Easily Entertained

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

Tag: GOT

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.

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.


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.

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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.


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.

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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.

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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.


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.

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