I recently got engaged (FINALLY! I’ve only been waiting 34 years…), and we’re planning a fairly small wedding here in our backyard. Although it will be absolutely lovely, our space is limited, and therefore so is the guest list. It’s mainly family, which means most of my friends who have seen me struggle through the dating scene since my teens won’t get to share in my wedding bliss.
I just couldn’t let that happen. Too many people have watched as I searched and searched for the right guy, only to end up alone again… and again… and again. Single gals out there, I feel your pain. I could write an entire blog series about online dating. Sigh.
But I finally found him!
And guess what? I’ve known him for years! We were friends back in college, met when we were just 18 & 19, but I never thought we’d end up together. We never even dated. Strictly platonic. Time will do crazy things!
Side note: if you are single and looking, don’t forget to look at your friends. You never know who’s hiding in plain sight!
And I’m just too ecstatic about our love to only share it with those who will physically fit in my backyard.
So we’re having an engagement party for everyone!
And what’s sweeter than celebrating our upcoming nuptials with tables full of delectable desserts??? I can’t think of anything. Plus, with all the budgeting I’m having to do for the wedding, I wanted to keep this party as DIY as possible. Especially since I’m also inviting everyone I’ve ever met! (Not really, but sometimes it does feel that way when I add another couple to the guest list!)
An added bonus of doing a DIY dessert party is that I can make all the treats safe for my daughter’s food allergies (milk, eggs and nuts).
Sure, she would still have a great time if she had two or three safe cookie options, but an entire party full of nothing but totally 100% safe treats?!?! Come on! That’s fabulous!
My mom, my sister-in-law, a family friend and I are all splitting up the baking duties. We’re not limiting ourselves to just cookies. I’m a cupcake girl myself, and I’ve got some awesome ideas up my sleeve. Mom loves her pies, so we’ll have a few of those, too. Our family friend is gluten-free, so she’ll make a few GF options for herself and anyone else who wants them.
In all, I think we’re shooting for 500+ pieces (cookies, cupcakes, slices of pie…). We’ve got just over 2 weeks to bake and freeze as much as we can, saving the last couple days for those recipes that won’t freeze well.
Yikes! We’d better get started.
The first cookies I’m baking are Chocolate Crinkle Cookies. My mouth is watering just thinking of these little bites of heaven. I was first introduced to these guys through my FAVORITE cookie cookbook, Vegan Cookies Invade Your Cookie Jar. If you want a bazillion vegan cookie recipes that are as delicious as they are imaginative, buy it. Right now.
Just look at that gooey chocolate center surrounded by fluffy white mountains of powdered sugar! Mmmmmmmmmm…
These chocolate crinkle cookies have become a staple in our house around Christmastime. The powdered sugar is reminiscent of a snowy day — which we know NOTHING about here in Florida — but it’s perfect for winter, nonetheless.
They’re so yummy, though, that the kids request them all year long. And they’re so simple that I can’t say no!
This is my spin on these luscious dark chocolate, sugar-covered cookies.
- 3/4 cup sugar
- 1/3 cup canola oil
- 2 tbsp dark corn syrup
- 1 tsp vanilla
- 1/3 cup nondairy milk
- 1 tsp cornstarch
- 1/2 cup chocolate chips, melted
- 1 1/4 cups plus 2 tbsp flour
- 2 tbsp cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups powdered sugar
- 1/3 cup granulated sugar