Archives For i love holidays

carrot cupcakes + white chocolate-cream cheese frosting.

April 23, 2011 — 5 Comments

Carrot cake, I’ve learned, is a love-it-or-hate-it type of dessert.

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Personally, I can’t understand what there is to hate about carrot cake. I suppose it has something to do with the idea of vegetables sneaking into one’s dessert.

I can think of someone who would never be appalled to find carrots in cake form: that’s right, the Easter bunny! Listen – I know I don’t have kids yet, but Easter is still one of my favorite holidays, and I absolutely love the idea of making a carrot cake for the Easter bunny. It’s like baking cookies for Santa. It’s fun. It’s festive. And kids or no kids, it’s sure to put you in the holiday spirit.

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I don’t like any raisins or nuts or canned pineapple in my carrot cake – I prefer it to be pure and simple. I went with Deb’s recipe on Smitten Kitchen after going back and forth with Alton Brown’s recipe, as I was worried that Alton’s would come out too dense for cupcakes. I may try it in the future for a layer cake.

One of the common themes or suggestions I discovered while reading various recipes is that the more finer the grate you get on the carrots, the lighter the cake batter is going to be. Now, the easiest way to grate carrots is using the food processor, but it also produces a pretty thick grate. Using a box grater is better, and using a Microplane zester is ideal. I won’t lie to you – it’s also a big pain in the booty. Deb’s recipe calls for three cups, and I had one 16-ounce bag of carrots. By the time I peeled them, and grated them down to the heads and tossed those (careful because you don’t want to grate your fingers as I often do!), I had about three cups. Listen – the way I see it, just tighten that core, and get a mini-workout in as you grate. It’s a good arm workout. You may even break a sweat.

As for the frosting, cream cheese is the obvious choice for carrot cake or cupcakes. Here, we just kicked it up a notch by adding my latest favorite secret ingredient: white chocolate. It adds another level of richness and sweetness that you just can’t get from powdered sugar alone.

If you love carrot cake, you must try this recipe. And if you think you don’t like carrot cake, I triple-dog-dare you to try this recipe. These cupcakes are so moist, so perfect – you won’t even believe vegetables are capable of producing such lushness.

Carrot Cake Cupcakes

Adapted from Smitten Kitchen

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 1 pound carrots, peeled and finely grated using a Microplane (about 3 cups)

Preheat oven to 350°F.

Line 24 cupcake molds with papers, or butter and flour them.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots. Divide batter among cupcake molds, filling each about 3/4 full.

Bake cupcakes 18-20 minutes, rotating pans halfway through, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

Makes 24 cupcakes.

White Chocolate Cream-Cheese Frosting

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 1/4 cups confectioners’ sugar, plus more if needed
  • 3 1/2 ounces (1 bar) white chocolate, melted and cooled

Beat all ingredients in stand mixer on medium speed until combined and fluffy. Taste for sweetness, adding more sugar if necessary. Chill the frosting for about 10 – 20 minutes until it has set up enough to spread or pipe properly.

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the pastry queen’s sugar cookies.

January 2, 2011 — 1 Comment

It’s a New Year. You’re ready to hit the gym, abstain from alcohol, detoxify your insides…

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And after all of that…maybe have a sugar cookie? Or two. After all of that, you’ll probably deserve at least two sugar cookies.

Or perhaps your diet should start tomorrow. There’s still plenty of time for cookie-making today. This way, you can feel just as crazy as I do for making cookies – sugar cookies, no less, perhaps the most holiday-ish type of cookie in the book – the week after Christmas. The week after you’ve probably made, seen, and eaten more cookies than you’ll ever want to remember.

That’s how I roll. Because crazy or not, sugar cookies are Daniel’s favorite cookies ever – and when Katy selected them this week for Project Pastry Queen, I just had to make them. Even though I’m otherwise on cookie/cake/torte/tart/bar/brownie overload. And let’s not even mention those infamous Baked brownies I made yesterday.

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Yes, clearly I have issues.

