Edible Wedding Favors

PastelMeringues

4 Recipes for Mouthwatering, Edible Wedding Favors 

After one fabulous night of eating, drinking, dancing and mingling, who doesn’t want a sweet treat to enjoy on the way home? We love the idea of sending your guests on their way with a sweet, homemade, handheld treat. We’ve got the recipes for four of our favorites. Just cook them up, wrap them up, tie ’em with a bow and voila!

Edible Wedding Favors: Four Mouthwatering Recipes

1. Italian Wedding Cookies: Let the name of the cookie speak for itself. Seems fitting, right?

WeddingCookies

  • 1 1/2 Cups of Unsalted European Butter 
  • 3/4 Cup of Confectioners’ Sugar
  • 1 1/2 Cups of Ground Almonds
  • 5 Teaspoons Vanilla Extract
  • 3 Cups of Sifted All Purpose Flour
  • 1/4 Teaspoon of Salt
  • 1/3 Cup of Confectioners’ Sugar for rolling

Preheat the oven to 325 degrees F (165 degrees C). Cream the butter in a bowl and gradually add the powder sugar, and salt. Beat until light and fluffy. Add the almonds and vanilla extract and blend. Next add the flour and mix all together. Shape into balls or what ever design you need. Place them on an ungreased cookie sheet and bake for about 15 to 20 minutes. Let them cool and then roll them in the powder sugar and they are done. Photo and Recipe Courtesy of For The Feast

2. Homemade Peanut Butter Cups: Fix any and all candy cravings with these homemade PB cups. Because we promise you, they’re infinitely better than the ones your guests could pick up at the store on the way home.

HomemadePBCups

  • 1 cups creamy peanut butter
  • ¼ cup unsalted butter
  • ¼ cup light brown sugar
  • 1¼ cups powdered sugar
  • 4 cups milk chocolate chips (two 11.5-oz bags)
  • ¼ cup vegetable shortening

Line a mini-muffin tin with paper liners; set aside. Line a baking with parchment paper; set aside. In a medium saucepan, combine the peanut butter, butter and brown sugar over medium heat. Heat until completely melted and starting to bubble a little, stirring constantly. Remove from the heat. Add the powdered sugar a ¼ cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool. Meanwhile, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, until completely melted, stirring after each burst. Using a small cookie scoop or a couple of teaspoons, spoon melted chocolate into the bottom of each lined muffin cup. Use a heaping teaspoon to scoop out the peanut butter mixture. Roll it into a ball, and then flatten it slightly into a disk. Place on the prepared baking sheet lined with parchment paper. Once finished with all of the peanut butter mixture, refrigerate both the muffin tins and the peanut butter patties for about 30 minutes. Place a peanut butter patty on top of each chocolate-lined muffin tin. Then use a scoop or spoon to add more melted chocolate on top and around each peanut butter patty. (If the melted chocolate firmed up, just pop it back into the microwave at 50% power for 30 seconds or so to re-melt.) Refrigerate again for 30 minutes, then they’re ready to serve! Store in the refrigerator or freezer. You can keep at room temperature in an airtight container if you’re going to serve them the same day, but they’ll start to get soft if not at cool room temperature. Photo and Recipe Courtesy of Brown Eyed Baker

3. Pastel Meringues: Too pretty to eat, right? If you’ve never tried making a meringue, impress your wedding guests with these light and airy treats that melt instantly in your mouth.

PastelMeringues

  •  3 large egg whites
  •  3/4 cup caster sugar
  • pinch salt
  •  1/8 teaspoon cream of tartar
  • 1/2 vanilla bean, seeds removed

Add-ins:

  • 1/4 cup finely chopped pistachios – plus more for sprinkling
  • 1/2 cup freeze-dried raspberries, minced – plus more for sprinkling
  •  1/4 cup chocolate shavings + the zest of one small orange – plus more for sprinkling
  • green, pink, and orange gel food coloring

Preheat oven to 215 degrees F. Line baking sheets with parchment and set aside. Place egg whites, sugar and vanilla bean seeds in the bowl of an electric mixer. Whisk to combine. Add a couple of inches of water to a medium saucepan and heat over medium-high heat. Then place the mixing bowl on top of the saucepan to create a double-boiler. Heat for about 3-5 minutes or until the sugar has dissolved and mixture is warm to the touch. Return mixing bowl back to a stand mixer fitted with a whisk attachment. Beat on high speed until glossy stiff peaks form (about 5-7 minutes or until the bowl of the mixer is cool to the touch). Halfway through mixing, add in the cream of tartar and salt. With about 1 minute left, add in gel food coloring. Stop mixer and removed bowl from stand. Add in the raspberries, pistachios, or chocolate shavings and orange zest and gently fold with a rubber spatula to combine. Using a large disher, cooker scoop, or serving spoon, place dollops of meringue on the parchment-lined baking sheets. Then sprinkle with pistachios, raspberries, or chocolate shavings and orange zest. Bake in a preheated oven for 1- 1 1/2 hours, or until the outsides are crisp and dry and the insides are chewy. Serve immediately after cooling or store in an air-tight container away from any humidity. Photo and Recipe Courtesy of Brit & Co

4. Grand Marnier Truffles: End the night with boozy truffles. Because…#weddings.

Screen shot 2014-10-27 at 9.52.28 PM

  • 1 pound semisweet chocolate
  • ¾ cup (6 ounces) heavy cream
  • ¼cup (2 ounces) light corn syrup
  • Zest of 2 oranges
  • 6 tablespoons (3 ounces) unsalted butter, room temperature
  • ¼cup (2 ounces) Grand Marnier or other orange-flavored liqueur
  • ½ teaspoon pure orange oil
  • 1 pound bittersweet chocolate, melted and cooled

To prepare ganache, place semisweet chocolate in a large heatproof mixing bowl. Set aside. Combine heavy cream, corn syrup, and orange zest in a medium saucepan. Heat over medium-high heat until mixture boils. Immediately pour mixture through a fine-mesh strainer over chocolate. Stir chocolate mixture with a silicone spatula until thoroughly combined and shiny. Stir in butter, Grand Marnier and orange oil. Pour mixture into a shallow baking dish or a small rimmed baking sheet and chill overnight. Use a melon ball scoop warmed briefly in hot water to scoop balls of ganache. Take care to thoroughly wipe off all excess water from the scoop to avoid adding water to the ganache. Quickly roll ganache between your palms to form the truffles into a ball. Place a small amount of melted bittersweet chocolate in the center of your palm and roll truffle to coat. Roll the coated truffle onto a parchment-lined sheet tray. Once the chocolate sets, coat the truffles a second time. Repeat process with remaining truffles.  These rich bites get a double dose of chocolate from semisweet and bittersweet varieties. Make the ganache for the centers of the truffles the day before to allow the mixture to chill and set properly. Finished truffles can be stored in the refrigerator in a tightly sealed container for 1 to 2 days. Photo and Recipe Courtesy of Sur La Table

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