The Tenant’s back again…first, let me ask all of you who regularly come to these wonderful dinners: Where do you put it all? I always end up at the end of one of these Bistro 185 wine dinners feeling as if I am filled to the very top of my body with wonderful food, unable to fit in one bite or one drop more, and the rest of you are just sitting around sipping the rest of your wine, or ordering coffee…how do you do it??

If that gives you the impression that last night’s dinner was a winner, it should. It was a real feast of incredible food Spanish-style, paired with wines that fit the mood and the dishes beautifully.

I can’t say I’m a wine expert, but I enjoy tasting the different kinds offered and seeing how well they go with the courses, and it’s always an adventure.

First came the tapas. You got to see yesterday what the tapas trays looked like, and they were filled with delicious treats. From the olives, nuts and cheeses to the specially prepared items like the crabmeat-stuffed deviled eggs, the salt cod fritters (passed around separately) with garlic aioli, and the Spanish tortillas — alternating layers of tortilla and potato slices, served cold with more of the aioli — these were a great exploration of appetizers Spain-style. So were the gazpacho shooters: narrow little shot glasses of cold, spicy Spanish vegetable soup, each topped with a shrimp. The wine for this course was Ramon Bilbao Crianza 2006: a deep cherry-red wine with a fruity, smoky flavor. All the Ramon Bilbao wines are produced in the Rioja Alta wine region of Spain.

Next came a bowl of tiny sautéed clams, swimming in the chorizo broth you saw a picture of cooking up on the stove yesterday. The little clams absorbed the rich, spicy flavor of the sausage-filled broth, so delicious that after having picked the clams out of their shells with the clam fork to eat them, you needed to switch to your spoon to scoop up every flavorful drop of the chorizo sauce. The original plan was to serve this course with Ramon Bilbao Limited Edition 2006, but as it turns out the 2006 vintage isn’t ready yet, so we were supplied with the 2004 vintage instead, which made a fine accompaniment.

Next came the Chicken Marbella. How did it taste on top of Yukon Gold mashers? Absolutely delicious! Because this was Spanish food, many of the dishes were spicy and pungent, with a heat that lasted long on the tongue. But the astringency of the green olives in this dish was counteracted beautifully by the addition of prunes, which contributed a special sweetness and made for a nice change of pace. And the mashed potatoes did a wonderful job of soaking up the sauce! It was accompanied by Volteo Viura Sauv Blanc Viognier, a blended wine whose lighter, fresher, flowery-buttery flavor also provided a contrast to many of the heavier red wines on the menu. Volteo wines come from Castilla-LaMancha, the world’s largest vineyard.

By the time you’ve enjoyed appetizers and a few courses at a dinner like this, you’re ready for a light, refreshing salad course, and that’s just what the Orange and Fresh Fennel Salad provided. The organic honey and lemon vinaigrette was the perfect taste to go with the combination of greens, orange slices and slivers of fennel — a sweet, juicy, delight. The wine, too, was just right for it: Volteo Rosé Garnacha, full of fruity scents and crisp flavor.

Last, but certainly not least, of the main courses was the South African Lobster Tail, Sea Bass and Scallop in Saffron Broth with Timbale of Saffron Rice with Peas and Roasted Red Peppers. Mere words cannot describe the pure, smooth, buttery sublime flavor of this lobster tail. The sea bass, coated wonderfully with the saffron broth, tasted almost as rich, as did the scallop. I overheard another diner saying he had never in his life eaten such a well-prepared scallop. The rice was a nice addition as well; it served as a little starch to play off the richness of the seafood. The wine for this course was Cruz de Alba Crianza 2006, an unusual choice to my mind because it’s a heavier, redder wine than I’m used to thinking of as ideal for a seafood course, but it worked well. This wine is produced in one of Spain’s fastest developing wine regions, Ribera del Duero.

I must admit that by the time the dessert course came around, I didn’t have much room left for both the desserts and the Drysac Sherry served with them (although it was very good). The treats assembled for us on this plate were a rich, eggy Spanish flan, blanketed in caramel; an almond cake deep with flavor, topped with sliced almonds; a tiny chocolate mousse in a chocolate cup, with a strong mocha-coffee flavor; and a deep, dark, rich chocolate truffle that just melted in your mouth and flooded it with heavenly chocolate flavor. What a way to end our mini-visit to Spain! Hats off to Chef Ruth Levine and her staff for making this another wine dinner to remember.

