Treks & Bites – The Crossroads Where Food Meets Travel!
Layers of luscious strawberry cake made with strawberry reduction puree and frosted with strawberry cream cheese frosting!
Salmon, puréed with fresh dill, Dijon mustard, shallots and lemon juice, coated in a blend of toasted almonds and pepitas, all served with yogurt remoulade
Quinoa, black beans, onions, garlic, millet, flax meal and lots of spices make up these delicious quinoa cakes or veggie burgers.
Dark chocolate cake, layered with chocolate cream cheese frosting and bits of toffee.
Cheesecake made with both cream cheese and goat cheese, on a graham cracker crust, topped with your favorite seasonal berry compote.
We use Dutch Processed cocoa powder for a lot of our baking for two reasons: the first is that we love the rich flavor and darker color better than natural cocoa powder, and the second is the smell is outrageously good.
For this cake, we added a chocolate element for the filling between the layers by mixing a portion of the cream cheese frosting with chocolate.
Take your cake game to a whole new level by using brown butter instead of plain butter.
This cake holds very well for a week or more in the refrigerator and makes a delightful snack for the mid-afternoon munchies! You can opt to make this cake as a 9x13 rectangular cake or as a layer cake using either two 9-inch pans or three 8-inch pans.
This cheesecake is absolutely delicious! It is made with real coffee, melted dark chocolate, and Kahlua, along with a chocolate cookie crust.
Everyone has their own favorite brownie, and this happens to be mine! Made with almond paste and two kinds of chocolate it is rich and moist.