Access Hollywood Live is such a fun show to be on! Billy and Kit are the absolute best, and they loved this new French Vanilla Ice Cream flavored wine from Ice Cream Wines that I shared with them. Enjoy!

These tortilla pinwheels that I showed how to make during my Access Hollywood Live segment for Memorial Day are a great topper for a salad or as the star of a crudite centerpiece.

Corn tortillas
Large, black pitted olives
Toothpicks

1. Place a stack of 10 yellow corn tortilla on a paper plate and cover with a damp paper towel. Microwave for 20-30 seconds until tortillas are softened and pliable.

2. To make a cutting guide, think of the paper plate as a clock and make a mark on the plate rim at the numbers 12, 3, 6, 9. Cut into the tortilla stack at these “number locations,” about 1 ½ inches in from the edge.

3. To form the pinwheel, place a large pitted black olive in the center of the tortilla. Fold the same corner on each tortilla section into the center on top of the olive. Secure the corners into the olive using 1 or 2 toothpicks.

4. Place tortilla pinwheels on a baking sheet lightly coated with non-stick cooking spray. Bake at 350 degrees for 10 minutes until tortillas are crisp. Cool completely.

5. Remove the toothpick and place a Tortilla Pinwheel on top of individual salads with a sliced olive, tomato, and cilantro leaf in the center of the pinwheel as a garnish.

Here’s a simple cold soup recipe that’s great as a summer appetizer.

3 cups watermelon, cut into 1-inch cubes
1/4 cup sweet white wine (Birthday Cake Vineyards Cheesecake Wine)
1 tablespoon fresh lemon juice
Sweetened whipped cream
Blueberries
Lemon zest

Combine watermelon, wine, and lemon juice in a blender and blend until pureed. Transfer to a pitcher, cover, and cool for at least 3 hours or overnight. Pour into shot glasses and top with whipped cream, a couple of blueberries, and lemon zest.

Makes about 2 cups

In this episode from Cans Get You Cooking, I make some delicious side dishes that are perfect accompaniments to summer grilling entrees! Check out the Cans Get You Cooking Facebook Page for more great recipes and tips!

I’m a big fan of the TV Show Psych, often staying up all night to watch back to back episodes. So, when I found out the my good friend Steve Valentine was a guest star in their Psych 100th Episode Celebration, which has a “Clue” theme and viewers vote for the ending during the show – I had to concoct an honorary cocktail for the occasion!

In each episode of Psych, there is a pineapple, so that was the theme of the drink and a nod to James Roday, quirky on the outside, sweet on the inside. Plus, I made some dried pineapple flowers a week ago and thought they would be the perfect garnish glazed with a brown sugar caramel, which is an homage to the luscious Dule Hill! I’ll be watching the show tonight with Mr. Steve Valentine (one of the murder suspects viewers can vote on #PyschHOSTDDit) on the USA Network website, along with a chat that follows #Psych100. Cheers and congrats to Psych!

To make a Psychotini:

1 oz. dark rum
3 oz. pineapple juice
1 teaspoon honey
Splash of lemon

Add ingredients into a Martini shaker with and strain into a Martini glass garnished with a dehydrated pineapple ring that has been glazed with a brown sugar caramel.

My St. Patrick’s Day Cocktail TV Segment on KCAL9 News!

I am over the moon about these sweet little pots! I bought these plastic Leprechaun “Candy Kettle” pots in the favor section of Party City. To make them “food friendly,” I lined the inside of the pots with melted chocolate, which cooled into a chocolate shell. The golden edge of the pot is made by brushing 24-carat edible gold dust on to a chunky chocolate rim, which creates a magical effect!

6 plastc “Candy Kettle” pots (holds @1/2 cup liquid)
1 (12 oz.) bag Wilton’s Dark Cocoa Candy Melts
24-carat edible gold dust
Baileys Irish Cream Liqueur
Franjelico Hazelnut Liqueur

Hand wash plastic pots with hot, soapy water; rinse and dry thoroughly.

Coarsely chop 1/4 cup of Candy Melt wafers for chunky rim; set aside. Melt remaining wafers according to manufacturer’s instructions on bag. I put them in a 2-cup microwave-safe measuring cup and melt them for 30 second increments on the “defrost” setting. Most microwave cooking settings may cause the chocolate to seize and harden.

Fill each pot with 3 tablespoons of melted chocolate and move pot around so chocolate coats entire inside of pot. Use a knife to spread chocolate on the rim and place chopped chunky chocolate on rim. Immediately place pot in freezer for chocolate to set. Repeat steps with remaining pots.

Remove pots from freezer and brush chunky chocolate rim with edible gold dust. Keep in the refrigerator until ready to use.

Combine 1/4 cup Baileys and 1/4 cup Franjelico into a Martini shaker with ice. Shake and strain into chocolate pots to serve.

Makes 6 pots

Yes, you can buy gummy shot glasses, but making them is so much fun and really easy. The best part about serving a shot in something tasty, is that the flavor is a built-in mixer. So, go for a straight shot of premium Tequila, such as my favorite Patron Anejo!

1 (6 0z.) box lime gelatin dessert
1/2 cup water
3 (1/4 oz.) envelopes unflavored gelatin
Air Heads Extremes Rainbow Sour Candy Strips
Fred “Cool Shooter” silicone shot glass mold
Patron Anejo Tequila

Mix together lime gelatin, water, and unflavored gelatin in a Pyrex measuring cup. Cover with plastic wrap, and set aside for 10 minutes. Fill a small saucepan about 1/3 full of water and bring to a boil. Remove plastic wrap from measuring cup and place cup in saucepan of boiling water. Heat gelatin mixture, stirring gently and occasionally, for 8 to 10 minutes until a spoon dipped into mixture creates a bouncy thread when pulled out of mixture.

Carefully remove measuring cup from water. After 1 minute, pour into shot glass mold. Cool completely, you can speed this up by putting the mold in the freezer. When set, pull the gummy glasses out of the mold. Refrigerate until ready to serve, garnish with a Rainbow strip slid onto a green plastic pick, and fill with Patron Anejo Tequila!

Makes about 4 gummy glasses

Fred “Cool Shooter” Mold

Nothing tops off St. Patrick’s Day like an Irish Coffee. This elegant, cold cocktail version is presented in a flute with an edible sugar lace topper made using a fabulous product called Sugar Veil.  Sugar Veil is a confectionery icing mix that simply mixes with boiling water and whips into a meringue consistency. Michelle Hester, the creator of Sugar Veil, offers a variety of products, from rubber lace imprinted mats to icing dispensers, on her website to help inspire cake decorators, and those of us who love crafting sugar accents for desserts or drinks, to do our very best work!

3 oz. cold strong coffee
1 oz. Irisk Whiskey
1 teaspoon brown sugar
Sugar Veil Lace Circles

Add coffee, whiskey, and sugar into a Champagne flute adorned with a St. Patrick’s day elastic charm bracelet around the stem. Top with a Sugar Veil lace circle and serve.

Create Sugar Veil Lace circles by applying Sugar Veil Confectionery Icing mix on their lace mat, allow to set, and then cut out circles within the design.

I’ve partnered with the Can Manufacturers Institute to make some video recipes featuring canned food ingredients. This is the first one of 5 beautifully shot videos, each one with recipes that are delicious. This Chicken Enchilada Casserole is very easy and great for a family dinner. Check out the Cans Get You Cooking Facebook Page for more great recipes and tips!

If you have any of my cookbooks, you may have noticed that “healthy,” whether that means low-fat, sugar free, or anything in between is not something I pay attention to. However, I recently started thinking about it. We’re having a family reunion this summer at an estate in Lake Tahoe, the most beautiful place on Earth, and that means a whole lot of food requirements under one roof from gluten-free to vegetarian. So, I started experimenting with some gluten-free recipes (actually I was really curious about xanthan gum for molecular cooking purposes so that nudged me a bit).  As it so happens, I had a box of King Arthur Gluten Free Flour in my pantry so I checked out their website for recipes. I found the most amazing chocolate chip cookie recipes. Honestly, it was one of the best batches I had ever made. I was expecting these cookies to have a gritty texture, due to the rice flour, but the xanthan gum seems to coat the granules to where the end product was very smooth and chewy. Also, I used Ghirardelli Milk Chocolate chips and they were superb!

Recipe Adapted from King Arthur Flour

1 cup butter
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
1 teaspoon Bob’s Red Mill xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
2 cups Ghirardelli Milk Chocolate Chips

One of the best parts of watching The Academy Awards is hanging out with friends at home party where everyone votes for their Oscar Winner favorites. This Academy Award party segment I did on NBC Chicago is packed with fun ideas from food to drink for a Hollywood A-list party in your living room.

Click here for the Hollywood Blue Cheese Clapboard Recipe

View more videos at: http://nbcchicago.com.

Here’s a clip of my Mad for Plaid Holiday Party Segment on Access Hollywood Live. Happy Holidays!

Honeybaked stops people in their tracks. Seriously, even the UPS guy had a 10 minute long conversation with me at 8:30pm during the holiday season about a “Honeybaked moment” as he was delivering boxes of their offerings to my doorstep for a party.

Honeybaked for Holiday Parties

Twas the night before….well, let’s just say it was late into the evening for deliveries, and the many boxes of Honeybaked Ham, Cajun Turkey, Side Dishes, and Sauce Spreads sparked nostalgic moments and flavors for the UPS guy. But, this is the response that Honeybaked ham gets. I reached out to Honeybaked Online after enjoying their fare at a party. I have never seen food disappear so quickly on a buffet! Everything was eaten and everything got rave reviews. I served their classic spiral sliced ham and Cajun turkey with gourmet sandwich rolls and a trio of sauce spreads: honey mustard, three peppercorn mayonnaise, and horseradish sauce.  Beyond delicious!

I also served some Honeybaked Side Dishes, and while my fave was the Sweet Potato Souflee’, the big hit at the party was the Broccoli Rice Casserole. Also tasty were the Potatoes Au Gratin.

Honeybaked for Easy Mail-Order Gifts

The best part about my whole Honeybaked experience was that it was shipped to my door, and there is nothing that beats that kind of quality and convenience, especially when you are in major party planning mode! But, I also thought about Honeybaked being a great go-to for sending a “home-cooked” gift to loved ones for a holiday meal or (as the producer of my new TV show shared with me) to the parents of a newly born baby, to your empty-nester parents, or to your kids at college to make sure they are well-fed during finals!

RumChata liqueur, with its delicious blend of real Wisconsin dairy cream, cinnamon, sugar and vanilla perfectly balanced with five times distilled Caribbean rum, inspired this Mad for Plaid Christmas Party theme! The name “RumChata” comes from the fact that the liqueur is essentially horchata, a Latin sweet rice beverage, with rum. The horchata keeps the spirit light and smooth to where it mixes beautifully with the holiday favorites egg nog and hot chocolate. But, I prefer it solo or hand-crafted into a unique signature cocktail as I’ve done for this plaid party idea along with a menu full of holiday sweets!

RumChata Gingerbread Martini

I wanted to created a birch forest as the centerpiece for the party table. Birch is always stunning on the tabletop! I drilled holes into the ends of birch logs and inserted Minty Marbled Christmas Tree Marshmallow Lollipops! (Here’s an easy homemade marshmallow recipe you can use. Substitute fresh mint for the rosemary and swirl green food coloring on top of the marshmallow mixture after you pour it into the pan.)

I got the plaid edible wafer paper from the online baking supply shop Fancy Flours and pretty much went mad with the plaid design on my sweets! Wafer paper is really easy to use. The sheets are the same size as printer paper, 8.5 X 11. You cut out the image or shape you want from the wafer paper and apply it to a cookie, cupcake, fondant medallion, etc…using corn syrup.

These Santa Hat Macaroons were a big hit; but then, when are macaroons not the first to go on a dessert table? I used red candy melt chocolates to make the Santa hat and topped it with a marshmallow rolled in coconut, water, and powdered sugar. The hat’s trim is white fondant. (Click here for the recipe!)

These cute white chocolate mousse cups with peppermint brickle on top were also a fave!

Finally, I used a gingerbread box mix and canned cream cheese frosting to make these plaid clad cupcakes!

RumChata is great for the holidays whether you are serving up cocktails at your Christmas party or bringing the liqueur plus shaker as a gift set!LIKE RumChata on Facebook for more exquisite recipes, most notably, RumChata French Toast for a holiday morning brunch!

How cute are these Santa Hat Christmas cookies!!! I made them for a party recently, and my guests loved them! The macaroon recipe could not be easier. It takes a bit of time to apply the red chocolate hat, but the festive results are totally worth it!

1 (14 oz.) can Eagles Brand Sweetened Condensed Milk
1 (14 oz.) bag sweetened, flaked coconut (reserve 1/4 cup for hat)
1/4 cup all-purpose flour

Red Santa Hat Ingredients
1 cup Wilton red Candy Melts
1/2 cup powdered sugar
1 – 2 teaspoons water
1/4 cup coconut
Mini marshmallows
White fondant

Preheat oven to 350F (175C).  Butter a baking sheet and coat heavily with flour. Toss together coconut, sweetened condensed milk, and flour until thoroughly combined.

Drop 2 teaspoons per cookie 1 inch apart on prepared baking sheet and use clean hands to form mixture into a Santa Hat cone shape. Bake for 10-15 minutes until edges are golden brown.  Remove cookies from oven and cool.

Melt red Candy Melts in a microwave-safe bowl in the microwave as per instructions on the bag. Spread red melted chocolate on top of cooled macaroons using a butter knife to create the Santa Hat.  Allow chocolate to set.

Mix together powdered sugar and water and roll a marshmallow in it, then roll in coconut. It may be necessary to add more water to the powdered sugar until you have the right consistency for the coconut to stay on the marshmallow. Stick marshmallow on top of macaroons. Roll out white fondant and cut into thin strips. Moisten the back of each strip and apply it to the hat as trim.

Makes about 20 macaroons

I confess, I made this homemade fudge recipe kind of backwards, added some ingredients to smooth it out, and it turned out to be the best fudge recipe I have ever made! Most recipes for chocolate fudge call for similar ingredients: milk, sugar, butter, chocolate. Home made fudge is one of those “my grandmother made it” recipes to where it seems easy, and it is…sort of. I made this recipe for fudge on the fly based on one I’ve been using for years, because I wanted to cook one batch of caramelized milk, divide it, and save some cooking time. But, this candy recipe is not only delicious, it will teach you how to make fudge, and how to correct a fudge recipe when it goes a bit wrong!

3/4 cup white chocolate chips
3/4 cup milk chocolate chips
2 cups sugar
3/4 cup evaporated milk
1/2 cup butter
Pinch of salt
4 tablespoons corn syrup
1 cup coarsely chopped pecans, shelled

Put white chocolate chips in a large bowl and milk chocolate chips in another large bowl. Butter an 8-inch square pan.

Heat sugar, evaporated milk, butter, and salt in a medium heavy bottom saucepan over medium heat. Bring to a boil and cook for about 6-8 minutes, stirring occasionally, until mixture is foamy and thickens. Remove from heat and immediately pour into a 2-cup heat-proof measuring cup; you should have 2 cups of mixture.

Pour 1 cup of mixture over white chips in mixing bowl. Beat mixture on a low speed for 5 minutes and then increase speed to high for another 5 minutes. If mixture is gritty, add 1-2 tablespoons corn syrup until the mixture forms a smooth mass. (Adding corn syrup to chocolate is how modeling chocolate is made and one of my tricks for getting chocolate to cooperate). Repeat steps with remaining 1 cup mixture and milk chocolate chips. Using clean hands, gently knead pecans into each batch of chocolate and then combine chocolates together until they appear marbled. Pat fudge into buttered pan. (I also like to use a paper towel and absorb any grease from the fudge. Simply pat the top of the fudge with the towel and then if necessary, smooth the top with your fingers.) Chill until set and then cut into small squares.

