Yum! Here’s a sweet treat for a Kentucky Derby Party ~ See the “Sophisticated Stable” fete I designed for 14 Hands Wine.

8 (3 oz.) shot glasses

For chocolate horse:
Chocolate melting chips
Plastic horse candy mold (to make @ 1-1/2 inch horses)
Wooden toothpicks

For crust:
2 cups graham cracker crumbs
1/2 cup butter, melted
1/4 cup granulated sugar

For cheesecake filling:
1 (8 oz.) package cream cheese, softened
1 cup heavy cream
1 tablespoon bourbon
5 tablespoons granulated sugar
2 tablespoons mince fresh mint, plus mint sprigs for garnish

Place chocolate melting chips in a microwave-safe measuring cup or ramekin. Heat chocolate on “defrost setting” in 20 second increments until chocolate is melted; stir until smooth. (Refer to manufacturers’ package for instructions as well.) Spoon chocolate into horse molds and allow to harden. (I usually speed up the process by putting the mold in the freezer for 5 minutes.) Unmold chocolate horses and attach a toothpick to the back of each horse using melted chocolate.

For chocolate shot glass rim, place melted chocolate on a small saucer and dip rim in chocolate.

Mix together graham cracker crumbs, butter, and sugar until combined. Spoon 2 tablespoon of graham cracker crust into each shot glass.

Whip cream cheese, heavy cream, bourbon, sugar, and minced mint together until blended. Spoon cheesecake cream into shot glasses on graham cracker crust and sprinkle graham cracker crumbs on top. Refrigerate until ready to serve. Insert toothpick on chocolate horse into cheesecake cream and garnish with a mint sprig for serving.

Makes about 8 cheesecake shots

Chocolate, gooey, and a traditional dessert in honor of the Kentucky Derby, this mini version is ideal for a party celebration such as this “Sophisticated Stable” theme I put together for 14 Hands Wine.

1 (9-inch) unbaked pie shell or prepared pie dough
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 cups all-purpose flour
2 large eggs, beaten
1 tablespoon bourbon
1/2 cup unsalted butter, melted and cooled
1 cup coarsely chopped pecans
1 cup semi-sweet chocolate chips

For decoration:
Chocolate melting chips
Plastic horse head candy mold (to make @ 1-1/2 inch horse heads)
Wooden toothpicks
Wilton red sugar roses
Green fondant
Chocolate frosting

Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. Remove pie shell from tin if necessary. Press pie dough into bottom of dish on top of foil.

Sift together sugar and flour in a medium bowl. Beat in eggs and bourbon. Add cooled butter and mix until combined. Stir in pecans and chocolate chips. Pour batter over pie dough. Bake 30- 40 minutes until knife inserted in center comes out clean. Cool completely. Use a 1-1/2 inch diameter circle cookie cutter to stamp out round mini pies.

For decorations: Place chocolate melting chips in a microwave-safe measuring cup or ramekin. Heat chocolate on “defrost setting” in 20 second increments until chocolate is melted; stir until smooth. (Refer to manufacturers’ package for instructions as well.) Spoon chocolate into horse molds and allow to harden. (I usually speed up the process by putting the mold in the freezer for 5 minutes.) Unmold chocolate horses and attach a toothpick to the back of each horse using melted chocolate. Roll out green fondant and use a mini leaf-shaped cutter or a knife to create 1-inch long rose leaves.

Fill a pastry bag fitted with a star tip with chocolate frosting and pipe swirls on top of each pie. Insert toothpick on chocolate horse down into pie. Place a green leaf and red sugar rose in frost of the chocolate horse for a perfectly composed Kentucky Derby treat!

Makes 16 petite pies

This tasty twist on Hot Browns, traditional open-faced sandwiches served at the Kentucky Derby, is perfect for a Kentucky Derby Party, such as my “Sophisticated Stable” soiree I designed working with 14 Hands Wine!

6 flaky layer refrigerated biscuits
1 tablespoon butter flavor shortening sticks, plus extra for greasing pan
2 cups freshly shredded white cheddar cheese
1/2 cup freshly grated Pecorino Romano cheese
1/2 cup Half and Half
10 slices cooked bacon, chopped
2 cups chopped roast turkey
1 Roma tomato, cut into thin wedges

Preheat oven to 350 degrees F. Place biscuits on an ungreased foil-lined baking sheet. Bake for 13 minutes. Remove from oven; cool slightly.

Generously grease 12 cups of a muffin tin with butter flavor shortening. Pull apart biscuits into top and bottom halves. Press biscuit tops and bottoms down into muffin cups.

Combine cheddar cheese and Pecorino Romano; set aside 1/2 cup of cheese blend. Also, set aside 1/4 cup chopped bacon.

Melt 1 tablespoon shortening into a medium saucepan over medium heat. Stir in Half and Half and remaining 2 cups of cheese blend until melted, about 3 minutes. Remove from heat and stir in turkey and bacon.

Add 2 tablespoons of turkey-bacon-cheese mixture into each biscuit cup and press down to compact. Top each with a tomato wedge, reserved cheese and bacon.

Bake for 10 minutes in a 350 degree oven or until top is golden brown. Remove from oven and cool for 3 minutes. Run a butter knife around each biscuit and remove from pan on to a serving dish.

Makes 12 biscuit cups

Derby Day holds a special place in my heart, in that I was married on Kentucky Derby Saturday! And, just as I enjoyed fine wine at my wedding, I’m planning on enjoying an exceptional wine for my Derby home viewing party ~ 14 Hands Limited Release 2012 Kentucky Derby® Red Blend. It’s tasty, ya’ll, with a luscious blend of Merlot, Cabernet Sauvignon, and Syrah in each juicy sip! 14 Hands Cabernet Sauvignon is a “wine-by-the-glass” that I’m happily familiar with from one of my local gastropubs, so when the brand tapped my shoulder to partner with them for the Derby, I was all in!

The Kentucky Derby is also a world class food and wine affair, and 14 Hands Wine has been a featured sponsor at the Derby for the past 3 years ~ a perfect match! From the elegance of the equines to the epicurean splendor, few sporting events can compare to the down-home fun that a weekend celebrating the “Run for the Roses” offers. So, here are some entertaining tips, delicious recipes, and unique decorations to help you put together a winning party.

