Making Marzipan

Hello readers!

Sorry for the lack of posting but we got caught up in the holidays. We are also trying to reach 500 likes on our Facebook by Christmas . If we do we will donate 100 treats to 3 different rescues!

We also hope that you enjoyed your Thanksgiving.
I baked some super yummy cheese biscuits, chocolate chip cookies and my first sweet potato pie for my family. I can now say I am quite the fan of sweet potato pie and I will post the pictures of all those goodies later.

We are here to talk about the wondrous awesomeness of Marzipan! Marzipan is over 500 years old and is still a special treat around the world. I grew up seeing them molded as fruits in Italian bakery's. Marzipan also tastes a whole lot better then fondant. If you are allergic to nuts don't fret for there is a nut free paste made with peach pits that taste close to almonds.
Here are some pictures of my marzipan creations.

Some fruits and vegetables I made in school.

These pumpkin and tombstones are also handmade from Marzipan.

 Leaves an Pumpkins for a customers fall themed cheesecake for Thanksgiving 

Edible fun decorations.

Now on the recipe

Marzipan
1 pound of almond paste
1 pound of powdered sugar 
3 fluid ounces of lite corn syrup ( can be switched for honey)

 Beat almond paste in mixer for a few minutes ,then slowly add the powdered sugar to avoid sugar clouds.
spray your liquid measuring cup with a little of cooking spray to help the corn syrup to slide out faster. Pour in corn syrup and beat till the paste comes together. Form in to a ball warp in cling wrap and store in an air tight zip lock bag in the fridge . It can last up to over a month in these conditions.

Bakers tips/notes
If your paste is to dry/ wet add a little more of the sugar /syrup until it becomes a nice and easy to form smooth ball.
To dye your marzipan you can use the same type of dyes that are used with fondant or frosting's.
Just need in the color until you get what you are aiming for.

Hope you give this recipe a try and see how tasty and fun it can be. It's a great new way to decorate cookies and other baked yummies for the holidays. Also its super fun for kids to actually eat what they can sculpt. Unlike play-doh which just looks like food but isn't.

For a bigger Marzipan recipe don't be afraid to contact me!

Halloween candy part 2.

In our last blog we talked about how you can utilize the left over Halloween candy and use it to bake with. Well we actually did just that with Twix bars and bread pudding. Now today is your lucky day because this recipe came out so good that we have to share it with all Twix lovers out there.

It is very easy and simple. Prep time will take at least 15 minutes and bake time 45 minutes. It is a bit long because of the method the bread pudding has to cook but the wait is so worth it.

On to the recipe.
Makes 1, 9in Bread pudding      Prep time: 15 min         Bake time: 45 min       Bake Temp: 300 Degrees F

-1 loaf of plain Italian bread cut into small squares.
-16 fl oz (2 Cup) of Half and Half or Whole Milk
-4 oz (1/2 Cup) of sugar.
-2 Large eggs
-4 egg yolks
-1/2 Tsp Vanilla Extract
-4 Twix Bars 

Cooking Method:
1. In a medium sauce pan, bring milk and sugar to a boil, stir occasionally to make sure your milk doesn't scorch on the bottom giving the mixture a burn taste.
2. In a bowl, whisk the eggs and yolks together, set aside.
3. Once the milk comes to a boil, turn off heat and  slowly temper the eggs. Strain after it is tempered. Add Vanilla Extract. ( I will explain what tempering is no worries)
4. In another mixing bowl, put the bread, chopped up candy bars and 1/4 of the custard and mix a bit to coat a good amount of the bread.
5. Place in an 9 in cake pan or disposable pan and pour the rest of the custard mix
6. Place in a water bath and cook for 45 Min.
7. Optional, sprinkle some sugar and cinnamon mixture on top.

*How to temper the eggs with the boiling milk.
To make it easy, grab a kitchen towel and fold it the long way and place it on your counter top or table which ever one is easier making a circle shape and living a small well in the middle. Place the bowl in the middle and it will help hold the bowl for when you whisk the milk into the eggs.

To make sure you don't cook the eggs, pour the milk in a small and slow steady stream, onto the eggs as you whisk it together. Make sure you pour the milk where you are whisking or your chances of cooking the egg increases.

Bakers side notes.
: You can use any bread or candy you like, this recipe is great for old bread just laying around.
: Apparently twix bars are made of kryptonite  or something because for being in an oven for over a half an hour and they barely melted. I would chop them smaller then I did.

