A Special Engagement. . .

My oldest buddy ol’pal, Gina, is getting married!  And boy do I love a good wedding.  They’re such a great excuse for good food, music, and friends to get together and celebrate.

Gina and I grew up together – as in we knew each other when we were babies (our parents were college friends), so we saw each other through the ups and downs of life, and spent many holidays celebrating together.

And while weddings bring out my happy, fun-loving side, the idea of marriage decidedly does not.  Not to be Debbie Downer, but it’s hard.  Am I right?

There’s this little thing I’ve been obsessed with lately.  I call it “celebrating mediocrity.”  You know, like when my husband cooks dinner once a year and then congratulates himself during the entire meal as if he’s never been served amazing food before.

Apparently (unlike me) his hands have been miraculously blessed and anything he touches is awe-inspiring.  To be fair, those are my words, not his (even if they’re spot on, ahem).

Yep, it’s hard to tolerate.  And when he has taken all of the kids with him to the grocery store because it was the weekend (and I was incredibly sick), old ladies and a few men have stopped to congratulate him on his bravery venturing out alone into the unknown with all of the kids without his dutiful wife.

Are you kidding me?  I sent him with a detailed list.  He’ll be fine.  That right there is “celebrating mediocrity” at its finest.  You will never see an old woman, or a man, stop to awe at me for shopping with my kids.

Nope, I get dirty looks for toddler meltdown in aisle 5.  So, the next time your husband does something mediocre, do what I do and raise an imaginary glass to him to celebrate – facetiously, of course.

Oh, sorry I’ll get down off my soapbox.  Where was I?  I mean before my whole tirade. . .ah, my dear friend Gina.

Yes, I’m so excited for her because she gets to have a wedding all about her, with flowers, and pretty dresses, and presents. . .and at the end of the day, a husband (to wait on, and clean up after, and take to the emergency room after he runs over his foot accidentally with the lawnmower blade – good times).

Let’s try this another way, Bob (that’s not his real name) is so lucky because Gina is one of the most sincere, honest, kind people that I know.  She is funny, and if you’re her friend, she’ll take anyone down who tries to talk bad about you.  She’s just as beautiful inside as she is outside.

I know that she’s going to put everything she has into this marriage, so he better bring it because she deserves nothing but the best.

So what are we waiting for?  Let’s celebrate!  Wouldn’t these be cute as individual servings of wedding cake?

Mini Angel Food Cake Adapted from Norpro Professional Essentials

1 3/4 cups sugar

1/4 tsp salt

1 cup flour

12 egg whites (room temperature)

1/3 cup warm water

1 tsp vanilla

1 1/2 tsp cream of tartar

Preheat the oven to 350 degrees.

Process the sugar in a food processor until fine.  Put half the sugar in a bowl, along with the salt and flour and whisk – set aside.

In a large bowl whisk the egg whites, water, vanilla, and cream of tartar for two minutes.

Using the hand mixer to continue to beat the egg whites, slowly add the remaining sugar while continuing to beat.  Once the egg whites start forming peaks, spoon the flour mixture lightly over the top and using a rubber scraper fold into the batter carefully.  Continue to add the rest of the flour and fold into the batter.

Spoon the cake batter into ungreased cake cups until 3/4 full.  Bake for about 35 minutes, or until there are no crumbs on your toothpick or cake tester.

Immediately turn them over onto a wire cooling rack for at least 20 minutes.  After that time, you may have to loosen them gently from the pan with a nylon scraper (to not scratch the pan).

Store covered when completely cool, or serve.

I ended up with leftover batter and was able to make a pan of mini cakes using this pan.

Sources:
4 inch Silver Cupcake Pick

Mini Angel Food Pan

Individual Pie and Burger Bun Pan

Mr. & Mrs. Stamp

Flourish Frame Rubber Stamp

Mini Wedding Dress Copper Cookie Cutter

Rose Cake

I received a comment from Lisa (Hi!) and she requested some information on this cake - which previously was nothing more than a  photo in a birthday collage I’d thrown together earlier this year.  See, I do read comments!