1. Pick a Theme and Run with It!

Choose your favorite element of the Derby – red roses, horse-inspired details, or jockey silks – for your theme. In keeping with the spirit of 14 Hands Wine, a “Sophisticated Stable” motif with rustic-chic, hand-crafted accents, graced by horse silhouettes and an abundance of roses, provides the perfect milieu for the occasion.

2. “Low & Steady Wins the Race” for Party Décor Shopping

Start with low-cost or free (yay!!!) items for creative DIY party décor. Here’s where I saved and spent on this fete:

$ Horse Wood Pallet Art ~ I picked up a wood pallet off the street and reconfigured the slats. Then, with a 69-cent bottle of paint and free-hand horse design, I created the table’s centerpiece. I had the iron scroll header on hand, but a garland of leaves on top would be beautiful as well.   

$ Lantern Towers ~ Inspired by the Twin Spires at Churchill Downs, I made Lantern Posts that flanked the table. These posts were made from boxes covered with fabric, a stack of square plastic plates and block of floral foam painted white, and some garden lanterns that were in my garage. Bonus ~ 99-cent store lanterns!

$$ Tabletop Fabric ~ I bought this green and white “chain-linked” fabric for $6.99 a yard at Joanns and used it throughout the tabletop design.

$$ Rein Candle Holders ~ Thrift store shopping is the best! I picked up a leather purse and re-imagined the straps, along with some decorative gold chain, into horse rein candle holders. I purchased 2 identical glass vases, corks, and candles from Target.

$$$ Red Roses ~ A splurge on red roses for a luxe finish made me very happy! Of note: Extensive use of leaves as low-cost, sculptural flower filler; “found” horseshoes; and green-patterned Duck Tape on sale for under $3.00 a roll decorating individual flower Mason Jars.

3. Tasty, Trendy, Traditional ~ A Triple Crown Kentucky Derby Menu

Celebrate the time-honored tastes of the Derby with a menu that offers trendy twists on traditional fare like my Hot Brown Biscuit Cups, Mint Julep Cheesecake Shots, Petite Derby Pie topped with Red Sugar Roses and Chocolate Horses, and Bourbon Pecan Fudge Berry Boats. Plus, recipes for Jumbalaya Cobs and Filet Mignon Skewers on Spicy Grits round out the menu.

4. Host a Winning Wine-Tasting Station

Create a display of 14 Hands Wine including tabletop frames showcasing the winemaker’s notes about the nuances of each varietal alongside decorative wine glasses.

A wine-tasting party is a favorite among my friends ~ many chefs & oenophiles. Stems of glasses are adorned with subtle thematic accents – rustic paper wrap, silver toggles & suede string, decorative green Duck tape – so the decorations don’t inhibit the tasting.

Continuing the decor on the wine-tasting bar ~ red roses, horse-themed items, and wine accoutrement finished off the station in style.

  Additional wine featured on the bar are 14 Hands “Hot to Trot” Red Blend and White Blend. Typically, I’m a Chardonnay gal, but Keith Kenison, 14 Hands winemaker, is somewhat of a magician with the red blends. And, at an average cost of $12 a bottle, this wine is a superior choice for the Derby, summer parties, the holidays, dinner…I’m definitely a fan You can find it in your local grocery store by searching here.

Get Social with 14 Hands Winery for the Kentucky Derby:

Hashtag: #14HandsDerby

Twitter: @14handswine

Facebook: https://www.facebook.com/14handswine

Need food ideas for the Super Bowl? I got’em right here! 10 of my favorite football-shaped food ideas just in time for the Big Game on Super Bowl Sunday! Thanks KCAL9 for having me!

Christmas Cocktails on the Today Show with Hoda and Kathie Lee – doesn’t get much better than that! I love how the producers are in this segment enjoying the various concoctions. Have a great holiday, carol at your neighbors’ homes, like I’ll be doing, and kiss your loved ones!

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

Adorable edible Penguin Olives made with black olives, cocktail onions, and carrots, happily sit in Martini glasses waiting to be doused. This Martini was a big hit on the Christmas Eve Today Show with Hoda and Kathie Lee (watch it here!).

3 oz. vodka
1/2 oz. dry vermouth
Splash Martini green olive brine

Add ingredients into a cocktail with ice. Shake and strain into a Martini glass.

To Make the Penguin Olives:

Small and jumbo black olives
1 – 2 large carrots, peeled
Cocktail onions
Sliced turnip, peeled, brushed with lemon juice
Rosemary stems
Toothpicks

For the penguin’s body, cut a slit into the side of pitted jumbo olive and stuff with a small cocktail onion. It may be necessary to pull a layer off the cocktail onion or trim the back so it fits snugly inside the olive.

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.

Slice a peeled carrot into ¼-inch thick rounds and cut a wedge out of the rounds for the penguin’s feet. Place the penguin body on the feet and push the toothpick down to keep it all together.

Cut carrot slivers for his beak. Insert the beak into the X on the olive head, (as opposed to the wider hole in the olive).

Insert penguin and rosemary into turnip slice Tie ribbon around glass stem along with more rosemary stems.

Place Penguin Olives in empty Martini glasses on your bar for guests to fill with a Dirty Rosemary Martini.

A holiday version of 2014’s cocktail darling, the Moscow Mule, this rendition is a nod to Santa’s star reindeer, Rudolph. A splash of grenadine tints the drink red and a crafty reindeer straw with pretzel antlers and a red cherry nose finish the quaff off along with a decked glass rim of holiday sprinkles. This cute cocktail is from my Christmas Eve TV segment on the Today Show (video here).

5 oz. alcohol-free ginger beer
1 ½ oz. vodka
Juice from ½ lime
1 tablespoon grenadine

Pour ginger beer into a tall glass over ice cubes and add remaining ingredients. Pop in a Reindeer Straw and give it a stir! To dress up the rim of the glass, mix 2 tablespoons powdered sugar with @3/4 teaspoon of water; it should be thick. Spread on rim of glass then dip in white non-pariels or holiday sprinkles.

To Make the Reindeer Straws:

Maraschino cherries
Mini pretzels
1 cup semi-sweet chocolate chips
½ teaspoon vegetable oil
Holiday paper party straws

1. Pick out the most perfectly round Maraschino cherries and drain them on paper towels, while wiping them completely dry; set aside.

2. Turn the mini pretzel upside down. Gently break off the 3 rounded arcs of the pretzel and you’ll have your antlers. It kind of looks like the letter “Y” in a serif font.

