Cheers to a New Year! 

​We here at Travel and Treats always like to have fun making new drinks, so we thought we would share with you on of our favorite spiked punch recipes! We hope you and your guest enjoy this drink as much as we do and we hope you have a happy and safe new years eve! Happy New Year from the Travel and Treats Team!

New Years Eve Champagne Punch


  • 2 bottles of Champagne (or another sparkling wine)
  • 1 750 ml bottle of Ruby Port
  • 2 cups fresh grapefruit juice
  • ½ cup simple syrup (1:1 ratio)
  • Grapefruit slices for garnish


  1. Place all ingredients in a large punch bowl filled with ice. Large ice works best here, so that the punch is able to hold without diluting too fast (if you don’t have large ice molds, you could freeze large blocks of ice in Tupperware containers).
  2. Garnish with fresh grapefruit slices.

This delicious recipe brought to you by A SPICY PERSPECTIVE

A bite size ball of yummm!!!!

​We are going to take a wild guess and say that its safe to say that like the rest of us, you have had a crazy year…and now new years eve is here and you are rushing around trying to find fun appetizers for your party tonight… Well don’t worry cause we found a appetizer that we think you and your guests will enjoy, plus it’s easy to make so you dont have to stress about it plus it shouldn’t take you more than a half hour to make! We hope this helps you out, now stop worrying about what food you will make and go pick out your outfit for tonight! Remember to have fun tonight but also stay safe! Happy New Year from The Travel and Treats Team



Prep time

10 mins

Cook time

15 mins

Total time

25 mins


Author: Butter With A Side of Bread

Serves: 12


  • 1 8-oz can Pillsbury Crescent rolls
  • 1 cup shredded mozzarella cheese
  • about ½ cup marinara sauce
  • 12 meatballs (I used pre-made, frozen ones)


  1. Preheat oven to 375 degrees F. Spray a regular sized muffin pan with non-stick spray.
  2. Unroll crescent dough. Separate into 2 large sections along the perforated edge. Cut each of the 2 large sections into thirds, then divide those sections down the middle, so that you have 12 squares total. (See video- it’s much easier shown!)
  3. Press each square into one of the muffin cups, doing your best to press down into the cup and somewhat up the edges.
  4. Spoon about 2 teaspoons of marinara sauce into the bottom of each cup. Follow with a small spoonful of mozzarella cheese. Place 1 meatball (they can be frozen still, no need to pre-thaw!) into the center of each cup. Spoon another 2 teaspoons of marinara sauce on top of the meatball, then finish with another sprinkling of mozzarella cheese.
  5. Bake for 15-17 minutes, until crescent dough is golden brown and cheese is bubbling. Remove from oven. Let cool a few minutes, then remove each meatball bite from the muffin pan. Serve with additional marinara sauce, if desired.

Recipe by Butter with a Side of Bread at http://butterwithasideofbread

Champagne and Cupcakes are always a good idea!!!!

​Happy New Year everyone!!!!!! 2016 was a bit of a doozie so we thought we would help you out and give you guys a great sweet treat to make for your new year eve party! This cupcake is the perfect treat to snack on as you say goodbye to 2016! We hope you enjoy this delightful treat and and we hope you have a fun but safe time as you welcome in the new year! Xoxo- The Travel and Treats Team

Champagne Cupcakes

yield: 12


total time: 1 HOUR

1 box white cake mix, plus ingredients on back of box, **replace the water with champagne


  • 2 sticks of butter, room temperature
  • 1/2 cup vegetable shortening
  • 4-6 tbsp champagne
  • 4-5 cups powdered sugar
  • gold sprinkles
  • homemade gold sparklers (gold wire and gold tinsel), for decoration

  1. Preheat the oven according to the directions of the package.
  2. Line a muffin pan with muffin liners.
  3. Prepare and bake the cake mix according to the directions on the package, however substitute the water for champagne, so if your box calls for 2/3 cup water use 2/3 cup champagne. Divide the batter evenly among the muffins cups.
  4. Bake according to the suggested time – roughly 20-25 minutes.
  5. Remove the cupcakes and place them on a cooling rack to cool.
  6. When the cupcakes are cooled, prepare the frosting.
  7. In a mixing bowl, combine the butter and vegetable shortening and beat using an electric mixer until smooth, 1-2 minutes.
  8. Add in the champagne, starting with less and adding more for stronger flavor if desired.
  9. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you.
  10. Place the frosting in a large piping bag fit with a 1m piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
  11. Top with gold sprinkles and gold sparkler

Let’s be real here

Hey friends. Vicky here, and it’s been a long time! 

