Gluten FREE Baked Goodies

Sweetopia(r) Closes for 3 weeks

Sun, 07 Jun 2020 23:52:54 GMT

Out for Surgery (June 11 through July 2nd)

While Sweetopia(r) will be closed for walk-in traffic and bakery orders during this time, she will continue to maintain the lemon squares and brownies inventory in the ShopRite of Delaware stores (gluten-free freezer section). Thank you for your understanding and support during these challenging times. I will be back in the saddle soon! nan

Lively Lychee Cheesecake ......Anything but Ordinary!

nan@sweetopia.biz (Nan Marcus) — Mon, 06 Aug 2018 18:54:08 GMT

Lovely Lychee Cheesecake w/Sweet Sour Cream White Chocolate Glacé & Fresh Pineapple Reduction

What do you get when you combine the sweet vanilla shortbread cookie crunch, the creaminess of the cheesecake and the delicate and smooth fruit bar center that is topped with the sweetened sour cream and white chocolate glacé and the crème de le crème finishing of a fruit reduction? This 5 layer and 4X baked cheesecake begins with a vanilla shortbread cookie crust. Atop that is a creamy layer of cheesecake. Sitting on top is a layer of pure lychee fruit bar. The Lychee takes its name from the Chinese tree “lichi”. It’s lightly sweet with a taste of grape and pear. (Most commonly known in America for its adult drinks - lychee martinis and mimosas). Complimenting this is a layer of sweet sour cream & white chocolate glacé. And pulling out all stops is a generous drizzle on top of lightly sweetened fresh pineapple puree that’s heated, blended and sweetened with a kiss of honey. Every layer of the cheesecake plays a critical part in taste and texture. Don’t settle for mediocre. This is the real deal from the bottom to the top! So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the delicate lychee puree with the sweetened sour cream and white chocolate glacé and oh-so-superb fresh pineapple reduction? One “home run” cheesecake bursting with flavors that hit it out of the ballpark! Take a fork full of this and you'll never go back to ordinary.

Brazen Blood Orange Cheesecake.... Anything but Ordinary!

nan@sweetopia.biz (Nan Marcus) — Tue, 19 Jun 2018 20:54:44 GMT

Brazen Blood Orange Cheesecake w/Sweet Sour Cream & White Chocolate Glacé and 2 Fruit Reduction

This one also a work of art and a 4 to 5 step process takes time for each step and contains nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the wonderful drizzling of the fruit reduction. It all begins with my crisp vanilla shortbread cookie crust as its base and atop that comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. Next, a fruit bar layer made of pure blood orange puree that is finished off with a 2 fruit reduction that is sweetened with a kiss of honey.

A little about the type of orange that is used in the fruit bar layer and its treasure chest of health benefits. The orange takes its name from the deep red flesh and rind that is a bright red blush. This orange, stronger in flavor that is distinctly sweet, packs a walloping amount of vitamin C, antioxidants and anthocyanins (from the red pigmentation) that are known to have anti-inflammatory properties, reducing the risk of heart disease, good for preventing cancer, diabetes and bacterial infections and in general, helping the body heal itself. It is anything but an ordinary orange.

So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake, the lightly sweetened and delicate blood orange fruit bar, the oh-so-creamy and smooth sweetened sour cream and white chocolate glacé that is slightly peeking through the wonderfully rich 2 fruit reduction made from purees of blood orange and Morello cherry that gives it just the right balance of sweetness? One brazen cheesecake that is bursting with flavors each coming across the palate and blending ever so smoothly. It’s sensational!

Groovin Granny Smith Apple Cheesecake.... Anthing but Ordinary!

nan@sweetopia.biz (Nan Marcus) — Wed, 09 May 2018 18:59:57 GMT

Groovin Granny Smith Apple Cheesecake w/Sweet Sour Cream & White Chocolate Glacé and Apple/Morello Cherry Reduction

Anyone out there remember the song entitled “Groovin on a Sunday Afternoon” by the Rascals? This cheesecake creation is most definitely “groovin”, every day of the week, not just on Sunday! I can honestly say that to my delight this one is “understatedly delicious” and it’s a must try! Yes…..Sweetopia® is on a mission to create a line of cheesecakes. Not just any old cheesecake or the typical ones you see in the marketplace today, but ones that are like no others, from the crust to the tippity top. Ones that excite your interest and titillate your taste buds with flavor! Yes, it’s possible to do that and it be gluten-free but you have to work at it and work at it, I do so that you the customer can truly know and experience the difference between ordinary and never ordinary. It starts with the taste difference in my vanilla shortbread cookie crust that. I know it’s basic but what a world of difference it makes when you combine all of the other ingredients and layers. Take the basic graham cracker (named after its inventor, Sylvester Graham); it’s flat tasting unless you smear something on it or add it to something else. It’s made with graham flour that is basically coarsely stone ground whole wheat and lends very little to the palate when used as a base for the cheesecake. Yes, I am critical because I believe every aspect of the cheesecake should yield distinct yet complimenting flavors that excite and please the palate. Graham crackers, besides being a manufactured product (glutened or not), do not cut it for Sweetopia®. What is it they say about pizza? Yes, it’s basically crust and sauce w/ancillary toppings but oh so important is the crust. It’s the difference between a really good pizza and a mediocre one. So it is true with the crust of a cheesecake.

It’s made the same way my other cheesecake creations are with the 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the generous drizzling of of-so-subtle apple and Morello cherry reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Next comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. And, atop that is a layer of delicate granny smith apple fruit bar. It’s then topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. Take a fork full of this and you'll never go back to ordinary. Now, tell me, have you ever heard of an apple cheesecake or tasted one? You're in for a real treat. So get groovin with a slice of my Groovin Granny Smith Apple Cheesecake.