3. Add chocolate chips and vegetable oil into a microwave-safe glass measuring cup and melt on defrost setting for 20 second increments until chocolate is slightly lumpy. Stir chocolate as it continues to melt on its own until smooth. Pour half of chocolate into a small bowl and cover remaining chocolate with plastic wrap. Dip pretzel antlers in bowl of chocolate and place on wax paper-lined plate. Put plate in freezer to set chocolate quickly; about 5 minutes. Remove from freezer.

4. Re-melt chocolate in measuring cup if necessary and spoon into a plastic pastry bag fitted with a #2 plain round tip. Line a cookie sheet with wax paper and place a row of chocolate antlers on it.

5. Slide a cherry on to a party straw through the top opening of the cherry. Determine the best side of the cherry for the front of Rudolph’s nose. Carefully pipe a little chocolate into the cherry from the backside; this will keep the cherry from sliding down the straw. Pipe chocolate on the center part of the pretzel. Place the cherry on to the piped chocolate on the antler. Repeat with remaining ingredients and allow to fully set. Keep covered at room temperature until ready to use.

Wow the kids, and maybe the big guy in red on Christmas Eve with a gingerbread flavor marshmallow designed to look like a reindeer. These treats  are “mug floats” on top of hot cocoa.  I made these for my Today Show Christmas Eve Cocktails and Mocktails episode with Hoda and Kathie Lee (watch it here).

1/2 cup cold water
3 (1/4 oz.) packets Knox unflavored gelatin
2 cups granulated sugar
3/4 cup corn syrup
1/4 cup water
2 teaspoons ground ginger
¼ cup unsweetened cocoa powder, plus 1 tablespoon more for dusting
½ teaspoon ground cinnamon
Mini pretzels
1 cup semi-sweet chocolate chips
½ teaspoon vegetable oil
1 egg white
1 ½ cups powdered sugar plus 2 tablespoons more for dusting
Red M&M candies
Pastry bag with writing tip
Hot Cocoa with Whipped Cream!

Line the bottom of an 8-inch square dish or similar size pan with plastic wrap and butter 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, remaining 1/4 cup water, ginger, ¼ cup cocoa powder, and cinnamon into a small saucepan. Heat over medium-high heat until mixture boils. Immediately add sugar mixture to dissolved gelatin in bowl and beat on low speed for 3 minutes, then high speed for 5 – 7 minutes more until mixture turns fluffy.

Pour mixture into prepared pan. Allow to set at room temperature for at least 2 hours.

Remove marshmallow slab from pan by lifting plastic wrap and place on counter. Lightly spray heart-shaped cookie cutter with non-stick spray and stamp out 6 hearts. (Clean and re-spray cutter with non-stick coating as needed.) Note: Make sure your heart-shaped cookie cutter fits inside your mugs. I used a 3 1/2-inch wide cutter and oversize mugs! A smaller cookie cutter will affect the reindeer features, for example the antlers may appear larger on a smaller heart, but he will still be very cute! Sift together remaining 1 tablespoon cocoa powder and 2 tablespoons powdered sugar and dust marshmallows to take the stickiness out of them. Cover with plastic wrap until ready to use.

To make antlers: Gently break mini pretzel in half and continue to break away bits until it looks like a capital “E”. Or, break the pretzels however you want to make your own unique antlers! Add chocolate chips and vegetable oil into a microwave-safe glass measuring cup and melt on defrost setting for 20 second increments until chocolate is slightly lumpy. Stir chocolate as it continues to melt on its own until smooth. Pour half of chocolate into a small bowl and cover remaining chocolate with plastic wrap. Dip pretzel antlers in bowl of chocolate and place on wax paper-lined plate. Put plate in freezer to set chocolate quickly; about 5 minutes. Remove from freezer.

Re-melt chocolate in measuring cup if necessary and spoon into a plastic pastry bag fitted with a #2 plain round tip. Refer to the photo for the reindeer design. Pipe chocolate on back of antlers and place on to top curved part of marshmallows. Pipe chocolate ears and mouth on reindeer’s face.

The white parts of the reindeer’s features are made with royal icing. Beat egg white until frothy. Add 1 cup powdered sugar and check consistency; should be thick and not too runny. Add remaining ½ cup powdered sugar if necessary. Spoon icing into a plastic pastry bag fitted with a #5 plain round tip. Pipe on reindeer’s nose and eyes. Place red M&M on nose. When eyes are set, pipe chocolate pupils on top. Cover reindeer marshmallows with plastic wrap.

When ready to serve, pipe or dollop whipped cream on hot cocoa and set reindeer marshmallows on top!

Here’s another holiday cocktail idea from the Today Show’s Christmas Eve 2014 episode with Kathie Lee and Hoda. I dressed it up a bit for its TV debut – watch the video here!

Caramel-infused cider mixed with some bubbly Brut composes this simple yet elegant cocktail. On the rim of this cocktail’s flute is a mini salty caramel Christmas tree.

1 quart apple cider
½ cup caramels, plus caramels for Christmas tree garnish
Coarse salt
Brut Champagne or dry white sparkling wine

Add ½ cup caramels into apple cider; cover and allow to sit overnight. Strain cider and discard caramels. Refrigerate until ready to use.

To make Salty Caramel Christmas Trees: Lightly spray a microwave-safe dinner plate with non-stick cooking spray. Place 4 caramels on plate and microwave for 10 second increments until caramels are soft and pliable. Use your finger to press down each caramel until it spreads to the size of your mini Christmas tree cookie cutter. Spray cutter with non-stick spray and cut out caramels. Lightly sprinkle coarse salt on top of each caramel. Cut a small slit in the bottom of tree. Repeat with remaining caramels. Cover with plastic until ready to use.

When ready to serve drinks, slide caramels on to rims of flute glasses. For each drink, add 1 oz. cider into glass and then fill as desired with Champagne

As seen on the Christmas Eve Today Show 2014 (video here), Kathie Lee and Hoda had wine in these holiday balls during the host chat, but this version contains Key Lime Margaritas! Shop for these plastic ornaments at your local craft store and do not use glass.

Sliced key lime rounds
Juice of 1 key lime
2 oz. Tequila
1/2 oz. triple sec
6 oz. sweet and sour mix
Plastic clear Christmas balls, inside washed thoroughly

Add key limes into cleaned plastic Christmas Ball. (Make sure the ball doesn’t leak!) Combine ingredients over ice in a cocktail shaker. Using a funnel, pour Margarita into ball and serve on a bed of rock salt to keep upright.

