aroma therapy

Some scents can be bottled up and called aroma therapy. I believe that they actually work to help relax and sooth an anxious soul. I spent the day at the apple orchard with my little one and wished I could bottle up the mixed smells of pressed apples, fresh baked cinnamon doughnuts, and crisp fresh air. What a relaxing morning.







-Becky

Sugar, Spice, and...

everything nice, that is exactly what is in these pumpkin cupcakes! Bocca Felice pumpkin cupcakes are made with your choice of a maple, cream cheese frosting or a cinnamon, vanilla bean frosting. No matter which frosting you choose, both are irresistible!
A fall treat that is sure to never give you eater's remorse!



-Becky

An apple a day...

keeps the doctor away!
Does that apply to apple cupcakes?
If so I should be in good health this fall. I am so excited about these Caramel Apple cupcakes! They are so moist and delicious. Each one is packed full with fresh, Michigan apples. If that's not enough, I dip them in homemade caramel and top them with nuts and toffee. What a great way to bring in the fall season!






-Becky

Sweets!

Yep, these taste as good as they look. This Bocca Felice Sweet table was a huge success! Thank God for secret family recipes!

-Becky

On a Plate

Artisan Chocolates can make such a simple and elegant dessert plate. Pairing artisan chocolates with flavors such as sea salt, caramel, and bacon can make for a most amazing, flavor experience.

In these photos, taken by Daniel J Pesta, you can see how pretty the chocolates can look on a plate!







...Jessie

(Photo thanks to Daniel from Daniel J Pesta Photography)

Today I ...

was so lucky!

I drove to Grand Rapids, MI where I was lucky to see my sister for a few hours(that is a big deal since she lives so far away!) I was also lucky because Bocca Felice had the opportunity to provide the cupcakes for her Vita Dolce Sweet Table.
With Jessie by my side, I decorated 250 mini cupcakes in just one hour! I might just think about signing up for Cupcake Wars on the Food Network:)
What could be better than a table full of hand crafted chocolates and an assortment of freshly baked cakes with flavors like Margarita, Vanilla bean, and Coco Mocha? We had fun delivering the cupcakes and setting up the table at the reception hall. I have to also mention that I was lucky to see Dana. She not only is Jessie's partner in crime at Vita Dolce, but also a long time family friend. She is as close to being part of our family as one could possibly be. Her picture even hangs on my mothers Christmas tree every year!
All this to say that today was a lucky day.

Here are some sneak peak photos of the Sweet Table before the wedding day.

-Becky

Today I...

stood on my feet in the kitchen for hours! I was experimenting with fondant. If you have ever tasted fondant before you would know that, while it looks great, it does not always taste great. Well, I am here to tell you that my days of hunting for a perfect fondant recipe are over! I played with it for hours like a kid would play with play-doh. It can be rolled and shaped into whatever you want. It was so easy to work with that even Maggie, my four year old managed to roll it out. The secret to this fondant's great taste is the main ingredient. Any guesses??? Marshmallow!!! I challenge you to pass by that tempting pre-made fondant in the tub and make your own! Here is how... HAVE FUN!

Ingredients:

• 1(16 ounce) package miniature marshmallows
• 4 tablespoons water
• 1 teaspoon vanilla extract
• 2 pounds confectioners' sugar, divided
  

Directions:

1. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.


2. Dust your hands really good with powdered sugar, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touche, 5 to 10 minutes.


3. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
   
   
   P.S. You can use what you want to and store the rest in a sealed container in the refrigerator for weeks.

-Becky

Today we...

decided to start this blog.
Why you ask? Every day Jessie and I find ourselves talking about our newest venture, which usually involves daily life at home with our kids or some sort of edible creation that we made. We talk on the phone or text sporadically throughout the day about this that or the other, but it almost always involves food. She will text me for new dinner ideas, to find out if some new flavor combination for her chocolates will work or to send me a picture of one of her latest creations.
I am just as guilty in this food obsession! Texting her at all hours of the day or night to show off a picture of my newest sweet creation or to see if she just saw what happened on the Food Network.
All that to say, we always have so much to talk about, especially when it involves family and food. Blogging is just another outlet for our enthusiastic chatter. The nice thing about blogging is now all our readers get to be in on it too!
I am leaving you today with a couple of pics of our "sweet" children.


.....Becky