Macaroons, Oh My!

I love to bake. It relaxes me almost as much as a long run, my kids enjoying doing it with me, and I get great satisfaction out of finding wonderful new recipes that are as pleasing to the eye as they are to the belly. Although I am usually up for a little baking challenge, I have to admit that I have been completely intimidated by one sweet treat for the past year: the Macaroon. I am not sure what it is about this bite-sized beauty that gets me so nervous but I have decided to face my macaron insecurities and test out one of Martha's recipes before the month's end. I will let you know how it goes. In the meantime, any tips? Any favorite macaron recipes? I would love to hear from you.

{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.

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.

Patriotic Dessert Ideas

Need some Patriotic Dessert Ideas to help inspire you as you gear up to celebrate the 4th? Not only are these super cute, but they require very little prep time, allowing you more freedom to enjoy the festivities along with everyone else. Here are a few of my favorites. Dessert doesn't get much easier than this!

Patriotic Berry Medley: Everyone loves a little berries and cream! Gather some of your favorite glasses or dessert dishes and layer fresh strawberries, whipped cream, and blueberries to create this light layered dessert.

{Image: Supernatural Botanicals}

Spangled Sandwich Pops:  To create these Spangled Sandwich Pops, simply skewer a mini ice-cream sandwich onto a popsicle stick and adorn with patriotic sprinkles. Place in a colorful cupcake liner and sit back and relax!

{Image: Family Fun}

Strawberry Shortcake Popsicles: Yum! These Strawberry Shortcake Popsicles from Bakers Royale will satisfy young and old alike. The only ingredients that you will need are strawberries, vanilla oreos, and yogurt. Visit Bakers Royale, here, for the recipe and instructions.

{Image: Bakers Royale}

Watermelon Pop Stars: Watermelon is a summer-time staple (at least it is in our house). Why not make it the star of your July 4th celebration? To create these yummy pops, use a cookie cutter to cut star-shaped pieces of watermelon from 1-inch slices. Place star on a popsicle stick and lay onto a foil-lined baking sheet. Cover with foil and freeze for 1 hour or until firm.

{Image: Family Fun}

 What are you serving on the 4th?

{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!

Strawberries, Strawberries!

Strawberry picking has been a family tradition ever since I can remember. I did it as a young child with my parents or grandparents every spring and I continue to do it with my own children each year. With spring in full swing and Virginia's strawberry season just around the corner, I thought that I would share some inspiring Strawberry Recipes. Click on the links for each recipe.

Strawberry-Orange Salad



No-Bake Strawberry Cheesecake



Strawberry and Yogurt Wheat Crepes



Strawberry and Spinach Salad



Frozen Strawberry Souffles




Strawberry Sorbet



Ready to go pickin'? I am!

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!

What's Cooking?: A Collection of Recipe Favorites

Ever since our youngest has turned 2 and become a little more independent, I feel like I am re-discovering my love of cooking and food. I have always loved to bake for special occasions but cooking just wasn't my thing. I think that it probably had to do with trying to occupy 3 young children while I was attempting to prepare the night's meal or that fact that I wasn't always the best at planning out our menu. Either way, my new-found love of discovering recipes that our family can prepare together and enjoy has inspired me to start a collection of posts called {What's Cooking?}. I will be sharing family favorites as well as great new recipe finds. Appetizers, entrees, desserts, and everything in between will be included. Maybe some of my favorites will make their way into your home. Whether you add them to your weeknight menu line-up or share them with guests at your next Shindig, I hope that I am able to inspire you to re-discover your love of food as well!

Last week I shared the first recipe in the {What's Cooking?} collection, Grilled Zucchini Poppers. This week's recipe is a new Cooking Light find that our family just recently tried and LOVED. It is healthy, hearty, and easy to prepare for a quick weeknight meal.

Caprese Wraps with Chicken

Ingredients
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups prechopped hearts of romaine lettuce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
3/4 cup (3 ounces) fresh mozzarella cheese, chopped
1/2 cup fresh basil leaves, torn
1 pint cherry tomatoes, quartered
Cooking spray
4 (2.8-ounce) multigrain flatbreads (such as Flatout)
1 large garlic clove, halved

Preparation
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Add lettuce and next 4 ingredients (through tomatoes), tossing to coat.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Working with 1 flatbread at a time, cook bread 1 minute on each side or until toasted. Rub 1 side of each flatbread with cut sides of garlic. Arrange 1 1/2 cups chicken mixture in the center of each flatbread; roll up.

* A few side notes: I do not eat meat but my husband and oldest son do. So, I prepared all of the ingredients and added the chicken in at the end, allowing the meat-free wraps to be prepared first. I have used balsamic vinegar in place of the white wine vinegar...yummy! Also, you can use any type of shredded chicken that you have leftover or on hand. My husband used Tyson's All Natural Crispy Chicken Strips one night and loved the result. Experiment and have fun!

