I have become a HUGE fan of S’mores since I was lucky to taste Sweet Maralyn’s Chocolates, HOMEMADE marshmallows! She was gracious enough to make an OUTREAGEOS S’more bar for one of my events and trust me, once you have these marshmallows, you will never want to open another bag!

Dessert bars are HOT right now. After your guests have been dancing the night away, it is a great treat to have something sweet (keeps their energy up to keep the party going!!)

A s’more bar may be an option if

1. There is a fire pit
   
2. You can find an inside fire station. Many catering companies can bring them.
   

I found this great blog post from Cookie Creatives that gives a great new spin on s’mores- 4 different flavors of marshmallows, raspberry, lime, vanilla, and chocolate.  There were 2 different kinds of graham crackers, 3 types of chocolate, and 2 toppings.  The toasted coconut and chopped toasted pecans were delicious add-ons and stick to the melted marshmallows perfectly! Look at the display of simple plates and bowls for the display as well an incorporating some tin pails and wicker baskets to keep it elegant but summery and slightly rustic. This can be customized to have any kind of color or platters that match your theme!

Since there were so many possible s’mores give guests some creative ideas by attaching tags with different combinations to the end of the skewers with some paper raffia.

I LOVE these suggestions

• Key Lime Pie – honey graham cracker with lime marshmallow, white chocolate, and dipped in toasted coconut:
  
• Dark Chocolate Raspberry –  chocolate graham cracker with raspberry marshmallow and dark chocolate:
  
• Vanilla Nut – honey graham cracker with vanilla marshmallow and  chopped toasted pecans
  
• Traditional S’mores - honey graham cracker with milk chocolate and vanilla marshmallows.  Yum!
  

Another option to include s’mores in your event without the work of building a whole display or making multiple flavors is to package some marshmallows with enough graham crackers and chocolate to make a few delicious treats per guest.  Leave them out by the grill or fire pit along with some skewers and let guests enjoy them at their leisure!

Or another version with simple Cello bags (from Michael’s!) and a matching ribbon

I dont know about you but there are two desserts that just send me in to a tailspin!  Cupcakes has to be at the top of the list.  Little mini cakes with huge flavor.  The second has got to be an amazing smore. Sweet Marilyn chocolates in Orlando turned me on to her amazing fresh homemade marshmallows………. OMG, what a tasty treat (once you have homemade, you will never go back to opening a bag of processed ones)

Now, the combination of the two just makes me too happy! So check out this recipe that just makes your mouth water…… Imagine these on a dessert bar at your wedding or ANY day lol. Easy recipe and full of taste!

S’mores Cupcakes

Adapted from  Martha Stewart

Makes 14 cupcakes

For the graham cracker crust:

• 1 C graham cracker crumbs
• 1/8 C sugar
• 4 T unsalted butter, melted
• Pinch of salt
• 4 oz. bittersweet chocolate, finely chopped

For the chocolate cupcakes:

• 1 C + 1 T sugar
• 14 T unbleached all-purpose flour*
• 7  T unsweetened cocoa powder*
• 3/4 t baking powder
• 3/4 t baking soda
• 1/2 t salt
• 1 large egg
• 1/2 C milk (the original recipe called for whole but I used 2%)
• 1/4 C vegetable oil
• 1 t vanilla extract
• 1/2 C boiling water

For the frosting:

Adapted from Food & Wine

• 3/4 C sugar
• 1/3 C water
• 3 large egg whites, at room temperature
• 1/4 t cream of tartar
• 1 t vanilla extract

Preheat the oven to 350° F.  Line cupcake pan(s) with foil liners and move rack to center of oven.

To make the crust: In a small bowl, mix together graham cracker crumbs, sugar, melted butter and salt with a fork. Drop about 1 tablespoon + 1 teaspoon of the mixture into each cupcake liner and press down firmly. Reserve remaining mixture for topping cupcakes. Sprinkle 2 teaspoons of chopped chocolate on top of each crust and bake for about 5 minutes (until edges of crust are golden). Remove from oven but leave on at 350° F.

To make the cupcakes: Sift together sugar, flour, cocoa powder, baking powder, baking soda and salt. Stir lightly with a fork to combine. In a mixing bowl, combine egg, milk, vegetable oil and vanilla extract. Combine dry and wet ingredients and mix on low speed for a minute, then medium speed for 1-2 more minutes, scraping the sides of the bowl in between if needed. Add boiling water and mix just until combined. (Note: The batter will be very thin at this point.)

Pour 1/4 cup of batter on top of each crust (mine were a little over 3/4 full). Sprinkle each with remaining graham cracker mixture and chopped chocolate.  Bake for 15-18 minutes, or until tops are firm and toothpick inserted in the centers comes out clean. Let cool completely.

To make the frosting:

In a small saucepan, combine the sugar and water over high heat. Once it starts boiling, place the egg whites in a mixer bowl with a whisk attachment and begin mixing at medium-high speed. Once they become foamy, add the cream of tartar. Continue to beat at medium speed until stiff peaks form.

Once the sugar mixture reaches 242°F, remove from heat and slowly pour into the egg whites with the mixer on low speed. Increase speed to high and beat for 5 minutes, scraping the sides of the bowl as needed. Add vanilla extract and mix to combine.