If you do, too – or if you just happen to love sugar cookies, I highly recommend these. Rebecca Rather calls them “Sugar Saucers,” and her version appears to produce a thicker, more saucer-like cookie than mine as shown, because I flattened mine out perhaps a bit more than necessary. Either way, they’re just how we like our sugar cookies in this house:  chewy on the inside, crunchy on the outside, and bigger than your head.

Happy New Year, dolls!

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the perfect {last-minute} NYE accessory.

December 29, 2010 — 4 Comments

With less than 2 days until New Year’s Eve, I won’t tempt you with any gorgeous dresses or irresistibly sparkly shoes.

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{Although – there is always overnight shipping}

This little treat comes in with a much lower price tag, and best of all – it’s entirely manageable for Friday. In fact, I’d put money on the fact that you’re likely already paying a visit to the nail salon in the next day or two. You won’t find me there, of course, because last week I (finally!) tried the new gel nail polish everyone has been raving about.

There are several different brands, but the one I went with was OPI‘s new line called Axxium. I went this route because I’m slightly psychotic about my fingers matching my toes exactly, and since the other lines don’t have regular polishes to match each of their colors, I went with OPI.

Review of the color:

This color you see pictured is called “Lucerne-tainly Look Marvelous,” and you can get it by way of their regular polish – it’s part of the Swiss Collection – or their new gel nail polish, Axxium. A win-win for me because I can use the gel for my hands and the regular for my toes. Now, I must preface this by saying that I’ve never been a fan of sparkly nail colors in the past; this color, however, I love. I can do glitter as long it’s not a slight shimmer, or worse, frost. That would be gross.

It’s full-on glitter, and full-on perfect for New Year’s Eve. There is also a gold glitter version called “Glitzerland” for any of you who are going for the gold via your accessories this Friday.

Review of OPI Axxium:

I had this done one week ago, and so far, so good. It’s supposed to last for up to 3 weeks, and I’m not even close to one sign of a chip. I have heard some complaints that the color lifts on some people, so we’ll see if I run into that problem. I will be back with a full update after my 3 weeks is up, and I’ll also be trying the other brand my salon carries, so be on the lookout for that.

The cost (at my salon) was $30. If this lasts the full 3 weeks, it’s a total bargain – not to mention the time you’re saving for weekly manicures. It does take more time to do the gel – it took about 45 minutes start to finish for me – and you also need to soak it off when you get it re-done. You can, however, soak off while getting a pedicure.

I think the idea of a polish that lasts for 2-3 weeks is absolutely brilliant, especially for things like vacations, or better yet – busy schedules. Clearly the only negative I can think of so far would be for those who like to change their color frequently, which is the first thing my manicurist said to me. I may have been one to get bored from week to week in the past, so we’ll see if I can make the switch to a one-color kind of gal. At least for a few weeks, that is.

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stuffed mushrooms.

December 28, 2010 — Leave a comment

New Year’s Eve is fast approaching. If you’re hosting anything, whether it be a full-on cocktail party or just a casual gathering with friends, chances are you’ll want some nibbles to go along with all of that champagne.

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Stuffed mushrooms are the perfect thing to make because just about everyone loves them. Well, everyone except for all of those poor, long-suffering mushroom haters out there – of which, unfortunately, there are many.

You never know though – these mushrooms may just convert them. Take a look at Daniel, the darling who never ate a mushroom for the first 33 years of his life. He loves these stuffed mushrooms.

I’d never made stuffed mushrooms before, but as an avid {and that’s an understatement} mushroom lover, they’ve always been a favorite thing to eat. I was intrigued to learn how they’re made:  the stuffing is generally a finely chopped mixture containing the stems that have been removed from the caps, plus lots of other tasty goodies. I loved the use of cream cheese here that I discovered via Annie of Annie’s Eats {original recipe in the link below} but I adapted other parts of the recipe to my taste. For instance, I tend to shy away from the use of onion powder and the like, so I opted for fresh minced shallots instead. The other main change I made was that I pre-baked the mushroom caps to get all the liquid out of them before I stuffed and baked them.

I have to tell you, these mushrooms were a *huge* hit at a recent cocktail party, and I think they’d be a fabulous addition to any New Year’s festivities.

