Easily Entertained

... parties, crafts, & celebrations that are anything but ordinary!

Category: Parties (page 1 of 2)

Damn Fine Cup of Coffee Donuts

Makes about 15 donuts

Every day, once a day, give yourself a present.

-Agent Cooper

 

And what better present than warm, homemade donuts filled with a coffee spiked pastry cream.

The perfect present- for you, your family, friends, coworkers, the local sheriff, or even a bird named Waldo (May he rest in peace).  Sweet, soft and most importantly, filled with coffee flavored pastry cream.

Bet you can’t stop at just one.

Having never actually made donuts before, We went in with fears of dead yeast that wouldn’t rise, and visions of face melting 3rd degree burns. Luckily, neither of these things came to pass, and this recipe turned out to be surprisingly easy overall. The hardest part, was waiting for the dough to rise.  Not quite 25 years… but it sure felt like it.

Did we mention the coffee flavored pastry cream?!?

Because it’s amazing!  One might even say- damn fine.  And… the recipe makes plenty so there’s more than enough to snack on while you’re waiting for your dough to rise.


To make these donuts you will need:

  • 1.4 oz. of fresh yeast
  • 1/2 of cup warm milk
  • 1/4 of cup sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tsp. vanilla
  • 4 cups all-purpose flour
  • 1.7 oz. butter, at room temperature
  • About 6-8 cups of vegetable oil for frying
  • Additional sugar to roll the donuts in.

To make the coffee cream filling you will need:

  • One 5.1 oz package of Instant Vanilla Pudding (you could also use chocolate pudding and go for a mocha vibe.)
  • 2 cups of heavy whipping cream
  • 2 teaspoons of instant espresso
  • 2-5 Tablespoons of milk

Other materials:

  • A 3-inch round biscuit cutter, cookie cutter or drinking glass.
  • Parchment paper.
  • A cookie sheet, maybe 2.
  • Paper towels.
  • A wooden spoon.
  • A pastry bag with a long nozzle tip.

Begin by making the coffee cream.

Dissolve the instant espresso in 2 tablespoons of the milk, and set it aside.

In a mixer fitted with a whisk, or with a hand-mixer, beat the whipping cream on high until stiff peaks form. Then run the mixer on low while slowly sprinkling in the pudding powder. Mix until fully incorporated.

Add the coffee flavored cream one tablespoon at a time, Mixing in between. Then you can add another tablespoon or two of milk until you reach a good piping consistency. Add more milk if you want a thinner, smoother filling.

Store the filling in the fridge while you make the donuts.


To make the dough:

Crumble the yeast into a large bowl and mix with the lukewarm milk (warm in a pan or microwave for about 30 seconds) and a tablespoon of the sugar until dissolved.

Cover with kitchen towel and let rise for about 10 minutes.

Then add the eggs, egg yolks, remaining sugar, vanilla extract and butter.

Sift the flour on top and then mix and knead with your hands until you get a nice, smooth dough. You can also use a mixer fitted with a dough hook. We did both- starting by hand and then finishing in the mixer.

Once the dough is smooth, form a ball, cover again with a kitchen towel and let rise for about 30 more minutes in the bowl until doubled in size.

Once doubled, roll the dough out on a floured surface to the thickness of about an inch. Cut out rounds using the biscuit cutter, cookie cutter or drinking glass.

Then re-roll the scraps and cut again into circles, or make small balls for donut holes.

Place the rounds on a baking parchment covered cookie sheet and cover loosely with plastic wrap – let rise for another 30-40 minutes until doubled in size.

Heat the oil until you reach a temperature of 350°F.
Add some sugar to a small bowl.

Carefully add about 3 or 4 of the dough pieces to the hot oil and fry for about 2 minutes on both sides until golden brown.

When done, take out and let drain slightly on a paper towel, then roll in the sugar until covered.

Let cool on a wire rack. Fry the remaining dough pieces.

Take the cream out of the fridge and add to a piping bag with a long narrow nozzle.

Cut a small hole in side of the cooled donuts and use the back of a thin wooden spoon to make the opening bigger and to open some space inside the donuts for the filling- then fill this space with the cream.

These are best served the same day, but can be stored in a large lidded container in the fridge.  Still tasty the next day, but they do deflate a little.

Twin Peaks

Print Friendly

White Walker Cupcakes

In that darkness, the white walkers came for the first time. They swept through cities and kingdoms, riding their dead horses, hunting with their packs of pale spiders big as hounds…

-Old Nan

To help you get through the Long Night after last night’s episode of Game of Thrones, we suggest you try a little… vodka, in cupcake form.

Deadly, but beautiful- these otherworldly cupcakes are laced with vodka and gleaming with peppermint candy ice. Sharp and sweet, they are the perfect way to face your fear of ice zombies.

white walker cupcakes

To make these cupcakes you will need:

  • Vanilla cupcakes.  Made from your favorite homemade recipe or from a cake mix following the instructions on the box.
  • Vodka buttercream
  • White decorating sugar to decorate the finished cupcakes.