Cutting up the Twix

Milk coming to a boil with sugar

Whisked eggs

 Whisking the eggs.

Tempered eggs with Milk sugar mixture.

Bread pudding out of the oven.

Close up

Twix Bread Pudding with whipped cream

Recipes and ideas for that extra Halloween candy laying around.

We all know that best part about Halloween is all the candy you have leftover, So instead of having all that candy just laying around and popping a candy bar into your mouth once in a while, why not make it into something delicious that you can have for dessert or bring over for a friends dinner party.

We recently turn a simple Chocolate Chip Blondie recipe into a Kit Kat Blondie recipe. Now who doesn't want to take a break for that?

Yup, we have a good friend that loves Kit Kat. More than love, she went nuts buying bags of it the day after Halloween. She also said she enjoyed blondies so that's when the idea popped into my partners head, "Hey, why not combine the two together?" Well why not indeed. Mind you, this was the first time she has ever tried this with a certain type of candy bar. She was a little nervous about it not working out.

 Well the end product looked amazing, it smelled glorious and I was extremely sad I couldn't taste it. This is what out friend had to say in our Kicken Confections facebook page:

       Elyssa Wecera

 "Just broke into the KitKat blondie I was made. MAN WAS IT GOOD! I absolutely love a good blondie! Soft chewy moist center with a nice crunchy rim. All the good stuff of brownies with the deliciousness of cookies!! Plus kitkats are my favorite candy so it was great getting a bite of those little suckers all around! I made myself some hot cocoa and dunked my blondie bits in there, so great!!! Perfect cold day snack!! Thanks!!"

 

 

  

I don't know about you guys but  I am totally going to get me some Snickers Bar and see if we can make one from that. 

 Also, tomorrow we will talk more about other candies and see if we can make a Twix bread pudding.

 

 

Chicken Pot Pie!

Soooo, we can finally post about the Chicken Pot Pie! There has been so much chaos going outside the house since they are putting in new water pipes, it has been difficult to do anything. Tonight we finally get a break. Unfortunately they will continue to shut the water down until Friday. Yay for us.

Now to the recipe. Sadly because it was an order we do not have a picture of the final product. We do have it before it was baked.

We made our pie with a sour cream dough but you can use any type. You can even use the store bought if  that's what you prefer. Because this order was only a 9 in, we were able to put crust on the bottom of the pie tin and on the top which was exciting. We normally get orders for bigger ones (Usually about 5lb! Holy cow!) and since we want to keep the prices reasonable we only do the crust on top. We cut a few pieces of crust and put them into the pie to try and give it the a slight effect of crust on bottom.

Okay so for the inside of the pie you will need:
-Preheat oven at 400 degrees F.
-Chicken
-Green Peas (You can get the bag of frozen peas and carrots and use that instead, I recommend to stay away from the can)
-Carrots        
- Salt TT (To Taste)
-Pepper TT
-Garlic Powder TT (or you can do a few cloves of garlic)
-Potatoes
-Chicken Stock
-Flour
- Butter

-If doing pie on the bottom, spray the pie tin or pan with cooking spray and line with dough.
-Cut potatoes into cubes and boil until almost done. Remember they will cook again ones inside the pie as well.
-Cut the chicken into cubes, season with salt, pepper and saute for about a minute or two depending on the size of the cut. Do not cook all the way thru or it will over cook in the oven. Set it aside and let it cool.
- Mix in chicken, potatoes, peas, and carrots. Pinch of salt and pepper,garlic powder and spoon the mixture in to your pie pan tin with the bottom crust fitted to the pan.
- In a saute pan, put equal parts of butter and flour to make a roux which is a thickening agent used for sauces.
-In a sauce pan, put chicken stock, bring to boil, reduce heat and add roux, mixing with whisk to get rid of lumps. Bring the stock back to a boil. You will see it thicken. If to thick add more stock, if not thick enough add more roux. (We like using the unseasoned stock but you can use any preference.)
- Let the thicken stock cool then add to the pie filling mix.
- If you are going to bake it the same day, after it's lined with the top layer of dough, make a few cuts in the dough to let the steam out. Do either an egg wash, milk wash, or olive oil.
-Bake until the crust is golden brown.

If you want to cook it the next day, don't do the wash on the top until desired, cover and place in the freezer.

