I volunteered to make desserts for a New Year's Eve party we were attending at a neighbor's house. For me that was rather daring as I'm very leery about making anything to bring to an adult function. I have found that adults are much more critical and down right picky. On the other hand I LOOOOOVE baking for my children, their friends and teammates. Everything I bake for them is always well received and if someone doesn't like something (rare) they are always very polite when telling me so! By the end of the night everything was gobbled up which I'll take as a sign of success!
The first dessert I made was one the White Chocolate Raspberry Cheesecake Bars which I blogged about earlier this week.
The next dessert I made was one I found over on My Baking Addiction. Jamie made her Chocolate Toffee Trifle in stemless wine glasses which I thought would translate well into minis. I figured after eating and drinking so much no one would have room for a full sized dessert. Also if everything was bite sized it would be easier for everyone to try a bite of all three desserts with limited waste. My minis were good in theory but in practice, I was beat and didn't have the patience to pipe everything into my shot glasses. Instead they got the trifle in a large trifle bowl...self serve style!
Have I admitted to not really liking "plain" brownies or chocolate pudding? Have I also mentioned that for me cool whip and toffee are just okay BUT in this dessert something magical happens with these ingredients! I couldn't get enough (didn't want to look like a piggy) of it. I loved the the various textures and the taste of everything combined!
The last dessert I made was one I found on the inside of the wrapper of Ghirardelli's white chocolate bars. On the wrapper it was called Ghirardelli Classic White Blondies. I found the recipe online under the name Classic Blondies. Which ever name you chose to call it by it was very good and was the first to go. (I think it helped that you didn't need any serving utensils, plate, or napkin!) It's texture was more cakey than fudgey (sp?) but not overly so as I have found that I don't care for cakey blondies or brownies. I didn't make any changes to the recipe other than baking mine in a 11x7 inch pan. I also lined it with nonstick foil before greasing it.
Here's a photo of the three desserts displayed in all their glory (ha-ha)! The food wasn't set out yet so the table looks kinda bland but once they placed the food, the table looked very nice.