W in Ca E S Cia O

Total Page：16

File Type：pdf, Size：1020Kb

PtitWhite Fu SplitBea Top White WhiteCaes Cake Strawberry Split Top White Chocolate Cake Cracked Wheat Chocolate Strawberry Cake Rye Lemon Sour Dough Lemon Cake Vanilla Cheese Marble Cake Turtle Poppy Egg Bread Italian Cream Sesame Egg Bread Pineapple Upside Down French Cheese Cake Clown cookies Raisin Cies Holiday Bread Oatmeal Raisin Cinnamon Bread M&M Chocolate Chip VanillaCupcaes Cupcake Chocolate Cupcake Snickerdoodle Pecan Pie P Strawberry Cupcake Sprinkle Lemon Cheese Peanut Butter Pumpkin Pie Butter Pecan Cherry Pie Potato Rolls Multi Color Sugar Peach Pie Rolls Parker House Rolls Daisy Apple Pie Marble Thumbprint Blueberry Pie Vanilla Thumbprint German Chocolate Chocolate Thumbprint Lemon Thumbprint Gingerbread Men CheeseDnish Pockets Win Cae Cherry Danish Apricot Danish Rum Balls Turtle Caramel Bonies Almond Balls Scia O Chocolate Fudge Fruit Cake Customi eBake your cake ou special ae Cinnamon Crisp with Casa Linda Bakery! Sour Cream Pastries CoCinnamon Caes Ring Blueberry Cheese Ring Pund Cae Regular Pound Honey Nut Ring Our cakes are made with Banana Nut recipes that have been passed Cinnamon Apple Ring Cranberry Orange down from generations. Apricot Ring What makes our cake so Lemon Nut special is not just in the fresh Strawberry Cheese Date Nut ingredients but it is the Sticky Bun individual customers Pumpkin Nut that come in to order cakes. King Cakes Cinnamon Nut Hot Cross Buns Chocolate Chip = only seasonal.

Copy Link

Recommended publications

Something Sweet Cupcake Flavor List 2017 Name Description
Something Sweet Cupcake Flavor List 2017 Name Description (Some Flavors May Not Be Available All Year) Abigail Cream Cake, Vanilla Bean frosting, topped with a fondant flower Almond-Raspberry Almond Cake, Raspberry filling, Almond/Raspberry swirled frosting, topped w/sliced almonds Aloha Pineapple Cake, Pineapple frosting, topped with Macadamia nuts and toasted coconut AmaZING Yellow Cake, Vanilla filling, Raspberry frosting - Like a Hostess Zinger Apple Pie Apple Cake, Vanilla/ Cinnamon frosting, topped w/ Caramel sauce and a pie crust wafer Banana Cream Banana Cake, Vanilla frosting, topped w/vanilla wafers Banana Loco Banana Cake, Nutella filling, Chocolate/Nutella swirled frostong topped with yellow jimmies and a banana chip Banana Split Banana Cake, Vanilla frosting, topped w/ caramel, chocolate and strawberry sauce plus a cherry on top Beautifully Bavarian Yellow Cake, Chocolate frosting, Bavarian cream filling Better Than Heath Chocolate Cake, Caramel frosting, topped w/Caramel sauce and Heath toffee bits Birthday Cake Vanilla Cake with sprinkles, Tie-dyed Vanilla frosting, topped w/sprinkles Black Bottom Chocolate Fudge Cake filled and iced with Cream Cheese frosting, edged with black sugar crystals Black Forest Dark Chocolate Cake, Vanilla cream filling, Cherry frosting, cherry on top Blackberry Lemon Lemon Cake with Blackberries, Lemon/Blackberry frosting Blueberry Swirl Blueberry cake, blueberry vanilla frosting Boston Cream Pie Yellow Cake, Cream filling, covered with chocolate ganache Bourbon Pecan Bourban flavored chocolate
[Show full text]
Wellsley Farms® Freshness & Quality
