Thanksgiving is in the air…

November 23, 2015 § Leave a comment

The rhythm has suddenly intensified and as Halloween fades into the background, SWEETTABLESCAPES is now preparing for Thanksgiving .

Look what the wind blew in: leaves, acorns, hats and turkeys!!

Look what the wind blew in: leaves, acorns, hats and turkeys!!

And more leaves!!

And more leaves!!

Whoo, whoo can't wait for Thanksgiving?

Whoo, whoo can’t wait for Thanksgiving?


Easy Turkey platter to serve a crowd!

Easy Turkey platter to serve a crowd!

More cookies...and some cute Acorn Monogram Placecards!!

More cookies…and some cute Acorn (Monogram Placecards option) or Whimsical version:



Fall Cakepop-Bouquets

Fall Cakepop-Bouquets

Pumpkin Bread

Pumpkin Bread


Minis in bulk, bite size for a guilt-free treat!!

Minis in bulk, bite size for a guilt-free treat!!


Color Your Own: perfect activity for little hands who can create their own dessert for the whole family!

Color Your Own: perfect activity for little hands who can create their own dessert for the whole family!



Colorful Corn (we used this adorable cookie cutter from Cheap Cookie Cutters

And remember to be thankful for all the wonderful people and things in your life!!



Thanksgiving Cookies

November 17, 2015 § Leave a comment

Not much time for posts these days with Thanksgiving just around the corner..

But SWEETTABLESCAPES wanted to share these “falling leaves “cookies, a perfect addition to your Thanksgiving table. The vibrant colors, the variety of shapes and sizes make this platter stand out!IMG_5069

IMG_5066  IMG_5068

and if you’d rather have some portion control…check out our Minis:


Peanuts, the Movie-cookies…

November 8, 2015 § Leave a comment

Just a quick post with some Peanuts cookies to celebrate the release of their movie!!

First, we iced cookies in white, then drew characters with black food marker, then accented some of the black with black icing and finally “painted” their faces, hair and clothes with a mix of food coloring and Everclear (which evaporates instantly!!)

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Autumn Trifle with Roasted Apples, Pears and Pumpkin Caramel Sauce

November 6, 2015 § Leave a comment

Here at Sweettablescapes, we LOVE trifles. Our weakness for whipped cream is satisfied with these rich yet often fruity desserts which, oh-what-a-blessing-for-the-busy-baker, can be made well in advance.

This Autumn Trifle with Roasted Apples, Pears, and Pumpkin-Caramel Sauce (Bon Appétit, November 2003) now published on  is the ideal fancy dessert this time of year; it was a beautiful addition to our Thanksgiving dessert buffet last year and will most likely make the cut again this year!

You’ll need:
Cinnamon pastry cream:

6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce:

1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit:

3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes

3 1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice

For cinnamon pastry cream:

Whisk yolks and 1/2 cup milk in large bowl. IMG_8582Add sugar, flour, vanilla, and cinnamon. IMG_8583IMG_8584Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. IMG_8585Gradually whisk milk into yolk mixture. IMG_8586Return mixture to same saucepan. IMG_8589IMG_8590Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. IMG_8591IMG_8592IMG_8593Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)

For pumpkin-caramel sauce:

Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)

For roasted fruit:

Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.

For assembly:

Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. IMG_8594Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. IMG_8595Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)

Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.IMG_8615

Banana Avocado Bread, a fun combo!!

November 2, 2015 § Leave a comment

When you’re constantly baking, the rest of the family cannot help but add its own grain of salt (pardon the pun!), so it is never a surprise when my daughters decide to try a little something of their own. recently, they found this recipe for Banana Avocado Bread on some social media (sorry, I didn’t keep track of the source) and they had to try it. It was quite yummy!


You’ll need: 

1 cup whole wheat flour

1/2 cup oat flour (make your own by grinding oats in a coffee grinder)

1 tsp baking soda

1/4 tsp salt

1 large egg

1 cup mashed bananas (about 2 1/2 bananas)

1 avocado, mashed

1/4 cup honey

2-4 TBsp brown sugar (adjust to taste)

1 tsp vanilla extract

chocolate chips for topping (optional)


Preheat oven to 350 F and grease standard loaf pan (or here, we used silicone muffin cups for miniature portions

In large bowl, combine flours, baking soda and salt.IMG_0008

In a medium bowl, combine the egg, mashed banana and avocado, honey, sugar and vanilla. IMG_0009IMG_0011IMG_0014Add banana mixture to flour mixture and stir until blended.IMG_0017

Pour batter into greased baking pan (or silicone cups) and top with chocolate chips if desired.

