Wedding Week: Food!
From the publisher:
Thirty-six-year-old Emma Rae Travis has been baking specialty cakes and melt-in-your-mouth pastries at The Backstreet Bakery in historic Roswell, just outside of Atlanta, for the last six years. But here’s the rub about her job as a baker … Emma is diabetic. When she tastes her creations, it can only be in the most minute portions. Emma is considered an artisan for the stunning crème brulee wedding cake that won her the Passionate Palette Award last year, but she’s never even had one full slice of it.
When Jackson Drake hears about this local baker who has won a prestigious award for her wedding cake artistry, he tells his assistant to be sure and include her in the pastry tastings scheduled at his new wedding destination hotel the following week. And for Jackson, that particular day has started out badly with two workmen trapped in a broken elevator and a delivery of several dozen 300-thread-count bed linens in the wrong size abandoned in the lobby. But when the arrogant baker he met a week prior in Roswell stumbles into the dining room with a platter of pastries and a bucketful of orders, he knows for certain: It’s going to be a really rotten day.
Can these two ill-suited players master the high-wire act and make a go of their new business venture? Or will they take each other crashing downward, without a net? And will the surprise wedding at The Tanglewood be theirs?
White Chocolate Peanut Butter Ritz Cracker Cookies (from Food.com)
40 Ritz crackers
1/2 cup creamy peanut butter
8 ounces white almond bark
1 Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
2 Melt the almond bark according to package directions.
3 Dip each cookie in the melted chocolate, covering it entirely.
4 Place on wax paper.
5 Add sprinkles if desired and put in the refrigerator to cool and set.
6 Store in air-tight container for up to one week.
They served these at my cousin's wedding last week and they were soooooo good!