To enter the contest, please visit Daydreem Designs and then come back here to leave a comment {or thought} from their online shop. The contest runs thru Monday, August 2nd (midnight), with a winner being selected on Tuesday, August 3rd. Please be sure to leave your email address on the comment form so we can email you if you're the lucky winner. PS: don't forget to share this post with all your friends and check your Spam folder for emails in case you turn out to be the lucky winner.

To enter the contest, please visit Affordable Cake Topper and then come back here to leave a comment {or thought} from their online shop. The contest runs thru Thursday July 29th (midnight), with a winner being selected on Friday July 30th. Please be sure to leave your email address on the comment form so we can email you if you're the lucky winner. PS: don't forget to share this post with all your friends and check your Spam folder for emails in case you turn out to be the lucky winner.

Sunflower Pound Cake

NGREDIENTS
1 box Duncan Hines Classic yellow cake mix (1 lb, 2.25 oz) prepared as directed for poundcake
2 cans (16 oz each) vanilla frosting
Yellow, blue and green paste (icing) food color*
1 box (5.5 oz) Junior Mints
4 chocolate-covered mint patties (about 1-1/2 in. across)
1 chocolate-coated cookie (about 1-3/4 in. across)
1/4 cup each mini and regular brown M&M’s
2 boxes (3 oz each) Jell-O Berry Blue gelatin
Yellow Fruit by the Foot
White and red tube frosting
1 green Jordan almond
2 semisweet chocolate mini chips
1 yellow and 6 green mini M&M’s
1 spearmint jelly-candy leaf
Orange sprinkles

You also need:
1 qt-size ziptop bag, disposable pastry bags,* coupler,* small round piping tip (#2),* 2 small leaf piping tips,* wooden toothpicks and one 8-in. wooden skewer

PREPARATION
1. Heat oven to 350°F. Grease two 8-in. round cake pans; line bottoms of pans with wax paper. Divide cake batter between pans. Bake 30 to 35 minutes until golden and a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes, then invert on rack, remove paper and let layers cool completely.

2. Tint 1 cup frosting bright yellow with food color; spoon into ziptop bag. Tint half remaining frosting light blue. Divide the remaining untinted frosting in half. Tint 1 portion dark green, the other lighter green. Spoon dark green into pastry bag fitted with coupler and round tip, lighter green into another bag. Fold over tops of bags; seal with tape until using. tint toothpicks (enough for all but 2 Junior Mints) and the skewer green; let dry on paper towel.

3. Sunflowers for top of cake: Line baking sheet with wax paper. Small sunflowers: Press 1 green toothpick into side of Junior Mints candy (reserve 2 mints for Bees). Snip tiny tip off corner of bag of yellow frosting. Pipe spikes around mints for sunflower petals (photo A, top). Medium flowers: Repeat with mint patties. Large flower: Repeat with cookie.

4. Trim cakes to level tops. Place 1 layer on serving plate. Spread top with 1/2 cup blue frosting. Top with remaining cake, trimmed side down. Starting about 1 in. from edge, cut a kidney-shaped pond about 1 in. deep. Using a fork, remove cake within outline in as even a layer as possible.

5. Spread blue frosting on sides of cake. Press on mini and regular M&M’s randomly spaced (reserve 2 regular brown M&M’s for Bees). Refrigerate cake while preparing gelatin for Pond.

6. Pond: Put gelatin into a medium bowl. Add 1 cup boiling water; stir until gelatin dissolves. Stir in 1 cup cold water. Set bowl in bowl of ice cubes and water; stir until gelatin begins to set. Ladle slowly into cutout in cake to fill. Refrigerate 15 minutes or until set.

7. Sunflowers on sides of cake: Pipe dark-green stems from M&M’s. Pipe yellow petals around M&M’s. Using coupler change round piping tip on dark green bag to leaf tip; pipe leaves around base and up stems on cake. Using coupler move leaf tip from one bag of green frosting to the other and pipe alternating shades of green leaves on top of cake to cover area around pond.

8. For each bee: Trim Fruit by the Foot to make two 1-in. oval wings. Press wings onto a regularM&M’s candy. Press an M&M’s candy with wings onto a Junior Mints candy. Pipe yellow lines across top. For flying bee, insert skewer into Junior Mints body.

9. For frog and water-lily pad: Pipe 2 dots of white tube frosting on top of Jordan almond; glue on chocolate mini chips. Use green frosting to glue on green mini M&M’s legs. Pipe a line of red tube frosting for mouth. Flatten spearmint leaf and cut into a lily pad shape. Place yellow M&M’s candy on pad; pipe yellow petals on top. Dot with orange sprinkles.

10. Just before serving: Randomly insert sunflowers on picks into cake. Add Bees and Frog on Lily Pad.

Just in time for spring....love these and won't your guests be suprised with your talent....get the instructions and supplies at Wilton

What a cute idea....just in time for a spring party

Here's what you'll need:
•Mini lemon or other yellow muffins. (Find the lemon muffin recipe and full instructions here)
•Container of lemon frosting
•Mini muffin liners (Yellow if you can find them- I could only find white)
•Yellow regular sized muffin liners
•A package of wooden skewers
•Styrofoam or floral foam
•Clay pot and saucer (In whatever size you'd like)
•Green straws
•Green and brown card stock
•Eyelet punch
•Scissors, craft knife, and glue

Blackest Forest Gateau
makes one 2-layer 9" cake. For suggestions on other sizes, see the tips below the recipes.

for black chocolate cake:
2 cups sugar
2 cups flour
1/3 cup black cocoa powder
2/3 cup Dutch-processed cocoa powder
1 tspn salt
1 tspn baking powder
1 tspn baking soda
2 eggs, beaten
1/2 cup vegetable oil
1 cup whole milk
1 cup boiling water

1. Preheat oven to 350 degrees F.  Grease, flour, and line the bottoms of two 9" round cake pans.  If desired, line the cake pans with bake-even strips.
2. In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda.  Mix to combine.
3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk.  Stir to mix.  Then, with the mixer on low, pour the wet ingredients into the dry ingredients.  Mix on low until evenly distributed.
4. Pour the boiling water into the batter and mix on medium low until smooth.
5. Divide the batter between the two cake pans.
6. Bake for 35-45 minutes.  When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done.  Remove from the oven and let cool completely.

for dark chocolate ganache:
3 oz. dark chocolate, chopped
2.5 oz. manufacturing or heavy whipping cream
1 Tbspn butter
1 Tbpsn Godiva chocolate liquor, optional