Bake for 45 to 50 minutes (for loaf) or about 20 minutes for muffins or until toothpick inserted in the middle comes out clean.




Halloween 2015 Round Up

October 29, 2015 § Leave a comment

At  SWEETTABLESCAPES, we’re always so excited when Halloween rolls around. We know it is time for (semi) guilt-free sugar indulgences. From candy to cookies, we just love to create delicious and beautiful treats,  favors and giveaways. This year, we are packaging in an elegant black box with orange or purple satin ribbon with a spooky, glittery rat and coordinated label.IMG_0026

What’s in the box, you ask? Well, here are some of our goodies:

Cookies in all shapes and colors of course…

IMG_0013IMG_0011IMG_0003  IMG_0006

Chocolate Shortbread with a spooky twist…



Seasonal Marshmallows…



Jelly beans, revisited…


IMG_0004Our popular Minis…



Gingerbread Skeleton Crew…



Nicely wrapped Hershey Bars…



And beautiful packaging…



Apple-Pear Crumble with Maple-Cinnamon Ice-Cream

October 21, 2015 § Leave a comment

For a recent get-together, SWEETTABLESCAPES whipped up this 0h-so-satisfying Apple-Pear Crumble (a recipe by Alex Hitz for House Beautiful) as well as the ice-cream. What a delicious fall dessert!!IMG_0024

This time of year apples are everywhere and this can be served casually in one big dish or in individual ramequins for a more elegant presentation. Either way, make the effort of preparing the ice-cream too, the day before and this Crumble a la mode will be divine!

You’ll need:
For the Fruit Mixture:

6 T salted butter

2 lbs. apples, cored, peeled, and sliced

1 lb. pears, cored, peeled, and sliced

1 cup dark brown sugar, firmly packed

¾ cup sugar

¾ tsp. salt

½ cup Calvados

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. allspice

2 tsp. lemon juice

3 T flour

For the Crumb Crust

¼ cup dark brown sugar, firmly packed

¾ cup sugar

2¼ cups flour

¾ cup rolled oats

1 tsp. salt

2 T vanilla extract

22 T (2¾ sticks) cold salted butter


1. Preheat the oven to 375° F. Butter a 13″ x 9″ x 2″ ceramic or glass baking dish.

2. In a large skillet over medium-high heat, melt the butter. When the foaming has subsided, add the fruit and sauté for 2 to 3 minutes, until it begins to get soft.       IMG_0017Add the remaining ingredients except the flour, and continue to sauté for 8 to 10 more minutes, until the sauce is a rich caramel and the fruit is soft.IMG_0018

3. Add the flour and stir to incorporate. IMG_0020Sauté for another 2 minutes, then remove from the heat.

4. To make the crumbs, in a large mixing bowl, whisk the dry ingredients together. Add the vanilla and mix well, then cut in the butter with a pastry cutter until coarse crumbs form.IMG_0019

4. Pour the fruit into the prepared baking dish, and spread the crumbs on top.IMG_0021IMG_0022 Bake for 30 minutes, until the crust is brown and the sauce is bubbling. Serve with the ice cream.

IMG_0024For the Ice Cream:

2 eggs

1¼ cups sugar

6 T pure maple syrup

1 T vanilla extract

1¼ tsp. cinnamon

¼ tsp. salt

2 cups heavy cream

2 cups milk


1. In the bowl of an electric stand mixer fitted with the whisk, beat the eggs and sugar together on medium-high speed until they are light, about 5 minutes.IMG_0002IMG_0003

2. Over medium heat, cook the eggs and sugar in the top of a double boiler until just thickened, stirring often. IMG_0004IMG_0009Remove from heat and add the remaining ingredients.IMG_0010IMG_0005IMG_0006 Freeze the mixture in an ice cream maker according to the manufacturer’s directions.IMG_0007IMG_0008IMG_0002ENJOY!!


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