What are the opening hours?

Monday 9am - 1pm 4pm - 7:30pm Tuesday 9am - 1pm 4pm - 8pm Wednesday 9am - 1pm 4pm - 7:30pm Thursday 9am - 1pm 4pm - 7:30pm Friday 9am - 1pm 4pm - 7:30pm Saturday 9am - 1pm 4pm - 7:30pm

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Taste Trek, 3179 Pleasant Hill Road, Boca Raton, FL (2026)

11/22/2024

Homemade No-Bake Twix Cheesecake

Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1 cup chocolate chips
1/2 cup heavy cream
2 cups cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup caramel sauce
1 cup whipped cream

Directions
1. In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a springform pan to create the crust layer. Refrigerate for 10 minutes to set.
2. In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time until smooth. Pour this chocolate mixture over the chilled crust and spread evenly. Place the pan back in the fridge for 15-20 minutes until the chocolate firms up.
3. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to add a light, airy texture.
4. Spoon the cheesecake filling over the chocolate layer, spreading it evenly. Pour caramel sauce on top, smoothing it out gently with a spatula.
5. Melt additional chocolate chips with a bit of heavy cream, if desired, for a final drizzle. Pour over the caramel layer, allowing some to drip down the sides.
6. Refrigerate the cheesecake for at least 4 hours or until fully set. Slice and enjoy the delicious layers of chocolate, caramel, and creamy cheesecake!

Prep Time: 20 mins
Cook Time: 0 mins
Total Time: 4 hrs 20 mins
Yield: 8-10 servings

11/21/2024

Mini Pineapple Upside-Down Cakes

Ingredients
- 2 boxes of pineapple-flavored cake mix
- 6 eggs
- 1 cup of oil
- 2 cups of pineapple juice
- 2 sticks of unsalted butter
- 2 cups of brown sugar
- 2 cans of pineapple slices
- 1 small jar of maraschino cherries

Directions
1. Heat the butter in a saucepan over medium heat until melted, then add the brown sugar to create a caramel mixture, stirring until smooth.
2. Grease the cupcake molds lightly with oil using a paper towel to prevent sticking.
3. Add a spoonful of the caramel mixture to each compartment of the molds.
4. Drain the pineapple slices, reserving the juice for the cake mix. Cut each slice into 8 pieces and place 3 pieces in each mold. Cut each maraschino cherry in half and place half a cherry into each mold.
5. Preheat the oven to 350°F (175°C). In a large bowl, prepare the cake mix according to the package instructions by combining the cake mix from the 2 boxes, the 6 eggs, 2 cups of pineapple juice, and 1 cup of oil. Mix thoroughly using a hand mixer until smooth.
6. Pour the cake batter into each mold, filling them about one-third full to allow for rising.
7. Place the filled molds in the preheated oven and bake for about 20 minutes. Perform the toothpick test to check for doneness; the toothpick should come out clean.
8. Remove the molds from the oven and let the cakes cool for about 10 minutes. Carefully unmold the cakes onto a serving platter, being cautious not to leave them in the molds for too long to avoid sticking.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 24 mini cakes

11/21/2024

Garlic Butter Chicken Bites with Parmesan Cream Sauce and Cheesy Roasted Potatoes

Ingredients
For the Chicken Bites:
2 lbs chicken breast or thighs, cut into bite-sized pieces
4 cloves garlic, minced
1/4 cup butter
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
For the Parmesan Cream Sauce:
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tbsp garlic powder
1 tbsp onion powder
1 tsp Italian seasoning
Salt and pepper to taste
For the Cheesy Roasted Potatoes:
4 medium potatoes, cubed
2 tbsp olive oil
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tbsp garlic powder
1 tbsp parsley
Salt and pepper to taste