Stuffed Mushrooms

Adapted from many places, including Annie’s Eats

  • 30 large button mushrooms
  • Cooking spray {I use Pam with Olive Oil}
  • 1-2 tablespoons chopped garlic
  • 1 shallot, chopped
  • Kosher salt
  • Crushed red pepper flakes and/or freshly ground black pepper
  • 8 ounces cream cheese, room temperature
  • 1/4 cup grated Parmesan, plus extra for finishing {fresh is better, but definitely nothing from a green bottle}
  • Dry bread crumbs

Preheat oven to 400 degrees. Lightly coat a baking sheet in cooking spray with cooking spray.

Remove stems from mushroom caps, tossing them into your food processor as you go. If you don’t have a food processor, you can finely chop and add to a bowl – but a food processor makes it all much easier.

Take the caps and place them face down on prepared sheet pan. Bake them for 10 minutes, until the mushrooms exude liquid onto the pan, and remove from oven. Let them sit and cool on the pan – even more liquid will likely be released, which is what you’re looking for. Turn oven down to 375 degrees.

While mushrooms are pre-baking, chop garlic and shallots and add to the food processor. Pulse until everything is finely chopped and combined. Heat olive oil in a sauté pan over medium heat and add veggie mixture to the pan. Season with a touch of salt and a hit of crushed red pepper flakes and cook for about 5 minutes, until there is no more moisture in the pan. Turn heat down slightly and add cream cheese and Parmesan. Stir until the cheeses have melted, and then turn the heat to low. Taste to make sure it’s seasoned the way you like, adding more salt or pepper. Now, you are ready to stuff your ‘shrooms!

Remove mushrooms from wet pan and place onto a clean surface. Wipe the pan out with a paper towel, and spray again with cooking spray. Add a nice-sized spoonful of cheese mixture to each mushroom cap and place onto the pan. I leave the heat under the pan on very low heat, because I find the mixture to be easier to work with when it’s still warm and pliable. Once all caps have been stuffed, sprinkle with bread crumbs and more Parmesan cheese, and pop them into the oven for about 2o minutes.

Garnish with finely chopped parsely, and enjoy!

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black + white cookies, and a holiday tradition.

December 24, 2010 — 2 Comments

There are few things I love more than a good tradition shared amongst loved ones. I think this is why I love the holidays so much – they create the perfect opportunity to start your own family tradition, and take part in it each year.

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These black and white cookies were just that:  the beginning of a tradition for Daniel and I. I had read in a magazine a compilation of holiday traditions submitted by readers. One reader’s story particularly caught my eye – every year, the family drank champagne and enjoyed a plate of donuts while decorating the tree; the couple saved the wire cage off of the bottle each year, noting the date on the back, and saved all of the cages on a decorative branch throughout the years. I love traditions, and I loved this idea, but wanted to make it our own. So, I set out to pick a treat to make each year in place of the donuts. I thought of the obvious choices – like sugar cookies or gingerbread men – but I wanted to do something unique. I liked how they had chosen donuts as their signature snack; it was something different. The top runners-up were:  Rice Krispie treats – they were something we could easily make with our kids one day, coconut macaroons, and black and white cookies. I ended up going with the black and whites – they represent New York, and because that’s where Dan is from and we both feel such a tie to that city, we liked the idea of bringing some New York-love to the tradition we’d eventually share with our children.

So, black and whites it was. They seemed easy enough. Shortbread-cake-like cookies, topped with an extra-simple chocolate and vanilla frosting. How hard can it be?

I tested two different recipes for these cookies, and truth be told – I didn’t find perfection. The first recipe I tested was the recipe I ended up going with over the second – from Smitten Kitchen, sorry Deb – after making some minor adjustments. The issue I had with the first batch is that they came out much too thick and rounded, and not nearly as flat as I wanted them. For the recipe below, I added more buttermilk to make them slightly more flat, and also used the back of a spoon to help shape them. You still want them to have some volume, but you don’t want them to be so round that they don’t sit upright when they are upside-down (the cookies are frosted on the flat bottoms). One of the main differences between the two recipes was the addition of lemon extract that Deb used in the cookie; the recipe below used lemon juice in the vanilla icing. Other than that, I found the icings to be similar. And I must add that Deb’s version was still delicious – I just preferred the cake-like texture of the recipe below, and thought it had a slightly better flavor.