CUSTOM CAKES | ORDER FORM Visit BJs.com to place an order online. WELLSLEY FARMS® FRESHNESS & QUALITY Please allow 24 hours for pickup. Need it sooner than 24 hours? See a BJ’s Team Member for assistance. Special orders are available upon request. Additional charges may apply for substitutions. Ask for details in-Club. Scan QR code for decorating ideas. 24 MINI ICED CUPCAKES 12 LARGE ICED CUPCAKES 12 LARGE ICED CUPCAKES Wellsley Farms® | Serves 12 – 24 Wellsley Farms® | Serves 12 Wellsley Farms® | Serves 12 12 Gold Cake and 12 Chocolate Cake Gold Cake with white frosting. Chocolate Cake with white frosting. with white frosting. $8.99 $8.99 $4.99 5" ROUND CAKE 10" ROUND CAKE TWO-TIERED ROUND CAKE Wellsley Farms® | Serves 6 – 8 Wellsley Farms® | Serves 20 – 30 Wellsley Farms® | Serves approx. 45 Gold Cake, buttercream filling Gold Cake, buttercream filling Gold Cake, buttercream filling with traditional buttercream frosting. with traditional buttercream frosting. with traditional buttercream frosting. $5.99 $14.99 $29.99 CAKE & CUPCAKE PLATTER 1/4 SHEET CAKE 1/4 SHEET CAKE Wellsley Farms® | Serves Approx. 20 Wellsley Farms® | Serves 12 – 16 Wellsley Farms® | Serves 12 – 16 8" Gold Cake with traditional buttercream Gold Cake, vanilla mousse filling with Marble Cake, chocolate mousse filling frosting. 12 Gold Cupcakes with white frosting. traditional buttercream frosting. with non-dairy whipped topping. $14.99 $16.99 $16.99 1/2 SHEET CAKE 1/2 SHEET CAKE FULL SHEET CAKE Wellsley Farms® | Serves 20 – 30 Wellsley Farms® | Serves 20 – 30 Wellsley Farms® | Serves 60 – 75 1/2 Gold Cake, 1/2 Chocolate Cake with Marble Cake, chocolate mousse filling 1/2 Gold Cake, 1/2 Chocolate Cake with traditional buttercream frosting.
[Show full text]
Dessert Menu
Dessert Menu Cup Cakes, Whole Cakes & Tarts Cupcakes (2 dozen minimum) Cupcake in your choice of flavor and frosting, with basic design $2.50 Unfilled Add a variety of fillings $4.00 Filled Sauced and garnished $4.45-5.95 Ask for pricing on additional decorations, logos, etc. Peach Almond Meringue Cake Roasted Peaches, 4 layers of Almond Meringues and Mascarpone Cream filling drizzled with rich Caramel Sauce $45…10” Cake (serves 12-20) Old Fashioned Spice Cake 4 layers of Spice Cake filled with Caramel Cream Cheese and covered with Vanilla Buttercream. $45…10” cake (serves 12-20) Carrot Sponge Cake 4 layers of light Carrot Cake studded with Raisins, filled with traditional or flavored Cream Cheese and covered with Swiss Meringue Buttercream $45…10” cake (serves 12-20) Cheesecakes Banana Foster $40… 12”Cake (12-20 servings) New York with seasonal fresh fruit $40…10” Cake (12-14 servings) Marble with mini Chocolate Chips $40…10” Cake (12-14 servings) Roulades Chocolate Sponge Roll with Cranberry Compote and Vanilla Mousse Pumpkin Sponge Roll with Chocolate Cream Cheese and Walnuts Lemon Sponge Roll with Raspberry Preserves and Lemon Mousse $40 …(Serves 16) Add 1 quart of Raspberry, Cranberry or Chocolate sauce … $10 Traditional Fresh Fruit Tart Buttery Cookie Crust, traditional Pastry Cream assorted seasonal fresh Fruits $35…10” tart (serves 10-12) Earl Grey Ganache Tart Chocolate Cookie Crust, Earl Grey infused Bittersweet Ganache, Candied Orange Slices $38…10” tart (serves 10-12) Pear Rum Raisin Tart Cookie Crust, Caramelized Pears over
[Show full text]
Menueff 3 1 20
