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!