Dec 03

Treats by Design Menu

Cookies included in this Cookie Tray are: Chocolate Chips, Oatmeal Raisin, Ginger , Sugar, Coconut Sugar

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

2013 Mixed Cookie Tray 367X348Creating 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.

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.

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.

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

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.

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.

 

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.