Makes about 16 (2-inch) cubes

Toffee is the golden chalice of candy and a great idea if you are one to make home made Christmas candy! Years ago, I attended a party where someone had brought homemade toffee. It was so tasty, I thought about it for years hoping I would run into the same woman and get this amazingly easy candy recipe. Here it is below, 4 simple ingredients of equal measure makes a terrific homemade toffee to add to your box of candy recipes!

1 cup butter
1 cup sugar
1 cup semi-sweet chocolate chips
1 cup chopped almonds

Add butter and sugar into a heavy medium pot. Cook, stirring constanly, over high heat for about 8 to 10 minutes. The stages to look for: butter will melt and blend with the sugar, butter will foam, mixture will start to get sticky like taffy, mixture will turn dark amber – this is when you take it off the heat! Pour mixture on to an ungreased baking sheet that has 1/2-inch high sides and doesn’t have a coating such as Teflon. About 3 minutes later, scatter chocolate chips on top and use a butter knife or offset spatula to spread the chocolate into an even layer. Scatter almonds on top. Allow toffee to cool and harden.

Makes about 1 baking sheet of toffee

This idea could not be easier and it is spectacular for a holiday open house brunch or a Christmas Breakfast. All you need to know is how to hard boil eggs or rather how long for hard boiled eggs to cook depending on what is perfect for you! I have been thinking about unique and easy Christmas food ideas and working with plaid edible wafer paper from FancyFlours.com. Typically, this paper is used on cookies, but I’ve branched out and used it as a star topper on this simple yet stunning hard boiled egg shaped like a Christmas tree. I also made a hard boiled egg snowman (photo below) with a plaid hat. I am so ready for Christmas!!!

Step 1: How to Hard Boil Eggs

Place uncooked eggs in a saucepan and cover with water; about 1/2-inch above the eggs. Heat over medium-high and when the water is boiling set a timer for 15 minutes, which I think makes a perfect hard boiled egg. Really, the question of how long for hard boiled eggs to boil is up to you. Between 10 and 20 minutes from the time the water starts boiling is a good time range. When the eggs are done, immediately remove them from heat and run cold water into the saucepan until it is cool. Remove the eggs and peel off the egg shell under cold water running from a faucet. This is the method that I always use, and as you see from the photo, my eggs don’t have that gray outline around the yolk – that’s because of the cold water.

Step 2: How to Mold a Hard Boiled Egg into a Shape

Right after you peel the hard boiled egg, put it into your egg mold. For the Christmas tree shape, I used a cookie cutter. The egg needs to be put into the mold while hot, and this is the key to it keeping the mold’s shape. You also need to make sure that it is snug in the mold, which is why I put a wine cork under the egg as support. Look around your kitchen and use what ever you have; doesn’t really matter as long as it is something that is ok for food or drink. Put the egg-in-mold in the refrigerator for an hour or until it is cool. Carefully remove the egg from the mold. Cut the egg in half and you’ll see your glorious Christmas tree shape! I cut out a star with plaid edible wafer paper but a yellow or red pepper star would be pretty as well. It all depends on how you want to display the eggs. I like them standing up so a light-weight paper star and minced chives were perfect.

The snowman is a warm, peeled hard boiled egg placed in a mold I had on hand for gelatin shapes; you can’t really see the definition too well so I think you could do this idea on a whole hard boiled egg with the same results. I laid him on his side and used a roasted red pepper sliver from a jar for his scarf, black olives for his eyes and buttons, carrot nose, and plaid edible wafer paper for his hat.

Made em’ love em’. Wrap plaid edible wafer paper from FancyFlours.com around a marshmallow, insert a fruit twig, and serve with hot cocoa. Simply stunning.

For the longest time growing up, I didn’t know what these cookies were called; I just knew that I adored them.  Traditional Venetians have brilliantly layered colors of red, yellow, and green. For the holidays, I decided to go with green and red layers to create exquisitely cute Christmas cookies!  There are a few steps involved in making Venetians, but their construction is relatively easy (just a bit time consuming), and absolutely worth it!

8 oz. almond paste ( 3/4 cup, packed )
1 1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
4 eggs
1 tablespoon almond extract
2 cups all-purpose flour
Red and green food coloring
1/2 cup raspberry preserves
1 cup White Chocolate Candy Melts

Preheat oven to 350F (175C).  Line a cookie sheet that has @1/2-inch high sides with wax paper. Grease paper heavily with butter.

Break up almond paste with a fork in a mixing bowl. Add butter to almond paste and beat until smooth and fluffy.  Separate egg yolks from whites.  Add egg yolks, sugar, almond extract and flour to mixture and beat until thoroughly combined.  Beat egg whites in another mixing bowl into stiff peaks and gently fold into mixture.

Divide dough in half. Tint half of dough green and the other half red using food coloring. Spread each color dough in the cookie sheet so the red dough fills one half of the pan and the green dough is in the other half of the pan. (The dough is stiff enough to where it shouldn’t run into the other during baking.) Bake for 15 minutes or until edges are lightly browned.  Remove from oven and cool thoroughly.

Microwave melt raspberry preserves in a small bowl for about 20 seconds; stir until smooth.

Gently place green layer right side up on top of a wax paper lined pan. Spread with a generous layer of preserves. Lay red layer right side up on top of preserves. Cover stacked layers entirely with plastic wrap and place a cutting board or heavy book on top. Refrigerate for 3 hours or overnight.

Microwave melt white chocolate Candy Melts per package instructions. Stir until smooth.  Cool for 5 minutes.

Place chilled stacked layers on a new piece of wax paper and neatly trim off browned sides.  Spread a sheer layer of white chocolate over top surface of cookie rectangle.  Place another sheet of wax paper on top of chocolate and set a cookie sheet on top of paper. Using pan for support, flip rectangle over on to cookie sheet. Spread a sheer layer of white chocolate over new top surface. Allow chocolate to set.  Cut into 1 1/2 x 1 1/2-inch squares.  If chocolate cracks as you cut into cookies, dip knife in a bowl of warm water and then cut. Store in an airtight container in the refrigerator.

Makes about 24 cookies

Just a little Thanksgiving table decoration inspiration using mini white pumpkins, wheat stems, flowers and the gorgeous botanicals of Fall.

An upscale rendition of the classic peanut butter cookie, these sweets are great for a cute Christmas cookie collection.

1/2 cup margarine, room temperature
3/4 cup crunchy peanut butter
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
3/4 cup white chocolate chips

Preheat oven to 350F (175C).  Lightly spray a baking sheet with a non-stick cooking spray.  Add margarine and sugar into a mixing bowl and beat until creamy.  Add peanut butter and beat until smooth. Beat in egg and vanilla. Sift together dry ingredients and gradually beat into mixture until thoroughly combined.  Stir in white chocolate chips.

Drop by the heaping tablespoon 2 inches apart on prepared baking sheet.  Dip bottom of a drinking glass in granulated sugar and flatten cookies.  Make a crisscross design in cookies by pressing back of a fork on top of each cookie.  Bake for 10-12 minutes.  Store in an airtight container at room temperature.

Makes about 20 cookies

Imagine that you are a 7-year-old kid living in Africa, and you’ve been outside of your humble abode only once that week (or month) because you can not walk. Then, someone gives you a wheelchair and you are suddenly part of the the world, nature, play, the sun going up and down; normal life. This is what Wheels for Humanity is all about.

My kids and I volunteered a couple of weeks ago fixing up wheelchairs for kids and people who need them through this great organization. We tuned and shined up a rockin’ child-size purple wheel chair, and all I could think was that it was akin to getting the family car detailed for when your child turns 16 and gets his or her driver’s license. Freedom.

From UCP Wheels for Humanity’s Website

Since 1996, UCP Wheels for Humanity’s mission has been to provide increased self-sufficiency, mobility and education to people with disabilities throughout the world, without regard to political affiliation, religious belief or ethnic identity.

Operating from a 10,880-square-foot warehouse in North Hollywood, California, staff and volunteers collect and refurbish wheelchairs and other ambulatory aid equipment. (A portion of our specialized pediatric wheelchairs are purchased new, at cost, from a partnering organization in the U.S.) The wheelchairs and equipment are packed and shipped to our partner organizations. To date, UCP Wheels has worked in over 70 developing countries.

Finally, our teams of volunteer seating specialists organize seating clinics where the wheelchairs and equipment are individually fitted to each recipient – impoverished children and adults who would otherwise be unable to afford a wheelchair.

So….

Check them out here, Wheels for Humanity, and then GET in your car, WALK through their door, and HELP them out.

Love these! I picked them up at Gelsons, a high-end supermarket, in Valley Village, CA, and just had to share. Edible wafer paper or rice paper circles are what makes the Democrat Donkey and Republican Elephant images on the cookie. Perfect for an Election Day party!

My Little Pony has been around for years, but the new 4th generation Friendship is Magic has exploded into an Internet meme. Whether you’re a brony or a pegasister, young or old, male or female – this cake should appeal to you. I was somewhat aware of the My Little Ponies Friendship Is Magic popularity from t-shirts I had seen at my kids’ school, but when a 20 something guy on Jeopardy chatted about being a brony in his intro, I was hooked. So, I decided to make this birthday cake in celebration of Rainbow Dash and Pinkie Pie and all the My Little Pony Characters, which I got at Toys R Us to decorate this cake. The rest of the cake is edible from a toffee colored chocolate rainbow water fall surrounded by blueberry cotton candy to the modeling chocolate sign ala the My Little Pony logo. The cake is one of my favorite recipes, Hershey’s Perfectly Chocolate Cake, with a chocolate ganache filling, and the icing is my Coconut Buttercream Frosting recipe.

Here’s the official My Little Pony Friendship is Magic website where I got much of my inspiration and design ideas for the cake!

Admittedly, I’m obsessed with mold-making and gummy candy these days. Here’s my Big Gummy Pig created from a homemade gummy recipe and a product called CopyFlex from Make Your Own Molds. I made this pig as a demo example for a co-hosted Operation Shower emcee gig with my friend Jennifer Sbranti, who is the genius graphic and party design guru that founded Hostess with the Mostess – the original and most comprehensive party website that generously shares photos and party ideas from everyone including bloggers, moms, party pros, and yours truly.  She’s awesome, and so is Operation Shower; an organization that showers military moms-to-be, whose husbands are overseas serving our country, with gifts. This group baby shower that we emceed was sponsored by Babies R Us and took place near Camp Pendleton. I was beyond honored to be a part of it! Thanks Jenn for inviting me to tag along. Now, on to the gargantuan gummy!

Step by Step Instructions to Make a Reusable Food Grade Mold for a Large Object

Step 1: Order CopyFlex from Make Your Own Molds and check out the FAQ page to make sure that the object you want to use to create a mold meets with the tech specs.

Step 2: You will probably have to prep the object. My original object was a large hollow rubber pig (5-in. long & 3-in. high). I had to make a small slit in the bottom of the pig and fill it with sugar so it would be weighted down in the CopyFlex, otherwise, it would float to the top.  (Note: Some objects that contain vinyl, latex, or adhesive are not ideal. Definitely follow MYOM suggested tips for use with their product.)

Step 3: I used a small metal loaf pan as a mold form. The pig fit in the pan leaving about 1/4-inch space around all sides. To figure out how much CopyFlex I needed, I put the pig in the mold form and poured uncooked rice in it. I removed the pig, measured the rice, and figured out that I needed 2 cups of CopyFlex for my mold.

Step 4: Spread MYOM’s product Anchor-Dit on the bottom of the pig’s feet to keep it anchored in the mold form. Place the pig in the mold form.

Step 5: Measure out equal parts of Part A and Part B of CopyFlex as per the Make Your Own Molds website directions or instructions that come with the product. Mix the CopyFlex together until you have a uniform color.

Step 5: Pour the mixed CopyFlex into the mold around the pig. MYOM’s website has video tutorials that illustrate many of these steps such as a “stretch pour” and more!

Step 6: Be sure to pour CopyFlex until it is 1/2 inch above the top of your object in the mold form. Allow the CopyFlex to cure per the Make Your Own Mold instructions; about 5 hours.

Step 7: Remove the cured CopyFlex from the mold form. Cut your mold in half using a sharp knife. You’ll see in the photo below, the bottom of the pig’s feet!

Step 8: Take the original object, the pig, out of the mold.

Step 9: Wash the mold with soapy water, then immerse it in boiling water for 30 seconds to sterilize it. Remember, this is a silicone mold that can withstand 400 degrees F.

Step 10: Put the mold halves back together using rubber bands. Fill the mold with water and then empty the water into a measuring cup so you know how much gummy mixture you need to fill it. (Place the mold in a large container just in case your food mixture leaks out.)

Step 11: Prepare your gummy mixture using my gummy recipe BUT substitute 1/4 teaspoon strawberry or water Jello for the cocoa powder in the recipe to make a pink gummy candy.  I quadrupled the recipe for my gummy pig as I need 1 cup of mixture to fill the mold. Slowly pour the gummy mixture into the mold through the opening at the pig’s feet. Allow the mixture to set overnight.

Step 12: Unmold your gummy pig!

And admire its total awesomeness!

Here’s the video clip from my Halloween Cocktail Pop segment on the Today Show! You’ll find the recipes on my blog.

Visit NBCNews.com for breaking news, world news, and news about the economy

Here are some pics and product links from my Halloween Party Segment on Hallmark’s Marie Show.

Party City was my absolute go-to for most items on the tabletop from the sophisticated black platters to the boas and fancy paper decor hanging from the upright coffin. Plus, Party City has a great selection of candy buffet items in a variety of colors. I used purple, black, and orange M&Ms, candy sticks, licorice, gumballs, candy corn, chocolate balls, and shimmering black rock candy. My fab pirate costume is also a Party City fashion!

Another excellent online baking decor and supply shop I’m wild about is Fancy Flours. They sell edible wafer paper with some of the coolest designs I’ve seen and it’s really easy to use. The edible images come on a sheet, you cut them out, and use corn syrup to adhere them to frosting or fondant. Check out the Vintage Halloween images on the cookies below next to spider design chocolate covered Oreos. I also got the chocolate covered Oreo mold at Fancy Flours.

More Fancy Flours products: edible wafer paper Halloween silhouettes on fondant circles topping cupcakes and the spider web cupcake wraps. The amber gem spider cupcake adornment is a ring party favor from Party City.

These purple velvet cake mummy push pops were a big hit. I got the push pop molds from Laguna Wholesale.

I also want to give a shout out to Peillen Chen Brenner, the awesome food stylist, who made the spider brownies, cat chocolates, and chocolate covered Oreos.

And here’s the recipe link for my Purple Marshmallow Owl Pops!

These purple pops couldn’t be cuter, and they are really easy to make. Consider a Halloween treat like this for a school holiday party!

1/2 cup cold water
3 (1/4 oz.) packets Knox unflavored gelatin
2 cups granulated sugar
3/4 cup corn syrup
1/3 cup water
Purple gel food coloring
Purple sugar
Spooky Candy Eyes from Fancy Flours
Candy corns
White frosting
Lollipop sticks or cookie batons

Line the bottom and sides of a cookie sheet with plastic wrap and spread margarine over it.

Add 1/2 cup cold water into a large bowl. Sprinkle gelatin over and let stand to fully dissolve, about 5 minutes.

Meanwhile, add sugar, corn syrup, and remaining 1/4 cup water into a small saucepan. Heat over medium-high heat until mixture boils. Immediately add sugar mixture to dissolved gelatin in bowl and beat on high speed for 10 to 12 minutes until mixture turns fluffy and solid white.  Mix in purple food coloring to desired color, but be sure to taste test so you don’t get that icky food coloring taste!