Happy Holidays! In this Christmas Cocktail Party segment I did on Access Hollywood Live, you’ll find a bunch of ideas for entertaining including a delicious Salty Caramel Snowball on a Chocolate Rum Martini made with Tippy Cow Chocolate Rum Cream! Also, be sure to feast your eyes on these edible Christmas Trees: Fruit Tree, Pretzel Ball Tree, Veggie Tree.

Tippy Cow Chocolate Rum takes you back to the nostalgic flavor of a chocolate malt. Made with fresh Wisconsin dairy cream, right down the street from the cows, its milk bottle packaging is classically kitsch; what’s inside the bottle is supremely sophisticated.  I created this cocktail for a holiday appearance on Access Hollywood Live. Check it out here along with some festive ideas for edible Christmas Tree shaped party food: Fruit Tree, Pretzel Ball Tree, Veggie Tree!

3 oz. Chocolate Rum Cream
1 oz. coconut rum
1 cup sweetened, flaked coconut
Store-bought soft caramels
2 tablespoon powdered sugar
1 teaspoon water
Coarse salt
1 milk chocolate candy bar
4-inch bamboo skewers

Spread flaked coconut on a cookie sheet and bake in a 350 degree pre-heated oven until coconut is lightly browned; about 8 minutes. Cool and store in a plastic bag until ready to use.

To make Salty Coconut Caramel Snowballs, roll caramels into small balls. Mix together powdered sugar and water in a small bowl. Place half of toasted coconut on a saucer and sprinkle with a pinch of coarse salt. Roll caramels in powdered sugar mixture and then coconut. Slide snowballs on to bamboo skewers. Cover with plastic until ready to use.

About an hour before serving, place about ¼ cup of broken chocolate bar on a saucer and melt in 10-second increments on defrost setting in microwave. Spread the remaining toasted coconut on another saucer. Dip the rim of a Martini glass in the chocolate and then in the coconut. Arrange prepped glasses on bar and cover loosely with plastic wrap until guests arrive.

Add the Chocolate Rum Cream and coconut rum into a cocktail shaker with ice. Shake and strain into the coconut rimmed Martini glass and serve.

Here’s a video clip of this fabulously festive segment

I made these herb wreaths using Italian parsley wrapped around a green Styrofoam wreath form with floral wire. They’re a whimsical way to present hors d’oeuvres and a space-saver too! 

A local tavern is to blame for my current obsession with soft, fresh-baked pretzels accompanied by a creamy cheese dip. For a dazzling holiday appetizer, arrange these pretzel balls as a Christmas tree!

1 cup lukewarm water (110 degrees F)
3 tablespoons sugar
1 package active dry yeast (1 ½ teaspoons)
2 tablespoons margarine, melted
3 cups all-purpose flour
1/2 teaspoon salt
4 cups water
Baking soda
1 large egg, lightly beaten
Coarse salt
16-inch high x 8-inch wide base Styrofoam cone
Brown craft paper
Toothpicks
Cheddar cheese cut into star shapes

Combine water and 2 tablespoons sugar in 2-cup measuring cup. Sprinkle yeast on top and allow to sit for 10 minutes until yeast foams.

Add margarine into a large bowl. Pour in yeast mixture and stir to combine. Sift together flour, ½ teaspoon salt, and remaining 1 tablespoon sugar. Using a mixer or your hands, mix dry ingredients into wet ingredients in bowl until combined. Then, knead dough until it is smooth, elastic, and doesn’t stick to your hands (use a little more flour if necessary). Lightly coat a clean bowl with vegetable oil. Place dough in bowl, cover with plastic wrap, and leave alone in a warm place for 1 hour until dough has doubled in size.

Preheat oven to 450 degrees. Line a cookie sheet with foil and coat with non-stick cooking spray.

Roll 1 teaspoon size pieces of dough into balls and place 2 inches apart on cookie sheet. Tip: For smooth tops, pinch the bottom of the dough ball until the top forms a smooth dome. Repeat process until cookie sheet is full; about 24 balls. Cover remaining dough with plastic.

Bring 4 cups of water and 1/4 cup baking soda to boil in a 2-quart saucepan. Using a slotted spoon, place 4 – 6 pretzel balls in boiling water for 30 seconds, then turn balls over for 30 seconds more. Remove balls from water and place back on sheet pan. Repeat process with remaining balls on pan. Brush balls with beaten egg and sprinkle coarse salt on each pretzel. Bake for 10 minutes until dark golden brown. Cool for 5 minutes, then transfer to wire rack. Repeat entire process with remaining dough.

To make Pretzel Ball Christmas Tree: Wrap Styrofoam base with brown craft paper or a paper bag; secure ends with tape. Insert toothpicks into base around bottom, then place pretzel balls on toothpicks. Decorate up the tree with balls and finish off cheese star ornaments and a larger cheese star on top! Make this tree the day of the party for best results.

Makes about 40 balls (Make 2 batches for a 16-inch high x 8-inch wide base Christmas Tree)

More Christmas Tree Creations!

Fruit Christmas Tree

Veggie Christmas Tree

Who doesn’t love caramel corn, and these recipes, my friends, are show-stoppers! Also, I’m a fanatic for a good gadget or novelty party food machine. So, I started researching kettle popcorn makers and found Nostalgia Electrics Tabletop Kettle Popcorn Maker. Not only does this vintage style machine look great on a party table (as pictured below), it’s pretty amazing how much money you can save by buying a bag of kernels and popping them the old-fashioned way vs. the pre-packaged microwave method. My bounty of popcorn inspired me to create some yummy recipes, which are perfect for the holiday season whether you are snacking while watching movies or giving out delicious homemade gifts!

Roasted Pumpkin Pie Spice Caramel Corn

10 cups popcorn (1/2 cup unpopped kernels)
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup water
1/2 cup butter
1/2 teaspoon baking soda

Preheat oven to 250F. Line 2 baking sheets with foil and lightly coat with non-stick cooking spray.

Place popcorn in a large heat-proof bowl; be sure to pick out any unpopped kernels. Sprinkle pumpkin pie spice and salt over top.

Add sugar and water into a medium saucepan; stir to combine water. Add butter and heat on medium-high, stirring occasionally, until the mixture caramelizes, which will take about 5-7 minutes. Remove from heat and stir in baking soda, then pour over popcorn in bowl, while tossing with a buttered spoon to coat.

