Are you a newly engaged Black Southern Belle with a serious sweet tooth? This article is perfect for you. With the help of dessert media maven, Tamara Eckles of Jem of the South, we have a roundA�up ofA�DIY Wedding Desserts perfect for any southern bride. Get inspired by a few of her favoriteA�DIY Wedding Desserts today!
DIY Wedding Desserts from Jem of the South
Baking or making desserts is such a fun way to show love to your family and friends. Jem of the South is the perfect place to find great dessert ideas and Ia��m happy to share three dessert ideas that are perfect for a small wedding celebration. Ia��m really into themes and the theme of this dessert buffet is DYI Glam with Lemon and Coconut Desserts!
You can also visit my website to get other great recipes ranging from cookies, cakes, muffins, scones and more. Visit www.jemofthesouth.com for recipes and follow me on Instagram, Facebook, Twitter and Pinterest, all @jemofthesouth. Thanks for joining me as I a�?Discover Something Sweet!a�?
Lemon Coconut Shortbread Cookies makes 2 A? dozen cookies
3 sticks of butter (softened)
1 cup sugar
3 1/2 cups all purpose flour
1 tsp vanilla extract
1/4 tsp salt
A? teaspoon coconut extract
Zest from one lemon ( about one tbsp)
Gold or silver sprinkles
2 egg whites and one tablespoon of water
Preheat your oven to 350 degrees.
In a large bowl, add the butter and the sugar and mix until creamed together. Once the butter and sugar have been creamed, mix in the vanilla extract, coconut extract then the lemon zest. In a second bowl, sift the flour and salt together. Add the flour mixture to the creamed butter and sugar. On low speed, mix the dough together. Once the mixture comes together to form cookie dough consistency, place the cookie dough onto your countertop lightly dusted with flour. Roll the dough into a flat disk shape. Wrap the dough in cling wrap and refrigerate for at least 30 minutes.
After the dough has chilled, roll the dough out to about a 1/2 thick and cut into your heart cookie shapes. Brush the cookies the egg white mixture and generously sprinkle with the gold or silver sprinkles. Place the cookie cut-outs onto an un-greased cookie sheet and bake for 15-20 minutes. Cool then store until ready to place on the dessert table.
Coconut Macaroons makes approximately 24 pieces recipe from Food Network
14 ounce bag of coconut
1 can sweetened condensed milk
1 teaspoon vanilla extract
2 extra large egg whites
1/4 teaspoon salt
Pre-heat your oven to 325 degrees. Line a cookie sheet with parchment paper and set to the side. In a large bowl mix the coconut and the sweetened condensed milk and vanilla together until combined. In a mixer fitted with the whisk attachment add the eggs whites and salt and whisk until the egg whites form a nice peak. Gently fold the egg whites into the coconut mixture.
With a 1 inch ice cream scoop, scoop the coconut mixture onto your baking sheet. Bake for 25 minutes or until slighted browned. Cool on the cookie sheet then store until ready to place on the dessert table.
Lemon Raspberry Trifles makes 6 (you can double if needed)
1 pound cake loaf (store bought)
1 jar of lemon curd
1 container of raspberries
Youa��ll need 6 small mason jars or a small glass for the trifles. Cut the pound cake into cubes then layer the pound cake, lemon curd and raspberries making approximately 2 layers in each jar. Refrigerate until ready to serve.