Treat Street

    Not so long ago, in October 2006 to be exact, Mary, Clare, and Crystal wanted to bake all day and night, experiment with new recipes, and make their favorite stuff but they knew there was no way on planet Earth that they could eat all the sweets they wanted to make. They had to come up with a way to share. So they founded Treat Street.

    Treat Street is the original, friendly, neighborhood, underground, roving, secret bakery. Every so often, they set up cardboard shop in a driveway with a table or two loaded with homemade goodness and wait to see what happens.

    Here are some of the things that happen:

    • Friends, neighbors, and total strangers show up and eat treats.
    • Old timey bake sale favorites mix with tons of recipes that have never seen the light of day.
    • Kids freak out over crazy goodies.
    • People in big squirrel and bear costumes show up unannounced to say hi.
    • Dogs get sad when no one lets them eat chocolate.
    • Customers buy everything - even the little cookies that are used to hold the signs up.
    • Mary, Clare, and Crystal eat so many treats and have so much fun that they go into sugar shock and close up shop so they can go eat tacos (phew).

    Currently, the plan is to keep baking and Treat Streeting until the sugar wells run dry. And since that will never happen, the future is looking mighty bright.

    Check out Treat Street!


    Treat Street’s Favorite Halloween Recipes:
    Eyeball Cupcakes

    The Baker:

    Clare Crespo is an artist, cookbook author, and the creator of The Yummyfun Kooking series, possibly the wildest cooking show ever. She’s never met a cupcake she didn’t like and has baked them in every which way you could possibly imagine – panda-style, hamburger-esque, flower-potted, you name it – for magazines, newspapers, one-woman shows, and galleries around the world. Check out

    The Treat:

    Here is my Granny Helen’s recipe for Red Velvet Cake, but you can use any cake recipe for these. You can make these using a mini cupcake tin too!

    • ½ cup vegetable shortening
    • 1½ cups granulated sugar
    • 2 eggs
    • ¼ cup red food coloring, plus more for the frosting
    • 2 tablespoons cocoa powder
    • 2½ cups unbleached, all-purpose flour
    • 1 teaspoon salt
    • 1 cup buttermilk
    • ¼ cup water
    • 1 teaspoon vanilla
    • 1 teaspoon white vinegar
    • 1 teaspoon baking soda
    • plenty of vanilla buttercream frosting (use your favorite recipe or buy it prepared)
    • red food coloring
    • 24 Gummy Lifesavers (or any round candy with a hole in it)
    • 24 black jellybeans

    1.Preheat oven to 350°. Line two 12-cupcake tins with white paper liners.

    2.Cream shortening and sugar together by hand or in an electric mixer until fluffy. Add eggs and blend well. In a small bowl, make a paste of food coloring and cocoa and add to the shortening mixture. Sift flour and salt together into this mixture. Add the buttermilk and stir until incorporated, then stir in the water and the vanilla. In a small bowl, mix the vinegar with the baking soda. Fold this mixture into the cake batter, making sure it’s incorporated but being sure not to overmix it.

    3.Pour the batter into the cupcake tins. Bake for 15-20 minutes or until the cakes spring back when touched. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of pans and onto a rack to finish cooling completely.

    4.When they’re cool, cover the cupcakes with vanilla frosting. Tint your extra frosting with red food coloring. Using a pastry bag and a small round tip, pipe the red frosting on the tops of the cupcakes to resemble bloodshot veins. Place one jellybean into the hole of each round candy. Now you have irises and pupils. Place one in the center of each cupcake. Serve in pairs. Eeeek!

    Cinnamon Rolls a.k.a. SIN-amon Rolls

    The Baker:

    Mary Wigmore Reynolds is a filmmaker and artist. She recently had her first solo show of paintings of raccoons, coyotes, and other varmints entitled The Unwanteds. Her High Five cookies do not fall into that category. In fact, at Treat Street they are always the first to go.

    The Treat:

    You could wear these on your ears to complete your Princess Leia Halloween costume!


