April 6th, 2010 |
With the weather getting nicer everyday, I find my self suddenly craving my very favorite dessert….a lemon tart. It’s light, citrus-y flavor makes this the perfect Spring/Summer dessert and I always find myself counting down the Winter months until it’s “appropriate” to bring this favorite dessert back into rotation!
I’ve tried numerous recipes over the years – but I have to say that my two favorites are from Tartine and Barefoot Contessa. What about you? Do you have a favorite recipe you wish to share?!
P.S. With the dessert table craze still going strong, I absolutely love the idea of making mini lemon tarts – they would be perfect for a dessert table with a yellow color story!
Images: slices of lemon tart (annstratton.com), individual lemon creme tart (bonvivant.wordpress.com), bowl of lemons (cafelynnylu.blogspot.com), mini lemon creme tart (foodbeam.com), individual lemon blueberry tart (lemonmeringue.com)
Amazon.com and Plates & Napkins are preferred sponsors of The Party Dress. For information regarding advertising, please click here.
April 1st, 2010 |
One of my favorite parts of Spring is that artichokes are in season! Not only are they delicious to eat (we’ll get to that later!), but they can also make for fabulous decorations in your home, or accessories on your table.
Images: bowl (thedailygreen.com), votive placecard (blogs.glam.com), pitcher of artichokes (midwestliving.com), purple artichokes (lidiasitaly.com), egg cup (thekitchn.com), spinach artichoke dip (horchow.com), basket of artichokes (delallo.com)
March 31st, 2010 |
The most frequent question I get asked about cupcakes is regarding how to make buttercream frosting. I get told it turns out too runny or too thick. So I thought I’d share with you a buttercream recipe that I use, that works like a treat each and every time.
Vanilla Buttercream Frosting
250 grams unsalted butter, at room temperature
400 grams icing sugar
1 tbs milk (optional)
2 tbs vanilla extract
Place the butter in a large mixing bowl and cream for 5 minutes. Scrape down sides of bowl occasionally. Add sifted icing sugar, milk and vanilla. Beat for a minute further. Add food coloring as desired.
Buttercream can be stored to up to three days in an airtight container in a cool place. Do not refrigerate.
Now that you have perfected making buttercream, it’s time to decorate. A really simple, yet effective way to decorate cupcakes is to pipe the buttercream in a rose or flower design.
First, you’ll need a closed star piping tip. I like to use a Wilton 2D tip. Pop the piping tip into a piping bag and fill with buttercream. Starting from the center of the cupcake, work your way to the outside in a circular motion. If you don’t get it the first time, please keep practicing, you will get the hang of it in no time and be producing beautiful cupcakes like these!
~Sharnel, My Life My Loves
Images: yellow cupcake with pink butterfly (by me!), cupcakes (shamsD via flickr.com)
March 25th, 2010 |
I came across this darling cake on epicurious.com – talk about a darling cupcake topper! This would be so cute for an Easter brunch, a birthday party or shower. If you aren’t up for making a cake and cupcakes from scratch – cheat a little! Order the cake from your local bakery, and bake your own cupcakes (the cupcakes don’t have any special decorations….just different colored frosting!).
March 25th, 2010 |
I wish you had all been sitting with me when I first saw these cupcakes….I couldn’t hide my “ooh!!” if I had tried! They are so cute, so unique….and are sure to get rave reviews from guests young and old. Here is the recipe from All You:
- 1 16.5-oz. roll refrigerated sugar cookie dough
- 3/4 cup all-purpose flour
- 2 cups confectioners’ sugar
- 2 tablespoons egg-white powder (such as Just Whites)
- Red and green food coloring
- 1/2 cup each light and dark pink decorating sugars
- Large flower décors
- 2 cups chopped sweetened flaked coconut
- 1 16-oz. can vanilla frosting
- 24 cupcakes, any flavor
1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
2. Knead dough and flour together until smooth. Roll out to 1/4-inch thickness. Cut out bunny shapes using a 3-inch cookie cutter. Transfer to baking sheets, spacing 2 inches apart. Reroll scraps; continue cutting to get 24 bunnies.
3. Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes. Transfer to a wire rack to cool. Make cookie frosting: Stir confectioners’ sugar, egg-white powder and 3 Tbsp. warm water until smooth. (If frosting is too thick, stir in more water, 1 tsp. at a time.) Spoon 2 Tbsp. frosting into a ziplock bag. Tint remaining frosting light pink with a drop of red food coloring. Keep frosting covered to prevent drying.
4. Working on 1 cookie at a time, spread a thin layer of pink frosting on top. Sprinkle top of frosted cookie with light or dark pink decorating sugar to coat, shaking off excess. Snip a small corner from bag with white frosting. Pipe a few dots of white frosting on cookie; attach décors. Repeat with remaining cookies. Allow cookies to dry, 1 hour.
5. Place chopped coconut in a ziplock bag. Add a few drops of green food coloring; massage to tint coconut evenly. Put coconut in a shallow bowl. Spread vanilla frosting on cupcakes. Roll edges in green coconut. Press a cookie on top of each cupcake.
March 22nd, 2010 |
The Seder dinner marks the start of the Jewish holiday, Passover. Typically held at home, Seder dinners are full of tradition….and some delicious food! Set a warm, yet elegant table in shades of gold and simple white centerpieces. Add a personal touch by placing a votive candle with your guest’s names written on a small scroll at each place setting.
The Seder menu is stock full of tradition. Items such as matzo ball soup have been served during this holiday for generations! I found a few recipes on Bon Appetit that give a simple update to a few favorites:
These delicious recipes are sure to become new traditions in your family. Tell me, how do you celebrate the holiday?
Images: tulips (stylemepretty.com), votive candle (epicurious.com), napkin (karentran.com), table setting (lastoriafoto.com)
March 19th, 2010 |
It’s no secret that I love a good champagne cocktail! This recipe from Sunset Magazine is on my must-try list for this Spring! It’s a sweet and sour combination – just the way I like it!
Pour ¼ cup cranberry juice and ¼ cup pink grapefruit juice into a Champagne flute or a thin glass. Top with your favorite Champagne or sparkling wine. Serve immediately and keep the juices and bubbly chilled for refills.
March 18th, 2010 |
With the official start of Spring this weekend, I felt it was only appropriate to share some of the delicious Spring dessert recipes that I have found around the web. With so many fruits in season, these desserts are sure to look as good as they taste!
- Lemon Ricotta Cheesecake
- Tulipes with Raspberry Sorbet
- Mango Tart
- Strawberry Napoleons
- Lemon Blackberry Mini Tarts
- Fresh Strawberry-Cream Cheese Tart
- Key Lime Cheesecake Bars
- Baked Alaska
March 17th, 2010 |
Salads can take on so many different forms: green, vegetable, fruit. But at the end of the day, we pretty much serve them the same way – in a bowl! Mix things up at your next dinner party by serving your salad in a “basket” made of cucumber slices.
It’s simple to construct. It’s pretty to look at. And it will leave your guest saying “ooh…a salad!”
Image via My Recipes
March 16th, 2010 |
Corned beef – you crave it once a year around St. Patrick’s Day – you cook it, it tastes amazing – but what do you do with all of the leftovers?! Corned beef sandwiches are great (check out this post from last year for a delicious idea!), but if you are looking for something new, give this recipe for corned beef hash from Food Network a try:
- 2 to 4 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- Kosher salt and freshly ground pepper
- 2 cups diced leftover rutabaga, carrots, potatoes and leek
- 2 cups chopped leftover corned beef
- 2 tablespoons chopped parsley
- 1 to 1 1/2 cups leftover corned beef cooking liquid
Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.
Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.
Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.