If all this doesn’t persuade you that the next Bistro 185 Wine Dinner, set for December 15, is not to be missed, I don’t know what will! Watch this space for more details.

Ingredienti per 6 porzioni:

• n. 4 melanzane lunghe
• n. 3 uova
• 200ml di crema di latte
• 2 cipolla bianca
• olio extravergine di oliva
• parmigiano stravecchio, sale e pepe
• pane grattuggiato
• Per la salsa di pomodoro, 500gr di pomodori del vesuvio
• basilico fresco

Preparazione: lavare e sbucciare le melanzane, tagliarle a tocchetti e metterli in pentola con olio extravergine di oliva, un pizzico di sale ed una cipolla tagliata finemente. Coprire e lasciare cuocere a fuoco lento. A cottura ultimata lasciare raffreddare.  A parte preparare la salsa di pomodoro: lavare i pomodori, tagliarli a metà e cuocerli con olio extravergine di oliva, mezza cipolla, basilico e sale.

Unire alle melanzane le uova intere, una per volta, rimestando il tutto, aggiungere la crema di latte, il parmigiano ed il pepe macinato fresco. A questo punto imburrare 6 stampini avendo cura di passarli con del pane grattuggiato (servirà per evitare che l’impasto si attacchi durante la cottura, ndr) e versarne il composto ottenuto. Utile non riempire gli stampini sino all’orlo poichè il Flan durante la cottura tende a gonfianrsi e quindi aumentare di volume. Infornare a 180° per circa 40 minuti. A cottura ultimata, spegnere il forno e lasciare intiepidire i flan.

Ricetta di lilly Avallone, dedicata all’amore per la buona tavola.

Loubna du  délicieux blog «  la cuisine d’une marocaine à Montréal » a organisé un sympathique jeu qui consiste en la réalisation d’une de ses trois recette proposées .Il est vrai que j’ai accusé du retard, mais chose promise chose due, voilà le délicieux flan magique de Loubna !!Je confirme , c’est un délice!!

Comme j’ai utilisé sa recette sans rien changer, je me permets de vous en faire un simple copié/ collé
 

Ingrédients:

1boite de lait concentré sucré
son équivalent en lait
125 g de noix de coco
3 œufs séparés
du caramel liquide pour le fond du moule(j’ai préparé du caramel maison)

Préparation:

mettre la caramel au fond de votre moule
mélanger les jaunes d’œufs avec les deux lait et la noix de coco, ajouter les blancs d’œufs battus en neige ferme
verser dans votre moule sur le caramel et déposer celui là dans un moule plus grand rempli d’eau chaude
cuire au four 180 pendant 45 mn à peu prés
laisser refroidir  puis démouler et mettre au frigo pour bien refroidir
servir bien frais
en cuisant deux couches se séparent c’est  pour ça qu’on l’appelle magique

En fait aprés cuisson, la noix de coco va flotter et constituer une couche à la texture consistante, alors que le flan reste  crémeux et onctueux!! un délice à tester absolument surtout pour les amateurs de noix de coco!

Because when your recently posted recipe is feature in this awesome place and recommended by this woman who has a  brand new cookbook that has hit the number 1 spot of the New York Times Bestseller list, and has thousands of followers (Her comment section always has over 10,00+ comments!)

You know that I must be doing something right around these parts.

Damn! I’m sort of patting myself on the back right now

DAMN!

            One of the benefits of writing this column is the mail I receive from readers.  I’ve been surprised, however, by a recent spate of missives from folks seeking my counsel in their personal affairs.  After all, I’m not an advice columnist.
            Or am I?  
            As I see it, there are really just three requirements for an advice column:  (1) Space in a newspaper.  Check!  (2) Questions from people seeking guidance.  Check!  (3) A self-righteous, didactic crackpot to answer those questions.  Check and double check!  Let’s light this candle!
 
            Dear Jimmy,
            I’m a 38-year-old man.  While I was at the SciFi Expo last year, I met the Padmé to my Anakin.  But recently, she made the jump to hyperspace and is hinting hard about marriage.  The thought of moving out of the Jedi Temple (Mom’s basement) gives me tummy bubbles.  The walls of this relationship are closing in like the garbage compactor in a Death Star detention block.  Help!  –Jittery Jedi
 
            Dear Jittery,
            Help you I can, yes.  A sewing room in her basement your mother desires, but in her way your bed with Ewok sheets is.  Always in motion is the future.  Of doing your laundry, tired is she.  Adulthood and marriage, fear them not, and a momma’s boy, be no longer.  Choice of you by girl I will understand never, but die alone you will, with action figures as only companions, if this one chance you miss.
                    
