Hi all! We are open in Orange NJ. We will service NJ, PA and NYC areas. check the delivery area to see if your area is included. The list is not all inclusive, so if you don't see your area, feel free to contact us and ask! We do not deliver to Manhattan at this time.

Happy February. We have relocated to Orange, NJ. We are fully licensed and ready to go!

Holy Cow!!! that was a whirlwind. Tasting event was fabulous. Thank you everyone for coming out and trying our desserts. This was a good avenue to bring forth some of the desserts that we want to add to the menu. There were many new items: mousse domes, raspberry rose entremet, opera cake, Mousse entremet, peanut butter and jelly mousse sandwiches, Tarts, millefeuille (puff pastry). Some will make the cut, some will not. The final decision will be made at the end of September. If you liked any of the above listed desserts and they do not make the cut, we'll still make them for you. We just won't offer them on a regular basis. It will need to be a special request. Why the end of September? we have many irons in the fire on how to bring you desserts in a more efficient way and are waiting to see which come to fruition. Please stay tuned for the reveal! A special shout out to Natacia from Signature Party Services for fabulously decorating the tables. She sure made our desserts look good. And to Kerri from kerri ann photos. I can hardly wait to see the pictures. And, yes, they will be posted here and other places on our website when we get them. Pat

What are you doing on Thursday? I'm going to be at our Tasting Event. I am so very excited! We are busy baking all of the desserts. We have 719 pieces dessert made so far. We have over 300 more to make. BY THURSDAY afternoon!!! We've made 10 flavors of cheesecake and made 8 of them gluten free, 5 kinds of brownies, opera cake, raspberry/lemon entremet, tiramisu, eclairs, 2 flavors of mousse domes and macaroons (the coconut ones). We have tartlets, tarts, crisp, raspberry cups, lemon bars, Millefeuille (napoleon's), and some other stuff I can't remember at this moment to go. Come out and see us!

Now that the bridal expo is in the books, we can concentrate on our upcoming tasting event. We have rented out the events space at Mississippi Crossings, the new venue in Champlin. It is right on the Mississippi River and has 2 entire walls of windows. We have been planning this for months. We are going to have 7 themed tables of desserts. They will go from budget friendly to “foofy”. We will have everything on our current menu available to taste, as well as the new items we are introducing. I can hardly wait! Admittance is by invitation only. If you would like to attend send us an email from the form on the website. Please note that there is a non-refundable fee of $25 per couple. If you book your event with us, the fee will be subtracted from your bill. If you do not book with us, it is non-refundable. Hope to see you there! Pat

According to Facebook, yesterday was the 6th year anniversary of the Superbowl Tailgate party. That day was so much fun and was the perfect culmination of all of our hard work. A week of baking and prepping was done and our desserts were presented to the guests of the party. Our Tiramisu was hailed as the best ever tasted by Robert Kraft of the New England Patriots. Milo Ventimiglia loved the apple crisp. He came back a couple of times. After my friend, Kelly, told me this, I went down to the walk in cooler and screamed. A happy scream. So glad I was fortunate enough to partake in the Party.