1. Place the chopped chocolate in a bowl and set aside.
2. In a saucepan, heat the cream and butter just until simmering.
3. Pour the hot cream mixture over the chocolate.  Let sit for a minute or so.
4. Whisk the cream into the chocolate until smooth.  Add the liquor, if using, and mix until thoroughly combined.
5. Spread a thin layer of ganache on top of both of the cooled chocolate cakes.  Let set for at least two hours, or an hour in the refrigerator.

for dark cherry filling:
10 oz. frozen dark cherries
3 Tbspn sugar
1 Tbspn cornstarch
1 Tbspn kirsch or brandy

1. Place the cherries in a saucepan and cook over medium heat until the cherries begin to release their juices.
2. Add the sugar into the cherries, stirring until dissolved.
3. Pour some of the cherry juice into a small bowl.  Add the cornstarch to the juice and whisk until the corn starch is completely dissolved.  Add the cornstarch and juice back into the saucepan.
4. Bring the mixture to a boil and cook for one minute.  Remove from heat and stir in the kirsch or brandy.  Let cool before using.

for mascarpone whipped cream:
1 cup mascarpone cheese
4 cups manufacturing cream, or heavy whipping cream
2/3 cup powdered sugar

1. Combine the mascarpone cheese and cream in a bowl.  Whip until soft peaks.
2. Add the powdered sugar to the cream, continue whipping just until you reach stiff peaks.  Be careful not to overwhip!  Use immediately.

assembly:
1. Spread a layer of mascarpone whipped cream on the prepared ganache-chocolate cake.
2. Top the whipped cream with the cherries.
3. Place the next layer of cake on top of the cherries and whipped cream.
4. Frost the outside of the cake with the remaining cream.  Decorate with chocolate shavings, chocolate trees, fresh cherries, or a dusting of powdered sugar/cocoa powder, if desired.
5. Store in the refrigerator.

Tip:  If you don't have access to black cocoa powder, regular Dutch-processed cocoa will work.
Tip:  For two four-layer 4.5" cakes like the ones in this post, use 1/2 of the black chocolate cake recipe and about half of the whipped cream.  For a four-layer 9" cake, split the cake layers from this recipe, double the cherry filling and chocolate ganache recipes, and you may need to make 1.5 times the amount of whipped cream prescribed here.


Enjoy!

Feta Stuffed Peppadews
Recipe Makes 24
Ingredients:
24 fresh mint leaves
24 drained Peppadews
1/2 small peeled and seeded cucumber and cut into 1/4-inch cubes
4 Tbs.of  feta cheese, cut into small (aprox. 1/4 inch) cubes

Directions:
Slip 1 mint leaf into the open cavity of 1 Peppadew. Stuff 1 or 2 cucumber cubes into the cavity, then stuff 1 cube (aprox. 1/2 teaspoon) of feta into the Peppadew. Repeat this process with the remaining ingredients. Chill the stuffed Peppadews until ready to serve.

A great appetizer for any shower or party...

Recipe:
1 bunch of seedless grapes (any color and size)
1 Package of Goat Cheese
1/4 cup of toasted and chopped Pecans
2 cups of Bourbon
*optional - dash of fresh grated nutmeg

Directions:
1. Marinade the grapes in Bourbon for at least 6 hours but you can go up to 2 days if you want 
2. Roll the goat cheese into several balls about 1 inch in diameter
3. Roll the goat cheese balls in the pecans (optional: that have been mixed with a dash of nutmeg)
4. On a small tray, heat the goat cheese pecan balls at 300F for about 3-5 minutes just til warm
5. Using garnish toothpicks, skewer one grape and then one warm goat cheese ball at a time, then place on a serving platter.

Yes, summer is coming and so are the fantasies of being on a beach somewhere.  Here's a great way to accent a tropical party for your guests.

Recipe of Pink Bikini

The recipe makes 10 cups

Ingredients
1 bottle of raspberry lemonade 
3/4 cups of coconut rum
1 cup of amaretto liqueur

Preparation
Combine the raspberry lemonade, coconut rum, and amaretto liqueur in a large pitcher.
Stir well, and serve over ice or in half cut coconuts.

How to crack open a coconut.... 

Hold your coconut in one hand over a sink or bowl to catch the liquid that comes out. Tap firmly in the center of the coconut with a hammer, rotating and tapping along the equator.  You might have to rotate the coconut several times before a fissure appears and then break the coconut  open.
Courtesy of Coastal Living

What a simple and unique idea....make table vases out of cucumbers....check out all the how to's at Pizzazzerie

Inspiration for a Bridal Shower Tea Party...have fun!!

Table and edible photos   Cocktail Dress    Flower Pin    Invitations    Sodas    Fancy Floral Cake    Personalized Honey Favors    Pink Daisy Tea Set    How to Make Petite Fours    How to Make Pastel Meringues

 

What you will need
8 large white shelled eggs
200ml double cream (45 per cent)
65ml milk
Pinch salt 1/4 teaspoon of vanilla extract
50g of dark couverture chocolate (63 per cent)
2 egg yolks
40g of caster sugar
8 leaves silver leaf
Wafers, to serve

1.Preheat oven to 150°C. Working with one egg at a time, place egg on its side on a clean sponge. Use a small, sharp serrated knife to gently saw the top of the widest end halfway through the egg. Turn egg upright and remove lid completely. Tip egg into a clean bowl. Set aside 2 yolks and store remaining eggs in an airtight container in the fridge for later use. Wash the eggshells thoroughly. Peel the inner membrane from inside the shells. Trim any broken edges from the top of the eggs and wash again. Set aside upside down to dry. (Alternatively, use 120ml pot de crème moulds.)

2.Combine cream, milk, salt, vanilla and chocolate in a small saucepan over low heat. Cook, stirring, for 10 minutes or until chocolate melts.

3.Meanwhile, combine yolks and sugar in a medium bowl and whisk until thoroughly combined. Pour one-third of the chocolate mixture over and use a wooden spoon to stir to combine. Pour remaining chocolate over and stir to combine. Strain through a fine sieve into a pouring jug.

4.Place an empty egg carton in a roasting pan. Place eggshells into carton, open end upwards. If using pot de crème moulds, place in a tea towel-lined roasting pan. Divide chocolate mixture among eggshells (or moulds). Pour enough boiling water into the pan to come halfway up the sides of the eggshells or moulds. Cover with foil and bake in oven for 1 hour or until just set.