Spread caramel corn onto prepared baking sheets and bake for 30 minutes, tossing the caramel corn once during the cooking process to fully coat the popcorn. Remove from the oven and cool, then enjoy!

Note: A lot of caramel corn recipes call for brown sugar and/or corn syrup. After much experimentation, I found that these ingredients made the caramel corn mushy after a day. Not a big deal if you are eating it right away, but if you are making many batches to package as gifts, it matters big time!

My adventures in caramel corn yielded this recipe! But be sure to check out my Roasted Pumpkin Pie Spice Caramel Corn, both made with the Nostalgia Electrics Tabletop Kettle Popcorn Maker.

5 cups popcorn (1/4 cup unpopped kernels)
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup butter
1/4 teaspoon baking soda
1 tablespoon rum
1 cup cashews
1 cup butterscotch chips

Preheat oven to 250F. Line a baking sheet with foil and lightly coat with non-stick cooking spray.

Place popcorn in a large heat-proof bowl; be sure to pick out any unpopped kernels. Sprinkle salt over top.

Add sugar and butter into a medium saucepan. Heat on medium-high, stirring frequently, until the mixture caramelizes; about 5 minutes. Remove from heat and stir in baking soda and rum, then pour over popcorn in bowl, while tossing with a buttered spoon to coat.

Spread caramel corn onto prepared baking sheets and sprinkle cashews and butterscotch chips over top. Bake for 30 minutes, tossing the caramel corn once during the cooking process to fully coat the popcorn and incorporate the other ingredients. Remove from the oven and cool, then enjoy!

Note: A lot of caramel corn recipes call for brown sugar and/or corn syrup. After much experimentation, I found that these ingredients made the caramel corn mushy after a day. Not a big deal if you are eating it right away, but if you are making many batches to package as gifts, it matters big time!

Sometimes I work behind the scenes on TV shows, such as this episode of America’s Next Top Model where I put together a party food table for an on-camera soiree featuring the amazing Nick Cannon. He’s a total doll! The episode airs tonight, and I’m not sure how much screen time my appetizers will get, but here are some delicious pics plus a recipe link from my fierce #ANTM food spread!

Caviar Topped Triple Layer Cheese Torte (recipe)

Marinated Shrimp and Pea Pods in Magenta Cabbage

Red Potato Pops with Bacon and Cheddar

Chicken Curry Salad on Brioche Buns

Individual Crudite with Dip

Just for the fun of it, I decided to make a Pink Marshmallow Dress. Then, we made a little TV pilot out of the experience called, “She’s A Dish.” It was a blast! Thanks to my awesome team: John Sparano (Director), Dan Benedict (Production Manager), Eric Roth (Beloved Asst.), Ed Rudolph (Photographer), Tudor Baloni (Art Director), Jayme Roy (Camera Op), Jill (Make-Up), Katie Davis (Model), and everyone else who helped out including Stephanie, Piper, and Dylan!

I’ve been playing around with carnival food of late, turning deep-fried delights into sophisticated street food. First up is this Savory Funnel Cake with Bacon and Blue Cheese Sauce along with pickled red onions and green scallions on top! I passed these around the neighborhood and got a resounding, “Holy cow, is that good!” Total winning recipe for an upscale backyard carnival bash!

Savory Funnel Cake

2 cups all-purpose flour
1 teaspoon chile powder
1 tablespoon garlic powder
1-1/4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 teaspoon sugar
1-1/2 cups milk

Blue Cheese Sauce
1 quart heavy cream
6 oz. blue cheese, crumbled

Pickled Red Onions
1 medium red onion, cut into slivers
1 cup white wine vinegar
1 teaspoon salt
1 teaspoon sugar

Toppings
3 tablespoons finely chopped scallions
6 strips cooked bacon, coarsely chopped

Prepare the Blue Cheese Sauce and Pickled Red Onions first, so they are ready to go when your funnel cake is done!

To make the Blue Cheese Sauce: heat cream in medium pot until just boiling. Stir in blue cheese and reduce heat to low. Cook for 30 to 45 minutes, stirring occasionally, until sauce thickens. Remove from heat and transfer into a bowl.

To make Pickled Red Onions: place onions in a pot and cover with water. Bring to a boil and cook for 1 minute until blanched; drain in a colander. Add onions back into the pot and cover with cold water. Stir in vinegar, salt, and sugar. Bring mixture to a boil and remove from heat. When cool, transfer into a jar with a lid and store in the refrigerator for up to 1 week.

To make Savory Funnel Cake: add ingredients into a bowl and whisk to combine. Allow batter to rest for 10 minutes.

Fill a medium pot halfway with vegetable oil and heat on medium-high to @350 degrees. Use a thermometer in the oil if you like, or test a small bit of batter to see if it floats to the top and browns. I usually adjust the oil’s heat throughout the cooking process.

Instead of a funnel, I use a use a plastic needle nose bottle a.k.a. squeeze bottle, but I cut off the nozzle, so I have a 1/4-inch opening.

Fill the bottle with 1/2 cup of batter. Carefully, hold the bottle about 10 inches over the oil, and squeeze the batter in a circular and zig-zag motion into the oil. Fry until golden brown on one side, and then use a kitchen spider (wok basket) or slotted spoon to turn the funnel cake over and fry other side. Remove from oil and drain on paper towels. Place funnel cake on a plate and top with blue cheese sauce, bacon, pickled red onions, and scallions. Serve immediately. Repeat process with remaining batter!.

Makes about 6 funnel cakes

Bacon = happiness. I did plenty of testing on these bacon cups, and this technique was the most successful!

1 lb. bacon strips
1 clove garlic, minced
½ cup butter
½ cup Frank’s Red Hot Sauce
2 cups cooked finely chopped chicken
½ cup crumbled blue cheese

For Bacon Cups:

Turn a mini muffin tin upside down and place in a metal baking dish or on a sheet pan with ½-inch high sides. Cut 2-inch portions off bacon strips. Place 2 (2-inch) pieces of bacon overlapping on each muffin cup. Wrap a long piece of bacon around each muffin tin and secure with a toothpick.

Place a sheet pan on top of bacon-wrapped muffin tin and weight pan down with a heavy oven-proof object, such as a clean brick wrapped in foil.

