, sprinkle the gelatin over the 1/4 cup water. Leave it alone for 2 minutes to let the gelatin absorb.
  • Add the corn syrup and cook over low heat for five minutes, stirring constantly.
  • Remove the pan from the heat and stir in the chocolate and vanilla. Keep stirring until the chocolate is melted and everything is smooth.
  • Gently fold the chocolate mixture into the whipped cream in two batches. A few streaks are okay. 
  • Spoon it in to whatever you want to serve it in. Fancy crystal or a bucket. It doesn't matter. You can also layer in some graham cracker or cookie crumbs or other fun stuff at this point.
  • Refrigerate for two hours, then try not to eat it all.

Friday, February 17, 2012

Cookie Pizza

Sometimes you get called in to work on your day off. Sometimes you have last minute house guests arrive well after your normal bed time. Sometimes life gets crazy. When that happens to me, I know I need something sweet. Dessert is always the answer. But it's been a long week, and my feet hurt, so I need it to be simple.

Depending on your level of fatigue, this can be made with all store bought ingredients. I love baking from scratch. I think scratch sugar cookies beat out the stuff from the tube any day. But they take work. And planning. And I already told you I was tired. Sheesh!

You can also top this giant cookie with just about anything you want or have lying around your kitchen. I used peanut butter as the "sauce" of my pizza, then peanut butter chips and m&ms for the toppings. You could even put fruit on it if you want, I guess, but don't call me to come over. Sugar people. It's what I need.

Simple and sweet. Oh, and fun. Did I mention fun? This cookie pizza is dessert and kindergarten art project all in one. If you have actual tiny humans in your house, by all means, press them into labor by making them decorate their own masterpiece. If not, you can go to town on it yourself. Don't forget to go all Jackson Pollack on it with the hot fudge before serving.   I promise, everyone will be happy.

Cookie Pizza
Recipe from 1001 Fast Easy Recipes

18 ounces of your favorite sugar cookie dough
2/3 cup peanut butter
1 cup peanut butter chips
1 cup m&ms
Hot fudge sauce
(All measurements are approximate. Get creative, go crazy)

  • Preheat oven to 350.
  • Grease a 12 inch pizza pan, then spread the cookie dough onto it. I used my hands to press it out evenly. Leave a one inch border to avoid the dough spreading beyond the pan as it rises.
  • Bake on the bottom rack of your oven for 20 minutes.
  • Remove it from the oven and let cool for at least 15 minutes
  • Spread the peanut butter evenly over your now cooled giant cookie.
  • Sprinkle on the peanut butter chips, m&ms and any and everything you see fit.
  • Use your pizza cutter to slice it up into wedges.
  • Drizzle some hot fudge over each slice before serving.

Friday, February 10, 2012


What do you do when you come home from the grocery store and realize that you bought butterscotch chips instead of peanut butter chips? Well, first you curse your stupidity, then you search the 27 page list of links you've saved over the months for a recipe that will use up those butterscotch chips. It will take a while because you're not really a butterscotch type of person. But you have people coming over for dinner, and how can you, the self-proclaimed baker, not have something for dessert? Eventually, though, you'll find these.

Scotcheroos are a crisp rice treat mixed with peanut butter and topped with a layer of chocolate and butterscotch. My dinner guests each had seconds. Judging by the yummy sounds and the rapid succession with which they were consumed, especially by my husband, who ate three in a row the next day, I'd say they were a success for just about everyone.

If you are a butterscotch person, try these scotcheroos.

Friday, February 3, 2012

Peanut Butter Muffins

I had this awesome plan to make a cookie pizza and share the experience with you. But then life happened, and cookie pizza did not. The husband wanted to go for burgers at Teddy's after work and then walk around Diamond Head. This unplanned adventure led to my first time seeing a humpback whale. It was from a distance, but still totally amazing. Cookie pizza can wait.

I first made these peanut butter muffins in Taiwan in my oven the size of your average dorm room microwave. It was a special request for a friend. They turned out moist and delicious. They are the perfect portable snack. I should know. I wrapped each one up in plastic wrap, put them in a shopping bag, and carried them all over Taichung City on foot, passing out muffins to friends and acquaintances in People's Park, at TGI Fridays, and later to complete strangers at La Ble D'or. This is a beer only establishment with a French name, a Taiwanese staff who wear German outfits, and Spanish music playing in the background. The perfect example of cognitive dissonance that I lived with on a daily basis during my two years as an expatriate.

But back to those muffins. They are delicious both before and after a giant beer. The giant beer makes it seem okay to eat four of them, though. They're topped off with a sprinkle of cinnamon sugar for a touch of extra sweetness. Next time I make them, I think I'll hide some jelly inside. Because... um... why not? It would taste amazing. Make them. Share them. Horde them. It doesn't matter. You won't be able to stop eating them.

*Photos 2 and 3 by Gillian Logie