Photo courtesy of Bakers Square
 
Today, Oct. 14,  is National Dessert Day!

Restaurants all over the country are honoring this day by offering sweet deals. Here are some ways you can satisfy your sweet craving: 

Bakers Square
Stop by any participating restaurant from 10:30 a.m. - close for a free slice of pie.
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Bennigan's
Become a Bennigan's E-Club member and get a free Brownie Bottom Pie.

Bob Evans
Get a free dessert when you sign up for the restaurant's BEMail.

Carrows
Get a free dessert when you join Carrows' E-Club.

Chompie's
Take advantage of the Big Apple Bargain -- purchase a pastry or slice of cake and get one free.

Cinnabon
You can get a free Minibon from participating locations when you sign up for Club Cinnabon.

Cold Stone Creamery
If you're looking for a cold treat, Cold Stone is offering a two-for-one deal on creations when users sign up for its eClub.

Corner Bakery Cafe
Get a free cookie when you sign up for Corner Bakery Cafe's email updates.

Marie Callender's
Sign up for Marie Callender's E-Club and get a free slice of pie on your next visit.

Noah's Bagels
Celebrate with a half dozen free brownies with $150 online catering purchase.

Olive Garden
Get a free dessert when you sign up for Olive Garden's eCLUB.

TGI Fridays
Enroll in the restaurant's Give Me More Stripes guest recognition program and get a free dessert from participating locations.

Village Inn
Get a free slice of double-crust fruit, Chocolate Hazelnut Silk, French Silk or Peach Lattice with any dine-in purchase.

Celebrating at home? Try this simple Nutella Cake Pop recipe found at  howdoesshe.com:

                                           Nutella Cake Pops

Ingredients

• 1 box cake mix (bake as directed, using a 13 X 9 cake pan. For this recipe I used a chocolate mix)


• 13 oz Nutella jar


• 16 oz Candy Melting Coating Chocolate


• Parchment paper


• 35 to 40 straws or lollipop sticks

Instructions

1. In a food processor pulse the cake pieces until all crumbled and transfer them to a large bowl. You can also crumble your baked cake into a large bowl using a fork.
2. Mix in the Nutella until mixture is all nice and smooth.
3. Start forming small balls (use a tablespoon to measure, and the balls should have the same size).
4. Place the balls on the parchment (use a baking sheet).
5. Melt the chocolate in the microwave. Follow the package directions.
6. Dip the tip of the lollipop stick into the melted candy coating and insert the lollipop stick into the cake ball, just passed half way in.
7. Place them in the freezer for a little while to firm up. The chocolate will serve as the glue between the cake balls and the lollipop sticks or straws. When you place them in the freezer, they are still on the parchment paper with the cake balls down, and the stick or straw up.
8. With the cake balls nice and firm, but not frozen, immerse the cake ball in the chocolate coating until covered. Once covered remove, softly tap, and rotate until the excess chocolate falls off.
9. Don’t tap too hard or the cake ball will fall off.
10. Place sticks in a Styrofoam block to dry or a colander,if you are using straws, gently place them in a jar. Now they are standing beautifully and ready to dry. If planning on adding sprinkles, it should be used before the chocolate hardens.
11. Once dry, if not using sprinkles, decorate as desired.          

For more detailed instructions and photos, click here.

Have a Sweet Day!

We had a great time putting together this dessert bar for Christina and Jason's wedding reception at the Ruby Hill Golf Club last Sunday.

Ruby Hill Golf Club, voted 2015 pick by The Knot for Best Weddings is located in Pleasanton, Ca. The private club is one of Bay Area's most acclaimed full-service golf clubs offering breath-taking views of the Jack Nicklaus Signature Design Golf Course and the surrounding Livermore Valley wine country. Paralleled with an accommodating and professional service team, this is a top choice for wedding venues.  Scroll down to see images of the venue.

Christina contacted us in the early part of this year, and requested for a dessert bar with an ivory, black and gold color theme mixed with elements of gold glitter, dots and striped patterns. Here are the details of the bar: 

The Menu:
Ferrero Rocher Hazelnut Chocolate
Twix Caramel-filled Biscuits
Reese's Peanut Butter Cups
Fruit-flavored Gummy Bears
Plain Milk Chocolate M&Ms
Cake Pops provided by the couple in 2 designs- bride: Funfetti flavor and groom: Red Velvet flavor 

The Styling Elements:
*Lots of gold glitter found on the food labels, bows and ribbon wraps
*Gold-wrapped chocolates 
*Black ribbons, black chocolate containers, and black stands
*Cake stands and tiers in off-white and gold  

Check out the dessert bar photos:

​The Ruby Hill Golf Club (images courtesy of Ruby Hill Golf Club):

The amazing bay views, the arch set at the edge of the grass, crystal blue skies, and the cool weather- this was the natural beauty that surrounded Angelica and Brian as they exchanged their wedding vows last Sunday.  

The Mavericks Event Center in Half Moon Bay sits on top of an oceanfront bluff overlooking the Pillar Point Harbor. It is named after the famous surf break which is located 1/2 mile off-shore where massive waves are said to reach up to 60 feet during the winter season.

After the ceremony, we set up the photo booth in the garden amidst the stunning views of the harbor. Angelica and Brian decided that they wanted a music-themed photo booth. Together, we collected some instruments like the maracas, tambourines, clappers, triangles, bells, and more that were offered as props. The fabric backdrop, which the couple provided, had musical symbols such as G-clefs and notes as graphics.  Check out some of the photos below:   ​