To make the Vodka buttercream you will need:

  • 1 cup of unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons of whipped cream vodka

In the bowl of a mixer, cream together butter and sugar.

Add vodka, one tablespoon at a time mixing in between.

Once your frosting is ready and cupcakes are cool, use a butter knife to spread the icing on in a smooth mound that is higher in the center.  Sprinkle each cupcake with white decorating sugar.


To make the candy ice shards you will need:

  • 2 cups of granulated sugar
  • 1 cup of water
  • 1/2 teaspoon of cream of tarter
  • 2/3 cup of corn syrup
  • 1/8 teaspoon of blue gel food coloring
  • 1 teaspoon of peppermint flavored candy flavoring
  • A silicone mat
  • A medium or large pot
  • A candy thermometer
  • A silicone brush
  • A large glass measuring cup (that holds more than 2 cups)

Place the glass measuring cup in a cold oven, then turn the oven to 275 degrees Fahrenheit.
Mix the sugar and cream of tartar in a separate bowl.
Heat 1 cup water, the corn syrup and the sugar mixture in the pot on medium heat.

Boil the mixture until it reaches 300 degrees Fahrenheit. When the sugar begins to boil, use a pastry brush or silicone brush and a little water, and brush the crystallized sugar off the sides. Don’t put the candy thermometer into the pot until the sugar is boiling.

It will take quite a while for your sugar to get to 300 degrees Fahrenheit, but do not walk away or your sugar might burn. The temperature will move very slowly up the thermometer at first until it reaches about 250 degrees Fahrenheit, and then it will quickly jump up to 300 degrees Fahrenheit.

Remove your pan from the heat and allow it to cool to 275 degrees Fahrenheit. Do stir it, or add anything until it lowers to 275 degrees Fahrenheit.

When it reaches 275 degrees Fahrenheit, add the food coloring and the flavoring and stir it gently. If there is any crystallized sugar on the side of the pan, try to avoid stirring it into to the mixture.
Remove the (now very hot!) measuring cup from the oven and pour your even hotter sugar into it. Be very careful. Also- do not pour the hot sugar into your glass measuring cup unless you have heated it first.  If you do not heat it the high temperature of the sugar may cause it to shatter.
Place the measuring cup back into the oven and let it sit for 5-10 minutes to remove the bubbles.
Take the sugar out of the oven and you are now ready to create your ice shards!

To make the ice shards we poured out the sugar onto a cookie sheet (covered with parchment paper). Once cooled we broke it into pieces and then chose the best ones .

Once your candy ice shards are finished, stick them into the tops of your cupcakes and serve immediately.
White Walkers

Easily Entertained Tip: If you are planning to make your cupcakes in advance, keep the ice shards separate until almost ready to serve.  When left over night, the blue color and peppermint flavor stared to melt onto the icing and inside of the cupcakes.  The added mint flavor was nice, but the cupcakes weren’t as pretty.

Print Friendly

Mother of all cupcakes!

Without giving too much away, last night’s episode of Game of Thrones showed some seriously strong women kicking some serious butt!

In honor of them both, we have two new cupcake recipes that we hope you will enjoy.

First we have:
Don’t Mess With Daenerys Cupcakes

Pale but strong, these vanilla cupcakes have a Fireball Whiskey kick and are adorned with real flames.  Well… real candy flames.

IMG_0410
To make these cupcakes you will need:

  • Vanilla cupcakes.  Made from a cake mix following the instructions on the box, but substituting ¼ of a cup of Fireball Cinnamon Whisky for some of the liquid in the ingredients.
  • Icing. Can be either homemade from your favorite recipe or your favorite store brand.
  • Candy Flames

To make the candy flames you will need:

  • 2 cups of granulated sugar
  • 1 cup of water
  • 1/2 teaspoon of cream of tarter
  • 2/3 cup of corn syrup
  • 1/8 teaspoon of red gel food coloring
  • 1 teaspoon of cinnamon flavored candy flavoring
  • A silicone mat
  • A medium or large pot
  • A candy thermometer
  • A silicone brush
  • A large glass measuring cup (that holds more than 2 cups)

Place the glass measuring cup in a cold oven, then turn the oven to 275 degrees Fahrenheit.

Mix the sugar and cream of tartar in a separate bowl.

Heat 1 cup water, the corn syrup and the sugar mixture in the pot on medium heat.

Boil the mixture until it reaches 300 degrees Fahrenheit. When the sugar begins to boil, use a pastry brush or silicone brush and a little water, and brush the crystallized sugar off the sides.

Don’t put the candy thermometer into the pot until the sugar is boiling.

It will take quite a while for your sugar to get to 300 degrees Fahrenheit, but do not walk away or your sugar might burn. The temperature will move very slowly up the thermometer at first until it reaches about 250 degrees Fahrenheit, and then it will quickly jump up to 300 degrees Fahrenheit.