5.Remove from oven. Place eggs into 8 egg cups and cool to room temperature. Place in the fridge for 2 hours to chill. Lightly brush the outside of the eggshells with water, then decorate with silver leaf. Serve with wafers.
Courtesy of Homelife

I found some inspiration and great ideas for an Alice in Wonderland Party to share..
Event Photos    Mad Hatter Cupakes    Teapot Cupcakes    Teacup Candle Favors    Custom Dress, Shoes and Hat

Easter Bunny Cupcakes

Makes 12 (1 cupcake) servings
Prep Time is 30 minutes

INGREDIENTS
1 container (16 ounces) of vanilla frosting
McCormick® Assorted Food Colors and Egg Dye or McCormick®
Assorted NEON! Food Colors and Egg Dye
2 cups of flaked coconut
12 unfrosted cupcakes
12 plain donut holes
12 large marshmallows
6 pink jelly beans, halved crosswise
Chocolate sprinkles
Miniature semi-sweet chocolate chips

DIRECTIONS
1. Tint frosting pink or blue, using 4 drops red or 4 drops NEON blue food color. Place coconut in resealable plastic bag. Add 4 drops red or 4 drops NEON blue food color to coconut in bag; shake until coconut is evenly tinted.
2. Spread top of each cupcake with tinted frosting. Press each cupcake into tinted coconut to cover top completely. Spread donut holes with remaining frosting. Press a donut hole into top of each cupcake to form the bunny’s head.
3. For the ears, cut a 1/4-inch slice off the flat ends of each marshmallow to make 24 slices. Dip cut sides of the marshmallow slices into the coconut until completely covered. (Reserve remaining marshmallow pieces.) Attach 2 marshmallow slices to the head of each bunny with frosting to create ears.
4. Press a jelly bean half into the face for the nose and sprinkles for the whiskers. Use the chocolate chips for the eyes. Press the plain marshmallow pieces into the cupcakes for the belly.

 

Here's a little slice of vintage goodness…and just in time for Spring...a Rustic Garden Wedding.....

Event Photos   Sweet Tamarind Drink   Butterfly Napkin Holders   Flower Girl Dress   Rock Candy   Personalized Honey Favors 

Why not offer something fun and unique to accent the celebration....check out how to make these Rice Krispie Carrots for Easter at Gather and Nest

Check out Crafty Sisters for the full tutorial on  making these jelly bean topiaries for Easter....how CUTE!

These look so delicious and refreshing.....Pomegranate Green Tea Cupcakes....try serving these delights at your next event....

 Pomegranate Green Tea Cupcakes
12 cupcakes / 350 degree oven
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1-1/2 tablespoons green tea (matcha) powder
1/2 cup milk
1/4 cup pomegranate seeds

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add egg/egg yolk one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, salt, and matcha in a bowl.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Fold in pomegranate seeds.
7. Scoop into cupcake cups about 2/3s full.
Bake for 22-25 minutes until a cake tester comes out clean.
For the rest of the recipe visit Cupcake Blog

Today's Sunday Delight is Orange Creamsicle Cupcakes
Source for Cupcake Wrappers

Not So Humble Orange Creamsicle Cake yields 24 standard cup cakes
a 9x13" cake or 2 8" rounds
3 large egg whites, room temperature
1/2 teaspoon orange gel coloring
1 1/2 teaspoon orange emulsion
1 teaspoon vanilla extract
200 grams all purpose flour
200 grams granulated sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup (58 grams) canola oil
1/4 cup (57 grams) (1/2 stick) unsalted butter, room temperature
1/2 cup (115 grams) sour cream
Find the rest of this yummy recipe at Not So Humble Pie

yes...chocolate party spoons...these look so yummy....check out the source I found for a guide on how these were made.

LUVIN these raspberry blossoms found at Suzie the Foodie
They look so light and easy to make....

1 pound of fresh raspberries
1/2 cup of sugar
1 teaspoon of vanilla
1 1/2 cups of heavy cream

METHOD
Mash the berries with a potato masher and then press through a sieve to remove seeds. Sprinkle the sieved fruit with a 1/4 cup of sugar. Stir to combine. Mix together the remaining sugar, vanilla and cream. Whip it just to the point of stiffness. Do not whip to peaks - this is to aerate and make firm, not to stiffen. Fold fruit into the cream. Put  into individual serving dishes and refrigerate for 3 hours before serving.

Ingredients
1 18 ounce package of chocolate sandwich cookies with white filling
Finely crushed 1 8-ounce package of cream cheese
Softened 1 pound of white baking chocolate, melted

Directions
1. In large bowl combine the crushed cookies and the cream cheese. Beat with mixer on low speed until it's well blended. Form 1" balls by hand and them dip them in white chocolate.  Place them on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm.
To store, cover and refrigerate.
Makes 50 truffles.
Courtesy of BHG

Red Velvet Heart Whoppie Pies

For the cookies:
2 cups of all purpose flour
2 tablespoons of cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of salt
8 tablespoons of unsalted butter, at room temperature
1 cup of light brown sugar, packed
1 large egg
1 teaspoon of vanilla extract
1/2 cup of buttermilk, at room temperature
1 ounce of red food coloring

Ingredients:
For the frosting:
8 ounce of cream cheese
5 tablespoons of unsalted butter, at room temperature
2 teaspoons of vanilla extract
2 1/2 cups confectioners' sugar, sifted
For the full tutorial visit Annie Eats

Dip heart jellies and marshmallows in chocolate and create these cute Cupid Hearts as your Valtentine treats for your party guests. 

Supplies for Chocolate Dipped Hearts:
heart jellies and heart shaped marshmallows
melted chocolate,
spoon
wax paper
party toothpicks with cellophane frills
plastic baggie
sprinkles

To complete these visit Make and Takes

Looking for ideas for a baby shower....well I'm Lovin these color combination with the cute little birdies....
Photos courtesy of
Free Pretty Things for You
Bird Bath Placecard Holders
Cake Candle Favors
Apple Martinis

Slice up some fresh fruit and add it to a jar of apple martini mix for a drink that looks as special as it tastes for your baby shower guests. To make this fun drink, mix: 2 cups of vodka, 1 cup of apple schnapps, 1 cup of orange liqueur and 1 cup of fresh lime juice; chill. Right before serving stir in 3 cups ice, strain, and pour into glasses.

Pink and Green Crafted Bird
Cake
Cute Little Dress

JUST HAD TO SHARE!!!

Here's some spring rustic wedding inspiration and ideas.  It has a vibe of homemade elements, like fresh cookies baked by the mother of the bride which make this wedding so unique and special. The clever and creative Jesi Haack and her wedding planning and design team put the entire vintage-inspired event together, while the Sweet and Saucy Shop created the mouthwatering dessert table!
Bird Nest Favor Boxes
How to Make a Wood Cake Stand
Scalloped Tags
Personalized Hershey Wrappers
Rustic Tablesetting and Centerpiece

Valentine Wedding inspiration and ideas.....xoxoxo
Wedding Gown via Monique Lhuillier and Slingbacks Christian Louboutin
Wedding Photos courtesy of Kiss the Groom
Red Velvet Cake via Houston Wedding Blog
Raspberry and Rosemary Cocktails via Simply Stated
Sweetheart cupcake wrappers via Accent the Party
Personalized Hershey Wrappers via Accent the Party

LOVIN these Personalized Hershey Wrappers....   

