Long time no post! First off, Caroline and I would like to thank everyone who has visited our site. It means a lot to us to be able to share what we love with you all. We appreciate your support!
Speaking of support, Caroline made a BAJILLION macarons (over a 100, but she will attest to that it felt like much, much more) in the last two weeks to help with our departmental fundraiser to raise money for Adopt-A-Family. These macarons were tough, and there is so much trial and error with the coloring, taste, and texture. You truly have to be patient with these!
Once again, Caroline has perfected the art of baking the (very difficult) French Macaron. So beautifully done, in fact, that they can be displayed in ANY window of France’s top Pâtisseries.
For a quick introduction, these buttery, flakey, divine pillows are a daily Malaysian treat that were brought over from Indian immigrants. The perfect Roti Canai (pronounced Roh tee Chen eye) is crisp on the outside, slightly doughy on the inside, with distinct layers when you rip it open. These delightfully sinful Malaysian staples are usually served and dipped in a curry.
I’m very new to making roti but absolutely LOVE cooking challenges. What attracted me to this is the difficulty of flipping and stretching the dough so thin, it looks like tracing paper.
Props to my older sister, Katherine, for compiling this video. Her idée fixe with candid moments reflects in the title as well as the video! This was a random, unplanned,shooting during one of my neurotic “I can’t sleep until I get this right” moments….(Literally though, when I tackle unchartered food territory I will not stop thinking about my mistakes and how to fix them. So my perfectionist attitude is, “Bring it on! I WILL get it right, even if it means weeks of sleepless nights!”). My sister surprised me with this video she made!
Chocolate truffles are one of Caroline’s signature confections. She experimented with 4 distinct and flavorful combinations: orange-peel infused cocoa, Mexican chocolate, pistachio, and almond with toasted coconut flakes. They are the perfect combination of sinful sweetness and heavenly creaminess.
In turn, I wanted to produce images that captured their elegance. This shoot was inspired by the lyrics from Justin & Jay-Z’s “Suit & Tie.” Remember that part when Jay-Z raps, “This is truffle season. Tom Ford tuxedos for no reason.” Yeah. That part. It’s über-sexy, yet sophisticated. Like these truffles.
Try not to drool all over your keyboard.
Enjoy! Love y’all!
~CoCo & Treats
Shout out to Arya for being our “tux guy.” Thanks for being such a good sport!
I am a little nerdy when it comes to food. I research the crap out of recipes and create my own. I have done this for YEARS…it’s a slight obsession.
Anyways, Charisse (Treats) and I have an obsession with food. It all started at a cozy French restaurant in Houston talking about food, of course! She loves food design and photography and I LOVE to experiment with food ALOT, some are good and some are really atrocious, but we all learn …… so we decided to combine our passion for the world to see!
Every week we will decide to do something sweet or savory. I will muster up a recipe and Charisse will create a treat for your eyes! Her stunning photography skills and food design brings every ingredient I use to life! It’s phenomenal! Every single photo you see on this page is organic and untouched by photoshop (no filters for the instagramers)….amazing right?
Other than cooking, we like to eat out ALOT so you may see some reviews in between the food porn.
We are both very excited and look forward to sharing our adventures every week with you!
Caroline and I are obsessed with Hell’s Kitchen, especially this past season when Ja’Nel, one of H-town’s finest, was crowned the victor! We were so inspired, in fact, that we decided to do a little “Hell’s Kitchen-ing” of our own. Hence, we chose to do scallops and risotto.
The recipe was concocted by Caroline, who had the idea of creating an amalgamation of awesomeness: citrus fruits, white wine, shallots, garlic, and aged cheese.
I love food. I love photography. I love going to restaurants. Put it together and what have you got? Bibbidi-Bobbidi-Boo… a food blog! This is a blog dedicated to a ridiculous obsession with food.
You might be wondering, “Hmm, where does the name CoCo & Treats come from?” Well, let me tell you about my P.I.C.–Caroline. She’s our CoCo! She’s a skilled home cook with fresh ideas on how to bring flavors together. She will execute any recipe flawlessly, and she will do it all using only her brain! No papers or notes laying around the kitchen, ladies and gentlemen! It is truly a magical performance watching her cook in the kitchen, and I get to photograph her handiwork!
“Well, what about Treats?” you might ask. It’s none other than yours truly! Charisse = Treats. There is no logical explanation for the name really, other than Charisse and Treats kind of rhyme. Whatever. It’s cool, okay!
SO, this is how it goes down. Caroline makes the food. Charisse plates and photographs.
We hope that you enjoy our collection of food photography and our experiments in recipes and food design, with a sprinkling of restaurant reviews here and there. This is our personal adventure into the culinary world, and we can’t wait to see where our journey takes us!