Butterbeer Jelly Shots

Oh. My. Goodness. 
These Butterbeer Jelly Shots may be coming along to join in the New Year's Eve festivities this year. Aren't they beautiful and festive!

These jelly shots are beautiful cut into simple cubes, with rainbow sugar on top, for a little sparkle. (Make sure to add the sugar just before serving – it’s a beautiful garnish, but melts quickly!) Or mount the cubes onto lollipop-style sticks for some added fun. Either way, these buttery-flavored jelly shots will be the hit of your New Year's Eve festivities! Here is the recipe from tablespoon.com:


Butterbeer Jelly Shots

Ingredients

• 1 cup creme soda
• 2 envelopes plain gelatin
• 1/3 cup vanilla vodka
• 2/3 cup butterscotch schnapps
• colored large crystal sugar, for garnish, if desired

Directions

1. Pour soda in a medium saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
2. 2eat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
3. Stir in the vodka and schnapps.
4. Pour into standard loaf pan (non-reactive metal or glass, approx. 9" x 5"). Refrigerate until fully set (about 3 hours).
5. To serve, cut into desired shapes.
6. Immediately before serving, dip in colored crystal sugar, for garnish, if desired.

** For a kid-friendly version, gell 2 cups of cream soda with a tablespoon or so of butterscotch syrup with 2 envelopes of plain gelatin. **

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{What's Cooking} Cranberry-Orange Muffins

The other day I was searching for a festive muffin recipe when I came across this Cranberry-Orange Muffin recipe over at Glorious Treats. I tested them out today with the kids and they are a hit in our house. These will definitely be making another appearance on Christmas morning this year.

{Image: Glorious Treats }

Here is the recipe from Glorious Treats. I did make a few changes, which I note after the recipe.

Cranberry-Orange Muffins

Ingredients:

1 cup dried (sweetened) cranberries

1/3 cup fresh orange juice

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon powdered ginger

1/2 cup (1 stick) unsalted butter, at room temperature

1 Tablespoon fresh orange zest (the zest of one whole orange)

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon orange extract

2 Tablespoons oil (vegetable, canola or olive)

1/2 cup milk (any fat content)

Directions :

1.) Preheat oven to 375 F. Line a muffin/cupcake pan with paper liners.

2.) Zest one whole orange (making about 1 Tablespoon of zest) and set aside.

Squeeze the juice from that one orange (about 1/3 cup).

3.) Put the orange juice (if needed, add some prepared orange juice to the fresh juice to make 1/3 cup) and the cranberries in a small saucepan and bring to a simmer. Simmer about 5 minutes, stirring as needed. Turn off heat and set aside.

4.) In a large bowl add the flour, baking powder, baking soda, salt and ginger, and set aside.

5.) In the bowl of an electric mixer, cream the butter, orange zest and sugar until light and fluffy (about 2 minutes).

6.) Scrape down the side of the bowl, then add in the eggs (one at a time), vanilla, orange extract, and oil. Blend until well combined.

7.) Add the flour mixture, alternating with the milk (add about half of the flour mixture, then some milk,then the rest of the flour, and the rest of the milk). Fold in the cranberries. Do not over mix.

8.) Scoop batter into prepared muffin/cupcake pan.

Bake muffins about 20 minutes (test with a toothpick, there should be moist crumbs, but not wet).

9.) Cool muffins on a wire cooling rack.

Enjoy the muffins while still warm, or when cool. They are best the day they are made, but are still very good the next day.

Yields about 8 large or 12 medium (standard) muffins.

Recipe Source ~ Glorious Treats

 

** I did not use the powdered ginger because I did not have any. We love cranberries, so I used closer to 1 1/4 cups of cranberries and increased the amount of orange juice slightly as well. I also peeled and diced up a large orange and folded it into the batter along with the cranberries. I LOVED the random chunks of orange in the muffins along with the cranberries. With my changes, this recipe ended up making 15 standard sized muffins and they only needed to cook for 14 minutes.***

 

Enjoy!

Snowman Cookie Kit

One of my all-time favorite cookie and sweet treat blogs, the decorated cookie, recently featured an ADORABLE Snowman Cookie Kit that I just had to share. Are these not the cutest things ever!