Simpler Tastes JCakes Originals Premium Cakes Great for Children Tried & True JCakes Favorites The Hit of the Party! Size Servings Price Size Servings Price Size Servings Price 8” Round 12 40.00 8” Round 12 $44.00 10” Round 18 $55.00 8” Round 12 $46.00 10” Round 18 $59.00 10” Round 18 $62.00 ¼ Sheet 25 $66.00 ¼ Sheet 25 $68.00 ⅓ Sheet 35 $88.00 ¼ Sheet 25 $75.00 ⅓ Sheet 35 $95.00 ⅓ Sheet 35 $99.00 ½ Sheet 50 $110.00 ½ Sheet 50 $119.00 ⅔ Sheet 65 $159.00 ½ Sheet 50 $129.00 ⅔ Sheet 65 $169.00 ⅔ Sheet 65 $179.00 ¾ Sheet 75 $179.00 ¾ Sheet 75 $198.00 Full Sheet 100 $220.00 ¾ Sheet 75 $199.00 Full Sheet 100 $235.00 Full Sheet 100 $259.00 Twinkie Cake Chocolate Mousse – Our most popular cake! Three layers of golden cake filled and frosted with Two moist layers of chocolate cake sandwiched with Chocolate Dipped Strawberry our signature vanilla French buttercream. Our most popular Chocolate Mousse Cake with Chocolate Devils Food one thick layer of chocolate mousse, glazed with dark chocolate ganache. sliced strawberries in the filling, glazed with Our traditional chocolate cake frosted with your Fresh Fruit Genoise dark chocolate ganache. choice of chocolate or vanilla French buttercream. White Chocolate Mousse Boston Cream Three layers of golden cake filled with pastry cream, berries and seasonal fruit. Frosted with vanilla Marble cake filled with white chocolate mousse One layer of golden cake and one layer of chocolate French buttercream. topped with a dark chocolate ganache and cake filled with vanilla pastry cream, glazed with Raspberry Butter Cream finished with a vanilla French buttercream dark chocolate ganache.
[Show full text]
Cakes-Wegmans-Nutrition-Facts.Pdf
Bakery Nutrition Facts Buttercreme Serving Calories Saturated Trans Total Dietary Vitamin Vitamin Calories Total Fat Cholesterol Sodium Sugar Protein Calcium Iron Sheet Cakes Size from fat Fat Fat Carbohydrate Fiber A C Serving size - 1 slice g g %DV g %DV g mg %DV mg %DV g %DV g %DV g g %DV %DV %DV %DV 1/4 Sheet Yellow Cake with 77 340 190 21 32 7 35 0 30 10 190 8 39 13 0 0 30 2 2 0 6 2 Buttercreme, 1/18 Cake 1/4 Sheet Yellow Cake with 77 350 200 22 34 7 35 0 30 10 200 8 36 12 1 4 25 3 2 0 6 6 Chocolate Buttercreme, 1/18 Cake 1/4 Sheet Chocolate Cake with 78 340 190 21 32 7 35 0 25 8 220 9 38 13 1 4 30 2 2 0 2 6 Buttercreme, 1/18 Cake 1/4 Sheet Chocolate Cake with 76 340 190 21 32 7 35 0 25 8 210 9 35 12 1 4 26 2 2 0 2 8 Choc Buttercreme, 1/18 Cake 1/2 Sheet Yellow Cake with 81 350 190 21 32 7 35 0 35 12 210 9 40 13 0 0 30 2 2 0 6 2 Buttercreme, 1/36 Cake 1/2 Sheet Yellow Cake with Choc 81 360 200 22 35 7 35 0 30 10 220 9 37 12 1 4 25 3 2 0 8 6 Buttercreme, 1/36 Cake 1/2 Sheet Chocolate Cake with 81 350 190 21 32 7 35 0 25 8 230 10 38 13 1 4 30 2 2 0 2 6 Buttercreme, 1/36 Cake 1/2 Sheet Chocolate Cake with 81 350 200 22 34 7 35 0 25 8 240 10 35 12 2 8 24 3 2 0 2 10 Choc Buttercreme, 1/36 Cake 1/2 Sheet Chocolate & Yellow Half & Half Cake with Buttercreme, 76 330 170 19 29 6 30 0 30 10 210 9 36 12 1 4 28 2 2 0 4 4 1/30 Cake 1/2 Sheet Chocolate & Yellow Half & Half Cake with Chocolate 76 330 190 21 32 7 35 0 25 8 220 9 34 11 1 4 23 3 2 0 4 8 Buttercreme, 1/30 Cake 1/2 Sheet Marble Cake with 81 360 200 22 34 7 35 0 30 10 250 10 37 12 1 4
[Show full text]
Download the Recipe Book