Dear Jimmy,
            Please settle an ongoing dispute my wife and I are having over the upbringing of our only child.   We both love our son “Roger” very much, but we have vastly differing ideas about how he should be raised.  I want him to try out for football and engage in other manly pursuits like mixed martial arts cage matches, ding-dong-ditch, the Sun Dance ritual, and belching the alphabet.  My wife, however, is adamant that Roger must spend all his free time doing nothing but scherenschnitte, collecting Hummel figurines, and perfecting his Trout Almondine recipe for the state fair.  He recently refused to watch “True Grit” with me because the Bravo Network was airing a “Project Runway” marathon.  His classmates have started calling him “Baron Dainty Von Prancengiggle.”  Now, I don’t know what that means, but I’m certain it’s not a compliment.  I’m scared.  Am I too late to raise him into swarthy, high-fiving, NASCAR manhood?  Is there anything I can do?   –Desperate Dad
 
Dear Desperate,
            You’re too late.  There’s nothing you can do.  Sorry.
 
Dear Jimmy,
            After a whirlwind courtship, I recently became engaged to the man of my dreams.  The problem is that my parents despise him.  Whenever I try to emphasize my fiancé’s good qualities, they only point out his flaws.  For example, when I describe him as a courageous man of action, Dad mocks him for his fear of flying.  When I praise him for serving our country as a member of a crack commando unit, my mother condemns him for being sent to prison by a military court.  “But it was for a crime he didn’t commit!” I’ll say, only to have Daddy immediately remind me, for the millionth time, how my future husband and his three friends promptly escaped from a maximum security stockade to the Los Angeles underground, how they’re still wanted by the government, how they survive as soldiers of fortune, blah, blah, blah… 
            All the conflict is stressing me out, and my fiancé is growing tired of all this jibba-jabba.  How can I persuade my folks to give this marriage their blessing? –Wanna-Be Mrs. T
 
Dear Wanna-Be,
            Simply arrange to have your parents abducted by a band of ruthless Bolivian drug smugglers (check Craigslist.com) or a bizarre mind-control cult (check Scientology.org) and instruct the kidnappers to hold Mom and Dad hostage in a heavily-guarded desert bunker.  Then have your fiancé and his friends infiltrate the compound by posing as renegade arms dealers with military-grade weaponry for sale.  After the enigmatic, sinister leader of the cult/cartel sees through the ruse, his army of henchmen will chase your Mr. Right and his three confederates to an abandoned mine nearby.  Once barricaded inside, they can use a rusted mining cart, some pipes, and a crate full of discarded dynamite to construct a crude tank.  Blasting their way back into the villains’ lair, they free your parents and bring them home.  Having won your parents’ blessing, you and their now-beloved son-in-law-to-be jump in the van and go get on the bridal registry at Pier 1 Imports.  Your mother prepares a baked custard with a layer of caramelized sugar on the bottom to give to her rescuers as a thank you gift.  This is sure to delight their cigar-chomping leader; he loves it when a flan comes together.
            Next week’s column:  Jim’s Graceland diary!

I’ve found that flan is one of those desserts that people either absolutely relish or absolutely despise. Those of you who love it need no convincing. But those of you who gag at the idea of sticky-sweet caramelized sugar atop a rich eggy custard, I swear that your distaste for flan will vanish with one bite of this recipe. Adding pumpkin puree to an already a creamy Flan Napolitano recipe resulted in this delicious autumnal dessert… better than pumpkin pie (yes, even without a crust).

This recipe was inspired by Barbara Hansen’s Flan Napolitano. The original recipe is a rich and silky-smooth custard that, unlike most other flan recipes, is not egg yolk heavy. Adding pumpkin and brown sugar to the recipe resulted in what tasted like the offspring of pumpkin pie and custard. For as fancy as it seems flan only requires 20 minutes of preparation, however, it requires that one plan ahead as it takes 2 hours to bake and 6-8 hours to chill. This very rich dessert serves 16-20 people.

