Wedding Bells

My sister, Lindsey, is getting married on April 30, so we have been busy getting ready for the wedding! We are into the stage where we now have a shower/tea/party every weekend. They've all been great so far. Last weekend was the bachelorette party, which I hosted along with some help from a bridesmaid, Ashley. We kept things pretty simple: dinner at P.F. Chang's and a movie and desserts at Ashley's apartment. Although the party was not extravagant, it did seem like a lot of work. I think it was successful, though :) I wanted to share with you all one of the crafts that I did and a couple of the desserts that I made.
I wanted to make a creative centerpiece, so when one of my friends showed me this website, I knew that I wanted to somehow incorporate these adorable little rosettes. Once I got the hang of things, they weren't too hard to make. I ended up putting them with some "diamonds" in a vase labeled "S" for my sister's future name, "Schoenfeld." I think it turned out pretty cute.

I made three desserts for the party: raspberry lemonade bars, Oreo truffles, and cheesecake pops.

I got the idea for cheesecake pops from Bakerella, one of my favorite bloggers. I used this basic recipe but made the pops with a homemade butterscotch cheesecake at my sister's request. Cheesecake pops are so delicious and not too hard to make because you can use a store bought cheesecake if you prefer. I think they turned out well for my first try at pops! I decorated them with cute little "diamond" rings.

I have made Oreo truffles several times now, and they are always a hit. I get requests for them fairly often. The hardest part is dipping them in the chocolate, but that gets easier with practice. 

• 1 

• (16 ounce) package OREO Chocolate Sandwich Cookies, divided

• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

1. Crush 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Freeze until firm, about 30 minutes.
3. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with edible glitter, sprinkles, or anything your heart desires.
4. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.