Tag Archives: food

August 2

Sweet Cinnamon Bun Pops: Eye Candy

It is a rare occurrence that the Wedding Paper Divas bloggers turn down something sweet. So when we came across these delectable cinnamon bun pops (with dipping glaze!) on Ice Cream Before Dinner, we simply could not resist sharing them with you… or trying the recipe ourselves at home. Aren’t they adorable?

What sweet treats are you serving up on the big day? Leave us a comment below!


June 14

Summer Cake Pops: Eye Candy

Okay, all you sweet-toothed couples-to-be, this week’s Eye Candy is especially for you. If you love creative desserts and need a fresh idea for your summer soiree, these pretty pops take the cake… literally! Cake pops are making a name for themselves on the wedding circuit, offering a sweet and memorable treat for guests to enjoy. Aren’t these bright little bites so much fun?


May 6

Food Trucks: Rant or Rave

At Wedding Paper Divas, there’s nothing we love more than couples who truly know how to express their personal style on their wedding day. We recently heard from one foodie-focused bride-to-be that she’s planning to have a food truck show up toward the end of the night to fill her guests with late-night munchies.

What do you think about food trucks at weddings?

Would you have a food truck cater your event? Would you eat off one at a friend’s event? How do you feel about mobile food? Rant or rave!


April 22

Grooms’ Cakes: Rant or Rave

Grooms’ cakes can be a fun way to incorporate your personality as a couple into your reception. Whether you hint to your fashion sense with something chic, play up your favorite flavors or go with something totally unique (like this Pac-Man inspired confection!), grooms’ cakes seem to be making way on the wedding scene.

What do you think about this wedding tradition? Are they necessary? Are you planning to have a cake for the groom at your reception or rehearsal dinner? Rant or rave!


November 23

Thanksgiving Cooking Tips from Our Favorite Chef

Much to my tastebuds’ delight, my significant other makes his living as a chef. This year will be our first to host family Thanksgiving, and as it quickly approaches, a million lists are forming in my mind.

What can we prepare beforehand? Need to borrow an extra table from a friend. Forgot to pick up a tablecloth!

Him? Cool as a cucumber. I asked him what he does to prepare for a big meal like this, and aside from the know-how of cooking for 100+ people five nights a week, here’s what he had to share for a successful feast.

1. Work ahead.

  • Peel potatoes the day before and store them submerged in water in the refrigerator. The water will keep them from turning brown.
  • If you’re making stuffing, chop the onion, celery and other ingredients the day before and store them in the fridge.
  • Do as much as you can on Wednesday. Make your pies, sweet potatoes and anything else that will reheat well.

2. Make sure your turkey is ready.

  • If using a frozen turkey, make sure it is completely thawed by Wednesday. If needed, run cold water over the bird to speed the process.
  • Make sure the turkey is at room temperature before you start roasting it. Remove it from the fridge at least one hour before cooking.
  • Invest in a meat thermometer. Check the temperature on the thickest part of the thigh, away from the bone.
  • A turkey is considered fully cooked at 180.° Dark meat takes the longest to cook, so always check the thigh. He recommends taking the turkey out of the oven when the temperature reads in the 175° range, as the temperature will continue to rise internally once removed from the oven.
  • Don’t wait until it’s too late to test the temperature of the bird. Start checking around the 2.5 hour mark.

3. Get as much help as you can.

  • Whether it’s your first time or you’re a seasoned entertainer, don’t take on too much. Leave time to enjoy the day!
  • Order rolls and perhaps even dessert from your local bakery to save time and hassle.

4. The turkey is in charge.

  • Most likely, the turkey is going to take up all of your oven space for most of the day, so have anything that needs to be cooked in the oven ready beforehand, and reheat it once the turkey is resting.
  • On that note, always rest the turkey at least a half hour before carving. If the turkey is done well in advance, it can be reheated at a low temperature.
  • If you have a small dinner planned, a turkey breast is large enough to serve 2-3 people.

Above all, have a happy Thanksgiving!

Do you have any tips or comments to add? Leave us a note below!


September 25

Rant or Rave: Vegan Weddings

We all know that weddings are supposed to reflect the unique style of the bride and groom, but thoughts on this matter tend to diverge when it comes to food.


If a bride and groom are vegan or vegetarian, should they host a reception that strictly follows their own eating habits? Would you like to see other options on the menu, or would that strike you as a betrayal of their principles? Should vegan couples make allowances for their guests’ tastes, or should they stay true to their beliefs?

Do vegan weddings make you want to rant or rave?


July 14

Feed your vendors, too!

One of the often-ignored topics in wedding planning is how to treat your vendors the day of the wedding, namely your DJ, Band, Wedding Planner, Photographer, Videographer or anyone that is present throughout the day of the event.  Although these people may not be on your guest list, it’s often common courtesy to at least assume they’ll want to eat a meal.  It’s something to think about as you make your guest list and submit your final head count for food.  You’ll also want to consider where the vendors will eat.  Will you have a table set aside for them that is part of the guest floor plan?  Will you have a table in a separate, private room?  Chances are good they’re only going to take a short break to eat, so choose accordingly.

There is one exception: when it comes to the officiant of your wedding, you should always count him/her and their significant other as an invited guest.  Send them an invitation like you would to any of your other guests. They’re the only vendor allowed to even go near the bar as well!  You definitely don’t want a drunk photographer taking your wedding photos.


Personally, I spoke to each of my vendors individually about their preferences.  I offered them the opportunity for one of the menu items and a seating arrangement.  In the end, all of my vendors preferred having a sandwich/condiments/hour d’oeuvres tray that they could quickly grab a bite from in a private section of the reception hall.  Whatever you choose, know that they’re all bound to be appreciative of your thoughtfulness (and maybe even do an extra-excellent job!).  Happy planning!


July 9

Eye Candy: Fancy Food

Sometimes eye candy can refer to something that you not only drool over with your eyes, but something you can actually eat! Check out these fancy foods that would serve as the perfect centerpieces to a wedding reception:


From L to R:  Scallop; Macarons; Oyster Shooters; Salmon Bites; Chocolate Souffle


April 24

Rant or Rave: The Hungry Girl Craze

When I found Hungry Girl last year, I thought I was in heaven. With recipes for everything from “fried” zucchini to chocolate lava cake (and a cute website to boot!), Hungry Girl stole my heart with her charming style and tasty treats.

I particularly love Hungry Girl’s pumpkin brownie cupcake recipe, which combines just two ingredients—one box of devil’s food cake mix and a can of pumpkin. Heaven!

I have made more than my fair share of her recipes, and yet, as I became more interested in food and nutrition, some of Hungry Girl’s other recipes started to concern me. The prevalence of ingredients like Splenda, powdered creamer and egg and meat substitutes on the Hungry Girl website raise interesting questions about whether it’s better to cut calories with a diet that has quite a bit of processed food in it, or if it’s more beneficial overall to switch to fresh, whole foods (even if ground beef has more calories than meat-like soy crumbles).

In either case, Hungry Girl offers a variety of recipes to suit any type of home chef, and is worth taking a look. But what do you think about her methods? While trying to prep for your big day, are you sticking to any particular diet? Would you pick low-cal processed food over whole foods?  Does Hungry Girl make you want to rant or rave?

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