Sweetopia® breaks loose and adds Vegan!
Nan Marcus • December 8, 2017
Sweetopia® breaks loose and cautiously tip toes into adding “Vegan” to her already exclusive gluten-free and nut-free sweets business and products portfolio.
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.
Sweetopia(r) Bakery Proprietress - Out for Surgery Beginning June 11th
All Natural, GF & Nut-Free Lively Lychee Cheesecake w/Sweet Sour Cream & White Chocolate Glacé & Fresh Pineapple Reduction
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! My latest cheesecake creation and #10 in the cheesecake lineage is my Precocious Plum Cheesecake. 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!
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 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®.
Precocious Plum Cheesecake w/Vanilla Shortbread Cookie Crust & Sweet Sour Cream & White Chocolate Glacé & 2 Fruit Reduction -No Artificial Anything-Always GF & Nut-Free
Not just any old cheesecake or the typical ones you see in the marketplace today, but a cheesecake that is like no other, 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.
All natural, GF, nut-free, preservative-free artisan peach cheesecake with vanilla shortbread cookie crust and made with 3 layers + peach reduction. Never Anything Artificial - Always GF & Nut-Free!
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!
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! It’s time to introduce my latest. Yes, #6 in cheesecake creation has just rolled off the assembly table and it’s a stunner - my Amazing Apricot Cheesecake! You don’t hear much about apricots in the marketplace. They are the nutritional heavy weights of fruit. They are good for your heart, blood skin & bones, rich in fiber, a great source of vitamin A and contain a treasure chest of antioxidants. Wow…so much packed in a small fruit that often goes unnoticed. You see why I have gone totally “fruity” over these creations and introducing apricots back on center stage in the form of an anything but ordinary cheesecake. And, this one is right up there with all the others on reviews and feedback. I shared slices of the cheesecake last evening from yet another and different set of gluten-tolerant adult testers that had not tasted any of my cheesecake products - “this is definitely saleable”; “better than any served at restaurants”; “can’t tell it’s GF”, and “rich and smooth so a little slice is great”. 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!