One of the best parts of an extensive buffet is, of course, the dessert bar. When you are throwing a large-scale event, aside from a wedding where multi-tiered cakes are often the tradition, figuring out the right balance of cakes, cookies, and pastries that don’t need to stay heated or chilled is equally important as finding the right balance of creaminess, crunchiness, and chocolate so that there’s something for everyone.
At dessert bars with multiple options, people mostly like to sample more than one choice which is why small bite and tasting servings are very popular in these settings. If you have three or more desserts, consider including at one for chocolate lovers and one low calorie or vegan. Always cut out portion sizes of bars, cakes, pies, cobblers and the like to prevent people from butchering or hogging larger selections that need to be divided into smaller bites.
While dessert selection should be tied to your event theme or celebration (for instance, chocolate dipped strawberries for Valentine’s Day or red and blueberry tartlets with vanilla creme for Fourth of July), iconic desserts like chocolate chip cookies, macaroons, brownies, mousse cups, mini parfaits, tartlets, mini cheesecakes, truffles, fudge squares, and fruit slices are easy crowd pleasers. As for how much to prepare, an easy rule of thumb is about 150 mini pastries, three to five cakes, and four to five pounds of cookies, brownies, and bars should be more than enough for each one hundred guests.
Here’s one of our favorites as it’s made without animal products and refined sugars and works as a great finger food:
KITCHEN SINK COOKIES
Ingredients:
- 2/3 cup honey or agave nectar
- 1 1/4 cup unsweetened shredded coconut
- 1 1/4 cup oats
- 1/4 cup all-purpose flour
- 1 tsp sea salt
- 1 cup grated carrots
- 3/4 cup dark chocolate chips (or raisins)
- 3/4 cup pecans, chopped
- 1/4 cup + 2 tbsp (6 tbsp) melted coconut oil
- 1/4 cup + 3 tbsp (7 tbsp) water
- 2 tsp vanilla extract
Directions
Combine the sugar, coconut and oats in a large bowl. Add the flour and salt and stir to blend completely. The amount of chocolate and pecans used is ultimately up to you, so feel free to add more or less, depending on how sweet and crunchy you like your cookies. Add the carrots to the dry ingredients followed by the chocolate chips and pecan pieces, stirring to blend.. Add the melted coconut oil followed by the water and vanilla. At this point, you may find it easier to mix the dough using your hands.
Mix the dough just until it comes together and all of the ingredients are thoroughly blended. Optional, but recommended — place the cookie dough into the refrigerator for at least 30 minutes to an hour before baking. This will harden the dough up a bit, making the cookies easier to form.
Preheat the oven to 325°F (160°C). If you have a convection oven, turn the fan on. If not, just preheat a conventional oven.
Form the dough into into balls, about 1-inch around. Then, flatten them slightly. Place the dough rounds on a baking tray, leaving about 1 1/2-inches between each one. Transfer to the preheated oven and bake for about 15 minutes or until the cookies are very lightly colored, but still chewy. The cookies will not become dark and golden. That being said, feel free to experiment by baking them a bit longer and/or baking them at 350°F — compare the results to see what you prefer. When done, remove from the oven and allow to cool on the baking tray for a minute or two before transferring to a wire rack to cool completely before serving.
These cookies can also be formed and frozen for later baking. Bon appetit!
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