About me

I dream of cake and how to create the best sweets and treats.

I am a 2006 graduate Pastry Chef from Tante Marie in San Francisco.

When I’m laying in bed at night; I literally dream of recipe combinations. I have always been obsessed with baking.

Baking is really cheap therapy. I highly recommend it. Join me on my quest of everything good and sweet!

I welcome your questions or comments. You can email me at suziesweettooth@gmail.com

Copyright © 2011-2017  Suzie Sweet Tooth. All rights reserved. Please do not replicate any original text or photos from my site without a link back to my blog. Unless stated otherwise, all photos and text are property of suziesweettooth.com

Happy baking!   Suzie


12 Comments on “About me”

  1. Sarah Raser says:

    Hi Suzie, I recently made your Gingerbread Pear and Almond Tart and I have a few questions. 1) Mine lost its shape, unlike yours. Should I chill after I assemble to avoid the spreading? 2) It was a good texture the day I baked it, but I stored overnight covered on the counter and it got sloppy – too wet – and, while still delicious, the crust lost its firmness. How can I avoid this in the future? What is a better way to store it? Should I not have poured the extra marmalade/sugar mixture over the pears after assembling the tart? Thanks for your tips! I want to make it again for a Friendsgiving dinner next weekend.

    • swooz says:

      Hi Sarah, unfortunately this dessert is one that should be enjoyed on the same day it’s made as the liquid in the pears does soften the crust over time. That said, yes I would suggest chilling the assembled tart before baking it. When picking the pears , try to buy them not too ripe and use only the brown type such as Bosc. Yes, you could forgo the marmalade and instead mix in some orange zest. Maybe try also adding about 2 more tablespoons of the almond flour. Hope that helps! Suzie

      • Sarah Raser says:

        Suzie,
        Thanks for the tips. I am wondering: Would the gingerbread “crust” recipe translate into cookies? I made a double batch of it but wasn’t able to use the second half since I needed a dessert that I could make the day before. If so, what would you recommend for the bake time? –Sarah

        Hi Sarah, unfortunately this dessert is one that should be enjoyed on the same day it’s made as the liquid in the pears does soften the crust over time. That said, yes I would suggest chilling the assembled tart before baking it. When picking the pears , try to buy them not too ripe and use only the brown type such as Bosc. Yes, you could forgo the marmalade and instead mix in some orange zest. Maybe try also adding about 2 more tablespoons of the almond flour. Hope that helps! Suzie

      • swooz says:

        Hi Sarah, I think they would make fine cookies. Try baking at 350 degrees, guessing about 14 mins or so, but check them sooner just to be sure. Best of luck

  2. Sarah Raser says:

    Thanks so much! If I figure it out and track, I will let you know. Happy Thanksgiving!

    • Hi, my mother enjoyed the occidental hotel hot fudge years ago as a child. I had it once. No salt in recipe? I remember the hotel as a child. My father also grew up in Muskegon with his sister and brother, Harry Morgan, cool. Potter on m.a.s.h. Please reply, thanks

      • swooz says:

        Hi Tom, I think there’s probably a few versions of the recipe floating around I’m sure. Can’t hurt to add a pinch of salt now that you mention it, thanks! Cheers!!

  3. Hi Suzie!

    My name is Courtney and I run an event management blog called The Party Connection. I was wondering if I would be able to use your photo of your gingerbread cookie garland as found at https://suziesweettooth.com/2013/12/20/gingerbread-men-cookies/gingerbread-garland/ in an upcoming article? If it is ok I will fully credit and link to your website.

    Looking forward to hearing from you.

    Courtney Carr
    The Party Connection
    thepartyconnection@hotmail.com

  4. Hi Suzie,

    My name is Marina, and I would like to include your Rose Hibiscus Tea Cakes (https://suziesweettooth.com/2012/01/08/rose-hibiscus-tea-cakes-petite-fours/) in a blog article promoting a Rosehip and Hibiscus tea blend for http://www.teamoremio.com/, a tea retailer. If allowed, we will provide full credit to your blog.


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