That's how we did our design, you can make it prettier if you would like. This is before the wash and before the baking was done.
If you want to know more, comment.

Pot Pies, Pumpkin Pies, Sweet Potatoe Pies, Apple Pies Oh My!

It is the season for delicious pies, chili's, and hot chocolate milk. Who doesn't enjoy laying under a blanket, watching a movie and enjoying a small slice of pie with something hot to drink every now and then? Me? I take 3/4 of the pie and leave a slice.

On a serious note I just got an order for a Chicken Pot Pie which I will be making for Monday. I have made a few changes here and there for the recipe. Granted it is not one of the hardest recipes to do out there, but putting the right combination inside and paring it with the right crust will make your taste buds sing and your pallet will cry every now and then after making it eat one of the frozen pot pies that you can buy at your local supermarket.

I am Stephanie, the savory part of Kicken Confections. I am the one in charge of making the chicken and the stock for the dog treats, and as you read earlier, I also enjoy making Pot Pies which in reality is the only thing I can put in the oven that involves a pie crust and it won't catch on fire. I also enjoy and have come to learned that I am also pretty good at making breads. The rest, I leave it to my partner.

I will be taking pictures of the pie as it is constructed and maybe putting in a recipe or giving a few hints on how to make your own. It all comes down to technique and that is what separates a home baker from a pastry chef, or a cook from a Chef.

Technique in the Culinary world is everything. That's how you get everything cooking evenly. For example, cutting an onion. If you cut an onion and the pieces are not as even (rough chop), you will notice how some brown faster than others and eventually you will have pieces of burn bitter onion and pieces that haven't fully cooked. Now have it all cut into uniform pieces, everything will brown up evenly.( That is one of the tricks to French Onion Soup for those soup lovers out there.)

Did you know it can take hours to get the perfect caramelized onion? (Hm, second trick?)
Constantly stirring will stop the item from caramelizing and the process restarts making it take longer.

I think we are on a role. If you want to find out more, read our next blog post.

A tale of two Pumpkins

Hey guys !

Its Antoinette and its Fall here in the sates and y'know what that means right?! The air is getting cooler the tree's are changing and I watch Tim Burton's films 50% more then the rest of the year. Baking  doesn't feel like I'm sitting in the oven with my cookies cause its over 90 degrees outside. I love Fall its my favorite time of the year.

Fall also gives me my favorite flavor in practically everything now, there is pumpkin in my coffee, candles  and of course my baked goods. Thought I have only starting baking with pumpkin for about a year or so.
It started with a seasonal dog treat flavor then a butter cream flavor and just yesterday I finally made my own pumpkin pie from scratch for a client.

This start's a tale of two pumpkins, one which was a normal sugar pumpkin that I purchased at a farmers market. The other was this bizarre odd pumpkin my mother bought at a local chain food market.
The normal pumpkin was everything a sugar pumpkin should be, not to big in size a bit tender fleshed when opened with a decent amount of seeds. A sugar pumpkin is small in size but it provides a nice amount of meat that can be used for a few things.  Instead of one can usually only makes one pie .

Pumpkin X aka odd mutant pumpkin bought from a food market. It was smaller then the one I bought and its outside was hard and felt like one of those plastic carving pumpkin. Words can not describe how hard this little pumpkin was . It took four different knives and three different people to crack this little sucker open and when it was open the flesh was hard and had more seeds then the pumpkin I bought. After roasting it with the other pumpkin we tasted them both. The sugar pumpkin I bought tasted as it should but the other pumpkin X tasted almost like butter nut squash . I could not use that for baking at all  so I just added some butter to flesh (which wasn't that much to begin with) and a few spices and served it as a side for dinner .Oh and by the way even after roasting at 400 degrees for about 30 minutes the out side of this things was still hard!  

The Sugar pumpkin became an awesome pie and will become even more delicious pumpkin baked goodness. I'll share some recipes in my next post.

Here are some pics:

 Sugar pumpkin bought from the farmers market. This is after it was roasted. The skin pealed right off. Clean.

 This is how the inside was. Cleaner and fewer seeds.

 This is pumpkin X. You can see how the other sugar pumpkin the skin shriveled with the meat. In this one you can see the skin stay hard and in the same place while the meat shriveled. Skin was still as hard as a rock.

 Here is the inside of the store bought pumpkin. It has more seeds for being a smaller pumpkin than the other one.