Pour the mixture into the prepared pan and spread into an even layer using a buttered offset spatula. Allow to set at room temperature for at least 2 hours.

Spread margarine on an owl cookie cutter and stamp out marshmallow owls. Coat each owl with purple sugar. Use a dab of white frosting to stick on the owl’s spooky eyes and the tip of a candy corn as his beak.

Dip the tips of lollipop sticks into margarine, and insert sticks into marshmallows. To serve vertically, insert marshmallow pop into a container of candy (pictured).

My first segment on Access Hollywood Live with the fabulous Billy and Kit! “Home-gating” (throwing a football-watching tailgating party – at home!) is a growing trend.  I shared some ideas for a gridiron get-together featuring desserts & cocktails with a serious  “kick” to watch NBC’s NFL Football Special and favorite teams play throughout the season.

Here are a couple of the recipes:

Cocoa Rice Crispy Treat Football (click here for recipe)

Mini Popcorn Ball Spirit Sticks by Jeanne Benedict

6 cups popped popcorn
1 cup caramel candy (about 25 pieces)
1 tablespoon margarine
1 tablespoon water
Lollipop sticks or cookie batons

Place popcorn in a large bowl. Heat caramels, margarine, and water in the microwave in 30 second increments until melted; stir until smooth. Toss into popcorn and stir until coated. Form golf ball size balls and insert a lollipop into the ball. Decorate with thin ribbon or paper fringe around the stick just beneath the ball.

Makes about 20 – 24

Football Wrapped Turtle Brownie Push Pops by Jeanne Benedict

For each push pop layer into mold:
1- 2 tablespoons brownies, cut into 1-inch cubes
2 teaspoons caramel topping
2 teaspoons chopped pecans

To give your push pop mold a football look: wrap mold with football themed paper; secure with double-stick tape. Finish it off with white tape around the top and bottom of the mold to resemble a football!

A couple of years ago I saw Chef Dominic Palazzolo, founder and inventor of Make Your Own Molds,  on Martha Stewart’s TV show talking about his silicone food-safe mold making kits and products. I was beyond intrigued and knew that someday I’d get my hot little hands on his miracle putties and spreads and make molds out of everything in sight creating edible ornamentations for cakes, cookies, and all things food!

Make Your Own Molds offers three main mold making substances and they are all amazing. Silicone Plastique is a “putty” that you can impress an object into and have a cured mold in under 2 hours. I used Silicone Plastique to create the bug molds below that I shared on the Today Show and little pig molds for gummy and chocolate confections. CopyFlex is a poured liquid silicone that I used to make a big gummy pig (step by step photos here).  Silicone Spread is a spreadable substance that you can apply to a 3-D object and make a mold in about 2 hours like I did from my husband and daughter’s hands for Halloween ice sculptures!

So check out MakeYourOwnMolds.com along with Chef Dominic’s instructional videos on his website and make some incredible edibles for Halloween, Easter, Christmas, baby showers, birthdays, or any occasion!

Step by Step Instructions to Make Your Own Food Grade Mold from Small Objects

Step 1: After ordering Silicone Plastique from Make Your Own Molds, check out the FAQ page to make sure that the object you want to use to create a mold meets with the tech specs. Most objects are usable from antique brooches to lace to hard rubber insects. You may have to prep the object with some of MYOM’s products, such as Seal-Dit. Some objects that contain vinyl, latex, or adhesive are not ideal. Definitely follow suggested tips for the product as Dominic is a genius who seems to have figured out every single detail to help you succeed.

Step 2: Prep your original object if necessary with Seal-Dit or Safe-D-Clay.  Lay out a sheet of wax paper or a flexible cutting board on your work surface.

Step 3: Measure out equal parts of Part A and Part B of Silicone Plastique as per the Make Your Own Molds website directions or instructions that come with the product.

Step 4: Combine equal parts of Part A and Part B of Silicone Plastique until a uniform color is achieved.

Step 4: Impress the prepped object into the Silicone Plastique as per the instructions. Allow mold to cure for about 2 hours until firm and then unmold original object.

Step 5:  Wash mold with hot soapy water and then immerse in boiling water for 30 seconds to sterilize mold.

Step 6: Create your food craft by filling your mold with ingredients like melted chocolate or gummy mixture to make show-stopping sweets! Click here for Gummy Bug Recipe and Instructions as seen on the Today Show.

3:2:1. That’s all you need to know about how to make gummy candy whether you want to create gummy worms, gummy bugs, or a big gummy bear! The ratio 3:2:1 is by the tablespoon sugar:water:gelatin plus a pinch of flavoring. That’s pretty much it for the recipe, but to create the shapes, creatures, or everyday objects into gummies, check out my step by step photo tutorial How to Make a Mold for Food, which features one of my favorite websites Make Your Own Molds. You won’t believe how quick and easy it is to make amazing food molds. It’s my latest greatest passion!

Ingredients:
3 tablespoons granulated sugar
2 tablespoons cold water
1 tablespoon Knox unflavored gelatin (equivalent to 1/4 oz. envelope)
1/4 teaspoon unsweetened cocoa powder for gummy bugs

Step 1: Combine ingredients in a heat-proof measuring cup and slowly stir until smooth.

Step 2: Cover measuring cup with plastic wrap and let stand for 10 minutes.

Step 3: Remove plastic covering and place measuring cup in a small saucepan filled halfway with water. Heat mixture in measuring cup over medium, slowly stirring occasionally, until water boils and mixture is thoroughly melted with a translucent appearance; about 10 minutes. A spoon dipped into and lifted out of the mixture should have a sticky thread. (This does not necessarily mean that it is at “thread stage” according to candy temperatures.) The mixture will be hot but not boiling. Carefully remove measuring cup from water and let stand for about a minute.

Step 4: Slowly pour or spoon mixture in mold. If necessary, use a wooden pick to spread mixture into all areas of mold, such as bug legs or antennae.

Step 5: Cool to room temperature or until gummy it set; about 2 hours depending on the climate. (I usually put the mold in the refrigerator to speed it up!)

Step 6: Pull gummy candy out of mold. Some like to lightly dust their gummy candy with cornstarch or sugar to keep the gummies from sticking together. I usually keep them in the refrigerator or at room temperature in a plastic container until I’m ready to eat them!

Makes about 1/4 cup gummy mixture

I am super excited about these Creepy Cosmopolitan Cocktail Pops. Ya see, I’ve been experimenting with gummy candy from worms to big gummy bears and pigs for about a month now, and I feel like I have the perfect gummy candy recipe. But, these cosmo pops are delicious on their own whether you chose to creep them out for Halloween with the gummy bugs or serve them at say….a bridal shower with edible flowers garnishing them!

1 cup white cranberry juice
1/4 cup water
1/3 cup Simple Syrup (recipe below)
1 teaspoon vodka
1 teaspoon triple sec or orange liqueur
1 teaspoon fresh lime juice
Gummy Bugs (recipe here)

Mix together cranberry juice, water, simple syrup, vodka, triple sec, and lime juice. Pour into popsicle molds and freeze. When almost solid, insert popsicle sticks. For wooden chopsticks, swizzle sticks, or DIY popsicle sticks with smooth sides, I recommend that you slide a couple of white gumdrops on to the tip and top portion of the stick before inserting into the pop. Frozen pops tend to slide off a smooth surface stick unless they have something to “grab” on to. Freeze until completely solid.

Make gummy bugs (click here for recipe). Lightly moisten underside of bug and place on a pop. Return to freezer until bug sticks to pop. Serve pops in a bowl on top of ice cubes or right out of the freezer.

Makes about 4 – 6 pops

Simple Syrup Recipe

1 cup granulated sugar
1 cup water

Add sugar and water into a small saucepan and cook over medium-high heat until mixture boils and sugar dissolves; about 5-8 minutes. Cool completely and transfer to a bowl. Cover and refrigerate until ready to use.

Dulce le leche, a soft caramel made by slowly heating milk and sugar, is absolutely magnificent paired with the autumn flavors of pumpkin, brown sugar, and bourbon! To balance the gooey wisps of caramel in this spiked dessert, I decided to go with a sherbet as opposed to an ice cream as sherbet is, basically, ice milk, and ice cream is a frozen custard with eggs in the mix. Though I made this for a Halloween segment on the Today Show, my Pumpkin Bourbon Dulce Le Leche Sherbet would be excellent for Thanksgiving.

1 (14 oz.) can sweetened condensed milk (divided)
1/2 cup granulated sugar
1 1/2 cups milk
1 (15 oz.) can Libby’s pure pumpkin (divided)
3 tablespoons golden brown sugar
3 tablespoons bourbon
Dulce Le Leche (recipe below)

Add 1/4 cup sweetened condensed milk into a medium saucepan along with granulated sugar, milk, and pumpkin. Heat over medium heat, stirring often, until mixture is hot and ingredients are combined, but do not allow to boil. Remove from heat and stir in brown sugar and bourbon. Cool to room temperature, then cover and refrigerate for 8 hours.

Pour cooled pumpkin sherbet batter into ice cream maker and process according to manufacturer’s instructions. Layer pumpkin sherbet with swirls of dulce le leche into a plastic container with a lid and freeze for at least 2 hours before serving.

Makes about 6 to 8 servings

Dulce le Leche

Sweetened Condensed Milk

Preheat oven to 425 degrees. Place remainder of sweetened condensed milk from recipe above (or contents of an entire 14 oz. can) into a 6-inch square casserole dish (or something similar) and cover with foil. Place covered dish in a metal baking pan and fill pan with water halfway up outside of casserole dish. Bake for 1 hour 30 minutes. Carefully lift foil (it will be steamy!) and check the milk’s color. If the milk has caramelized into a medium brown, carefully remove from the oven. If more baking time is needed, cook for 15 minutes more and then remove from heat. Cool to room temperature and add to the Pumpkin sherbet as instructed above or use as a dip for everything from apples to pretzels!

After eating a bag of candy corn (you must understand that thorough experimentation is needed for the perfect recipe), I decided that Baileys, liquid gold, cream of the Gods, was the ideal liqueur for these frozen push pops. This Cocktail Pop concoction is a simple one but with its Halloween candy theme, sure to be a favorite at any fright night feast!

1 (9×13) loaf cake dyed yellow with gel food coloring
3 cups vanilla ice cream
3 tablespoons Baileys Irish Cream Liqueur
Orange gel food coloring
1 container white frosting (not whipped or fluffy)
Candy corn
Push Pop Molds

Crumble yellow cake. Mix together 1 cup cake crumbs with 1 cup vanilla ice cream and 1 tablespoon Baileys until thoroughly combined. Fill push pop molds 1/4 full with mixture and place upright in the freezer for 30 minutes or until solid.

Meanwhile, combine 2 cups vanilla ice cream with 2 tablespoons of Baileys. Add orange gel food coloring until desired color is achieved. (Taste test throughout to make sure you don’t go overboard and get that awful food coloring taste.) Remove push pop molds from freezer and add orange ice cream on top of frozen cake layer 3/4 full in mold. (Tip: If the cake isn’t frozen the orange ice cream seeps down the sides inside the mold ruining the layered look.) Freeze until solid.

Mix 1 cup frosting with 1 tablespoon Baileys. Dollop on top of orange ice cream and accent with a candy corn. Place back in freezer for about 15 minutes to allow frosting to chill and then serve.

Makes about 12 push pops

I just love Halloween food and drink with all its gory possibilities. This killer chiller brain freeze dessert that I shared on my Halloween Today Show appearance with Hoda and Kathy Lee is made with Appletini cocktail ingredients. Pucker Up!

1 cup water
1/3 cup simple syrup (recipe below)
2 teaspoons Pucker Sour Apple Schnapps
1 teaspoon vodka
2 tablespoons lime juice
1 drop green food coloring
Candy Blood (from Party City)

Mix together water, simple syrup, liquor, and lime juice. Pour into a food-safe Silicone mold and freeze until solid. Add coarsely crushed ice topped into the bottom of a Martini glass. (Optional: spoon a layer of red Jello on top to resemble blood and help keep the brain cool and level in the glass.) Dab Candy Blood on to Appletini Brain Freeze to bring out the veins and serve chilled!

Simple Syrup Recipe

1 cup granulated sugar
1 cup water

Add sugar and water into a small saucepan and cook over medium-high heat until mixture boils and sugar dissolves; about 5-8 minutes. Cool completely and transfer to a bowl. Cover and refrigerate until ready to use.

Here’s a deliciously chilling treat from my Halloween Today Show Appearance! These colada pops are made with cream of coconut and delightful drips of red chocolate. Accent with plastic vampire fangs, and you have a fabulous freaky frozen dessert!

1 cup coconut water
5 tablespoons Coco Lopez Cream of Coconut
1/3 cup Simple Syrup (recipe below)
2 teaspoons rum
Red Candy Melts

Mix together coconut water, cream of coconut, simple syrup and rum. Pour into popsicle molds and freeze. When almost solid, insert popsicle sticks (or swizzle sticks as pictured). Freeze until completely solid.

Melt Red Candy Melts as per package instructions and cool slightly. Unmold popsicles and drizzle red chocolate on top allowing to drip down pop. Immediately place back in freezer until ready to serve. Garnish with plastic vampire teeth.

Makes about 4 – 6 pops

Simple Syrup Recipe

1 cup granulated sugar
1 cup water

Add sugar and water into a small saucepan and cook over medium-high heat until mixture boils and sugar dissolves; about 5-8 minutes. Cool completely and transfer to a bowl. Cover and refrigerate until ready to use.

One of the biggest time-savers to serve at a dinner party is a cold soup during your cocktail hour or as a first course, and it doesn’t get better than Gazpacho!It’s a perfect make-ahead item that you can keep cold in a pitcher, and then easily pour into a Margarita glass or stemware for a fabulous presentation. Best of all, it will allow you to hang with your guests for a bit before you have to finish up the main course.

3 lbs. red tomatoes on the vine or Roma Tomatoes, diced
3 medium cucumbers, diced
2 small onions, diced
3/4 cup cilantro leaves
3 cloves garlic, minced
1 red bell pepper, diced
1/4 cup cider vinegar
4 cups tomato juice
1 1/2 teaspoons salt

Reserve some finely diced cucumber, onion, red pepper, and cilantro leaves as a garnish. Add ingredients in proportionate batches into a blender and puree. Pour into a large bowl (or two) and repeat with remaining ingredients. Transfer to a nice pitcher from which to pour when ready to serve,and leave remaining soup in a bowl. Cover pitcher and bowl with plastic wrap and keep in the refrigerator until ready to serve. The, pour into stemware and garnish with finely diced reserved toppings.

Makes about 1 gallon

This rich, tasty dough is what I use for chocolate cut-out cookies, but it can be a little delicate for the rolling pin process. For this batch, I made a 1-inch thick log from the dough and then cut round slices. They turned out delicious and would make very cute Christmas cookies!

1 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 hard-cooked egg yolks, mashed
1 egg yolk, slightly beaten
1 tablespoon Hershey’s chocolate syrup
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
Sugar in the Raw

Preheat oven to 350F (175C). Butter a cookie sheet and coat with flour; shake off excess. Add butter and sugar into a mixing bowl and beat until smooth. Mix in cooked and raw egg yolks, and chocolate syrup. Sift together flour and cocoa powder and gently fold into mixture.

Roll out dough on a heavily floured surface to 1/4-inch thickness. Cut out cookies with 2-inch cookie cutters and place 2 inches apart on prepared baking sheet. Lightly sprinkle Sugar in the Raw or coarse brown sugar over each cookie. Bake for 10 to 15 minutes. Store in an airtight container at room temperature.