Directions
1. Begin by heating butter and olive oil in a skillet over medium heat.
2. Season the chicken pieces generously with salt and pepper, then sauté them with minced garlic until they are golden brown and fully cooked, about 7-10 minutes. Transfer to a warm plate.
3. Using the same skillet, pour in the heavy cream and add in Parmesan cheese, garlic powder, onion powder, and Italian seasoning. Allow this mixture to simmer for about 5 minutes until it thickens, then season it with salt and pepper.
4. Preheat your oven to 400°F (200°C).
5. Take the cubed potatoes and toss them in a mixing bowl with olive oil, garlic powder, parsley, salt, and pepper until well-coated.
6. Spread the seasoned potatoes onto a baking sheet and roast them in the oven for about 25-30 minutes until they are golden and crispy.
7. After 25-30 minutes, sprinkle the roasted potatoes with cheddar and Parmesan cheese, then return them to the oven for an additional 5 minutes until the cheese is perfectly melted.
8. Drizzle the warm Parmesan cream sauce generously over the garlic butter chicken bites and garnish with fresh parsley.
9. Plate the chicken alongside a serving of cheesy roasted potatoes to complete the meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings

11/21/2024

Gingerbread Snowballs

Ingredients:
- 1/2 cup unsalted butter, softened (113 g)
- 1/4 cup powdered sugar (30 g)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (125 g)
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Pinch of salt
- 1/4 cup molasses (60 mL)
- 1/2 cup powdered sugar (60 g) for coating

Directions:
1. Start by creaming the softened butter with 1/4 cup powdered sugar until airy and fluffy.
2. Gently mix in the vanilla extract and molasses until everything is evenly combined.
3. In a separate bowl, whisk together the flour, ground ginger, cinnamon, cloves, and a pinch of salt until well blended.
4. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 1 hour to firm it up.
6. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper to prevent sticking.
7. After chilling, roll the dough into 1-inch balls and arrange them on the prepared baking sheet with space between each.
8. Bake for 10-12 minutes until the bottoms are lightly golden and the cookies are set.
9. Let these delightful treats cool on the baking sheet for around 5 minutes, then transfer them to a wire rack to cool completely.
10. Once cooled, roll each cookie in the remaining 1/2 cup powdered sugar, giving them a snowy exterior. For extra charm, roll them a second time after the first layer has set.

Prep Time: 1 hour 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Yield: About 24 cookies

11/21/2024

Savanna Sunset Candy Apples

Ingredients
6 small apples
2 cups granulated sugar
1 cup water
1/2 cup light corn syrup
1/2 tsp orange food coloring
1/2 tsp red food coloring
1/4 tsp yellow food coloring
1/2 tsp vanilla extract
Wooden sticks

Directions
1. Wash and dry the apples thoroughly, then insert a wooden stick firmly into the top of each apple.
2. In a saucepan, combine granulated sugar, water, and light corn syrup, heating over medium-high. Stir occasionally until the sugar completely dissolves.
3. Once the mixture is boiling, do not stir and let it reach a hard crack stage at 300°F, using a candy thermometer to monitor the temperature.
4. Remove the saucepan from heat and blend in orange, red, and yellow food coloring to create a sunset effect, followed by stirring in the vanilla extract.
5. Dip each apple into the colorful candy mixture, turning them to ensure an even coating, and let excess candy drip back into the pot.
6. Place the coated apples on a parchment-lined baking sheet and allow them to cool completely until the candy hardens.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 6 candy apples

11/21/2024

Apple Cranberry Coleslaw

Ingredients
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup shredded carrots
1 apple, julienned or thinly sliced
1/2 cup dried cranberries
1/4 cup green onions, chopped
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon honey or sugar
Salt and pepper to taste

Directions
1. In a large bowl, combine the shredded green cabbage, red cabbage, shredded carrots, apple slices, and dried cranberries.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey (or sugar), salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss to coat evenly.
4. Refrigerate the coleslaw for at least 1 hour before serving to allow the flavors to meld together.