Check them out at Accent the Party....lots of color options along with ribbon color options, YES, ribbon also included.

Free Printable Valentine Cupcake Picks
Accent the tables with festive cupcake picks for your guests
Open the PDF file with one of the links below and print out on cardstock.

POPUPS must be enabled to view PDF file
Red Damask
Valentine Be Mine
Hearts and Bling
Pink and Brown Heart Lace
Chocolate Brown LOVE Heart Banner

Cupcake Wrappers sold here at Accent the Party

If you still have the time accent the holiday gathering with these cute candy cane cupcakes with xmas trees.....how cute!  These will surely delight your guests with holiday cheer.

To decorate these cupcakes, you’ll need:

Cupcakes
Sugar Cones
White Candy Melts
White Sugar crystals
Frosting
Pink Sugar crystals
Candy Canes
Fondant
Icing colors (I used Wilton Dusty Rose & )
Snowflake Sprinkles
Confetti Sprinkles

• Cut off the ends of the sugar cones so the tree section is around 3 inches long. Use a serrated knife to carefully cut through the cone without shattering it.
• Dip the cone sections in melted white candy coating. If you use a tall plastic cup, it will be easier to coat the entire cone.
• Remove and let excess coating fall off.
• Sprinkle some white sugar crystals or sanding sugar over entire surface of the cone. Sprinkle over a large bowl and you can reuse the sprinkles.
• Set on wax paper to dry completely. When dry, you can redip the bottoms to make sure the cone is completely coated.
• Use 6 inch long candy canes and break the handles off so you are left with a straight piece that's around 5 inches long.
• Cover the cupcakes with tinted pink frosting.
• Fill a small dish with the pink sugar crystals or sanding sugar and press the cupcake tops into the dish until the entire surface is covered with sugar cyrstals.
• Dip one end of the candy cane in some of the melted candy coating and insert the other end straight into the cupcake.
• Place a Christmas Tree on top of the candy cane and let the candy coating dry and work like a glue.
• If you want decorations, it would be a good idea to add them before you attach the tree. Just dot a small amount of coating on the surface and attach a colored sprinkle.
• For presents, tint white fondant and shape the fondant into small squares by hand. Then use some of the white fondant, roll it out and use a knife to cut thin strips for ribbon. Attach the white fondant ribbon to the presents with a small dab of water. Then attach the snowflake sprinkles the same way.
• Remember, use dense cupcakes instead of light and fluffy ones so the trees will not want to tip.
• Or skip the candy canes, use the entire sugar cone and make big trees. Then you won’t have to worry.
• Courtesy of Bakerella

Find the full tutorial for this delightful and festive way to accent the upcoming holiday gathering at Not Martha

Just some holiday cake inspiration

Ingredients

 

1 3/4 cups of cake flour
1/2 cup of Dutch-processed cocoa
1 1/4 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
1/2 cup of softened butter
1 1/2 cups of sugar
3 large eggs
1 tsp. of  vanilla extract
1 cup milk
1 1/2 cups vanilla frosting
Shredded coconut if you want
2 black licorice drops
1 large orange gumdrop
Red shoestring licorice
Red fruit leather
3 starlight mints
3 small gumdrops
2 sticks chocolate licorice

Instructions

1. Heat the oven to 325 degrees. Grease and flour two ovenproof glass bowls, one slightly larger than the other. (Note: For our cake, we used one bowl with a 1-liter capacity and 6-inch diameter and the other with a 1 1/2-liter capacity and 7-inch diameter.)

2. To make the cake, mix the flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Sift the ingredients onto waxed paper and return to the bowl.

3. In a separate bowl, blend the butter with the sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.

4. Alternately, add the flour mixture and the milk to the batter in thirds, combining well after each addition. Fill the bowls about two thirds full. Bake the smaller cake for about 50 minutes and the larger cake for about 65 minutes.

5. When done, the surface will spring back when touched and a toothpick inserted in the center will come out clean. Cool in the bowls for 10 minutes. Then invert onto a large, rectangular platter (about 17 by 12 inches) so the cakes resemble a snowman. Cool completely.

6. Ice the cakes with the vanilla frosting, then sprinkle with shredded coconut, if desired. Add licorice drop eyes, insert an orange gumdrop nose and fashion a broad smile with shoestring licorice.

7. For the scarf, cut two 2-inch-wide strips of fruit leather, notch the ends and wrap around the neck of the snowman. For the buttons, use starlight mints topped with gumdrops. Finish off the snowman with two chocolate licorice arms. Serves 10 to 12.

8. Kids' Steps: Measuring and adding the ingredients for the cake batter, and frosting and decorating the cute snowman.
   Courtesy of FamilyFun.Go.Com

HOW CUTE and a great way to accent the Christmas or Holiday party for your guests!

 

All you need is.....
Cheese Balls:
Base: 6.5 ounces of cheese (Pepper Medley)
Middle: 4 ounces of cheese (Spinich and Artichoke)
Head: 2.5 ounces of cheese (Light Cucumber Dill)
Find the "how to's" at Fahrenheit 350

Ingredients:
1 package (18-21 oz.) of fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 ounce chocolate flavored almond bark
Additional decorations such as red jimmies (optional)

1. Line Medium Sheet Pan with a 13 inch piece of Parchment Paper. Lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions. Pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack and cool for 20 minutes or until slightly warm.

2. Meanwhile, cut straight ends of candy canes off to form 4 ½ inch sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer, set aside.

3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick.

4. Place almond bark into Small Batter Bowl. Microwave according to package directions until smooth. Spoon melted bark evenly over each brown ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.

Wrap lollipops in cellophane, tie with ribbon, and use as table décor or take home goodies for a special holiday touch.
Courtesy of Clever Parties Blog

Directions

Photo and Recipe from Martha

Marinated Mozzeralla

Here are some great ideas to accent the holiday table using fruit that I found at Safeway

Holiday Fruit Tree

What you will need:

I just love this idea and it's a great wa to accent the holiday party.

