BRONZE BUDGET BRIDE

These buttermints are super cute and takes a little work to make but they would make such cute wedding favors...the kind that will have guest talking. So why not give them a try now that you have the recipe?

You'll need:

• Small plastic candy mold, such as a mini peanut butter cup mold or other mold that would make a good cupcake bottom shape
• Piping bag fitted with a small closed star tip

  Candy:

• 1/2 cup butter softened
• 3 3/4 cups powdered sugar
• 1 tbsp whipping cream plus 1- 1/2 for thinning batter
• 1/2 tsp mint oil - such as LorAnn (my favorite flavoring oils)
• 2-3 drops liquid green food coloring
• Granulated sugar for rolling candy pieces in
• Nonpareils for decorating

Directions:

In the bowl of a stand mixer fitted with the paddle attachment, cream butter well.  Gradually add powdered sugar.  Mixture will be very dry.  When combined, add whipping cream and mint oil and mix again.  The mixture should become smooth and pliable - almost like play-doh.

Divide the candy dough in half.  Return half the dough to mixer and add green food coloring; mix again and cover the candy with plastic wrap.  Set aside.

Pinch off small pieces of white (uncolored) candy and roll in granulated sugar.  Press into candy molds and remove.  Place molded candy on a parchment lined cookie sheet.  Repeat process until all candy has been used.  Let candies stand uncovered for 30 minutes.

While waiting for the white candies to dry, remove plastic wrap from green candy portion and mix on low speed in stand mixer. Add 1 to 1 1/2 tbsp whipping cream until candy is of piping consistency. Transfer to a piping bag fitted with star tip.  Pipe green candy on top of cupcake bottoms and sprinkle with nonpareils.

Allow mini cupcake candies to air dry for 1 hour.  After 1 hour drape a large tea towel over them and let them stand overnight.  The next day cupcake butter mints should be dry to the touch.  Display them on reception tables or package them in decorative bags.  Can be frozen for 3 months.

Note: Fruit flavored oils could also be used with this recipe for a "butter cream candy" instead of "butter mint candy". 

Makes 30-40 candy cupcakes

I didn't know until today that it's as easy as pie to make vanilla extract. How didn't I know that? Thank God I know now because they would make great gifts for friends and family, especially my mom-in-law who loves to bake. They would be great to give as wedding favors too which is why I am posting the recipe.

To make Homemade Vanilla Extract, you'll need:

• Vanilla beans
• Vodka
• Bottles

Directions:

1. Split the vanilla beans, leaving one end intact.

2. Place in bottles.

3. Top with Vodka.  A good ratio is 1 vanilla bean per 1/3 cup of vodka.

4. Store in a cool, dark place for at least 6 weeks before using.  The longer it sits, the darker the extract will become.

Find this recipe with more photos here at Bake At 350.

Chocolate Meringue Kisses are chocolatey, they are bite size and they are cute...need I say more.

I found this recipe here at A Taste of Koko and I'm so glad I did. Try it and you'll be too.

Ingredients:

• 4 large egg whites
• 1 cup sugar
• pinch cream of tartar
• 1/2 tsp vanilla extract
• 1/4 cup unsweetened dutch processed cocoa

Directions:

• Preheat your oven to 175F
• Prep a pastry bag with a large star tip and line 2 baking sheets with parchment or silicone baking mats.
• Combine the egg whites, sugar and cream of tarter in a large heatproof bowl set over a pan of simmering water. You can omit the cream of tartar if using a copper bowl.
• Whisk constantly over the water until the sugar has dissolved and the mixture is warm to the touch. Around 3-4 minutes.
• Then remove from heat and beat the whites with a hand mixer or stand mixer, starting on low speed and gradually increasing until stiff, glossy peaks form.
• Add vanilla and mix to combine.
• Sift cocoa over the meringue and fold until no streaks remain.
• Add mixture to your pastry bag and pipe rows of quarter sized meringues onto the pans.
• Bake for 2 hours, until they lift from the pan easily. Allow to cool completely.
• Enjoy as is or melt a little chocolate and make meringue sandwiches :)

I love "...in a jar" recipes and this one I was excited to find because I loooooove apple pie. You can buy canning jars here on Amazon.com in packs of 12 for $16.00. If you buy more than one pack, your shipping charge would be $0. Once you get your canning jars, you've got to try this recipe.

If you do try the recipe and love the Apple Pie In A Jar, just imagine how much your wedding party or guests would enjoy them too.

Here’s the basic recipe (for 4 pies)

• 2 cups of prepared fruit (pitted, diced, peeled, etc.)
• 2  tsp. sugar- brown or white (use more or less depending on sweetness of fruit)
• 2 tsp. flour
• 1 tsp. butter
• Seasonings/flavorings - cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

You can find all the instructions here for these fabulous desserts at Our Best Bites.

If you love cookies and cream flavored anything, you'll love these Mini Cookies and Cream Cheesecakes. They are made with Oreo cookies at the base so you know they've got to be good. The recipe itself is very easy to follow, so they are also easy make. Don't you think they would make great favors too? You can serve them at an engagement party, bridal shower and even your wedding, so bake a batch today!

