Dessert Buffet: Take Two

Remember when I said I was going to run all around Boston in the days before the wedding on a quest for the perfect desserts?  Well, that idea came and went and moved on to greener pastures.  Instead, I’ve decided on a plan that is potentially more work, but vastly less costly and a whole lot of fun.

While I was home for my Bridal Weekend, miss Maid-of-Honor Jessica convinced me that it would be fun to DIY the dessert buffet.  She made it sound so easy- just make the desserts whenever I have the time and freeze them until a few days before the wedding.  It didn’t take that much convincing, since I am enjoying all of these little details (and because I have been mildly obsessed with the idea of making some of the food for my wedding ever since I saw this).

Over the past few days I have been enlisting some dessert buffet assistance.  It has actually been pretty easy to find people willing to whip up a batch of bite-sized something.  One of my bridesmaids will be making chocolate cracked cookies (which is perfect because powdered sugar feels so wedding-y to me.)  My soon-to-be sister-in-law will be making elegant white chocolate bark and Brian’s favorite peanut butter balls.  I plan to make pecan tassies and lemon squares à la my talented baking grandmothers.  My soon-to-be mother-in-law has pledged to make something as well, though she is still deciding what that will be.  I wonder who else I can involve in my scheming…  (Imagine me tapping my finger tips together menacingly like Dr. Evil.)

I’m making at least four of these, so I need to fill them up!