Makes about 24 cookies

Variation

You can spiff up these cookies with powdered sugar design.  Cut out a stencil of a heart or flower shape from thin cardboard.  Place the cardboard stencil on the cookie an dust heavily with powdered sugar.  Lift off the cardboard stencil to reveal a beautiful design.

A light libation, perfect for a hot day or as the signature cocktail for a menu of Italian fare or an evening featuring Asian cuisine.

3oz. Crop Organic Cucumber Vodka
1 tablespoon homemade ginger simple syrup (recipe below)
3 sliced cucumber rounds plus thin sliced round for garnish
3 basil leaves
Juice of 1 lime

Muddle 1 tablespoon ginger simple syrup, 3 sliced cucumber rounds, 3 basil leaves, juice of 1 lime in a small bowl. Pour into a cocktail shaker over ice and add vodka. Shake and strain into a Martini glass. Garnish with a cucumber round. (Add more or less syrup / lime to taste.)

Ginger Simple Syrup
1/4 cup peeled, fresh ginger, coarsely chopped
1 cup granulated sugar
1 cup water

Add ingredients into a small saucepan and cook over medium-high heat until mixture boils and sugar dissolves; about 5-8 minutes. Cool completely and transfer to a bowl or small cruet. Cover and refrigerate until ready to use.

Cookies with a glaze on top, made from melted chocolate or powdered sugar and blended with a liqueur will get the rave reviews.  Baileys is the perfect glaze liqueur as it has a terrific taste and creamy texture that mixes exquisitely with just about anything.  Another great use of Baileys is as an accent to sweetened condensed milk.  I’m very picky about macaroons and not only is this cookie recipe super easy, the sweetened condensed milk and Baileys keeps the macaroon ultra moist. These macaroons would make very cute Christmas cookies!

1/2 cup Eagles Brand Sweetened Condensed Milk
2 tablespoons Baileys Original Irish Cream Liqueur
1 (7 oz.) bag sweetened, flaked coconut
2 tablespoons all-purpose flour

Baileys Chocolate Glaze
1/2 cup semi-sweet chocolate chips
1/4 cup unsalted butter
1 1/2 teaspoons corn syrup
2 teaspoons Baileys Original Irish Cream Liqueur

Preheat oven to 350F (175C).  Butter a baking sheet and coat heavily with flour. Toss together coconut, Baileys, sweetened condensed milk, and flour until thoroughly combined.

Drop by heaping tablespoon 1 inch apart on prepared baking sheet. Bake for 10-15 minutes until edges are golden brown.  Remove cookies from oven and cool.

To make Baileys Chocolate Glaze, melt semi-sweet chocolate chips, Baileys, corn syrup, and butter in a microwave-safe bowl in the microwave for 10 second increments, stirring in between, until chocolate is smooth. Spoon by teaspoon over cookie tops.  Allow chocolate to set.  Store at room temperature in an airtight container.

Makes 12 cookies

While Florentines are one of my favorite Christmas cookies, have to say, one of the most challenging to bake. Essentially, you cook up a caramel on the stove and then stir in fruit and nuts. Then, you bake, cool, and hope that they peel off the cookie sheet! Copious amounts of butter and flour on the cookie sheet is key and, while other recipes suggest using parchment paper, trust me, it probably won’t work and the paper will stick to the bottom of the cookie. My next venture inspired by these Italian sweets is a Florentine-coated Brie or holiday cheese ball. Now that would be worthy this cookie’s Renaissance origins!

1/2 cup margarine
1/2 cup brown sugar
1/2 cup light corn syrup
2 tablespoons Baileys Irish Cream OR heavy cream
1/4 cup all-purpose flour
1/2 cup chopped, dried cranberries
1/2 cup slivered almonds
1/2 cup finely chopped pistachios

Preheat oven to 350F (175C). Butter a baking sheet and then scatter flour over butter until flour heavily coats entire sheet.  Combine margarine, sugar, corn syrup, and Baileys (or substitute heavy cream) in a heavy bottom medium saucepan. Bring to a boil over high heat, stirring constantly, and cook for five minutes more. (If mixture foams up, reduce heat to medium and continue stirring.) Remove the pan from heat and stir in the cranberries, pistachios, almonds, and flour until thoroughly combined.

Spoon by level teaspoon 3 inches apart on prepared baking sheet. Bake for 7 minutes until the cookies spread and are sizzling around the edges.  Remove cookies from oven and cool for 2 minutes until slightly firm.  Remove from baking sheet with a spatula.  If cookies tear, cool a minute longer before removing. Allow to harden at room temperature.  Store for three days in an airtight container in your refrigerator.

Makes 24 cookies

Coconut and chocolate blended with almond paste makes these cookies both sophisticated and simple.  I like to finish off bar cookies with a sprinkling of something on top and a finishing touch of coconut is exquisite.  These Chocolate Chip and Coconut Cookie Bars would make very cute Christmas cookies!

3 1/2 oz. almond paste (1/3 cup, packed)
3/4 cup butter, room temperature
1/3 cup granulated sugar
1 egg
2 tablespoons heavy cream
3/4 cup all-purpose flour
1 cup sweetened, flaked coconut plus 1/2 cup for topping
1/4 cup semi-sweet chocolate chips

Preheat oven to 325F (165C).  Lightly spray an 8-inch square baking pan with a non-stick cooking spray.  Break up almond paste with a fork in a mixing bowl. Add butter to almond paste and beat until smooth and fluffy.  Beat in sugar until smooth. Add eggs, cream, and flour and beat into mixture until thoroughly combined. Fold in 1 cup of coconut and chocolate chips. Stir until just combined.

Spread mixture evenly into prepared baking pan. Bake for 15 minutes. Then, sprinkle remaining 1/2 cup of coconut on top.  Bake for an additional 10 – 15 minutes until done; coconut on top should look lightly browned and a knife inserted into the cookies should come out clean. Remove from oven and cool to room temperature. Cut into 2 x 2-inch squares. Store in an airtight container at room temperature.

Makes 16 cookies

I have a picky little eater in my home, as many kids are, and so I usually end up making some pasta for my daughter just in case she doesn’t like the fussy fare I’ve prepared for dinner. Consequently, we always seem to have bowls of leftover spaghetti in the fridge that go to waste and take up space. The other night I was assessing my dinner options and instead of using the ground beef I had on hand for burgers, I decided to make this Leftover Spaghetti with Meatballs Pie! As you may be able to see from the slice below, rather than a bunch of meatball halves on top, I decided to make a thin layer of beef flavored as a meatball. My reason for this (other than being a little lazy at the thought of forming the meatballs), was that the beef would cook evenly and be well-seasoned with every bite, as opposed to many meatballs that have a tasty outer coating and not as much flavor on the inside. The result was delicious and a favorite new dinner idea for my family.

Meatball Topping
1 lb. ground beef
1 egg
1/2 cup grated Parmesan cheese
2 tablespoons marinara or red sauce
1 tablespoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Spaghetti Layer
1 lb. cooked spaghetti
1/2 cup marinara or red sauce
1/2 cup Parmesan cheese

Garnish
1/2 cup red sauce
1/4 cup shaved Parmesan cheese
1 large sliced tomato
Basil leaves (optional)

Preheat the oven to 350 degrees.

To make Meatball Topping: Mix together all ingredients for meatball topping until thoroughly combined.  Form a large thin patty, with a diameter the size of your pie plate, and cook in a large skillet over medium-high heat. After about 8 – 10 minutes, check to see if the underside is browned. Pour off the grease. Carefully flip the patty trying to keep it intact. I used a heatproof plate as a spatula to help with this, but a large spatula should work fine. When the other side is browned, slide the patty on to a plate.

Lightly oil a pie plate. Combine the ingredients for the Spaghetti Layer, and press down into the pie plate. Slide meat patty on top and garnish with red sauce, shaved Parmesan, and tomato slices. Cook for 15 minutes. Then, turn on the broiler and cook for 3 – 5 minutes until cheese just begins to turn golden brown. Remove from heat.

Hot and right out of the oven, the spaghetti layer may not keep a perfect pie shape when you cut into it, but after it has cooled down a bit you should be able to slice lovely pieces of Leftover Spaghetti with Meatballs Pie!

Makes about 8 – 12 slices

This recipe and the following headnotes are from my first book, “The Sophisticated Cookie.”

I’ve never cared for raspberry filling in between the layers of a cake, but a sheer raspberry glaze on a rich frangipane crust with a chocolate accent is the height of elegance. The secret to creating the thin wisps of chocolate in a zigzag design is all in the wrist. Think of the quick wrist motion when you beat eggs with a fork, but instead of making quick circular motions, move your wrist back and forth as if you were dealing a deck of cards. The quicker the motion, the thinner the line of chocolate. Also, you may not wish to use all of the chocolate called for in the recipe. I prefer a delicate design gracing the top of the raspberry glaze as opposed to an equal amount of each. It’s all a matter of taste.

1 cup unsalted butter
3 1/2 oz. almond paste (1/3 cup, packed)
1/2 cup powdered sugar
2 cups all-purpose flour

Raspberry Glaze
1/2 cup red raspberry jam
1 tablespoon water OR Royale Chambord Liqueur de France

Chocolate Zig Zag Accent
1/4 cup semi-sweet chocolate chips
2 tablespoons unsalted butter or vegetable oil

Preheat oven to 350F (175C). Lightly spray an 8 x 8-inch baking pan with a non-stick cooking spray. Add butter and almond paste into a mixing bowl and beat until creamy. Beat in sugar until smooth. Add flour and beat until combined. Pat dough in an even layer on bottom of prepared pan. Bake for 15 minutes.

Meanwhile, make Raspberry Glaze. Heat raspberry jam and water or Chambord in top of a double boiler, stirring occasionally, until jam melts into liquid. Remove from heat.

Remove cookies from oven and immediately pour glaze in an even layer over top surface. Cool to room temperature or until glaze sets.

To make Chocolate Zig Zag, melt chocolate and butter in top of a double boiler, stirring constantly, until smooth and combined. Dip a knife tip in the melted chocolate. Hold the knife 2 inches above the glazed surface. Quickly drizzle chocolate across glaze in a zig zag motion. Repeat process until a desired pattern is achieved. Allow chocolate to set. Cut into 1×3-inch bars (as pictured) or 2×2-inch squares. Store in an airtight container in the refrigerator.

Makes about 12 – 16 cookies

I have been wanting to make a watermelon ice pop for quite some time. With August approaching, we’re heading into the last month of summer. But, there’s still plenty of time for picnics or just hanging out on the porch swing enjoying these icy treats! I wanted these to resemble a watermelon so I just used what was in my kitchen to create the green rind: lemonade and green food coloring. Use your imagination to get the right look if you don’t have all these ingredients on hand.

1 cup watermelon
1 tablespoon water
1 teaspoon Hawaiian Shaved Ice watermelon syrup
1/4 cup prepared lemonade
green food coloring
Chopped dark chocolate or chocolate chips
Zoku Quick Pop Maker (3 pop model)

Freeze Zoku Quick Pop Maker in the freezer overnight and read manufacturer’s instructions completely.

Puree watermelon, water, and watermelon syrup in a blender. Transfer to a container with a spout, such as a measuring cup. Mix lemonade with green food coloring.

Take Zoku Pop Maker out of freezer. Stir some watermelon mixture into the chocolate chips (this will help them stick to the inside of the mold and not all sink to the bottom). Place about 5 chocolate chips against each inside wall of the Zoku mold cavities using the plastic pop stick to help press them in place. Insert pop sticks in place and pour 3 tablespoons watermelon mixture into each mold; freeze completely. When frozen, add green lemonade mixture into each mold to the fill line. Allow pops to freeze until solid.

When frozen, remove pops from the molds and enjoy! Or place the pops in plastic bags to put back into the freezer and eat later.

Makes about 3 pops

This recipe and the following headnote is from my book, “Sophisticated Entertaining.” My dear friend Susan Budd heard I was writing this book and told me of a delicious dish her mother makes where Prosciutto is wrapped around chicken.  Tagliati means chopped in Italian as the ingredients topping the chicken are prepared in this manner.   The powerful flavors of salty ham and zesty artichoke are a brilliant combination.

3 oz. thin sliced Prosciutto, finely chopped
1 cup canned (marinated in water) artichoke hearts, finely chopped
2 cloves garlic, minced
1/2 cup fresh grated Parmesan
2 tablespoons dry vermouth
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoon salt
1 1/4 teaspoon pepper
4 boneless, skinless half chicken breasts, fat trimmed

Preheat oven to 325F (160C).  Grease baking sheet with 1 tablespoon olive oil.

Mix together Prosciutto, artichoke, garlic, Parmesan, vermouth, lemon juice, oil, 1/2 teaspoon salt and 1/4 pepper until combined.

Rub remaining salt and pepper on chicken breasts.  Place chicken on prepared baking sheet.  Spread Prosciutto artichoke mixture in an even layer over top of chicken breast.

Cook for 30 minutes until chicken center is no longer pink.  Remove from heat and serve hot.

Makes 2 to 4 servings

Pucker up! This Lemon Basil Sorbet is sweet and sour; a perfect palate cleanser for a summer meal.

2 cups fresh lemon juice
1 1/4 cup simple syrup (recipe below)
2 tablespoons minced fresh basil leaves

Combine lemon juice and simple syrup, and pour into an ice cream maker per manufacturer’s instructions. I use the Kitchen Aid ice cream maker attachment and freezer bowl. It was only about $30 at Target, and I didn’t want to buy a new appliance (running out of cabinet space!).

After 10 minutes or when sorbet has thickened, stir in basil and transfer into a plastic container with a lid. Freeze for at least 4 hours or overnight.

Makes about 6 to 12 servings depending on the size of your scoop!

Simple Syrup Recipe

1 cup granulated sugar
1 cup water

Add sugar and water into a small saucepan and cook over medium-high heat until mixture boils and sugar dissolves; about 5-8 minutes. Cool completely and transfer to a bowl. Cover and refrigerate until ready to use.

I’m sure I’ve said this before, but these are my favorites! We brought these Pina Colada Cocktail Pops to a dinner party the other night as dessert, and the host had 3 pops! I haven’t shared these Popsicles on a TV appearance as yet, such as the TODAY Show segments I’ve done featuring potable pops like these, but I will very soon.

1 cup pineapple juice (canned)
5 tablespoons Coco Lopez Cream of Coconut
1/3 cup simple syrup (recipe below)
1 tablespoon sweetened flaked coconut
2 teaspoons dark rum
12 pineapple chunks
Zoku Quick Pop Maker (3 pop model)

Freeze Zoku Quick Pop Maker in the freezer overnight and read manufacturer’s instructions completely.

Mix together pineapple juice, Coco Lopez, simple syrup, coconut, and rum until combined. Transfer to a container with a spout, such as a measuring cup.

Take Zoku pop maker out of freezer. Place a couple of pineapple chunks against each inside wall of the Zoku mold cavities using the plastic pop stick to help press them in place. Insert pop sticks in place and pour pina colada mixture to fill line. Allow mixture to freeze. (I usually put pop maker back into freezer to speed things up.)

When frozen, remove pops from the molds and place in plastic bags to put back into the freezer so the don’t melt! Repeat the process to make 3 more pops. Enjoy immediately or keep frozen until ready to serve. When serving, keep Pina Colada Pops on top or inserted into a bowl of ice as they will melt quite quickly!

Makes 6 Cocktail Pops

Simple Syrup Recipe

1 cup granulated sugar
1 cup water

Add sugar and water into a small saucepan and cook over medium-high heat until mixture boils and sugar dissolves; about 5-8 minutes. Cool completely and transfer to a bowl. Cover and refrigerate until ready to use.