    • 4½ - 5 cups unbleached, all-purpose flour, divided, plus more for rolling out
    • 1 package (¼ oz.) active dry yeast
    • 1 cup milk
    • 1/3 cup unsalted butter
    • 1/3 cup sugar
    • ½ teaspoon salt
    • 3 large eggs
    • vegetable oil for your bowl and cake pan


    • ¾ cup brown sugar
    • ¼ cup unbleached, all-purpose flour
    • 1¼ tablespoons ground cinnamon
    • ½ cup unsalted butter, cold and cut into small pieces

    For the dough:

    1.In the bowl of the electric mixer with paddle attachment, mix 2 cups flour with the yeast. In a small saucepan over medium heat stirring constantly warm the milk, butter, sugar and salt until butter is just melted. With the mixer on low, slowly add the milk mixture into the flour and yeast mixture. Add the eggs one at a time. Beat on high for 3 minutes. Replace the paddle with a dough hook and knead in 2½ cups flour for about 4 minutes. You don’t want dough to be too sticky so add more flour if necessary until it’s smooth.

    2.Shape the dough into a ball. Place the dough in a greased bowl and turn it over once. Cover with a clean cloth and let it rise! This usually takes about an hour to an hour and half. Then punch it down (be nice!) and place on a lightly floured surface, cover with a clean cloth and let it rest for 10 minutes.

    Now for the filling!

    3.Combine brown sugar, flour and cinnamon in a mixing bowl. Cut in cold butter and mix until crumbly. Set aside.

    To finish:

    4.Roll the dough into a 12" square. Evenly sprinkle over filling. Roll dough into a log and pinch the edges to seal. Slice log into 12-14 rolls. Arrange in a greased round cake pan. Cover loosely with plastic wrap and let the rolls rise for an hour or so until nearly doubled in size (or refrigerate for up to a day but let it sit out for 20-30 minutes before baking).

    5.Bake at 375°F for 30 minutes or until light brown. Cool for 10 minutes then invert onto a large round serving dish! Eat them all!

    Crystal’s TNTs a.k.a. Hey, Where’d My Candy Go?

    The Baker:

    Crystal Meers is an editor at Though determined to top her tinfoil-covered sandwich board costume from third grade (which was around the time she started baking scones), she’s not sure what she’s going to be this Halloween. And even if she was, she wouldn’t want to give it away.

    The Treat:

    A variation on what’s known on the streets as a Kitchen Sink, TNTs (which stands for Trick N Treats) are good for two reasons: 1. They allow you to stuff several varieties of candy bars in your mouth at once, with no risk of getting some really weird looks. 2. It’s the fastest way to empty out the plastic pumpkin goodie stash we’ve ever seen.*

    * We heard you could get rid of Halloween candy even faster by tossing it out but we’ve never seen anything that crazy happen!

    Serves: 4
    Time: 30 minutes

    • 3 cups unbleached, all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 stick unsalted butter (8 tablespoons) at room temperature
    • 1 cup packed brown sugar
    • 1 cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 tablespoons milk
    • 2 to 3 cups candy, chopped (recommended: chocolate bars or chocolate covered anything, caramel anything, chips, pretzels, raisins; just so-so: lollipops, hard candies; not recommended: gum, gummies, pixi stix)

    1.Preheat oven to 375° F. Line two cookie sheets with parchment paper.

    2.In a medium bowl, whisk flour with baking soda and salt and set aside. In another medium bowl, cream butter and sugars together with a whisk or wooden spoon until light and fluffy (this takes about 3 minutes). Add eggs one at a time, thoroughly incorporating each, and then add vanilla and milk and beat until combined. Add the flour mixture to the butter mixture, mix until incorporated, then fold in chopped candy.

    3.Drop by rounded tablespoons (a mini ice cream scooper is my favorite way to portion them) onto cookie sheets, leaving about 2 inches between each cookie (room to grow). Bake for 12 minutes or until golden brown. Let cool on a wire rack.

    The goop collection