Tasty Temptations: 2016

Monday, April 18, 2016

Check out Tasty Temptations on
Twitter!
Follow us on Twitter to get updates
on what's going on at
Tasty Temptations
https://twitter.com/?lang=en

Check out our Twitter!

5678 Main Street

Stevens Point

9876 Grand Ave

Wis Rapids

715-252-7890

Tasty Temptations is on Facebook!

Tasty Temptations Facebook Ads!
With our ads we are aiming at anyone in the mood for a delicious treat or anyone looking for a new way to liven up the food at a party/event.

Here we are trying to entice the moms we love to serve. Also we want to appeal to our older generation, while we bring in the next ones. Because bakery's appeal to such a large demographic the trick becomes how to do ads appealing to each demographic.

Try our homemade bread!

Pulling in the younger generation, targeting the afterschool crowd that goes to Polito's, the library, etc. Ads containing upbeat pictures of younger employees, of fun desserts will appeal to this demographic.

Tasty Temptations Peaches!

Like us on Facebook!

Let Facebook be your way to tell us what you
think of Tasty Temptations. Tell
us what you would like to
see at Tasty Temptations.
Follow this link!
http://bit.ly/1SqBrII

Tasty Temptations

now has a

Facebook page!

5678 Main Street

St Point

9876 Grand Ave

Wis Rapids

715-252-7890

Saturday, April 16, 2016

The winner of the

BEAT THE BAKER CONTEST

Jane Doe from Abbotsford!

Jane sent us the following photo of her version of

Roxy and Alex Monkeybread

Jane Doe's winning Monkeybread!

Jane won a Deluxe Mini Party Package! Including enough dessert for 8-10 people! Congratulations Jane!

And thanks to everyone who sent in a picture hope you enjoyed eating all that Monkeybread!

This contest is for academic purposes only and all content is fabricated. This is not a real contest and there is nothing to win. This is not a real company and is not intended to represent a company already in existence.

Best seller! Roxy's Bite Size Version!

Tasty Temptations Challenge
can you beat

Roxy and Alex's

Monkeybread?

Monkeybread

Braelynn's Gooey Version!

Ingredients:
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon
1/2 cup raisins (these are optional, it's great with or without them)

Directions:
1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.
* Do not use a pan with a removable bottom! The sugar mixture gets extremely hot and can burn hands if it leaks out during handling. I used one that leaked the tiniest bit while baking. The hot sugar mixture dripped onto my oven's heating element, causing it to break and ignite the sugar sauce. I've used a bundt pan safely and without affecting the finished monkey bread ever since that happened. *
2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.
3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.
4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.
5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Icing Recipe
Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Directions:
1.Allow cream cheese and butter to get to room temperature.
2. Beat butter and cream cheese together in a large bowl with a mixer.
3. Slowly add in the pound of powdered sugar.
4. After all the powdered sugar is added mix for 12 minutes (do not mix less than that).
5. When almost done, add in the extract and lemon juice.

The Peanut Version! Show us your version!

Now all you do is follow the recipe and then upload a picture of your version of Monkeybread to the comments. On Friday, the pictures will be displayed at Tasty Temptations and available on our website. The photo with the most votes wins a Deluxe Mini Party Package!
Official Rules and Regulations available at Tastytemptations.com or at any Tasty Temptations location.
This contest is for academic purposes only and all content is fabricated. This is not a real contest and there is nothing to win. This is not a real company and is not intended to represent a company already in existence.

5678 Main St/St Point

9876 Grand Ave/Wis Rapids

715-252-7890

tastytemptationssp.com

BEAT THE BAKER

CONTEST!

Baker Roxy has a challenge-

Can you beat her at
Monkeybread?

For the next two weeks Roxy will share her recipe for Monkeybread, follow the recipe and upload a picture of yours! The Monkeybread that looks the closest to Roxy's will win a deluxe mini party package!

Tuesday, April 12, 2016

Introducing the newest

Pacelli Peach

and

member of the

Tasty Temptations

Family!

Teesa Jones is Alex's best friend and is also a freshman at Pacelli High School. Always ready to lend a helping hand, Teesa has fast become an important part of the Tasty Temptations Family! Smart, athletic, and always sweet, Teesa will be happy to get you a Tasty Temptation dessert today!

Pacelli Peach Alex introduces Teesa on video at
https://www.youtube.com/watch?v=D082PA7dhi4

So come down to

Tasty Temptations

for some

Tempting Treats

and say hi

Teesa!

And get ready for our
BEAT THE BAKER
CONTEST!

Sunday, April 10, 2016

Introducing Our
Pacelli Peaches
at
Tasty Temptations!

Alex Smith is Barb's Granddaughter and she is a freshman at Pacelli High School. Hardworking, athletic, and always helpful Alex exemplifies what Tasty Temptations is all about. With a grin Alex will guide you through our delicious treats and add a little humor to your day!

Roxy introduces Pacelli Peach Alex on video at https://www.youtube.com/watch?v=58ZoJ2Vypfo

So come on down for a tempting
treat
and meet

Pacelli Peach Alex

Today!