Wishing I was in Hawaii, but happy in my own backyard with these Mai Tai Snow Cones. I made these using HawaiianShavedIce.com’s Snow Cone Machine ($24.95).

Recipe:

Simply add snow cone ice to the bottom of a Margarita glass. Splash with grenadine. Add more snow cone ice in the center of the glass and pour V8 V-Fusion Peach Mango juice (or Mai Tai mix) and a teaspoon of dark rum on top. Garnish with a Maraschino cherry!

I have been wanting to write this post for months! Stella & Dot is an online jewelry and handbag boutique that I was first introduced to by my friend Michelle Gillette who is one of their Independent Stylists.

Michelle invited me to a trunk show at her home where many of the Stella and Dot trinkets were on display and their selection is dazzling. The jade green necklace pictured above has been on my mind for months!

Shortly after I attended Michelle’s trunk show, I went to NY for a Today Show appearance and one of the producers was wearing this incredible wood and rhinestone bib necklace.

Most of my friends already know about Stella & Dot. Don’t know where I’ve been, but I’m glad I know about their creative accessories now! Visit Michelle’s Stella & Dot Boutique for more.

This recipe was one I wanted to create for my recent Today Show appearance, but it didn’t make it on the show. It is one of my favorites as the rummy, caramel sauce from the Bananas Foster is mixed into the fudge and it’s just scrumptious.

1 tablespoon butter
1/4 cup golden brown sugar
2 tablespoons dark rum
1 banana, sliced into 1/4-inch thick rounds
3/4 cup milk
6 tablespoons hot fudge topping (I used Smuckers)
Zoku Quick Pop Maker (3 pop model)

Freeze Zoku Quick Pop Maker in the freezer overnight and read manufacturer’s instructions completely.

Melt butter over medium heat in a small saute’ pan. Add bananas and saute’ for 1 minute, then add sugar; gently stir to coat. Add rum and cook for 30 seconds more. Remove from heat and spoon 2 tablespoons of caramel sauce into a small mixing bowl. Transfer bananas to a sheet of wax paper to cool.

Warm milk in the microwave for about 10 seconds and add to caramel in bowl. Stir in fudge topping until incorporated. (Mixture should be cool enough to freeze, but if it is warm, place it in the refrigerator for a bit.) Transfer mixture to a large measuring cup with a pour spout,

Take Zoku pop maker out of freezer. Place a couple of banana rounds against each inside wall of the Zoku cavities using the plastic pop stick to help press them in place. Insert pop sticks in place and pour fudge mixture to fill line. Allow mixture to freeze. (I usually put pop maker back into freezer to speed things up.)

I’ve found that these pops melt the second they come out of the maker, and that they last longer when they have had some time to “ripen,” which means to freeze longer outside of their mold or machine. Ice cream making is a process of “conversion,” turning a custard batter into ice cream, and then “ripening,” freezing it for a couple more hours. So, be prepared when the fudgesicles come out of the maker with some plastic sandwich bags. Put the pops into the bags and right back into the freezer on a plastic or paper plate. Repeat the process to make 3 more Bananas Foster Fudgesicles and enjoy!

Makes 6 Cocktail Pops

Here’s the video clip from my recent Today Show Cocktail Pops segment. The Long Island Ice Tea Pop was extremely popular along with the Mojito Shaved Ice.  I feel really honored that the Today Show invited me back for another go ’round after the recent Cocktail Pops for Memorial Day.  Seems like people really like them! I’d appreciate it if you stop by my Facebook Fan Page and LIKE ME!

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Those of you who read my blog on a regular basis, may have noticed that I drop out of sight from time to time, usually around March. This is when I pretty much check out to design a set for my kids’ school play. I was in plays growing up, and I feel that the arts are extremely important to the creative development of young minds. My goal is for these kids to have the most pro experience that they can from all aspects of production. The director, an amazing woman, Desiree DiGerolamo, and the incredibly talented musical director, David Haworth, inspire these kids to brilliant performances for their age. My hope each year is that I can help support them with an aesthetic to match the great work they do and ignite a lifelong passion of the arts in the students.

Last year we did Peter Pan and this year, Annie! Because the school stage is wide but only about 12-feet high, finding backdrops can be an issue. So, I ended up painting some NYC scenes that were used for this middle school production and can be used for shows like Guys and Dolls, Thoroughly Modern Millie, and more!

To make the Broadway Backdrop (pictured above), which was used in the “NYC” song and for the opening of Act II as a background for the radio show, I used a Cricut machine to create a variety of stencils. I am quite possibly the biggest fan of Cricut from here to Craftlandia! Here I am painting away in my garage; a somewhat humorous sight for my neighbors as they are walking their dogs, and then come up my driveway to see what the play is for the year. Very fun!

For the orphanage, I painted a cartoonish New York skyscraper backdrop with a piece of the orphanage wall on one side. This curtain opened to reveal a stationary Warbuck’s Mansion set.  I decided to go with custom-built wood platform beds at 3 different heights so the audience could see the girls when they were laying down. I also wanted to make the beds sturdy enough to jump and dance on in “Hard Knock Life.” I felt is was a more visually interesting use of the space as opposed to the line-up of “prison beds” that are typically used for Annie. Plus, the cost to make them vs. the cost to rent them was the same, and we can use them as platforms for years to come. The construction was basically a 2×4 frame that supported thick plywood with cross-pieces under at the middle, and 4×4 posts at the corners. I painted the top “mattress” grey and the legs black so the beds looked good when the sheets were off. Also, for those who are reading this for ideas, instead getting a big hotel laundry basket on wheels (where Annie has to hide in to escape the orphanage), we used a big rectangular basket with a lid, and I sandwiched the bottom with plywood and castors. Much cheaper, easier to find, and easier for a kid to push than the classic hotel laundry basket.

The Warbuck’s Mansion set was a big hit and probably the easiest set to put together. My fabulous husband, John Sparano, is a set decorator and was able to get the rentable Christmas Decor from Green Set and the historical items such as FDR’s wheelchair from History for Hire. I purchased bolts of fabric from downtown Los Angeles, where you can buy a 50yd. bolt for $1 a yard in solid color satin and under $2 for certain sheer fabrics like white chiffon. I sewed curtains with pockets at the top, slid them on to PVC, and then zip-tied the PVC to the existed pipes that spanned the stage. (Note: Be sure to put flame-retardant on sheer or delicate fabrics such as these in a theater and keep them away from the lights.) I reupholstered the chairs with red fabric and painted a red carpet on to white platforms to finish off the look. We also added white twinkle lights behind the chiffon which looked absolutely magical as the wreaths and trees were lit too!

So, there you go. My career is picking up a bit with recent Today Show appearances and a new TV show in the works. I don’t think I’m going to be able to design the set next year . Also, my son just graduated 8th grade and has been accepted into a high school media program, because he is absolutely awesome at animation!!!!! Here’s his video “I Have A Tablet.”  He’s Dylaneggs on Youtube and I predict he’s going to be the next Tim Burton. (Check out his animated series “This World is Crazy“). OK, I know I sound like a bragging mom but so what!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I’m really proud of him and happy to help out at his former school; a place where art is celebrated and future artists are fostered.

Perhaps the best part of this recipe is that the rainbow pop shot glasses are made with Crystal Light Lemonade, so these are diet and delicious! I experimented quite a bit trying to perfect the ice shots and what I found was that the mold is really important. A flexible Silicone mold is definitely the way to go as you can easily slide the mold of the frozen shot glass without having to run it under warm water and take the chance of the layer colors running into another.

1 quart prepared Crystal Light Lemonade
Red, Green, Yellow, Blue Food Coloring
Silicone Shot Glass Mold
Vodka

Add red food coloring to one cup of Crystal Light until desired color is achieved and stir. Pour into shot glass mold 1/4 full and freeze until solid. Repeat the process with remaining colors, making sure that each layer is completely frozen solid before adding a new layer. Unmold, fill shot glass with vodka and serve. You can make these ahead of time, unmold and keep them in your freezer until ready to use.

Makes about 16 shot glasses

This recipe is ridiculously easy, and ridonkulously good.  The great thing about push pop molds is that they have somewhat of an airtight seal at the bottom so you can add a nice amount of liquid without it leaking out. Amaretto-soused pound cake, topped with strawberries and whipped cream…beyond good.

1lb. loaf pound cake, cut into 1-inch thick slices
1 lb. package strawberries, coarsely chopped
Amaretto
Whipped cream (canned is fine)
Sliced strawberries for garnish
12 – 14 Push pop molds

Place pound cake slices on a flat surface. Stamp out cake circles using push pop molds and slide each cake circle down into mold as the bottom layer. Add 1 tablespoon chopped strawberries per mold. Drizzle 1 tablespoon Amaretto over ingredients in each mold and place push pop cap on top of mold; freeze for at least 2 hours.

When ready to serve, pipe whipped cream on top of frozen strawberry layer. Add 1 teaspoon of Amaretto over whipped cream and a strawberry slice on the edge of the mold as a garnish.

Makes about 12 to 14 Push Pops

I made these Long Island Ice Tea Pops with the ever fabulous Zoku Quick Pop Maker. The Zoku peeps have a great recipe blog, and I remember seeing some lemon slices in one of their pops, which inspired this recipe that I shared recently on the Today show.

1 cup cola
1/2 cup cold water
1/2 cup sweet and sour mixer (pre-mixed in a bottle)
3 teaspoons sugar (divided)
1 teaspoon vodka
1 teaspoon rum
1 teaspoon gin
1 teaspoon Tequila
1/2 teaspoon triple sec
Lemon slices cut in half circles

Zoku Quick Pop Maker (recommend 3- pop model)

Read manufacturer’s instructions for Zoku Quick Pop Maker. Place pop maker in freezer overnight.

Pour cola into a glass, loosely cover with plastic wrap, and let stand overnight so it loses its carbonation. After that, stir in 2 teaspoons of sugar, cover, and set aside.

Combine water, sweet and sour mixer, 1 teaspoon sugar, and all liquor in a bowl.

Remove Zoku Quick Pop Maker from freezer. Press a half circle lemon slice against the wall in the cavity of each pop maker mold. Pour in 1 oz. of the sweet and sour mixture and allow to freeze; about 5 – 8 minutes. Fill remaining portion of mold with cola. (Place entire mold back into freezer to speed up the process.) Freeze completely, unmold, and enjoy!

Makes about 8 pops

If there was ever a cocktail that was meant to be poured over shaved ice, it’s the Mojito. I’m a big fan of HawaiianShavedIce.com for both their shaved ice machine as well as their sno-cone Machine. The prices are incredible, at the time of writing this each machine was just under $25, and the family that owns this business is awesome. Plus their flavored syrups are yummy.

2 cups water
2 cups granulated sugar
1 cup mint leaves plus mint leaves for garnish
Juice of 2 limes
1/2 cup rum
Shaved Ice

To make Mojito Syrup: Add water, sugar, and 1 cup mint leaves into a saucepan and heat over medium until sugar dissolves, about 5 – 10 minutes. Cool completely and remove mint leaves. Stir in lime juice and rum. Transfer into @12oz. glass soda bottle that can be fitted with a pour spout. Refrigerate up to 2 days until ready to serve.

When ready to serve, dispense shaved ice via shaved ice machine into a bowl, and then into a wine glass or serving vessel. Pour Mojito syrup ice in glass, garnish with mint leaves and serve ice cold.

This Champagne cocktail pop is perfect for a brunch. Serve the Raspberry Pop Swizzle Sticks on ice next to a bottle of Champagne and flutes for guests to grab and plunge into some bubbly.

1/2 cup fresh or frozen raspberries
1 tablespoon Chambord liqueur
1/2 teaspoon sugar
Plastic swizzle sticks
Shot glass molds
Champagne

Puree raspberries, Chambord liqueur, and sugar in a blender until smooth. Pour mixture into a tapered pop mold or the insert cavity of a shot glass mold. Insert a plastic swizzle stick into the puree in mold and freeze until solid.

When ready to serve, unmold raspberry pop swizzle stick, and place into a Champagne flute. Pour Champagne into the flute over raspberry pop and serve!

Makes 4 – 8 servings

My son is graduating from 8th grade! I am so proud of him and his friends that I made a bunch of grad cap cookie pops for the entire grade and surprised them the other morning.  I used a Reese’s Peanut Butter Cup for the bottom part of the cap and a homemade butter cookie covered in chocolate for the mortar board. The tassels are made from fondant.

Displaying cookie pops is another issue as you want them to be upright and we’re talking about 100+ pops! I bought 20X30-inch foam boards at the dollar store and cut them in half making 20X15-inch boards. I hot glued 5 boards together to make a base thick enough to support the pops. Then, I covered the boards with a plastic graduation theme tablecloth and poked holes through the top of the board. I inserted the pop sticks into the holes and was able to create a very affordable and attractive display.

Congrats to the 2012 Graduates!

Hope you enjoy these Cocktail Popsicles I made on the Today Show for Memorial Day, 4th of July, or any summer occasion. The recipes are here on my website and below is the video of the TV segment.

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Had a blast in NYC and on Fox and Friends sharing Memorial Day celebration ideas. Check out the video.

Out of all the cocktail popsicles I made for the TODAY Show segment, this is my favorite in flavor. I got the push pop molds from LagunaWholesale.com as I found that they had great prices and very cool gourmet pastry supplies.

For Kiwi Layer:
1 cup chopped fresh kiwi (peeled, white core removed)
1 tablespoon frozen limeade concentrate
1 teaspoon white rum
1 teaspoon corn syrup
 
For Lychee Layer:
1 cup lychee (canned in syrup, pits removed)
1 tablespoon frozen limeade concentrate
1 teaspoon white rum
1 teaspoon corn syrup
 
For Mango Layer:
1 cup chopped fresh mango (peeled)
1 tablespoon frozen limeade concentrate
1 teaspoon white rum
1 teaspoon corn syrup
 
Key limes for garnish
Push Pop Molds

For each layer, puree ingredients in a food processor and transfer to a plastic airtight container. Freeze until firm.

 Assemble push-pop molds (I got mine at Laguna Wholesale online).

 Spoon 2 tablespoons of each layer into the mold; compacting each layer down for a level surface. Keep frozen until ready to serve. Garnish with a key lime wheel.

 Makes 4 Push Pops

Serve up this sophistictaed treat after a summer dinner party!

5 large egg yolks
3/4 cups granulated sugar
1 1/2 cups skim milk (2%)
Peel of an orange cut into strips
1/4 cup orange juice
1/4 cup vodka
1 tablespoon vanilla
Whole oranges

Whisk together yolks and sugar in a bowl until combined; set aside

Combine milk and orange peel in a heavy, medium saucepan and scald milk. Remove orange peels.

Gradually whisk milk into yolk mixture in slow streams to temper eggs. Whisk in orange juice, vodka, and vanilla. Return mixture to saucepan and reduce heat to low. Stir constantly until mixture thickens slightly, about 8 minutes, but do not let mixture boil. Strain into medium bowl and refrigerate until chilled.

Pour chilled mixture into an ice cream maker and process according to manfacturer’s instructions. Transfer into an airtight plastic container and freezer for 2 – 4 hours more to firm up gelato.

Just before serving, cut an orange in half and remove pulp. Scoop gelato into orange shell half and garnish with an orange leaf and orange peel star (made using a mini star-shaped canape cutter).

Makes about 2 1/2 cups

This adult version of a carnival favorite is super easy to make and very affordable as Hawaiian Shaved Ice has great prices on the snow cone machines and thye have a delicious variety of syrups such as the watermelon syrup used in this recipe.