Sweetopia® goes French and Simplistic

nan@sweetopia.biz (Nan Marcus) — Wed, 28 Mar 2018 20:18:16 GMT

Radically Rustic Apple Tartlet w/Apricot Glacé – Anything but Ordinary!

Sweetopia® goes French and simplistic with its latest all natural gluten-free & nut-free artisan sweet creation “Radically Rustic Apple Tartlet”. What makes an apple tartlet (tarte aux pommes) “French”? It’s primitive in form with good old basic ingredients with the main event of lightly sweetened fresh apples that are diced and sliced and when placed within my twice-baked heavenly vanilla shortbread crust and finished with a generous coating of my apricot glacé it becomes anything but ordinary or rustic. This object of art and artisan sweet needs nothing more to compliment it. Try one fork full of the buttery crunch of the vanilla shortbread with the soft semi-crushed chunks of apple, semi-firm slices and gentle overtone of the apricot glacé shining through. No added spices to mute the right balance of flavors and textures. I promise….you will come back for another fork full and then some! It is more than satisfying, this Radically Rustic Apple Tartlet by Sweetopia®.

Cheesecakes Like No Other…… Don’t Settle For Ordinary!

nan@sweetopia.biz (Nan Marcus) — Tue, 27 Mar 2018 15:31:50 GMT

Precocious Plum Cheesecake w/Vanilla Shortbread Cookie Crust & Sweet Sour Cream & White Chocolate Glacé & 2 Fruit Reduction -No Artificial Anything-Always GF & Nut-Free

This one also a work of art and a 4 to 5 step process takes time for each step and contains nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the wonderful drizzling of the fruit reduction. It all begins with my crisp vanilla shortbread cookie crust as its base and atop that comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. Next, a fruit bar layer made of pure Mirabelle plum puree that is finished off with a 2 fruit reduction sweetened with a kiss of honey.

A little about the type of plum that is used in the fruit bar layer and its treasure chest of health benefits. The Mirabelle plum, not the ordinary plums seen in today’s grocery stores, is a cross between a plum and a sloe fruit and is more closely related in appearance and taste to their ancestor the cherry plum. (Anyone remember the adult drink called a sloe gin fizz? The red liquor in the drink is made from the sloe fruit (Old English word commonly used for fruit) and the small fruit relative of the plum). Although originally from Asia these sweet, petite and healthy plums are now native to Lorraine, France and pack a walloping amount of potassium and vitamin C, fiber and antioxidants that can aid in boosting the immunity system, sharpening vision, slowing down aging of skin (now who doesn’t want that) help prevent heart disease.

So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake, the lightly sweetened and delicate pure plum fruit bar, the oh-so-creamy and smooth sweetened sour cream and white chocolate glacé that is slightly peeking through the wonderfully rich 2 fruit reduction made from purees of peach and black currant? One precocious yet delicate cheesecake that is bursting with flavors each coming across the palate and blending ever so smoothly. It’s awe-inspiring!

Cheesecakes Like No Other..... Don't Settle For Ordinary!

nan@sweetopia.biz (Nan Marcus) — Wed, 21 Feb 2018 20:54:58 GMT

Blazing Black Currant Cheesecake w/Sweet Sour Cream & White Chocolate Glacé and Black Currant Reduction

Sweetopia® is on a mission to create a line of cheesecakes. Not just any old cheesecake or the typical ones you see in the marketplace today, but ones that are like no others, from the crust to the tippity top. Ones that excite your interest and titillate your taste buds with flavor! Yes, it’s possible to do that and it be gluten-free but you have to work at it and work at it, I do so that you the customer can truly know and experience the difference between ordinary and never ordinary. It starts with the taste difference in my vanilla shortbread cookie crust. I know it’s basic but what a world of difference it makes when you combine all of the other ingredients and layers. Take the basic graham cracker (named after its inventor, Sylvester Graham); it’s flat tasting unless you smear something on it or add it to something else. It’s made with graham flour that is basically coarsely stone ground whole wheat and lends very little to the palate when used as a base for the cheesecake. Yes, I am critical because I believe every aspect of the cheesecake should yield distinct yet complimenting flavors that excite and please the palate. Graham crackers, besides being a manufactured product (glutened or not), do not cut it for Sweetopia®. What is it they say about pizza? Yes, it’s basically crust and sauce w/ancillary toppings but oh so important is the crust. It’s the difference between a really good pizza and a mediocre one. So it is true with the crust of a cheesecake.

The next in line of my cheesecake creations has rolled off the assembly table (#9) and it’s my Blazing Black Currant Cheesecake! These tiny little gems are native to central and northern Europe and northern Asia where they thrive on the damp climate. They contain loads of antioxidants and pack a massive amount of vitamin C, iron, calcium, potassium, and more. Who would know these little jewels can soothe a sore throat, ease flu symptoms and even aid in strengthening your immune system. Black currants, are also popular in the cordials such as Ribena (quite good) and also in the French liquor known as cassis. At first sight one may think they resemble those berries on the trees that the birds love to eat and set out on bombing missions for the freshly laundered sheets hanging on the back yard clothes lines that will never be the same (that brings back memories). You see why I have gone totally “fruity” over these creations and introducing fresh fruit purees in my anything but ordinary cheesecakes.

So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the delicate and smooth black currant fruit bar center that is topped with the sweetened sour cream and white chocolate glacé and intensely flavored black currant reduction? One blazing cheesecake that is bursting with flavors each coming across the palate and blending ever so smoothly. My hubby and I have tried them all and each time we try the newest creation, we walk away and say” it’s a draw on which one is the best”. Take a fork full of this and you'll never go back to ordinary. Now, tell me, have you ever heard of a black currant cheesecake or tasted one? You're in for a real treat. Again, all natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches! It’s divine!