Bake at 400 degrees for 30 minutes or until sides appear cooked and crisp. Remove top sheet pan with brick and turn off oven. Keep bacon-wrapped tin in oven for another 10 minutes until tops crisp up. Remove from oven and drain on paper towels.

For Buffalo Chicken:

Melt butter and garlic in a skillet over medium heat. Add hot sauce and stir until combined. Stir in chicken until warm and coated with sauce. Spoon chicken into bacon cups, and top with crumbled blue cheese. Serve immediately.

Makes 12 cups

Ah RumChata liqueur…an exquisite blend of fresh real dairy cream, cinnamon, sugar and vanilla perfectly balanced with five times distilled Caribbean rum! What better way to celebrate National Root Beer Float Day, August 6, than with a RumChata Root Beer Float and some sweet-themed ideas. I’ve enjoyed a delicious partnership with RumChata ever since I appeared on Access Hollywood Live (video) presenting this Mad for Plaid Holiday Party. Here are some frosty ways to cool off with my favorite liqueur in the middle of summer. First up – the best Adult Root Beer Float recipe ever:

RumChata Root Beer Float

1 part RumChata
3 parts A&W® or Dad’s® Root Beer

Combine over ice in a tall glass. Careful: to avoid separation please pour root beer over ice first, then add RumChata to cooled root beer.  A&W® or Dad’s® root beer are recommended as they seem to separate less than other brands. (Of course you could add a scoop of vanilla ice cream too!)

I was inspired by RumChata’s handcrafted blend to create a Vintage Dairy styled tabletop. I created a chalkboard sign “Adult Root Beer Floats” in Photoshop with a chalkboard photo background and Rosewood font; the jar labels were made like this too. I color printed the sign on my home computer and adhered it to a mini wooden washboard. Layers of linen give this party table tons of character along with wood and metal accents. The shutters are propped up on a couple of wood poles as a cool “shabby chic” outdoor backdrop.

To set up your Root Beer Float Station, you’ll need bottled root beer on ice and the classic mugs, which I found at the 99 cent store! Also, black and white striped party straws, available at many party or craft stores, in the mugs are a great touch!  Put your bottle of Rumchata front and center, as I did on a wooden cutting board, for guests to help themselves to an Adult RB Float. A full ice bucket and tub of vanilla ice cream completes the experience! Expanding on the theme: Root Beer Float Slushie Shooters. These were ridiculously simple to make: crushed ice, root beer, ice cream.

Of course, I had to include some Root Beer Float Cocktail Pops (since I wrote the book), and some other goodies: Root Beer Float Cupcakes and Root Beer Caramel Sauce for Ice Cream Sundaes.

August is the only month that does not have a U.S. holiday, so National Root Beer Day is a fine excuse to get together with friends. And, the creamy flavors of RumChata in root beer or iced coffee are the ultimate summer cooler.  More recipes here: www.RumChata.com!

I have been dreaming about this football field salad for years, and I finally created it for a KCAL9 Super Bowl TV segment. Along with the salad, I made some Buffalo Chicken and Blue Cheese Bacon Cups. Beyond good! Party City was my go-to for the awesome Super Bowl party decoration elements, such as the Ref Dressing Bottle Cover, and Gelson’s Grocery Store in my area was where I got all my salad ingredients including antipasto “star players” like garlic-stuffed olives and red cherry peppers.

Football Field Antipasto Salad

@3-foot-x-2-foot wood tray (I made one!)
9 heads baby Romaine lettuce, chopped
2 head kale, finely chopped
Football Player and Goal Post from Party City
1 lb. mozzarella or provolone cheese
8 oz. sliced salami
8 oz. sliced pepperoni
1 can artichoke hearts
1 can large black olives
1 can garbanzo beans
1 small pack red pear tomatoes
1 jar pepperoncini
From Gelson’s Olive cart:
Garlic stuffed green olives
Red cherry peppers

So, this salad is WYSIWYG…or what you make! I used mini cookie cutters to make the numbers on the football field and placed them on sliced deli meat for visual impact. I used a wooden craft stick as a measure to cut out equal width cheese strips used as the yard lines. And, I inserted the goal posts into small blocks of cheddar cheese to make the stand upright. Once you’ve constructed your football filed, place the players on offense and defense!

The Ref Salad Dressings complete the idea of this massive Super Bowl salad presentation. I looked for salad dressing in a bottle that would fit the Ref Jersey (designed for beer bottles) and ended up using the Marie brand. As a finishing touch I removed the labels from the dressing bottle neck and made my own with etchable self-adhesive drink cup labels from Party City.

I stopped by KCAL9 on Foodie Friday to share some Super Bowl Food and Decor Party ideas. Highlights: Football Field Antipasto Salad with Ref Dressing and Buffallo Chicken and Blue Cheese in Bacon Cups…yes, bacon cups!!!!!

Sure, I could have brought a bowl of grapes and Cuties to my 10-year-old daughter’s school Christmas party…but why under-achieve? So, we made this Fruit Christmas Tree! The base is made from a couple of stacked cabbages, similar to my Veggie Christmas Tree Crudite post, which is a popular one on Pinterest.

For this healthy Christmas food fruit tree, I used green and purple grapes for most of the garland, cantaloupe stars and watermelon balls, and some kiwi for accents and color. I wanted to punctuated the pine tree shape, so I used Clementine orange wedges (Cuties brand). That’s about it! Pretty and healthy

The fabulous Billy Bush and Kit Hoover welcomed me into the Access Hollywood Live studio to share my new book ! (Available on Amazon for @$12 and on Kindle for $5.99.)

A little chilly eye-candy for you: 5 yummy Cocktail Pops from my new book “Cocktail Pop and Spiked Frozen Treats.” Pictured above are the Kiwi Pom Vodka Pops.

BUY IT on: CREATESPACE (print) or AMAZON for @$12 (print) and KINDLE for a great price $5.99

PASSIONFRUIT MOJITO COCKTAIL POPS

WHISKEY SOUR COCKTAIL POPS

PEANUT BUTTER FUDGE CHUNK BANANA PUSH POPS

MANADARIN ORANGE GIN POPS

I’m so excited about my new book, Cocktail Pops and Spiked Frozen Treats, (CLICK HERE TO BUY IT ON AMAZON) and to be able to share it on the Today Show is incredibly awesome. Feelin’ lucky, humble, happy, thankful, and in need of a Cocktail Pop to help me chill out and celebrate!

