Dahlicious Experiences catered a wedding over the weekend and as promised, here are some of the recipes that were used on our latest “Love Is Sweet” dessert bar at the gorgeous Santiago Canyon Estate in Canyon, CA.

And right now one of my favorite stores Williams Sonoma has a SALE on “Thanksgiving & Holiday” … UP TO 50%! I cant bake or cook without their essential tools. Go getchu some good deals!

The faboosh dessert bar included sweet homemade treats such as:

• Mini Cannoli’s
• Red Velvet Cupcakes
• Brownies Bites
• Lemon Bars
• Pumpkin Cheesecake Bites
• White Chocolate Covered Cake Pops
• Salted Caramel Macarons
• Strawberry Rose Macarons
• Coconut Macarons
• Chocolate Covered Strawberries
• Chocolate Chip Cookies
• White Chocolate | Cranberry | Walnut Cookies

FRENCH MACAROONS

INGREDIENTS

• 1 cup almond meal
• 1 3/4 cups confectioner’s sugar
• 1/4 teaspoon salt
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon almond extract
• Strained jam or other desired fillings

DIRECTIONS

1. Whisk together almond meal and confectioner’s sugar and sift over a large bowl.
2. Beat egg whites until frothy, 1 to 2 minutes. Slowly add granulated sugar and almond extract, beat until medium shiny peaks, about 3 to 5 minutes.
3. Fold egg whites into almond mixture until combined. Mix vigorously with spatula until the mixture sinks easily into a smooth mass and has the consistency of  honey. Flavor or food color as desired.
4. Transfer mixture to a pastry bag, cut off 1/2 inch off tip. Pipe 1-inch rounds about 1 inch apart on parchment-lined sheets.
5. Let dry 30 minutes to an hour and a half until tops are firm and dry. Preheatoven to 350. Bake one sheet at a time for about 14 minutes, rotating once. Let cool completely on wireracks before filling and sandwiching cookies together.

CARAMEL MACARON FILLING

4 cups or
2 cups or
1 tsp baking soda
1 tsp vanilla extract

SEA SALT

COCONUT MACARON FILLING

1/2 cup whipping cream
1 cup dessicated coconut
1/2 cup condensed milk

-Whip cream until stiff.
-In a bowl, mix together dessicated coconut and condensed milk. The mixture will be somewhat dense and may seem like it needs more moisture but when combined with the whipping cream, it’ll be fine.
-Fold whipping cream into coconut mixture.
-Chill for about 10-20 minutes until not so runny.

STRAWBERRY ROSE FILLING

9 cups confectioners’ sugar
3 cup butter
3 teaspoon vanilla extract
5 tablespoons whipping cream
WHISK BUTTER & SUGAR TOGETHER

Blend fresh strawberries & rose water together & simmer on low until cooked and thick.

Set aside until cool.

ADD FRESH STRAWBERRY ROSE PUREE to Butter Cream mixture.

PUMPKIN CHEESECAKE BITES

Crust

• 1 1/2 cups graham crackers crumbs
• 1/4 cup melted butter

Filling

• 4 packages (8 oz each) cream cheese, softened
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 cup (8 oz) canned pumpkin(not pumpkin pie mix)
• 2 teaspoons pumpkin pie spice

Garnish

• whipped cream
• pumpkin pie spice

Instructions

1. Heat oven to 300°F.
2. Line a 13X9″ baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
3. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
4. With your fingers press the crust on the bottom of the prepared pan. Set aside while making the filling.
5. In the mixing bowl of your stand-up mixer, add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
6. Beat in eggs, one at a time, just until blended.
7. Spoon half of the mixture over the crust and spread evenly.
8. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
9. With a wire whisk, stir until smooth. Carefully spoon over mixture in pan.
10. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
11. Refrigerate for at least 3 hours before cutting into bars.
12. Top each bar with whipped cream and a dust of pumpkin pie spice.

Dark & Milk Chocolate Covered Strawberries

Homemade Mini Cannoli’s

White Chocolate Cake Pops