Remove your pan from the heat and allow it to cool to 275 degrees Fahrenheit. Do stir it, or add anything until it lowers to 275 degrees Fahrenheit.

When it reaches 275 degrees Fahrenheit, add the food coloring and the flavoring and stir it gently. If there is any crystallized sugar on the side of the pan, try to avoid stirring it into to the mixture.

Warning: the flavoring was a bit strong and there was an immediate cinnamon blast when we first dumped it in.  It dissipates quickly, but be ready for it.

Remove the (now very hot!) measuring cup from the oven and pour your even hotter sugar into it. Be very careful. Also- do not pour the hot sugar into your glass measuring cup unless you have heated it first.  If you do not heat it the high temperature of the sugar may cause it to shatter.

Place the measuring cup back into the oven and let it sit for 5-10 minutes to remove the bubbles.

Take the sugar out of the oven and you are now ready to create your flames! The easiest way that we found to make the flames was to use a spoon and draw the flames of sugar on the parchment paper. Then after it was cool to the touch, but still slightly gummy, we twisted it and molded it until we felt we had a perfect flame. We also used a dragon cookie cutter and poured some of the liquid sugar into it and let sit until completely cool. Just make sure to spray the cookie cutter with Pam so the sugar doesn’t stick.

IMG_0715

Once your candy flames are finished, stick them into the tops of your cupcakes and serve immediately.

Easily Entertained Tip: If you are planning to make your cupcakes in advance, keep the flames separate until almost ready to serve.  When left over night, the cinnamon flames stared to melt onto the icing and inside of the cupcakes.  The added cinnamon flavor was nice, but the cupcakes weren’t as pretty.


Next we have:

Sansa’s Lemon Cakes

Lovely, with a strong, lemon bite!

IMG_0397

To make this recipe you will need:

  • 1 cup of unsalted butter
  • 1/2 cup of fresh lemon juice
  • 1/2 cup of water
  • 1 1/2 cups of sugar
  • 2 eggs, beaten
  • 1/2 cup of sour cream
  • 2 teaspoons of pure vanilla extract
  • 2 Tablespoons fresh lemon zest
  • 2 cups of flour
  • 3/4 teaspoon of salt
  • 1 1/2 teaspoons of baking soda

Preheat your oven to 350 degrees Fahrenheit.

In a large saucepan melt the butter with the lemon juice and water on medium high heat.

When the butter is melted remove from heat. Add sugar and stir until dissolved.

Add the sour cream (or yogurt), beaten eggs, vanilla extract and lemon zest and whisk together. Let this mixture cool completely before preceding. Make sure it’s not warm.

In a separate bowl whisk the flour, salt and baking soda together, then whisk the dry ingredients into the batter.

Prepare muffin pans with cupcake liners. Pour the batter into the cupcake liners 3/4 of the way full.

Bake for 18-20 minutes, until a toothpick inserted into the middle of a cupcake comes out clean.

Do not open the oven until 18 minutes have passed.

Let the cupcakes cool slightly in the pan. Then remove them and let cool completely before frosting.


To make the Lemon Buttercream you will need:

  • 1 lb. of unsalted butter at room temperature
  • 1 1/2 lbs of powdered sugar
  • 2 teaspoons of vanilla extract
  • 1 tablespoon fresh lemon zest finely zested with a microplane
  • 1/3 of a cup of fresh lemon juice

Using a stand mixer or an electric hand mixer beat the butter well, about 1 minute.

Add about half of the powdered sugar, the vanilla, lemon zest and juice, and beat on low until incorporated, then on high for about a minute.

Add the rest of the sugar, (start on low again) then increase to high speed and beat until very fluffy, about 3 minutes.  Use immediately to frost your cupcakes. We used an open star tip and piped multiple, tiny stars on the tops of our cupcakes.

IMG_0400

Recipe adapted from, Really Moist Lemon Cupcakes for the Lemon Lover by Melissa aka The Alchemist.

Print Friendly

Have an Epic Mother’s Day!

This Mother’s Day, go medieval! And surprise your mom with the mother of all brunches.

With this Game of Thrones themed brunch, you can treat your mother like a queen.

IMG_0632

Every brunch needs a quiche! THIS quiche. Goat cheese and heirloom tomatoes combine for one of the tastiest, creamiest quiches ever.  Easy and elegant, your mom will think you slaved all day.


To make the Goat Cheese Heirloom Tomato Quiche you will need:

  • 1 store bought refrigerated or frozen piecrust, or your favorite recipe. We used a frozen, deep-dish piecrust.
  • 1 tablespoon olive oil
  • 4 green onions, chopped
  • 5 large eggs
  • 1-¾ cup of the milk of your choice.  We used 2%.
  • 1 cup of mixed heirloom tomatoes, diced
  • ¼ teaspoon of salt
  • 4 ounces of plain goat cheese
  • Fresh basil, for garnish

Heat oven to 375 F.

Bake the piecrust according to package directions for a pre-baked pie shell.

