by Cate on August 26, 2006

This has been a crazy week, and the fun isn’t quite over yet. I did a breakfast and dessert tray 5 days this week, making goodies for a small group. I made an effort to mix up the selections a bit, and since the group was visiting from Venezuela, I made sure to include some items that I thought might not be readily made there.

Monday started off with Barbara’s Watch Hill Sour Cream Coffeecake. I first had this coffeecake when a Supper Club member brought it to a gathering last year. I enjoyed it then, admittedly not a coffeecake fan, though hadn’t had an opportunity to make it yet. It’s very simple to pull together and a light, not overly sweet way to start the day. For the afternoon dessert tray, I made Oatmeal Raisin Cookies and Giant Chocolate Chip Cookies. The Oatmeal Raisin Cookies are a tried-and-true; I rely on the recipe from Quaker Oatmeal, and the Giant Chocolate Chip Cookie recipe was a new one that I’ll definitely be repeating … this weekend, in fact, for another catering job I have.

For Tuesday’s breakfast, I made Pumpkin Chocolate Muffins and paired them with fresh croissants. Nice and simple. Afternoon cookie tray was full of Jam Thumbprint Cookies, a delicious buttery treat from the Barefoot Contessa.

For Wednesday, I kept breakfast simple with a selection of fresh fruit … cantaloupe and pineapple. It turns out that the guests hadn’t had cantaloupe before and wiped it out. For the afternoon treats, I made a new recipe, S’mores Fudge, coupled with Chocolate Dipped Pretzels, another new recipe. They liked the S’mores Fudge so much, they actually asked for the recipe!

Since fruit was so popular, I put together another fruit tray for Thursday … going with cantaloupe and watermelon this time; watermelon was something that the guests hadn’t had before either, and they enjoyed it down to the last piece. The afternoon dessert tray this time was filled with No Bake Cookies and Cinnamon Shortbread, two tried-and-trues.

For today, more fruit — a perfect choice since the guests enjoy it, and it balances out the sweetness of the afternoon treats as well. This time, I went with green grapes, champagne grapes and watermelon. For the afternoon dessert tray, I made Mexican Wedding Cakes and Peanut Butter Fudge. I love Mexican Wedding Cakes … simple, simple, simple to make, and so buttery smooth, they melt in your mouth. I always forget just how much I love them until I make one and pop one in my mouth … OMG.

I’m doing catering for the same group for three days next week too, so I need to do some planning this weekend. Also this weekend, I’m putting together two dessert trays for a client, who is picking them up tomorrow afternoon. Since I haven’t finished deciding what I’m making, I better get busy!

We had company for dinner tonight, and I kept an eye on keeping things simple, relying on tried-and-trues. I made Nigella’s Ultimate Greek Salad, John Zaccarro, Jr.’s Penne with Vodka Sauce and Stuffed Garlic Bread. For dessert, I went with Cooking Light’s Chocolate Decadence. It is, hands down, one of their best desserts ever, followed quickly by their Cinnamon Apple Cake. Chocolate Decadence is deliciously sinful, so much so that it’s hard to imagine you’re “cooking light.” A soft warm center surrounded by chocolatey goodness, you can’t go wrong with this one.

On that note, I am c-r-a-w-l-i-n-g into my bed — early wake-up call tomorrow. I’ve put a few of the recipes I mentioned tonight below, and will add the rest tomorrow.

And speaking of tomorrow, make sure to tune in for some exciting news. Well, exciting for me anyway! ;)

Until tomorrow…

A year ago today … peace and quiet.

S’mores Fudge
Recipe courtesy of Woman’s Day
Line an 8-inch square pan with nonstick foil. Cook 2-2/3 cups semisweet chocolate chips and a 14-oz can sweetened condensed milk in a heavy saucepan over low heat, stirring constantly until melted and smooth. Cool 2 minutes, then stir in 2 teaspoons vanilla extract and 2 cups mini marshmallows. Pour into pan. Chill 3 hours, or until firm. Invert pan; peel off foil. Invert fudge and cut into 1-inch squares. Makes 64 pieces.

Mexican Wedding Cakes
Recipe courtesy of Gourmet Sleuth
1 cup butter, room temperature
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted flour

Preheat oven to 400 degrees. Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, & place on ungreased cookie sheets. Bake in predate oven about 12 minutes, or until golden brown. While still hot, roll cookies in powdered sugar. Move to a wire rack to cool.

Be Sociable, Share!

{ 4 comments… read them below or add one }

Anonymous August 26, 2006 at 2:30 am

No pecans in the Mexican wedding cakes???


Cate August 26, 2006 at 2:38 am

Not in this recipe … is it traditional?


Anonymous August 27, 2006 at 3:10 am

Yes. Are yours the same as Russian Tea Cookies? The little buttery balls rolled in powdered sugar? I’ve never had these without pecans. If you say they’re delish, I might give them a try – just hate to waste the butter! Love your writings.


Cate August 27, 2006 at 1:32 pm

They look the same as Russian Tea Cakes, but the recipe, I believe, it slightly different. I promise it will not be a waste of butter … the challenge will be stopping after eating one or two! ;) Enjoy.


Leave a Comment

CommentLuv badge

Previous post:

Next post: