Tag Archives: wedding

White Chocolate Cherry Macadamia Cookies

22 Jan

Rafe and I have been making cookie dough, and balling up the dough and freezing it, so that whenever we want cookies, we can just toss a few of the balls into the oven and have like 4 or 6, instead of a gazillion. It’s really nice to be able to just say, on a random, Tues night, I want cookies, and be able to make them… So I made a batch this afternoon, and just baked 6 for us to have today, and froze the rest.

Anyway, this is one of the kinds of cookies that we made to give out in our out-of-town gift bags for our wedding. I love these. Hands down, my favorite cookie variety.


  • 1/2 c butter (1 stick)
  • 1/2 c splenda sugar blend (or 1 c regular sugar)
  • 1 egg
  • 2 tsp vanilla
  • 1 1/2 c flour
  • 3/4 tsp baking soda
  • dash salt
  • 1/2 c dried cherries
  • 1/2 c white chocolate chips
  • 1/4 c chopped macadamia nuts


  • Preheat to 325
  • Cream butter and sugar with electric beater. Add in egg and vanilla, continue to beat.
  • Whisk dry ingredients together (flour, baking soda, salt)
  • Mix the dry ingredients into the wet, a little at a time.
  • Then fold in the cherries, chocolate chips, and nuts.
  • Bake for 10-12 min or until slightly golden.

Chocolate Tort with Chocolate Rum Mousse

21 Oct

Also for our wedding, we needed to appease Rafe’s dad, who is a chocaholic. In addition to our wedding cake, we also made and served a chocolate tort cake.

Tort Ingredients (double for 2 cakes, if you want the mousse to be the filling between layers):

  • 2 sticks minus 1 Tbsp butter
  • 7 oz dark chocolate
  • 1 c sugar
  • 4 eggs
  • Rounded tablespoon of flour
Tort Instructions:
  • Pre-heat 350°F. Line an 8-inch round cake pan with parchment paper (no need to if you’re using a non-stick pan).
  • Melt together the butter with the chocolate in a double-boiler. Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.
  • Pour the mixture into the pan, and put into the oven to bake for 25 to 30 minutes, until the center is set but still a little wobbly. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate.
Ted’s Rum Mousse Au Chocolat Ingredients:

  • 1 cup semisweet choc pieces (~6 oz)
  • 5 tbsp boiling water
  • 4 eggs, separated
  • 2 tbsp dark rum

Mousse Au Chocolat Instructions:

  • Put chocolate pieces in blender at high speed for six seconds.  Shut motor, scrape chocolate from sides with a knife and add boiling water.  Blend at high speed for ten seconds.
  • Add egg yolks and rum and blend three seconds until smooth.  Fold chocolate mixture into stiffly beaten egg whites.  Chill.
  • This recipe makes eight servings if you were to serve it in separate dishes.  The egg yolks give it body so the mousse won’t collapse and disappear between layers.

DIY Wedding Cake Recipe- Coconut Cake with Coconut Frosting

21 Oct

We just got married last month and did ~3 trial runs of this cake before doing it for real for our wedding. It was a 6-layer coconut cake with coconut frosting and raspberry preserve filling; it served about 20 people, easily and tastily.

Cake Ingredients:     
  •  3 cups sifted cake flour (sift before measuring)
  •  2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter, room temperature
  • 1 pound powdered sugar (but less to taste)
  • 4 egg yolks, well beaten *Beat until well combined, about 1 minute
  • 1 cup coconut milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract (or coconut)
  • 1 cup shredded coconut
  • 4 egg whites, well beaten
  • raspberry preserves

Cake Instructions:

  • Pre-heat oven to 350 degrees. Spray 3 – 8″ round cake pans with baking spray.
  • Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times. In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Fold in egg whites gently until well combined.
  • Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Makes three 8-inch layers (mine were perfect at 30 mins).
  • Cut each layer in half lengthwise. Fill each layer with raspberry preserves, up to 1 inch to the edge. Then top with next layer… repeat.
Frosting Ingredients:
  • 2 sticks butter
  • 1-2 teaspoons coconut extract or flavor
  • Smidge of vanilla extract
  • around 1 1/2 c.  powdered sugar, again to taste
  • 3-4 tablespoons cream or milk (or coconut milk)
  • As much coconut flake as you like! (1- 1 1/2 c. flake)
Frosting Instructions:
Cream butter. Add coconut and vanilla extract. Gradually add sugar and flake. To get the snowball look, throw and softly press flake at your cake once the icing is on.