I happen to think these cookies would be fabulous with champagne for New Year’s, or any other time of year for that matter. I’m still on the fence as to whether or not these will be a mainstay in our yearly tree-trimming, though I can tell you the champagne will stand the test of time. Our first little dated cage is lonely for now, but I can’t wait to watch it grow in the years to come.

Do YOU have any family traditions for the holidays? No matter what you’re celebrating, I hope it’s absolutely fabulous. Merry Christmas and a happy holiday to all!

Black + White Cookies

Adapted from Gourmet

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup well-shaken buttermilk, plus up to a 1/4 cup more as needed
  • 1/2 teaspoon vanilla
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

For icings:

  • 1 1/2 cups confectioners sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons water
  • 1/4 cup unsweetened Dutch-process cocoa powder

Preheat oven to 350°F.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth. At this point, you may add a bit more buttermilk if you feel the cookie dough is too stiff.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Use the back of a spoon to flatten them slightly if they need it. You still want them to be thick, but in nice wide circles. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Preheat oven to 350°F.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.

Makes 8 colassal black and white cookies.

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fantasy friday: my kind of christmas card.

December 17, 2010 — 3 Comments

Christmas cards. Some people love ‘em, some people hate ‘em.

Personally, I like for the Christmas cards I receive to include a photo. Regular cards do nothing for me. Yes, I get it that the thought is nice, but let’s face it – no one keeps them. They’re usually thrown right in the trash once the new year rolls in. Unless, that is, there’s a photo. The photo usually hangs around longer, maybe on your fridge, maybe in your office – for us, the photos sit on the bar area on our kitchen counter for months to come.

That’s right – I like Christmas cards with photos. Family photos are totally cool in my book, and further – I think they are pretty  imperative if you have growing children. What’s not super-cool in my book? When a couple has their photo taken for a Christmas card. Believe me – I’m just as vain as the next person, and there’s nothing more I love than a great photo of Daniel and I…but the thought of us sending out a Christmas card capturing one of our precious moments – and believe me, there are plenty of them – makes me gag.

So, I suppose I don’t need to tell you not to hold your breath for one of those this year. I’ll be saving that for the day we have a beautiful family of our own – because in my book, that’s something worth showing off. And when that day arrives, I’d love to do something over-the-top like the portrait the Kardashian’s had taken this year. I love that they switch up the theme each year, and I am particularly smitten with the dramatic vibe of this super-glam edition. I love the solemn faces, and of course – I’m positively dying over the fashion. I mean, just look at little Mason – I die.

I’m also dying to know what YOU think about Christmas cards. Are you into the photos, or would you rather go without altogether? Are you obsessing over this glam-ed out photo op from the Karsdashian clan, or is it a little too haute for the holidays?

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methodology: shopping on a budget.

December 2, 2010 — 5 Comments

By now, I think most of us are aware of the benefits of the high/low mix. You know the drill – certain items are worth the splurge, and will serve as the backbone of your wardrobe for years to come, while others are meant to be purchased on the cheap. So, a Chanel bag is an investment you will have for the rest of your life – but do you really need a t-shirt that costs over $200? Of course you don’t!

This is by no means anything new, but I think it can be hard to decipher which items merit a substantial purchase and which pieces are things we could stand to save a penny or two on. Because the holiday season has quickly come upon us and I know we could all benefit from a party dress {or three} on the cheap, let’s talk money-savers.

Basics are an easy argument here; they get washed, they get old, and you can throw them out and replace them when they get old without feeling guilty about it. There’s nothing worse than spending $50+ on a Theory t-shirt only for it to develop those tiny little holes after one trip through the washing machine. But – why buy a dress on the cheap, you wonder? Simple. We’ve all been there before:  You wear something to an event, like a wedding, get photographed in it a bajillion times, and suddenly your latest sequined Haute Hippie number feels as dated as an 80s prom getup. You’re over it. When you’re spending less than $30 on a dress, you can wear it once and not feel bad about it. That’s what it was designed for. The same goes for the anything and everything trendy – you can have your fun with it all in the here and now, and when it’s over, it’s over. No guilt, and no looking back. Onto the next.

