Saturday, November 26, 2011

Our Winter Menu

We're bringing back some Classic Holiday Favorites and have added LOTS of new ones!
What's your favorite??

Cranberry Almond Cake
Sweet almond cake filled with a fresh cranberry compote and coated in almond buttercream

Gingerbread Drop Cookies
All the flavors of a gingerbread man rolled up into our little drops.

Russian Tea 'Cakes'
These little "snow balls" are filled with walnuts, our homemade candied orange peels and dusted with powdered sugar. We guarantee you can't eat just one!


Pumpkin Cheesecake (available through December)
Our classic cheesecake filling with a punch of pumpkin and spice over our gingerbread drop cookie crust.

Eggnog Cheesecake:
Eggnog flavored cheesecake resting on a crunchy cinnamon graham cracker crust.

Nutella Cheesecake:
Mimicking both the texture and taste of your favorite Ferrero Rocher candies, this cheesecake has a hefty layer of our Nutella infused cheesecake sitting on top of a nutty cookie crust. This cake is then enrobed in our rich chocolate ganache. Uh - yum!

Chai Latte Cheesecake:
All the flavors of a spicy masala chai with the creamy goodness of our cheesecake; sitting on top of a crunchy, twice baked vanilla cake crust (a.k.a. cake rusk)

**NEW**Grasshopper Pie Cheesecake:
Our take on the classic 1950's dessert, we infuse our classic cheesecake with natural mint and chocolate extracts giving it a slight green color. This cheesecake is served on top of our Triple Chocolate Cookie crust and garnished with crushed candy canes.

**NEW**Cranberry Almond Cheesecake:
Almond infused cheesecake with an almond candy crust topped with freshly made cranberry curd, toasted almonds and sparkling cranberries

**NEW**Caramel Hot Chocolate Cheesecake:
Rich, dense and creamy chocolate cheesecake resting on our chocolate graham cracker crust covered with salted caramel and a freshly made marshmallow.

**NEW**Cannoli Cheesecake:
Everything you would expect from a freshly filled cannoli...only in a cheesecake.
Our "cannoli cream" cheesecake filling (mini chocolate chips and all!) sits on top of a crust made of crushed cannoli shells; topped with candied orange peels.

*NEW**Red Velvet Cheesecake:
Keeping this one simple...Bright red in color, this light and airy cake is topped with a layer of white chocolate infused cheesecake and garnished with Red Velvet Cake crumbs.

Still looking for something else?  Get to our website for our full menu!

Small Business Saturday is TODAY!!

We are so very proud to be one of the many small businesses participating in this initiative designed to encourage holiday shoppers, like yourself, to patronize businesses that are small and local.

Sill need a little incentive to shop with us?
How about a 10% discount?

Place your holiday dessert order or any gift order with us today, 11/26 and receive an automatic 10% off*!

Just email us or call us (718-866-5333) TODAY!! 

REMEMBER!  Our cookies, loaf cakes and other select items can all be shipped nationwide!
Get in touch with us for more information.

*discount applies to orders placed on 11/26/11 with due dates through out the month of December 2011 to one or more locations.  Additional delivery or shipping fees may apply.

Tuesday, November 15, 2011

Fall Flavors 2011

*All flavors are available in full size (8"), personal size, and bitesize.

Caramel Apple Cheesecake (above left)

Our gingerbread drop cookie crust with vanilla infused cheesecake topped with apple cider caramel and caramel apple slices.

S'mores Cheesecake (above right)
A cocoa infused cheesecake covered in chocolate ganache and toasted marshmallow piled on top of our classic graham cracker crust.

Pumpkin Spice Latte Cheesecake (above left)
Yummy gingerbread drop cookie crust with pumpkin cheesecake topped with espresso infused whipped cream.

Peanut Butter & Jelly Cheesecake (above right)
A creamy peanut butter cheesecake - made with our homemade peanut butter - over a shortbread cookie crust topped with Fresh Strawberry Jam by Brooklyn’s Preserved.

Chai Latte Cheesecake (above left)
All the flavors of a spicy masala chai with the creamy goodness of our cheesecake sitting on top of a crunchy twice baked vanilla cake crust (also known as cake rusk)

Carrot Cake Cheesecake (above right)
Our dense carrot cake (ahem...Coney Cake) - filled with carrots, walnuts and raisins - topped with a creamy vanilla cheesecake and drizzled with our decadent white chocolate ganache.