And check out our next post- introducing the other
TASTY TEMPTATIONS
Pacelli Peach
Teesa Jones!

Offer good on one item per visit.

Coming soon

our

BEAT THE BAKER CONTEST!

Monday, March 7, 2016

Top Tips for Perfect Baking from Tasty Temptations

Welcome to Tasty Temptations in Stevens Point and Wisconsin Rapids! At Tasty Temptations we get all kinds of questions about baking. Today we would like to share a few of our bakers best tips for most frequently asked questions.

1. Measuring matters. We Americans like to kick it old-school in the measuring department, relying on cups and spoons to give the proper proportions. Yet pastry chefs world-wide measure their ingredients by metric weight. The reason for this is that a cup of flour can vary greatly in weight depending on the type of flour, and how packed it is. In a perfect world, all home-cooks would use scales and metric measurement to insure exact amounts of wet and dry ingredients. As that’s never going to happen, make sure to always pour ingredients into your measuring cups, never scoop. Scooping packs the ingredient down, meaning you end up with more than you want. Always level the measuring spoons and cups with a knife or spatula. If you are a habitual scooper and can’t stop, at least stir the ingredients (especially flour) to lighten it, before scooping into the bag.
2. Quality Ingredients. Different brands of butter, yogurt, buttermilk, and flour have varied levels of moisture, fat, and protein. These little variations can greatly effect the outcome of the final product. Use the brands the recipe developer recommends, or find brands that suit your baking needs and use them exclusively so you know how they will react in your recipe.
3. Ingredient temperature. If a recipe calls for cold butter, melted butter, or room-temperature eggs, remember that any adjustment you make will effect the outcome. The difference between putting a dough with cold butter and one with warm melted butter in the oven, is HUGE. It results in a completely different chemical reaction.
Now for some more great tips check out our Podcast from our head baker, Roxy Schweke.

Roxy Schweke is our head baker at Tasty Temptations. 22 years old she has been Barb's apprentice for years and has now taken over where grandma left off. She has studied baking at The Art Institute of Milwaukee and has an associates degree in pastry design. Mom to the beautiful Braelynn, Roxy is a natural leader and excels at everything she does!

Here she shares some great tips she uses at Tasty Temptations and at home!
https://www.youtube.com/watch?v=D0FHTfqnSGg

Thanks for checking us out today and stay tuned for Pacelli Corner!

5678 Main St/ Stevens Point

9678 Grand Ave/ Wis Rapids

715/252-7890

tastytemptationssp.com

Saturday, February 27, 2016

in Stevens Point and Wisconsin Rapids!

Tasty Temptations first shared recipe! One of our Top Sellers! Let us know how yours turned out!

This is the perfect cake for any occasion! Don't let the many layers intimidate you; it's easier than it looks!

Ingredients

Cake

2 boxes devil’s food cake mix

Water, oil and eggs called for on cake mix boxes

Salted Caramel Cheesecake Filling

3 packages (8 oz each) cream cheese, softened

1 1/2cans (13.4 oz each) dulce de leche (caramelized sweetened condensed milk)

1/4 teaspoon kosher salt

Salted Caramel Buttercream

1 cup shortening

1 cup butter, softened

8 cups powdered sugar

1 teaspoon vanilla

15 caramels, unwrapped

3 tablespoons milk

1/4 teaspoon kosher salt

Garnish

3/4 cup toasted chopped pecans

3/4 cup crushed pretzels

Salted Caramel Glaze

3 tablespoons caramel topping

Additional kosher salt, if desired

Directions

1. Heat oven to 350°F. Spray four 8- or 9-inch round cake pans with cooking spray. If desired, line bottom of each pan with cooking parchment paper for easier cake removal.2. n large bowl, make cake batter as directed on boxes; divide among pans. Bake 32 to 38 minutes or until toothpick inserted in the center comes out clean. Cool in pans 10 minutes. Run knife around edges of cakes to loosen. Remove from pan to cooling rack; cool completely, about 1 hour.3. Meanwhile, in large bowl, beat Salted Caramel Cheesecake Filling ingredients with electric mixer on medium speed just until smooth and well combined.

4. Use serrated knife to level tops of cakes, if necessary. Place one layer, cut side down, on platter or serving tray. Top with one-third of the filling. Repeat with remaining cake layers and filling, finishing with a cake layer.

5. To make Salted Caramel Buttercream: In large bowl, beat shortening and butter with electric mixer on low speed until smooth. Gradually add powdered sugar, 1 cup at a time, beating until combined; beat in vanilla. In large microwavable bowl, microwave caramels and 1 tablespoon of the milk uncovered on High about 1 minute or until caramels are melted; stir until smooth. Stir caramel mixture and kosher salt into buttercream mixture until combined, adding remaining milk, 1 tablespoon at a time, until smooth and spreadable. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream.

6. In small bowl, mix chopped pecans and crushed pretzels. Press mixture around bottom and 2 inches up side of base of cake. If desired, reserve some of mixture for top of cake. Drizzle cake with caramel topping, and top with any reserved mixture. Sprinkle with additional kosher salt. Refrigerate until ready to serve. Serve with ice cream, if desired.