Cheesecakes Like No Other.....Don't Settle For Ordinary!

nan@sweetopia.biz (Nan Marcus) — Tue, 20 Feb 2018 22:48:47 GMT

Pleasantly Peach Cheesecake w/Sweet Sour Cream & White Chocolate Glacé and Peach Reduction

The next in line of my cheesecake creations has rolled off the assembly table (#8) and it’s my Pleasantly Peach Cheesecake! Besides fresh peaches being a great snack and source of good fiber, studies show that eating peaches (not the canned ones) may help control high cholesterol and problems that lead to diabetes and heart disease and also contain chemical compounds that may protect you from some cancers. Rich in minerals and vitamins they offer health benefits from eye care, skin care, maintaining healthy nervous system, anti-aging properties (now that one grabbed my attention), bones and teeth. You see why I have gone totally “fruity” over these creations and introducing fresh fruit purees in my anything but ordinary cheesecakes.

This one is yet another work of art and a 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the dash of peach reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Again, I use my vanilla shortbread cookie crust as its base. Next comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. And, atop that is a layer of pure peach puree, slightly sweetened. It’s topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. And to make it even more “amazing” I added my peach reduction that is sweetened with a kiss of honey. So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the delicate and smooth peach fruit bar center that is topped with the sweetened sour cream and white chocolate glacé and intensely delicately flavored peach reduction? One peachy cheesecake that is bursting with flavors each coming across the palate and blending ever so smoothly. My hubby and I have tried them all and each time we try the newest creation, we walk away and say” it’s a draw on which one is the best”. Take a fork full of this and you'll never go back to ordinary. Next in Sweetopia’s® cheesecake lineage is my Blazing Black Currant Cheesecake. Now, tell me, have you ever heard of a peach cheesecake or tasted one? You're in for a real treat. Again, all natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches! It’s lip-smacking good!

Cheesecakes Like No Other…… Don’t Settle For Ordinary!

nan@sweetopia.biz (Nan Marcus) — Mon, 05 Feb 2018 20:37:32 GMT

Cheery Cherry Cheesecake w/Sweet Sour Cream & White Chocolate Glacé and Cherry Reducton

I have gone totally “fruity” over these creations and very excited about the rave reviews that are coming in on them. They are truly a work of art and a 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the dash of raspberry reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Here we are at Creation #7 - my Cheery Cherry Cheesecake. This one is made with Morello Cherries, a dark red flesh and juice that is part of the tart group of cherries and somewhat lesser known. These tiny little treasures are loaded with lots of important nutrients. How about this for starters. They contain cancer preventative compounds, anti-inflammatory compounds, fiber, vitamin C; support healthy sleep (melatonin); have been known to reduce belly fat (now that one really caught my eye) and contain a treasure chest of antioxidants that enhance heart health. There are many more but these little gems truly have a lot of “pucker” power! You see why I have gone totally “fruity” over these creations and introducing cherries on center stage in the form of an anything but ordinary cheesecake.

Again, I use my vanilla shortbread cookie crust as its base. Next comes the sweet vanilla and creamy Neufchatel cheesecake layer. And, atop that is a delicate and lightly sweetened layer made with pure French Morello cherry puree. It’s topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. For the finishing touch, I added a cherry reduction that is sweetened with a kiss of honey. So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the delicate sweetened cherry puree bar center that is topped with the sweetened sour cream and white chocolate glacé and intensely flavored cherry reduction? One “cheery” cheesecake experience that is bursting with flavors each coming across the palate and blending ever so smoothly. Take a fork full of this and you'll never go back to ordinary. It's a crackerjack! Always natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches!

Cheesecakes Like No Other.....Don't Settle for Ordinary!

nan@sweetopia.biz (Nan Marcus) — Fri, 26 Jan 2018 16:01:20 GMT

Amazing Apricot Cheesecake w/Vanilla Shortbread Cookie Crust & Sweet Sour Cream & White Chocolate Glacé & Apricot Reduction -No Artificial Anything-Always GF & Nut-FreeAmazing Apricot Cheesecake w/Vanilla Shortbread Cookie Crust & Sweet Sour Cream & White Chocolate Glacé & Apricot Reduction -No Artificial Anything-Always GF & Nut-Free

This one is yet another work of art and a 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the dash of raspberry reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Again, I use my vanilla shortbread cookie crust as its base. Next comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. And, atop that is a layer of pure apricot puree, slightly sweetened. It’s topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. And to make it even more “amazing” I added my apricot reduction that is sweetened with a kiss of honey. So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the delicate and smooth apricot puree bar center that is topped with the sweetened sour cream and white chocolate glacé and intensely flavored apricot reduction? One amazing cheesecake that is bursting with flavors each coming across the palate and blending ever so smoothly. My hubby and I have tried them all and each time we try the newest creation, we walk away and say” it’s a draw on which one is the best”. Take a fork full of this and you'll never go back to ordinary. Next in Sweetopia’s® cheesecake lineage is my Charming Cherry Cheesecake (made with the real fruit – not the kind in a jar and colored red). Now, tell me, have you ever heard of an apricot cheesecake or tasted one? You're in for a real treat. Again, all natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches! It’s the cat’s pajamas!

Cheesecakes Like No Other…… Don’t Settle For Ordinary!

nan@sweetopia.biz (Nan Marcus) — Fri, 19 Jan 2018 19:53:42 GMT

Riveting Raspberry w/Vanilla Shortbread Cookie Crust & Sweet Sour Cream & White Chocolate Glacé & Raspberry Reduction -No Artificial Anything-Always GF & Nut-Free

Okay…time to tell you about cheesecake Creation 5 – my Riveting Raspberry Cheesecake. This one is yet another work of art and a 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the dash of raspberry reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Again, I use my vanilla shortbread cookie crust as its base. Next comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. And, atop that is a layer of seedless all natural raspberry puree, slightly sweetened. It’s topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. And to make it “riveting” raspberry, I added my raspberry reduction (always seedless) that is sweetened with a kiss of honey. So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the pure raspberry puree with the sweetened sour cream and white chocolate glacé and semi-sweet raspberry reduction? One unpretentious yet riveting cheesecake that is bursting with flavors each coming across the palate and blending ever so smoothly. My hubby and I have tried them all and each time we try the newest creation, we walk away and say” it’s a draw on which one is the best”. Take a fork full of this and you'll never go back to ordinary. Next in sweetopia’s® cheesecake lineage is my Amazing Apricot Cheesecake. Now, tell me, have you ever heard of an apricot cheesecake or tasted one? You're in for a real treat. Again, all natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches! It’s the real McCoy!