Meaghan created these Snowman Cookie Kits by making the individual snowman pieces and then wrapping them in cello bags and placing in a cute little box.

What a creative gift idea for the holiday and winter season. Snowman decorating would also be a fun alternative to the traditional cookie decorating for kids at a holiday party. Just make the snowman pieces ahead of time and let the kids have fun creating!

As always, Meaghan provides amazing step-by-step directions and pictures on how to create a snowman cookie kit over at her blog, the decorated cookie, here. She even includes a free link download for a snowman cookie kit label to help you complete your snowman cookie kit. Stop by the decorated cookie to check it out and tell Meaghan that I said hello!

Thanksgiving Countdown Ideas: Crafting Some Turkey Fun!

Today's Thanksgiving Countdown Idea will help add some Turkey Cheer to your celebration. Whether there is an assigned children's table, dessert buffet, or just a special place setting for the little ones, these turkeys are sure to be a hit.

Push Pops are a fun way to serve mini cupcakes, pudding, or even candy to your {little} guests. And, a push pop dressed up like a turkey is even more fun, don't you think!

No push pops? How about dressing up your pedestal bowls instead? Wouldn't these be cute to serve pudding, ice cream, or even a little fruit salad in.

These turkey "costumes" are easy to create. Using construction/craft paper, cut out different colored feathers, a turkey face, beak, gobbler, and hat. Using a 2" scalloped punch, punch out 3 or more scallops to attach feathers onto and to assemble turkey head.

Now you can attach your turkey to a push pop, pedestal bowl, or any other serving vessel of your choice. I used a hot glue gun but glue dots may also work. Have fun with this one. Gobble, gobble!

Easy Halloween Spider Punch

Loving this Halloween Black Licorice Spider Punch from Apron Strings!

Isn't the licorice spider the B.E.S.T.!  Stop by Apron Strings, here, for the recipe and directions.



{What's Cooking?} Pumpkin Spice Creme Brulee

I just couldn't hold out any longer. I started bringing out some of my fall decorations yesterday and I am now officially in "fall mode". Love it! There are so many wonderful things that I associate with the fall season: cooler weather, colorful leaves, watching football as a family (okay, I really have no interest in watching football, but I love cuddling with my family while they watch and making fun snacks for everyone to enjoy), and the smell and taste of anything pumpkin. Pumpkin just takes me to that comfy, cozy feeling that I associate with fall. The sight, the smell, the taste...even the thought of anything pumpkin. So, while on a quest today to find a new pumpkin recipe to help kick off this wonderful season, I came across this recipe from Better Homes and Gardens for Pumpkin Spice Creme Brulee. The recipe itself sounds great, but the presentation of the dessert is what got my attention. I love the idea of serving dessert in miniature pumpkins!

Image: Better Homes and Gardens

Wouldn't these dessert filled mini pumpkins be perfect on your Thanksgiving table. They are definitely going on my "possibilities list" for this year.

Pumpkin Spice Creme Brulee

Ingredients:

• 2 cups whipping cream (no substitutes)
• 3 egg yolks, lightly beaten
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 1/2 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 10 baby pumpkins
• 1/4 cup sugar

Directions:

1. Preheat oven to 350 degrees F. In a small saucepan, heat whipping cream over medium heat just until bubbly. Remove from heat; set aside.
2. Meanwhile, in a medium bowl, combine egg yolks, eggs, the 1/2 cup sugar, pumpkin, cinnamon, ginger, salt, and cloves. Beat with a whisk or rotary beater just until combined. Slowly whisk the hot whipping cream into the egg mixture.
3. Use a small serrated knife to cut off the top 1/2-inch of the baby pumpkins. Discard the tops. Use a spoon to scoop out the seeds.
4. Place the pumpkins in a roasting pan. Divide custard mixture evenly among the pumpkins. Place roasting pan on oven rack. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pumpkins.
5. Bake for 30 to 40 minutes or until centers appear nearly set when gently shaken. Carefully remove pan from oven. Remove pumpkins from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 8 hours.
6. Before serving, let custards stand at room temperature for 20 minutes. **Meanwhile, for caramelized sugar: in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook 3 to 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
7. Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Serve immediately. Makes 10 filled pumpkins or 6 custard cups.
* Instead of the pumpkins, you can use six 3/4-cup souffle dishes or 6-ounce custard cups. Place the souffle dishes or custard cups in a 13x9x2-inch baking pan.
**Culinary Torch Method: Instead of caramelizing the sugar in the skillet as directed in steps 6 and 7, sprinkle sugar evenly over custards. Use a culinary torch to caramelize the sugar.

