May 12th, 2011 |
With Spring in full bloom here in Chicago, these cupcakes caught my eye! All You Magazine has come up with three simple ways to dress up basic cupcakes to look like flowers using cookies, gummy candy and jelly beans. I think these would be darling for a garden party birthday party, or a summer bridal shower. Click here to find the how-to’s.
May 5th, 2011 |
I’m always on the look-out for gluten-free recipes….especially ones that look mouth-watering good! This polenta eggplant stack from Woman’s Day looks absolutely delicious and will be tested out in my kitchen this evening!
- 1 Tbsp plus 2 tsp olive oil
- 1 small eggplant (8 oz), halved, sliced (3 cups)
- 3⁄4 cup chopped onion
- 2 small zucchini (8 oz), sliced (2 cups)
- 1⁄4 cup sliced sun-dried tomatoes
- 1⁄4 tsp each salt and pepper
- 1 tube (16 to 18 oz) ready- to-heat polenta, cut into 8 slices
- 1 large plum tomato, cut into 8 slices
- 1⁄2 cup shredded part-skim mozzarella
- 1 cup marinara sauce, heated in microwave
- Garnish: chopped fresh basil
Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened. Add 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, until vegetables are tender. Remove to bowl; wipe or rinse skillet.
Heat remaining 1 tsp oil in skillet. Add polenta; cook 2 minutes over medium-high heat until bottoms are golden. Turn off the heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese.
Place the skillet over low heat; cover and cook 2 minutes or until cheese melts. Top with basil, if desired, and serve with sauce.
April 29th, 2011 |
Event Planner, Beth Beattie, sent me over these pictures from a recent Cabana Lunch she planned for a client. My still-cold-in-Chicago-self was drooling over them, wishing I was sitting oceanside! But then the party planner in me kicked in and I saw this amazing salad bar vessel that Beth had made for the event. It’s genius! And I knew I had to share it with you! Here are a few details from Beth:
Guests were greeted with mango margaritas and each received a beach bag full of goodies – towel from Restoration Hardware, bag from Z Gallerie, magazine, sunscreen, Trish McEvoy cosmetic bag, chapstick from Tammy Fender and a few other miscellaneous items. The table setting was orange polka dot plates an rattan chargers atop the tribe table with seagrass stools from Bubble Miami. Flowers were assorted peonies, Gerber daisies and roses by VM Flowers. Lunch was presented in the custom salad bar followed by assorted sorbets catered by Christafaro’s.
April 26th, 2011 |
I’m a sucker for Mexican food (especially since so much of it is based around corn products….which works nicely with my gluten-free lifestyle!), so when Cinco de Mayo comes around, I like whipping out a few new recipes to celebrate with friends! Food Network has a great collection of recipes hand-picked by their celebrity chefs, and these are four that are on my radar for next week:
April 14th, 2011 |
These creative ideas from Better Homes and Gardens have me wanting to run out to the store to get eggs to dye!
April 13th, 2011 |
Monday, we showed you the table setting details from our preppy mod baby shower feature from The Party Dress Magazine, and today we are back with the detail shots of the color-coordinated dessert table! We created this tablescape with a combination of white and glass cake stands, apothecary jars and platters.
Our custom designs were placed on couture cookies by Allyson Jane, a f-a-b-u-l-o-u-s fondant cake topper by Two Sugar Babies and cupcake toppers (which we used on lemon bars!). Coordinated candy jar tags, food tent cards and signage help to brand the party and give it a very special look.
April 8th, 2011 |
Anyone hosting a party this weekend?! I shared one of my favorite entertaining ideas in the first issue of The Party Dress Magazine….a stunning mimosa bar! You can step up the style at your next cocktail party or brunch with a colorful mimosa bar
full of flavor and garnish options. They are simple to set up and offer the hostess a stunning, yet hands-off method for serving a crowd. Simple touches, like a striking centerpiece or interesting linens, can make your table unique.
Create a balance of containers around one grand centerpiece to create this symmetrical look. Square, cube vases in varying sizes were used to hold the champagne bottles on ice and fruit garnishes. Oil cruets are used to house the various fruit nectars, and color-coded tags helped to identify and brand the table further. Add a few rows of flutes and voila!
Do you like the drink tags?! Well, it’s your lucky day! Click HERE for a free download to use at your next party.
April 1st, 2011 |
With Spring blooming a little bit more every day, I find myself getting busier and busier printing Spring party supplies! Birthdays, bridal showers, and Easter brunches and egg hunts. It makes me so happy to see how many people are hosting parties coming up in the next month! That being said….when there is a party, there must be desserts! I’ve compiled a list of 8 darling dessert ideas that are sure to delight your guests young and old. Perfect for Easter egg hunts and brunches, and garden birthday parties, these desserts are going to knock your socks off!
- Fruit Slice Cookies
- Daisy Cupcakes
- Carrot Cake Cupcakes
- Cake Pops
- Bunny Cake
- Birds Nest Cupcake
- Cookie Cake
- Flower Garden Cake
March 7th, 2011 |
St. Patrick’s Day is a HUGE holiday in our family. Always has been….always will be! It’s a great opportunity to gather friends and family during this bland month for a little festive cheer and some delicious food! Whether your celebration is big or small, these recipes from Williams-Sonoma are sure to please!
Image via A Perfect Event
February 17th, 2011 |
I’m always looking for non-alcoholic “cocktail” recipes – and this one from Style at Home looks DELICIOUS!
- One 12-ounce container frozen pink lemonade concentrate, thawed
- 4 cups club soda, chilled
- Garnish: lemon curls (optional)
Combine the pink lemonade concentrate and cranberry juice cocktail in a large pitcher or container. Stir in the club soda just before serving. Pour into champagne flutes. Garnish, if desired. And I love the concept of serving punch in champagne glasses instead of the traditional punch glass, don’t you?!