Cheesecakes Like No Other…… Don’t Settle For Ordinary!

nan@sweetopia.biz (Nan Marcus) — Fri, 19 Jan 2018 18:35:59 GMT

Passionate Pear Cheesecake w/Vanilla Shortbread Cookie Crust, Sweet Sour Cream & White Chocolate Glacé & Raspberry Reduction – No Artificial Anything – Always GF & Nut-Free

Sweetopia® is on a mission to create a line of cheesecakes. No just any old cheesecake or the typical ones you see in the marketplace today, but ones that are like no others, from the crust to the tippity top. Ones that excite your interest and titillate your taste buds with flavor! In my previous post I shared my newest cheesecake and 3rd in the lineage creation – Succulent Lime Cheesecake. I have gone totally “fruity” over these creations and very excited about the rave reviews that are coming in on them. They are truly a work of art and a 4 to 5 step process that takes time for each step, always using nothing but the best of ingredients. Each distinct flavor and layer that comprises the unique cheesecake creation is tasted and experienced, from the crunchy sweet shortbread crust to the dash of raspberry reduction. As my tag indicates – never anything artificial – always gluten-free & nut-free. Here we are at Creation #4 - my Passionate Pear Cheesecake. You say what? Whoever heard of a Pear Cheesecake? You just did and heard it here. Again, I use my vanilla shortbread cookie crust as its base. Next comes the sweet vanilla and creamy Neufchatel (creamier and lighter cheese than the standard cream cheese that is most-often used) cheesecake layer. And, atop that is a delicate pear layer made with pure French pear puree. It’s topped with my sweet sour cream and white chocolate glacé that is slightly sweet and ever-so creamy. I choose to take it one step further and top it with a raspberry reduction (always seedless) that is sweetened with a kiss of honey. So…what do you get when you combine the sweet cookie crunch, the creaminess of the cheesecake and the delicate French pear puree with the sweetened sour cream and white chocolate glacé and semi-sweet raspberry reduction? One “home run” cheesecake bursting with flavors that hit it out of the ballpark! Take a fork full of this and you'll never go back to ordinary. Next in cheesecake line is my Riveting Raspberry Cheesecake. This one's a knockout, too. Now, tell me, have you ever heard of a pear cheesecake or tasted one? You're up for a real treat. Again, all natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches! It’s the real deal!

Cheesecakes Like No Other - Don't Settle For Ordinary!

nan@sweetopia.biz (Nan Marcus) — Thu, 18 Jan 2018 21:37:44 GMT

Succulent Lime Cheesecake

Sweetopia is on a mission to create a line of cheesecakes. No just any old cheesecake or the typical ones you see in the marketplace today, but ones that are like no others from the crust to the tippity top. Ones that excite your interest and titillate your taste buds with flavor! With her Persnickety Half Pumpkin Cheesecake and Bashful Banana and White Chocolate Cheesecakes already part of her artisan product line, it was time to kick it up a few more notches and go fruity. Not totally all fruit but inject a wedge of pureed fruit bar in the middle of the cheesecake. Now that took some experimenting and by jove, I've done it! I choose to do a lime cheesecake and after research on the difference of a regular lime and key lime (by the way, a regular lime is slightly sweeter than a key lime that is more acidic and smaller), choose to stick with regular lime. So.....what do you get when you combine the juices of a freshly squeezed lime and its zest, creamy Neufchatel cheese that is lightly sweetened with vanilla and sweetened sour cream and white chocolate? An out-of-this world lime cheesecake that is part lime bar, vanilla cheesecake and sits on a base of a crisp vanilla shortbread cookie crust and is finished off with a sweetened sour cream white chocolate glacé. Take a fork full of this and you'll never go back to ordinary. No one flavor overpowers the other and it's just the right amount of sweetness and ever-so-slight tartness of the lime, creaminess of the cheesecake and semi-sweet and smooth glacé and last but not least, the wonderful crunch of the shortbread that brings it all together. Next in cheesecake line is my Passionate Pear Cheesecake. This one's a knockout, too. Now, tell me, have you ever heard of a pear cheesecake or tasted one? You're up for a real treat. Again, all natural, from scratch, gluten-free, nut-free, dye-free, preservative-free sweets crafted by hand in small batches!

Persnickety Half Pumpkin Cheesecake w/Gingersnap Cookie Crust & Pure Maple Drizzle

nan@sweetopia.biz (Nan Marcus) — Tue, 02 Jan 2018 22:22:50 GMT

Persnickety, Meticulous, Painstaking, Exacting, Finicky, Fussy, Picky, Fastidious………… Sweetopia® is all of these adjectives

Persnickety, Meticulous, Painstaking, Exacting, Finicky, Fussy, Picky, Fastidious………… Sweetopia® is all of these adjectives. So when it came to naming my all natural, gluten-free, dye-free, nut-free & preservative-free half pumpkin cheesecake creation, I chose “persnickety” to be a part of the product name that would fittingly express all that goes into carefully planning, creating and executing a sweet worthy to be added to Sweetopia®’s portfolio of top-shelf sweets.