For: Time: Cooking: Difficulty: Accessories: Ingredients Preparation Bon appétit! Temperature / thermostat conversion table Thermostat 1 30 °C 86 °F Thermostat 2 60 °C 140 °F Thermostat 3 90 °C 194 °F Thermostat 4 120 °C Thermostat 4-5 140 °C 248 °F 284 °F 1 Thermostat 5 150 °C Thermostat 5 150 °C 302 °F 302 °F 2 Thermostat 6 180 °C 356 °F Thermostat 5-6 170 °C Thermostat 7 200 °C 338 °F 3 392 °F For: Time: Thermostat 6 180Thermostat °C 8 240 °C 464 °F Cooking: 356 °F 4 Difficulty: Thermostat 9 270 °C Thermostat 6-7 190 °C Accessories: 518 °F 374 °F 5 Tip: to find the equivalent of the required thermostat in °C, multiply its number by 3. Thermostat 7 200 °C 392 °F 6 Speeds conversion table ThermostatIngredients 7-8 220 °C Preparation 428 °F 7 Thermostat 7-8 230 °C 446 °F 8 Thermostat 8 240 °C 4 speeds 700W 7 speeds 1000W 464 °F Speed 1 Speed 1 Speed 2 Speed 2-3 Speed 3 Speed 4 Speed 4 Speed 5-6-7 Pulse Pulse List of abbreviations tsp Teaspoon tbsp Tablespoon Bon appétit! For: Time: Cooking: Difficulty: The Essentials Accessories: •Pancake batter •Choux pastry •Scones •Shortcrust pastry •Shortbread •White loaf Ingredients•Seeded loaf Preparation Special Moments •Molten chocolate cake •Lemon cake •Marble cake •Lemon meringue pie •Meringues •Fruit clafoutis Appetizer •Gougères •Fougasse •Mayonnaise •Tomato & basil verrines •Vegetable muffins •Savoury loaf Savoury Moments •Quiche Lorraine •Coleslaw •Stuffing •Springtime quiche •Chicken pie •Pizza dough •La Reine pizza Bon appétit! Pancake batter Here's a great way to enjoy a perfect evening with friends or family: throw a crêpe party! Sweet, savoury, or both - the choice is yours! For: 4-6 people Time: 5 minutes Cooking: 5 minutes Difficulty: Accessories: Ingredients Preparation 1- In the blender bowl, add the eggs, milk, sugar, butter and vanilla seeds scraped from the pod.* Mix at speed 2 for 30 seconds.
[Show full text]
Download the Brochure As a Pdf File
Cakes for Occasions by Kim Morrison P.O. Box 151, Spring Mills, PA 16875 814-422-8779 [email protected] Our European-quality cakes are designed to perfection just for you. We believe they should be as delicious on the inside as they are lovely on the outside. Always made entirely “from scratch” using the finest ingredients, they are rich with butter, local cream, real vanilla, and dark Belgian chocolate, and are never overly sweet. A tier of cake typically consists of two layers, a filling in between, and frosting and decoration on the outside. Wedding cakes include an Anniversary tier in addition to those for serving guests. With styles, sizes, and flavors to suit every occasion, we are always happy to help you choose the perfect combination. Simple or lavish, we welcome special requests and we will do our utmost to fulfill them. Please feel free to call with inquiries, for price ranges, or to schedule a consultation for your wedding or other large event. Kim L. Morrison Cakes Sour Cream Yellow Cake moist, flavorful, and pale ivory; a great favorite, and excellent with all fillings and frostings Sour Cream Chocolate Cake dark and fragrant with chocolate, butter, and vanilla White Velvet Cake tender, delicate, and colored pale ivory with butter and vanilla Chocolate Almond Cake dense with almonds and bittersweet chocolate Butter Nut Cakes finely-ground nuts in rich yellow cake --Butter Almond with a touch of almond extract --Butter Pecan mellow and classic --Butter Hazelnut unique European flavor Orange Almond Cake butter almond cake made lush with orange liqueur syrup Marble Cake less rich, with swirls of yellow and milk chocolate cake Buttermilk Spice Cake high, light, and wonderfully spicy PAGE 1 © KLM2008 Cakes for Occasions by Kim Morrison P.O.
