Sunday night was a double whammy – the Golden Globes and our beloved Holly’s birthday! A dual reason to celebrate.
Now, you might remember me trying to make Holly a “healthy” cake from black beans, as documented in this video. That didn’t go so well. So, I tried again Sunday morning to make a “real” cake. Not so great, either. Note to self – it is extremely difficult to soften butter at room temperature when it is snowing outside.
Oh, geez, what to do now? Cake Hag to the rescue!! If you remember, they were the star of our dinner with Eddie + Jaithan this past summer, with their luscious red velvet cake. I called Maggie & Katie and even though they had been closed due to the snow/ice storm, they had one perfect cake, just for me. I have never been more relieved. Four layers of rich, dark chocolate cake layered with scrumptious chocolate buttercream. Thanks, Ladies!! Click here to see how it all turned out
Last night was bestie Holly’s birthday and the Golden Globe Awards. Both more fun than ever when combined.
But the champagne flowed and the cake gobbled, so I am feeling a bit slow today. I thought I would share this fabulous website called Sprinkle Bakes, which has the most gorgeous photography and recipes that will definitely make you smile. And with all the dismal weather we have been having, a bright spot is most welcome.
Go over to visit this scrumptious emporium and I will be back with all the details of Holly’s party tomorrow. Pinky swear.
xoxo, Patti
Today blogging to Eddie Murphy – Party All The Time
There are so many fab blogs out there that I bet you’ve never read. And since being snowed in all week, I’ve had plenty of time to scour the web to find the best cozy recipes for you.
How about spaghetti and mozzarella stuffed meatballs from Babble? Aren’t these gorgeous?
Nom, nom, nom!
And Tessa over at Handle The Heat had me swooning with her chicken wrapped in proscuitto and sage. Golly that sounds scrumptious.
At Let’s Dish they are baking up Snickerdoodle Bread. OMG, are you kidding me? That sounds fantastic!
So, if you are snowed in, there are three recipes to try. Don’t they sound tasty?
xoxo, Patti
Today blogging to Smokey Robinson and The Miracles – Cruisin’
Yesterday was such fun. With the snow piling up, Atlanta shut down. The neighbors took to the park to sled and just play in the snow. And since all that sledding and snowball fighting works up an appetite, I suggested a pot luck supper at our house around 5pm.
My friend Barry and I made a little video for you on how not to bake. I think you will like it. Take a look as we try to make a special cake for Holly’s birthday.
The winner of our CSN $65.00 gift card is Clint! Hooray for Clint! I will email you the code so you can get to shopping. I would love to hear what you picked out.
We are finally recovered from Thanksgiving (I think). It was a wonderful time with fabulous friends and I bet you want to hear all about it. Lets do it!
Just between you and me, I had no intention of hosting Thanksgiving Dinner, but when bestie Diane said she was coming home, I knew that called for something special. We bought the turkey, planned a few dishes, invited a few friends, bought a case of bubbly. Then our incredible friends from Black Tie Barbecue told me they were holding a smoked turkey with my name on it, I decided to go ahead and roast the turkey we had at home and freeze the meat for the Christmas party nibble ingredients.
Do you remember the photo of those smoking turkeys? Unbelievable.
I trust by now you have the turkey thawing (or have made arrangements – perhaps with Black Tie Barbecue for one of their mouthwatering smoked turkeys? Call 404.840.9256 to see if they have just one more they can put aside for you. This is what I am doing this year…shhhh, it’s just between us.)
The Buckhead Life folks are responsible for some of our city’s most famed restaurants. Their Head Chefs give us a little advice for dealing with the year’s most fretted-over dinner. Don’t fret, Darlings. Grab a beverage and see what our chef buddies have to say.
Daryl Gassmann – Chops Lobster Bar
“The best advice I could give to anyone about cooking Thanksgiving dinner is to ask for help! Don’t try to be Martha Stewart unless going all out is what you’ve been waiting for all year. Most guests love to bring a pie or a side dish. They enjoy it and Thanksgiving is one of those dinners that feels more special when everyone chips in.”
Charles Schwab – Buckhead Diner
“My best tip for Thanksgiving is to brine your turkey in a salt water solution (1 cup of Kosher salt to 1 gallon of water) for 1 hour per pound of turkey two days before cooking. Pull your turkey out of the brine the night before cooking and place it on an oven rack over a baking sheet. Place the unwrapped bird in the fridge and allow it to air dry. On the day of your meal, rub your turkey with butter, sage, and lemon and roast until it reaches 155 degrees internal temperature. No more dry bird.”
Doug Turbush – Bluepointe
“Get creative with your aromatics. Stuff the bird with a split head of garlic, thyme, parsley stems, onion, celery, carrot, ancho chilies & orange zest. This will not only flavor the bird, but give your gravy a little zing too. And, I couldn’t do without the perfect wine to accompany me as I work and the bird when I’m done.”
Piero Premoli – Pricci
“My favorite ingredient for the Thanksgiving Dinner is pumpkin and my favorite kitchen tool is my roasting pan. When pumpkin meets a roasting pan, with the help of fresh chili, aged pecorino cheese and olive oil, it’s magic! You won’t believe how good a vegetable can taste.”
See? Easy! I will be back with all sorts of tips through the week. I wouldn’t dream of letting you go it alone!
I love the holidays. I love get togethers. And food. So get togethers revolving around food, friends and the holidays are the greatest.
Our besties, Crystal and Teague, throw a big Friendsgiving party every year. It is for friends and friends that are basically family. This year about 40 friends (some old, some new), got together for the annual pot luck. Crystal and Teague provide all the meats and this year that meant pork shoulder and two turkeys! Everyone else brings the sides and desserts and a beverage. It is the best fun and a sure sign that the holidays are under way.
