SUZIE SWEET TOOTH

Cakes, Treats, and Everything Sweet

About me

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

Growing up everyone in my family was an amazing cook. I learned a lot from my Mother who was a wonderful cook and baker. Although baking was not my first career choice, I decided to attend pastry school in 2006 when I lived in San Francisco, and graduated with a diploma in Pastry. My first career has always been and still is Nursing, and I continue to work full time as a Legal Nurse Consultant in a busy law firm. I love all things beautiful, and I enjoy creating beautiful and tasty creations. I live in Arizona. I love playing with unique recipe combinations. I have always been obsessed with baking. My goal is to help people make baking fun, and to remove the “fear factor” so I love to give a lot of descriptions or reasons why a recipe calls for a certain step.

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

Have a question about a recipe? you can email me at suziesweettooth@gmail.com

Copyright © 2025 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 responses to “About me”

Sarah Raser

November 16, 2015

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.

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1. swooz
  
  November 17, 2015
  
  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
  
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  1. Sarah Raser
    
    November 23, 2015
    
    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
    
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  2. swooz
    
    November 23, 2015
    
    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
    
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Sarah Raser

November 26, 2015

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

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1. Tom bratsburg
  
  November 13, 2017
  
  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
  
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  1. swooz
    
    November 13, 2017
    
    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!!
    
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The Party Connection

October 30, 2016

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

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1. swooz
  
  October 30, 2016
  
  Hi Courtney, sure, thanks for asking! Cheers, Suzie
  
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  1. The Party Connection
    
    October 31, 2016
    
    Thank you so much Suzie! It will be on my blog http://www.thepartyconnectionaustralia.com in early December!
    
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Marina Ignatyeva

December 30, 2016

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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1. swooz
  
  December 30, 2016
  
  Sure, no problem!
  
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