Heat olive in a frying pan over medium heat. Add green onions and sauté, stirring for about 5 minutes. Remove from heat.

Meanwhile, whisk together the eggs in a large bowl. Add milk and continue to whisk until smooth.

Stir in tomatoes, green onions, and salt and then crumble in the goat cheese so that some chunks will remain in the egg mixture. Stir to combine.

Carefully pour the mixture into the pre-baked piecrust.

Bake for 30-35 minutes, or until edges are brown but the center is set.
Remove from oven and let cool to room temperature before serving.

Garnish with fresh basil.  This recipe was adapted from Good Housekeeping.


IMG_0633 (1)

To make the Sour Cream Dragon Cake you will need:

  •  3 cups sugar
  • 1 cup butter
  • 6 eggs, separated
  • 2 teaspoons vanilla
  • 1 tablespoon fresh lemon juice
  • 1 cup sour cream
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Baking spray or butter and flour to grease dragon pan
  • Or your favorite box mix

Heat oven to 350 F.

For cake mix, follow instructions on the box.
For the home made recipe- cream together the sugar and butter, then add the egg yolks one at time beating well after each addition. Blend in the vanilla, lemon juice and sour cream.

In a separate bowl, whisk together the flour, salt, and baking soda, then add to the batter mixture and beat well.
In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.

Pour into a greased and floured dragon pan and bake for an hour and a half or until the cake test done in the center.

FullSizeRender-6

To make the Basil Cream Cheese-Filled Strawberry Dragon Eggs you will need:

  • 1 (8-ounce) package of cream cheese at room temperature. (You could also use the same amount of mascarpone cheese)
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon minced fresh basil
  • 1 teaspoon fresh lime zest
  • 2 teaspoons fresh lime juice
  • About 20 large strawberries. Look for ones that can stand up on their own when placed flat on their stems.  Do not remove the green leaves.

In a small bowl, combine cheese, confectioners’ sugar, basil, lime zest, and lime juice, stirring until smooth and creamy. Set aside.

Stand strawberries on their stems/leaves.

Use a paring knife to make 2 intersecting cuts in each strawberry, keeping base in tact. On each quarter of strawberry, make a small cut, angling the knife slightly inward.

Transfer cheese mixture to a piping bag fitted with an open-star tip (Wilton #32). Pipe cheese mixture into center of each strawberry.

Refrigerate until ready to serve. To serve, place strawberry eggs around your dragon cake.


IMG_0631 (1)

No Game of Thrones brunch would be complete without some Littlefinger sandwiches. We chose a trio of tastes including a fruity spin on chicken salad a matcha tea based cucumber sandwich and a warm creamy spinach artichoke dip. And no spread is complete without your very own apple dragon.


To make the dragon you will need:

  • 1 apple (a few extras won’t hurt in case of mistakes)
  • Lemon Juice
  • A good pairing knife
  • This video
  • A lot of patience and practice!!FullSizeRender-5 (1)

To make the Strawberry Chicken Salad Tea Sandwiches you will need:

  • 12 slices firm white sandwich bread, such as Pepperidge Farm Farmhouse Style
  • 2½ cups chopped cooked chicken. We used a rotisserie chicken from the super market.
  • 1 cup chopped strawberries
  • ½ cup chopped toasted walnuts
  • ⅓ cup chopped celery
  • ¼ cup chopped green onion
  • An 11-ounce can of mandarin oranges, drained and chopped
  • Poppy Seed Dressing

In a large bowl, combine chicken, strawberries, pecans, celery, green onion, mandarin oranges, and Poppy Seed Dressing and mix. Refrigerate until ready to use.
Using a 2 inch square cutter, cut 2 squares from each bread slice. If cutting your bread in advance, store in a resealable plastic bag so they don’t dry out. You could also trim the crusts off your bread and use a knife to cut each slice into 4 square pieces.

Place approximately 2 tablespoons of chicken salad on a bread square. We left ours open-faced, but you could ass a top layer of bread if you prefer. Repeat with remaining bread squares and chicken salad.


To make the Poppy Seed Dressing you will need:

  • ½ cup mayonnaise. We used Hellman’s
  • 1 tablespoon of white balsamic or rice vinegar
  • 2 teaspoons poppy seeds
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

In a small bowl, combine mayonnaise, vinegar, poppy seeds, sugar, salt and pepper, whisking to blend.

Cover and refrigerate until needed. Dressing can be made a day in advance and refrigerated.


To make the Cucumber Sandwiches with Matcha Aioli you will need:

  • 1 English cucumber
  • 6 slices of very thin, firm bread.  We used Pepperidge Farm thin wheat.
  • Matcha aioli

Cut the crusts off and cut the bread slices into triangles. Store them in a resealable bag until ready to use.

Using either a knife or a mandolin, cut the cucumber into paper thin slices.

Spread matcha aioli onto bread triangles and top with a layer of cucumber slices, overlapping them slightly. Top with another bread triangle.


