You know, a binder where you store all of the great ideas you see in magazines? Kinda like retro Pinterest.
{Remember life before Pinterest?}
{Remember 2009?}
I had never seen anything so pretty in my whole life. A color-coordinated dessert table?!? It went immediately into my idea book. Well, it's 2012 now...and Amy Atlas, queen of gorgeous dessert tables, has a beautiful new book called Sweet Designs.
The book is filled with dessert tables like this one:
{Oh, how sweet!}
And this one:
{Oh, how fun!}
In Sweet Designs, you'll find all of the instructions for baking the desserts (plus short-cut options), crafting the displays, and styling the table.
It makes you want to have a party.
Amanda from i am baker gathered several of us together celebrate and to make one of Amy's recipes...I made the Chocolate Hazelnut Truffles.
Chocolate Hazelnut Truffles
{adapted with permission from Sweet Designs by Amy Atlas}3/4 cup hazelnuts
1 cup bittersweet chocolate chips
3/4 cup Nutella
6 TBSP unsalted butter, room temperature
sprinkles
Preheat oven to 350. Lay hazelnuts in a single layer on a cookie sheet and bake for 15-18 minutes. Transfer immediately to a dish towel, cover and steam for 1 minute. Rub vigorously with the towel to loosen the skins.
Chop the hazelnuts (don't worry about an skins that are still on the nuts), and measure out 1/2 cup. (Eat or save any excess.)
Melt the chocolate chips in a bowl over a pan of barely simmering water.
{Side note: I am never without these chocolate chips. Throw a handful in a container of Fage 2% Greek yogurt. Lunch=done.}
Remove from heat and stir in the butter and Nutella. Stir in the chopped hazelnuts. Refrigerate for 45 minutes to 1 hour, until scoopable.
{At this point, I contemplated grabbing a spoon and parking myself and the bowl in front of The Young & the Restless. Be strong, my friends.}
Place the sprinkles on a rimmed plate. Scoop the chilled chocolate mixture by the tablespoon into the palm of your hand and roll into a ball. Roll the truffles in the sprinkles. (You'll probably need to wash your hands several times during this process.)
Place on a cookie sheet and chill for at least 30 minutes before serving.
***giveaway closed! congrats to lizy b.!***
Aaaaand, there's more. All of those bakers celebrating Amy today? Well, we're ALL giving away a copy of Sweet Designs. So, for more chances to win, go visit these lovely ladies:
The Adventure of Sweet Sugarbelle: Amy Atlas Book Giveaway
TidyMom: Honey Panna Cotta
Two Peas and Their Pod: Banana Cupcakes with Cream Cheese Frosting
Sweetapolita: Pink Eclairs
Sweetopia: Chocolate Beehive Cupcakes
My Baking Addiction: Banana Whoopie Pies
Bakingdom: Mini Strawberry Trifles
{Please forgive me for 2 posts in a row with giveaways. I just didn't want you to miss out on either chance to win...} :)
You know, a binder where you store all of the great ideas you see in magazines? Kinda like retro Pinterest.
{Remember life before Pinterest?}
{Remember 2009?}
I had never seen anything so pretty in my whole life. A color-coordinated dessert table?!? It went immediately into my idea book. Well, it's 2012 now...and Amy Atlas, queen of gorgeous dessert tables, has a beautiful new book called Sweet Designs.
The book is filled with dessert tables like this one:
{Oh, how sweet!}
And this one:
{Oh, how fun!}
In Sweet Designs, you'll find all of the instructions for baking the desserts (plus short-cut options), crafting the displays, and styling the table.
It makes you want to have a party.
Amanda from i am baker gathered several of us together celebrate and to make one of Amy's recipes...I made the Chocolate Hazelnut Truffles.
Chocolate Hazelnut Truffles
{adapted with permission from Sweet Designs by Amy Atlas}3/4 cup hazelnuts
1 cup bittersweet chocolate chips
3/4 cup Nutella
6 TBSP unsalted butter, room temperature
sprinkles
Preheat oven to 350. Lay hazelnuts in a single layer on a cookie sheet and bake for 15-18 minutes. Transfer immediately to a dish towel, cover and steam for 1 minute. Rub vigorously with the towel to loosen the skins.
Chop the hazelnuts (don't worry about an skins that are still on the nuts), and measure out 1/2 cup. (Eat or save any excess.)
Melt the chocolate chips in a bowl over a pan of barely simmering water.
{Side note: I am never without these chocolate chips. Throw a handful in a container of Fage 2% Greek yogurt. Lunch=done.}
Remove from heat and stir in the butter and Nutella. Stir in the chopped hazelnuts. Refrigerate for 45 minutes to 1 hour, until scoopable.
{At this point, I contemplated grabbing a spoon and parking myself and the bowl in front of The Young & the Restless. Be strong, my friends.}
Place the sprinkles on a rimmed plate. Scoop the chilled chocolate mixture by the tablespoon into the palm of your hand and roll into a ball. Roll the truffles in the sprinkles. (You'll probably need to wash your hands several times during this process.)
Place on a cookie sheet and chill for at least 30 minutes before serving.
***giveaway closed! congrats to lizy b.!***
Aaaaand, there's more. All of those bakers celebrating Amy today? Well, we're ALL giving away a copy of Sweet Designs. So, for more chances to win, go visit these lovely ladies:
The Adventure of Sweet Sugarbelle: Amy Atlas Book Giveaway
TidyMom: Honey Panna Cotta
Two Peas and Their Pod: Banana Cupcakes with Cream Cheese Frosting
Sweetapolita: Pink Eclairs
Sweetopia: Chocolate Beehive Cupcakes
My Baking Addiction: Banana Whoopie Pies
Bakingdom: Mini Strawberry Trifles{Please forgive me for 2 posts in a row with giveaways. I just didn't want you to miss out on either chance to win...} :)
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