If you love the rich history and savory flavors of Spanish cuisine — or if you’re a fan of wine in general or Spanish wine in particular — Bistro 185 has the perfect event for you this month. Our November 17 Spanish Wine Dinner will feature a selection of classic Spanish-style tapas, followed by five courses of specially crafted Spanish cuisine. And, naturally, each course will feature an accompanying carefully selected wine from Spain.

MENU

Tapas
Selection of Dried and Cured Olives
Marcona Almonds
Manchengo and Cabrales Cheeses
Crabmeat-Stuffed Deviled Eggs
Salt Cod Fritters with Garlic Aioli
Spanish Tortilla
Gazpacho Shooters with Shrimp Garnish

First Course
Sautéed Clams and Chorizo

Second Course
Chicken Marbella — Chicken braised with garlic, green olives, oregano and white wine with Yukon Gold potatoes

Third Course
Orange and Fresh Fennel Salad with Organic Honey and Lemon Vinaigrette

Fourth Course
South African Lobster Tail, Sea Bass, Scallop in a Saffron Broth with Timbale of Saffron Rice with Peas and Roasted Red Peppers

Fifth Course
Spanish Flan, Almond Cake and a Selection of Chef’s Whim Desserts

Cost of our Spanish Wine Dinner is $50 per person, tax and gratuity additional. To enjoy this special evening, make your reservations now at 216.481.9635.

Did you wonder why Android 2.0 source might be delayed being dropped to the kernel.org? it might be because Google Engineers are already focusing on pushing out Android 2.1 before year end.

There are already reports of Android 2.1 showing up in android site visitor logs.How would you like Andord 2.1 before New Yeas 2010?

Persimmon Flan with marzipan eyeball

From Deeba at Passionate About Baking

To celebrate Halloween, today’s TasteSpoooking posts will be submitted photos of food celebrating the theme of Halloween or food photos that are just plain frightening! (No rejects today…back to our regular schedule on Monday!)

Amatrices de desserts parfumés et de douceurs au miel, voilà une petite idée prête à réaliser en un clin d’œil. Temps de préparation : 10 minutes !

J’ai pensé à cette recette pour un dîner entre copains : parfait pour épater la galerie…

Les ingrédients :
- 50 cl de crème liquide
- 15 gouttes d’huile essentielle d’orange douce
- 3 cuill. à soupe de miel
- 2 cuill. à soupe de sucre en poudre
- 4 g de feuilles de gélétine
- 1 cuill. à soupe de rhum arrangé (facultatif !)

La recette
Mettez tout d’abord les feuilles de gélatine à tremper dans un verre d’eau pendant une dizaine de minutes. Pendant ce temps là, mettez la crème à chauffer doucement et ajoutez l’huile essentielle, le miel, le sucre et le rhum. Faites bouillir légèrement et ajoutez la gélatine égoutée. Remuez bien pour  la faire fondre et voilà !

Vous n’avez plus qu’à verser dans des petites ramequins et à laisser prendre au frais pendant au moins deux heures. Pour décorer j’ai mis quelques zestes d’orange (bio ou non traitée !) et une petite feuille de menthe. Pensez-y sinon le présentation est un peu tristoune !

Carman
A dying mechanic extends his life by hooking himself up to a 1967 Mustang…fusing man and machine and creating pure awesomeness.
Based on a pitch by Jay Leno.

Flan of The Month
A taut thriller about a man who joins a flan of the month club, only to find out each month’s flan is made of people!
Writer: James Wan

Inkjet
Based on the popular printer style.

Hoy en mi casa estamos de celebración. Es el cumple de mi madre y como ya cumple unos cuantos añitos hemos decidido hacer que recuerde sus años jóvenes. Por eso tenemos preparas dos sorpresas.

La primera, y el motivo de esta entrada, es una tarta de galletas, de esas que hacía mi amama cuando mi madre o cualquiera de sus hermanos cumplía años. Sabemos que a todo el mundo le gustaba mucho, y aunque tendré que aguantar que mi abuela me diga que ella la hacía mejor , esta mañana la he preparado.

Es muy sencilla de hacer. Necesitamos:

·Una caja de galletas María

·Una tableta de chocolate de hacer

· 1/2 L de leche

·Preparado para flan

·Un poco de Mistela

Por un lado se prepara el flan como dice en el envase.

Por otro, se echa en una cazuela medio litro de leche y se le añade la tableta de chocolate en trozos. Se remueve hasta que el chocolate quede cremoso.