The last post made me remember the first time I made tiramisu. I wanted to make sure I could make it right before actually making it for the grad party. I brought all the ingredients and tools I needed to the kitchen. We were still in Cityfood Studio in South Minneapolis at that time. I set everything up, had the mascarpone cheese and ice bath ready for when the time came. The rule of thumb is to make the recipe as is before you change/half it. So I started cracking my 34 eggs for my 34 egg yolks. (I now use pasteurized egg yolks pre-separated). I put the yolks, sugar and Marsala in and mixed with my HAND MIXER over a water bath. I was terrified that the eggs would scramble if I didn't stir them well enough. It was quite a sight with the hand mixer, plugged into the extension cord and trying to keep the eggs mixture from scrambling and keeping the cord from burning by getting too close to the flame. Once the egg mixture was at 180 degrees F, I removed it from the heat and added the mascarpone. Once that was incorporated into the egg custard, I put it on the ice bath to bring it to room temp. once at room temp, I covered it and put it in the refrigerator to chill overnight. I went back the next day to mix the custard with the whipped cream and then assembled the tiramisu. Coffee mixture- check, lady fingers- check, cocoa powder for the tip-check, custard- check. the one piece of advice from my brother, other than don't scramble the eggs, was to don't leave the ladyfingers in the coffee mixture too long or the tiramisu will be watery. me: "So, if 1 Mississippi, 2 Mississippi?". Brother: "No, in out, not even a full 1 Mississippi". got that done. Now to cover and leave for a week, yes, a week, so the ladyfingers can soak up the coffee mixture. Here comes the tricky part. I absolutely despise the taste of coffee. I needed to find people to taste it. As luck had it, my brother was in town for a wedding that weekend. I "snuck" the pan of tiramisu into the restaurant where we had a family dinner so he could taste it and let me know if I did it correctly. I watched him take a bite and held my breath until he was finished. two thumbs up!!! I was never more relieved in my life. I did it right! whew! Game on!!! I emailed the parent that we were good to go with the tiramisu. I no longer use the hand mixer, as I am confident in my whisking skills to not scramble the egg. I am good with the in and out of the coffee mixture and make sure I have plenty of time to make it so it has a week to sit. I've also upped the coffee flavor by using Kahlua and Jameson's cold brew. When cutting the pan, I also add a chocolate covered coffee bean to the top of each piece to finish it off. If you don't want to order a big pan, small pans (6 x 8 pans) of tiramisu are offered at our Holiday event at Brand Farm in Farmington, MN each December. You can freeze it! UPDATE: We are plating differently. will post pics when we have them.

Welcome back. Today we are going to talk about the menu. Did you know there is a secret menu? Like pumpkin bars, apple crisp bowls just to name a few. I love when people ask me “do you make (insert name of dessert here)? If I don’t, I will try it. So, if you don’t see what you want on the menu, shoot me an email and ask. That’s how the tiramisu started. Early on, someone asked for it for a grad party. I didn’t know how to make it, so I called up my oldest brother, chef and restaurant owner, and asked. He gave me his recipe and I have been making it ever since. It’s one of my favorite things to make. It was also one of the desserts we made for the 2018 NFL Superbowl tailgate party. Just a couple of months ago, someone asked if I make kransekake. I didn’t even know what it was. I googled it and found out that it is a meringue type dessert that is formed into graduated circles (there are pans, so don’t fret) and then stacked on top of each other. I found a recipe and bought the pans. The trial run turned out pretty good. Very tasty. Didn’t end up making it for that specific wedding, but now it is in my repertoire, and I am ready for the next person that wants it.

July 13, 2022 Good afternoon. Welcome to my blog. I’ve not done anything like this, so I may ramble a bit. The blog is to be about my baking life, so I will try to stick with that. I envision this to be me sharing with you about trying new things and my thoughts and goals of my business. Let’s start with who I am and how I came to be here at this point in my life. I am the first daughter of a second generation Italian mother. My grandpa was the only child of his family born in the US. All of the others were born in Palermo. My Great grandpa came to the US in 1905, then the rest came in 1910. Grandpa was born in 1911. My mom loved to bake and she taught me and my sister at an early age. We would help roll the Mexican wedding cake dough, roll out and cut out the sugar cookies. We were encouraged to frost and decorate the cookies as well. We then graduated to making them ourselves. As adults, we have passed this on to our own children. In 2012, mom and I put together a cookbook with all of her favorite cookie recipes in there. It was her Christmas gift to everyone. We all use it to this day. I love seeing pictures of my nieces and nephews using their copy of the book. It was no surprise that at the young age of 49, I decided to take a step back from my 25 year nursing career and start my own miniature dessert business. It was literally an epiphany. I woke up one morning and called my friend Sue and told her that I wanted to make miniature desserts, and that was that. I started researching how to make that happen and went for it. Enter Tasty Treats and Fancy Sweets. That was in 2014. 8 years later, my business is thriving, and I am still nursing. I went to the clinics after I got everything going for the business. In 2019, I added frozen take and bake crisp. It comes in 2 flavors and is sold at all three Lakewinds Co-ops. Click the “looking for Crisp” link on the main page of the website. It will bring you to that website. That’s all for now. Talk to you next time! Pat