To make the matcha aioli you will need:

  • 1/3 cup of mayonnaise
  • 1 teaspoon of finely chopped capers
  • 1 teaspoon of lemon zest
  • 1/4  teaspoon of matcha green tea
  • ¼ teaspoon of salt
  • 1/8 of a teaspoon of ground black pepper

In a small bowl combine mayonnaise, capers, lemon zest, matcha, salt and pepper and stir until blended and smooth.  Store in a covered container in the refrigerator for up to a day.

Easily Entertained tip: All of your tea sandwiches can be made earlier in the day, covered with damp paper towels in an airtight container, and refrigerated until serving time. Garnish them just before serving.

To make the Artichoke Spinach Crostini you will need:

  • 1 teaspoon of olive oil
  • 1 (6 oz.) bag of fresh baby spinach, chopped
  • 9 oz. of jarred artichoke hearts, drained and chopped
  • 1 tablespoon of salted butter
  • ¼ cup of thinly sliced shallot
  • 5 oz. of cream cheese, softened
  • ¾ of a cup of freshly grated Parmesan cheese
  • ¼ cup of mayonnaise
  • ¼ cup of sour cream
  • ½ teaspoon of salt
  • ¼ teaspoon of ground black pepper
  • 24 crostini
  • Red bell pepper for garnish

Heat oven to 350 F.
Lightly spray a baking dish with cooking spray or rub it with oil.
In a large, non-stick sauté pan, heat olive oil over medium high heat, add spinach, shallots and artichoke hearts and stir until spinach is wilted.

In a food processor combine cream cheese, Parmesan cheese, mayonnaise, sour cream, salt and pepper. Add the spinach mixture and pulse until combined.

Spread mixture into prepared baking dish and bake until hot and bubbly around the edged.  About 25 to 30 minutes.

Let cool 10 minutes and spread onto crostini.  Garnish with red bell pepper if desired.

To make crostini: cut a French bread into ¼ inch slices, spray with Pam olive oil spray, salt, pepper and bake for about 10 minutes until golden and toasted.


FullSizeRender-8 (1)

To make the Mother of Dragons cocktail you will need:

  • 2 tablespoons fresh dragon fruit fleshFullSizeRender-2
  • 2 strips dragon fruit skin
  • 12-15 mint leaves
  • 1 tablespoon fresh lime juice
  • Ice
  • 3 oz Prosecco or other sparkling wine

In the bottom of a cocktail shaker, muddle the dragon fruit flesh and skin, mint leaves, and lime juice until well combined and fragrant. Add the Prosecco and ice to the glass and let sit until it turns pink. Stir and strain into a glass. Garnish with a lime wheel.

IMG_0626

Print Friendly

Iron Throne Cupcakes …

…with Bacon and Ommegang 7 Kingdoms Beer

The Iron Throne- many have died because of it.  Some in their quest to rule, and others from the sentences they received.  Some went mad… and some probably just caught tetanus from one of its many sharp edges.

In spite of the constant threat of death, you know you still want one!  If not to rule over the 7 Kingdoms, then for your living room so you can rule over the TV remote.   And sure, you could defeat all of your enemies and spend the next 100 days forging your own out of their melted swords, but… we may have a better idea.

It involves BACON!

And if that isn’t thrilling enough, we bring to the table beer, chocolate, pretzels and peanut butter.

In our scenario- you can have your throne… and eat it too!

Game of Thrones Bacon Throne


To make these cupcakes you will need:

  • Cupcakes.  Either homemade from your favorite recipe, made from a cake mix following the instructions on the box or store bought.
  • A bottle of Ommegang Seven Kingdoms Hoppy Wheat Ale
  • 1 lb. of thick cut bacon. The thicker the better. Keep refrigerated until ready to use. You may even want to pop it into the freezer for a bit so it is easier to cut.
  • 3/4 cup dark brown sugar
  • 1 bag of thin stick pretzels
  • Brown tulip baking cups

A small amount of chocolate to melt and drizzle over top.  We used milk chocolate Wilton baking melts.


To make the peanut butter icing you will need:

  • 10 oz. of cream cheese at room temperature
  • 1 stick of unsalted butter
  • 5 cups of powdered sugar
  • 2/3 cup smooth peanut butter.  Not the natural kind that separates.
  • 1 tsp. vanilla

Bake and cool your cupcakes. While they are cooling you can candy your bacon.

Turn your oven up to 400 degrees.

Line a baking sheet with aluminum foil and set a wire cooling on top.

With kitchen shears or a sharp knife, cut your bacon into smaller pieces.  Be sure to cut it into points. The goal is to you get rid of all the straight edges.  You want to have about 3 different sizes here so that you can make the cupcakes higher in the center and then gradually shorter going out to the ends of your cupcake.

Lay bacon on top of cooling rack. Make sure all of your pieces are set in from the very ends of the rack and cookie sheet.  Any bacon pieces near the end or hanging over, will make a greasy mess in the bottom of your oven.

Cook for 10 minutes.

While the bacon is cooking, combine the brown sugar and 1/3 cup of the beer in a small bowl.