Cuando ya están hechos el flan y el chocolate, se pone en un cuenco un poco de agua con Mistela. La cantidad de Mistela varía según los gustos.

En un recipiente preferiblemente rectangular, se pone una capa de galletas, que previamente vamos mojando en el cuenco con Mistela. Después capa de chocolate, capa de galletas. Luego capa de flan, capa de galletas. Y para acabar capa de chocolate.

Como ya habeis visto es muy fácil de preparar y además está muy rica.

La segunda sorpresa, si me sale bien, ya os la contaré.

Breakfast with Ece, a concert pianist visiting from Turkey.  Her playing will make you cry.

Coffee at the studio.

Ece comes to the studio after the job.  She holds my fruit salad.

We have a beer at Madison Park.

Chicken tacos

Miriam made flan.

Turkish delight

primele impresii despre nebunia dezlegată se sting

noaptea explodează în acorduri mizerabile

fumul roșu îneacă ultimele urme de viață

imbold imperativ de scîrbă și acid

precursorul fanatismului religios scoate arta la lumină

creierul are o forță fantastică la fel și armele de distrugere în masă

chemat la apel sau transpus în altă dimensiune arborele se usucă

final de zi final de seară hoardele au amuțit la vederea nevăzutului

trimis spre a sugruma primatele albe se gîndește că va muri curînd

dar soarele îi dă speranță și vigoare emblematică

torța seacă a amuțit spre alte enigme

nesecat lac deșeuri anonime, fruntea de suspine

vara neagră ochii negrii articolul iscat cognitiv secera sună

pericol destupat inadvertențele se adună

scop oniric testamentul fals droguri la morgă

I guess Verizon couldn’t wait for November to unleash its beast of a phone. That’s quite alright. We were hungry for specs anyways. It has a full list of delicious specs including a WVGA 3.7 inch capacitive touch screen, 5 megapixel camera with dual LED flash, WiFi, and Android 2.0. I immediately checked how fast the processor was and was subsequently dissapointed to find out it runs at 550Mhz — a smidge faster then the ancient 528Mhz chip in all the other Android devices. We’ll see how it goes when it is unleashed onto the world.

Update: They took it down shortly after this post went up. I guess its time hasn’t come yet.

This isn’t easy since your mind goes completely blank when you’re under pressure.  Everyone’s been asking for a menu, so here it is!!  Let me know if you want to be added to my mailing list.

Menu

Coconut Macaroons:

Plain bag, 1doz $5

Gift box, 1doz $6

3 doz Macaroons Special, $13, delivered in a gift box

Desserts:

Marble Cheesecake, $30

Tres Leches, $20

Pumpkin Pie, $15

Walnut Pie, $15

 Kahlua Flan, $12

Cheese Flan, $10

Pumpkin Flan, $10

Egg Flan, $8

Brownies:

Toffee Brownies, 8×8, $10

Plain or w/nuts, 8×8, $6

Cookies Available too!!

Rum Cakes:

10″ cake, $30

Three 4″ cakes, $45

Ask me about other cakes available besides Rum.

Filled Cupcakes (not like mom used to make):

6pc “Yummy!” 3″ cupcakes, $13 ~ recommended “sample” size if you’re curious

6pc “Oh Yeah!” 4.25″ cupcakes, $20  ~ almost 16oz each!!!

~ Party quantity price break available ~

Available Flavors:

Vanilla filled w/pumpkin and topped with cinnamon nutmeg frosting.

Vanilla filled w/apples and topped with cinnamon frosting.

Chocolate filled with chocolate and topped with chocolate frosting and ganache.

Chocolate filled w/chocolate peanut butter topped with chocolate and butterfingers.

Chocolate filled w/espresso cream and topped with chocolate frosting.

Chocolate filled w/fudge and topped with mint chocolate frosting.

Carrot cake topped with cream cheese frosting and walnuts.

Strawberry cake filled with strawberries and topped with chocolate frosting.

Chocolate filled w/cherries and topped with chocolate frosting.

Vanilla filled with pineapple and topped with coconut frosting and toasted coconuts.

Vanilla filled w/marshmallow cream and topped with chocolate frosting.

Chocolate filled w/chocolate cream and topped with Oreo frosting.

Red velvet cake topped with cream cheese frosting.

Vanilla filled with key lime and topped with toasted coconut or toasted meringue.

Chocolate filled with hazelnut cream cheese and topped with ganache.

