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!

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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?

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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!

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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!

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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!

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