Nutritional Information
Calories:328
Fat:15.9g (sat 4.5g,mono 6.2g,poly 2.7g)
Protein:30.3g
Carbohydrate:22g
Fiber:9.5g
Cholesterol:61mg
Iron:2.9mg
Sodium:573mg
Calcium:180mg

{What's Cooking?} Grilled Zucchini Poppers

I love coming across new recipes that are as fun to make as they are yummy. These Grilled Zucchini Poppers certainly look like they belong where something FUN is going on! Maybe it is my love of vegetables. Maybe it is my craving for a lighter, summer-time menu. Either way, these lovelies will be making an appearance at our dinner table in the near future.

Grilled Zucchini Poppers

Ingredients

•1 grilled green zucchini, thinly sliced brushed with olive oil, aged balsamic and salt and pepper
•1 red pepper julienne, raw
•1 bunch of arugula or greens
•5 Oz goat cheese*
•1 Oz sour cream*
•1/2 Teaspoon of basil pesto
•Lemon Thyme or Balsamic vinaigrette

*You can substitute the goat cheese and sour cream in this recipe with 6oz. of riccotta cheese.

Directions

1. Lightly grill zucchini. On a sheet of plastic wrap lay out zucchini strips.

2. Mix goat cheese and sour cream with pesto and spread a thin layer on top zucchini strips.

3. Lay the peppers and a pinch of greens on the end of the strip and roll it up in plastic wrap.

4. Refrigerate for up to two hours.

5. To serve, slice into 1/4 inch pieces and drizzled top with vinaigrette.

This recipe is from Andrea Correale and Celebrations.

{St. Patrick's Day} Rainbow Cupcakes

These Rainbow Cupcakes from Family Fun are sure to make St. Patrick's Day sweet for your little leprechauns.



Ingredients
White cake mix (we used an 18-1/4-ounce box)
Food coloring (red, blue, green, and yellow)
Baking cups
Whipped cream (optional)

Instructions
Prepare your favorite white cake mix, then divide the batter evenly among six small bowls. Following the chart below, dye each bowl of batter a rainbow color.

RAINBOW COLOR DROPS OF FOOD COLORING
Purple 9 red and 6 blue drops
Blue 12 drops
Green 12 drops
Yellow 12 drops
Orange 12 yellow and 4 red drops
Red 18 drops

Line 16 muffin pan wells with baking cups. Evenly distribute the purple batter among the cups, then the blue, and so on, following the order shown. As you go, gently spread each layer of batter with the back of a spoon to cover the color underneath.

Bake the cupcakes according to your recipe directions. Before serving, remove the paper wrapping, and if you like, top each cupcake with a whipped-cream cloud.

{Local Talent} The Decorated Cookie

Once again, I'm completely amazed by, and really excited to introduce, another Northern VA/DC Metro local talent. Cookie lovers (and admirers), meet Washington, DC's Meaghan Mountford and the decorated cookie. Meaghan is a stay-at home mom AND a writer, cookie decorator, and designer of cookie kits. After working for almost a decade as head decorator for a cookie shop, Meaghan wrote her first book called Cookie Sensations and is currently working on her second. Her cookies have appeared in "The Washington Post," "Modern Bride," "The New York Times," and "Chocolatier Magazine." Meaghan also has an amazing blog called the decorated cookie. Man, and I thought that I was busy!

The decorated cookie is as informative as it is eye-pleasing, highlighting Meaghan's decorated cookies, painted marshmallows, and other crafty sweets. It includes fabulous pictures of Meaghan's work as well as step-by-step instructions, recipes, supply resources, and tips. Here is a sampling of her work (starting with my personal favorite!):



Pretty AMAZING, right? Stop by and visit the decorated cookie...you won't be disappointed!

Side Note: I am so excited to announce that Meaghan has agreed to do a guest post feature for Sheek Shindigs this spring. Hooray! I can't wait to see what she comes up with. Stayed tuned ...

Easy Valentine's Treats (NO BAKING REQUIRED!)

Don't have a ton of time to get your bake on this Valentine's? Here are a few EASY and FAST Valentine's Treats that are sure to satisfy your little ones and their friends without requiring too much time from you. That's right, NO BAKING REQUIRED. Here's what you will need for all three recipes:

• Pre-made Rice Krispie Treat Snacks (You could make these yourself but I just used the store-bought, pre-packaged ones)
• Milk or Dark Chocolate and Colored Chocolate (I used red, pink, and white)
• Small Pretzels
• Sprinkles
• Lollipop Sticks
• Wooden Popsicle Sticks

Rice Krispie Treat Heart Pops

These heart pops would be great as cupcake toppers or just wrapped up as a Valentine's treat. To make, take pre-made Rice Krispie Treats and flatten them out to about half their original thickness. Next, take a small heart cookie cutter to cut out heart shapes. Insert a small lollipop stick into each heart and dip into colored chocolate (I used red. Pink would be cute, too). Let extra chocolate drip off and then set on wax paper and refrigerate for a few minutes until chocolate hardens. ** If you wanted to embelish your heart with sprinkles, you would do this before you place them in the refrigerator *

Chocolate-Covered Rice Krispie Treat "Popsicles"

The perfect "popsicle" for the month of February! These chocolate-covered Rice Krispie treats are almost effortless to make. Simply take a pre-made Rice Krispie Treat and insert a wooden popsicle stick into one end. Next, dip the entire Krispie Treat into a deep bowl of melted chocolate. Tap off excess chocolate and place onto a cookie sheet covered with wax paper. Sprinkle with your favorite Valentine's sprinkles and refrigerate until chocolate hardens.