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

Here it is! My new book ! Pick up a bunch for holiday hostess gifts and one for yourself to make cool treats for any occasion from holidays to dinner parties.

TO BUY IT:  CREATESPACE (print) or AMAZON (print) or on KINDLE for a great price $5.99

Cocktail Pops and Spiked Frozen Treats by Jeanne Benedict

Jeanne Benedict -TV host from the DIY Network series Weekend Entertaining, popular food & lifestyle blogger, and frequent guest on shows such as The Today Show, Access Hollywood Live, and Ellen– presents Cocktail Pops and Spiked Frozen Treats with over 50 recipes and gorgeous photos of potable ice pops and frosty desserts based on America’s favorite cocktails! From holiday sweets to cocktail party fare, this book offers a little chilly creativity for every occasion such as:

• White Russian Ice Cream Sliders
• Appletini Sorbet
• Watermelon Margarita Pops
• Passionfruit Mojito Pops
• Mai Tai Snow Cones
• St. Patrick’s Day Irish Breakfast Pops
• Halloween Candy Corn Cocktail Push Pops
• Thanksgiving Bourbon Dulce le Leche Sherbet
• Bubblegum Word Pops
• Hawaiian Sunset Pops with Black Gummy Palm Tree Pops

Plus, you’ll learn tried and true pop tips and techniques:

• Ideas for pop sticks, molds, and makers
• A “window pane” technique to turn your ice pops into pop art, so that fruit accents and decor ingredients appear clearly
• Basic sugar recipes, such as “sugar glue,” to keep garnishes in place on the pop
• Tips for ice pop display and transportation

Jeanne’s talent, creativity, and hard work have earned her a reputation as one of the top lifestyle experts in America for over 10 years. Showcasing her Cocktail Pops on TV has let her know exactly what kind of icy treats people crave based on feedback from those appearances. All these recipes and more are in this book to help give your parties and holidays a cool designer dessert, or for you to simply relax and chill out at a home happy hour.

The Access Hollywood Live gals, Kit and Michelle (guest hosting for Billy), know how to party! This segment was beyond fun!

National Ice Cream Month is July! So, to celebrate I’ve partnered with Ice Cream Cellars and created this Adult Ice Cream Social party that features frosty recipes with their delicious Ice Cream Wine as an ingredient. Go with a bright and bold tabletop that shows off these frozen treats in style, such as this one I’ve designed with a trendy color-blocked striped cloth and a dramatic tabletop graphic. And, keep your ice cream cool as a polar cap with my tips for best results when serving these frozen desserts on a buffet.

Ice Cream Wine

For me, the mere thought of Ice Cream Wine conjures thoughts of sipping on a summer afternoon while hanging out with friends. Ice Cream Cellars created this first of its kind confectionery wine based on the favorite nuances and notes already found in wine such as vanilla, espresso, chocolate, raspberry and much more! The blends are delicious with flavors like French Vanilla White Wine and Espresso Red Wine artfully crafted from French winemakers. These wine masterminds have also created Birthday Cake Wines with a Cheesecake flavored wine that will definitely be on my wine list for the holidays!

You can enjoy this wine with appetizers, main entrees, or as an accompaniment to dessert as I’ve done with the ice cream treats that are featured on the party table. I’ve also used the wine as an ingredient in each recipe below in celebration of National Ice Cream Month!

Summer Design Trends for a Hot Tabletop

From color-blocking to bold graphics, make your ice cream buffet table design as eye-catching as the colorful treats on top!

Color Block Tablecloth

• Color blocking is a fashion design technique where solid bold colors are paired or grouped for a striking aesthetic as opposed to matching colors or tone-on-tone. While I like the whimsy of pairing up any shade with another, there is a little trick that you can use to help you out. Purchase a color wheel from an art or craft store. Find a color you like on the wheel, and the color directly across from it is the ideal color partner.

• I made the tablecloth and chose to go with the colors royal blue, sky blue, plum, and teal since they are all “cool” colors, knowing that the food design would feature a brighter palette. The one rule of thumb I try and stay with when color blocking on a tabletop is to keep the types of fabric the same or similar for a more cohesive feel.

Bold Tabletop Graphics   

• Given that I’m working with Ice Cream Cellars, I decided to spell it out in style on the table. Many party table displays you may see on other blogs use little paper signs on just about every food item displayed, and while this type of homemade branding is cute, I like the sense of discovery that a guest has when they survey beautifully presented food without being told every little detail about it. Plus, inquisitive minds spark conversation and break the “ice!”

• I had the white acrylic letters that spell out “I C E cream” as a vertical  display manufactured by Weston Letters in North Hollywood, CA. I applied glue dots to the back of the letters and arranged them on an acrylic rod that was attached to a small acrylic easel to stand it up. The italicized word “ream” is one piece that I applied to a clear piece of plexi-glass so it juts out from the C spelling “Cream.”

Artistic Display Elements

• Modern art was my inspiration for the personality layer on the table. White rectangle plates and platters were right in theme with the artistic direction and perfect to showcase the ice cream creations. I made white boxes and placed them on-end so they framed certain food items. And, an orange “pop” color comes into play with paper used as the box backdrops and platter liners.

• I hung purple bouncy balls from Target above the table to complete the cool color scheme from top to bottom and round out the overall design. Another option would be paper lanterns or tissue paper balls, but I like the glossy finish of the balls in that they complement the sleek look of the “I C E cream” letters.

Tips for Serving Ice Cream on a Buffet

Did you know that certain types of ice cream and frozen desserts hold up better on a buffet than others? Try these tips and suggestions for best results and less melting at your ice cream party.

• Ice cream or gelato that is blended with melted chocolate or pureed fruit (as opposed to chips or pieces of fruit in the mix), will stay colder for a longer period of time. The fat in the chocolate and the fruit pulp help to bind the ice crystals thus keeping it from melting immediately.

• Ice Pops should always be served on ice in a bowl or container with sides, such as the push pops on the party table. Even an ice-cold plate won’t keep pops frozen as I found out on the Today Show when my ice pop shot glasses, which were on a cold plate, had begun to melt after 2 minutes and dripped all over the lovely Kathie Lee Gifford during my TV segment.

• Freeze edible containers, such as the fortune cookie taco shells and waffle cone cups, to help keep ice cream chilly on the table. And, if compatible with the type and flavor of your ice cream, line the cups with melted chocolate to help keep the ice cream in its container if it does begin to melt.