Carnival Mini Edible Designs

I am excited to announce that the Sheek Shindigs Etsy Shop is in the process of adding some great new products to help make your next Shindig one to remember! One of my favorite new products are these Carnival Mini Edible Designs. These edible decorations are flat-printed edible designs that can be applied to many food items (cakes, cookies, cupcakes, ice cream cakes) for a finished, professional look. They are prepared with edible food colors and absorb moisture from food products, becoming soft and melding with the food item that it is being applied to. They DO NOT contain: wheat, milk, eggs, fish, shell-fish (crustaceans) peanuts and/or tree nuts, are gluten free, and Kosher Certified.

So, what can you do with these fun, edible designs? Here is a suggestion: Upgrade your favorite small cookie!

White Chocolate Carnival Mini Cookies

1. Prepare your favorite cookies or use pre-made. TIP: make sure the cookies are no larger than 1.5” in diameter to fit into a chocolate or candy mold with 2” cavities.

2. Place Carnival Mini designs face down in the cavities of your candy mold.

3. Fill a parchment triangle with a melted chocolate to fill the mold. TIP: don’t use a metal tip in the bag, as its coolness will stiffen the chocolate too quickly.

4. Press cookies into the chocolate before it sets up; top off with melted chocolate if necessary. TIP: tap the entire mold on a counter top to level the chocolate.

5. Let set, and then remove coated cookies from the mold.

The final result is sure to impress!

Visit the Sheek Shindigs Etsy shop, here, to view this product and others, here. And don't forget to check back...more are coming soon!

Banana Split Mini Bites

What a fun little twist on a classic ice cream dessert! These Banana Split Mini Bites created by Naomi of Bakers Royale are not only super adorable, but they allow your little ones to have a special sweet treat without completely overloading on sugar.

Image: Bakers Royale

Here are Naomi's simple instructions:

Use firm bananas and cut into 1 inch sections. Leave the peel on for easy handling, and with a melon baller, dig a well in the middle of each banana section.

Melt chocolate in the microwave and dip the bottom portion of the banana in chocolate and then dip it once again in either non-pareils or chopped peanuts. To quickly harden the chocolate, place dipped bananas in the freezer for five minutes.

Fill each well with ice cream (I filled mine with vanilla chocolate chip) and top with whip cream and a maraschino cherry.

What a fun, kid-friendly dessert idea. I hope that you enjoy. Stop by Bakers Royale for other great recipes and ideas, here.

{What's Cooking?} Double Chocolate S'mores Cupcakes

 No summer is complete without a few S'mores filled nights, especially if children are involved. While I have indulged in my share of the original form, I just recently tried my hand at the newly popular cupcake version. The other week I came across an original s'mores cupcake recipe over at Martha Stewart from Jennifer Shea of Trophy Cupcakes.  While Jennifer's recipe is AMAZING, I wanted to simplify her version, making it a little easier for my kids to help out with the preparation process and allowing us more time to enjoy the yummy treat. I combined Jennifer's graham cracker/chocolate crust and topping with a box of Devil's Food Cake and an easy-to-whip-up Marshmallow Frosting. Here is what I came up with:

Double Chocolate S'mores Cupcakes

Ingredients:
- 1 1/2 cups graham cracker crumbs (about 20 squares...I used my food processor)
- 1/3 cup unsalted butter
- 1/4 cup sugar
- miniature Hersey bars
- 10 ounces bittersweet chocolate chips, coarsely chopped
- 1 box Devil's Food Cake Mix
- 1 8 ounce container Marshmallow Cream
- 3/4 cup softened butter
- about 1/2 cup powdered sugar
- 1/2 teaspoon vanilla

Directions:
- Preheat oven to 350 degrees. Line muffin tins with cupcake liners.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a large bowl. Stir until combined.
- Spoon approximately 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup and pack using the bottom of a small glass. Reserve the remaining graham cracker mixture for the topping.

