My friend Emily Stashower mentioned that she subscribed to a monthly artisan sweets delivery service called Treatsie. I just had to find out more, so Emily agreed to write a guest post after sampling several months worth of treats. FYI: Emily paid for the service, so this is an unbiased review.
Emily Stashower is an amateur nature enthusiast, blogger and mother of twins. After a career in healthcare and numerous community organizations, her current endeavor, her blog www.rootsinreality.com, was started on a lark to combine a love of gardening, writing, photography, nature and an inability to meet deadlines. The blog notes that "sometimes an empty nest is just a nest without a bird. Other times, it's a middle aged suburban woman rediscovering interests and cultivating passions."
Emily Stashower:
Subscription Sweets
It’s pretty hard to ignore the array of delivery services available these days and it seems like one can subscribe to just about anything and everything imaginable. What was once a novelty, such as a subscription to a special magazine (oh how I eagerly anticipated “Tiger Beat” each month), Fruit of the Month Club and/or more recently, Flower of the Month Clubs, is now commonplace. I’ve yet to take the plunge and subscribe to one of the meal services, tempting though they may be, but when I came across the possibility to subscribe to a monthly artisan sweet service, I caved. That’s right – I’m a subscriber to a service that curates artisan sweets and delivers them monthly. Welcome to www.treatsie.com.
I have a sweet tooth and, fortunately for me, it is satisfied easily with “just a taste” of something unique and sweet – that is exactly what Treatsie provides. If you want to receive large quantities of desserts, this is not the service for you but if you would like to sample from a diverse assortment of sweets, Treatsie more than fits the bill.
So far, I’ve received three boxes in the subscription service and here’s what just arrived for May:
Previous boxes have had more chocolate (so this one was a little disappointing but more on that in a bit) and they are always selected from at least 3 different companies. Some of the more memorable items have included delicious shortbread covered in salted caramel and then drizzled with chocolate, chocolate covered graham crackers topped with sea salt, vanilla bean shortbread and key lime macaroons. One standout was the Lambrecht Gourmet Toffee packaged in cello bags with a few pieces in each bag. Flavors included Southern Pecan Toffee, Karma Toffee (butter toffee with roasted slivered almonds then drenched in mocha/caramel chocolate) and Hoity Toity Toffee (toffee with dry roasted macadamia nuts covered in imported white chocolate).
In advance of the month’s delivery, Treatsie emails customers to highlight seasonal products that can be added on to the subscription. This month, I added on “Sticky Toffee Pudding Bars” and they’re terrific:
Even if you add on to the basic monthly subscription, it seems like the delivery always includes “just the right amount” of sweets. You won’t feel like you’ve overindulged – you can’t eat an entire box of delicious artisan sweets because they don’t send you a huge box. Each box includes a carefully curated selection of about 4 – 6 sweets chocolates in a box and if you’ve added on anything, you have even more to enjoy. It’s a lot of fun to read the descriptions, go through the box’s contents and look forward to sampling a sweet over the following days. The boxes have been consistently good – so good, in fact, that I sent a box as a gift to my father and wouldn’t hesitate to send a subscription to someone.
How does this subscription service work? The first step is to decide on what plan you would like; you can be billed monthly ($20), quarterly ($19) or annually ($17) per box. Boxes are shipped after the 15th of each month and you can cancel at any time. I decided to subscribe for a year and paid for it at one time. No matter what, you are guaranteed to receive a box of treats from at least 3 different vendors every month and it contains up to $25 of gourmet sweets in each box.
When subscribing, they ask a limited amount of information by soliciting a rating about milk chocolate, dark chocolate and coffee/espresso. However, it’s merely a “thumbs up” or “down” and unless I missed something, there’s little else to direct the choices (e.g. do you like nuts, coconut and/or are there other flavors or ingredients you have specific likes/dislikes about).
Once you select the billing and rate those few tastes, you customize the box – the choices are a standard box or you can “double up” and get $50 worth of sweets per month. No matter what plan you select, the first box will be doubled up and I was thrilled to receive TWICE as much toffee, shortbread and individually wrapped chocolate bites.