The reality is: stuff happens. It’s been a BUSY summer and the transition to fall has not slowed life down one single bit. 

But, I think life for Gabi and I is starting to settle down a bit right before a HUGE transition we’re going to be starting soon – both as individuals and with Travel and Treats! We. Are. Excited. 

There will be more information coming soon once the details are all ironed out. But stay tuned because adventure is on its way!!!! 

Love to you all!

Addicted to that Sugar high!!!/ How to Celebrate National Cupcake Day! 

​Today is National Cupcake Day!!! So for today we  thought that it would be the perfect time to share one of our favorite cupcake recipes. This is a recipe for snickerdoodle cupcakes  ( yuummmmm), we found this recipe on Sallys Baking Addiction ( link to her website at the bottom of this post ) and we fell in love with, we hope you all will enjoy these cupcakes as much as we did! 



  • 1 and 2/3 cups (210g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (300g) granulated sugar, divided
  • 1/2 cup (1 stick or 115g) unsalted butter, melted
  • 1 large egg
  • 1/4 cup (60g) yogurt*
  • 3/4 cup (180ml) milk*
  • 1 Tablespoon vanilla extract
  • 2 teaspoons ground cinnamon

Cinnamon-Swirl Frosting

  • 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
  • 3-4 cups (360-480g) confectioners’ sugar
  • 1/4 cup (60ml) heavy cream or half-and-half*
  • 2 teaspoons vanilla extract
  • salt, to taste
  • 1 Tablespoon ground cinnamon
  • 12 snickerdoodle cookies, mini size (read above for how to make them mini-sized)


Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar – mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.

In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together.  Set aside.  Spoon 2 scant Tablespoons of cupcake batter into each cupcake liner.  Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. See photo above for a visual.  Top each cupcake with 1 teaspoon more of the cinnamon-sugar.

Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl.  Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.

To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. See above for a visual. Pipe onto cupcakes as desired. I used a Wilton 1M swirl tipIf you do not have a piping bag and tip, simply frost the cupcakes with both the vanilla and cinnamon frostings. There may be leftover frosting depending how much you use on each cupcake.

Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

Recipe Notes:

*For the yogurt in the cupcakes, you may use plain or vanilla; regular or greek yogurt; any fat content; or even sour cream.

*For the milk in the cupcakes, you may use cow’s milk; or soy milk; or almond milk. Vanilla or plain. I prefer using milk with some fat (like 1% or 2%), it makes the cupcakes moister. 

*For the cream in the frosting, you may use milk instead. However, the consistency of the frosting will not be as creamy.

To read more about this recipe or to find more delightful recipes,  head on over to:

Better than Grandma’s Cookies!!! ( Shh don’t tell her we said that!) 

It’s National Dessert Day and we decided to celebrate by making some amazing cookies!

The cookies are loaded with chocolate chips, coconut, and walnuts. They’re a soft yet very hearty cookie that’s brimming with chewiness and texture from the oats, coconut, and nuts. If you don’t like coconut, make the cookies linked in the post. If you don’t like nuts, omit them. If you prefer raisins to chocolate, make that simple swap. The recipe makes one dozen larger, bakery-style cookies but can easily be doubled if you need more. The dough can be made in advance so you have the option to bake only as many cookies as needed at any given time. Warm, fresh cookies can’t be beat.

Yield: about 12 med/large cookies

Prep Time: 10 minutes


Cook Time: about 11 to 13 minutes

Total Time: 3+ hours, for dough chilling


1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts (pecans may be substituted; or nuts may be omitted)
1/2 teaspoon baking soda
1/4 teaspoon salt, or to taste
1 heaping cup semi-sweet chocolate chips


  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, coconut, walnuts, baking soda, salt to taste, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 t0 13 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

To hear more about this recipe go to