K & D's November 8 Wedding

Back in September, I was contacted by K, a November bride who had no desire to go the route of the traditional wedding cake. She expressed to me that she wanted to do some miniature desserts, and she had in mind a "harvest" theme for flavors.

After some brainstorming, we settled on a selection of miniature pies, miniature bundt cakes and some cookies. I met with K and her fiance D for a tasting and the menu was set. K and D would be delighting their guests with miniature apple, pumpkin, sweet potato and chocolate bourbon pecan pies, miniature pumpkin spice and banana rum bundt cakes with a vanilla glaze and chocolate chunk, apple toffee and oatmeal cranberry cookies.

In addition, K requested champagne cupcakes for herself and her groom. I was happy to comply.

On November 8, I delivered 80 mini pies, 20 mini cakes and over 6 dozen cookies to K & D's reception venue. Just last night, I received the following email from the new "Mrs.":

Thank you a million times for all of the desserts for our wedding this weekend! They looked AMAZING and everyone couldn't stop talking about how great they tasted. And we loooooved our cupcakes - it was the only thing I really got to sit down and eat that night! Thanks again for helping us so much!.... K

K & D, it was such a pleasure working with you. Congratulations on your marriage and best wishes for the future. Thank you for the opportunity to be a part of your special day!

The dessert buffet at the reception.

Two-Chocolate-Chip Cookies

These are for DH, who requested a hiatus from cupcakes. I wanted to go for something a little more complicated, but we're hosting a block party today, so figured basic is the way to go. I had to hide the tray because DH kept trying to steal them.

1 1/2cups all-purpose flour

1/2 tsp salt

1/2 tsp baking soda

1 stick unsalted butter, cold and cut into 8 pieces

1/2 cup sugar

3/4 cup packed dark brown sugar

2 tsp vanilla extract

1 large egg, lightly beaten

6 oz semisweet chocolate chips

6 oz semisweet chocolate chunks

Sift together flour, baking soda, and salt into a bowl and set aside.

Use a mixer to cream the butter and sugars on low speed until smooth. Add vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat.

On low speed, add the flour mixture, a little at a time. Beat until just incorporated. Gently fold in chocolate chips and chunks with a spoon or spatula.

Let the dough chill for two hours.

Line two baking sheets with parchment paper. Use a cookie scoop to drop 12 portions of dough on each sheet.

Bake 9-11 minutes in a 350 degree oven. Cool cookies on wire rack.