Sweeto pia®’s Persnickety Half Pumpkin Cheesecake is all natural; GF, nut-free, dye-free and preservative-free. It begins with the main event of a two layered cheesecake - one layer of creamy vanilla cheesecake and sitting atop that is a creamy and smooth layer of lightly flavored pumpkin cheesecake where both layers are enrobed in my twice-baked GF & nut-free all natural Gingersnap cookie base that is replete with hints of fresh orange zest and juice, pure cane syrup and a light citing of sweet cinnamon, nutmeg & wee pinch of clove. It’s perfectly finished off with a generous topping of my all natural pure maple drizzle made from pure Vermont maple sugar. It doesn't get any better than this. The 3 distinct flavors of the light tasting gingersnap cookie with the half pumpkin and vanilla cheesecake layers and maple drizzle topping work very well together on the palate - no one flavor overpowering the other. It's a showstopper and perfect ending any time of the year to a wonderful meal or great dessert addition to bring when it's your turn to bring one. Either way.... you can't go wrong with another one of my creme de la creme cheesecakes. And I betcha you or your guests can't tell it's gluten-free! So, why stick with the boring and oh-so-typical and graham cracker crust cheesecakes. Go ahead….break loose and let your taste buds experience a persnickety Sweetopia® sweet!

Sweetopia® breaks loose and adds Vegan!

nan@sweetopia.biz (Nan Marcus) — Fri, 08 Dec 2017 20:03:53 GMT

Sweetopia® breaks loose and cautiously tip toes into adding “Vegan” to her already exclusive gluten-free and nut-free sweets business and products portfolio.

It’s no easy feat creating and producing a gluten-free & nut-free sweet that’s all natural in its ingredients and results in titillating the palate with outstanding taste and texture that is truly indistinguishable that it’s “gluten-free”. To do that, day in and day out, it requires passion and relentless resolve to always look for opportunities to grow and refine one’s skill and talent in this labor of love business. It’s where you continually envision the possibilities of what you can create and produce that will stand alongside her stellar portfolio of quality Sweetopia® all natural, gluten-free and nut-free sweets.

When the dairy-free request came through to me this week for a granddaughter to be able to celebrate her 21st birthday, something in me just couldn’t refuse the challenge to see if I could tweak one of my sweets products into a Vegan version. After some extensive research on the best suitable all natural dairy substitutions, I gave it a go. I admit my nervousness of the possible outcomes and was all so eager to pull the finished cupcake apart to experience my first look of the texture, bite and overall impression of my Best in Class Vanilla Butter Orange Cupcake. Texturally, a little firmer but clearly, not dry at all. In my mind, it just needed something to kick it up a notch before the finale “frosting”. Ah…what to do? I pulled out some fresh seedless raspberry puree (a product from France that specializes in all natural fruit purees) and whipped up a warm raspberry coulis that I then perforated the cupcake and gave generous dousing. I added that to my piece of cupcake that I had tasted and exclaimed “much better”. The vanilla buttercream frosting made with all natural vegan butter product, soy milk and tinted with all natural, plant-based food colors was, to my surprise, delicious. I could not tell the difference from frosting I make with butter. All in all, I was satisfied that for my first Vegan experience, I created and produced a product that passed my critical taste and quality test. Will there be other of my all natural, gluten-free & nut-free creations that I’ll tweak to Vegan – you can bet on that. I’m already thinking of my Luscious Fall Pear, Cranberry & Apple recipe as a possible second dabble.

New.....All Natural, GF & Nut-Free Lemon Squares - Experience the Difference

nan@sweetopia.biz (Nan Marcus) — Mon, 27 Nov 2017 15:44:39 GMT

Lusciously-Good Fresh Lemon Squares

This is Sweetopia®’s newest all natural GF & nut-free creation and it's a keeper! The base consist of my twice-baked all natural GF & nut-free vanilla shortbread and provides a wonderful crunch to the heavenly main event and filling that sits atop - all made with fresh lemon zest, squeezed lemon juice and lemon puree (an all natural product from France that is superb and blended together with the egg, butter and other natural ingredients makes for a lusciously-good tasting lemon bar and overall excellent sweet). Absolutely NO lemon concentrate (the stuff in a bottle on the grocery store shelf that is anything but "real" or all natural. Just read the label! The lemon square needs no other finishing touch other than a generous dusting of confectioners sugar. This unpretentious sweet can easily be jazzed up to serve as a stunning dessert with an accompanying raspberry coulis drizzled on the serving plate.

2017 Thanksgiving Sweetopia® Sweets Offering

nan@sweetopia.biz (Nan Marcus) — Wed, 01 Nov 2017 14:17:12 GMT

No Time To Bake....Check Out Sweetopia®'s GF & Nut-Free Sweets Offerings

Sweetopia All Natural Gluten-Free Goes Square

nan@sweetopia.biz (Nan Marcus) — Thu, 14 Sep 2017 19:07:16 GMT

It's Hip to Be Square

Okay....so I'm dating myself with this expression but seriously.......today and more than ever, consumers have become more conscious about their food choices and how to balance those choices where sweets don’t have to be entirely eliminated from one’s dietary plan but rather indulged with a focus on more portion control and overall, better quality of ingredients. Sweetopia® now offers several of her all natural, gluten-free and nut-free sweets in smaller portions. Such offerings include her Bashful Banana and White Chocolate Cheesecake Squares w/Caramel Drizzle; Perky Pumpkin & Currant Cake Squares w/Maple Drizzle; and Best In Class Chocolate Cake Square w/Chocolate Drizzle that is sugar-free and made with a natural sugar replacement, NOT artificial sweeteners. Just the right size when you want a nice treat and don’t want to tempt yourself to over-indulge. Give them a try and stay tuned for more Sweetopia® all natural, gluten-free, nut-free Squares to be available.