1/4 cup vodka
1 cup Hawaiian Shaved Ice Watermelon Syrup
Fresh mint sprigs
Ice Cubes
Hawaiian Shaved Ice Snow Cone Machine

Using a funnel, add vodka and watermelon syrup into a small glass bottle the can be fit with a bartender’s pour spout.

Read the Hawaiian Shaved Ice Snow Cone Machine manufacturer’s instructions completely to learn how to assemble and operate the machine.

Fill machine with ice, turn machine on, and dispense snow cone ice into a small bowl. Transfer into a Martini glass, pour vodka watermelon syrup over the top and garnish with a mint sprig.

I’ve found that about 2 tablespoons of vodka watermelon syrup is a good amount, so the recipe above can flavor about 12 snow cones.

You have to check out the creativity of Zoku Quick Pop Makers! You can freeze pops in about 7 minutes using their patented mold and create a bunch of designs like these red, white, and blue patriotic pops I shared on the Today Show. Also, Zoku’s website has a fabulous blog with tons of pop designs including a Zoku Pop such as this one. 

1 cup cold water
1/3 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons Tequila
Red & blue food coloring
1 Macintosh apple

Zoku Quick Pop Maker (recommend 3- pop model)
Zoku Quick Pop Tools Kit

Read Zoku Quick Pop Maker manufacturer’s instructions thoroughly.

Freeze Pop Maker overnight.

Combine water, lemon juice, sugar, and Tequila in a bowl. Divide mixture into 3 small bowls. Tint mixture in one bowl red and tint another bowl’s mixture blue.

Remove Zoku Quick Pop Maker from freezer. Pops usually take about 7 – 10 minutes to freeze, but the addition of alcohol and layering takes a bit longer.

To make the Pop design in the photo and as seen on the TODAY Show, stamp out 1/8-inch thick green apple stars using the star cutter in the Zoku Tools Kit. Then, use the fruit wand to adhere stars to the inside wall of the Pop Maker mold. (Tip: moisten stars with water for better adhesion.)

Place Pop sticks into the molds. Tilt Pop Maker on an angle using the angle tray in the Zoku Tools Kit. Use the siphon in the kit to add 1 tablespoon of red mixture into the Pop Maker mold(s). Allow to freeze completely; about 7 minutes. Tilt the Pop Maker the other way and add 1 tablespoon of white or clear mixture; freeze completely. Place Pop Maker on flat surface and pour blue mixture into molds to fill line. Freeze completely. Remove Pops form mold, slide on a drip cups and enjoy!!!

Makes about 6 Zoku Pops

The cookie recipe used for these petite ice cream sliders is from my first cookbook, The Sophisticated Cookie!

Black Russian Espresso Cookies
1 cup butter, at room temperature
3/4 cup granulated sugar
3/4 cup golden brown sugar
3 tablespoons espresso powder
3 tablespoons Kahlua
1 tablespoon vodka
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder

Slivered almonds
1 pint premium vanilla ice cream

Beat butter and sugars in a large bowl until fluffy. Dilute espresso powder in Kahlua, and beat into mixture along with vodka and eggs. Sift together flour, baking powder, and cocoa powder and beat into mixture until combined. Chill dough for about 30 minutes until firm.

Form batches of dough into 1 1/2-inch diameter logs. Wrap in plastic wrap and chill until firm.

Preheat oven to 350 degrees. Cover a cookie sheet with wax paper and coat lightly with non-stick cooking spray. Slice off 1/4-inch thick rounds from cookie dough log and reform if necessary into nicely shaped circles. Place on prepared cookie sheet about 2 inches apart. Insert a slivered almond into the center of each cookie.

Bake for 8 minutes. Remove from oven and cool completely on cookie sheet.

Scoop 2-3 tablespoons of vanilla ice cream on one cookie and top with another cookie. (You may need to soften the ice cream just a bit.) Smooth around side of ice cream sandwich using a butter knife, and place in a container in the freezer while finishing up remaining sandwiches. Cover container and chill until firm before serving.

Makes about 48 cookies; 10 – 12 ice cream sandwich sliders from 1 pint ice cream

I just wrapped up an Easter SMT with PAAS, Heinz Vinegar, and Nestle. Just look at how colorful the picture is and packed with ideas!!! But the cool thing about this SMT was that I was letting viewers know about an amazing charitable gesture offered by PAAS & Heinz Vinegar.

Give Back with the PAAS/HEINZ “Egg Decorator” APP

This year, PAAS Easter Egg Dyeing Kits and Heinz Vinegar have teamed up to create a free “Egg Decorator” iPad app. For every person who virtually dyes and shares an egg, PAAS and Heinz will donate $1 to the Make-A-Wish Foundation, up to $25,000. Click here for the “PAAS/Heinz” in the iTunes App Store, download the app, and start decorating and sharing. Too Cool!!!!

Easter is such a fun holiday that really lets you be creative and crafty. The Easter basket handle in the photo above is decorated with a Wonka SweeTART Jelly Bean garland. (I brought a bag home for my kids to munch and my husband pretty much ate the whole thing!) We made the jelly bean “jewelry” by threading fishing line through the jelly beans using an upholstery needle.

For the basket centerpiece, a chocolate bunny is a must and Nestle has a couple of great ones: Nestlé Butterfinger Bunny and the Paul Frank Crunch Bunny! Both are solid milk chocolate and the crunch bunny is actually “Julius the Monkey” dressed up to look like a bunny. Very cute!

Everyone loves decorating Easter eggs; in fact over 180 million eggs are dyed and decorated each year. This year, Paas Easter Egg Dying Kits has 8 new varieties such as 3d Eggsplosion (it really is 3D) and Go Wild with really fun animal prints.

And here are a couple of egg dyeing tips:

• For brighter eggs, add 3 tablespoons of Heinz Distilled White Vinegar into the egg wash or dye bath.
•  When boiling the eggs, add a couple of tablespoons of Heinz Vinegar to the water to help keep them from cracking.

Happy Easter!!!!

I’m a big fan of the AMC TV Show MAD MEN, but it was my husband who got this premiere party together! Ya’ see, my husband and his college buds went to school with John Slattery, who plays Roger Sterling on the show. Apparently, Slattery’s nickname in college was “Slats” because his eyes were like slits when he partied.

Given the graphic nature of this TV premiere party, I wanted to incorporate MAD MEN branding into the tabletop. I printed their classic Don Draper image on to photo paper and wrapped it around a cylinder vase topped with red roses for the centerpiece of the food table.

I also picked up personal martini shakers for $1 each at a local liquor store! A little floral foam in the base and a yellow “football mum” later, they were the perfect MAD MEN accents on my coffee table (and cheap – under $5 each).

I’ve used Martini glasses as vases and food serving vessels for other TV viewing parties as they are great space savers on living room tables. Imagine 20 people with food plates crowded around your living room coffee table! Stemware and similar items for displaying food and flowers is the way to go for this kind of party!

As you can see, I dyed my hair red ala Joan Holloway for the party and we went with a 1960′s menu from Clams Casino to Fondue! It was a hoot!

Oh yes friends, there were Martinis a plenty at this party! But the 60′s Menu was a big hit and helped to fill the guts as all gulped!

Clams Casino

Easy Fondue

Ham Balls

We really wanted that classic “Sterling-Cooper” touch at the entrance so we purchased a sheet of luan for about $12, aged it with an oak stain that we had in the garage, and then cut out some black cardstock letters using my Cricut machine to replicate the reception area of the ad firm.

Fondue is sexy! It reminds people of key parties (aka wife swappin’ get togethers) and a time when the country let down their hair and unfastened that top button. Fondue is great for a 50s, 60s, or 70s theme party and this easy recipe will please any crowd. (This recipe is an adaptation of one from the Better Homes and Gardens Cookbook.)

24 oz. shredded Swiss cheese
1/4 cup flour
2 1/2 cups dry white wine
2 tablespoons Kirsch-Wasser

Dredge cheese with flour. Heat wine in a medium saucepan over low heat until tiny bubbles appear. Add cheese by the handful into wine. Stir until smooth and then add another handful of cheese and stir, repeating process until all cheese has been incoporated. Stir in Kirsch until cheese is velvety! Transfer to a fondue pot over a low flame and serve with fondue dippers like cubed Italian or French bread, broccoli, mushrooms, and baby carrots. If you don’t have enough fondue forks use long bamboo skewers.

Makes about 3 cups fondue

 This recipe was the big hit of the night for my MAD MEN Party! So classically 1960s!

6 slices bacon
3 slices white bread, crusts removed
3/4 cup Ritz Crackers
2 tablespoons bacon fat (reserved from cooking bacon)
2 tablespoons butter
1/4 cup minced green pepper
1/4 cup minced onion
1 (6.5 oz.) can chopped clams, drained
1 (6.5 oz.) can minced clams, drained
20 half clam shells, cleaned

Cook bacon until slightly crisp. Remove from pan and reserve 2 tablespoons bacon fat. Chop bacon into coarse bits.

Pulverize white bread and Ritz crackers in a food processor into crumbs. Pour 1 cup of mixutre into a medium bowl.

Saute 2 tablespoons reserved bacon fat, butter, green peppers and onions in a medium skilet over medium-high heat until tender, about 3 – 5 minutes. Add to bread crumb-cracker mixture and stir to incorporate. Stir in chopped bacon and clams until combined.

Place clam shells on a baking sheet. Add 1 – 2 teaspoons clam mixture into each clam shell. (You can prepare these the morning of the party and then cover and refrigerate until serving time.)

Makes about 20 clams

This Ham Ball recipe was updated from a version in 1960′s entertaining bible “The Calvert Party Encyclopedia.” More like an “egg salad ball,” I ate these tasty leftovers for days after the MAD MEN party! (Calvert was a brand of whiskey popular in the 1960s.)

6 hard-boiled eggs, finely chopped
1 tablespoon minced chives
1/2 cup finely chopped prosciutto
1/4 cup mayonnaise
1/8 teaspoon each salt and pepper
1 cup finely ground walnuts

Combine eggs, chives, prosciutto, mayo, salt and pepper in a medium bowl. Roll into 1/2-inch diameter balls and then roll in walnuts to coat. Chill for at least 1 hour before serving.

Makes about 40 balls

Here’s a sneak peek of a tasty dish I’m serving at my Oscars Party to watch the Academy Awards. It’s actually very simple made with cream cheese and bleu cheese dressing, minced olives, provolone cheese, and A-Z Spaghettios for the letters on the clapboard!

Easy Recipe:

6 (8 oz.) blocks cream cheese, softened
1/2 cup chunky blue cheese dressing
2 cans large black pitted olives
A to Z Spaghettios
Provolone cheese, thinly sliced

Instructions:

To make a mold for the clapboard, cut along three sides of a cereal box front to open it up and make a mold that you can easily pull off. Line the box with plastic wrap and reinforce the corners with tape as shown in the photo below. (I used a small cereal box, about 8.6 net wt. A snack box, like Cheez-it would probably be fine too!)

Place the box mold on a cookie sheet. Mix together cream cheese and blue cheese dressing and fill box mold with it. Use an off-set spatula, knife, or back of a spoon to smooth the top into an even layer. Loosely cover with plastic wrap and refrigerate until firm.

Drain canned olives of their juices and mince olives in a blender or food processor. Spread olives in a smooth layer on top of cream cheese. Place back in the fridge while you prep the Provolone cheese and letters.

Rinse the A to Z Spaghettio letters to remove the tomato sauce. Pick out the letters that you wish to use on the clapboard. Cut the Provolone cheese into strips and shapes to resemble the design on a clapboard and arrange cheese and letters on top of olives. Place the clapboard on a large rectangular platter or wooden cutting board; remove cardboard mold sides, and as best you can from bottom without messing up the clapboard cheese shape. This dish will be a showstopping appetizer for your Academy Award Party or a Hollywood Movie Party!

Here’s a clip from NBC Chicago where I share this idea and more for an Oscar Party.

How awesome is this Super Bowl food idea! It’s dessert and a centerpiece for your superbowl party! This Football Cocoa Crispy Rice Treat is simple to make and delicious!

Make 2 recipes to fill the Football Pan:

1 (10 oz.) bag regular marshmallows (not mini)
6 cups cocoa crispy rice cereal (an 11oz. box)
3 tablespoons margarine
2 tablespoons unsweetened cocoa powder
White fondant
Football pan (available online at Wilton or in Michaels Arts & Craft Stores)

Spray inside of football pan with non-stick cooking spray. Add marshmallows and butter into a large microwave-safe bowl. Melt marshmallows in microwave for about 45 second to 1 minutes (watch carefully so they don’t begin to brown). Stir in cocoa powder until combined.

Add cocoa crisy rice cereal to marshmallow mixture and stir using a buttered spoon until incorporated. Rub your hands with margarine and continue to mix cereal and marshmallows. Using your hands pack marshmallow mixture into football pan. Make another batch of crispy rice treat cereal and marshmallows and pack into football pan until full. Allow to set for at least an hour in a cool place.

Unmold Football Cocoa Crispy Rice Treat on to a serving platter and cut rolled out white fondant into strips to decorate the football creating the laces and bands around the points.

More Super Bowl Recipes & Football Party Ideas

Football Cocoa Crispy Rice Treat

Chili Recipe in Football Bread

Football Hot Dog

Super Bowl Cupcakes

Football Corset Cupcake

Pizza Delivery Cupcake

Cheerleader Pom Pom Cupcake

Hamburger Cupcake

Trophy Cupcake

Team Color Cupcake

Here’s another easy idea for a super bowl party or football game night. Slather a hot dog with chili and create football laces using strips of Provolone cheese or mozzerlla string cheese. What I like most about this idea is that most of the adults will go for the full-on football chili hot dog and the kids will just eat the pain hot dogs (less work for mom!). For a great homemade chili idea, check out the award-winning recipe on my Chili Recipe in Football Bread post. 

More Super Bowl Recipes & Football Party Ideas

Football Cocoa Crispy Rice Treat

Chili Recipe in Football Bread

Football Hot Dog

Super Bowl Cupcakes

Football Corset Cupcake

Pizza Delivery Cupcake

Cheerleader Pom Pom Cupcake

Hamburger Cupcake

Trophy Cupcake

Team Color Cupcake

I’m a big fan of good ol’ fashioned competition with a fresh take, especially if it’s hot and spicy. So, I took an award-winning chili recipe from www.ChiliCookOffWinner.com, with their approval of course, and put that zesty goodness into football-shaped bread as a Super Bowl snack. Actually, this delicious chili recipe could be used as a chip dip or served as is invidiually in the football bread bowl.

2011 Terlingua International Chili Championship
Sponsored by Mexene Chili Powder & Louisiana Hot Sauce
Recipe by Winner Larry Walton 

 1st Mixture
1 TBS Mild Bills Onion Granules
1 TBS Mild Bills Garlic Granules
1 TBS Beef Granules
1 TBS Chicken Granules
1 TBS Mild Bills San Antonio Original Chili Power
1 TBS Mexene Chili Power
1/8 tsp Salt
2 Dashes Louisiana Hot Sauce

2nd Mixture
1 tsp Garlic Granules
1 TBS Cumin Mild Bills
1 Package Sazon Goya
1 TBS Cowtown Light Chili Power Mild Bills
1 TBS Mexene Chili Power
1/8 tsp Cayenne Pepper
2 Dashes Louisiana Hot Sauce

Brown 2 lbs of Chili Grind drain off grease add 1 can beef broth, ½ can chicken broth, and add 1 ½ cans of tomato sauce. Bring up to a boil and then reduce heat to a slow simmer for 40 min. Add 1st Dump and simmer for 40 min. then add 2nd Dump cook on low heat for 25 min. Taste you may have to add salt and if it’s too hot, add 1/8 tsp brown sugar if needed.