Anywho, this is the rose cake. . . and I love it.  Like me, you’ve probably seen these rose cakes everywhere, and they are so much fun.  I wanted to do something a little different with mine – I wanted a strawberry cake (something about strawberry just screams summer to me) covered in colored roses.  And I wanted them layered so some actually stand taller than the others, for visual interest.  For the recipes, see below.  For a great tutorial, click here.

To layer the roses (on the top of the cake only), simply pipe a rose over the bare space between roses.

Although this particular cake was a soft Strawberry Cake, I think a lovely white cake (just omit the sprinkles unless you want a “funfetti” cake) would also make for a stunning interior.

Super Soft Strawberry Cake Adapted from Family Circle Magazine

3 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup solid vegetable shortening
2 cups granulated sugar, divided
2 teaspoons vanilla extract
2 tablespoons strawberry liqueur
1 cup buttermilk
Red food coloring
2/3 cup diced strawberries
6 egg whites
1 teaspoon cream of tartar

Preheat the oven to 350.  Spray three 9 inch (round) cake pans with PAM spray and line with parchment.  Set aside.

Whisk the cake flour, baking soda, and salt together in a medium bowl; set aside.  In a large bowl, cream the shortening and 1 ½ cups of sugar together.  Beat in the vanilla and the liqueur until combined.

Next, in three additions beat in the flour mixture alternating with the buttermilk – beginning and ending with the flour mixture.

When the flour and buttermilk are completely incorporated, add the diced strawberries and a few drops of red food coloring.*

In a large mixing bowl, beat the egg whites until foamy and add the cream of tartar, and gradually add the remaining ½ cup sugar.  Continue beating until stiff peaks have formed.

Gently stir some of the stiff egg whites into the batter.  Then fold in the remaining egg whites until completely incorporated.

Divide the batter between the three prepared cake pans and bake in the oven for about 25 to 30 minutes, or until done.  Let the cakes cool for 10 minutes in the pan (placed on top of a cooling rack).  After 10 minutes, turn the cakes out onto the wire rack to continue cooling.**

*The cake lightens up after baking, so I like to add enough color for the batter to be a shade or two darker than my desired color.

**My sister-in-law (Hi Lisa!) shared this tip with me – it not only keeps your cake really moist, but it also helps when assembling layer cakes.  Instead of cooling on the wire rack after the 10 minute cooling period in the pan, turn the cakes out onto plastic wrap and carefully (they’re hot!) wrap them up.  Then wrap each layer in foil and stack them on a cutting board (or cookie sheet) and place them in the freezer for at least an hour.

Click here to get the recipe for my favorite Italian Meringue Buttercream.  It’s delicious and the perfect consistency for piping frosting.

Mason Jar Party Favors

The Mason Jar Drink glass is trendy right now, but if you’re like me, then you probably know people who’ve been drinking out of these beauties for years.  I am loving the square Mason jar – so I purchased some of these for my daughter’s Bowling party favors.

I’ve listed some resources below in case your considering doing the same.  I put a hand sanitizer, a glow in the dark holder, and some candy inside for a sweet (and useful) gift.  Trust me, I hemmed and hawed about this one – do I buy something that everyone might throw away even though it’s reusable, or do I buy junk that’s definitely going to be thrown away?

I think you know where I landed.

*Just a note, I haven’t purchased from all of these sites, those that I have are marked with an “*” and I’ve had good experiences with them - no broken glasses and such.

Candle Soylutions Square Mason Jar*

8 ounce Mason Jar with Daisy Cut Pewter Lid*

8 ounce Mason Jar with Daisy Cut Lid*

Daisy Cut Mason Jar Lids*

Daisy Cut Lids – it’ll say $0.00 until you add them to your cart*

8 ounce Square Mason Jar

Pewter Daisy Cut Lid – sold separately

Kara’s Party Ideas – where to buy square Mason jars with lids individually

4th of July Fruit Stuffed Pastry

The 4th of July is almost here!  I can’t believe how fast this summer if flying by.  If you’re looking for a fast, fresh, and festive dessert to celebrate the holiday – look no further!  Fresh fruit is the perfect way to end a barbecue since it’s so light and refreshing.

I made my own puff pastry dough, but you could also purchase some in the freezer section of your grocery store.

I cut the dough into rectangles and scalloped circles, then brushed them with eggwash, and sprinkled sugar on top.  Next, I baked them in the oven at 425 degrees for 16 minutes.