Sweetopia Now Offers Gluten-Free & Sugar-Free

nan@sweetopia.biz (Nan Marcus) — Thu, 14 Sep 2017 18:34:23 GMT

Who Says You Can't Have Your Cake and Eat It Too

Today and more than ever, consumers have become more conscious about their food choices and how to balance those choices where sweets don’t have to be entirely eliminated from one’s dietary plan but rather indulged with a focus on more portion control and overall, better quality of ingredients. Sweetopia® now offers several of her all natural, gluten-free and nut-free sweets in smaller portions. Such offerings include her Bashful Banana and White Chocolate Cheesecake Squares w/Caramel Drizzle; Perky Pumpkin & Currant Cake Squares w/Maple Drizzle; and Best In Class Chocolate Cake Square w/Chocolate Drizzle that is SUGAR-FREE (made with a natural sugar replacement called Swerve®, whose primary ingredient is erythritol and “utilizes glucose from corn (non-GMO) grown in Europe, for the fermentation process that ultimately yields erythritol". Quoting the website ( www.swervesweet.com ) "Swerve is made from ingredients found in select fruits and starchy root vegetables, and contains no artificial ingredients, preservatives or flavors. It’s zero-calorie, non-glycemic and safe for those living with diabetes, since it has no effect on blood glucose or insulin levels."

This is my first success story on the sugar-free and gluten-free sweet test where the cake texturally matches very closely to it's gluten-free but made with sugar, sibling. The cake as far as sweetness goes, is not as sweet but nonetheless tasty. The sugar-free cocoa ganache topping provides the majority of the sweet taste but not overboard on the sweetness. You may elect to have it without the ganache, if you prefer. Or, give the vanilla sugar-free drizzle, a try.

In this fierce competitive marketplace where a plethora of products abound, often times the core focus is anything but on authentic quality of those products but instead on the “bottom line”. This brings up a story that was shared to me some many years ago but still rings true today, sadly to say. A salesman went to his manager and told him that he tried the food product he was selling and said it was terrible. The manager responded “I didn’t ask you to like the product. I asked you to sell it!” Such is not the case with my Sweetopia® all natural gluten-free and nut-free sweet creations. Each one has been carefully and purposely created with the highest quality of ingredients throughout the recipe. The quality of the ingredients has a direct correlation to the end product, texturally and taste-wise and especially critical when you are making sweets that are gluten-free. I “like” all of my creative GF, and nut-free creations and routinely enjoy them with family and friends, (whom are also not gluten-intolerant) and where they continue to pass the “can’t believe these are gluten-free” test. They are truly inimitable……incomparable…..and imaginative!

Gluten-Free Frozen Cookie Dough - "Cold" Off the Press

nan@sweetopia.biz (Nan Marcus) — Wed, 16 Aug 2017 14:49:26 GMT

Sweetopia's GF Hippity Hop Butterscotch Frozen Cookie Dough Now Available

Finally, after several months of work on the right food box, labeling, and freezer-appropriate bag, Sweetopia now has available her GF all natural Hippity Hop Butterscotch cookies in frozen cookie dough form for the consumer to bake in the comfort of their own home. Each box contains 24 individual pre-portioned frozen ~ 1.5 ounce cookie dough portions that are carefully packaged in an FDA-approved food-grade box, heavy-duty, freezer-appropriate plastic bag and comes complete with handling and baking guidance and nutritional information. Whether you're health conscious or not, why have more cookies on hand and ready to eat than you desire. Pop one or more in your preheated oven to bake and you'll find in just a short time your fresh baked warm cookie will be ready for savoring. Choose your accompanying libation - milk, coffee, tea, spritzer (whatever) or none if you prefer. Either way it doesn't get any better that this!

Whoosies - New of the Scene

nan@sweetopia.biz (Nan Marcus) — Mon, 14 Aug 2017 17:04:18 GMT

What the Heck is a Whoosie?

What is a Whoosie? It’s Sweetopia®’s culinary rendition of two of her all natural GF cookies joined together only to be separated by a generous portion of heavenly all natural frosting. In this part of the country there are Whoopie Pies (two chocolate cake-style cookies with icing sandwiched in between. It's common in Pennsylvania Dutch country.) So, the little grey cells began to once again work overtime and what came to mind for my sweet was the word "Whoosie" ( Very little comparison between the two, on many fronts.). The first of the Whoosies to roll off the creation line begins with my all natural GF gingersnaps or better known as my Jumpin Gimminy Gingersnap Whoosie. . The idea came to me that ginger and orange go together like a horse and carriage or in the food vernacular (grill cheese and tomato soup). It all begins with my semi-soft all natural GF cookie that contains bits of crystallized ginger, fresh orange zest and juice, a light portion of ground ginger, pure cane syrup and then rolled in sugar crystals. The finished product is delicate in texture and flavor with just the right mix of ginger and hints of orange that come through. One bite of these stunners will have you coming back for more.

David Slews Goliath in Trademark Opposition Levied Against Sweetopia™

nan@sweetopia.biz (Nan Marcus) — Fri, 28 Apr 2017 21:41:40 GMT

Never Give Up!

2015 was a year that will long be remembered for several reasons; it was a year of trial and triumph! 2015 was to be the beginning of Sweetopia's first full year of doing business. That all came to a screeching halt when in late February a major U.S. corporation levied a trademark opposition against Sweetopia, alleging Sweetopia's U.S. trademark that involved her design and logo imposed upon their trademark.

Many months went by and reciprocating communications were exchanged by both companies. During this time Sweetopia™ was officially shutdown from doing business. Finally, in late August the opposition was successfully resolved in Sweetopia's favor and at the end of October, the United States Patent and Trademark Office issued Sweetopia™ her trademarks that are now also registered. Truly a "David slew Goliath moment" for this "ordinary" happy senior, proprietress, and small business owner.