- Place a miniature Hersey bar in each muffin cup on top of graham cracker crust. Place muffin tins in the oven for about 5 minutes, until crust is golden and chocolate is melted (the chocolate may hold its shape...just spread the melted chocolate out over the graham cracker crust). Remove tins from the oven.

- Prepare Devil's Food Cake mix as directed and fill each muffin cup about 2/3 full with cake mixture.
- Combine remaining graham cracker mixture with chopped chocolate chips and sprinkle over each muffin tin, completely covering the top.

- Return muffin tins to the oven and bake for about 18-20 minutes, until tops are firm and a toothpick inserted into the center comes out clean. Place muffins on a wire rack to cool completely.

- Prepare Marshmallow Frosting: Mix 8 oz of Marshmallow Cream with softened butter, powdered sugar, and vanilla using an electric mixer on low speed until thick and creamy. Top cupcakes with Marshmallow Frosting and Enjoy!

* A facebook follower suggested filling the cupcakes with the Marshmallow Frosting instead of topping them with it. I love this idea as well!

{What's Cooking?} Ice Cream Cone Cakes!

Here's a fun twist for your next Ice Cream Party: Ice Cream Cone Cakes! Get the look of an ice cream cone without worrying about the melted mess. I want one!

Image: My Recipes

These would be perfect for a summer party, playdate, or just because you want to brighten someone's day. They will definitely be making an appearance at our house before the end of the summer! Here's how you can make some to enjoy yourself:

Ingredients:

• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/3 cup baking cocoa
• 2 tablespoons butter, softened
• 1/2 cup sugar
• 2/3 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1 egg white
• 10 flat-bottomed ice-cream cones
• Frosting (see recipe, below)
• Optional: colored sprinkles, 10 maraschino cherries with stems

Directions
- Combine first 4 ingredients in a small bowl; set aside.
- Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until blended. Stir in vanilla. Add egg white, mixing well.
- Fill cones to within 1/2 inch of the top; carefully place on an ungreased baking sheet. Bake at 375 degrees for 35 minutes; cool completely on wire racks. Spread evenly with Frosting. Top with colored sprinkles and a cherry, if desired.

Frosting Recipe:

Ingredients:

• 2 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 2 tablespoons buttermilk
• 1 1/2 teaspoons vanilla extract

Directions:

Beat butter and sugar at medium speed with an electric mixer until creamy. Add buttermilk; beat until spreading consistency. Stir in vanilla.

Recipe and images from myrecipes.com

Fruity Summer Snack Ideas

Looking for some kid-friendly Summer Snack Ideas that are as healthy as they are fun? Take advantage of the season's freshest produce and wow your littlest fans with these fruity ideas:

Fruit Pops: Move over fruit kabobs, these adorable FRUIT POPS from Bakers Royale are ready to steal the show! Not only are they pretty to look at, but they are healthy and super easy to make. Just grab your favorite fruits (watermelon and cantaloupe are pictured below), a cookie cutter, and a few pop sticks to put together this kid-friendly snack.

{Image: Bakers Royale}

Fruit Punch Popsicles: I've never met a kid that doesn't enjoy cooling off with a cold popsicle on a hot summer day. These frozen Fruit Punch Popsicles will not disappoint! Packed with a serving of fruit per popsicle, they will please young and old alike at your next summer shindig! To make, combine 3 cups of sliced fruit into a large mixing bowl. Spoon the fruit mixture into 8 popsicle molds and then fill each mold with your choice of juice. Place a popsicle stick into each mold and freeze for at least 4 hours, until frozen solid.

{Image: Kitchen Daily}

 

Waffle Cone Fruit Cups: Okay, these fruit-filled cones may not produce that same reaction as they would if they were filled with ice cream BUT they will provide your guests with a healthy dessert option. Waffle Cone Fruit Cups are easy to serve, won't melt, and are sure to make one of the day's daily fruit servings a little bit sweeter!

{Image: Pinterest}

Shark Fruit Bowl: If you are hosting a pool-side party this summer, this Shark Fruit Bowl is a must! While it appears to require some creative cutting skills and a little time, the finished product is sure to be a hit. Sun Scholars offers a great tutorial on recreating this watermelon masterpiece.