INGREDIENTS

1 roll (16.5 oz) of Pillsbury® refrigerated sugar cookies
1/4 cup of all-purpose flour
1 cup of vanilla ready-to-spread frosting
64 small pretzel twists
64 semisweet chocolate chips (about 1/4 cup)
16 gumdrops that are cut in half

DIRECTIONS

1. Heat the oven to 350°F.  Using a large bowl, break up the cookie dough; work flour into dough until well blended.  Shape the roll of cookie dough into triangle-shaped log. (If dough is too soft to cut, place in freezer 30 minutes.)

2. With thin sharp knife cut the dough into 32 (1/4-inch-thick) triangular slices.  Place them 2 inches apart on ungreased cookie sheet.

3. Bake 7 to 11 minutes or until set. Cool 1 minute and then remove from them from the cookie sheet to the cooling rack. Cool completely for about 15 minutes.

4. Frost the cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container.  Courtesy of Pillsbury

Looking for some unique ideas for pie crusts...check Martha Stewart's ideas.

How cute are these and they would be a great addition to any holida party this season.  I just couldn't bear to keep this cool polar family a secret any longer. Here's how to make your own adorable trio, starting with Mama Bear via familyfun.go.com.

Ingredients

1/2 cup of  softened vanilla ice cream
1/4 teaspoon of peppermint extract
8 ounces of chopped white chocolate
2 tablespoons of vegetable shortening
1/2 cup of crushed peppermint candies

Preparation

1. In a small bowl, stir together ice cream and extract until blended. Freeze until firm, at least 2 hours. Meanwhile, line a baking sheet with parchment paper and freeze alongside.

2. Using a large melon baller, quickly scoop all the ice cream into balls and place them on one side of the cold baking sheet. Freeze until firm, 1 to 1 1/2 hours.

3. Insert a decorative skewer or pick into the center of each ice cream ball and return to freezer to set, about 30 minutes.

4. Meanwhile, put chopped chocolate and shortening into a small metal bowl. Set bowl in a slightly larger bowl of hot water and let sit until melted, stirring occasionally. Transfer chocolate mixture to a 1-cup glass measuring cup. Put crushed candies on a small plate.

5. Working with 1 ice cream ball at a time, dip into melted chocolate to coat, making sure chocolate reaches above ice cream onto the skewer and letting excess chocolate drip off bottom. Roll ball in candy and set on the clean side of the baking sheet. Repeat with remaining balls, returning them to the freezer if they start to soften. Freeze at least 2 hours before serving.

Bonbon Variations: Experiment with other flavors of ice cream, such as coconut or chocolate, and coatings, such as flaked coconut or dark chocolate. Courtesy of find.myrecipes.com

INGREDIENTS

16 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
1 tube of orange frosting with piping tips
16 small peanut butter cups

PREPARATION

1. Place cookies on work surface; squeeze a dime-size dot of frosting in center of each.

2. Unwrap and invert peanut butter cups on frosting, pressing down gently.

3. Using the round piping tip, pipe a "hat-band" with frosting around peanut butter cup and a square "buckle." Let frosting set before storing. Planning Tip: Can be made up to 3 days ahead. Store airtight at room temperature.
Courtesy of WomansDay 

How cute are these???  Courtesy of Familyfun.go.com

Ingredients

• Chocolate Frosting or Peanut Butter
• Donuts
• Crumbled Toffee
• Pretzel 
  

Instructions

1. Frost a third or so of a plain or glazed doughnut hole with chocolate frosting or peanut butter.

2. Roll the frosted top in crumbled toffee (look for it in the baking section of grocery stores), then add a small piece of a pretzel for the stem

These oh so cute candy topped corn cookies will be a blast for kids to help decorate for your Thanksgiving feast . You can use this sugar cookie recipe here or store-bought dough.  Courtesy of Familyfun.go.com

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups flour

• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Vanilla frosting
• Green fruit leather
• M&M's or Reese's Pieces candies

Instructions

1. Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.

2. Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.

3. Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies

I'm lovin this inspiration for the upcoming holidays....check out the details at The Inspired Bride

Serve up a little black magic for your party guests with these fun Halloween drinks. 
My favorite is the Spooky Halloween Spirits:

2 ounces of black vodka
2 ounces of creme de cacao or coffee flavored liqueur
1 scoop of vanilla ice cream
Pinch of finely grated nutmeg, for garnish

In a glass, combine vodka and creme de cacao, and set aside. Place a scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.

Find the recipes for all these fun drinks at Martha Stewart

 

How Cute!! I love this idea.

From Nancy Mueller in Bloomington, Minnesota. Juicy strawberries, chocolate and a lick of almond flavor make these little bites a howling treat for your party guests!
Courtesy of Taste of Home

Ingredients:

30 fresh strawberries
8 ounces of chopped white baking chocolate
1 teaspoon of shortening
1/8 teaspoon of almond extract and
1/4 cup of miniature semisweet chocolate chips

Directions:

Wash the strawberries and gently pat with paper towels until they are completely dry. In a microwave safe bowl, melt the white chocolate and shortening at 50% power and stir until smooth. Stir in the almond extract.  Dip the strawberries in the chocolate mixture; place on a waxed paper lined baking sheet, allowing excess chocolate to form the ghosts' tails. Immediately press chocolate chips into coating for eyes. Freeze for 5 minutes. In a microwave-safe bowl, melt remaining chocolate chips; stir until smooth. Dip a toothpick into melted chocolate and draw a mouth on each face. Yield: 2-1/2 dozen.

 

First Day of Fall

Today's the first day of fall and I'm already thinking of all hams to be roasted.  Here's a yummy recipe from Southern Food for a Jack Daniel's Glazed Ham...

Ingredients:

• 4 to 6 pound boneless cooked smoked ham half
• 1/3 cup of light brown sugar, firmly packed
• 1/3 cup of Jack Daniel's Tennessee Whiskey
• 1 tablespoon of finely grated orange peel
• 1/8 teaspoon of ground cloves
• 1/4 teaspoon of ground allspice
• thinly sliced oranges
• curly endive, for garnish

Preparation:

Preheat the oven to 325 degrees.

On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F.

Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.

Brush the glaze over the ham about 20 minutes before done.

Serve the ham garnished with orange slices and endive, if desired.

Serves 6 to 8

To make the filled fall wreath pictured above you can find the instructions at About  Interior Decorating

FREE....just print on cardstock or adhesive paper, cut or punch out, glue onto picks and WHALAAH!   Use them for cupcake toppers, sandwich picks or other food item picks, or you can use as stickers to put on Halloween Candy Bags and other Halloween craft products.  2 inches in size.

Make sure you popups are enabled to open a PDF page.

Pumpkin
Witch Hat
Haunted House
Bubbles
Trick or Treat

COMING SOON

MATCHING  -- Free printable Halloween napkin holders....

