We’ve been hired to create a sweet table for a Halloween birthday party, we thought some of you may be interested in the step-by-step process of creating a sweet table. We did a post similar to this a while back but didn’t focus on the steps for baking . The first step is pick your theme/colour combo and then plan your desserts/baked goods around both. It’s easy for us since the theme was already picked and we went with black and white as colours. Remember the key to a sweet table is levels! We will put our cookies on flat dishes in the front and then have a few cupcake towers and use boxes to elevate some of our other desserts. The other key thing to do is plan ahead and use your freezer!!!
We have made all the sugar cookies and iced them and are now storing them in the freezer for one week. The trick to proper storage, is to use air tight containers and parchment paper between each cookie. Let them defrost at room temperature for several hours (keeping them in the container) do not defrost in the fridge, the condensation can ruin your cookies. We’ve also made our cupcakes which we will freeze till next week and then ice them the night before. Over the next week we’ll purchase a few candies and details for the table. This means that the day before the party, we’re not trying to do a million things, maybe just a thousand (haha). The day before the party, we’ll ice our cupcakes and make meringue ghost pops, stay tuned for the rest of the pics!
Our teen cooking class made these in their class and they were just delicious, they were moist and not too hard and didn’t even need to be dipped in coffee, they were just perfect on their own!
3/4 cup sugar
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup salted pumpkin seeds
1/2 cup dried cranberries
Preheat oven to 350°. In a small bowl, beat sugar, eggs, oil and extracts. Combine flour, baking powder and salt; gradually add to sugar mixture and mix well. Stir in pumpkin seeds and cranberries (dough will be sticky).
Divide dough in half; place on a baking sheet coated with cooking spray. With lightly floured hands, shape each portion into a 12×2-in. rectangle. Bake 25-30 minutes or until golden brown.
Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake 5 minutes or until firm. Turn and bake 5-10 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Try and say it in one go! Quite a mouthful, but wait till you get an actual mouthful of the bread! Another successful gluten and refined sugar free recipe.
1/2 cup buckwheat flour
1/2 cup coconut flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
½ cup butternut squash puree
¾ cups maple syrup
1 tbsp vanilla
⅓ cup coconut oil, melted
2 tbsp walnut pieces
Preheat oven to 350. Combine dry ingredients in a bowl and whisk together. In a separate large bowl combine butternut, eggs, coconut oil, vanilla and maple syrup. Combine dry ingredients with wet ingredients and pour batter into a greased loaf pan. I sprinkled some extra walnut pieces and cinnamon on the top of the bread. Bake for about 30-40mins depending on your oven. Serve warm with butter, mmmmmm.