*These are measured in tablespoons because I halved the original recipe and it was the easiest way to reduce the measurements (half of 1 3/4 and 3/4 cup)
Thank you to 52 Kitchen Adventures for the adaption of this amazing recipe!

I mean, FAT FROG?  Is that really a name of a wedding favor company?

As we all know, Vermont is known for its high quality cheeses. Fat Toad Farm produces farmstead cheese, meaning all the mil used in cheese production comes from the farm. Fat Toad Farm produces five distinct fresh goat cheeses: Fresh Chévre, Maple Chévre, Sundried Tomato and Basil Chévre, Ginger Cilantro Sesame Chévre, and Olive Lovers’ Chévre. High quality alfalfa hay is fed to the goats in the winter, while the majority of their diet comes from pasture in the summer.

Ever since our first trip for France, I am MADLY in love with everything Goat.  Now, how about a fresh, gluten free, caramel sauce made with Organic sugar and goats milk?

Customization is possible and your guests will get a TOTALLY unique favor that will be enjoyed WELL after your wedding.

Oh boy, now I want a big bowl of ice cream with caramel drizzled on top!!!!!!!

Are you looking for a way to DIY some adorable favors?  I found this AWESOME blog- The Decorated Cookie! I am sharing this directly from their blog because I didn’t want you to miss this.  What an AWESOME way to personalize your favors (and a great value with a little bit of sweat equity!) Make the packaging all YOU and match your décor.

you will need:*

cellophane bags

letter-size cardstock or photo paper

scissors

ribbon

double-sided tape or a glue stick

almonds or other small candies

word processing program

color printer
paper trimmer

*Find the cellophane bags, ribbon, paper trimmer, tape and glue stick at any major craft store. The cellophane bags meant for chocolate-dipped pretzel rods work well here, or use the 4×9-inch size.

step one: make your paper wrap
With a word processing program, such as Microsoft Word or Microsoft Publisher, create a text box about 4 1/2 inches wide by 5 1/2 inches long. Fill the box with words, names, lyrics, mash notes or any writing you prefer, using a mix of fonts and colors. A letter-size page will make two favors. Print the favors with a color printer and use a paper trimmer to cut out the 4 1/2 X 5 1/2-inch boxes. Set aside.

step two: assemble your packaging
Pour candies into the cellophane bag and center in the bag. If using the larger bags, not the pretzel treat bags, wrap the cellophane around the candies so the final diameter is about 1-inch and final length of the candy is about 4 1/2 inches. Tie ribbon around either end, then snip the closed end of the bag with scissors. Wrap the paper around the tube, securing with the glue stick or double-sided tape.

Magically OBSESSED with Macarons……. Not to be confused with the coconut kind (which I love too!!!!!!!) But these amazing little treats that are all the rage.

There are a few places I have found them to be amazing:

Chocolate Provocateur (Orlando) http://www.chocolateprovocateur.com/ (oh and the amazing variety of other fresh baked yummy items will have you swooning!!!)

Crazy about Macarons (South Florida) http://crazyaboutmacarons.com (they ship too!!!)

But if you are like me, and LOVE to bake, check out the easy recipe below!!!!!! There are so many delicious combinations but this one is to DIE FOR!!!!!!!!

Look how cute they are as favors

Packaging like this is 2×2 so should you decide to make these as DIY favors, you might want to order a sample before baking to ensure the perfect fit.

http://www.gandgwebstore.com/2×2-cylinder-box-clear-pkg-6-en.html

Vanilla Bean Macarons with Dulce de Leche Buttercream
Makes 18-20 Macarons

Ingredients:

Macarons Shells:
115 Grams Almond Meal
180 Grams Confectioners’ Sugar
100 Grams Egg Whites, aged at room temperature for 24 hours
25 Grams Granulated Sugar
Seeds from 1/2 Vanilla Bean Pod

Dulce de Leche Buttercream:
1 to 2 Cups Confectioners Sugar, sifted
½ Cup Unsalted Butter, at room temperature
3 to 4 Tablespoons Dulce de Leche (they sell it in a can so you don’t have to boil the cans anymore!!! Woo Hoo)

In a large bowl sift together almond meal and confectioners’ sugar to remove any lumps. Set aside.

In a mixing stand, whisk egg whites until frothy. Add vanilla beans and slowly add granulated sugar. Continue beating until stiff peaks are formed. Carefully begin incorporating dry mixture into the meringue—gently folding until all items have been integrated. This should take no more than 50 strokes.

Using a piping bag fitted with a large round tip, pipe small rounds of the mixture onto Silpat lined baking sheets. Rounds should be about 1½ inches in diameter. Once baking sheets are filled, tap the sheet carefully but firmly on the counter to remove any possible air pockets. Let baking sheets sit on the counter for 45 minutes to harden the outer shell before baking.

Bake at 280 degrees for 16-18 minutes. Transfer the pans to cooling rack and cool completely before removing shells from mats.

While shells are cooling, prepare the buttercream. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioner’s sugar until the butter becomes thicker and stiff. Add the Dulce de Leche and whip until combined. If needed, add a few more spoons of confectioner’s sugar until desired consistency is reached.

Transfer buttercream to a piping bag. Fill a macaron shell with the buttercream and sandwich with another shell. Macarons can be stored in airtight containers for 3 to 4 days.

Note: The buttercream is on the sweeter side so I would suggest filling only a minimal amount (yeah right lol)