This is the pie before and after. It was made with a home made pumpkin custard and a sour cream dough. We use this dough with a few other foods that we like to make and because is such a nice, melts in your mouth, moist dough, we though it would be a great pairing with the richness of the pumpkin custard.

Me VS Muffins- frist recipe share

Hey everyone it's Antoinette and I've had a mighty battle with Muffins the past two days. I've had a muffin base for a few years that was just okay, now with my better knowledge of baking, I'm able to tweak it and make it better. The base wasn't that bad to begin with ...just a bit bland and the muffins would always come out pale in color .
The muffins might have won the battle but I won the war.
Tasty moist muffins with crisp golden brown sides! Breakfast shall be mine!

I'll start out with the original recipe:
Chocolate chip muffin recipe 

2- cups chocolate chips
2- eggs
2- cups all purpose flour
1- cup sugar
1/2- cup of whole milk
1/2- stick of unsalted butter
2- tsp of baking powder
1- tsp vanilla extract
1/2- tsp kosher salt

1. Preheat oven to 350 degree F and grease you muffin pan (I use baking PAM)
2. Mix the flour and baking powder in a separate bowl and set aside.
3. Add the 1 tsp of vanilla to the milk and set aside.
4. Beat together in a stand mixer the butter, sugar and the eggs  till mostly smooth.
5. Alternate between adding the flour mix and the milk mix a time.
6. Scrap down the bowl and add the rest of the flour mix and milk mix.
7. Add the chips and fold them in ( the machine can break the chips after a few rotations )
8. Fill pan and bake for 30 minutes until semi firm in the center

End product was pale okish tasting muffins .

Now for the New and Improved recipe:
Chocolate chip muffin recipe

1- cup chocolate chips semi sweet
2- eggs
2- cups of all purpose flour
1- cup sugar
1/2- cup whole milk
1 - whole stick of unsalted butter
2- tsp baking powder
2- tsp vanilla extract
1/2- tsp kosher salt


1. Preheat oven to 350 degree F and grease you muffin pan (I use baking PAM)
2. Mix the flour and baking powder in a separate bowl and set aside.
3. Add the 2 tsp of vanilla to the milk and set aside.
4. Beat together in a stand mixer the butter, sugar and the eggs  till mostly smooth.
5. Alternate between adding the flour mix and the milk mix a time.
6. Scrap down the bowl and add the rest of the flour mix and milk mix.
7. Add the chips and fold them in ( the machine can break the chips after a few rotations )
8. Fill pan and bake for 25 minutes until semi firm in the center.

Yield depends on the size of pan I get 11 from a 12 standard cupcake pan

Result was tasty golden moist muffins!

 The one the left is the good muffin

 What they should look like when done

 Hope you enjoyed this post and hope you enjoy the recipe if you give it a try!

We are back!

We are sorry for such a big gap in between blogs. Do to work schedules, big projects and orders, it's been a bit hard to juggle everything. Now that we are caught up with everything, we should be able to keep up with the blog.

First off which I think is big news, we did change the dog cookie recipe to make it healthier and better for dogs and puppies alike. We are now 100% cornmeal free. They are a little less crunchy but still just as tasty. Fun fact, one of our dogs drools like crazy when he sees them.

We had a big cake order for a sweet 16 which was A Nightmare Before Christmas cake which included fondant work and delicious marzipan. Also with an order of a dozen chocolate cupcakes with a pumpkin spice butter cream. I got very good feedback on both.

Planing for this cake took over a month from concept, to getting supplies, to the two days of the baking production/ assembling. It was a very fun yet nerve wrecking process since I don't have much fondant experience and I am not that fond of it either. To me fondant is like the stilettos of baking, they both look fabulous but have negative results on your body. I prefer the taste of butter cream any day. The cake was pretty detailed. We even carved faces into the pumpkins made of marzipan and words on the tombstones. Overall, I was somewhat satisfied on how the cake turned out.

One more thing, we will be doing another treat give away in September, if you have a rescue group that you would like to be in the drawing, let us know.

Thank you for reading, don't forget to like, share and comment.

Shelter shout out!

This one goes to North Shore, were we got our little Almond Joy. She finally got spayed so all our attentions has been focused on her and making sure she is fine. Good news is that she is doing great, lots of energy but poor baby can't strain herself for 14 days, doctors orders.