Find lots of ideas at this gallery to turn an ordinary sandwich into a fun way to accent the party with.
Check out Funky Lunch for more ideas to delight your guests with.

 

Let the veggies entertain by displaying them in unique and fun ways.

Make a Mr. Tomato Head by hollowing out a tomato and saving the top slice. Fill them with cooked couscous mix, top with shredded basil, and cover partially with the reserved tomato top, as shown. Next rest black olive slices on the tomato ledge for eyes. Cut a piece of provolone cheese in the shape of a mouth and place it right on the tomato.

 

Serve Cucumber Water
Cut slices of cantaloupe in the shape of a flower. Thread the melon and cucumber slices onto a toothpick, coffee stirrer, or skewer and put them in a glass of cold water. Garnish with mint.
Ideas and Photos courtesy of Parents.com

Great for a Harry Potter party or a Halloween party!!!

Butterbeer Recipe

12 ounces (one bottle) of ginger beer
36 ounces (three bottles) of cream soda
3 T  of butterscotch ice cream topping

Thoroughly chill the unopened ginger beer and cream soda in the refrigerator until they are icy cold.  Refrigerate the empty glass pitcher as also.  Once the beverages are chilled, in a small mixing bowl or tall glass, stir 1-2 ounces of cream soda into the butterscotch topping until it's thoroughly combined.  Pour all the remaining soda into the chilled pitcher. Quickly add the butterscotch mixture to the pitcher.  Stir until it is just combined -  do not over stir.  Pour it over the ice and serve them immediately.  This recipe serves 6.

To add a frothy sparkle to the drinks, dip the rim of each glass in corn syrup, pulling drips of syrup downward with a toothpick.  Then dip each glass rim in a mixture of colored sugar.  Before dipping, spread the corn syrup & sugar mixture each onto a separate, flat-bottomed plate.

 

Supplies:

1. Assorted decorative papers
2. Scissors
3. Glue - a glue stick works best for most papers
4. Wooden skewers or drink stirrers
5. Alphabet stickers - should coordinate with papers

Here's a cute way to accent the party with this cute DIY project...personalized drink stirrers.  It seems relatively easy...don't you think?

Courtesy of Project Wedding

Modern Black, White and Cocoa Brown Palette...I found this sleek color combination inspiring for a summer event. (courtesy of In The Now)

Yard Stake Candle Holders I found At West End
Try serving a German Chocolate Martini to your guests.  I found the recipe at MyRecipes
Personalized Lollipop favors and Cupcake Wrappers at Accent the Party
Linen found at BBJ Linen Rentals

Brown table runner found at Target.
Vases found at Amarillo Museum of Art

This is a fun party exchanging chocolate recipes and who doesn't like chocolate?  I found this theme idea at Parties and Holiday's Blog. 

Make your own napkin ring holders with cardstock circle punches

Try serviing Milk Chocolate Chai Mousse.  You find the recipe at Dove Chocolate Discoveries.  Try offering caramel apples dipped in chocolate as a treat for the party.  Skewer the miniature apples on rustic birch branches if you have some in the yard, for a modern and chic interpretation of a childhood favorite. Dip the apples in caramel and chocolate and then roll them in Chocolate Covered Almonds or your favorite plain nuts or sprinkles for a yummy dessert or snack. Finish them off with a sprinkle of your favorite dusting powder for an added flavor kick

Fill a glass or vase with Hershey Kisses and have your guests guess how many are in the vase or glass for a prize.

You can find these pretty blue party supplies at Target.

Have some fun and accent the party by making your own drink umbrellas.  Use a soup can as a handy template for paper umbrella tops. Cut the paper with scallop scissors for a added decorative edge. From each circle, remove a pie-slice shape measuring about 1/8 of the circumference. Form into a cone, slightly overlapping straight ends; use a glue stick or double sided tape to secure them. Dab with white craft glue inside the nose of the cone and pierce the tip with a wooden skewer (snip skewer for a custom fit); allow to dry.
From Martha Stewart

Courtesy of Tara from Southern Wedding

Use this drink umbrella template to make festive drink umbrellas.  Add a splash of color and some summer time fun to the cocktails and drinks for your guests.  Find the tutorial at Handmade

Another idea can be found at Isn't She Lovely

Make cheery centerpiece with your new found talent for making drink umbrellas.  To make these unique centerpieces, visit Crafty Sylish.  They offer the full tutorial to follow.

Hope these ideas provided our readers inspiration and ideas to accent the party with.

Now this is a cute idea. These sweet lawn mower cupcakes will be a delightful choice for Father's Day.

RECIPE INGREDIENTS:

Chocolate-frosted cupcakes
Coconut, flaked
Green food coloring
Hershey's Nuggets
M&M's Frosting
Black licorice laces

1. For each cupcake, mix a handful of flaked coconut with a few drops of green food coloring. Press a chocolate-frosted cupcake into the coconut to cover.

2. The mower is made with a dark chocolate Hershey's Nuggets body, brown M&M's wheels, and a red M&M's engine, held in place with dabs of frosting.

3. Shape the handle from a piece of black licorice lace, then insert the ends into the cupcake.  The kids will have fun making these also!

Decorations for your Bohemian party can be as simple or as ornate as you desire.  A combination of green and orange add a graceful motif.  This theme boasts a lot of fun and it's that time of year to entertain outside.  Most items here I found at zGallerie.  I love the Taj Laterns in orange, turquoise, green and fuschia.  Accent the area with Columnea Orange Sherbet flowers.   These large orange flowers are produced all year on a vigorous trailing plant. 

Serve a Green Flash with 1 ounce of  vodka, 1/2 ounce of Peach Schnapps, 1/2 ounce of Blue Curacao, 3 ounces of orange juice, 3 ounces of sprite and ice.  Your guests can lean back, savor the special evening and enjoy. 

It's going to warm outside so serve your guests Green Tea Ice Cream to cool down with. 

Here's a cute idea!  I hope this inspires you when planning a baby shower.

Photos courtesy of Nowlin Photography

A Fairy Party is a adorable for a wide range of age groups and it  isn't an expensive party to have!  The guests enjoyed mud masks, bath salts and food projects and lemonade in their tea cups with pop rocks.  Thanks to Toni at Design Dazzle for sharing.

Sugar Bloom Cupcakes shared this new and wonderful idea for tall cupcakes....I love the idea....For the full tutorial, visit their blog.  It looks simple enough and they're so unique!

I just love the color combination.  Being from SW Florida, these colors are right up my alley.

Use Hydrangea, vendella roses and cymbidium orchids to accent the tables with. 

