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Sophisticated Sweets from Jelly Belly® slideshow

Sophisticated Sweets from Jelly Belly® slideshow


Try these classy and crafty ideas to decorate your party

Stephanie Frey/Shutterstock

If evening parties are more your thing, nothing goes better with cocktails than…more cocktails. Which is why Jelly Belly Cocktail Classics® are the perfect adornment for drinks of any kind. Invite your guests to warm up their palate with Margarita Jelly Belly jelly beans before diving into the real thing. The little touches are what take a party from good to great.

Sophisticated Sweets from Jelly Belly®

Stephanie Frey/Shutterstock

If evening parties are more your thing, nothing goes better with cocktails than…more cocktails. The little touches are what take a party from good to great.

Hurricane Vases

Christopher Dodson/Thinkstock

Create a beautiful rainbow effect when you layer Jelly Belly jelly beans in different colors in a large hurricane vase and set a candle on top. Take inspiration from the wide array of flavors to help decide on a color combination for your event. The beans also work in a smaller vase as a foundation for a matching bouquet of flowers. Take your cue from nature using greens like Kiwi or Green Apple as a “grassy” bottom, then insert your blooming flowers directly inside.

Decorate champagne glasses

Fill a small, sheer muslin bag with Jelly Belly jelly beans (we suggest the iridescent Champagne flavor) and tie the bag around champagne flutes for a beautiful accouterment. Even better, guests can snack as they sip. If you’re going with Rosé, the Jewel Very Cherry has a beautiful pearlescent sheen that adds great depth to the drink platter in a variety of presentations.

Jelly Belly Napkin Ring

Kristen Hom

Napkin rings add a sense of celebration to any tabletop. When you use Jelly Belly jelly beans for this craft, the fun factor increases tenfold. Dive into flavors like Jewel Berry Blue, Jewel Orange or Jewel Cream Soda for a sophisticated, pearlescent look. Simply select your flavors and thread the beans on 22-gauge tin wire. We recommend measuring beforehand – you can wrap the ring around the napkin once or twice, but don’t forget to curl the ends! Delish has some great examples here.

Personalized Filigree Tins filled with Jelly Belly jelly beans

Stephanie Frey/Shutterstock

When elegance is key and you have a day you want to remember, create a vintage-inspired monogrammed filigree. But instead of serving these keepsakes empty, surprise your guests and fill them up with a festive Jelly Belly bean flavor like Mojito or Strawberry Daiquiri.

Jelly Belly Candy Bowls

Beautiful bowls filled with colorful Jelly Belly jelly beans are a source of delight for any party. Be it a wedding, beach party, birthday celebration or even a tailgate (check out the Draft Beer flavor), bowls full of bite-sized sweets are a sure-fire win. Create a display table with transparent bowls and mix Jelly Belly jelly beans with various sweets, all within the same color theme. Jelly Belly jelly bean flavors match their “real” flavors surprisingly well, which makes paring them with food and drink a no-brainer.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Aaron Hale's Blog

Sweets are something that most people love and indulge in (especially if it&rsquos from E.O.D). The same is true at the White House, where Presidents and their families have enjoyed simple and luxurious sweets on many occasions. On this Presidents' Day, we stop to take a look back at what desserts were served in the White House and give a peek inside. Ronald Reagan loved his wife Nancy's Coconut Macaroons - and we've got the recipe for you below!

Can you believe that the permanent position of White House Executive Pastry Chef wasn&rsquot until 1979? Before that, White House sweets came from many sources. Chefs and cooks played an important part in preparing desserts for White House dinners and receptions, but presidents also turned to outside help for more elaborate confections and pastries. James Buchanan, a bachelor president, entertained with zeal. He hired Charles Gautier, a French caterer and chocolatier, to prepare his 1857 inaugural banquet, and later turned to local caterer Madame Demonet & Sons for his sweets and pastry needs. &ldquoWhenever it is desired to make a good impression upon some foreign royalty or distinguished citizen at the White House,&rdquo the Washington Post reported in 1893, Demonet was the firm for the job.

While the source of White House sweets has changed over time, the presence of delightful confections has remained constant from the earliest days of White House history. President Thomas Jefferson served ice cream, one of his favorite desserts, at a White House Independence Day celebration in 1806. His household administrator, Etienne Lemaire, hired an extra servant to turn the ice cream maker&rsquos crank for the occasion. Ice cream appeared on many of Jefferson&rsquos menus, often served, as one of his guests remarked, &ldquoin covers of warm pastry&hellip as if the ice had just been taken from the oven.&rdquo In fact, President Jefferson enjoyed ice cream so much that he had an ice house excavated on the White House Grounds, in part to ensure that the chilled treat could be made during the summer months!

Lady Bird Johnson, a well known conservationist, also chose a flower-themed dessert for her daughters&rsquo engagement parties. White House Executive Chef Henry Haller&rsquos &ldquoflowerpot sundaes&rdquo were served in clay flowerpots, and featured layers of sponge cake, ice cream, and meringue, topped with a fresh flower.

Franklin D. Roosevelt&rsquos 1945 inauguration took place in the midst of World War II and adhered to wartime butter and sugar rations. White House cook Henrietta Nesbitt consequently served&mdashperhaps to the dismay of President Roosevelt&rsquos guests&mdashpractical, unfrosted cakes!

The White House state dinner took on a special elegance and importance to White House entertaining during the John F. Kennedy administration. First Lady Jacqueline Kennedy preferred to serve sophisticated French cuisine, including such desserts as petits fours, chocolate mousse, crème brulée, bombe glacée, and Saint-Honoré cake, which have a cream puff base and velvety cream filling.

White House holidays and celebrations have been accompanied by fantastic sweets and pastries, but presidents do not always need an excuse to indulge in their favorite desserts. President Theodore Roosevelt also had an impressive appetite and a weakness for sweets. Among his favorites were Sagamore Hill Sand Tarts, named for his Oyster Bay, New York, estate.

President Ronald Reagan preferred a simpler treat: jelly beans. The Herman Goelitz Candy Company, makers of Jelly Belly, furnished the White House with jelly beans throughout Reagan&rsquos presidency, especially his favorite flavor: licorice. He also enjoyed his wife Nancy&rsquos coconut Macaroons (her recipe is below!).

Chocolate chip cookies were preferred by George H.W. Bush and Bill Clinton. Chocolate is non-partisan.

Thus, whether they preferred jelly beans or tarts, fruitcake or chocolate mousse, presidents have had no shortage of ways to satisfy a sweet tooth.

Nancy Reagan&rsquos Coconut Macaroons

1 pack Shredded coconut (7-oz)

Preheat oven to 325°F. Line 2 cookie sheets with foil. In medium bowl, beat egg whites, sugar, salt and vanilla. Add flour and blend well. Fold in coconut. Drop by teaspoonfuls onto cookie sheet 1 inch apart. Bake for 15 to 20 minutes. Let cool on cookie sheet. Remove and store tightly.


Watch the video: TRYING WEIRD AMERICAN CANDY! WJelly