North Shore Animal League is located in Port Washington, NY. and is the largest no-kill animal rescue and adoption organization. They get animals that need help from all over the country. They also have their own 24/hr veterinary center which is where we got Almond Joy spayed. We are truly grateful to this organization because without them a lot of animals wouldn't have found their forever homes. Since it is such a large facility, they can always use volunteers and donations.

North Shore Animal League America
25 Davis Avenue
Port Washington, NY 11050
tel: (516) 883-7575
 North Shore Facebook Page


Here is your daily dose of AJ!

Shelter Shout Out!!

Boy the weekend sure knows how to pass by when you're having fun. Been so focused on training Almond Joy the days are going way to fast. She is getting so big! She's gone from 4lb to 8-9 lbs. She is doing really well with potty outside and she does very well walking on a leash, until she sees grass then she just bolts to it. Any suggestions on how to make her stop doing so would be appreciate it.

But on to the shout out!

Today we want to talk about SNORT (Short Nose Only Rescue Team)

SNORT  rescue brachycephalic dogs (mostly French Bulldogs, Boston Terriers, Pugs and English Bulldogs, including mixes, hence the Short noses) from shelters and owners who can no longer keep them, and place them into loving homes. They believe all dogs should be given a chance and fair evaluation. Through education, training and matching dogs to the right homes, they hope to reduce the number of brachycephalic dogs that are euthanized unnecessarily.

SNORT was funded by a group of dedicated rescuers and fosters and they can always use all the help they can get. If you are from the Northeast, check them out.We have donated many treats to SNORT and we have received lovely pictured of the dogs enjoying the treats. I know a lot of short nose breads are very sought after. Please think of adopting before you buy. (Never from a dog store please).

You can follow them on facebook:  SNORT

Or also follow them on tweeter  @SNORTRescue

One more thing! We are changing out the recipe in our dog treats and taking out the cornmeal. We understand that dog owners like the treats to be crunchy but  we rather have a treat that is slightly less crunchy but healthier.

Daily dose of AJ!

She was so small then! Soooooo cute.

Shelter Shout Out!

Good evening readers,

Welcome to the very first shelter shout out were we will talk about a shelter for this post and hopefully get some help and get some furry friends adopted.

We are going to give a shout out to FBRN (French Bulldog Rescue Network). The FBRN rescues and rehabilitates in all 50 states and parts of Canada. The french bulldog have gain a lot of popularity over the years and in doing so, a lot of french bulldogs end up in bad situations. From bad breeders, to puppy mills, to people who fall on hard times, that's in where the FBRN comes to save the day. But saving the day can be very heart breaking and cost a lot of money. So if you like french bulldogs, owned a french bulldog, or think about owning one, please look up the FBRN.

Here is their facebook page: https://www.facebook.com/FrenchBulldogRescue?fref=ts

Here is their website : http://www.frenchbulldogrescue.org/

Tune in next Saturday for our next shout out. Please like, share, and comment.

Parker's Promise Peanut Butter Dog Treats

Daily dose of AJ!

Shelter Shout out!!

Today I would like to put into a effect a few things in this blog but first things first, I would like to apologize for my absents. It has been a very crazy month and it is barely passed the middle of the month. Unfortunately we lost two of our best customers and I am deeply sadden by it. Herbert really enjoyed my Aunt Bessie's sugar cookies and literally every 2 weeks his daughter Fran would order from me. He wasn't the only one that enjoyed them though, I know Fran was probably sneak a few here and there. She very much enjoyed them as well. Herbert unfortunately passed away about 3 weeks ago at the age of 95. He lived a long life and I am sure he is in a better place where his body can do what the mind tells it. Unfortunately not long after that, his dear daughter Fran passed away as well. She was a very kind, funny lady and she was a pleasure to be around, going out of her way to make sure her guest were taking care of.

Rest in Peace Herbert and Fran. You will always be missed.


Now what I would like to talk about is starting from this Saturday, then the next Saturday and so on; we want to do a shelter shout out. We want to be able to help animal rescue places to get their names out and hopefully, get people more aware in that area to go and adopt a dog or a cat from that region, help the poor animals that need it and show them that there is good people and love out there. 

So this is were we want to get more proactive. I would love it if  my readers would be willing to just shout out a rescue group name so we can keep adding to the list. I would love to be able to research them so then maybe we can contact them, get their name into the drawing and send 100 home-made treats out to them. The more we share, hopefully we can start getting more people to adopt, less people buying puppies from Puppy Stores, and hopefully getting puppy mills put out of business.

