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The Treats Truck Baking Book: Cookies, Brownies & Goodies Galore! – Mouthwatering Recipes from NYC's Remarkable Mobile Bakery
Entrepreneurial baking queen Kim Ima invites you to climb aboard her famous Treats Truck, “Sugar,” for an unforgettable tour of the world of cookies, cakes, pies, and all manner of scrumptious desserts. In The Treats Truck Baking Book , Kim shares dozens of mouthwatering recipes from the remarkable mobile bakery that has taken New York City by storm—while she tells the fascinating story of “Sugar,” her chicly retro, clean-burning repository of deliciousness. This beautifully full-color illustrated cookbook is a sweet treat for home bakers everywhere.
176 pages, Hardcover
First published November 1, 2011
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Displaying 1 - 6 of 6 reviews
November 1, 2011
I plan to make a few more things from the book. I like the smaller size of this hardcover. It’s heavy but not bulky. I’d have preferred more photos but felt it had a decent amount. All recipes were very easy to follow.
Catagories are: Cookies, Brownies, Bars and Squares, Cakes and Cupcakes, Pies. There’s also a recipe index in the back. I’m happy with this book and would recommend it it others.
I received this book from the publisher in exchange for an honest review.
CHOCOLATE CHIPPERS: This is your basic chocolate chip cookie. I made half the recipe, which made 26 and they turned out perfectly. They weren’t quite sweet enough so when I made them again I added an extra 2 T. of white sugar. This recipe is a keeper for me.
CHOCOLATE TRUCKERS: This is a chocolate sandwich cookie with a white cream filling. I cut way down on the cocoa powder, using just 3 T. instead of 16. Yes, you read that right. Unsweetened cocoa powder is very strong and I knew 3 T. would be plenty, and it was. I didn’t think to use extra flour in place of the absent cocoa powder so the cookies turned out a bit flatter than I liked. Instead of rolling the dough out and cutting out small cookies, I rolled the mixture into balls using a 1 t. measuring spoon. I ended up with about 33 sandwich cookies. I chose to use my own vanilla frosting recipe, which uses part margarine and part shortening, as I don’t like classic buttercream frosting, which is what the recipe in the book called for.
If you roll the dough into small balls instead of rolling the dough out, this is a very simple and easy recipe to work with. Next time I just have to increase the amount of flour to make up for lack of cocoa power I’ll be omitting and they should turn out less flat. This recipe is a keeper for me too.
SUGAR DOTS SUGAR COOKIES: This is a basic all butter sugar cookie recipe. Instead of rolling the dough out and cutting out cookies, I chose to roll the firm dough into small balls and flatten them with the bottom of a glass. Make sure you bake them until they’re a deep golden color around the edges. The cookies will be crunchy on the outside and softer in the middle. I thought they were a little too sweet so I’ll use 1/3 c. of sugar next time instead of 1/2 c. I’m not a big fan of an all butter sugar cookie but was impressed with the good flavor this one had. I made sandwich cookies out of this one and used my own white frosting recipe and added minced maraschino cherries to it. Next time I make these, I’ll not make sandwich cookies out of them.
OUR FAVORITE VANILLA CAKE: I made half this recipe and got 12 cupcakes. I followed the recipe exactly and added about 1/4 c. minced maraschino cherries to the batter. The cupcakes tasted OK but I didn’t like how heavy they were. I used my own recipe for white frosting.
Catagories are: Cookies, Brownies, Bars and Squares, Cakes and Cupcakes, Pies. There’s also a recipe index in the back. I’m happy with this book and would recommend it it others.
I received this book from the publisher in exchange for an honest review.
CHOCOLATE CHIPPERS: This is your basic chocolate chip cookie. I made half the recipe, which made 26 and they turned out perfectly. They weren’t quite sweet enough so when I made them again I added an extra 2 T. of white sugar. This recipe is a keeper for me.
CHOCOLATE TRUCKERS: This is a chocolate sandwich cookie with a white cream filling. I cut way down on the cocoa powder, using just 3 T. instead of 16. Yes, you read that right. Unsweetened cocoa powder is very strong and I knew 3 T. would be plenty, and it was. I didn’t think to use extra flour in place of the absent cocoa powder so the cookies turned out a bit flatter than I liked. Instead of rolling the dough out and cutting out small cookies, I rolled the mixture into balls using a 1 t. measuring spoon. I ended up with about 33 sandwich cookies. I chose to use my own vanilla frosting recipe, which uses part margarine and part shortening, as I don’t like classic buttercream frosting, which is what the recipe in the book called for.
If you roll the dough into small balls instead of rolling the dough out, this is a very simple and easy recipe to work with. Next time I just have to increase the amount of flour to make up for lack of cocoa power I’ll be omitting and they should turn out less flat. This recipe is a keeper for me too.
SUGAR DOTS SUGAR COOKIES: This is a basic all butter sugar cookie recipe. Instead of rolling the dough out and cutting out cookies, I chose to roll the firm dough into small balls and flatten them with the bottom of a glass. Make sure you bake them until they’re a deep golden color around the edges. The cookies will be crunchy on the outside and softer in the middle. I thought they were a little too sweet so I’ll use 1/3 c. of sugar next time instead of 1/2 c. I’m not a big fan of an all butter sugar cookie but was impressed with the good flavor this one had. I made sandwich cookies out of this one and used my own white frosting recipe and added minced maraschino cherries to it. Next time I make these, I’ll not make sandwich cookies out of them.
OUR FAVORITE VANILLA CAKE: I made half this recipe and got 12 cupcakes. I followed the recipe exactly and added about 1/4 c. minced maraschino cherries to the batter. The cupcakes tasted OK but I didn’t like how heavy they were. I used my own recipe for white frosting.
November 20, 2018
This is my current go-to book when I'm looking for a blissful sugar coma. I like how the recipes have optional add-ins, icing options galore, and fun tips like crumbling chocolate cookies for a piecrust. The graphics are also very pretty and the book is quite lovable, kinda smallish for a recipe book. I cannot decide which recipe is my current favorite - the plain jane oatmeal cookies or lemon cake. My husband's favorite thing in here is the lemon icing, which can be smeared on everything (fruit, toast, cookies). Next on my list? Oatmeal jammys!
August 20, 2011
Love the look of this cookbook. More importantly, I've loved the two recipes I've made so far: coconut macaroons and peanut butter cookies. Both recipes are simple to make and delicious -- the almond extract is the macaroons is an especially nice touch. Can't wait to make one of the cookie sandwich recipes!
August 23, 2012
what a cheerfully written, nicely designed, pleasingly yummy book!
May 2, 2012
beautiful, fun baking book! So adorable! I want to try the oatmeal jammys.
Displaying 1 - 6 of 6 reviews