I have a few sources that I typically like to start with when I’m looking for a particular item or trend for less. The first stop? Forever 21.


If the idea of this place wigs you out, you’re not alone. I know that walking in to this crazy store can be a bit overwhelming. It’s always huge, crowded, and filled with what appears to be a bunch of junk. The thing I’ve learned about Forever is that hidden amongst all of that junk, there are always hidden gems. Always. A very good friend of mine is the one who we can thank for this lesson:  You’ve got to try things on. Have a bit of an imagination; some things don’t look so great on the hanger – but once they’re on, you’d be surprised. Ever since I’ve opened my mind up to this place, I swear I have found so many great items that *no one* ever believes I bought at Forever for less than the cost of a pedicure.

Another thing I’ve learned along the way? Shop online. You don’t have to deal with the crowds, and you can easily stock up on things that don’t require trying on like t-shirts and jewelry. I sometimes even nab pieces that really should be tried on, and they usually fit; if not, you can easily return them to your nearest store.

Things I like to buy from Forever 21:  basics like t-shirts, tanks, and leggings; dresses; tons of crazy costume jewelry; super-trendy pieces like metallic minis and sequined shorts.

ASOS has fast become my absolute favorite source for both basics and dresses for events. I have purchased several dresses for weddings (one being an asymmetrical velvet black one-shoulder dress, and another being a taupe one-shoulder long gown) for under $100 – some even under $75! I have heard ASOS be referred to as the British version of Forever 21, but I find the quality to be far-superior. They recently launched their US site, featuring free shipping and free returns, which is another reason I’m such a big fan.

Things I like to buy from ASOS:  basics like t-shirts, tanks, and leggings; party dresses like this black feather-sleeved minidress; accessories, including both shoes and handbags.



Zara would likely be my #1 choice when it comes to trends on the cheap, if only they had an online component. I have found some of my favorite pieces from Zara – I particularly love getting jackets and blazers there, as well as shoes, tops…basically everything. I typically shy away from buying things requiring a great fit – like pants, jeans, or other bottoms – from Forever 21, but you can definitely count on those at Zara. My favorite pair of black pants ever is from Zara, and of course, fit is also important when it comes to jackets. Though slightly more expensive than Forever, it’s for good reason – everything is of higher quality.

Online Sale Sites like Gilt Groupe, Shop It To Me, and Shopping Notes

If you don’t know about Gilt Groupe already, perhaps I shouldn’t tell you about it. If you’re someone who always get carried away when you know you’re getting a deal – like me – then this is quite a dangerous site. It’s basically a sample sale of designer duds happening everyday at noon. If you aren’t already a member and think you can handle the daily temptation, you can score an invite here.

Shop It To Me, on the other hand, is just a congregation of all sales currently going on throughout the web. You choose your favorite designers and/or sites, let them know your sizes, and they send you a daily email with items – all on sale – that match your criteria.

Shopping Notes is where you go when you’ve found the perfect item with the not-so-perfect price tag. You save the item to this site, and they notify you the moment it goes on sale. It’s kind of a no-brainer.

Other go-to sources include: American Apparel for all things t-shirt/tank/simple cotton dress-related, Topshop for more on-trend pieces like party dresses and accessories, Urban Outfitters for more dresses and tops, Gap for t-shirts {especially the super-soft ones from their GapBody line} and accessories like sequin totes and ballet flats, J. Crew for jewelry – though it’s not always on the cheap side,  Old Navy for things like winter coats and cardigans, BB Dakota for items like leather jackets at a much lower price-point, Madewell for basics like t-shirts and cardigans, Target and Wal-Mart for certain items like sweatpants {just got a great pair of baggy sweats in the boys’ department at Target} and love the Norma Kamali line at Wal-Mart, and of course H&M {if you’re lucky enough to have one near you, as they very-unfortunately do not have an online component} for anything and everything.

