Fall is fast approaching, or at least that’s what I’m telling myself. Definitely looking forward to cooler temperatures and fall flavors 🙂 We used a beige and lace look to decorate our treats this month. Here’s the menu:
- Italian Cream Cake with Chocolate Ganache
- Coffee Cream Macarons
- Chocolate Chip Cookie Dough Truffles
We used chocolate ganache both as filling for our cake and as a glaze for our truffles. You can always find a bowl of ganache in my kitchen!
Italian Cream Cake. Apparently, this cake is not of Italian origin, but rather, a Southern favorite usually topped with cream cheese frosting. This moist, decadent treat features lots of coconut and pecans, a small amount of hand-whipped cream (yes, this was my first time whipping it by hand), and buttermilk. It couldn’t be any more luscious, even after sitting on the counter unwrapped all day. I consider this quite the accomplishment. Pairing the cake with ganache was a delicious decision inspired by Vintage Cakes author, Julie Richardson, but now I’m wondering how it tastes with the cream cheese frosting 🙂
Coffee Cream Macarons. Macarons haven’t lost any of their trendiness or widespread appeal. And, why should they. They are such neat treats due to their dual nature: the perfect crunch on the outside, sweet chewiness in the inside. And, they are super cute and customizable to any flavor or color you need. The coffee flavor and color lend well to our all-natural standards and provide a lovely beige that fits with our decorations. The cream – a coffee-flavored cream cheese frosting – is incredible all on its own. We placed them in brown, fluted brioche baking papers which were staged on a cream wire stand, encircled with lace.
Cookie Dough Truffles. These candies were AMAZING and HIGHLY addictive! I am one of those rare people who never grew up eating cookie dough and constantly wonder what all the hype is about. Not anymore! I would have eaten more than one, but thankfully, I had to send the rest for the order. Not only is the recipe easy and quick to prepare, but you most likely already have all the items on-hand. The chilling and dipping parts of the process obviously take more time, but there’s no need for all that if you’re making them for yourself. I used the recipe from Bakerella (which she got from the Cookie Dough Lover’s Cookbook by Lindsay Landis), which yields about 22 balls. These delicious candies get their moistness from milk and vanilla rather than egg. If you don’t already have a go-to egg-free cookie dough recipe for when cravings strike, you will thank me for passing this along!
Finally, I found adorable (and free!) chocolate chip clip art with tiny hearts (so cute!) which I used on the flags for the truffles.
corrie @ Peachie’s Treats