Since they puffed up so much (hence the name), I pulled off the top layer and then scooped a generous portion of sweetened whip cream in the center of each, and topped them with fresh fruit.

As an extra treat, I filled the raspberries with melted chocolate.

Serve immediately after assembling.

A big salute to all veterans, the troops, and their families . . . .because freedom isn’t free! 

Happy 4th!

Linking to Tidy Mom, I Heart Naptime

“Wooden” Spoon Sugar Cookies

I saw this post and it immediately transported me back to my childhood.  Funny how that happens sometimes, right?

Back in the day, I had a friend whose mother (Barbara) kept a wooden spoon (decorated like a Girl Scout Leader) in her kitchen.

I think these would be cute made into a bride and groom, or a bride and bridesmaids, for a wedding shower.

I just love the big curls and the sparkly dress!

Citrus Lemonade

This concoction was simply a happy accident.  I was hosting a baby shower for my sister, and I wanted lemonade and soda mixed with some fresh lemon slices.  I was running out of time, so I asked my husband to pick up all the ingredients, and he showed up with everything on my list, plus bags of gorgeous limes, grapefruit, and oranges.  It was just meant to be.

Citrus Lemonade

1 – 2 liter bottle of Sierra Mist (or clear soda)

1 – bottle of lemonade (I used Simply Lemonade)

1 lemon, sliced

1 lime, sliced

1/2 of a grapefruit, sliced

1/2 of an orange, sliced

Right before serving, pour the Sierra Mist and the lemonade together.  Stir.  Add the slices of fruit and serve.

*I bought an extra bottle of lemonade and poured it into small food storage containers to freeze to make “lemonade” ice cubes so my punch was not diluted.

**If you have leftovers, strain the lemonade/soda mixture into a pitcher and store it in the refrigerator.  I made the mistake of leaving the fruit slices in it (once) and the grapefruit overpowered the lemonade, and it was bitter.

***If you like the look of this dispenser you can find it here.  I was lucky enough to find it at my local Target.  I also spotted this one and love it even more than the one I bought.  Ahh, c’est la vie.

Linking to Tidy Mom

Meyer Lemon Curd

This lemon curd is really delicious.  You can eat it straight from a spoon, in large mounds on top of pound cake sprinkled with berries, spread on toast, scones, or biscuits, or sandwich it between soft layers of white cake.  It’s really versatile!

At the Tea Party ladies were spreading the curd on Blueberry Banana Scones (recipe coming soon). . .yum!

Meyer Lemon Curd  Adapted from here

6 egg yolks

1 cup sugar

1/3 cup fresh meyer lemon juice (about 3-5 lemons)

2 Tablespoons lemon zest (using zester, if possible)

1 stick of cold unsalted butter, cut into Tablespoons

Before you start on the curd, you’ll need to set up a separate saucepan with a sieve propped on top so that you’ll be able to strain any cooked egg pieces and the zest.  Set this aside.

For the Lemon Curd:

Whisk the egg yolks and the sugar together in a medium saucepan over medium heat for 2 minutes (set the timer!).  Then whisk in the lemon juice and zest; continue whisking (constantly) for 10 minutes.

Remove from the heat and pour through the sieve (into the clean saucepan).  Gently stir the curd and zest around in the sieve to push most of the curd through.  Then remove the sieve and add the butter 2 Tablespoons at a time to the lemon mixture – whisking (with a new, clean whisk – you really don’t want chewy bits in your smooth, creamy lemon curd!) until completely combined.

When the butter has been completely incorporated, spoon into jars (with lids).  Keep in the refrigerator for 2 to 3 weeks.

Linking to I Heart Naptime, Tidy Mom

New Year’s Birthday Tea Party

Happy 2012 – I’m behind on the whole welcoming the New Year thing, but what else is new!  I’m either early or late – I just can’t seem to just simply be timely.

After the hustle and bustle of the Christmas Holiday, then New Years, my siblings and I got set to celebrate our mother’s “milestone” birthday with a surprise tea party.  It was quite the big to do since we all live in separate states, but (if I do say so myself) it seemed to go fairly smoothly.

I’ve included some of the food pictures (I know it looks sparse, but there was more food – I promise!) and if there’s a asterick (*), I’ll be sending out a future blog post with the recipe!