Chocolate-Covered Valentine's Pretzels

Everyone loves a little sweet and salty. These chocolate-covered valentine's pretzels will satisfy AND are super easy to make. To make, simply dip pretzels into melted chocolate (I used white chocolate but you could use milk, dark or colored). Tap off excess chocolate and place on wax paper. Drizzle pretzels with melted colored chocolate and/or decorate with sprinkles. Place in the refrigerator until chocolate has hardened.



I hope that you and your sweeties enjoy!

{Super Bowl} Football Truffles

Are you gearing up for the big game this weekend? Here is a fun dessert idea for Super Bowl Sunday from the great Bakerella: Football Truffles. Bakerella used her Oreo Truffle Recipe to create these adorable game-friendly treats.



I made these truffles last year for our Super Bowl celebration and everyone loved them! You can find Bakerella's recipe, step by step instructions, and tips for these Football Truffles here.

{Recipes} Super Bowl Sunday

Only a couple more weeks until the big game day! Are you ready for some FOOTBALL? I'll be honest, football really isn't my thing. But, I do have a husband and 2 little guys who LOVE the game and are looking forward to spending Super Bowl Sunday with friends and good FOOD. That's where I come in ;) While looking for some Super Bowl menu inspiration, I came across these fun and easy recipes. Not only do they look yummy, but they can be prepared ahead of time so game day isn't too hectic for the host/hostess. I think a few of these are going to make an appearance at our party this year.

Tequila Touchdown: Designed especially for the big day, Tequila Touchdown will be a real game pleaser with it's layered appearance and subtle hints of citrus.

Seven Layer Bean Dip: I love the idea of serving this Seven Layer Bean Dip in glass jars for single-serving appetizers (thanks Martha!).



Five-Way Chili Potato Skins:
You know that the guys will dig this one!


Kobe Sliders: Sometimes bite-sized menu items just work better, and why not when they can look this cute!





PB&J Chocolate Bars:
This one had me at "Peanut Butter" & "Chocolate"!

Walnut-Stuffed Slow-Cooked Apples

I was browsing around the web this afternoon looking for a new dessert recipe to bring to Thanksgiving dinner this year. Someone in our family always brings the traditional apple and pumpkin pies but as yummy as they look and smell, I am just not a big pie fan. Sorry! So, I always try to come up with an alternative dessert option to bring to the table. I came across this Walnut-Stuffed Slow Cooked Apples recipe from Cooking Light, one of my all-time favortie recipe sources.

Not only is this recipe a great low-fat option for your Thanksgiving feast (not that anyone will really be keeping track....it's Thanksgiving!) but they look amazing. Top them off with a little whipped cream, frozen yogurt, or ice cream and you're good to go!

Want to give it a try? Here's the recipe:

Walnut-Stuffed Slow Cooked Apples
Yield: 4 servings (serving size: 1 apple and 1/4 cup cooking liquid)

Ingredients
1/4 cup coarsely chopped walnuts
3 tablespoons dried currants
2 1/2 tablespoons brown sugar
3/4 teaspoon ground cinnamon, divided
4 medium Granny Smith apples, cored
1 cup packed brown sugar
3/4 cup apple cider

Preparation
Combine first 3 ingredients in a small bowl; add 1/4 teaspoon cinnamon, stirring to combine. Peel top third of each apple; place apples in an electric slow cooker. Spoon walnut mixture into cavity of each apple.

Combine the remaining 1/2 teaspoon cinnamon, 1 cup brown sugar, and apple cider in a small bowl, stirring to combine. Pour over apples. Cover with lid; cook on LOW 2 3/4 hours. Remove the apples with a slotted spoon. Spoon 1/4 cup cooking liquid over each serving.

Scary Good Halloween Snacks

Dress up your Halloween spread with these luxe black-and-orange treats from Food Network.

Vampire Blood Soup (served in test-tube "shooters") and Muenster Cheese Sammies are sure to kick up the CREEPY factor at your Halloween bash. Click here for the recipes.




Claire Robinson's Dark and Spooky is a fun twist on the classic Dark and Stormy.



These Pecan-Caramel Spiders have tasty licorice legs and gooey caramel-pecan bodies.



If you are a pumpkin lover you MUST try these Pumpkin Pie Parfaits. Yum Yum!