The Party Dress » recipes

Chocolate Matzo Toffee

Kelly — Wed, 14 Dec 2011 10:00:53 +0000

Looking for a yummy treat for Hanukkah celebrations? This chocolate matzo toffee recipe from Maggie Hemsworth of Delish Catering Chicago that was featured in the holiday issue of The Party Dress Magazine is a MUST!

Ingredients

5 sheets lightly salted matzo crackers

1 ½ sticks unsalted butter cut in to small pieces

1 cup packed dark brown sugar

1 (10-oz) package of bittersweet chocolate chips

2/3 cup slivered almonds, toasted

½ tbsp. sea salt

Directions

Preheat oven to 275°F. Line a cookie sheet with a silpat or parchment paper. Place matzos on cookie sheet – you will have to break some of them up to for an even layer. Melt butter in a heavy-bottomed saucepan over medium-low heat. Add the brown sugar and reduce heat to low. Cook, stirring often, until the sugar is dissolved and begins to bubble. Pour the sugar mixture over the matzo crackers. Spread out evenly with an off-set spatula. Place in over and cook for about 17 minutes, until the toffee glistens.

Remove from the oven, sprinkle the chocolate chips on top. Place back in oven and cook for another 3 minutes. Remove from the oven and spread chocolate evenly over the toffee mixture, using an off-set spatula. Sprinkle with the almonds and sea salt. Place in refrigerator to cool, at least 2 hours.

TPD Magazine: Peppermint Icing

Kelly — Thu, 01 Dec 2011 16:00:32 +0000

Speaking of cupcakes…..have you tried this peppermint icing recipe that Jill from Modern Cupcake shared in the holiday issue of The Party Dress Magazine?! It’s so simple and completely delicious! Love it for holiday cupcakes, but I am also inspired to try it as the filling for my whoopie pies!

TPD Magazine: Caramel Apple Torte Cake

Kelly — Tue, 04 Oct 2011 09:00:58 +0000

So, I know you have all been drooling over this picture in the fall issue of The Party Dress Magazine and have just been DYING for me to post the recipe. The day has come for me to share this sweet little treat with all of you! An exclusive recipe from our assistant editor, Charynn of Two Sugar Babies, this fall treat will have you drooling faster than you can read the recipe!

Cake Recipe

1 1/2 c. butter

3 c. flour

3 c. sugar

1t baking sola

1t baking powder

2T molasses

1T cinnamon

1t nutmeg

1/2t salt

1T vanilla

1/2 c. milk

3x eggs

3x apples, peeled and grated

3 9″ cake pans or 2 half-sheet pans (for making normal size cake or small individual cake, respectively)

Preheat oven to 350 degrees. Prepare your pans with cooking spray or silpat liners. Whisk together dry ingredients into large mixing bowl and set aside. Cream butter and sugar in the bowl of an electric mixer. Add eggs one at a time, completely mixing in. Add dry ingredients gradually and mix until thoroughly combined. Slowly incorporate milk and vanilla. Add apples and mix until just combined. Pour into prepared pans and bake in preheated oven until firm to the touch. Let cool.

Caramel apples

1 stick butter

1/2 c. brown sugar

4 apples peeled and sliced thinly

1/4 c. dark rum (optional)

Melt butter in a large skillet and then stir in brown sugar. Add apples and cook over medium-high heat until caramelized. Add rum if using and use a long lighter to catch a flame (to burn off the alcohol). Be very careful!! Let flame burn down. Turn off heat and let cool completely, otherwise they will melt your cream.

Whipped cream

1 sm container Heavy Whipping Cream (i have to get the oz–i think it’s 8?)

3T powdered sugar

1T vanilla

1/2t cinnamon, optional

In the bowl of an electric mixer fitted with the whisk attachment, whip cream until medium peaks form. Slowly add powdered sugar and whip until stiff peaks form. Gently incorporate vanilla and cinnamon, if using.

Assembly

Remove cooled cakes from round cake pans, if using. If making individual-size, using a round cutter, cut 4″ circles from your 1/2 sheet pan and lay separately on parchment. Spray cutter with cooking spray if sticking.

Layer the cakes in the following order: cake, whipped cream, apples, cake, etc. Finish with cream and apples. Use extra caramel sauce from the apples to drizzle over the sides. Alternatively, homemade or store bought caramel sauce could be used. Serve immediately.

TPD Magazine: DIY Caramel Apples

Kelly — Thu, 29 Sep 2011 09:00:27 +0000

One of the tastiest photo shoots/articles I did for the Fall issue of The Party Dress Magazine was our DIY Caramel Apples. Talk about tasty!! They are so simple to make, and you can get very creative with your toppings….which leaves you with a fabulous opportunity to coordinate with your party colors/themes. Here are the six simple steps:

1. Gather your ingredients: caramels, apples, candy sticks, chocolate and toppings

2. Melt the caramels in a pan, and dip your apples once it is the right consistancy

3. Place your dipped apples on a piece of wax paper and let harden

4. Melt your chocolate and mix in a teaspoon of vegetable oil to make it shiny, dip the bottom half of your apples

5. Immediately dip your apple into the topping of your choice, and then let dry

Suggested toppings:

toffee crunch, mini m & m’s, chocolate chips, “turtle” toppings, nuts

TPD Magazine: Fried Green Tomatoes

Kelly — Tue, 27 Sep 2011 15:00:38 +0000

We’re back with another recipe from Delish owner, Maggie Hemsworth. Fried green tomatoes….have you ever had them before? I had not, not really sure why, the opportunity had just never presented itself. Let me tell you, after sampling this at our photo shoot, I have actually had dreams about them. {and I am only partially embarrassed to admit this} YOU.MUST.TRY.THIS.RECIPE!