Even if you don’t subscribe to the monthly service, you can order from Treatsie’s website – but it should be noted that the website’s selection(s), just like the monthly offerings, change according to season and availability. Something you may have loved a few months ago might not be available any longer. However, the subscription service and website (if used for add-ons and/or a one time gift box) always offers a wide variety of chocolate bars – using many different companies and within that, some amazing selections.
Other companies offered via Treatsie which consistently offer superior products include Dolcetta (amazing chocolate bars – I particularly recommend the Dolcetta Sweets Milk Chocolate Pretzel Bar), Nunu Chocolates, Cocoa Rouge Dark & White Chocolate Swirl Bar, Cocoa Rouge Milk Chocolate Hazelnut Bar and Dick Taylor Ginger Snaps Bar.
The website lists best sellers and I have to admit the Milk Chocolate Colts Bolts (pure milk chocolate layered with peanut butter and whole roasted almonds) are calling me. After all, they won the “Outstanding Confection" Award at the International Fancy Food Show!
Treatsie offers a vegan alternative in addition to the subscription service, it’s a great resource for gifts and specialty boxes and they also offer wedding favors. And although it’s likely you could scour the website to find these recommendations (and much more) there’s something really satisfying about the anticipation of a monthly delivery of curated artisan sweets. Slightly indulgent, I admit, but well worth it.
To date, the “hits” far outweigh the “misses” (the edible dough was sickly sweet, and I could have done without the unusual flavored lollypops with bubblegum centers) and the only thing I really should be weighing is . . . myself. I’ll stick with the basic service with the occasional “add on” to keep that sweet tooth satisfied & under control – but if you’re in the mood for an unusual, tasty and high quality surprise hand selected for your enjoyment and delivered right to your door each month, give www.treatsie.com a try.
Friday, June 17, 2016
Father's Day Chocolate Gifts: Chocolate Tools, Ties, and More!


What to give Dad for Father's Day? What a dilemma. There are so many cool chocolate items available that Dad will love. Of course, you can always get out the mixer and bake a chocolate cake!
Several different companies make molded novelty chocolate. Chocolate Vault offers a 6 piece tool set that is fun and creative! They also offer some nice looking chocolate ties. Does your father still wear ties? In addition there are Beer Mug chocolate lollies and lots of individual bars that say World's Greatest Dad, etc. If Dad has a hobby, you have more choices such as fishing, tools, computers, and money! Dad can't have enough money, can he, or enough chocolate
?Totally Chocolate has lots of fabulous molded chocolates. I've tasted their delicious Belgian milk and dark chocolate. Their chocolates are exquisitely engraved and molded and very reasonable. I love their package of chocolate golf balls--white chocolate, milk chocolate and dark chocolate. Located in Blaine, WA, they ship all over the U.S. I especially enjoyed their Bite Back at the IRS chocolate bars. They have ready to ship favorite designs, and they'll do custom designs, as well.
My father wasn't much of a chocolate lover, but I loved him all the same. He passed away 13 years ago, but it seems like only yesterday. He encouraged and supported me throughout my varying careers and educational pursuits, and he always told me I could accomplish anything and succeed in whatever I tried.
One thing we shared in common was our love of mysteries. I'm the Editor of the Mystery Readers Journal and I also blog at Mystery Fanfare. Over the years my taste in mysteries has changed. I read more hardboiled, dark mysteries now like my father always did. You can't imagine how many times I finish a book, and I say to myself, "I have to send this to Dad. He'll love it." My father engendered a love of mysteries in me through his collection of mystery novels and Ellery Queen Magazines.
List of Father's Day Mysteries
Thursday, June 16, 2016
National Fudge Day: Fudge Recipe Round-Up
However, I had my first taste of 'real' fudge down the shore in Atlantic City. Fudge was sold along with Salt Water Taffy at many of the Boardwalk candy shops.
In honor of National Fudge Day, I'm posting a Recipe Round-Up of Fudge Recipes that have appeared on DyingforChocolate.com!
Just an FYI: I'm from Philly, and I grew up with Philadelphia Cream Cheese, so the Philly Fudge recipe below is an adaptation of the famous uncooked fudge recipe developed by Philadelphia Brand Cream Cheese. It became popular right after World War II. It really is foolproof.
Be sure to scroll down for all the links to fabulous Fudge!!!
History of Fudge: Fudge was supposedly invented in the U.S. in the late 1880s. Historians believe the first batch of fudge resulted from a bungled batch of caramels, as in "Oh, Fudge." I don't think so... According to Wikipedia, the main component of Fudge was similar to the traditional recipe for Scots Tablet found in The Household Book of the Lady Grisell Baillie (1692-1733).
One of the first documented examples of American fudge (containing chocolate!) was found in a letter written by Emelyn Batersby Hartridge, a Vassar College student, who wrote that a friend's cousin made fudge in Baltimore in 1886 and sold it for 40 cents a pound. Hartridge asked for the fudge recipe, and in 1888 made 30 pounds of the fudge for the Vassar Senior Auction.
Other fudge recipes in the USA can be traced back to the late nineteenth and early twentieth centuries. Mackinac Island fudge ice cream (vanilla ice cream blended with small chunks of fudge) is still sold on Mackinac Island in Michigan, and surrounding areas, where shops have been selling fudge to summer vacationers since the late nineteenth century.
In The Candy Book (Alice Bradley, 1929) an entire chapter is devoted to fudge.
Fudge is a crystalline candy, which means that, unlike lollipops, caramels, and taffy, crystal formation is the key to making great fudge. Tiny microcrystals of sugar in fudge give fudge its firm but smooth texture. The secret to successful fudge is getting these crystals to form at just the right time. Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. When the crystals are small enough, they don’t feel grainy on your tongue, but smooth.
While you ultimately want crystals to form, it's important that they don't form too early. Now this is where it gets tricky! The key to successful, non-grainy fudge is in the cooling, not the cooking. If you disturb the cooling fudge during this cooling phase, you increase the potential for larger crystals (seed crystals) of sugar to form too early and thus a grainy fudge results.
O.K. this is too much for me to take in, not being a candy maker. So how to make fudge relatively easy?
FUDGE RECIPE LINKS
S'mores Fudge: 2 Recipes
Elsie's Double Chocolate Nutty Fudge
Bailey's Irish Cream Fudge
Granny Hollin's Peanut Butter Fudge
Penuche (Creamy Praline) Fudge
Layered Mint Chocolate Fudge
Five Minute Dark Chocolate Coffee Fudge
Candy Cane Fudge
Retro Marshmal-O Fudge
Fanny Farmer Fudge
Triple Chocolate Honey Fudge
Marshmallow Fluff Fudge: 2 Vintage Ads & Recipes
Retro Ronrico Rum Fudge
Peanut Butter Fudge
Six Vintage Holiday Fudge Recipes
Cinderella Pink Fairy-Tale Fudge
Double Layer Fudge
Nutty Fudge (3 recipes)
Goldie's Fudge
Vanilla Macadamia Nut Fudge
Nigella's Chocolate Pistachio Fudge
Creamy Chocolate Fudge
Chocolate Coffee Fudge
Ruth Jordan's Busy Lady Fudge
Foolproof Dark Chocolate Fudge
Easy Million Dollar Fudge
PHILLY FUDGE
Ingredients
4 ounces unsweetened chocolate
1 - 8 ounce package Philadelphia Cream Cheese, softened
2 Tbsp milk or cream
4 cups sifted powdered sugar
1 tsp vanilla extract
Dash of salt
1/2 cup coarsely chopped pecans or walnuts
Directions
Butter 8 inch baking pan well; set aside.
Melt chocolate in double boiler over hot, not boiling water.
Mix cream cheese and milk (or cream), beating on high speed until smooth.
Add powdered sugar, 1/2 cup at time, and beat at low speed until creamy.
Blend in melted chocolate, vanilla, and salt. Beat until smooth.
Stir in pecans or walnuts, but not both.
Press mixture into pan, cover with plastic wrap and chill overnight or until firm.
