by Bridget: Nothing says September like dessert! right? At least, we took the opportunity to celebrate during this month of transition from summer-to-fall! Unbeknown to Tracy, the other three of us wanted to make this cuisine after clinical a little surprise engagement partay for Tracy and her beau fiancé. Naturally, we had to pick Tracy's favorite cuisine theme - desserts! We innocently convinced Tracy that not only was dessert randomly the theme, but that this would be a 'significant other' inclusive event (so we could get her other half, Leo, to show up too!)
The night started with us decorating and then waiting in the dark for the special couple to arrive. After a late work night, the couple arrived and treated us with genuine surprise and renewed energy on realizing this was a lil' night dedicated just to them! ... well, and tasting some yummy delicacies!
Being a good month for berries, there was a bit of a berry theme. Genevieve, a proclaimed savory gal, brought classic sweet blueberry bars along with her taste-tester bf Matt. Bridget teamed up with her included partna' Tom to make two refined-sugar free desserts: blackberry-coconut-pistachio bars, and individual berry tarts with graham cracker crust.
Tracy also pushed the envelope in the cocoa world by making scrumptiously hearty iced carob brownies. One can only hope that wedding guests will be lucky enough to have these included in the wedding dessert ensemble!
Finally, the host, Dorothy made her own marshmellows. Yes, if you were surprised these can even be concocted outside of a huge factory, you were not alone. Not only did she succeed in texture, shape, and size but we all agreed they were far tastier than packaged assembly line versions. To compliment the marshmellows, c0-host John made a family recipe for chocolate dipping sauce.
We went home with extra goodies for the week, and hope for the new seasons ahead...
No comments:
Post a Comment
We would love to hear your thoughts and ideas!