Ingredients:

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds (32 ounces) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Directions:

1. Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.

2. Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top.

5. Bake, rotating pan halfway through, until filling is set, about 22 minutes.

6. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

Recipe courtesy of Martha Stewart

T'is the season for making fab treats like these Candy Cane Macarons for your wedding party. I've posted the recipe for you below...

Ingredients:

For the macarons:
110 grams almonds, blanched
90 grams egg whites (aged 3-5 days in the fridge)
25 grams granulated sugar
200 grams powdered sugar

Start by putting the almonds in a food processor and pulse until finely chopped. Add in the powdered sugar and give it a few pulses to combine. Set aside.

Line 2 baking sheets with parchment paper and set aside.

In the mixing bowl of a stand mixer (or you can use an electric mixer), beat egg whites to a foam. It should resemble bubble bath at this point. With the mixer still running, slowly add the granulated sugar and continue beating just until smooth and stiff peaks have formed. Check it often so you don’t over mix. You want to stop right at the beginning of the stiff peak stage.

Add the almond mixture to egg whites and carefully incorporate with a spatula. You want the mixture to be thick enough to pipe, but thin enough that it won’t form peaks when piped. I suggest testing the batter by spooning out a small amount on a plate and checking that the batter “melts” into itself. If it doesn’t, give it a few more strokes and try it again.

Place macaron batter into a piping bag fit with a large, round tip and pipe small circles (about 1 inch to 1 ½ inches in diameter) onto your prepared baking sheets. Let macarons rest for at least 45 minutes to an hour, or until a hard shell has developed on the top. You can test this by carefully brushing your finger over a macaron. If it feels dry, you’re ready to go. If not, give it another 15 minutes. Meanwhile, preheat your oven to 300F. Bake for 9-11 minutes, one baking sheet at a time. Let cool completely before filling.

For the filling:
2 egg whites
1/2 cup sugar
12 Tbs butter, at room temperature
1/8 tsp peppermint extra

For garnish:
crushed candy canes

Whisk together egg whites, sugar and salt in the bowl of a stand mixer. Set bowl over a small pot of simmering water and whisk constantly until the sugar dissolves. You know it’s ready with the you cannot feel the sugar when you rub a small amount of mixture between your finger.

Transfer the bowl to the stand mixer and use the whisk attachment to beat the egg whites into stiff peaks, about 10 minutes. The bowl should be cool to the touch before you move on.

Switch over to the paddle attachment and set the mixer to medium speed. Add the butter one Tbs at a time, letting it incorporate before adding another piece. Turn the mixer up to medium-high speed and beat until the buttercream comes together. This will take a while, so don’t worry if it looks soupy or curdled at any point. I find that it helps (if it’s not cooperating) to briefly chill in the fridge for a few minutes and then remixing. Once the buttercream is smooth and together, add peppermint extract and mix on low speed until combined. Place buttercream into a piping bag and pipe a small circle onto one macaron shell. Top it with a similar sized shell and squeeze together carefully. Roll the macaron in candy cane pieces for garnish.

Find this recipe here at Cake and Dallie!

Thanksgiving is upon us and what wonderful treats these Mini Pumpkin Whoopie Pies would make at a gathering this season. They would also wonderful favors for a Fall Wedding or a bridal shower during the autumn months.

Ingredients

Cream Cheese Filling:

• 4 ounces cream cheese, at room temperature
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups powdered sugar

Directions

If pink is one of your wedding colors, these Pink Chocolate Chip Shortbread Cookies would make such cute favors. They would fit perfectly at a bridal shower or baby shower for a little girl too. Even if you don't give them as favors, how about baking some for your bridesmaids. Can you imagine how delighted they would be to get homemade, pink, chocolate chip cookies from you. I know I'd be thrilled...so go ahead and bake a batch for them today.

Ingredients:

* 1 pouch Betty Crocker sugar cookie mix
* 2 sticks butter, softened but NOT melted
* 2 cups powdered sugar
* 2 cups semi-sweet chocolate chips
* pink food coloring paste

Directions:

Step 1. Beat the butter until fluffy in a stand mixer. Add the cookie mix and powdered sugar and pink food coloring. Mix well.

Step 2. Add the chocolate chips to the dough. Mix well.

Step 3. Form 2" rounds of dough, press the tops down just slightly. Place on a nongreased baking sheet.

Step 4.  Bake in an oven preheated to 330 degrees for 15 minutes. Allow to cool before serving.

Prep Time: 5 Minutes
Total Time: 20 Minutes
Servings: 36 cookies

Courtesy: Calligraphy By Jennifer

These Black Baroque Frames are $1.80 here at American Bridal but you can buy 96 for $143.99 at Affordable Elegance, a top-rated store on Ebay ! I love them, love them, love them. They are cute, elegant and have a vintage look too. They are great as place card holders and would make fantastic wedding favors!



If black doesn't go with your theme, you can get them in white. They are $2.00 here at American Bridal but you can save 50¢ on each one if you buy 96 for $143.99 here at Affordable Elegance.