[Show full text]
A Textbook of Baking and Pastry Fundamentals
A01_LABE5000_04_SE_FM.indd Page 1 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... On Baking A TEXTBOOK OF BAKING AND PASTRY FUNDAMENTALS | FOURTH EDITION A01_LABE5000_04_SE_FM.indd Page 2 10/18/19 7:18 AM f-0039 /209/PH03649/9780135238899_LABENSKY/LABENSKY_A_TEXTBOOK_OF_BAKING_AND_PASTRY_FUND ... Approach and Philosophy of On Baking This new fourth edition of On Baking: A Textbook of Baking and Pastry Fundamentals follows the model established in our previous editions, which have prepared thousands of students for successful careers in the baking and pastry arts by building a strong foun- dation based upon proven techniques. On Baking focuses on learning the hows and whys of baking. Each section starts with general procedures, highlighting fundamental principles and skills, and then presents specific applications and sample recipes or for- Revel for On Baking Fourth Edition mulas, as they are called in the bakeshop. Core baking and pastry principles are explained New for this edition, On Baking is as the background for learning proper techniques. Once mastered, these techniques can now available in Revel—an engag- be used to prepare a wide array of baked goods, pastries and confections. The baking ing, seamless, digital learning experi- and pastry arts are shown in a cultural and historical context as well, so that students ence. The instruction, practice, and understand how different techniques and flavor profiles developed. assessments provided are based on Chapters are grouped into four areas essential to a well-rounded baking and pastry learning science. The assignability professional: and tracking tools in Revel let you ❶ Professionalism Background chapters introduce students to the field with material gauge your students’ understanding on culinary and baking history, food safety, tools, ingredients and baking science.
[Show full text]
Cake Recipes Index
Cake Cake Recipes Index ● Carrot Cakes : INDEX ● Chocolate Cakes : INDEX ● Lemon Cakes : INDEX ● Seed Cakes (various seeds) : INDEX ● Upside Down Cakes : INDEX ● Apple Cakes : COLLECTION ● Apple Coffee Cake ● Apple Pie Cake ● Banana Bread & Banana Cake ● Banana Yogurt Cake ● Belle of Amherst Black Cake Recipe ● Better Than Sex Cake ● Black Bottom Cupcakes ● Black Cake : COLLECTION ● Brazil-nut date cake ● Chocolate Chip Cake ● Cocoa Cola Cake ● COLLECTION: Cakes Vol.1 (of 5) ● COLLECTION: Cakes Vol.2 (of 5) ● COLLECTION: Cakes Vol.3 (of 5) ● COLLECTION: Cakes Vol.4 (of 5) ● COLLECTION: Cakes Vol.5 (of 5) ● COLLECTION: 4 More Cakes from Stayka ● Dundee Cake ● Ethel's Orange Cake ● Friendship Cake/Bread ● Gateau Basque ● Grandma's Applesauce Cake with Raisins and Pecans ● Grandma's Gingerbread http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (1 of 2) [12/17/1999 10:44:22 AM] Cake ● Helen's Apple Coffee Cake ● Jewish Apple Cake ● Lady Baltimore Cake ● Lamingtons ● Light Fruit Cake ● Liqueur Cakes : COLLECTION ● Macaroon Cake ● Nut Cakes ● Orange Cake ● Peach-Glazed Savarin ● Pineapple Crumbcake ● Pumpkin Cake w/Orange Glaze ● Rum Cake ● Savannah Cream Cake ● Semolina and Yogourt Cake ● Seventh Heaven Cake ● Spice Cake ● Spider Cake ● Yoghurt-Glazed Gingerbread amyl http://www.cs.cmu.edu/~mjw/recipes/cake/index.html (2 of 2) [12/17/1999 10:44:22 AM] Carrot Cakes Carrot Cakes Index ● Carrot Cake (1) ● Carrot Cake (2) ● Carrot Cakes : COLLECTION ● amyl http://www.cs.cmu.edu/~mjw/recipes/cake/carrot-cake/index.html [12/17/1999 10:44:26 AM] Carrot Cake Carrot Cake From: [email protected] (Stephanie da Silva) Date: Wed, 7 Jul 93 9:25:53 CDT Carrot Cake Dry Ingredients (Combine and set aside): 1 1/3 cups flour 1/2 tsp.