Prep Time 15 minutes
Cook Time 0 minutes
Total Time 1 hour 15 minutes
Yield 6 servings

11/21/2024

Chocolate Chip Cookie Cake

Ingredients:
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
2 cups semi-sweet chocolate chips (plus extra for topping)

Directions:
1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Gently fold in 1 ¾ cups of the chocolate chips.
5. Transfer the dough into the prepared cake pan, spreading it out evenly. Top with the remaining ¼ cup of chocolate chips for added texture and presentation.
6. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
7. Allow the cookie cake to rest in the pan for 10 minutes before carefully transferring it to a cooling rack.
8. Once cooled, slice into pieces and serve one slice on a decorative plate and another on a cake stand for an inviting display.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings

11/21/2024

Cannoli Cookie Cups

Ingredients
Cookie Cup:
1 cup unsalted butter, melted
1/2 cup granulated sugar
1 1/4 cup packed brown sugar
2 large eggs, room temperature
1 1/2 tsp pure vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips
Cannoli Filling:
1 1/2 cup whole milk ricotta cheese, strained
8 oz. mascarpone cheese
1 cup powdered sugar
1 tsp vanilla extract
3/4 cup mini chocolate chips, plus additional for topping
Optional:
Chocolate drizzle (melt a 4 oz. chocolate bar)

Directions
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine melted butter, granulated sugar, and brown sugar. Mix on low speed until smooth. Add eggs and vanilla, continuing to mix until combined.
3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture, mixing after each addition. Stir in chocolate chips.
4. Spray muffin pans with baking spray. Using a medium ice-cream scooper, scoop cookie dough into each muffin cup, pressing down to create a cavity in the center. Bake for 16-20 minutes.
5. While baking, prepare the cannoli filling: In a mixing bowl, combine ricotta, mascarpone, powdered sugar, and vanilla extract. Beat until smooth. Fold in mini chocolate chips and refrigerate.
6. Remove cookie cups from oven and let cool for 25-30 minutes. Once cooled, pipe cannoli filling into each cup. Sprinkle with mini chocolate chips and drizzle with melted chocolate, if using.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12 cups

11/21/2024

Striped Candy Apples

Ingredients
4 medium-sized apples (Granny Smith or Honeycrisp)
4 wooden sticks
1 cup granulated sugar
½ cup light corn syrup
¼ cup water
Food coloring (red, blue, yellow)
½ teaspoon vanilla extract
¼ teaspoon salt

Directions
1. Rinse and dry the apples thoroughly before inserting the wooden sticks into the tops.
2. In a saucepan, combine granulated sugar, corn syrup, and water, whisking until the sugar is fully dissolved.
3. Heat the mixture over medium heat to boiling, avoiding any stirring, and reach a temperature of 300°F (hard crack stage) using a candy thermometer.
4. Carefully remove the saucepan from heat, adding the vanilla extract and salt for flavor.
5. Divide the syrup evenly into three heatproof bowls, adding a unique food coloring to each and mixing well.
6. Dip each apple into the first syrup color until fully coated, allowing any excess to drip off, and place it aside to cool.
7. Once the first layer has set, dip the apple halfway into the second colored syrup to create stripes, then let it cool again.
8. Finally, dip just the top quarter of each apple into the third color and let them cool completely on parchment paper.
9. Arrange the completed striped candy apples on parchment paper to harden fully before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 candy apples

11/21/2024

Cheese Stuffed Pretzels

Ingredients
- 1 ½ cups warm water (110°F to 115°F)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ cup baking soda
- 1 large egg
- 1 tablespoon coarse sea salt
- 1 ½ cups shredded cheese (cheddar, mozzarella, or your choice)
- Olive oil for greasing