Serve a cool refreshing cocktail like the Strawberry Basil Margaritas:

2 ounces of tequila (1 oz = a shot)
1/2 cup of strawberry simple syrup*
juice of 2 limes
splash of Cointreau (substitute any other orange-flavored liquor)
2 Teaspoon of fresh basil, chopped roughly

To mix the drinks, place the basil in the bottom of a cocktail shaker (or large cup).  Pour in the tequila.  Mash the basil leaves into the tequila, so as to release the flavor.  Fill the shaker with ice, then add strawberry syrup, lime juice, Cointreau.  Cover and shake, then strain out into glasses.  Garnish with sliced strawberries and basil.

To make the strawberry simple syrup:

1 cup of sugar
1 cup of water
4-5 strawberries, sliced

Combine all ingredients in a saucepan.  Bring to a boil, then let simmer for 10-15 minutes, or until the strawberries look exhausted.  Cool the syrup, then strain the liquid through a sieve, pressing the strawberries firmly to extract all liquid.  Store in a bottle or jar in the fridge-will keep for up to 2 months.
(Recipe courtesy of Blue Jean Gourmet)

Try serving your guests Ginger Crab Cakes with a Mango Mojito Salad.  I would love some for lunch today.

If you're style is for the dramatic, then these two colors can be used to create a beautiful and one of a kind statement at your wedding or party.

Floral Design:  Extraordinary Flowers Floral & Event Design
Rentals:  Unique Tabletop Rentals
Linens:  Wildflower Linens
Photographed By:  Bauman Photographers
Favor Boxes:  Accent the Party
Dresses:  Jenny Packham

This is a great idea and seems to easy to do. 

Use semi sweet chocolate and balloons that are on the smaller side with no writing on them.

Now you can serve them with just about anything inside.  For further information and instructions visit Paula's blog at  Bellalimento courtesy of Kristy at The Wicked Noodle. 

Looking for a new way to do up deviled eggs.  Well these may a little time consuming but they'll be worth it when your guests see them.  I found this recipe at Recipezarr.

Use 8 extra large hard boiled eggs
Use your favorite recipe for deviled egg filling
4 pimento stuffed olives, sliced thin
1 carrot for cutting the feet and beak or you can use a red bell pepper for beak

Carefully peel the eggs, rinse with cold water and place them on paper towels.  Cut a thin slice off bottom of each egg so they stand up.  Cut the top third of the egg off in a zig-zag patter and carefully remove tops. Scoop out the yolks. You may need to use your paring knife to break up yolks inside to get them out without breaking the white.

Place the yolks in a mixing bowl and mash with a fork or pastry cutter and add enough mayonaisse (as you like) to combine. Add salt and pepper to taste and mustard or celery seed, if desired.

Overfill bottom egg white "shell" with filling, place top "shell" on by carefully pressing very gently. Place two olive slices for the eyes, pressing them into the filling gently.

Push 2 triangles of carrot or red pepper into filling to make beak. You also cut the feet from a thin slice of carrot by cutting out several triangle shapes from the circle of carrot.

You may want to boil a few extra eggs for this, in case some of them don't peel well or get wrecked and to insure that you will have plenty of filling!

Here's a cute idea from Watermelon.org that your guests are sure to love on a hot day!

What you’ll need to make them:

• 8 cupcake liners
• 8 cupcake shaped pieces of seedless watermelon, (see below)
• 2 cups pineapple cream cheese frosting
• Sprinkles for garnish

How to make these:

Place the liners in an 8 cup cupcake tin. Cut 3 inch thick slices of seedless watermelon. Cut round cupcake sized pieces from the slices. Put a watermelon cupcake in each liner. Place a dollop of frosting on each cupcake. Decorate as desired with sprinkles. Serves 8.

 

I found this cute idea at La Fuji Mama and though I'd share it with our readers....little bite sandwiches dressed up as cupcakes.  So simple and can be used at baby showers, bridal showers, birthday parties, weddings and other special events. 

 

These baby rattle cupcakes from Betty Crocker look so easy and they're so cute.  I though I would share it with our readers.

1 box of Betty Crocker SuperMoist cake mix (any flavor) Water, vegetable oil and eggs are called for on the cake mix box

1 container of Betty Crocker Rich & Creamy vanilla or creamy white frosting
Betty Crocker yellow and green decorating icings (the 4.25 ounce tubes)

Betty Crocker candy sprinkles and decors.

If desired use 8 yards of pastel satin or curling ribbon.

24 paper lollipop sticks (4 1/2 inch)

24 small gumdrops

Heat the oven to 350?F for shiny metal pans or 325?F for dark or nonstick pans. 
 Bake the cupcakes as directed on box, using water, oil and eggs.
Cool for 10 minutes and then remove from the pan.
Cool completely, about 30 minutes. 
Frost the cupcakes with vanilla frosting.
Pipe designs on cupcakes with yellow and green icings.
Decorate the cupcakes as desired with candy sprinkles. 
With a toothpick, poke a hole in the side of each cupcake.
Tie a ribbon bow in the center of each lollipop stick.
Add gumdrop to one end of each lollipop stick.
Insert the other ends of the lollipop sticks into the sides of the cupcakes just below the frosting to form rattles.

Why not set up a flower filled spread for a daytime tea party when throwing a bridal shower. You can offer a variety of teas and scones served in elegant china and floral print paper napkins. 

Add a touch of elegance by placing a glass bobeche atop a bud vase and hang crystal around the edges. Finish them off with any single flower bloom that can stand on its own.  Or you can try single stems of oakleaf hydrangea and sweet peas in glass decanters or vases to create a simple and sophisticated arrangement for the table. 

When holding a bridal shower outside, a giant umbrella will shield your party guests from the blazing afternoon sun and hanging lanterns will illuminate the table when nightfall arrives.  You can mix citronella candles with other colorful tealights to keep away those pesky pests and offer your guests cotton shawls to ward off any chill in the evening.

Serve fresh lavender and lemon verbena which will add a subtle depth to this refreshing drink. You simply add rum to make it into a cocktail if you want.

Pineapple Cooler (from Country Living)

1 large	(about 4 pounds) fresh pineapple
1 1/4 cup(s)	sugar
11 sprig(s)	fresh lavender, rosemary, or lemon verbena
1/4 cup(s)	fresh lemon juice

Cut the peel from the pineapple, remove the core, and cut the fruit into 1-inch pieces.

Place the fruit in a food processor fitted with a metal blade and pulse until the pineapple is crushed but not pureed. Transfer to a large nonreactive pot, add the sugar, 4 cups water, and 3 herb sprigs.

Bring to a simmer over medium-high heat. Reduce heat to medium-low and cook for 15 minutes. Strain the mixture through a fine mesh sieve.