After cooking for ten minutes, remove the bacon and coat with the sugar beer mixture.  There are a few ways to do this: you can brush one side with the beer then flip it over and brush the other side, or you can do what we did which was put small batches directly into the bowl of your mixture and gently stir them around until they are full coated.

Return the bacon to your tray and put it back into the oven for another 10-12 minutes or until it is crisp.

As the bacon cools it will get an almost glossy finish.

Take your thin pretzel sticks and cut the tops into sharp edges like you did the bacon.  This is a little bit harder since the pretzels are brittle and have a tendency to break while you are cutting them.  We found it is best to use a serrated knife and delicately saw through the pretzels.  It get easier to do once you get a feel for it.  Place your pretzels aside while you make your peanut butter icing. Just like the bacon, you need a few different sizes of pretzels.

To make the icing, put the butter and cream cheese into the bowl of your mixer fitted with the paddle attachment.  You can also do this in a bowl using your hand mixer.  Cream the butter and cream cheese until fluffy.

Slowly add the powdered sugar about a cup at a time, mixing on low in between additions and going up to a higher speed once the powdered sugar is combined.

Once all the sugar is combined, add your vanilla and peanut butter.  Then whip for 3-5 mins. Until your frosting is fluffy.

To decorate your cupcakes we suggest piping your icing on with a bag and star tip.  The goal here is to have a nice, high peak in the center that will help you make the shape of your throne.  You can use a butter knife instead, just remember to make a cone of icing that is higher in the middle.

Once your cupcakes are frosted, start in the center with your tallest pieces of bacon and pretzels.  Then us the medium pieces and shortest pieces as you get near the edge.

Easily Entertained Tip: When you are finished sticking all of your pieces into the cupcakes put a handful of chocolate melts into a small ziplock bag.  Leave the bag open a tiny bit and put it onto the microwave for about 30 seconds.  Squish the pieces around in the bag with your fingers until they are smooth.  If they are not fully melted you can put them back into the microwave for 10 second intervals until they are.

Once they are smooth, cut a very small piece off one corner of the bag and use it like a pastry bag to drizzle chocolate over all of your thrones.

Game of Thrones Bacon Throne

Put your finished thrones into the brown tulip cups and there you have it. Edible Iron Thrones for all!  The perfect snack to enjoy while watching the new season of Game of Thrones on HBO.

Print Friendly

Celebrate with Seuss

These Things will not bite you.
They want to have fun.

Then, out of the box came Thing Two and Thing One!

-Dr. Seuss. The Cat in the Hat

Or in this case… out of a cupcake box.

And we’re pretty sure that you’re going to want to bite THEM!


Since today is Dr. Seuss’ birthday, we are reminded of this Dr. Seuss baby shower- One of the first dessert tables we ever put together.

The menu consisted of:

  • Vanilla and chocolate Thing 1 and Thing 2 cupcakes
  • Oreo and peanut butter truffle pops
  • Blue cotton candy
  • And trays of homemade Italian cookies (courtesy Jessica’s lovely grandmother, Nonna)

The cupcakes were a mix of chocolate and vanilla topped with bright turquoise buttercream.


To make these you will need:

  • Cupcakes.  Either homemade from your favorite recipe, made from a cake mix following the instructions on the box or store bought.
  • Cupcake liners in your choice of matching colors
  • Icing. Can be either homemade from your favorite recipe or your favorite store brand.
  • Wilton Teal icing color
  • Toothpicks
  • A decorating bag and your choice of tip or a large Ziplock or other plastic storage bag.
  • This printable from DigitalDesignsByA
  • Red Tulip baking cups from Paper Mart
  • Glue if not using label paper for your design

Bake the cupcakes in the regular cupcake wrappers following the recipe on the box, or whatever recipe you have decided to use.

While your cupcakes are cooling, work on your decorative cupcake wrappers.

The design can be printed on whatever type of paper that you prefer- cardstock, full-sheet sticky labels or plain, old copy paper.  We used plain, old copy paper. Then cut around the outside edge.

Once they are all cut out, (or, if you’re lucky enough to have a craft punch of the same size- you can punch them out instead of cutting them), stick (if you printed them on labels), or glue them onto your red tulip cups.

When your cupcakes are cool, you can get them ready to ice.

Start by coloring your icing.  When using the gel type of food coloring remember- less is more.  We like to start with a small amount, stir and then add more if we think it’s necessary.  Using one of the toothpicks, scoop out a small amount of gel and add it to your icing.  Use a spoon to give it a good stir and distribute the color.

We want these to be bright teal, so you may need to repeat the process again (and possibly more than that.) with a new toothpick or the other side of your original one.  You never want to put a toothpick that has icing on it back into your gel.

Easily Entertained tip: If you are going to be serving them soon- we find it easier to put the cupcakes into the red wrappers before icing them.  Or if you are making them in advance- you can ice them, put them into the fridge to set up and then drop them into the wrappers before serving.  The point here is, that its harder… and messier to try and get just frosted and squishy cupcakes neatly into the tulip cups.

