Table design from Rebecca Thuss.
All other pictures are from Brides.com and The Knot.
Ring bearer pillow
Category: Menu Options
Rustic Reception
{Pictures from Brides.com}
Pretty and Pink Bridal Shower
Frozen Strawberry Souffles Recipe
Ingredients
Makes 16
* 4 pints fresh strawberries, rinsed and hulled
* 4 tablespoons fresh lemon juice
* 3 cups plus 2 tablespoons sugar
* 5 1/2 teaspoons unflavored gelatin
* 3 cups heavy cream
* Candied Strawberry Chips
Directions
1. Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.
2. Prepare an ice bath; set aside. In a medium heatproof bowl set over a pan of simmering water, dissolve gelatin in 3 tablespoons cold water. Add 1 1/2 cups of the strawberry puree; return mixture to bowl with remaining strawberry puree.
3. Set bowl in ice bath until mixture is chilled and slightly thick, about 20 minutes, stirring frequently. In a separate bowl, whip 2 cups cream to stiff peaks, and fold into strawberry mixture.
4. Cut parchment paper into 16 strips, each 2 3/4 by 10 inches. Tape each strip around a 3-ounce ramekin so it extends above the rim by about 2 inches. Place ramekins on a rimmed baking sheet; fill each with about 1/2 cup strawberry mixture. Freeze until set, about 3 hours.
5. Remove from freezer 20 minutes before serving; remove parchment collars. Whip remaining cup cream with 2 tablespoons sugar. Serve souffles with whipped cream and candied chips.
Frozen Cheesecake Bites Recipe
SERVINGS: 66
METHOD: Freezer
TIME: Prep: 1 hour + freezing Bake: 40 min. + freezing
Ingredients:
* 3 packages (8 ounces each) cream cheese, softened
* 1-1/4 cups sugar, divided
* 1-1/2 teaspoons vanilla extract
* 1/2 teaspoon salt
* 4 eggs, lightly beaten
* 9 squares (1 ounce each) semisweet chocolate, chopped
* 3/4 cup heavy whipping cream
* 1/2 cup graham cracker crumbs
* 1/2 cup English toffee bits or almond brickle chips, crushed
Directions:
Line the bottom of a 9-in. springform pan with parchment paper; coat paper and sides of pan with cooking spray. Set aside. In a large mixing bowl, beat cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan.
Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.
Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally.
In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment paper-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. Cover and freeze for 2 hours or until firm. Yield: 5-1/2 dozen.
source
Mini Doughnuts to End the Day!
End your celebration with a few oohs (as in diminutive doughnuts) and aahs (as in the delighted response they’re sure to evoke) by passing out these traditional breakfast treats as a dessert with coffee service, either skewered on coffee spoons or set in dainty piles. Any way you serve them, guests are sure to circle back for more.
source
Topped Cheesecake Squares
SERVINGS: 9
TIME: Prep: 30 min. Bake: 30 min. + chilling
Ingredients:
* 1-1/4 cups chocolate wafer crumbs
* 1/4 cup butter, melted
* 2 packages (8 ounces each) cream cheese, softened
* 2/3 cup plus 2 tablespoons sugar, divided
* 2 eggs, lightly beaten
* 1-1/2 teaspoons vanilla extract, divided
* 1/4 teaspoon almond extract
* 1 cup (8 ounces) sour cream
* CHOCOLATE STRAWBERRIES:
* 2 ounces dark chocolate candy bar
* 3 fresh strawberries
* 1 square (1 ounce) white baking chocolate
* CARAMEL TOPPING:
* 6 caramels
* 1 tablespoon heavy whipping cream
* Whipped cream
* 1 tablespoon sliced almonds, toasted
* BERRY TOPPING:
* 1/4 cup seedless raspberry jam
* 6 fresh raspberries
* 6 fresh blackberries
* 6 fresh blueberries
Directions:
In a bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish. In a small mixing bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract.
Pour over crust. Bake at 325° for 45-55 minutes or until set.
Cool for 5 minutes. Meanwhile, in a small bowl, combine the sour cream, and remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight.
In a small microwave-safe bowl, melt candy bar at 50% power; stir until smooth. Dip bottoms of strawberries in chocolate and place on a waxed paper-lined baking sheet to set. Microwave white chocolate, uncovered, at 50% power until melted; stir until smooth. Drizzle over strawberries. Refrigerate until serving.
Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares.
For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds.
For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares. Yield: 9 servings.
Personalized Luminaries
Here is a cute little idea from the girls at the knot. Take three picture frames and remove the glass and backings. Then take vellum paper and print your image on the paper. After that staple, the paper to the back of the three frames. Then attach the three frames together and form a triangle. Place a candle (in a holder for fire safety) in the middle and you have a beautiful personalized luminary. These luminaries can display table numbers, dinner menus, special notes to the guests, or a combination of the three!
Cookie “Bags”
These containers were made to look like humble brown-paper bags, but that’s where the resemblance ends. Sweet and crunchy, they can hold fruit or candy and can be served as an individual dessert as part of a buffet, or offered as a take-home favor. To make Cookie “Bags,” use a scalloped pastry wheel to cut the baked batter into strips about 1 1/2 inches wider than you want the bag’s height to be. Place a mold on the cookie; use an offset spatula to wrap the cookie around the mold. For the bottom of the bag, fold the excess cookie as you would if wrapping a gift.
source
Cherry – Orange Blossom Cakes from Tartelette
Picture courtesy of Tartelette
If you are having a garden themed wedding, then these cherry-orange blossom cakes are perfect for you! The pails that they are baked in are simply adorable. Leave it to Tartelette to come up with a lovely and scrumptious recipe!
Recipe:
2 cups all purpose flour
3/4 cup sugar
2 eggs
2 Tb. olive oil
1/2 cup milk
2 tsp to 1 Tb orange blossom water
1 tsp. baking powder
grated zest of one lemon
pinch of salt
1 cup fresh (or frozen) pitted cherries
In a large bowl, whisk the eggs, sugar, oil, milk and orange blossom water.
Sift the flour, baking powder and salt. Add to the wet ingredients. Fold in the cherries.
Bake at 350 F, for 20-25 minutes.
Et Voila! Once you get the basic down, you can modify this cake to what is in season. It is one of my go-to formulas when I am urged to bake something in somebody else’s kitchen. Easy, delicious and comforting. I am telling you…success lies half in the smells coming out of your kitchen and half in how fast these little guys disappear.
DIY Mini Cheesecakes Recipe
SERVINGS: 24
TIME: Prep: 25 min. Bake: 15 min. + cooling
Ingredients:
* 1 cup all-purpose flour
* 1/3 cup sugar
* 1/4 cup baking cocoa
* 1/2 cup cold butter
* 2 tablespoons cold water
FILLING:
* 2 packages (3 ounces each) cream cheese, softened
* 1/4 cup sugar
* 2 tablespoons milk
* 1 teaspoon vanilla extract
* 1 egg, lightly beaten
* 1 can (21 ounces) cherry or strawberry pie filling
Directions:
In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup.
Bake at 325° for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator. Yield: 2 dozen.