{Image: Pinterest}

Any other fun fruity summer snack ideas?? Please share!

{What's Cooking?} Cool Down with Homemade Italian Ice

This week's What's Cooking? recipe will help you beat the heat this summer: Homemade Italian Ice. Not only is this recipe easy to make, but it is a crowd pleaser for young and old alike. Enjoy!



Italian Ice

Ingredients:
- 1 cup water
- 2 cups sugar
- 1 cup fresh lemon juice (you can substitute with any flavoring of your choice)
- Ice cube molds
- Food processor

Directions:
Mix 1 cup water to 2 cups sugar. Bring to a boil while stirring to make a simple sugar. Remove from heat and add lemon juice (and a little zest if you like). Pour into ice cube molds and place in freezer. Once close to frozen (it will never fully freeze) remove from freezer and place cubes into food processor. Process until slushy. Garnish with lemon rind or fresh fruit.

{What's Cooking?} Garden Sliders

A couple of weekends ago my husband and the kiddos helped me plant a small summer garden. I love fresh summer vegetables! They have always been a season staple for my family, as my grandfather has been producing some of the best local veggies in his annual garden ever since I can remember. I decided to start the summertime tradition of growing a vegetable garden with my own children this year, though on a much smaller scale. After all of our planting I found myself feeling hungry, which resulted in a good rummage through my recipe "stash" for something fresh and new. I ended up coming across the perfect recipe for a summertime appetizer or light lunch entree from Better Homes and Gardens: Garden Sliders. This recipe allows you to take full advantage of the season's freshest produce, whether using vegetables from your own garden or a local farmers market. These bite-sized sandwich yummies combine grilled summer squash, crisp cucumbers, and tomato with a hearty white bean dip to create a healthy and satisfying summertime snack. Hungry yet? I am!



Garden Sliders

Ingredients
- 1 15- to 16-oz. can Great Northern or cannellini beans, rinsed and drained
- 2 Tbsp. olive oil
- 2 cloves garlic, minced (1 tsp.)
- 1/2 tsp. Italian seasoning, crushed
- 1 medium yellow summer squash, cut into 1/4-inch-thick slices
- 24 1/4-inch-thick slices baguette
- 2 medium roma tomatoes, cut in 1/4-inch-thick slices
- 1 small cucumber, cut into 1/4-inch-thick slices
- Small celery top sprigs, small tomato wedges, and/or pickle slices (optional)

Directions
1. For bean spread, in blender or food processor combine beans, 1 tablespoon of the oil, the garlic, and Italian seasoning. Cover; blend or process until smooth. Season with salt and ground black pepper.
2. To grill squash, toss squash slices with remaining tablespoon olive oil. Place in a grill basket. Place basket directly over medium coals for about 5 minutes or just until squash is tender, turning once.
3. Spread one side of each bread slice with bean spread. Top half of the bread with tomato, squash, and cucumber slices. Top with remaining bread slices, spread side down. Secure sandwiches with wooden picks. Top with celery sprigs, tomato wedges, and/or pickle slices.

Makes 12 appetizers-size sandwiches.

Make-Ahead
Make the bean spread up to 2 days ahead; refrigerate, covered. Slice vegetables up to 24 hours ahead. Assemble sliders 2 hours ahead.

{What's Cooking?} Peanut Butter Silk Pie

How about a little PB & C to sweeten your weekend? That's peanut butter and chocolate! I recently made mini Peanut Butter Silk Pies for a baby shower and have been getting requests from my husband and family ever since. It is easy to make, sure to satisfy a sweet tooth, and really isn't as heavy or rich as you might imagine. The original recipe comes from the Sea Cow Eatery in Edisto Beach, South Carolina. Instead of making a homemade pie crust, I use a prepared chocolate cookie crumb crust, which makes this an entirely no-bake treat. I just put one in the refrigerator for dessert tomorrow night with the in-laws. It literally took me less than 10 minutes from start to finish and it looks fabulous!