Here I am with my sister and sister-in-law, hosting the tea.  Hats or fascinators were mandatory.

My husband even pitched in and made his famous Chicken Cordon Bleu.  To let you in on a little known secret about my husband - he’s a phenomenal food stylist.  You wouldn’t think so by looking at him, but he is.  It’s his dirty little secret - just between us.

My sister makes a really great quiche*.  Miniature ones were prepared for the party, but I was only able to snag a picture of the larger one that was made with the leftover crust and filling.

My sister-in-law made these really pretty pinwheels with crescent rolls, boursin cheese spread, ham, and spinach.  Yum!

The dessert shots* are layers of vanilla pudding and Nilla Wafers topped with whipped cream.

Turtle Brownies, Sugar cookies with Buttercream, and Forgotten Meringue Cookies.

Queen of Hearts decorated sugar cookies served as party favors for the guests.

Meyer Lemon Curd*.  This one I was especially excited about.  See I live in a really small town – we basically have a Walmart Supercenter.  So when I discovered Meyer Lemons in the produce section, I broke into a dance.  Seriously, it wasn’t pretty.  So I grabbed two bags, made a batch of Meyer Lemon Curd, then shamelessly returned to the store for another two bags of Meyer lemons.

You might be wondering (at this point) what’s so exciting about Meyer Lemons?!?!  Well wait no longer, I’ll tell you!  They are a delicious cross between a lemon and mandarin orange, so they’re sweet and tart, without the mouth-puckering tartness of regular lemons.

Confetti Sprinkled Cupcakes with Snowman Cookie Toppers

I had another birthday party this weekend – and I’m exhausted!  I’m an introvert, so the socializing bit is always hard on me.  It’s not that I’m shy, because I’m decidedly not that, it’s just that I need time to myself to recharge.

Moving on!  I wanted a white cake with rainbow sprinkles baked in, and I had to frost it with my favorite Italian Meringue Buttercream.  Then, I decided to add the snowman topper to compliment the gingerbread playdough party favor.

Confetti Sprinkled White Cake Adapted from Clinton St. Baking Company

2 1/4 cups cake flour

1 1/2 cups sugar

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/2 sticks unsalted butter, softened

1 cup whole milk

1 Tablespoon canola oil

1 teaspoon vanilla extract

4 large egg whites

3 Tablespoons of confetti/rainbow sprinkles

Cream the butter & sugar.  Add the egg whites, two at a time, beating well after each addition.  Beat in vanilla and oil.  Combine the flour, baking powder, sprinkles and salt; add to the creamed mixture alternately with the milk.

Pour into muffin liners and bake at 350 degrees for about 18 minutes or until a toothpick comes out clean.  Cool for 5 minutes, then remove from the pan.

*The cookies are baked sugar cookies frosted with royal icing.  So it was like eating two desserts in one!

Edible Candy Necklace

This edible necklace is my take on the candy necklaces that we all enjoyed in the 70s, 80s, and 90s – are they still around???

Anyway, I never did like the candies that were on them and there are so many options (cereal, candies, cookies, etc) available nowadays - so there’s no excuse not to string your own (or have your kids do it)!

In fact, stringing these necklaces is a great activity to do at a party, or if you’re homeschooling you could use this to practice patterns and counting.

Plus it’s edible, so that alone makes it a winner in my book!  You can even customize these to make them appropriate for even your youngest party guests.

To make these you need. . .

Twine

Pretzels

Chocolate-covered pretzels (white & dark)

Gummy circles

Cookies (any with holes in the center)

Cereal (again, with holes in the center)

Set of yarn darners (I found some at Walmart for under $2 for a set of 7) – they’re essentially a large-eyed needle – don’t skip buying these it’ll make threading so much easier!!!

Cut the twine to the desired length, and start threading, then tie it off when you’re done!

I packaged these in individual cellophane bags with a twist tie on top.

Linking to I Heart Nap Time, Tidy Mom, Inside BruCrew Life

Update March 6, 2012: My kids and I had fun making these on a playdate we hosted at our house.  I opted to use regular fudge cookies (since the hole in the center is large and easier to string – without needles) and I’m happy to say that all the kids (ages 4 and up) were able to do these without assistance.  Success!