This Is The Most Important Ingredient In Your Dessert

By Carolyn Stine September 27, 2018 

An interview with the founder of Tiny Kitchen Treats on how to make the dessert sing at your next dinner party.

Let’s have some real talk for a moment: you know that our favorite part of the meal is always dessert. And there is always, always room for dessert. In that spirit, we sat down with Marisol Morley, founder of Tiny Kitchen Treats, a super-sweet cookie empire that turns out some of the most gorgeous treats that we’ve seen in recent years. Marisol is somewhat of a dessert aficionado, and so we turned to her to get the scoop on how she thinks about making dinner party desserts when she entertains at home.

dinner party dessert Bashed - Bashed NYC
Tell us a little bit about your background - how did you start creating sweet treats?

It all started at home! Literally, sitting on the floor in my mom’s tiny kitchen growing up. I was always asking a ton of questions and pretty much forcing her to let me help - ha! Once I started baking, I never really stopped. What started as making cookie boxes for friends, for fun, has now turned into Tiny Kitchen Treats.

Why is dessert so important at a dinner party?

People will always remember the first and last part of everything- and dessert is the last piece of a meal. Burn the roast? Its okay, but you better nail that dessert. It’s also what everyone always has room for. No matter how full they are!

What makes a dessert special and memorable?

A story. Especially family recipes and traditions. It’s all about simple, fresh ingredients - just like it is for your meal. I also think having that rustic, simple homemade feeling brings nostalgia, and nostalgia is the sweetest ingredient.

What is your go-to dessert when you entertain?

For me, it always depends on the season and what is fresh at the moment. Summer? You’re getting a peach cobbler. Fall - you know I’m making an apple crisp. Winter- maybe a decadent chocolate bread pudding with a rum sauce and whiskey-soaked cherries. Spring - berries and a raw meringue.

What are some of your favorite dessert recipes to make for a crowd?

Strawberry puree with whipped meringue is my go-to, and it is so, so simple. I’ve been making since I was 12! It just never gets old. You can’t mess this one up.

Tell Us What You Think

  • Rose Martine says:

    Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!

  • Carolyn Stine

    A party without cake is just a meeting.

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