Hope this works for you Good Luck

More Super Bowl Recipes & Football Party Ideas

Football Cocoa Crispy Rice Treat

Chili Recipe in Football Bread

Football Hot Dog

Super Bowl Cupcakes

Football Corset Cupcake

Pizza Delivery Cupcake

Cheerleader Pom Pom Cupcake

Hamburger Cupcake

Trophy Cupcake

Team Color Cupcake

This New Year Party with a Chinese Modern Theme is one of the prettiest parties I think I have ever hosted and it’s all thanks to my sponsors Walmart and Sam’s Club. A couple of days ago, I shared some of my product picks and inspiration items from both Sam’s Club and Walmart in the blog post at this link and below are pictures from the actual party. I think you’ll be amazed at the design possibilities that both of these stores offer and the easy menu options from frozen appetizers to prepared desserts to high quality affordable wine all of which added to this gorgeous and memorable event!

As I wrote in the initial post about this party, this Amaryllis design red pillow that I spotted at Walmart inspired the color palette for my party. I placed these pillows on gold Chinese modern couches complete with a couple of Chow side tables in front of them. (I rented the couches, tables, and a few other items from Omega Cinema Props.)

But, the item that really tied the theme together were these Hometrend’s brand red and black square plates and bowls that I used for the flower arrangements. The bowls were around $3 and the plates were about $4, and they also come in a set with mugs. I also bought the red and white roses from Walmart! Love the one-stop shopping!  

Oak Leaf is an award-winning wine available only at Walmart for under $3 a bottle (under $2 in California). In fact, the customers in front of me and behind me in the check-out line were buying a bunch of Oak Leaf Wine for their parties too! I decided to go with the Chardonnay and the Merlot, but there are 8 varietals to choose from giving you many pairing options for your menu at a great price. 

My favorite section at Walmart is the “do it yourself” area, and I bought some stunning black and ivory colored floral fabric for about $6.99 a yard that I used as an accent panel down the front of the buffet (pictured above) and as an overlay on the bar height event tables that I purchased for $29.88 each at Sam’s Club. In this photo you can also see the red bowl on the square plate in this white rose and bamboo flower arrangement I put together. These event tables were great space-savers and the under $30 price is incredible. Guests really liked the “club” feel of these tables and hung out around them most of the night; even moreso than the comfy couch lounge area.

Sam’s Club made my life super easy when it came to the food at my party. I whipped up a couple of items like the orange shrimp in the magenta cabbage, which I picked up from Walmart’s fresh produce department, displayed under the Buddha on the buffet. But, I purchased frozen appetizers including Daily Chef Mini Crab Cakes and Bacon-Wrapped Shrimp with Pepper Jack Cheese which was a huge hit. The appetizers were kept warm in the new chafing dish that I also bought from Sam’s Club.

Finally, the centerpiece on the dessert table was a Chinese foot bridge studded with fortune cookies meant to be symbolic of good fortune leading into the New Year. My guests loved this idea and I surrounded the bridge display with delicious prepared desserts from Sam’s Club such as red velvet cupcakes, chocolate chip cookies, brownies, and the show-stopper sweet, Cheesecake Factory Red Velvet Cheesecake, which I topped with some fortune cookies!

And here’s a better view of the New Year Fortune Cookie Chinese Bridge that wished my guests the best of luck and happiness in the New Year!

Whether you are decorating for a party or your home, check out both Walmart and Sam’s Club for unique high-end products at amazing low prices.

I am beyond excited about my upcoming New Year Party with a Chinese Modern theme! I’ve partnered Walmart and Sam’s Club for this new year event and after browsing through both stores during the party planning stage, I’ve discovered some amazing products with incredibly low prices that are going to give this themed Chinese New Year party a unique personality and ambience that my guests will remember forever! Best of all, this versatile theme can be used for your 2011 New Years Eve events or a Chinese New Year party on January 23, 2012.   

Check out the actual party photos of my Chinese Modern New Year Party inspired by these products: Click Here!

Walmart’s home decor department has gorgeous red and black throw pillows with an amaryllis design for around $12.88 (pictured above) that I plan on using to accent rented Chinese Modern couches. I’ve been a big fan of the Walmart’s “do-it-yourself” section for years, especially their fabric and craft department, so I’ll be able to embellish upon the red and black Chinese motif with my own personal handmade touch.   

This fabulous brand, Hometrends, has red and black square plates, bowls, and platters that I’ll use decoratively in an arrangement with fresh red or white roses, also available at Walmart along with a variety of beautiful florals near the fresh produce and grocery department. The produce department at the Walmart Supercenter I visited had lush red pomegranates that will surely make their way on to the food table and the selection of vegetables will be great for a crudite’, such as my Christmas Tree Shaped Crudite, or maybe a stir fry.

 But, a real standout that you may have seen me talk about in my holiday party segment on TV’s Fox and Friends is Oak Leaf wine available only at Walmart for under $3.00 a bottle (and under $2 a bottle in California)! Oak Leaf offers 8 varietals and my favorites are the Merlot and the Chardonnay. This is an award-winning wine, perfect for a party with great taste at a great price. You’ll find the wine near the grocery department, which is super convenient as I’ll be able to get a lot of my food and party supplies in one place.

Sam’s Club is the absolute place to go to take your home party to a pro level. The prepared desserts and frozen appetizers are the best I’ve seen. Seriously.

First of all, I have two words for you: Cheesecake Factory! The selection of Cheesecake Factory cheesecakes will make your mouth water. I think I’m going to get the red velvet cheesecake as the color is perfect for my Chinese theme and I know the taste is going to be out of this world.  

Another must-have that will make my prep super simple are the Daily Chef brand food items, specifically their frozen appetizers. Being a cookbook author and a chef, I always spend way too much time in the kitchen before and during my parties.

 When I saw the Daily Chef Mini Crab Cakes and their Bacon Wrapped Shrimp, I actually felt relieved that I’d be able to give my guests delicious appetizers with little effort and a lot of elegance. (Did I mention that we are expecting 100+ people?)

I have been in the market for a couple of chafing dishes and Sam’s Club has a great selection both round and oblong that I’m looking forward to buying for my entertaining essentials. But, I am over the moon about these 32” round bar height event tables that are $29.88. Incredible! My plan is to put a couple of these tables in the bar off the main tented area and then pick up some sleek design portable heaters, also available at Sam’s Club to keep guests toasty and filled with the holiday spirit!

My fabulous husband, John Sparano, is a set decorator for the TV show, America’s Next Top Model, and the next big hit, Fashion Star, and his friends at Omega Cinema Props, the biggest Hollywood prop rental house in the world will be providing the couches and Chinese décor to bring this party over the top especially when combined with these stylish and sophisticated products from Walmart and Sam’s Club.

Click here to see the actual Chinese Modern New Year Party Photos!

Just a little holiday inspiration for your centerpieces, fireplace mantles, or a corner that could use a pinecone tree art installation.

ABC’s Eye on LA recently came to my home for a little holiday entertaining inspiration. I created a Penguin and Pinecones theme, which you can see photos of here along with instructions on how to make the Penguin Olives, and you’ll find the Mrs. Cubbison Stuffing recipe on their website.

Fox and Friends welcomed me into their TV studio for a Holiday Party segment where I shared a Chalet Chic tablescape with some great products from Walmart and Sam’s Club. Here’s a video clip of the segment and you’ll find some photos and recipes here!
 

I just signed up for this website, Improovme.com, which helps people improve themselves by planning and executing routines, goals, wishes, even a bucket list! It’s very cool with a schedule and daily email reminders. So, this is my go-to to help with my New Year’s Resolutions. Here’s a note from the guys that created the site, and btw, one of the guys is my bro, Bob Benedict!

About Improovme.com

Our story starts out simple in mid-2011. I was thinking over different ideas of products I wanted to build. Tom kept talking about all the non-pasteurized or local grown or high energy food he was eating. I realized that if I didn’t have a reminder to get me out of this chair, I would sit here all day. Tom liked the idea of reminders for all the crazy practices he followed. And then it hit us…

If you wanted to improov (misspelling fully intended) the way you were living, how would you do it? You’d search online for helpful information and then put what you liked into a plan that reminded you to do stuff and helped you keep track of your results. A couple months later, improovme.com was in beta!

Our goal is to create a a site to collect all those pearls of wisdom you learn over the years, from health tips to financial advice, from ideas to spice up your relationship to bucket list suggestions, in one place that allows you to share ideas with others and track your progress. There you have it.

I had a great time on Fox and Friends this morning sharing ideas for a Holiday Cocktail Party with a Chalet Chic theme. I know many of you are interested in the wine I talked about. It is called Oak Leaf available only at Walmart and yes, an under $3 dollar bottle of wine. I like the Chardonnay and the Merlot as stand-alone wines or in wine cocktails such as the recipes below. And for those who didn’t catch the party on TV, here’s a video clip of the segment!

Here I am behind the scenes at Fox & Friends getting ready for the segment!

Christmas Tree Crudite Recipe

Baked Alaska Cupcake Recipes

Pinot Grigio Limoncello Spritzer

3 oz. Oak Leaf Pinot Grigio Wine
3 oz. Sparkling Water
Splash lemon syrup
 
Lemon Syrup
1 cup sugar
1 cup water
1 whole lemon cut into slices

Prepare lemon syrup first: Stir together sugar, water, and lemon pieces in a medium saucepan, and cook over high heat until puree has dissolved and mixture just boils; about 3 to 5 minutes. Cool completely and refrigerate in a wide mouth jar or covered measuring cup until ready to serve. Remove lemon slices and transfer to a cruet. Lemon syrup can be made the day before it will be used.

Add Oak Leaf Pinot Grigio and sparkling water into a tall glass or large wine glass with ice. Finish it off with a splash of lemon syrup and enjoy!

Mulled Merlot Wine Cocktail with Spice Rim Bar

1 bottle Oak Leaf Merlot (750 ml)
Juice of 10 Navel oranges
1/2 cup sugar

Combine ingredients in a large pot and heat until warm. Keep wine on medium-low on the stove for guests to serve themselves with a ladle or transfer to a round chafing dish and place on the buffet.

Traditionally mulled wine is warmed with spices, but to give guests the choice of their favorite flavors, the spice blends are offered in small dishes on the side so guests can dip the moistened rim of their glass into the blend of their choice as listed below.

Spice Blends for Rim Bar

Gingerbread Rim
1 tablespoon ground ginger + 1 tablespoon each brown and granulated sugar

Cinnamon Toast Rim
1 tablespoon ground cinnamon + 2 tablespoons granulated sugar

Holiday Nutmeg Rim
1/2 teaspoon ground nutmeg + 2 tablespoons granulated sugar

Classic Mulled Wine Blend Rim
1 tablespoon ground cinnamon, 1 teaspoon ground cloves + 2 tablespoons granulated sugar

I put together this Christmas Breakfast Buffet for a newspaper spread and wanted to share for your holiday brunch parties or breakfast on Christmas morning.

One of my favorite holiday table centerpiece ideas is to wind white boas around Styrofoam cones as snowy white Christmas trees (use greening pins to keep the boas in place). I bought the red holiday ornament ball trees at Target. I’m serving up a delicious Peppermint White Hot Chocolate. Here’s the recipe!

These festive eggshells contain a lobster egg salad. I used food writer pens to draw the stockings and trees on the front of the shell. I used silver napkin rings as a stand for the eggs and rock salt surrounds the rings.

 Individual Artichoke Quiche Cakes are ideal for a brunch because you can make the ahead of time, even the night before, and reheat when ready to serve. Here’s the recipe! Also pictured in the main buffet table above is another excellent make-ahead recipe for a Prosciutto, Potato, and Gruyere Gratin.  

Ya gotta love a holiday food sculpture! This chocolate-dipped marshmallow tree was made by wrapping a Styrofoam cone in foil (I think I used gold decorative foil) and then inserting toothpicks into the marshmallows and the cone to create a sweet Christmas tree!

Some other Christmas party recipes you might enjoy:

Christmas Tree Crudite

Snowman Mashed Potatoes

Holiday Cocktails from my TODAY Show Appearance!

How cute are these cookies! I wish I could take credit for them but once again, these were from a Christmas party at my children’s school. The lady who made them is a gorgeous stand-up comic named Rachel Bradley whose boyfriend is the incredibly talented comedian Christopher Titus. When I saw these Melting Snowman Christmas cookies appear on the dessert table, an inquisition ensued as to how to make them and to the best of my memory, the instructions are below!

To make this Melting Snowman Christmas Cookie:

1. Here’s a cookie and white icing recipe that you can use for these Melting Snowman cookies.

2. Ice the cookie white and use a yogurt covered malted milk ball for his head. I think Rachel used a white chocolate truffle!

3. Tint some of the icing black using a gel food color and pipe on the snowman’s facial features and arms. (Use a writing tip on the piping bag.)

4. Use M&Ms for his buttons and a carrot for his nose applied with a dab of white icing.

Thanks Rachel!

DECEMBER 19, 2012 UPDATE!

I recently made these cookies for an Access Hollywood Live TV segment. I used Orange Slice gummy candy for the nose, as the carrots shriveled rather quickly. I also used a Lindor white chocolate truffle for the head and dark chocolate piped with a no. 4 tip for the facial features and arms.

Happy Holidays!

A super talented mom and good friend of mine, Nathalie Schroeder, made these Thanksgiving turkey cookies for a feast at school. Nathalie is one of these awesome moms who always greets you with a hug, always has a camera at events, and is a seriously talented creative type from food to decor. I make a point to keep an eye out for what treats she brings to holiday functions at school and how she styles her parties. She’s a total pro at everything she does!

To make this Thanksgiving Turkey Cookie:

1. Here’s a cookie recipe that you can use for these Thanksgiving turkey cookies. 

2. Ice the cookie with chocolate frosting and use Nilla vanilla wafers for his body. I believe Nathalie used a mini Nilla wafer for his head and a regular size wafer for his body.

3. Use candy corns for the feathers and the white part of the candy corn for his beak applied with a dab of chocolate frosting.

4.  Red gel icing works great for the turkey’s wattle and to keep his eyes on, for which Nathalie used black cake decor circles but mini chocolate chips would be fine too.

Thanks Nathalie!!!!!

Here’s the Thanksgiving segment I did on KCAL9 news where I made some delicious Mrs. Cubbison’s cornbread stuffing and decorated the table with many varieties of white pumpkins used as a stuffing bowl, flower vase, candle bobeche, votive holder and much more! Happy Thanksgiving!

I am absolutely in love with this cocktail party theme: Pinecones and Penguins! I am working with Mrs. Cubbison’s, who makes the most delicious cornbread stuffing mix, this holiday season, and I created this tabletop for an upcoming ABC Eye on LA TV segment (see the video!). Here are some photos from the shoot to serve as inspiration for Thanksgiving and your holiday cocktail parties. And, here is a Painted Pinecone Montage that includes photos of the pinecone decorations as seen in my living room on TV!

Penguin Olive on Bread Sled How-To

1. For the penguin’s body, cut a slit into the side of pitted jumbo olive and stuff with a small salted mozzarella ball or cream cheese.

2. Place a pitted small olive on its side on top of the body for the penguin’s head. Stick a toothpick down into the head and through the body to keep him together.

3. Slice a peeled carrot into thin rounds and cut a wedge out of some carrots for the penguin’s feet. Place the penguin body on the feet and push the toothpick down to keep it all together.

4. Cut carrot slivers for his beak. Insert the beak into the X on the olive head (the X is the opening where the pit was removed).

