Continuing Education class on Plated Desserts with Chef Richard Capizzi. Wonderful course
Dec 03
Treats by Design Menu
Cookies included in this Cookie Tray are: Chocolate Chips, Oatmeal Raisin, Ginger , Sugar, Coconut Sugar
Especially for You
Creating custom cookies, cupcakes, desserts, pastry and tarts for the individual or for a group; for all events, special occasions or just because. Items are made from scratch using the finest and freshest ingredients. Order excepted with a minimum of 2 weeks notice. For further detail Please contact us by Phone: (516) 984-6952 or Email: treatsbydesign@treatsbydesign.com. Serving Long Island NY – Nassau County Area
Specializing in Classic & Not So Classic American Cookies and Cupcakes
BROWNIES $2.00 ea (minimum 40-2X2) Brownies plain or with chocolate ganache, caramel, chocolate chips or nuts.
Nut bar – Shortbread with Peanut butterscotch topping
NUTBAR $2.00 ea (40-2X2)
Shortbread cookie with peanuts and butterscotch sauce
COOKIES 1/2 LB — $7.00 1LB — $14.00 — COOKIE TRAY $25.00
CHOCOLATE CHIP
Classic Chocolate chip cookie
MIXED –UP CHOCOLATE CHIP
Chocolate chip cookie with coconut, walnut, butterscotch or white chocolate chips.
WHITE CHOCOLATE CRANBERRY COOKIES
Shortbread Cookie with White Chocolate Chips, Cranberry, Candies Orange, and Pecans.
PEANUT BUTTER
Classic peanut butter cookies: plain, with chocolate chips or chocolate ganache.
Classic Oatmeal Cookies
OATMEAL COOKIES/BARS
Classic plain oatmeal cookies
MIXED-UP OATMEAL COOKIES/BARS
Oatmeal cookies with raisin, cranberry, butterscotch chips, chocolate chips, coconut, or white chocolate chips.
SUGAR COOKIES
Classic vanilla sugar cookie
COCONUT SHORTBREAD COOKIES
Coconut shortbread with a toasted coconut crust
ROSEMARY SHORTBREAD COOKIES
Butter shortbread with rosemary
Chocolate Thumbprint with Coconut filling with Pecan and Caramel
CHOCOLATE THUMBPRINT COOKIES
Pecan crusted chocolate cookies with caramel, chocolate or coconut pecan filling
CUPCAKES $2.50 ea (minimum 24)
* CHOCOLATE — Chocolate cake with choice of chocolate, vanilla, cream cheese, or coconut/pecan, frosting
* VANILLA — Vanilla cake with choice of chocolate, vanilla, cream cheese, or coconut/pecan, frosting
* CARROT — Carrot cake with cream cheese
* RED VELVET — Red Velvet cake with cream cheese
CRUMB CAKES $10
CHOCOLATE with streusel topping
VANILLA with streusel topping
Nov 13
Treats by Design
Creating custom cookies, cupcakes, desserts, pastry and tarts for the individual or for a group; for all events, special occasions or just because. Items are made from scratch using the finest and freshest ingredients.
For further detail please contact us by Phone: (516) 984-6952 or Email: treatsbydesign@gmail.com
Serving Long Island NY – Nassau County Area
Jun 01
Demo – Sourdough Crackers
These are pictures of a demo that I did on making Sourdough crackers. The most interesting point was that you used discarded dough to make them
Dec 09
145th Societe Culinaire Philanthropique Salon
| In November 2013 the competition Team of the Guild of Baking and Pastry Arts participated in the Societe Culinaire Philanthropique Salon. Medals were won by the following team members – Joseph Settepani (Silver Medal – Chocolate Showpiece); Farnaz Menhaji & Roseann Atkins (Silver medal – Cake Decorating); Tuesday Jordan (Silver Medal – Sugar Showpiece); Brian Fishman (Bronze medal – Cake Decorating) |
Tuesday Jordan Silver Medal Recipient. “SWAN LAKE” – Sugar showpiece by Tuesday Jordan. The base is casted carmelized sugar with pastiage rocks. The rocks are made from pastiage dipped in clear and black isomalt. The swans are blown isomalt.
Joseph Settepani Silver Medal Recipient. “LAST NOTE” – Chocolate showpiece by Joseph Settepani. Chocolate piece includes his signature flower.
Farnaz Menhaji Silver Medal Recipient. “THE SONG OF ROSES” – Decorated Cake by Farnaz Roozparast using fondant, royal icing and gelatin. The topper is molded as will as the musical instruments on the base. All of the roses are handcrafted. Shes a pastry star rising.
Roseann Atkins – Silver Medal recipient. “LOVE SONG” – Decorated Cake by Roseann Atkins using fondant, royal icing. the has a cage with molded love birds and music notes
Brian Fishman Bronze Medal recipient. “FLOW OF MUSIC” – Decorated Cake by Brian Fishman using fondant, royal icing. This cake is hand painted.
Mar 05
The Beginning
I have been going to the World Pastry Forum since I began serious considering baking as more than a hobby. Being in a kitchen making dessert is not a job to me but something that I enjoy immensely.
I began this journey in 2007 when I enrolled at the Culinary Academy in Syosset, NY. There I met my first mentor, Chef Mary Sydor, and was exposed to the world of all things baking and the World Pastry Forum.
I have attended the World Pastry Forum every year since I began. Having the desire but not actively being a part of the industry , on a daily basis, I find the Forum an avenue to energize me and keep my mind on the potential that is in the industry. This will be a combination of thoughts and photos. Enjoy
Here are some pictures of the chefs that I had the honor of studying under during the 2012 World Pastry forum.
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- Chef Anil was one of the first chef I studied with in 2007. I always connect him to flavor and the senses and refer to the material that I have received from him.
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- Chef Siefert’s family has been in the business of Gelato through generations and it is a welcome site to see legacy in action.
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- Chef Rudy is definitely a unique individual. Keeping it simple, his knowledge and charm invites you to be engaged in the art of creating tasty sweet treats.
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- Even Chefs partcipate in the World Pastry Forum to aid in developing their skills. Chef Dennie assited Chef Rudy at the Forum.
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- Chef En Ming was one of the first chefs that I met. It is such a pleasure to take classes from such a competent female chefs who inspires you to do the best.
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- Chef Chris Hanmer. class involve how to compete and developing your own view.
Feb 20
144th Societe Culinaire Philanthropique Salon Awards Ceremony
On February 11th, our competition team from the Guild of Baking and Pastry Arts attended the Societe Culinaire Philanthropique Awards dinner. This was our first year competing as a team. The team consisted of Charles Tola, the talented chef owner of Lulu’s Bakery Shop in Fresh Meadows. Joseph Settepani, the youger of the talented Settepani clan, Roseann Atkins, pastry chef owner of The Decorated Dessert, and me.
The top honor went to Joseph who received a gold medal and Best in Show for his Chocolate Showpiece.
Charles and Roseann Received silver medals for their decorated cakes. I received a bronze medals for my Dessert tray.
Now bad for the first entering a competition that is graded on a standard. This was the 144th Salon of the Societe Culinaire Philanthropique.
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- Award ceremony for my first competitive outing with the Guild of Baking and Pastry Arts
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- Gold Medal and Best of Show for this Chocolate Showpiece.
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- Silver Medal for Cake Decorating
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- Silver Medal for Cake Decorating
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- Bronze Medal for this Petit Four Tray