The Dixie team is so excited for the third installation of our menu series collaboration with Registered Dietician and food blogger, Holley Grainger! We had a ball using designer Sarah Robbins Powell’s Gingerbread Sweetness Invitation to dream up a whimsical holiday dessert party.
Holley helped us pull together all of the delectable sweets and treats menu items for the party’s main event, the dessert bar.
Holley’s scrumptious sweets menu has a little of something for everyone’s sweet tooth. For cake lovers, the cake balls pack a bite-size sugar punch. And the maple popcorn, while it still has a hint of sweetness, balances out the chocolatey and peanut butter items. And we love the idea of a hot chocolate bar! What a thoughtful and appropriate “beverage” item for this particular party.
Each menu item’s link will direct you to the recipe.
- Christmas Cake Pops
- Chocolate Pomegranate Bark
- Maple Snickerdoodle Popcorn
- NutterButter Reindeer
- Hot Chocolate Bar
Now that the dessert menu is set, we can begin dreaming up ways to use these adorable gift tags attached to party favors for our guest.
Sources: Appetizer Plates | Holly Heights by Kate Spade for Lenox. Cocktail Napkins | Caspari. Pink and Green mini tress | Michaels Craft Store. Peppermint Bark | Williams Sonoma. Pastries | Whole Foods. Nutcracker Garland | Swoozies.
Please contact us for menu and place card pricing.
We hope you were able to catch our two earlier posts in this series where Holley Grainger created a ladies brunch menu based off of our Paper Whites Invitation and she created a dinner party menu based off of Dixie’s Creative Director Holly Hollon’s Colonial Pineapple Invitation.