Savvy Treats Delivering & Catering to DC, VA, MD

At Savvy Treats we strive to make your day as sweet as possible with our deliciously made cupcakes. No longer do you have to walk all the way over to a store or a bakery and go to the hassle getting your order carefully back home in one piece. We'll do it for you! Savvy Treats is now delivering cupcakes to your doorstep anywhere in DC, MD or VA. We offer you a wide variety of flavours to choose from:

Carrot Cake with Whipped Cream Cheese FrostingRed Velvet Devils Food with Whipped Cream Cheese FrostingVanilla Bean Cake with Vanilla Bean FrostingGerman Chocolate with Chocolate FrostingSalty Caramel with Salted Caramel Butter Cream FrostingLemon Cake with Lemon FrostingChocolate Cake with GanachePeanut Butter BlossomPumpkin Cake with Apple Butter FrostingToffee CrunchChocolate MochaCupcake of the Month: Pink Lemonade

You can order any of the above in any assortment with a minimum order of 12. A new addition to our shop is the mini-cupcake which is available in the same flavours as mentioned with a minimum order of 24.

Savvy Treats at Your Event

No matter what event you are hosting, be it a birthday, a wedding, a Bar Mitzvah or any other festivity, we will make sure that our cupcakes are delivered safely to you. We will gladly accept your calls and messages for the details, and if you are unable to do so we also have an online order form which you can fill out in a jiffy.

Apart from that we also provide you with the service of catering at your party. You can contact us and tell us what it is that you require from our existing menu or have it customized especially for you. So whichever event that you are planning, let us make it a little more delightful.

Party Favor Fun

With our new party favors, you can have your guests go home with their own Savvy Treats. Choose from our variety of cupcakes or mini-cupcakes and add your own touch with a personal message. Include them in your order as a perfect way to thank your friends for being a part of your special day. Please keep in mind that currently our catering and delivery system is limited to the DC, MD and VA metropolitan area.

Savvy Treats knows that quality products are very important to the consumer today. We delivered Wedding Cakes DC in Washington.
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First Catering Job!

I was asked by my dear family friends The McIntosh's to cater their mortgage burning party. Yes, they have paid their house in full. A major accomplishment indeed. I was absolutely happy and honored to do it for them. We went with a Tampa/Florida theme for the food. Things like roasted pork, black beans and rice, key lime pie for dessert and Ybor City cigars and local beer from Cigar City Brewery. Everything was a big hit. Below is the menu with links to some of the recipes.



Snacks:

Shrimp and Chorizo Tapas with Toasted Cuban Bread

Roasted Olives

Chai Thai Meatballs

Bruschetta

Spicy Feta Cheese Dip

White Bean Dip

Stuffed Mushrooms



Main Dishes:

Roast Pork (I admit I went to an authentic Cuban place for this one - El Gallo de Oro on N. Armenia Ave. in West Tampa.)

Black Beans and Rice (I used my husband's grandmother's recipe, so sorry, going to keep this one in the family)

Cuban Sandwiches

1905 Salad

Plantains



Dessert:

Assorted Guava Pastries from Don Pan Bakery

Key Lime Pie

Cigars



Drinks:

Cigar City Brewery

Red Sangria

White Sangria

Pomegranate Martinis

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White Sangria

Here's a sangria recipe if you prefer white wine or just want to try something a little different. Recipe courtesy of Ellie Krieger.



Ingredients

1 (750-ml) bottle white wine (pinot grigio or sauvignon blanc)

1/2 cup brandy

1/4 cup orange liqueur (Cointreau or triple sec)

2 tablespoons superfine sugar (you could use simple syrup instead)

1/2 cup orange juice

1/2 cup club soda

1 medium unpeeled orange, sliced

1 unpeeled lemon, sliced

1 unpeeled lime, sliced (I added this)



Directions

In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon slices, and chill. Serve over ice.

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Tomato and Basil Bruschetta

This is a pretty classic tomato bruschetta recipe. What's great about bruschetta is that you can add pretty much anything you want. You could easily add feta cheese or mozzarella to this recipe if you wanted. I also like to spread a little ricotta cheese on my toast point and then add the tomato topping. Nothing is exact with this recips either. Use however much of the ingredients look good to you.



Ingredients

Plum tomatoes or vine-ripened tomatoes, seeded and chopped

garlic, chopped

olive oil

balsamic vinegar

salt and pepper

basil leaves, chopped or julliened



Add the chopped tomatoes and garlic to a bowl. Drizzle with olive oil and balsamic vinegar. Stir to combine. Season with salt and pepper. Add the basil and stir to combine once again. Serve on sliced Italian bread that has been toasted in the oven.

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Stuffed Mushrooms

There are a lot of fancy stuffed mushrooms out there, but these straightforward ones using just breadcrumbs, cheese and few herbs are delicious. This recipe has been altered from a Giada recipe. And if you're making these for a party you can prepare a day ahead and just bake off before your guests arrive.



Ingredients

1/2 cup Italian-style dried bread crumbs

1/2 cup grated Pecorino Romano

2 garlic cloves, peeled and minced

2 tablespoons chopped fresh Italian parsley leaves

Salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

28 large (2 1/2-inch-diameter) white mushrooms, stemmed



Directions

Preheat the oven to 400 degrees F.



Chop up the stems of the mushrooms in a food processor. Add the garlic and parsley and pulse until chopped and combined. Transfer to a bowl and stir in the bread crumbs, Pecorino Romano, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.



Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

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Roasted Olives

Here's something you probably never thought of roasting, but turns out are super delicious. I found this recipe on Food Network. It said to use the olives with pits, but that is just stupid. No one likes to eat olives and then have to spit out the pits, especially at a party, which is what I made this recipe for.



Ingredients

3 cups mixed green and black olives

dried oregano

Thyme, chopped

4 whole cloves garlic, peeled

2 lemons

1/2 cup extra-virgin olive oil

1 tablespoon red wine vinegar



Directions

Preheat oven to 300 degrees F.



In a small roasting pan, mix together the olives, herbs, and garlic. Slice the lemons in half and squeeze the juice over the olives; toss in the rinds. Pour over the olive oil and vinegar and give it a good stir. Cover with foil and bake for about 1 hour. Serve warm or at room temperature.

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Key Lime Pie

This was my first key lime pie ever (baking, of course, not eating. On my honeymoon in Key West I ate a piece every single day we were there). This recipe is courtesy of Joe's Stone Crab. In case you were wondering, the differences between key limes and regular limes are that key limes are smaller, more acidic, have a more tart flavor, a stronger aroma and are yellow compared to green.



Ingredients

Graham Cracker Crust:

1 paper-wrapped package graham crackers (1/3 of a 1 pound box) or 1 cup plus 2 1/2 tablespoons graham cracker crumbs

5 tablespoons melted unsalted butter

1/3 cup sugar



Filling:

3 egg yolks

2 limes, zest grated (about 1 1/2 teaspoons)

1 (14-ounce) can sweetened condensed milk

2/3 cup freshly squeezed lime juice (if you get Key limes, use them: otherwise use regular limes)



Topping:

1 cup heavy or whipping cream, chilled

3 tablespoons of confectioners' sugar



Directions

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers: place in a food processor and process to crumbs. (If you dont have a food processor, place the crackers in a large plastic bag: seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave the oven on.



For the filling: Meanwhile, in a electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at a high speed until very fluffy, abut 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour mixture into the pie crust. Bake for 10 minutes, or until the filling has set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.



For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream





This is how many key limes it takes to yield enough juice to make two pies.





Finished product

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