I share this story for two reasons: encouragement and commitment. It was the fartherest thing from my mind that I would be engaged in a setback, forget one of this magnitude. I had worked so hard the year before putting everthing in place for my business, down to owning my own intellectual property "trademarks". When I received that email communication, I admit I felt like I had been hit between the eyes with a 2x4 piece of lumber. It wasn't a TKO but a darn good numbing. After I regained my focus, I was all the more determined and committed to stay the course and defend my IP to the end, however the end would turn out. It was during these 8 months that I had time to step back, pause, and examine all of dots on my business canvas to see if I had missed any, added any that were non-value adding or any that could be refined. To my humility, I found all of the above. By the time November rolled around, Sweetopia™ was in a much better business state and the state or "view" I was placed in during this time, was definitely worth "climb".

If you have a dream and a passion for something, stay true to your course even amidst the trials and "pot holes" of life that are thrown in your path. Don't let anyone or anything knock you off course! You may experience a delay but endurance births commitment.

All Natural, Dye-Free, Nut-Free Gluten-Free Cookies, Cakes & Sweet Breads

nan@sweetopia.biz (Nan Marcus) — Fri, 28 Apr 2017 16:54:42 GMT

Sweetopia's gluten-free fresh and natural cakes, cookies and sweet breads are most capably able to stand on their own, pleasing the palate and tummy without having to be fully dressed or disguised in heavy icings. Sweetopia offers a line of all natural drizzles and frostings to top and compliment your GF sweet.

Sweetopia's GF sweets are not your typical "bakery" sweets that have loads of shortening-based icing slathered on them. As such, these colorful works of art photograph quite well to titillate the consumer or looker's taste buds. The pictures of my natural GF baked sweet that is lightly iced will unlikely bring about the same reaction, even with the best of camera technology we have these days, Nor, is it my focus. What I will wow you with is the exceptional quality, texture, taste of my natural, fresh from the oven, gluten free sweet that exemplifies Sweetopia's™ core focus and bedrock principle for garnering the trust of the satisfied customer and keeping them coming back to Sweetopia™. That's what I'm all about!

Delicious Cakes

You’ll find a wide range of delicious gluten-free cakes, including a pear and white chocolate (shown above), totally chocolate, coconut and lime, pumpkin-currant, and many more, all containing the "best of the best" natural ingredients from the first to the last, no added preservatives or dyes and crafted by hand in my gluten-free and nut-free facility.

Please note my cake selections may change from time to time as the creative juices and spirit moves me. Just let me know if you wish to reorder a cake that you ordered before but do not see it listed on my current products listing. I'm happy to bake it for you.

Shop for Cakes

Cookie Cravings

Cookies rule in our house. Your gluten-free cookie options include molasses, jaw-droppin coconut and chocolate, sugar kicked-up-a-notch, and oatmeal butterscotch cookies (Hippy Hop Butterscotch shown above), along with a variety of my unique creations. Giddy Padoodle Garbage pail cookies feature all kinds of delicious flavors mixed together with a wonderful twice baked gluten-free shortbread crust. All of my gluten-free cookies are great for breakfast, afternoon teatime, or anytime of the day. They go down smooth and easy with a great cuppa tea or coffee.

Shop for Cookies

Sweet Breads

I also offer (shown above ) a gluten-free dutch apple sweet bread that is polka-dotted with plump raisins throughout. More GF sweet breads are planned for my product line, so stay tuned for more to come on these great, anytime sweets.

Shop for Sweet Breads

All-Natural Goodness

I don’t use any artificial flavors or ingredients in my gluten-free cakes, cookies or sweet breads. For the record, I don't use any artificial flavorings or inferior ingredients in anything I cook. If you have a passion for something then you are compelled to do it in a way that reflects quality and integrity of the product from the inception of the idea to the end result. After all, it’s the end user or customer you wish to please, over and over so they get to know and trust you and your products. For me, that’s what business is all about. When you give me the pleasure of making and selling you one of my gluten-free “labors of love”, I will need 72 hours of notice for every order in order to bake it to the quality I expect and ship it. Retail orders are available. Please contact me at info@sweetopia.biz or my toll-free number (888)576-2598 to discuss in more detail if this is an option you would like.

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What is Gluten...?

nan@sweetopia.biz (Nan Marcus) — Fri, 28 Apr 2017 16:29:04 GMT

...and What It Means To Be Gluten-Free?

It's worth spending a minute or two explaining as best as we can in layman terms what "gluten" is and in the food world what it means to be "gluten-free".

Gluten is a natural protein that is found in wheat and several other grains. It acts as a kind of glue that when mixed with other ingredients helps hold the finished food product together and maintain its shape. Why, then do we care about this? Because many common foods that we eat today are generally made with wheat (flour) and as such contain gluten. Those including breads, cookies, cakes, pies, pasta, and cereals. And you say " And your point is?" Historically, for a good portion of our population, eating food products that are made with wheat "gluten" did not pose a health issue for them. But with the changes in the growth of wheat over these past 45 years the structure of the gluten has changed. Thus, when the finished food product that contains the wheat is ingested, gluten has been known to trigger an allergic or immune reaction that can lead to intestinal disorders that range from mild to severe. Basically, the digestive track expresses an intolerance to properly digest the gluten. Hence, the expression “gluten-intolerant”. Those who suffer from gluten-intolerance know what it means to experience digestive problems of gas and bloating, headaches, lack of energy, to the more severe symptoms, when they ingest a food product made with wheat.

Now that we know what “gluten” is and what it means to be “gluten-intolerant”, is there hope then for this growing population of folks to still enjoy the sweets that they love to eat but without wheat ingredient in the finished food product? And, can it still taste good? Absolutely “Yes” to both but only when the highest of quality ingredients are used throughout the entire recipe and the recipe is void of any added preservatives or artificial ingredients. Both of these affect taste and texture! Sweetopia believes that fresh, from scratch and using natural ingredients produces a huge difference in the finished product and provides a much more positive and memorable experience for the consumer. Moreover, today’s consumers are not heedless shoppers but rather are savvy, look for and can tell true quality, be it food or non-food articles.