*** We’ll gladly create your dream cupcake request! ***

If you don’t see it above, please contact me.

Special orders are accepted and quotes will be provided upon request.

*** Prices are subject to change  ***

~ Thanksgiving orders will not be accepted after Nov. 22nd. ~

~ Holiday Gift orders will not be accepted after Dec. 18th. ~

I had been wondering what else could I do…?

Lazy Day Deliveries….. oh yeah baby!!!  I am such a fatty!!!  Though I’m now a diabetic (and Lord knows I earned it), I love desserts.  It’s my favorite meal… always has been.  I have to admit, I check the desserts before the appetizers, in a restaurants menu.  LOL!

So I figured…. why not deliver?  I already deliver orders…. but why not Munchy Deliveries?  Lazy Day Deliveries?  Don’t have Clean Laundry to leave the house deliveries?  Who cares!?  I am one of those people who tries to schedule all my shopping/errands at the same time to avoid leaving again… and I’m sure I’m not alone in this department!  Give me a call before you make dinner and in 2 hours I’ll deliver dessert in time for your movie!!  Tres Leches or Toffee Brownies sure beats popcorn – if you ask me =)

2 hours, minimum, baking time.  The more time you give me the better off you are, so please nothing rush…. no one is in a rush on lazy days!  Give me minimum a few hours and I’ll get you a pan of brownies and two dozen macaroons over to your house.  Minimum order $30 + $10 (approx)… the further you are, the delivery goes up, but we can discuss with your order. 

This is great if you plan on inviting the in-laws and already have to whip up dinner… call me for a Tres Leches and it’s one less thing you have to worry about!!

So today was the great Mexican dinner night! After arduously working on my Econometrics assignment, I stopped by the Albert Heijn to do some grocery shopping for dinner.

The menu I planned for was carne guisada, arroz, frijoles, guacamole y tortillas de harina. Getting the beef, rice, and veggies was no problem. Since I am lazy and did not want to cook beans for 2.5 hours, I decided to get canned beans and then just mash and fry them. Well, I noticed that there were just too many types of beans. I could understand the ones that came in tomato sauce, but the others… no clue. I finally narrowed down my choices to two different types of canned beans and asked the store clerk to explain me the difference. He looked at me with a smile on his face and said: “These are just ordinary beans. And these… these are… well… harder.” So, I chose the ordinary beans

After wandering around the aisles of the store, I checked out and walked out of the store with a huge bag full of goodies. Then I thought “how in the world, I will take this home?.” Well, there were three options to choose from:

1) Walk home -I live about 4 blocks from the store- and then come back and pick up my bike

2) Walk with my bike and the bag home

3) Pull a Dutchy and hang the bag on the bike handle and bike back

Groceries

Grocery bag (it is bigger than it seems)

I chose option 3 (my roommate was very proud of me when I told her about it). It was quite easy! I think next time I can ride back with a bag full of groceries hanging on one side and a 24-roll toilet paper bag hanging on the other side of the handle

As soon as I got home, the cooking expedition began:

Guacamole

Beef

Tomato & Onions

Tortillas de Harina

Totopos (tortilla chips)

Frijoles (Ordinary Refried Beans)

Now… dessert… uhm… well… I kind of had some dessert drama. I was planning on making a flan and it did not quite work out that well. I wanted to blame it on the Dutch eggs or the Dutch milk, but that would be unfair. In reality, we just did not have the right pans and pots and we had to improvise with a cake mold that resulted in a flooded flan.

Flooding flan

In the end the flan died, when we transferred it to a plate…

Flan, RIP

Overall, the food was yum (with the exception of the flan, of course). My roommate loved it -or so she said- but I was happy with the result myself

And... dinner is ready!!!

Next Wednesday, my roommate is preparing Dutch food (aka we are having a Dutch night) and I am so looking forward to it!

Corporate Sample Box

Miami is such a big city and it’s full of so many options.  Since my treats are all “made to order” nothing is ever pre-made or sitting around waiting to be bought.

The way we work is by delivering hand-made treats to local businesses in Miami-Dade and Broward County in exchange for handing out business cards to everyone who asks who supplied these “Amazing” treats.

You can contact me via email:  designsbygrace@ymail.com

I’ll give you a call and schedule a visit or you can just send me the company information, along with hours and a contact.  The trays are prepared by hand and take at-least 24 hours advance notice.