Chocolate Peanut Butter Remix- is our signature whoopie pie that is featured on our home page. this whoopie pies consist of two chocolate chip whoopie pie halves,  peanut butter cream, and finished with nutella ganache. this whoopie pies is decadent.

This whoopie pies is made in a similar way to the chocolate peanut butter remix. We double down on the chocolate for all those chocolate fan out there.

Our rendition is made with two choclate pie halves vanilla buttercream for a light and creamy finish.

our Red velvet pies are made wiht two red velvet halves sandwiching butter cream cheese frosting.

Pumpkin spice - is very light and fluffy cake with a cinnamon buttercream filling. this is a top selling item. we sell it year round.

well celebrate the holidays with ourgingerbread eggnog available in late fall. gingerbread pies with eggnog buttercream filling.

This is our famous Lindsay cheesecake. this particular cake is a large cheese cake and it yields 13 decent sized pieces of cheesecake. we do offer a small cheesecake upon request that yields 6 slices.

when making this cake we stuck to the basics to deliver a great and timeless cake. We just couldn't mess with perfection

this is a smaller pound cake made in a rose pan.

This is a full sized pound cake made in s bunt pan.

classic red velvet cake- is light and fluffy.

Our peanut butter red velvet cake starts with our classic red velvet cake then we top it of with penut buttercream with just a hiunt of cream cheese. if you don't have cream cheese it ain't red velvet

mom got her sleepy daughter out of bed for the race, our cookies woke her right up!

We had a small booth at Syracuse Festival Of Races. our cookies were so good the Syracuse Orange agreed to take a picture with us.

Inbetween races runner would come and get a fresh cookies from our booth.

So many people gave great feedback and really supported our stand.

We Use a food scale with all our recipes to ensure accurate measuring. Which in turn insures our cookies turn out the same delicious way every time. Making sure your favorite cookies stay perfect.

After our cookies take a trip to the overn we allow them to cool on these wire racks.

these simple house hold tools can be found just about anyware, but in the hand of our chef they create magic.

Parchment paper keeps our cookies from having greasy botoms.

This is the finished pretzel, fresh out of the oven still on parchment paper.

the is 1 batch of pretzel dough proofed for about 1 hour.

i punched down the pretzel dough, then kneaded it a little bit to get in in to a round disk. then i took a pizza cutter and cut it in half, then fourths, and then into eights.

I assembled all the nessisary ingredient and ai'm Bout to role each of these triangles into circles ready to be filled.

I grate small amount cheese by hand and larger amounts wiht my food processor. i like a blend of Coby, Jack, sharp, extra sharp, mozzarella, empire jack, and mild cheddar. Depending on what is at the store is what goes into my cheese mix for the day.

while the dough is proofed i go ahead and fry up shaved steak or turkey sausage to go into the pretzels. once all the meats, vegetables, and eggs are fried i place them in the refrigerator or freezer if i am short on time.
 

These inparticular came out of the freezer i was really busy that day.

since i wsa short on time i figured out i could just press them into flat disks. And it worked! it didn't matter that they weren't perfect circles because they were going to be pinched into a taco then closed and turned upside down. you'll see later on in the pictures.

The layers go egg, peppers, steak, cheese, and then salsa. it is important that the salsa go last and the salsa is a small dab because it tends to make the pretzels saggy.

this pretzel has every layer and is ready to be closed. i am going to stretch those fatty edgesand get ready to close it.

I'm Stretching the dough, and evening up the edges. i am also correcting any weak areas I know won't hold up to being boiled.

when i pinch the "Taco" and close the pretzel. i am pinching the dough to hard the dough literally blends back together similarly to play dough where you can't separate the colors. same concept here.

This pretzel had been stuffed, pinched, and finally turned over seam side down. They have to rest this way for at least 5 minutes fo they have a chance to form a seal that can stand up ot being boiled in a pretzel solution.

Pretzel balls have to be boiled in a water baking soda mixture for 15 seconds each side. This gives them that golden brown color and signature pretzel taste.

the last step with these is to cover them in egg-wash and pretzel salt. Unfortunately i didn't get a picture of that step.

the finished product is a bit dark because i got happy with the egg wash : ) But as you can see no exploding pretzels well theirs a little cheese seeping out but over all a batch of pretzels if i do say so myself.