Shoe sources: ALDO is literally my obsession when it comes to shoes on the cheap – it’s the first place I look when I’m looking for a new trend or style, Baker’s comes in at a close second – my favorite YSL look-a-likes come from there, Steve Madden for basic pumps {and I especially like the Steven brand also carried on the site}, Zappos for when you need something *super* quick – literally, your shoes will be delivered the next day, and Jessica Simpson for great platforms and boots.

Any other favorite ways to save that I’ve missed? I’d love to know!

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a {totally martha} thanksgiving-inspired menu.

November 22, 2010 — 1 Comment

Thanksgiving. It’s kind of a big deal.

Who else could we trust for an event like this other than Martha Stewart?

Martha is a serious role model of mine. I can’t even tell you how many friends and acquaintances have referred to me as the “Martha of our generation” – and I can’t even begin to tell you how flattering that is. With Thanksgiving RIGHT.AROUND.THE.CORNER, I figured the perfect way I could pay homage would be to create a Thanksgiving-inspired dinner party menu all in the name of Martha.

The best part is:  Although the recipes are indeed things you could, should, and would make for Thanksgiving Day itself, they’re also things that you could make any other night – for a fabulous fall dinner party, Christmas Eve, or otherwise. Who wants to spend all that time trying to perfect a giant turkey when you won’t be making it again for another year? So, instead I tried to piece together items that won’t limit you to this one {albeit very special} day a year; you won’t find any green bean casseroles or sweet potato pie, but what you will find is a perfect mix of dishes that will work well for any fall or winter occasion.

Got it? Thanksgiving-friendly, but not Thanksgiving-only. I’ve gone ahead and tested all of these recipes for you, and I promise they are all nothing-short-of wonderful. And most importantly, they’re all *totally* doable – no matter what your level of skill in the kitchen may be.

Thanksgiving-Inspired Dinner Party

{all from Martha Stewart}

Pear and Sparkling Cider Cocktails

Baked Brie with Pecans


Fall Salad with Maple Vinaigrette

Cranberry-Stuffed Cornish Game Hens


Maple-Glazed Parsnips and Carrots


Luxurious Mashed Potatoes

Caramel Apple Bread Pudding

The Starters:

You’ll die for the Pear and Sparkling Cider Cocktails. I’m not usually a big bourbon drinker, but this is honestly my new favorite specialty cocktail for fall. You can make them totally ahead of time, and I love the garnishing of the glasses with those beautiful, brown Bosc pears. The Baked Brie with Pecans is another go-to favorite appetizer – I love that all you need to buy is the Brie, if you typically have pecans, brown sugar, and maple syrup on hand like I do. This is best served warm, so it’s best to try and have it out when your guests are first arriving. The Fall Salad with Maple Vinaigrette is a no-brainer – it has all of my favorite fall ingredients packed right in, like apples and blue cheese, and the easy dressing ties in the maple flavor which is found in several of the dishes throughout this menu. You can make this ahead of time:  Just leave your dressing in the bottom of the serving bowl, and add your salad ingredients on top; give it a toss when you’re ready to eat. Just make sure to douse your apples in lemon juice so they don’t turn brown on you.

The Main Course:

The star of the meal is, of course, the Cranberry-Stuffed Cornish Game Hens. I love anything and everything miniature – so clearly I opted to make these darling little birds over a giant turkey. A turkey can be daunting, and definitely Thanksgiving-only, so these baby birds are the perfect substitute. I must admit, I had never stuffed a bird before. The idea freaked me out a bit, but the end result is so delicious that now I totally get what all the fuss is about. Make sure your hens are dried very well with paper towels to ensure you get a nice, crispy skin. Love the rye bread stuffing, and the dried cranberries add the perfect fall touch. Salt your hens a day in advance if you can, as you always should do with meat to ensure better flavor. You can do the stuffing ahead of time, and stuff your hens before your guests arrive – as the tying of the legs can take a few minutes. They bake for about an hour, so I would probably get them in the oven when your guests start to arrive, depending on how much time you like to have before the main course comes out. You’ll have to do a quick pan gravy when they come out, but it only takes a few minutes.