• Should you decide to serve scoops of ice cream on a buffet, pre-form the ice cream scoops and place them in a food-safe metal container that is in a larger bowl of ice on the buffet. You can also purchase attractive insulated tabletop containers specifically made for serving ice cream on a buffet.

• Dry ice will freeze ice cream to a more solid state than most home freezers. Consider putting your ice cream on metal trays (I typically use disposable aluminum trays) that are on top of dry ice in the bottom of a Styrofoam cooler. Dry ice may crack a plastic cooler and will most assuredly crack a plastic container; this includes push pop containers. Use tongs and/or wear oven mitts or thick waterproof gloves when handling dry ice and NEVER touch it with bare hands as it will give you freezer burn. Finally, never inhale dry ice fumes, and keep it out of reach from kids and pets. Inquire about safety tips from your dry ice vendor.

Spiked Ice Cream Recipes

I created these recipes specifically for an ice cream party buffet! Try them and let me know what you think. I always look forward to your comments and questions on my blog here at JeanneBenedict.com!

•  Fortune Cookie Tacos with Frozen Mexican Chocolate Mousse Accented by Pistachios, Banana Chips, and Raspberries

• Spiked Cherry Cheesecake Milkshake Shooters with Graham Cracker Crumb Rim and Chocolate-Dipped Cherry

• Striped Kiwi Strawberry Mango Sorbet Push-Pops with Key Lime Wheel Garnish

• Coconut Colada Gelato Martinis with Bright Color Waffle Cone Circles

Fortune cookie origami! I was tickled when I came up with the idea of heating a fortune cookie and reshaping it into a taco. It is so simple and makes a dynamite presentation! See these dessert tacos lined up on the party table in my article Adult Ice Cream Social featuring Ice Cream Cellars Wine and a Bright Bold Tabletop.

12 fortune cookies
2 – 4 oz. dark chocolate
1/4 cup chopped pistachio nuts
12 dried banana chips
12 raspberries

Frozen Mexican Chocolate Mousse
4 oz. good quality dark chocolate, chopped
2 egg yolks
2 tablespoons granulated sugar
2 tablespoons Ice Cream Cellars Espresso Ice Cream Wine
1 cup heavy whipping cream, cold
3 egg whites
1 teaspoon ground cinnamon

Heat fortune cookie in the microwave for 20-30 seconds. (It will just begin to open up!) Gently open up the cookie and press down into the center to make a taco shell. Repeat process with all cookies. When cookies harden again, melt dark chocolate, and dip cookie edges in chocolate, then pistachio nuts.

To make mousse, melt dark chocolate in top of a double boiler until smooth. Cool 5 minutes.  Beat egg yolks and sugar in a large mixing bowl until thick and pale yellow.  Add melted chocolate and wine beat until blended. Using clean beaters, whip cream in a small metal bowl until thick and fold into egg mixture.  Using clean beaters, beat egg whites in another small bowl until stiff peaks form. Fold egg whites and cinnamon in yolk mixture. Cover and freeze until firm and ready to use. Spoon mousse into cookie shells and garnish with banana chips and raspberries.

Makes 12 cookie tacos

Coconut Colada Gelato Martinis are the perfect conclusion to a dinner party or  a frosty happy hour! Check them out on the party table in my article Adult Ice Cream Social featuring Ice Cream Cellars Wine and a Bright Bold Tabletop.

5 large egg yolks
3/4 cups granulated sugar
1 1/2 cups skim milk (2%)
1/4 cup coconut milk
1/4 cup Ice Cream Cellars French Vanilla Ice Cream Wine
1 tablespoon vanilla
1/4 cup sweetened flaked coconut
Shaved coconut
Waffle cone cups and colored waffle wafers

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

Scald skim milk in a heavy, medium saucepan. Gradually whisk hot milk into yolk mixture in slow streams to temper eggs. Whisk in coconut milk, wine, 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, add sweetened flaked coconut, and refrigerate until chilled.

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

Place waffle cone cups into Martini glasses and scoop gelato into cups. Garnish with colorful wafer circles.

Makes about 2 1/2 cups

See these treats lined up on the party table in my article Adult Ice Cream Social featuring Ice Cream Cellars Wine and a Bright Bold Tabletop.

For Kiwi Layer:
1 cup chopped fresh kiwi (peeled, white core removed)
1 tablespoon frozen limeade concentrate
1 teaspoon Ice Cream Cellars French Vanilla Ice Cream Wine
1 teaspoon corn syrup

For Strawberry Layer:
1 cup chopped strawberries
1 tablespoon frozen limeade concentrate
1 teaspoon Ice Cream Cellars French Vanilla Ice Cream Wine
1 teaspoon corn syrup

For Mango Layer:
1 cup chopped fresh mango (peeled)
1 tablespoon frozen limeade concentrate
1 teaspoon Ice Cream Cellars French Vanilla Ice Cream Wine
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 slushy. For best results, keep push pop molds upright when freezing the layers. Spoon 2 tablespoons of the bottom layer into the molds. Compact the layer down for a level surface. Freeze until bottom layer is firm enough to add the middle layer on top of it. Freeze middle layer and then add top layer. Keep frozen until ready to serve. Garnish with a key lime wheel.

Makes about 8 Push Pops

These Spiked Cherry Cheesecake Milkshake Shooters get their kick from a tasty cheesecake flavored wine from Birthday Cake Vineyards. See these shots lined up on the party table in my article Adult Ice Cream Social featuring Ice Cream Cellars Wine and a Bright Bold Tabletop.

1 cup cherries, pitted and cherries for garnish
1/4 cup Birthday Cake Vineyards Cheesecake Wine
2 cups vanilla ice cream
2 – 4 oz. dark chocolate
2 – 4 oz. white chocolate
1/4 cup ground graham crackers

Combine cherries and wine in a food processor and blend until smooth. Add ice cream and process until combined. Pour into a plastic container and keep covered in freezer until ready to serve.

Cut a slit into cherries so they can rest easily on the rim of a shot glass. Melt dark chocolate and dip each cherry in chocolate. Allow to set. Melt white chocolate and dip the rim of each shot glass in the chocolate and then graham cracker crumbs.

When ready to serve, stir milkshake mixture to thaw it if necessary. Pour milkshake into prepared shot glasses and garnish with cherry.

Makes about 2 cups

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!

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!

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

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.

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

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.