Directions
1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until frothy.
2. Add the flour and salt to the yeast mixture. Stir until a dough begins to form.
3. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. In a large pot, bring 10 cups of water and the baking soda to a boil.
7. Punch down the risen dough and divide it into 12 equal pieces.
8. Roll each piece into a long rope, about 20 inches long. Flatten the rope slightly and place a small amount of cheese in the center.
9. Fold the dough over the cheese and pinch the edges to seal.
10. Carefully drop each stuffed pretzel into the boiling baking soda water for about 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet.
11. Beat the egg and brush it over each pretzel, then sprinkle with coarse sea salt.
12. Bake in the preheated oven for about 12-15 minutes or until golden brown.
13. Allow to cool slightly before serving.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Yield 12 pretzels

11/21/2024

Crème Brûlée Cheesecake Bars

Ingredients
For the Crust:
1 1/4 cups finely crushed graham cracker crumbs (from about 9 sheets)
2 Tbsp granulated sugar
6 Tbsp butter, melted (preferably salted)
For the Cheesecake Filling:
3/4 cup granulated sugar
1 1/2 Tbsp all-purpose flour
2 (8 oz) packages cream cheese, softened
3 large eggs
3 Tbsp heavy cream
3 Tbsp sour cream
1 tsp vanilla extract
For the Topping:
6 Tbsp granulated sugar
Optional Garnish:
Whipped cream
Fresh raspberries
Fresh mint

Directions
1. Preheat the oven to 350°F (175°C). Generously butter an 8 by 8-inch baking dish. In a mixing bowl, whisk together graham cracker crumbs and sugar. Add melted butter and mix with a fork until evenly moistened. Press the mixture into an even layer in the prepared baking dish. Bake for 10 minutes. Remove from the oven and allow to cool while preparing the filling. Reduce oven temperature to 325°F (163°C).
2. In a mixing bowl, whisk together 3/4 cup granulated sugar and flour. Add the cream cheese and use an electric hand mixer set on low speed to blend until smooth, about 1 minute. Add the eggs one at a time, mixing just until combined after each addition. Add heavy cream, sour cream, and vanilla extract, and blend just until combined. Tap the bowl forcefully against the countertop about 30 times to release air bubbles. Butter the sides of the baking dish and pour the filling over the crust. Place the 8 by 8-inch baking dish into a 13 by 9-inch baking dish or roasting pan. Pour about 3 cups of hot water into the larger pan to create a water bath. Bake for 42-45 minutes, or until the cheesecake is fairly jiggly in the center. Turn off the oven and allow the cheesecake to rest in the warm oven with the door closed for 10 minutes, or until the center only slightly jiggles. Remove from the oven and allow to cool on a wire rack at room temperature for 1 hour. Cover and chill in the refrigerator for at least 4 hours.
3. Cut the chilled cheesecake into squares. Sprinkle each square with an even layer of granulated sugar. Using a culinary torch, melt the sugar until it caramelizes and turns into a smooth, golden-brown surface. Allow the topping to cool and harden.
4. Pipe or spoon a small dollop of whipped cream over each cheesecake bar. Top with a fresh raspberry and garnish with mint if desired.
5. Store the cheesecake bars in an airtight container in the refrigerator.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 5 hours 30 minutes (including chilling time)
Yield: 16 bars

11/21/2024

Rice Krispie Chocolate Chip Cookies

Ingredients
1 1/2 cups Rice Krispies cereal
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Directions
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy.
4. Add the egg and vanilla extract, beating until smooth.
5. Gradually add the dry ingredients, mixing until combined.
6. Gently fold in the Rice Krispies and chocolate chips.
7. Scoop tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
8. Bake for 8-10 minutes, or until golden brown around the edges.
9. Cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Yield About 24 cookies

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Monday	9am - 1pm
	4pm - 7:30pm
Tuesday	9am - 1pm
	4pm - 8pm
Wednesday	9am - 1pm
	4pm - 7:30pm
Thursday	9am - 1pm
	4pm - 7:30pm
Friday	9am - 1pm
	4pm - 7:30pm
Saturday	9am - 1pm
	4pm - 7:30pm