DIY Hot Cocoa Favors

You may or may not already know this about me, but I absolutely despise coffee. My beverage of choice in the morning? Why, hot cocoa of course! I stumbled upon these cute little DIY hot cocoa favors on the Ruffled blog this morning, and immediately wanted to share. Super affordable (only 35 cents each!) and easy to make, these would make great favors for fall + winter weddings. 

For complete detailed instructions on how to make these for your own wedding, click here. 

Photo courtesy of Ruffled.

Mint Chocolate Chip Ice Cream Sandwiches

What girl doesn't need a chocolate fix every now and then? These mini ice cream sandwiches are the perfect treat for a hot summer day (like today!) and can even be served for dessert at your bridal shower.

{This recipe makes 8 servings}

Ingredients

• 1 box (1.75-quart) mint-chocolate-chip ice cream
• 16 mint wafer candies, such as Nestle After Eight Thin Mints

Directions

Fold down one long side of the box and cut the ice cream into squares that are the size of the candies.

Sandwich ice cream between two pieces of candy and press together gently. Insert small wooden sticks into the ice cream. Freeze, covered, for about 1 hour to harden. Soften a bit before eating.

Enjoy!

Recipe and photo courtesy of Parents.com

Gingerbread Snowflakes

With the holidays right around the corner, there's no better time of the year than right now to start your holiday baking. Serve these adorable and delicious snowflake gingerbread cookies at your winter wedding or bridal shower. Recipe courtesy of Martha Stewart.

{This recipe makes 16 cookies}

Ingredients

6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Icing - Fine sanding sugar, for sprinkling

Directions

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.

Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.

Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.

Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.

Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.

Enjoy!

Photo courtesy of Martha Stewart.

Pumpkin Cheesecake

With Thanksgiving less than a week away now, I wanted to share this delicious pumpkin cheesecake recipe with you from Martha Stewart. This cheesecake recipe is a nice alternative to the traditional pumpkin pie and can even be served as a dessert for your Fall wedding reception or bridal shower.

{This recipe serves 12}

Ingredients

FOR THE CRUST

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted

FOR THE FILLING

4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Directions

Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

Enjoy!

Photo courtesy of Martha Stewart.

Happy Halloween

Check out this delicious (& really easy) caramel-dipped apple recipe from Kraft Foods. Try this recipe out for your Halloween parties this weekend, or even use these as guest favors for your wedding this Fall.

{This recipe makes 5 caramel-dipped apples}

Ingredients

5 medium apples, washed, well dried
1 bag (14 oz.) KRAFT Caramels (about 50)
2 Tbsp. water

Directions

INSERT wooden pop sticks (from bag of caramels) into stem end of each apple. Cover large plate with waxed paper; grease paper with butter. Set aside.

PLACE caramels in large saucepan. Add water; cook on medium-low heat until caramels are completely melted, stirring constantly.

DIP apples into melted caramel until evenly coated, spooning caramel over apples if necessary. Allow excess caramel to drip off. Scrape bottoms of apples, then place on prepared plate. Refrigerate at least 1 hour or until ready to serve. Remove from refrigerator and let stand at room temperature 15 min. before serving. Store leftovers in refrigerator.

Extra Tips

Prepare as directed, rolling bottom of each freshly dipped apple into one of the following: 10 coarsely chopped OREO Cookies; 1-1/2 cups JET-PUFFED Miniature Marshmallows mixed with 1/4 cup sprinkles; or 1/2 cup PLANTERS COCKTAIL Peanuts, chopped. Or, drizzle dipped apples with 2 melted squares BAKER'S Semi-Sweet Baking Chocolate.

Happy Halloween from Simply Perfect Weddings!!

Photo courtesy of Kraft Foods.

Berry-Topped Cupcakes

Check out this delicious cupcake recipe I found on Parents.com - these would be the perfect treat for a bridal shower luncheon or part of your dessert table at your reception.

Berry-Topped Cupcakes

{This recipe makes 16 cupcakes}

Ingredients

1-1/2 cups fresh strawberries, trimmed and chopped
4 tablespoons plus 2 teaspoons strawberry-flavored gelatin
2-1/2 cups all-purpose flour
2-1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup sugar
3 large eggs
3/4 cup buttermilk

Frosting:
3 cups confectioners' sugar
6 tablespoons unsalted butter, softened
3 tablespoons milk
1/2 teaspoon vanilla extract

Directions

1. Heat oven to 350°. Line 18 indents of 2 cupcake pans with paper or foil liners.
2. In small saucepan, combine 1 cup of the strawberries, 4 tablespoons of the gelatin and 2 tablespoons water. Heat over medium heat for 9 minutes or until bubbly. Transfer to a small bowl and let cool 30 minutes.
3. In a small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy, about 2 minutes. Beat in eggs, one at a time.
4. On low speed, alternately beat flour mixture and buttermilk into butter mixture, beginning and ending with flour. Stir in cooled strawberry mixture. Divide batter among liners, about 1/3 cup in each.
5. Bake at 350° for about 24 minutes or until tops spring back when lightly pressed. Cool cupcakes in pans for 5 minutes, then remove to a rack; let cool.
6. In small saucepan, combine remaining 1/2 cup strawberries and remaining 2 teaspoons gelatin. Cook 5 minutes over medium heat until gelatin is dissolved. Cool 20 minutes.
7. Frosting: In bowl, blend sugar, butter, milk and vanilla until smooth. Once cupcakes have cooled, spread with frosting, about 1-1/2 tablespoons for each. Make a small indent in center of frosting with a spoon. Spoon scant 1/2 teaspoon cooled strawberry mixture into indent on top of each cupcake. Chill 15 minutes, or until set.

Enjoy!

Photo courtesy of Parents.com

Cheesecake Nibbles for Bridal Shower

I came across this delicious dessert on Nestle's website and immediately thought this would be a perfect fit for a bridal shower! These yummy chocolate swirled cheesecake nibbles are the perfect finger food for pre-wedding celebrations or can even be served as a midnight snack at a wedding.

{This recipe makes 3 dozen mini cheesecake nibbles}

Ingredients:

36 vanilla wafers
1 2/3 cups (10-oz. pkg.) of Nestle Toll House swirled morsels
2 pkgs. (8 oz. each) cream cheese, at room temperature
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract

Directions:

Preheat oven to 350° F. Place 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 5 to 6 morsels on top of each wafer.

Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Spoon heaping tablespoon of cream cheese mixture into each bake cup.

Bake for 15 to 17 minutes or until just set and not browned. Remove from oven to wire rack. While still warm, top cheesecakes with remaining morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate.

Enjoy!!