Peanut Butter Silk Pie

Filling:
- 1 package (8 oz) cream cheese, softened
- 1 cup sugar
- 1 cup creamy peanut butter
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, beaten until stiff

- 1 (9-inch) prepared chocolate cookie-crumb crust

Topping:
- 1 cup semisweet chocolate chips
- 3 tablespoons brewed coffee
- chopped peanuts for garnish

Directions:

Make Filling: Beat cream cheese, sugar, peanut butter, butter, and vanilla in a large mixer bowl until creamy. Gently fold in half of the beaten cream. Fold in the remaining cream until blended. Spread filling in prepared crust and smooth top.

Make Topping: Combine chips and coffee in a microwaveproof bowl. Cover with plastic wrap and microwave on high 1 1/2 to 2 minutes; stir until smooth. Cool chocolate slightly. Pour over top of filling. Refrigerate pie 1 hour until chocolate is firm. Cover loosely and refrigerate overnight. Sprinkle with chopped peanuts before serving.

I hope that you enjoy!

{What's Cooking?} Bang Bang Shrimp

This week's {What's Cooking?} recipe is Food Network's version of Bonefish Grill's famous Bang Bang Shrimp. I am not a fan of fried food BUT I am usually willing to make an exception when this yummy appetizer is hanging around.

Photograph by Stephanie Foley

Last summer a neighbor brought Food Network's version (called Almost-Famous Spicy Fried Shrimp) to a gathering and it was a HUGE hit. It taste almost exactly like the real deal! I had to have the recipe and try it out for myself. I was also curious how it would turn out if I broiled the shrimp instead of frying them. I have to be honest...not as good as the fried version but still pretty yummy. Either way, this appetizer is sure to be a crowd pleaser at your next event.

Almost-Famous Spicy Fried Shrimp

Ingredients
For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt

For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving Thinly sliced scallions, for garnish

Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl. Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

An Easy Easter Cake

Here is a great way to dress up an ordinary Cake for an extraordinary Easter celebration! I found this Raspberry-Lemon Easter Cake recipe over at Food Network. The cake itself sounds delicious but I really fell in love with the way that the cake was decorated. So simple. So easy. So cute!



Whether you make a cake from scratch or buy one from your local bakery, you can easily create an equally adorable Easter Cake. For the sugar cookie embellishments, either make your own bunny and Easter Egg sugar cookies at home OR purchase ready-made cookies at your local store (I have already seen these at Target sold as Easter Cookie Decorating kits). Simply arrange the cookies around your cake and add a little color with chocolate covered almonds, M&M's, or any other colorful candy that you can find. Place on a pretty little plate, stand back, and admire. It really was that easy!

April Fools' Day Recipes

Any fun tricks up your sleeve for April Fools' Day tomorrow? Here are some tricky recipe ideas that are sure to FOOL your family and bring some fun to the day.

These fake-out desserts from the Food Network Magazine are sure to trick your loved ones and friends:


1. April Fools' Sushi (Rice Krispies Nuggets)
2. April Fools' Crab Cakes (Fried Ice Cream)
3. April Fools' Fries (Cinnamon-Sugar Sticks)
4. April Fools' Lasagna (Banana Pudding Cake)

This April Fools' Berry Soda Recipe from Taste of Home looks like a tasty berry beverage ready to be sipped. It's actually a tricky cup of gelatin so keep a spoon handy!



Taco Salad for dessert? Your little ones will love these tricky ice cream waffle bowls from Taste of Home once they realize you really ARE serving dessert.

National Capital Area Cake Show

Thanks to the hubby, I was able to have a girls morning out yesterday with a great friend at The National Capital Area Cake Show. This was my first time at the event and I really enjoyed seeing ALL of the amazing talent that is out there.

The event featured displays of cake and cupcake artwork, vendors, a bake sale, and ongoing demonstrations and classes by world-class sugar artist. There were also Live Cake and Cupcake Challenges that occurred later in the day. Maybe next year I will be able to catch those. I did participate in a hour-long cupcake decorating class with my friend, Mindy. We learned different icing techniques as well has how to work with fondant. Mindy already has mad cake/cupcake decorating skills. I, on the other hand, came away with a few great tips as well as a greater appreciation for the art of cake and cupcake decorating. I think that I will stick to event design! I came away from this event inspired by some pretty creative pieces (and feeling refreshed from a girls morning out!). Here are a few of my favorites: How cute are these Apple Basket CUPCAKES. Yep, they are cupcakes. I know...amazing. Scrabble, anyone? The detail was amazing on this cake. This masterpiece was created using Edible Image decorations. I was not familiar with this type of product prior to the event and was amazed at the endless possibilities that it offers decorators. L-O-V-E this silhouette cake! If I recall correctly, a Silhouette Machine was used to create the images on this cake. How cute would this be for a birthday party! *I wish that I was able to give credit to the artist that created the cakes/cupcakes above. Since they were on display for the challenges, they were numbered and not labeled with specific vendor/artist information.*

Celebrate Spring!