We just recently made our 100 treat donation to a foster parent who helps out the FBRN (French Bulldog Rescue Network). Hopefully we will get pictures of their furry friends loving the treats and we will post them here on the blog as well as out facebook page.

If you have any questions, comments animal rescue names, please feel free to post on here or on our facebook page @ www.facebook.com/KickenConfections

I hope everyone has a wonderful day and remember, always tell your loved ones, from people to pets, that you love them and don't be afraid to show affection. It does wonderful things to your heart and theirs.

A small dose of AJ!

The First Thing I Ever Baked From Scratch....

The first thing I ever baked completely from scratch is a very important moment in my life. I grew up using cake in a box and a tub of easy AKA pre-made frosting. We all know this stuff and I'm pretty sure we all either used it or tasted it at one point in our lives and I at least thought it was the best thing ever!
Perhaps you did as well but Oh how wrong I was ..so very wrong. In this post I'm not going to get into all the "fun stuff" that are in this products, that's a whole different discussion.
  
It all started when I realized regular college was not for me. To bad it took two years and a few thousand dollars. I always liked baking, and even after I graduated high school it was suggested to me but instead of thinking with my heart I was thinking with my wallet (which a lot of us are guilty of) and I decided to go into the medical field and that just wasn't for me (My biggest hint was I couldn't stand the sight of blood...bleh). So off to culinary school I go! Or so I thought. First I had to prove myself to an organization that helps people with learning disabilities that baking was for me. They sent me to a month program to see if I could handle the pressure of the kitchen.

The instructor was a very nice guy and he was a very good teacher (Which is actually very hard to come by in this day and age). First day in the kitchen was one of the most scariest in my life. He handed me a recipe for blondies with chocolate chips; (A blondie is like a vanilla brownie), then he simply just let me loose in the kitchen. So there I stood, clutching the recipe in my hands, eyes wide, wondering where the heck everything was in the kitchen. I was lucky to run into a student that was really nice and he actually helped me find were everything was. Then I learned, how to really read a recipe. We get so use to the back of the cake box with pretty colorful pictures and big red bold words that plain black text was like a foreign language to me. I literally read that recipe about twelve times before I got all of the ingredients together. After what felt like swallowing the rock in my throat, I started mixing the ingredients together. Which surprisingly, not everything just gets dumped into a bowl and mixed, there are a lot of different mixing methods and folding techniques    that go into making any type of pastries. (I will go into detail on that later in a different post). I finally have the blondie batter assembled together, and was given the wrong pan and as it being my first day, I just took the pan without questions, filled it with the batter, and off it went to bake.

As I pulled the blondie out, a sudden realization came to us that loaf pans are only suppose to be used for loaf shaped things, example: Meat loaf, breads, or loaf shaped cakes. Feeling like a failure and starting to really question why I am here, the chef comes over to me and apologizes for giving me the wrong pan to use and even though it didn't look amazing, the taste was to die for. The next day I was given the same recipe with the right pan, and they came out the way they were suppose to (Which was awesome) super chewie, vanilla-gooey goodness. It felt really good to put everything together and it felt like a very good accomplishment. Finally, I was really baking for the first time. Up to this date they are still my favorite thing to make and they are also one of my best seller.

Chocolate chip and toasted coconut blondies.

And a daily dose of AJ!

Some of the stuff we make and our little mascot

Here are some pictures of the stuff we like to create. Our mascot is a little pug we rescued from North Shore Animal League. Her name is Almond Joy and the moment we laid eyes on her we fell in love. She is a puppy full of energy and we love that about her.   Enjoy the pictures. If you have any questions, don't hesitate to write a comment.

Welcome to Kicken Confections!

Kicken Confections is a home based freelance baking service created by two culinary graduates for you and your pets! We make all types of baked goods from delicious cakes to chewy-gooey cookies all made from scratch. The combination was created from the love of baking and helping animals in need. Our homemade dog treats are made with natural organic products and the stock is made at home. No preservatives added, chemicals, or salts. We frequently donate treats to a rescue or foster home in need. Support Kicken Confections, and support your local animal rescues.

Follow us as we create and invent new tasty treats, talk about food, pet ownership, and most importantly, lets have fun.

Also, check out our facebook page at www.facebook.com/KickenConfection for our treat drawings, and other fun things.

Thank you for taking the time to read!

Sincerely,
S&A from Kicken Confections