Our Original Menu is also still available!  Click on the link below for a refresher...
Brooklyn Treat Shoppe Menu

*Above images are our personal sized cheesecakes

Tuesday, June 14, 2011

Brooklyn Treat Shoppe presents....

If you’ve been a reader of my blog, you may have read my entry titled, “Why a Mason Jar?”.  If so, you're ahead of the game.  If not, check it out.  It gives you an explination of why our cookies are packaged in mason jars and what’s to come.
It’s hard for me to believe that the entry noted above was made almost a year ago to date.
So much has happened with Brooklyn Treat Shoppe since then but, it feels like it was just yesterday!
Since that entry, we made a major decision to slightly separate Brooklyn Treat Shoppe from it’s jamming sister, Brooklyn’s Preserved.  We’ve been buzzing about it for a while now and would like to officially introduce you to our sister brand….
We tested products for Brooklyn’s Preserved last summer.  It was such a hit, we felt we needed to separate it from Brooklyn Treat Shoppe since it’s completely different from our sculpted cakes and dessert delivery service.  
However, the premise is still the same, if you want it, call us and we will bring it to you!

Brooklyn’s Preserved started when my family learned just how interested I was in the art of preserving fresh produce.   
This past February, I went with my Mom and Grandfather to Canada to visit my Great Aunt Mary and Great Uncle Patsy.  They both settled in Canada in the 1950’s after taking a boat across the Atlantic from Italy.  
Uncle Patsy & Aunt Mary (Grandpa's sister) - Not too long after their ship left them in Halifax.
While we were there, my Great Uncle Felice and Great Aunt Adeli also visited.  

Grandpa's brother Felice and his wife Adeli.

I was the youngest person in the house and was able to pick the brains of generations of immigrants from my family history.
We talked about family traits, their boat ride from Italy but, more importantly, we talked about food.
At the very mention of marinated mushrooms, my Great Uncle Felice sprang from his chair - a spry 77 years young, put on his coat and said, “Come’on, lessago….we gonna get somma mushrooms anda showa you ‘ow to makeit.”  And, he wasn't kidding.

We went straight to the market, picked up some mushrooms, worked together as a family and just a short amount of time later, we had these beautiful pickled mushrooms floating in oil...

Aunt Mary, showing me how it's done.
Aunt Adeli sorting out the mushrooms.
Grandpa (caught in a rare moment) helping in  the kitchen?!?!
Aunt Mary refused to let anyone do this part. 

They all laughed at me as I sneaked into the basement to take photos of their Cantina (or canning cellar) but, how could I pass up on something so beautiful!

You see, they never wrote any of this stuff down.  
All of the recipes were in their heads but, now that they are all getting older, I felt it was important to document these things before they were lost for good.
For the last year of so I've been collecting family recipes in a hand written cook book.  That trip in February filled my family cook book up to the brim.

The main premise of Brooklyn’s Preserved is that we’re preserving these family secrets and decades of a great love for food.
In the end, I see Brooklyn Treat Shoppe and Brooklyn’s Preserved living happily ever after in one place but, for right now; we’ll work together as a family - co-marketing and co-branding wherever possible.

As with anything else that comes out of our kitchen, we take our time so we can get it just right.
All of our produce is carefully sourced while we create partnerships to help support America's Family Owned Farms – more on this in another entry.
Each product is slow cooked with hand-picked, farm fresh fruits.  They are always free of additional pectin and low in additional sugars.
We want you to taste the beauty of the fruit in each and every jar.
We recognize that we're preserving the beauty of nature so; you can appreciate locally grown produce throughout the year.
Share with us these family secrets….enjoy Brooklyn’s Preserved!
We just finished making this year’s jars of Strawberry Jam and Strawberry Mint Lemonade.  They will be ready for sale as soon as we get the labels on them…We’ll definitely keep you posted!

Monday, April 18, 2011

Coney Cake

Most folks who know me, know that I'm a pretty passionate person.  This applies to little things like finding a penny on heads or ice cream cone shaped earrings but, it especially applies to big things like my business, baking and basically all things food.

If there's one thing that's not food related that I'm super passionate about, without a doubt, it's Coney Island.