The Sides:

Sides are always a favorite amongst dinner guests, whether on Thanksgiving or any other night of the year. The Maple-Glazed Parsnips and Carrots are sure to be a hit; just be careful on your timing, as the skinny ends of the veggies can burn pretty quickly. I love how the tops of the carrots are left on – it gives the dish that rustic quality, and looks so beautiful. It’s no secret that I love to roast my vegetables, but these are tossed in maple syrup rather than olive oil, which continues that flavor-theme of maple throughout the menu and feels perfect for fall. Oh, and there’s bacon. Enough said. You can prep your ingredients and put them on the pan in advance, then just toss them in the maple syrup and stick the pan in the oven after your hens have been in about 5 or 10 minutes – unless you’re lucky enough to have two ovens. Just keep an eye on them and take them out when they’re roasted to golden-perfection. It’s okay if they’re not piping hot when they’re served – some dishes are perfectly fine to serve at room temperature, and this is one of them.

And once you taste the Luxurious Mashed Potatoes, you’ll understand the name. There are hands-down the best mashed potatoes I’ve ever made, thanks to one stick of butter and over a cup of heavy cream. The trick here is to pass them mashed potatoes through a fine-mesh sieve or strainer – you’ll end up with the creamiest, smoothest mashed potatoes you’ve ever tried. I added fresh parsley and chives for some color. You can do them ahead of time, and just warm them in a baking dish covered in foil in a 350 degree oven for about 10 to 20 minutes.

The Dessert:

By this time of year, I’ve thoroughly exhausted my obsession with all-things pumpkin, and this Caramel Apple Bread Pudding is just the solution. There’s an out-of-this-world Caramel Bourbon Vanilla Sauce that can be made totally ahead of time, and you’ll want to make the full amount so you can have leftovers for vanilla ice cream later in the week. You can also assemble everything else ahead of time, and pop it in the oven right when you take your hens out. It takes about 40-50 minutes to bake, so that way you can have time to enjoy your dinner and let it get settled before enjoying your grand finale.

*If you double the drink recipe, and scale up the salad a bit, everything here will serve 6.

In Complete Menus, Dinner Party Worthy , , , , , , , , , ,
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trick or treat.

October 28, 2010 — 7 Comments

I don’t know about you, but I am *super* excited about Halloween this year. Halloween is one of my absolute favorite holidays, and I will never understand the people who choose not to partake in the fun. All of that said, I was feeling that the past couple of years my costumes may have been a little too realistic, and not exactly whimsical or out-there enough (think Rachel Zoe – and yes, Daniel was kind enough to be my Brad). Don’t worry, dolls, because this year that’s about to change. You’ll have to stay tuned to see the final result, but I can assure you it will be worth the wait! Or, you know… At least good for a laugh or two.

And to go along with my renewed obsession with one of my all-time favorite holidays, I’ll be hosting a little pre-party to get the evening going. I happen to live right in the heart of where most of the parties are happening downtown, so it’s a natural place for friends to gather to start the night.

I know what you’re thinking – who am I kidding? We all know the truth:  It’s the perfect excuse for me to make lots of fun Halloween eats and treats for all of my faves. Here are some of the greatest Halloween-themed goodies I’ve found around the way this year – some of which I’ll be making this weekend!

Witches’ Brew

{found here}

You know any theme party of mine must start with a signature cocktail for the evening, and this witches’ brew is pure perfection. I found a black plastic witches’ cauldron to serve it in, and one of my besties is even bringing the dry ice! It’ll all go perfectly with my spider-web covered walls. Just don’t forget the vodka.

Spiced Pumpkin Cupcakes

{found here}

I’ve seen a lot of Halloween cupcakes, but these are by far my favorite. Annie of Annie’s Eats did such a fabulous job with the decorating, and most importantly, I know I can trust her recipe to be great. I love the way hers turned out so much that I plan on decorating mine very similarly – though I can’t say for sure they will turn out so perfectly!

