Anatomy of a Dinner Party: a day in the life of a hospitalityaholic
 

March, 2016

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Peeping…Peeps

Saturday, March 26th, 2016

Good Morning Darlings!

Oh My Goshy! How much do I love Easter? What do I love best? The PEEPS of course! I mean – really! They are totes adorbs and so yummy.

I got a special Peeps cookbook in the mail called Peeps-a-licious! and I’m completely smitten. Apologies for not writing about this sooner, but this book has all the ways you can cook with our little marshmallow buddies. And if you score them after Sunday, 50% off! Voila!

 Look at how cute this cake is – any little one would adore this, so it’s not just for Easter! Okay, not just little ones, I would be totally melty if someone made this for me.

PeepsBunnyCake

 

 

And it’s not too late to make these adorable Peeps In A Nest!

EasterPeepNests (1)

 

I would use these at each place setting with a sweet pastel place card. What do you think?

These are not just Easter ideas – use them all through Spring!

How about Peep Creme Brulee? Buy the book and learn how to make this! You’ll make somebunny very happy, my little chickadee! See what I did there?

PeepsCremeBrulee

Hoppy Easter my darlings!

xoxo, Patti

Lemonlicious

Friday, March 25th, 2016

Good Morning Darlings!

I’ve been so busy lately, but I’ve missed you! And now it’s almost Easter.

Bestie Melanie is cooking dinner and I am contributing deviled eggs and lemon meringue cupcakes. Don’t these cupcakes sound divine? Take a look at how pretty they are!

LemonCupcakes

Now, that isn’t my finished product, but it did come from the lovely people at Nielsen-Massey, who were so kind to send me their gorgeous vanilla AND lemon extract so I could recreate this masterpiece at home.

And, it would not be kind of me to keep the recipe all to myself. Here you go – make these and look like a superstar this Sunday!

Lemon Cupcakes with Marshmallow Meringue(Makes 2 Dozen)

For the Cupcakes:
2½ cups cake flour
2 teaspoons baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1½ cups sugar
2 tablespoons lemon zest (3-4 large lemons)
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
½ teaspoon Nielsen-Massey Pure Lemon Extract
3 large eggs
½ cup low-fat buttermilk

Directions
Preheat oven to 350?F. Place paper liners into two standard cupcake tins; set aside. In a medium bowl, add flour, baking powder and salt; whisk to blend and set aside.In a large mixing bowl, add butter, sugar, lemon zest, and vanilla and lemon extracts. With a handheld mixer, beat on medium-high speed until fluffy, about 2-3 minutes. Add eggs one at a time, beating after each addition. Reduce speed to low. Add dry ingredients one-half at a time, alternating with buttermilk; beat after each addition and scrape sides of bowl as needed. Do not overmix batter.Fill each liner with about ¼ cup batter and bake until done, about 18 minutes. Carefully place cupcakes in 2 (9 x 13) pans and cover with plastic wrap; set aside to cool. Make sure the wrap does not touch the cupcake tops; this method of cooling will make deliciously moist cupcakes.

For the Marshmallow Meringue:
4 egg whites
¼ teaspoon cream of tartar
¼ cup sugar
1 cup marshmallow creme
½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¼ teaspoon Nielsen-Massey Pure Lemon Extract

Directions
In a large bowl, add egg whites and cream of tartar. With a handheld mixer, beat on medium-high speed until foamy. Increase mixer speed to high and gradually add sugar until soft peaks form.Add marshmallow creme, vanilla and lemon extracts, and beat until combined. Using the back of a spoon, mound and creatively swirl meringue onto each cooled cupcake.Place cupcakes on a rimmed sheet pan. Use a handheld kitchen torch or place under a broiler and toast until golden brown. If using the broiler method, watch to ensure meringue does not over brown.

xoxo, Patti