You can use any decorating tip you prefer.  The main idea here is to pipe the icing nice and high so that you can see it above the red wrapper.

They’ll look nice on a platter, cake pedestal or cupcake stand.

Dr. Seuss cupcakes
Once they are finished you can eat them any way you like- in a house, with a mouse, on a boat, with a goat, on a train, in the rain… well, you get the idea.

Happy Birthday, Dr. Seuss!!

 

 

 

Print Friendly

Seuss Birthday Party ideas

Since Dr. Seuss’ birthday is coming up on March 2 we wanted to share a great idea for a kids birthday party. This particular party was for my twins first birthday.  Because when finding out you are having twins wouldn’t the first thought be of thing 1 and thing 2? I know it was for me.


For decorations we decided to display a few books from the Seuss library. We figured, why not go with the original?  The other decorations that were used throughout the room were all purchased through Birthday Express and Etsy .

decorations


cake table

To make the cake we found these amazing Thing 1 and Thing 2 Edible fondant cake toppers from Etsy and built the cakes around them. For the smash cakes we found red and white striped candle stick holders from Gold Canyon Co. and topped them with white 8 inch square dinner plates.

Easily Entertained tip: If you can’t find the exact candle stick holders you can take plain white candle sticks and either paint red stripes or use red Duct tape.

close up of cake


To tie the theme together we came up with unique names for each food item:

  • Sausage & Peppers–Yot in a Pot (There’s a Wocket in my Pocket)
  • Rolls–Schlott’s Knotts (Did I Ever Tell You How Lucky You Are?)
  • Eggplant Parmesan–Horton Hatches an Egg(plant parm)
  • Meatballs–Biggle Balls (Dr. Seuss Sleep Book)
  • Penne with marinara–Poodles Eating Noodles (Fox in Socks)
  • Penne Vodka–Poodles Eating Drunken Noodles (Fox in Socks)
  • Roast Beast Deli Platter (How the Grinch Stole Christmas)
  • Chinese Coleslaw–Prairies of Prax (The Sneetches and Other Stories)
  • Pasta Salad–Poodles Eating Cold Noodles (Fox in Socks)
  • Potato Salad–Pomplamoose Pass the Potatoes (I Had Trouble Getting to Solla Sollew)
  • Garden Salad–Grickle Grass Salad (The Lorax)
  • There’s a Wocket in my PB&J pocket
  • Sangria–Grown Up Seuss Juice
  • Hop on Soda Pop
  • Iced Tea–Beezlenut Splash

The most fun was finding infant size Converse. I just wished they were in my size!

little buddy

Print Friendly

The X-Files Black Oil Martini

As this new, and hopefully not last, season (we’re looking at you Fox and hoping that this was a test to see if folks are still interested.  Just so you know… we are!) of X-Files comes to a close… we thought it might be nice to offer up a recipe to help ease the pain.

This Black Oil Martini is as sweet as it is deadly.  Skeptical? Just give it a try.  A few of these and we’re pretty sure, that you’ll believe just about anything!

Black Oil Martini

Serves 2

Ingredients

  • 3 oz. black rum
  • 1 1/2 oz. crème de cacao
  • 1 1/2 cups of ice
  • black food coloring

Directions
Add black rum, cream de cacao, ice and 2 drops of food coloring to cocktail shaker and shake.

Strain into glass and enjoy!
Black Oil Martini

The perfect drink to serve next time a member of the Syndicate drops by.  And, if that member happens to be our personal favorite X-Files baddie, Cigarette Smoking/Cancer Man.  You’ll also want to make sure you have plenty of packs of Morleys on hand.

We made ours with this amazing free printable from Home Pacific.

Bottoms up!


 

Martini based on the Black Widow Martini by Betty Crocker!

 

Print Friendly

Flukeman Jello

“I wouldn’t have changed a day. Well, maybe the Flukeman thing. I could have lived without that.” -Scully

“In The Field Where I Died”

Today’s post is a shout-out to both our home state of NJ, and one of our favorite X-files creatures. You can be a good… Host (see what we did there?) if you serve this Flukeman inspired dessert at your finale viewing party.

You will need:

  • A 3 oz. box of Berry Blue JELL-O
  • A clear glass bowl
  • A printout of your favorite Flukeman photo

This recipe is as easy as it gets!  A little bit of boiling water is all you need to begin. Just follow the instructions on the JELL-O package and your Flukeman will soon be floating blissfully in a sea of blue.

  • 1 cup boiling water
  • 1 pkg. (0.3 oz.) JELL-O Berry Blue Gelatin
  • 1 cup cold water
  • Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water.
  • Pour into bowl.
  • Refrigerate 2 hours or until firm.

Now- you can choose to do this one of two ways… in one larger bowl like we did, or in smaller, individual portions.  It all depends on what you are going to serve it in. We got our larger, square-shaped bowl at a local dollar store. Look for one without writing or etching on the bottom.