Spring is officially here. Hooray! Here are some fun ideas to help celebrate the new season and spread a little sunshine around.

Floral Cones: Paper cones can be great for popcorn and candy, but what about flowers! Make a stunning display at your next soiree by tucking assorted colors of your favorite springtime flowers (Cymbidium orchids are shown here by Martha Stewart) into handmade paper cones, then affix by ribbon to a board covered in pink linen to create a garden of floral favors. Each blossom is anchored in a tiny vial of water.



Daffodil Candy Cups: I love this idea from Martha Stewart. These would be great for an Easter celebration or spring-themed birthday party. And, they are really easy to make. Simply print the provided daffodil template, trace onto decorative paper, and cut out. next, fill baking cups with candy and place onto flowers. If desired, join cups to flowers with tape.


A Lavender & Lemon Cake: Bake and serve a slice of this Lavender & Lemon Cake by Rosie of Sweetapolita (one of my new favorite blogs to follow!) to your guests and warmer weather is sure to be on their minds.

A Surprising Fruit Centerpiece: Real Simple offers this fun and unexpected idea to turn fruit into a festive centerpiece! So spring-like, don't you think? Click here for the details.



A Garden To Go: A cluster of potted flowers can do double-duty at your next shindig. Grouped together, they make a gorgeous centerpiece for your table. When the party is over, let your guest pick one to take home as a favor and plant in their garden for the upcoming season.

{What's Cooking?} Banana Split Ice Cream Sandwiches

Y-U-M-M-Y! These Banana Split Ice Cream Sandwiches take a little planning-ahead prep work but are totally worth it. They look great and taste even better!

Banana Split Ice Cream Sandwiches

Ingredients:

Cookies:
7 tablespoons powdered sugar
6 tablespoons sifted all-purpose flour
1/4 teaspoon vanilla extract
1 large egg
Filling:
2 cups vanilla low-fat ice cream, softened
3/4 cup ripe mashed banana (about 1 1/2 medium bananas)
6 tablespoons coarsely chopped dry-roasted peanuts, divided
Remaining ingredients:
6 tablespoons frozen fat-free whipped topping, thawed
6 tablespoons chocolate syrup
6 maraschino cherries, drained

Preparation:
To prepare cookies, combine sugar and flour, stirring with a whisk. Add vanilla and egg, and beat with a mixer at medium speed 2 minutes. Cover and refrigerate 2 hours.

Preheat oven to 350°.

Cover a large baking sheet with parchment paper. Draw 6 (3-inch) circles on paper. Turn paper over, and secure with masking tape. Spoon about 1 tablespoon batter into center of each drawn circle; spread batter to outside edge of each circle. Bake at 350° for 6 minutes or until edges begin to brown. Carefully remove cookies from paper, and cool completely on wire racks. Repeat procedure with the remaining batter, reusing the parchment paper.

To prepare the filling, combine the ice cream, banana, and 1/4 cup peanuts, stirring well.

Place 1 cookie on each of 6 plates. Carefully spread about 1/3 cup ice cream mixture over flat side of each cookie. Top with remaining cookies, flat sides down, pressing gently. Top each sandwich with 1 tablespoon whipped topping, 1 tablespoon chocolate syrup, 1 teaspoon peanuts, and 1 cherry. Serve immediately.

Nutritional Information
Calories:310 (20% from fat)
Fat:7g (sat 1.6g,mono 2.3g,poly 1.6g)
Protein:6.9g
Carbohydrate:55.9g
Fiber:2.3g
Cholesterol:39mg
Iron:0.8mg
Sodium:54mg
Calcium:79mg

* Recipe and picture taken from Cooking Light