Stand In Event Planning
Two best friends with a passion for event planning decided to create a blog to share ideas and inspirations, if you are looking for something particular, ask us and we will find an inspiration for you!
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Red Wine Sangria {Recipe adapted from Bobby Flay}Ingredients2 bottle of dry red wine1 cup brandy1/2 cup triple sec1 cup orange juice1 cup pomegranate juice1/2 cup simple syrup (equal parts sugar & water, heated until sugar dissolves and cooled)1 orange, sliced – I used a blood orange1 apple, sliced – recommend Fuji or Honeycrisp1 cup blackberries (OR blueberries, strawberries, raspberries)Pomegranate seeds – optionalDirectionsIn a large container or pitcher, mix all the ingredients together, seal it and let it stand for at least 24 hours in the refrigerator before serving.
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Beer Margarita:1 can (12 oz) frozen limeade concentrate (thawed but still chilled)12 oz tequila12 oz water12 oz beer (Corona is prefered, or a lime flavored beer)icePour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended. Add plenty of ice. Adjust with additional water, if needed.Garnish with lime slice as seen above, if you like.
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Rice Krispies Treats Dipping Pops!
Click here for this fun hands on activity for parties or just at home with the kids
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Click herefor a DYI tutorial to make these delicious treats!
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The Perfect Vanilla Cupcakes
Ingredients
3/4 cup unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 tablespoon pure vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups cake flour
1 1/4 cups whole milk
Directions
1. Preheat oven to 350°F.
2. Bring the eggs, milk & butter to room temperature (don’t skip this step, it’s very important!)
3. In a mixing bowl, cream together butter and sugar until light and pale.
4. Add in the eggs one at a time and mix until combined
5. Sift (yes, sift!) together flour, salt and baking powder together
6. Stir together vanilla and milk
7. Alternately add dry ingredients and milk to mixing bowl, scraping down after each addition. Start and end with dry ingredients
8. Fill paper-lined muffin tins with batter 2/3 full.
9. Bake at 350° for 18- 20 minute
Swiss Meringue Buttercream
Ingredients
1 lb unsalted butter, softened
2 cups sugar
8 egg whites
1 cup crème friache or sour cream
1 tablespoon vanilla extract
Seeds from 2 vanilla beans
Directions
1. Combine sugar & egg whites in mixer bowl and whisk together over simmering water until hot to the touch and all of the sugar has melted and no longer grainy
2. Transfer bowl to mixer stand and whip on high until fluffy & cool – about 10 minutes
3. With the mixer on low, add the softened butter 1 tablespoon at a time until incorporated. Add in vanilla, crème fraiche or sour cream, and vanilla beans. Beat until smooth (it may look curdled, but just continue to mix & it will be fine!).
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Monkey themed baby shower for twins, cute cupcake!
Banana Chocolate Chip Cupcakes with Peanut Butter Frosting
adapted from Bon Appetit
Ingredients-1 1/4 cups all purpose flour-1 1/2 teaspoons baking powder-1/2 teaspoon baking soda-1/4 teaspoon salt-2 very ripe large bananas, peeled-1/2 cup sour cream-1 1/2 teaspoons vanilla extract-3/4 cup sugar-1/2 cup (1 stick) unsalted butter, room temperature-1 large egg-1 large egg yolk-10oz semisweet chocolate chips
Directions1. Position rack in center of oven and preheat to 350°F. 2.Line 12 standard (1/3-cup) muffin cups with paper liners. 3. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. 4. Mash bananas with fork in another medium bowl until smooth. 5.Mix sour cream and vanilla into bananas.6. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. 7. Add egg and egg yolk and beat until well blended. 8. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. 9. Add chocolate chips and stir by hand.10. Divide batter among prepared muffin cups (generous 1/4 cup for each).11. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
Peanut Butter Frosting
Ingredients2 cups powdered sugar1 8-ounce package cream cheese, room temperature1/2 cup (1 stick) unsalted butter, room temperature1 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Directions1. Sift powdered sugar into large bowl. 2. Add cream cheese, butter, and peanut butter. 3. Using electric mixer, beat mixture until smooth. 4. Spread frosting over top of cupcakes, dividing equally. Tip: Frosting can be made 1 day ahead. Store airtight at room temperature.
Download cupcake toppers HERE. -
I love to cook and EAT so its only right that I post some Food…
Potato Salad bites for a baby shower…
Ingredients:
10 small red potatoes
¼ cup chopped pimiento-stuffed olives
2 teaspoons minced fresh parsley
1 teaspoon finely chopped onion
½ cup mayonnaise
1 ¾ teaspoons Dijon mustard
1/8 teaspoon pepper
¼ teaspoon salt
Paprika
Parsley sprigs, optionalDirections:
1.Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry.
2. Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out the pulp, leaving a 3/8 in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion,. Combine the mayonnaise, mustard and pepper; gently stir into potato mixture.
3. Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley in desired.