Cut into 1 1/4-inch squares.
Wednesday, June 15, 2016
Devil's Food Cake vs Chocolate Cake
According to Wikipedia:
Because of differing recipes and changing ingredient availability over the course of the twentieth century, it is difficult to precisely qualify what distinguishes Devil's food from the more standard chocolate cake. The traditional Devil's food cake is made with shredded beets much the way a carrot cake is made with carrots. The beets add moisture and sweetness to the cake, helping it to be very rich. The red of the beets slightly colors the cake red and due to the richness of the cake it became known as the Devil's food.
O.k. That's a beet cake or a 'natural' red velvet cake, and I make a good one, but it's not a Devil's Food Cake in my opinion.
Devil's food cake is generally more moist and airy than other chocolate cakes, and often uses cocoa as opposed to chocolate for the flavor as well as coffee. The lack of melted chocolate and the addition of coffee is typically what distinguishes a Devil's food cake from a chocolate cake, though some recipes call for all, resulting in an even richer chocolate flavor. The use of hot, or boiling water as the cake's main liquid, rather than milk, is also a common difference.
Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate) which raises the pH level and makes the cake a deeper and darker mahogany color. Devil's food cake incorporates butter (or a substitute), egg whites, flour (while some chocolate cakes are flourless) and less egg than other chocolate cakes. Devil's food cake was introduced in the United States in the early 20th century with the recipe in print as early as 1905.
A similar cake, the red velvet cake, is closely linked to a Devil's food cake, and in some turn of the century cookbooks the two names may have been interchangeable. Most red velvet cakes today use red food coloring, but even without it, the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. When used in cakes, acid causes reddening of cocoa powder when baked, and before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and a long list of similar names for chocolate cakes.
And, lastly: A traditional difference between just a chocolate cake and a devil's food cake is more chocolate. "When the larger amount of chocolate is used, it is a black, rich Devil's Food," said the first Joy of Cooking (1931 p. 236, cited in the Food Timeline, which has additional material on the history too).
I'm partial to Devil's Food Cake.
Here are several mid-century recipes. Sorry about the light print on the first cookbook.
I've posted many Devil's Food Cake recipes in the past, but today I have four mid-century recipes.
The first recipe is for Cocoa Devil's Food Cake from How To Get the Most Out of Your Sunbeam Mixmaster (1950). I posted a "Mix-Easy" Devil's Food Cake for Mother's Day, and you might want to look at that one, too. It's pretty much the same as the following recipe. The following page in the Sunbeam Mixmaster Cookbook is great for today's post since there's a Chocolate Cake recipe next to the Devil's Food Cake recipe.
This same cookbook has a recipe for Black Devil's Food Cake, so now we have Cocoa Devil's Food Cake, Black Devil's Food Cake, and a Red Devil's Food Cake. As you see, the following Black Devil's Food cake is made with cocoa and with the addition of strong hot coffee or boiling water.
The Red Devil's Food Cake is a variation on the Chocolate Fudge Cake on the same page, and to save space, they didn't reprint the entire recipe! It's a very small pamphlet. The baking soda is increased, but otherwise it's the same cake. This recipe is from the Recipes for your Hamilton Beach Mixer-17 Delicious New Cakes (1947). Don't you just love that someone wrote good next to the recipe? It's the same recipe I posted (but from a different pamphlet) on Devil's Food Cake for Mother's Day.
And one more Red Devil's Food Cake from the same mid-century period. This one is from Kate Smith Chooses her 55 Favorite Ann Pillsbury CAKE RECIPES.
Enough Devil's Food Cake recipes? Never! Have a look at Martha Washington's Devil's Food Cake from Capitol Hill Cooks: Recipes from the White House by Linda Bauer. It's a great Buttermilk Devil's Food Cake! And, mystery author Eva Gates aka Vicki Delany has a guest post here on DyingforChocolate for Fun with Devil's Food Cake. Check out her recipe.
So what's the difference between Devil's Food Cake and Chocolate Cake? You decide.
Subscribe to:
Posts (Atom)








