We want to thank everyone who attended our wedding for making this special day even more special! It meant so much for to have so many of our friends and family members there to share such an amazing day and night. Although the entire time was a blur for us, it was wonderful to see, speak with and (many time) dance with all of you.
We also hope y'all enjoyed the entire thing as much as we did, and we hope that you will enjoy our wedding favors, jars of some of our favorite spices from Penzeys.
Hope you enjoyed the wedding.
Hope you enjoyed the reception.
Now, do us a favor and enjoy the favors!
Here are a few of our favorite recipes for some of the different spices:
Penzey's Dutch Cocoa: Dark Chocolate Cupcakes (adapted from Cook's Illustrated)
Makes 6 cupcakes
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
1 ounce bittersweet chocolate, chopped
1/4 cup Dutch-processed cocoa powder (one wedding jar)
3/8 cup all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1.4 teaspoon table salt
1/4 cup sour cream
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1. Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
Penzey's Northwoods Fire: Makes, well... meat...
Directions:
1. Rub on meat.
2. Grill.
(yeah. that is about it. it works on tofu as well)
(It is also good sprinkled on popcorn)
Penzey's Cinnamon: Snickerdoodles (adapted from The Joy of Cooking)
Makes 3 dozen cookies
2 cups all-purpose flower
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
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2 sticks (1/2 pound butter)
1 1/2 cup sugar
2 large eggs
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1/4 cup sugar
4 teaspoons cinnamon
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1. Sift together flour, cream of tartar, baking soda and salt.
2. Cream butter and sugar on medium speed. Add eggs.
3. Stir the flour mixture into the butter until well blended. Pull off pieces of the dough and roll between your palms to form generous balls. Roll each ball in a mixture of the sugar and cinnamon.
4. Press cookies flat under the bottom of a pint glass (yeah, this is Joseph's suggestion, the pint glass).
5. Bake at 350 for 8-11 minutes.