We weren’t quite sure what size Flukeman we were going to use, so we printed out a few options- one 5×7 photo and one 4×6.  It may depend solely on the size bowl that you are using, but we found that both sizes worked well with our square bowl.  In the end, we decided to go for maximum Flukeman and chose the larger photo cropped just to his face.

Cut your Flukeman image to fit on the bottom of your bowl.  You can leave the background intact like we did, or you can cut him out along the outside edge of the image itself.  Use whichever look you like better.

Then, once the JELL-O is firm, you can use a tiny bit of clear, non-toxic glue around the front edge of the image to hold it in place to the bottom of your bowl.  Place the image face up on a table or countertop, and put a small amount of glue around the edge.

Easily Entertained tip: Look through the bottom of the bowl to see where your Flukeman looks best. When you are happy with his placement, press the bowl down on top of the image and let it sit for a few minuets until your glue has a chance to dry.

photo 3-10

Hopefully at this point, your friends and fellow x-philes will applaud your ingenuity for taking one of the series grossest creatures and turning it into a delicious dessert. Huzzah!

Print Friendly

I Want to Believe There Will be Another Season of the X-Files Oreo Truffle Pops

To make these pops you will need:

  • 1 package of Oreo cookies
  • 1 8oz. package cream cheese (softened)
  • Lime green chocolate melts. Wilton or Bakerella.
  • Foil, parchment or wax paper
  • Food processor or large Ziplock bag
  • Lollipop sticks
  • Small cellophane bags
  • Curly ribbon or twist ties
  • Alien print outs from Cameolandia or your own design
  • White cardstock
  • Hot glue gun and glue

Throw all of the cookies into the food processor or into a Ziplock bag and crush them into a fine consistency. If using the bag method you can then use a rolling pin, rubber mallet or even a can of soup to crush them by whacking the outside of the sealed bag. (The goal here is to keep all of the crumbs inside of the bag and not all over your kitchen!)   We prefer the food processor method because it results in more evenly crushed cookies, but either process is fine.

cake pops

Once the cookies are crushed, scoop out 3-4 tablespoons and place them aside. These will be used later to sprinkle on top of the pops.

Next, stir in the entire package of softened cream cheese. Using the back of a wooden spoon or your hands to combine it with the crushed Oreos.  When you are done, it should look more like a dough.

photo 2-22

You can then use a tablespoon to scoop out portions or use a knife to cut the dough into inch squares. Roll this mixture into 1 inch balls, (You should get about 36.) place on a plate or foil, parchment or wax paper covered cookie sheet  and put into the fridge.

photo 2-23

While your truffles are chilling, melt chocolate as directed on the package. We prefer using a double boiler on the stove or placing a heat safe bowl over a smaller pot filled with simmering water, but the microwave method is also fine.

There are two ways to make the pops- you can dip them in the chocolate and place them pop down on a foil, parchment or wax paper cookie sheet so that they stand up on their own, or you can dip them pop down and stick them into a foam block so that they are more like lollipops.  We went with the lollipop approach.

Once the chocolate is melted, take a few of the truffles out of the fridge.  The colder they are the easier they are to dip.  If they are too soft, they tend to fall off of the sticks in during the dipping process.

Dip the very edge of the stick into the chocolate and then stick that end into the truffle pushing in about ¾ of the way in.  This holds the stick in place and makes it easier and less messy to cover the rest of the truffle in the chocolate.  Now dip the entire truffle into the chocolate rolling it around until it is fully covered and the chocolate meets up to the stick.  Let some of the chocolate drip back into your bowl so it’s not too gloppy when place it onto your cookie sheet or stick it into your foam block.  If using a cookie sheet, place it down and sprinkle a tiny bit of the reserved cookie crumbs over the chocolate.  If sticking them upright into a Styrofoam block, sprinkle the crumbs on over a paper plate or small bowl before placing them into the foam.

photo 3-18photo 2-24

Easily Entertained tip: if using a Styrofoam sheet, take a stick before you begin and pre-poke holes about and inch and a half apart on the entire surface of the foam sheet. Push the stick about ¾ of the way into the foam.  This will make it easier later when you are trying to stand up the chocolate covered truffle pops.

The chocolate dries quickly, so you will need to sprinkle the crumbs onto each pop right after you dip it.

While the pops are drying, cut out your alien designs. We printed them out on cardstock so they would be a little thicker and hold up to the glue.

Once all the pops are dry, you can put them into the bags and use the ribbon or twist ties to seal them and attach the decorative tags.

Normally we would use a small hole punch on the tags and attach them to the pops with the ribbon/twist ties, but this design was a little too small for that. Instead, we used a tiny bit of hot glue to attach it the cellophane just below the pop.

photo 1-23

And there you have it folks- the perfect sweet treat for the alien and Oreo loving fans at your viewing party. Enjoy!

Print Friendly
Older posts

© 2017 Easily Entertained

Theme by Anders NorenUp ↑