Fried Green Tomatoes with Goat Cheese and Tomato Jam

6 hard green tomatoes, sliced 1/4 inch thick

Kosher salt and black pepper

Freshly ground black pepper

3/4 cup all-purpose flour

3/4 cup well-shaken buttermilk

1 cup yellow cornmeal

2 cups Japanese panko bread crumbs

Vegetable oil, for frying

Tomato Jam (see recipe epicurious.com)

¼ pound goat cheese

Slice the tomatoes into ¼” slices. Season with salt and pepper. Pre- heat oven to 200°. Line a baking sheet with paper towels. Place the flour in a shallow bowl, the buttermilk in another and the flour and cornmeal (stirred together) in a third bowl. Take a slice of tomato, coat in flour (shaking off an excess), dip in the buttermilk, then coat with the breadcrumb/cornmeal mixture. Place on a plate and repeat the breading steps with the rest of the tomato slices. Heat ¾” of oil in a skillet to 350°. Cook tomatoes on each side until golden, about 2 minutes per side. Remove with a slotted spoon, place on the baking sheet. Keep in the oven until all the tomatoes have been fried. Top with a piece of goat cheese and a dollop of tomato jam.

TPD Magazine: Sweet Corn Bruschetta

Kelly — Tue, 27 Sep 2011 09:00:21 +0000

Delish Catering Chicago owner, Maggie Hemsworth created for exclusive recipes for the Fall issue of The Party Dress Magazine. I personally tasted each one of these and let me tell you, these will become your new go-to party foods for Fall. First up today is the sweet corn bruschetta…..

Sweet Corn Bruschetta with Honeyed Mascarpone

6 ears fresh corn

8 oz mascarpone

1 TBSP honey

2 TBSP chopped chives

Extra virgin olive oil (about ¼ cup)

Loaf of french bread

Salt and Pepper to taste

Place the cleaned ears of corn in a pot of boiling water and cook for 12 minutes. Remove and allow corn to cool down. When cool, cut the corn off the cob and mix the corn with 4 tbsp olive oil and chives. Add salt and pepper to taste. While the corn is cooling, cut the French bread in ¼” to ½” thick slices. Brush each side with olive oil. Place in the broiler and toast each side about 3 minutes each. Watch closely because the bread can burn quickly. Remove from the oven and allow to cool. Mix the mascarpone and honey together. Spread the mascarpone mixture on the crostini and then top with the corn mixture.

TPD Magazine: Cupcake Tips from a Pro

Kelly — Fri, 16 Sep 2011 09:00:53 +0000

When it comes to selecting articles and features for The Party Dress Magazine, we try to combine gorgeous party inspiration with helpful tips from professionals. This issue, we asked Jill from Modern Cupcake to provide us with some of her go-to tips for baking the perfect cupcake. She came up with this:

Use a professional thermometer to check your oven temperature.
Allow your cupcakes to cool in the pan for approximately 5 minutes before placing them on a cooling rack.
Use an ice cream scoop for placing the batter in your baking pan. This provides a uniform look every time!

Jill is owner of the web-bakery and blog, Modern Cupcake….where she dishes up daily inspiration on everything from cupcakes to design. Most recently, she was named Martha Stewart’s Dreamer of the Week! Check out Jill’s blog for more inspiration….and look forward to more baking ideas from Modern Cupcake in the Holiday issue of The Party Dress Magazine!

Photography by Sierra Studios Photography

Tailgating Food Ideas

Kelly — Wed, 14 Sep 2011 17:00:32 +0000

The darling tailgating party from Fresh Chick Designs featured on the blog this morning (and in the latest issue of The Party Dress Magazine) have left me with football on the brain….as well as the looming question, “what to serve for our next football gathering?”

Whether you are watching the game from the sidelines or gathering friends at home, some simple, cozy snacks can make the game that much more fun! I went to two of my go-to entertaining resources for ideas, Better Homes and Gardens and Country Living, and here is what I will be serving up this weekend:

1. I love the idea of serving simple snacks such as pretzels, chips, crackers and nuts in individual brown bags – a totally rustic, yet functional way of compartmentalizing them!

2. Mini BLT sandwiches: They are cute and round. Need I say more?

3. Salted Golden Caramel Bars: I am a sucker for rice crispy treats (naturally gluten-free for me!), but add in sea salt, caramel and chocolate?! I may even root for overtime if it means I can eat more of these!

4. Chunky Tomato Salsa: I always like to have a couple of dip options readily available, and this chunky salsa option is on my list to try.

Images via Better Homes and Gardens and Country Living

Back-to-School Treats: Apples

Kelly — Mon, 22 Aug 2011 15:00:33 +0000

It’s back-to-school time around here this week, and you know what that means….time to dig out some apples to bring to your child’s teacher. Instead of the always-appreciated, healthy fruit this year, how about starting the year off with a bit of a sugar rush?! I love these creative ideas for sweets that look like apples. Cookies, cupcakes, and even red rice crispy treats! What’s your favorite treat to bring to teachers?

Images: apple rice crispy treat (gourmetmomonthego.com), apple cookies (hellonaomi.com), apple cupcakes (parents.com)

Tomato Terrine

Kelly — Mon, 15 Aug 2011 09:00:16 +0000

I absolutely love this time of year: Tomato season. The time has come where I can’t walk out of Whole Foods without a dozen colorful, grungy-looking tomatoes because they just look that.good. When my friend’s kids are digging tomatoes out of their little vegetable garden and handing them out like their candy, and when I start exploring for simple, new ways to use them.

If you are looking for some of my old favorites, you can check out posts here, here and here. “Tomato Fest” is always a fabulous excuse to throw a party this time of year. I came across this tomato terrine recipe on Bon Appetit and I.can’t.wait.to.try.it!