That said, while the gluten-free market continues to grow vastly, there is little in the way of all natural, high-end sweets that are imaginative in the finished end-product, excellent in taste and texture, and virtually indistinguishable that the product is gluten-free.

I have done my fair share of purchasing and taste-testing other GF cookies on the market of what I believe to be Sweetopia’s competition and there is no comparison to Sweetopia’s cookie products in taste, texture and imagination. They are chalking in texture, flat in taste, unimaginative and visually unappealing. Moreover, forget the grocery stores that tout they have GF sweets. It’s just not so! Nothing "nada" in the clear glass fresh bakery section. I was able to find a GF choc chip cookie in the freezer section of one of my local supermarkets. To add insult to injury, the cookie about 2” in diameter was priced at $3. That too, was flat and chalky and had I not spotted a couple of chocolate chips in it, I would never have known the flavor of the cookie. Call me a purest, but cookies are best enjoyed baked fresh from the oven and not put into the freezer for later consumption. If you need to freeze your finished sweet, you want a great tasting and texture-perfect product before it goes into the freezer. So, it is ever more critical that every ingredient in that sweet be of the highest quality, natural, and with no added preservatives or artificial ingredients.

Contact me for your fresh, all-natural gluten-free, dye-free and nut-free Cake, Cookies. Mighty Minis, and Sweet Breads.

The Many Benefits of Rice

nan@sweetopia.biz (Nan Marcus) — Fri, 28 Apr 2017 16:21:52 GMT

Did you know that rice flour is rich in manganese, a mineral also found in several other foods including nuts, legumes, seeds, tea, whole grains and leafy green vegetables, and is considered an essential nutrient because the body requires it to function properly. Manganese helps in the proper development of bones and cartilage and also helps in better absorption of calcium.

While rice flour contains almost the same amount of calories as its wheat counterpart, it is low in saturated fat, cholesterol and sodium. Rice, rice flour or brown rice can be substituted for a major portion of animal protein, thus consuming less saturated fats that contribute to extra pounds.

Rice also has the ability to boast skin health, increase one’s metabolism, aid in digestion, reduce high blood pressure, improve the immune system, provide fast and instant energy, stabilize blood sugar levels, and slowing down the aging process, while also providing an essential source of vitamin B1 to the human body, provide protection against dysentery, cancer, and heart disease, along with its insoluble fiber that helps regulate and improve bowel movements and aid in clearing the body’s waste products and toxins.

Rice and its mild taste is easy to digest because of its gluten-free quality. When ground into a flour consistency it makes a great tempura coating for cooked vegetables, serves as a sauce thickener, gravies, and custards that make it perfect for baby food and Asian dishes.

Many of us may use rice in cooking but may not be aware that of one of the best skin care ingredients is rice flour. Rice flour helps tighten the skin, treat pigmentation, wrinkles and blemishes, exfoliate the skin and remove excess oiliness, making it ideal for using on all face masks and bringing back the beauty of the skin.

Now that you know the difference between "gluten" and "gluten-free", why not try one of Sweetopia's all natural, from scratch, gluten-free sweets. We bet you a cookie that you won't be able to tell they are "gluten-free". Let us make a Sweetopia believer out of you!

Research findings above provided from the following websites: http://www.livestrong.com ; https://www.organicfacts.netl ; http://www.wildturmeric.net ; http://beforeitsnews.com ; http://www.ehow.com

Sweetopia Opens Her New Bakery in Former Childhood Home

nan@sweetopia.biz (Nan Marcus) — Fri, 28 Apr 2017 16:17:15 GMT

Certified Gluten-Free & Nut-Free Facility

Sweetopia™ Comes Full Circle: Back in late fall of 2015, Sweetopia™ began seriously pondering her vision of expanding her small home-based "cottage" business to a full commercial business that would enable me to serve a much larger customer base that would easily service online and retail sales.

Long story made short... and much to my surprise and delight, the Town gave me their approval to renovate my humble little bungalow home into a commercial baking and shipping facility. This meant I would finally be able to relocate my cottage" business from our home into a state-of-the-art commercial baking and shipping facility that would be dedicated to creating my all natural, nut and dye-free gluten-free sweets . After months of nailing down all of the requirements to meet the plethora of local and commercial building and state fire codes, Sweetopia™ was finally issued a building permit in May 2016 with extensive renovations and structural changes needed to comply with commercial and local building codes. After 10 months later and numerous hidden surprises that come with a 70 year old and "good bones" home, construction was completed and successful pass from the state fire marshall and building inspector, I was award the long awaited "certificate of occupancy" from the Town.

In closing, Sweetopia™ a senior and woman-owned business, will now be able to create, make, market, and sell her all-natural, from-scratch, top-of-the-line, oven-to-market, gluten-free sweets, back in her local neighborhood where it all began many years ago,

Gluten-Free Mighty Minis ........New on the Scene

nan@sweetopia.biz (Nan Marcus) — Wed, 19 Apr 2017 15:58:30 GMT

SweetopiaTM's latest creation and inspiration has given birth to the mini muffin or "mighty minis". These precious little gems have hit the scene at full speed and with the same resolve and bedrock principle that each is made from start to finish with the utmost attention to detail, highest of quality in every ingredient, and unwaivering firmness of no added faux ingredients. As the saying so aptly goes "the proof is in the pudding".

Current offering in the mighty minis is Sweetopia®'s all natural, dye-free, nut-free and gluten-free Captivating Carrot Cake Mighty Minis shown above with a Neufchatel cream cheese frosting and naturally colored sprinkles (sprinkles made with vegetable juice colors). In the works or "in the hood", as we speak, is the next generation of mighty mini inspirations - my Outrageously Orange Mighty Minis, and Candidly Coconut Mighty Minis. Look for these to come out shortly.