5. For the bread sled, toast wheat bread. Cut the crusts off the sides first so you have rounded tips for the sled’s runners. Cut the toast into a sled shape. Use cream cheese to adhere the runners to the sled.

6. Place the penguin on the sled and push the toothpick down further so it goes into the sled and is not visible on top of the penguin’s head.

I’m gearing up for Thanksgiving, and my go-to cornbread stuffing, actually the only cornbread stuffing I’ve found on California grocery shelves for years, is Mrs. Cubbison’s! The recipe below is from a Mrs. Cubbison’s website Thanksgiving Tips where you’ll find some great information to make your Thanksgiving Holiday its very tastiest. And the photo of the stuffing in the Martini glass is from a Penguins and Pinecones Cocktail Party I put together on behalf of Mrs. Cubbison’s for an upcoming ABC Eye on LA Holiday Segment. Here’s a sneak peak of the cute tabletop! 

Mrs. Cubbison’s Apple and Sausage Cornbread Stuffing

Servings: 10
Prep Time: 30 min
Cook Time: 45 min

Ingredients

2 6-ounce packages of Mrs. Cubbison’s Seasoned Corn Bread Stuffing
1 pound; Pork Sausage Links, thinly sliced
1 each; Granny Smith Apple, peeled, cored, chopped
1/2 pound; Mushrooms, fresh, sliced
1 cup; Celery, chopped
1 cup; Onion, chopped
2 each; Garlic Cloves, chopped
Salt and Pepper to taste

Method

Preheat oven to 350°F(175°C).

Prepare stuffing mix according to package directions. Cool and crumble.

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown; stir in mushrooms, celery, onion and garlic until soft.

In a large bowl, mix prepared stuffing mix, sausage and mushroom mixture, apple, salt and pepper.

Transfer mixture to medium baking dish. Bake in preheated oven 45 minutes until lightly browned.

OK. So, as if being on the TODAY Show making Halloween Cocktails wasn’t enough of a thrill, I was on with the amazing Kelly Clarkson who was guest hosting for Kathie Lee. Kelly was so very cool, Hoda is always the best, and these frightfully fabulous cocktails were a big hit! Check out the video below from the TODAY Show!

Visit msnbc.com for breaking news, world news, and news about the economy

Margaritas are definite crowd pleasers, and this gory version is served in a red sugar blood-dripped glass with an eyeball garnish made from a lime wheel, cherry, and mini chocolate chip.

1 1/2 oz. Tequila
1/2 oz. triple sec
2 oz. sweet and sour mix

Combine ingredients over ice in prepared red caramel blood-dripped Margarita glass with lime eye-ball garnish.

Lime Eyeball Garnish

Lime wheel
Red Maraschino cherry
Mini chocolate chip
Red Caramel (see recipe below)
1-inch long piece of green plastic straw

The day before the party, cut Maraschino cherries in half. Use a dab of red caramel on back of mini chocolate chips and stick them in center of cherries to resemble a pupil. Dip ends of 1-inch straws in red caramel and insert into the open cut side of each Maraschino cherry half. (The cherry will look like a little umbrella with the straw as a handle. This will help keep the cherry in place on the lime as wet cherries do not stick to wet limes very well!) Set cherries on a piece of wax paper, and allow caramel to set up overnight.

An hour before the party, cut a slit into the lime wheel and slip the straw with cherry on it into the slit and up to the center of the lime wheel as the iris of the eyeball. Slip the garnishes on the rims of the glasses. Place prepared red caramel blood-dripped glasses with lime eyeball garnishes on the bar for guests to use for Mar-gore-itas!  

Red Caramel Blood Drips

1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup hot water
1/4 teaspoon red food coloring

Prep red caramel blood drips on glasses the day before the party.

To make the red caramel drips: Combine ingredients in a small saucepan and stir until sugar is moistened. Heat saucepan over medium-high heat until mixture reaches soft ball stage about 4 to 6 minutes. Remove from heat and cool completely. Place Margarita glasses on wax paper. Use the back of a spoon to scrape red caramel on the outside glass rims creating the blood drips. Allow caramel to set up overnight. Clean drips off bottom or base of glasses if necessary where caramel has dripped down.

Serve zombie brain juice in a zombie head by using a latex mask over a glass container. Don’t forget to place the zombie brain alongside his head and use mini gummy brains as accents on straws!  

1/2 cup Jamaican Dark Rum
1 cup Puerto Rican Light Rum
1/2 cup orange Curacao
3 oz. apricot brandy
1 cup fresh lemon juice
8 cups V-8 Splash “Tropical Blend” flavor or similar juice
3 oz. grenadine
Small ice block (freeze water in 1-cup plastic container)

Add ingredients into the zombie head container and serve with punch glasses and gummy brains straws on the side!

Zombie Head Container

Latex zombie mask (Slash Zombie Mask pictured is from Party City)
Glass cylinder jar or container (@18-cup)
Plastic brain
Mini gummy brains on straws
Punch glasses

Slide zombie mask over container and cut a hole in the top of the mask. Set up the punch station with the zombie head, plastic brain on the side. Slide mini gummy brains on straws and place next to zombie head.

This is a great late night pick-me-up cocktail or dessert drink where orange liqueur, a splash of coffee & orange cream is served in a Martini glass with a skewered Halloween doughnut hole laying across the top rim of the glass. 

1/2 oz. coffee
2 oz. Half and Half (tinted orange with food coloring)
1 1/2 oz. Grand Marnier or orange-flavored liqueur
Halloween Doughnut Hole – Dunkin Donut Munchkins!

Add coffee, Half and Half, and orange liqueur into a Martini shaker with ice. Strain into a Martini glass, and garnish with a Halloween Doughnut hole on a skewer across the top of the glass.

This is a classic mojito concocted with homemade pumpkin syrup in a tall glass. Easy Halloween party favor accents, such as a witch finger on a cocktail stir stick or a Halloween rubber wristband around the glass makes the cocktail festive & freaky!  

6 – 8 mint leaves
1 1/2 oz. light rum
Splash of lime juice (about 1/2 teaspoon)
3 oz. pumpkin syrup (recipe below)
Club Soda

Pumpkin Syrup
1 cup sugar
1 cup water
1/2 cup pumpkin puree (canned)

Prepare pumpkin syrup first: Stir together sugar, water, and pumpkin puree in a medium saucepan, and cook over high heat until puree has dissolved and mixture just boils; about 3 to 5 minutes. Cool completely and refrigerate until ready to serve. Pumpkin syrup can be made the day before it will be used.

To make the Pumpkin Mojito: Add juice, mint, and rum into a tall glass. Crush mint using the back of a spoon or a muddler until liquid is light green, then pour in pumpkin syrup. Add ice cubes to fill half of the glass. Add club soda to where glass is 3/4 full and stir. For an easy Halloween accent, slip a rubber wristband with a word like “freaky” or “spooky” around glass like the one pictured which I got from Party City.

Since pirate Halloween costume parties are one of the most popular themes, a wine cocktail in individual size serving bottles with personalized labels, such as the Hoda & Kathie Lee glitter glam paper bottle corsets, are an ideal libation for the party!

1 bottle Cabernet Sauvignon (750 ml)
1 liter Sprite
Juice of 5 Navel oranges
1/4 teaspoon ground cinnamon

Combine ingredients in a large container. Use a funnel to pour into 12 oz. bottles; insert corks. Then, slide corsets on bottles.

Pirate Bottle & Paper Corset Instructions

Remove the labels from clear glass bottles. (I used 12 oz. beer bottles.) Use hot soapy water to rub off the remaining adhesive. Wash bottles in the dishwasher to clean them inside and out.

Choose heavy-weight designer scrapbook paper or cardstock for the bottle corsets. For each bottle, cut the paper into a rectangle to fit around the bottle; @8 1/2 X 3 1/2 inches. Punch a few holes along the 3 1/2-inch edges of the rectangle and wrap it around the bottle. Use black cord to lace up the corset at the back of the bottle.

I used a Cricut machine with the “Potpourri Basket” Cartridge set at 1 ½ inches to make the pirate skull & cross bones. I used letter stickers to personalize the corsets with Hoda & Kathie Lee’s names and adhesive rhinestone strips accent the bottle necks. You can buy the corks at the craft store!

These tacos were a big hit at a recent cocktail party I hosted for my husband and the crew from a TV show he worked on, Fashion Star! (This show is going to be a huge hit – premieres February 2012!) This recipe takes off where minced squab on lettuce cups and mu shu chicken leave off. I fried little round wontons and draped them over a dowel so they formed taco shells. The result is a crunchy, light hors d-oeuvre shell for a tangy, sweet hoisin chicken filling.

1 1/2 lbs. boneless, skinless chicken breast
2 – 3 cups water
1/4 cup seasoned rice wine vinegar
4 tablespoons plum sauce
5 tablespoons hoisin sauce
1/4 teaspoon coarse salt
24 round wonton skins (about 3-inch diameter)
Vegetable oil
Bunch of scallions or green onions

Cover chicken with water and vinegar in a casserole dish and bake for 45 minutes until chicken is fully cooked or poached. Remove chicken into a bowl and shred chicken using a knife and fork. Mix in plum sauce, hoisin sauce, and salt until thoroughly combined. Cover and refrigerate.

Set up your “taco shell making” station before you start cooking. I wrapped 2 (@2-foot long) wooden dowels in aluminum foil. I extended the dowels across the top of a cardboard box and secured the dowels by cutting some slits into the top edge of the box so the dowel ends could slip into the slits. I put paper towels in the bottom of the box to absorb oil drips. It’s basically a “clothesline” type of set up where you are going to drape the wontons over the dowels immediately after frying them so they hold their taco shell shape.

Fill a medium-size saucepan halfway with oil and heat on medium-high. Drop a piece of wonton into the oil and if it floats to the top and sizzles it is ready! Turn heat to medium and carefully drop a wonton skin in the oil. Count to 8, use metal tongs to flip the wonton over, and count to 4 until the wontons just turn golden brown. (Your “frying time” count may be different, but this gives you an idea of how quick the wontons cook.) Use the tongs to remove the wonton from the oil and drape it over a dowel so the wonton holds it taco shape. (Notes: Use an oven mitt as the metal tongs heat up. You may want to use a fork to help maneuver the wonton over the dowel – tongs in one hand and fork in the other is how I did it.) Fry remaining wonton skins. When the dowels fill up, remove the cooled shells to a sheet pan lined with paper towels. These shells are best when made the morning or day of the party.

Just before serving, snip green tops of scallions into skinny 2-inch long strips. Fill wonton shells with chicken, top with scallion strips, and serve on a bed of dry Romaine lettuce so shells don’t tip over.

Makes about 24 appetizers

I stumbled upon a package of papadum disks, large crispy wafers served in Indian restaurants, in the store while shopping for a cocktail party and thought they would make tasty round crisps for an Indian-inspired recipe. Typically, papadoms are about 6 to 8 inches in diameter. For this recipe I quartered each uncooked disk, making them bite-size rounds, and then fried them. The end result was fabulous! Kabocha is a Japanese squash that is bright orange when peeled and very sweet (reminds me of a pumpkin on the inside and a green knobby squash on the outside). I first had kabocha a couple of years ago as a soup, and now it seems to be available in most grocery stores in Los Angeles. This is a great recipe to include for an hors d’oeuvre party, especially when some guests are vegetarian.

Vegetable oil
1 clove garlic, minced
1-inch piece of ginger, peeled and minced
1 cup peeled and diced kabocha (about 1/2-inch cubes)
1 cup broccoli florets, finely chopped
1 cup canned chickpeas or garbanzo beans (rinsed & drained)
1/2 cup Thai coconut milk (Thai style is creamy & thick)
1 tablespoon golden brown sugar
1 teaspoon yellow curry powder
1/4 teaspoon coarse salt
8 uncooked papadum disks

Heat 2 tablespoon of oil, garlic, and ginger in a large skillet over medium-high for a minute. Add kabocha and cook, stirring occasionally, until kabocha is lightly browned and just tender; about 5 – 10 minutes. Stir in broccoli, and cook for another 2 minutes. Add coconut milk, brown sugar, curry and salt, and cook until milk thickens and flavors blend; about 1 – 2 minutes. Remove from heat and stir in chickpeas. Transfer to a bowl and cool. Cover and refrigerate.

Cut papadum disks into quarters and then trim the edges of each quarter to make little squares with rounded corners.

Fill a medium-size saucepan halfway with oil and heat on medium-high. Drop a piece of papadum into the oil, and if it floats to the top and sizzles it is ready! Turn heat to medium and carefully drop a papadum square in the oil. Fry for 10 to 20 seconds or until papadum is golden brown. Use tongs, a wok basket, or kitchen “spider” to remove papadum from the oil to a bed of paper towels to absorb the excess oil. These shells are best when made the morning or day of the party.

Bring kabocha curry mixture to room temperature just before serving. Top each papadom crisp with about a tablespoon of kabocha curry mixture and arrange on a serving platter for guests.

Makes about 32 appetizers

I’ve been experimenting with various edible containers for appetizers using wontons, papadum, and tortillas! The tortilla cones were definitely the most challenging to work with because I had to hold the cone shape together while immersing it in hot oil. The Baja shrimp blend is delicious, but the cones take some time and effort to make. The presentation is will garner raves from your guests!

1/2 lbs. raw medium shrimp, shelled & deveined
Vegetable oil
1/2 teaspoon minced garlic
1 cup canned black beans (rinsed & drained)
1 cup canned corn kernels (drained)
Juice of 1 lime
1/2 teaspoon of adobo sauce*
1 teaspoon salt
12 yellow corn tortillas
Dried cornhusk (generally used for tamales)

Heat 1 tablespoon of oil and garlic in a skillet over medium-high for a minute and add shrimp. Saute shrimp until it is cooked (turns from grayish-blue to pinkish-white). Remove from heat and chop shrimp into 1/2-inch bits. Mix together shrimp, black beans, corn, lime juice, adobo sauce, and salt until combined. Cover and refrigerate until ready to serve.

Place tortillas on a plate and cover with a damp paper towel. Microwave tortillas for about 30 seconds to soften them otherwise they make crack when you roll them into a cone. Roll each tortilla into a cone shape and tie a strip of cornhusk around the middle to keep them closed. (It may be necessary to soak the cornhusk strip in hot water for a few seconds to soften them too.) Pat the cones and strips dry to prevent splatter when they go into the oil.

Fill a pot halfway with oil and heat on medium-high. Drop a piece of tortilla into the oil and if it floats to the top and sizzles it is ready! Put on an oven mitt. Using long metal tongs, clamp the cone by placing one tong arm inside the cone and the other arm outside the cone. Turn heat to medium and carefully immerse the cone into the oil while holding it with the tongs. After about 10 seconds the tortilla should be crisp enough to hold its shape and you can release the cone from the tongs. Fry the cone for about 30 seconds until it turns golden yellow. Use the tongs to remove the cone, carefully pouring out any oil back into the pot that may be in the cone. Set cone on a paper towel to drain of excess oil. Fry remaining tortilla cones and sprinkle with coarse salt to season them. These cones are best when made the morning or day of the party.

Just before serving, fill cones with shrimp mixture. Serve upright by inserting the cones into a glass cube vase or nice container of rock salt or uncooked rice. Or purchase cone holders made to serve appetizers such as these!

Makes about 12 cones

I recently did a TV segment on “Great Day St. Louis” showcasing “5 Gadgets That Can Save You Time and Money.” This segment was so much fun; they always are in local TV markets! I really like this collection of gadgets as the Ooma Telo free home phone service can really help save people cash and the Neato Robotic vacuum cleaner always takes on a life of its own which makes for some comedic moments. Check out the video! (This clip is the top of their show, and my segment starts about 3:15 minutes into the video.)