Jack-O-Lantern Cheese Ball

{found here}

Because we’ve got to have a little something savory to go with our sweets. I fell in love with this pumpkin the moment I saw it, and I know it’s going to be a hit. Who doesn’t like cheese? The mini pickle for the stem is just brilliant.

Ghost Meringues

{found here}

There’s something so adorable about little white ghosts, and I couldn’t resist these meringues. I’ve still yet to try a meringue recipe but it seems pretty easy, and these are even more special thanks to the chocolate-coating on the bottom and the elegant little silver beads as eyes.

Graveyard Pots de Crème

{found here}

These are basically little chocolate puddings with Oreos made to look like dirt, and Milano cookies serving as tombstones. Die. So adorable. Probably a little too fancy for the type of gathering I’m hosting, but if I were doing a sit-down dinner I would so be making these.

Jack-O-Lantern Cake Pops

{found here}

I realize the jack-o-lantern is making multiple appearances here, but these cake pops are just too cute to leave out. If you’re unfamiliar with Bakerella, then I suggest you familiarize yourself, because everything she makes is just incredible. I’ve been toying with the idea of making her famed cake pops lately, but I’ve decided to go with cupcakes this time because I just couldn’t resist some of the special decorations I found. Maybe I will try them out for another certain favorite holiday?

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labor day is for lovers.

September 2, 2010 — 7 Comments

Yes, it’s true. Summer is coming to an end. But that doesn’t mean the fun has to stop. In fact, it gives us all the more reason to celebrate. And I think Labor Day weekend brings with it the perfect opportunity to come together and do just that.

So – what does my recipe for success look like for the perfect Labor Day fête?

To start, we’ll need a pool. Or, a beach. A beach works, too.

This one should do.

We will be at the pool of great friends of ours, who live in a fabulous condo right on Fort Lauderdale Beach. This way – we get a pool, and the beach.  Take that, Ben and Christine Stiller.

Next on the agenda will be a bikini, of course. Here is a lovely one I picked out – I’m dying to try on those bottoms, and I can’t get enough of that citron color.

This gorgeous tunic from Melissa Odabash is anything and everything I could want from a coverup. The embellishments add just the right amount of sparkle, and as you’ve hear me say before – you can never go wrong with white.

Now that we’re all dressed, what’s next? A cocktail, I say. What better accessory is there? Forget the jewelry, forget the bag – hell, forget the shoes if you can. Let’s all just focus on keeping a specialty cocktail in our hand at all times.

We’ll be drinking these Blackberry Thyme Margaritas on Monday, pictured above in the center. Likely my new favorite libation of the summer, we recently made these for one of our favorite couples during an impromptu dinner party. Post to follow soon – promise. Until then, you should try them. C’mon. There’s tequila. And muddled blackberries. Fresh thyme. What’s not to like?

Nothing goes better with summery cocktails than a few tasty appetizers to ensure a happy crowd. How about a guacamole bar? I’m in love with this idea, and we will definitely be using it at our pool party this weekend. I’m thinking small bowls filled with queso fresca, chopped bacon, jalapeños, and fresh salsas scattered about the guacamole. Any other ideas?

We’re going to be grill-less at our party – but for all of you out there with grills, what better way to do Labor Day up right than serving up grilled lobster? I’m jealous at the very thought.

But, hey – I can’t really complain. We’ll be doing a delicious make-your-own sandwich station, complete with assorted fresh breads, meats, cheeses, and veggies. Add a few little bowls of different aiolis made with fresh herbs for an extra-special touch.

Anything involving S’mores is always a classic, and to me they just scream summer. They’re super easy, and everyone can have fun making their own. You can do the real thing if you have a grill, but we will likely try something we don’t need a fire for, like these *adorable* S’mores Pops. Seriously, how beyond cute are these? Can’t.even.stand.it.

I must admit, I don’t use fresh flowers nearly as much as I’d like to. They really add something special to any kind of celebration – or just a random day, placed right on the kitchen counter. I absolutely love this idea of placing little bouquets of flowers around an outdoor party. Wrapped up like so, guests can take them home as party favors when they leave.

That’s my idea of Labor Day done right – but what do YOU think? What’s everyone else doing this weekend?

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