Gently press the solids to extract the juice. Cool and stir in the lemon juice. Serve over ice garnished with the remaining herb sprigs. 

For a Pineapple-Rum Cooler, stir in 1 cup of dark rum.

Caramelized-Onion and Gruyere Tarts (from Country Living)

Make from scratch now — then freeze it to savor later.

3 cup(s)	(about 10 ounces) grated Gruyère cheese
8 ounce(s)	cream cheese, softened
1 tablespoon(s)	Dijon mustard
1 tablespoon(s)	chopped fresh oregano
3/4 teaspoon(s)	fresh ground pepper
2 tablespoon(s)	unsalted butter
2 large	(2 cups) sweet yellow onions, sliced 1/4 inch thick
2 tablespoon(s)	fresh thyme
1	recipe Country Living's Quick Puff Pastry
1/2 cup(s)	kalamata olives, sliced

Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, and pepper in a small bowl and set aside. Melt butter in a large skillet, add onions, and cook, stirring occasionally, over medium-low heat until dark brown and caramelized -- about 1 hour. Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle. Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and 1 tablespoon of the olives. If freezing, skip to Step 2 or bake tarts on parchment-lined baking pans for 10 minutes, reduce oven temperature to 375 F, and bake until puffed and golden -- about 12 more minutes.

Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid -- about 2 hours. Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container. Store frozen for up to 2 months. To serve, bake frozen tarts at 400 F for 12 minutes, reduce oven temperature to 375 F, and bake until puffed and golden -- about 15 more minutes.

Serve tea, finger foods like tea sandwiches, cookies and tiny tarts. They will minimize the need for dishes.

Bridal shower games are a great icebreaker for your guests, especially when they might not know each other to well. To choose what games to play, there a lot of great ideas at BridalShower.com

Don't forget bridal shower favors for your guests!

photo credit: Robin Stubbert, Andrew McCaul,  Janis Nicolay, Charles Schiller

Happy times with your party guests call for fun and cheerful cupcakes that everyone will love.  Cupcakes are easier to serve than cake and require no slicing, no plates, and no utensils - and everyone gets their fair share of icing.

I found 4 fun birthday cupcake ideas from Martha Stewart that I thought I'd share with you.  My favorite is the Shark and Beach Cupcakes seeing that I live in SW Florida of course.

The shark and beach cupcakes start as Chocolate Cupcakes or Vanilla Cupcakes iced with Swiss Meringue Buttercream which is perfect for spreading in thin layers or sculpting into thick mounds.  With it's blue paper fins slicing through icing waves or a sandy beach, your guests are sure to love the oceanside theme party.

The cute lollipop cupcakes are blooming in a high mound of vanilla icing covered in sprinkles.  What a delightful idea for the spring and summer.

Another great idea for a spring or summer birthday party are the Carrot Cake mini-cupcakes with whimsical cutouts on lollipop sticks.

Your guests will flutter to the table when they see these butterfly cupcakes with their pretzel wings ready to take flight right off the plate.

Dress up your fun birthday cupcakes with Accent the Party's cupcake wrappers.

 

I like to try new cocktails whenever I get the chance.  Between my busy work schedule with my business and the family over the years, it has become harder  and harder to be able to enjoy an evening with a yummy new drink.  During a recent wedding over this past weekend at Sanibel Island, my husband and I were able to enjoy some much needed time to relax with friends and enjoy a cocktail.  A chocolate cocktail....and it was so good it inspired me to find some recipes to use at home.

Below are 3 chcoolate martinis I found at Dove Chocolate Discoveries.  I'm absolutely positive they will wooo your wedding guests.

1.  CHOCOLATE ESPRESSO MARTINI

ingredients
1 lemon slice,
¼ DOVE Chocolate Discoveries^™ (DCD)
Chef Series Dark Chocolate bar - shredded,
2 tablespoons raw sugar,
8-10 ice cubes,
4-5 tablespoons espresso - chilled,
1 shot DCD Chocolate Martini Mix,
1 shot vodka - chilled

preparation
1. Using the lemon slice, wipe the rim of a martini glass.
2. Using the DCD Dessert Decorator, shred chocolate bar into a small bowl and add the sugar. Mix well.
3. Dip martini glass in mixture and roll to coat rim.
4. Drop ice cubes into a cocktail shaker and add espresso, Martini Mix and vodka. Shake for 20 seconds and strain into rimmed glass.

2.  CHOCOLATE TURTLE MARTINI

ingredients
1 DOVE Chocolate Discoveries^™ (DCD) Chef Series Dark Chocolate bar - melted and/or tempered,
   DCD Cocoa Powder,
2 ounces vanilla vodka,
2 ounces DCD Chocolate Martini Mix,
2 ounces pecan-flavored liqueur,
2 cups crushed ice,
1 jar caramel ice cream topping,
1 toasted pecan - for garnish,
1 DCD Chocolate Ruffle - for garnish

preparation
1. Rim your favorite martini glass in tempered chocolate or cocoa powder. (You can also try drizzling some caramel sauce and melted chocolate on the inside of the glass for an elegant design.) Set martini glass aside.
2. Shake the vodka, martini mix, and praline liqueur in a martini shaker with ice to chill. (Fill the martini glass almost full with crushed or shaved ice, being careful not to touch the rim.)
3. Strain drink into the martini glass, and garnish with a toasted pecan and/or chocolate ruffle.

3.  CREAMSICLE MARTINI

ingredients
2 ounces mandarin orange-flavored vodka,
2 ounces DOVE Chocolate Discoveries^™ (DCD) Chocolate Martini Mix,
1 ounce Irish Cream,
1 ounce light cream or half and half,
1 cup ice, Optional garnishes:,
Chocolate-covered strawberry,
DCD Chef Series Dark Chocolate,
Chocolate-covered pretzel rod

preparation
1. Shake the vodka, martini mix, Irish Cream and light cream in a martini shaker with ice to chill.
2. Pour into a 12-ounce martini glass, and garnish as desired.

Accent the Party and impress your guests with a great focal point for your next party table with one of these watermelon baskets.   Watermelon baskets are a fun and very practical way to serve fresh fruit to your guests. Watermelon baskets can be a great hit at parties, weddings and picnics. Here are some great ideas from ClassBrian.com and they have instructions on how to make each watermelon basket.

 

Watermelons come in many different varieties like red, green or yellow flesh and also seeded or seedless varieties. If you are going to use the fruit scooped out from your watermelon basket creation, consider buying a seedless variety.

If you're not very creative in the kitchen or want to bring a dish to a party, consider ordering one from Carved Creations.  Use their masterful team of International Carvers from Carved Creations? to sculpt away at your perfect day.