We are not totally in the woods however. My parents are long time food artists, and caterers. They have owned several restaurants and will be there to help. Even though for the wedding Jacob and I are virtually on our own financially, they have agreed to help with all the food. I am eternally grateful.
I am envisioning somewhat of a tea party like set up. With tiers and tiers of goodies. Beyond that I am not entirely sure yet, but that is okay. Determining what will go on the tiers will be enough work for now. Of course, Jacob is excited for this part, I will be making my own recipes, and he will be the taste tester. I will probably end up sending most of the treats to work with him to share...after all, I will be trying to fit inside of a wedding dress soon :)
First up ~ Chocolate Espresso Muffins:
- 1 cup whole wheat pastry flour
- 1/2 cup dark cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup unbleached sugar
- 1 cage free large egg
- 1/4 cup olive oil
- 3/4 cup organic whole milk
- 1/2 teaspoon pure vanilla extract
- 1 heaping tablespoon good quality ground espresso beans
- 3/4 cup dark chocolate chips, reserving 1/4 cup to sprinkle on top
Preheat oven to 375 degrees. Makes about 12 muffins.
Mix dry ingredients: flour, sugar, espresso beans,
cocoa powder, salt, baking powder, baking soda,
(leave chocolate chips until the end)
Stir until well combined
In a separate bowl, pour all wet ingredients together:
milk, oil, vanilla, egg; whisk well.
Pour wet mixture into dry mixture, and stir until just smooth.
Next, add 1/2 cup chocolate chips to batter, stir.
Grease and flour (or cocoa powder) a muffin tin,
and pour batter into prepared tin evenly.
Fill cups about 1/2 way up.
Sprinkle the remaining 1/4 cup chocolate chips
onto the tops of the unbaked muffins.
Bake for 12-15 minutes, or until toothpick comes out clean.
Remove from the oven, let cool slightly and bon appetit!