Coney Island has been a reoccurring theme in my life (and in this blog).
I always feel happier when I make a visit.  I'm excited to introduce it to friends who have never been and revel in taking folks on the Cyclone for the first time!
It's a place so rich with history and personality and I'm always looking to learn more about how it all started.

Coney Island is not actually an island...but it once was. There was a small creek between Coney Island and the mainland of Brooklyn that is now filled by landfill, making Coney "Island" a peninsula. This was fairly obvious to me but, as my Brooklynite curiosity grew, I wanted to learn more about the first half of the name.

What the heck is a Coney?!?

Some of you who aren't from NY may know a "coney" to be a hot dog.  That's just weird to me but, I guess I get it's reference to Nathan's - where the hot dog really became famous.
Most of us who are from NY, already know that most spots with weird names are either named after the explorer who found the spot or the name is pulled from some derivative of a Native American name for the the land.  Coney Island is neither.

Once called "Rabbit Island" by the Dutch settlers, the island was known for it's abundance of rabbits and eventually was a place of sport where hunting for the animals was greatly popular.

There are disputes that the island we now call Coney Island received it's name for a number of other reasons but, I like this one.  I like the thought that the place I am driven to as "The People's Playground" was once a place where little bunnies played and roamed freely.

Because of this and our need to place homage on all things Brooklyn, I decided it would be really cool to toast Coney Island's history by naming our Carrot Cake after this very special little "island".

If you haven't already noticed, our Carrot Cake has been on our menu since day one as our "Coney Cake".  Cute, huh?
Get it?  Carrots?  Rabbits?  Get it??
[this image is our carrot loaf - the cake is traditionally covered with frosting as noted below]

Our Coney Cake is a moist cake, dense with carrots (raisins and walnuts are optional).  We fill the cake with our White Chocolate Cream Cheese Frosting and top it with hand sculpted sugar carrots. (It's also available in cupcakes!!)

Honestly, it's super adorable and friggin' tasty!  So good, even the Easter Bunny can't resist! ;)

We think our Coney Cake is the PERFECT addition to your Easter dessert table so, get it touch and place your Easter order ASAP!!

Coney Island opened their rides for the 2011 season this past weekend!!  Make sure you get there to experience the magic first hand!

To learn more about Coney Island, check out the following links:

**We sincerely apologize to all of our Jewish friends who obey the laws of Passover.  We hope to have a fancy passover treat to offer you next year!

Friday, April 15, 2011

Dusting off the blogger button....

It's been a very long time since I dusted off this blog thing - way too long!
The last few months have been more insane than usual but, well worth it!  I have a lot to share but, for the sake of not overwhelming you with all the juicy details (and giving a bit of a teaser) I'll spread all of the awesome updates across a few entries.

So, where've I been??
Well, when I dropped off the face of the earth in August, I had started a new day job.
I spent a few months working very closely with Jacques Torres -Mr. Chocolate himself - at his flagship location in Hudson Square and on the Upper East Side on Amsterdam Ave.  It was a fantastic opportunity that I just couldn't pass up.
Not only is Chef Torres one of the world's top pastry chefs but, he started his chocolate empire as a small Mom-n-Pop business in DUMBO, Brooklyn.  I learned so much from him about owning and operating a small NYC confectionery business in both front and back of house and am grateful for every single second I was able to pick his brain.

I stopped working with Jacques in December to get ready for the holiday season at BTS.  I also wanted to take some time to apply all the lessons I learned to my business - wrangling in the focus of Brooklyn Treat Shoppe, our menu and all of our upcoming products.

I then turned my focus toward local sourcing.
As a small business starting with very little to no start up funds, we didn't have the opportunity to get our ingredients from all of the places we really wanted to.
My ultimate intention is for us to eventually graduate to a place where we are hyper informed of where our ingredients come from.  Every day, we get closer and closer to this attaining goal.
Currently, I'm very proud to say we are now making a good amount of our base ingredients from scratch and have sourced all of our produce from local farmers. (...more to come on this soon!)
To drive that point home, we think you should know, we are currently using 100% NY dairy and have replaced the commercial peanut butter we were using with our small batch in-house peanut butter!

We're growing more and more each day and have some really great surprises in store for you in the coming months.  I can't wait to tell you all about it!

But, right now, we need to focus on the holiday at hand....Easter.
Keep your eyes peeled for a more steady stream of blogs and remember to check out our cake photos on Facebook.
Talk soon,