[Show full text]
Copyrighted Material
12_443810_bindex.qxp 2/8/07 10:39 AM Page 335 INDEX ; A Almond paste Glaze, 25, 121, 153, 162 Acetate liners, 151, 165 about, 120 Orange Torte, 22–26 Almond(s). See also Almond in Frangipane Tart, Orange, Paste, 23, 220 paste; Nougatine 119–121 Puree, 287 Brussels, 140–141 in Génoise, Almond, 22–23 Puree, Potato Puffs with, Buttercream, and Hazelnut, in Génoise, Chocolate 254–256 300, 302 Almond, 33–34 in Strudel, Maryland, with Frangipane Tart, Orange, to make, 220 Manchego Cheese and 119–121 in Pithivier, Almond, with Champagne Grapes, Génoise, 22–23 Prosecco–Almond 114–115 Génoise, Chocolate, 33–34 Grappa Sabayon, Armagnac Sabayon, Frozen, to grind, 298 218–223 Prune Turnovers with, Lace Cookies, 126 in Vanilla Nuts, 143 122 Macaroon Meringue Torte, in Wellingtons, 141 Avocado Ice Cream, Sour 79–81 Amaretto Nougat Cups, Cream Waffles with, 261 in Meringue Rounds, 299 146–149 Pain de Genes with Apple Gingered Watermelon Compote, 236 B Rind, 85 Coulis, 151 Babas, Custard–Filled, with Pithivier with Croissant Bread Pudding, Pear William, 172–174 Prosecco–Almond Fruited, 236, 237–238 Babka, Chocolate, 47–49 Grappa Sabayon, Lime Mousse, 150–151 Baking mat, silicone, 201 218–223 Marmalade, 150, 281 Baking pans in Rice Parfaits, Red-and- Marmalade Sandwiches, cake, 13–14, 40 White, with Cranberry 280–283 to rotate in oven, 8–9 Leather, 200–201 COPYRIGHTEDApricot(s) MATERIALto season, 40 Succès, Espresso, with in Babka Filling, 47 sizes of, 13–14 Espresso Ice Cream, Buttercream, Orange, 25 tart or tartlet, 18 316, 318–319 Coulis, 289 Baking
[Show full text]
Esa Standard Document
M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan
[Show full text]
DESSERTS Mexican Chocolate Bars Chocolate Cookie Crust with Cinnamon and Mild Chili Mexican Chocolate Dough, Then Baked
DESSERTS Mexican Chocolate Bars Chocolate Cookie Crust with Cinnamon and Mild Chili Mexican Chocolate dough, then baked. Dessert Bars **All Dessert Bars $2.80 per person, unless otherwise noted** Blueberry Pie Bars Wild Blueberry Compote with Cinnamon Streusel Red Velvet Cake Bars With Cream Cheese Frosting Salted Caramel Pretzel Bars Layers of Caramel and Pretzels on a Short Dough Crust Dark Chocolate & Orange Bars With Orange Marmalade and Chocolate Crumb Topping Chocolate Coconut Cream Bars Layers of Coconut shavings and Belgium Tropical Dessert Bars Chocolate on top of a Short Dough Crust With Pineapple Custard and Coconut Shortbread Chocolate Ricotta Cheesecake Bars Tart Cherry Cheesecake Bars Italian Ricotta slices the richness of Belgium With a buttery Graham Cracker Crust Chocolate to combine into a smooth treat Peanut Butter Blondies White Chocolate Cranberry Bars House made Peanut Butter is paired with Butterscotch Chips. Rich White Chocolate accented with whole sugared Cranberries Peanut Butter Cake Bars Strawberry Shortcake Bars Peanut Butter Pound Cake topped with a Rich Chocolate Ganache Fresh house made Strawberry compote tops the Shortbread base, and garnished with salted Peanuts Meringue finish Nano Bars Lemon Basil Cheesecake Bars Chocolate Graham crust with layers of Coconut shavings, Almond Graham Cracker crust bases the Lemon cheesecake, slices and Vanilla Buttercream garnished with Basil Crystals Raspberry Fudge Bars Pineapple Upside Down Bars Fudge Chocolate on Short dough with Raspberry Compote Pineapple Caramel, Maraschino Cherries and Frangepan Orange Dreamsickle Bar German Chocolate Cake Bars Short dough crust with Orange Marmalade and Vanilla Custard These mouthwatering bars taste just like German chocolate cake, layers of chocolate are atop a pastry crust and complimented with Dark Chocolate Derby Bars toasted coconut.
[Show full text]