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If this isn’t the dessert spread of your dreams, we don’t know what is.

Marsha Quarles and Michelle Avant, co-owners of Marsha’s Specialty Desserts & Tierney’s Catering never disappoint when it’s time to provide creative and delicious sweet treats.

Today, they also showed us how to make a Christmas wreath made out of cupcakes and frosting.

If you need a reason to stop by their shop, “Indy Style’s” Amber Hankins is having a book signing there tomorrow, December 11 from 10 a.m. to 12:30 p.m. The address is 10834 E US Hwy 36, Avon, IN.

For more information visit:

Fall will soon be here, and today we’re getting in the spirit with one local bakery who filled our entire kitchen with fall-themed treats! Marsha Quarles and Michelle Avant, co-owners of Marsha’s Specialty Desserts & Tierney’s Catering, joined us today to show us how to decorated a cake and cupcakes, all beautifully inspired by fall.

Superior service, personalized attention

Marsha’s Specialty Desserts and Tierney’s Catering is a family-owned business. We began catering for family over 30 years ago. Soon, we extended to close friends and coworkers. We were officially open for business in October 2010 when we opened our first storefront location in Avon, Indiana.

Our family is committed to customizing the occasions of our customer’s lives, no matter how formal or informal the occasion.

For more information visit:

MUNCIE, Ind. (WISH) — Sea Salt & Cinnamon is Muncie’s first vegan food company.

Husband-and-wife team Kyle Reninger and Amanda Reninger have been in business for almost seven years, and they’re expecting to open their first storefront in September. On Tuesday’s “Indy Style,” they showed how to make a Savory Tofu Burrito and Sweet frosting baked goods. They also told us all about their Kickstarter which ends on June 8; they’re still hoping to raise about $10,000.

Here’s more from them:

In 2014, Sea Salt & Cinnamon began bringing plant-based foods to Muncie, Indiana. From its light and fluffy desserts to more savory and filling morsels, the vegan food company has something to satisfy everyone.

Now, the once two-person staff has quickly grown to a team of nine, with more than 15 unique partners in Indianapolis, Muncie and Fort Wayne areas. As Sea Salt & Cinnamon continues to grow in its community and beyond, it is now time for the company’s next step: opening its first storefront in downtown Muncie.

“It’s really all about compassion for us,” said Kyle Reninger, president of acquisitions at Sea Salt & Cinnamon. “We want to be able to share that compassion for our community, for people beyond our community, and for the animals that we share the planet with. Just as our food invites people into compassion, we want a physical space to invite people into compassion as well.”

In order to reach these goals, though, they need the community’s support now more than ever.

“We need at least 30 thousand dollars to really get to where we need to be,” said Amanda Reninger, president, in the company’s Kickstarter video. “It’s a lot, but I do believe we can do it. We are well supported by our community and this is one way that we’re looking forward to serving the community back.”

With their first storefront, the Reningers look forward to being able to continue to grow Sea Salt & Cinnamon to its full potential through distribution, offering more retail items, taking on more weddings and events, offering classes to the community, and serving as a safe gathering place for friends and neighbors.

Learn more about Sea Salt & Cinnamon’s storefront fundraiser—including how to show your support– on Kickstarter here.

We are now accepting orders through our website. Please click “Order Online!” above to view our menu and place an order.

​You can also find our products through our partners! To see who they are, and what they have available each week, please visit our Facebook Page to see our weekly post showing that information.

Social Media/Contact Info:

Twitter: @seasaltcinnamon

Instagram: @seasaltandcinnamon

Facebook: @seasaltandcinnamon


This delicious, decadent chocolate cake is gluten-free, made with almond flour, and extremely irresistible! Plus, it cooks in about a minute. Chocolaty goodness is just a few seconds and a few ingredients away with our latest recipe from Annessa Chumbley, Indy Style host and registered dietitian.



1. In a small bowl, whisk egg for 1 minute with a fork. Add yogurt, maple syrup and cocoa powder, stirring until smooth and all the cocoa powder has been absorbed.

2. Add in flour and baking powder, and stir just until mixed.

3. Pour mixture into a large mug sprayed with nonstick spray.

4. Sprinkle in 2 teaspoons of dark chocolate chips.

5. Microwave on high for 1 minute (possibly 30 more seconds depending on your microwave or you can bake it for 15 minutes at 400 degrees!).

6. Remove and let cake cool for 30 seconds.

7. Carefully turn it out onto a plate, and top cake with raspberries.

8. Microwave the last teaspoon of dark chocolate chips just until melted, then pour over the top of raspberries.

Enjoy immediately!

Today is National Banana Bread Day, and Tim Griffin, Carmel Firefighter, joined us with recipes for both Banana Bread and a Banana Cake recipe from his wife’s grandmother.

Cinnamon Crumb Banana Bread


Crumb Topping


  1. Preheat the oven to 350. Grease two 8×4 pans.
  2. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add in eggs and beat until mixed.
  5. To the wet ingredients, sift in flour, baking soda, and salt.
  6.  Stir until just combined. Add in sour cream and stir.
  7. Pour in mashed bananas, and mix until combined.

Crumb Topping

  1. Combine cinnamon, flour, and brown sugar.
  2. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs.
  3. Sprinkle coating evenly over the batter in both pans.
  4. Bake for about 35-40 minutes or until cake tester comes out clean with just a few moist crumbs stuck to it.
  5. Allow to cool for 10 minutes.
  6. Move to a wire cooling rack.

Slice and enjoy!

Banana Cake



  1. Beat egg whites until frosty.
  2. Gradually beat in 1/3 cup sugar until very stiff and glossy.
  3. Sift remaining sugar, flour, powder, salt, soda into another bowl.
  4. Add oil, mashed banana, buttermilk and vanilla.
  5. Beat 1 minute.
  6. Fold in egg whites.
  7. Pour into greased pan and bake at 350 degrees for 40-45 minutes.