Showing posts with label baby shower. Show all posts
Showing posts with label baby shower. Show all posts

Thursday, June 2, 2016

Tea Sandwiches for a Baby Shower #recipe @lucyburdette



Anita, Lisa, Lucy, Molly, Joyce, Yvonne--the crew!
LUCY BURDETTE: I can remember quite clearly fancy parties that my parents threw, particularly around the holidays. My mother would order long loaves of white bread, one dyed red or pink, one dyed green, and the third left white. She would have them sliced lengthwise instead of crosswise. And then she would construct three layers, red, white, and green, with two types of fillings, and cut them into finger sandwiches.

When I offered to throw a baby shower for our daughter, I thought finger sandwiches would be the way to go for a ladies' tea. But no food coloring this time, thank you very much! 


Joyce's mini-cheesecakes

Molly's mother-in-law provided the sweets, and I made three kinds of sandwiches and a big bowl of fruit salad. Of course we made too many of everything, so will be eating little triangles of sandwich for the rest of the week. 






Tonka watches over the gifts


The shower was a big hit – I don't think anyone enjoyed it more than Tonka!

 
Cucumber watercress sandwiches

1 16 ounce tub whipped cream cheese, softened
One half lemon, zested
2 tablespoons fresh dill, chopped finely
One large cucumber, finely sliced
One bunch watercress, washed, dried and separated from the stems
One loaf nice white or wheat bread

Mix the zest and the dill with the cream cheese and stir well. Taste to see if the seasonings suit. We did not feel the need for added salt or pepper. You could also add fresh chopped chives.

 


 
Wash the watercress, spin dry, and detach it from the stems. Set this aside. 




 

Wash one large Persian cucumber, cut off the ends, and slice this thinly. We used a mandolin, which made a tedious job super easy. We also decided to leave on the skin for the nice touch of green.

 


the sandwich brigade



Cover one side of each slice of bread with the cream cheese mixture. Press a layer of sliced cucumbers into one side and a layer of watercress into the other. 

 





Close the sandwich and cut into triangles, or whatever shape you prefer. We chose not to take the crusts off because of the funny shape of the bread.

 



Curried egg salad sandwiches

12 boiled eggs
One heaping teaspoon good curry powder
1 tablespoon amazing maple mustard
1/4 to 1/2 cup good mayonnaise
1 to 2 tablespoons finely chopped fresh dill

Peel the eggs and mash them fairly finely with a pastry cutter. Add the mayonnaise, mustard, curry powder, and dill, and stir well. Taste for seasoning. Spread on good whole-grain bread, adding watercress or other delicate green if you wish. Cut into triangles.

I meant to have more photos of the whole table, along with our mini-ham biscuits, but I got caught up in hostess duties and fell behind. These sandwiches would be fun for any daytime celebration--graduations, weddings, anniversaries.... And hey these would be perfect to snack on while reading Krista's new book, THE DIVA SERVES HIGH TEA!














The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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Tuesday, December 11, 2012

Blue Velvet Cupcakes and a Cupcake Menorah for Hanukkah Week from Cleo Coyle


Like red velvet cake, blue velvet carries a wonderful hint of cocoa. This is a beautiful cupcake for birthday parties and baby or wedding showers. Because blue is also the color for Hanukkah, I used this recipe to make a cupcake menorah for the first night of Hanukkah this past Saturday evening--and, no, unlike the oil, they did not last eight days! My husband and our friends ate them all on the very first night.

As for the recipe, I'm passing on an easy one to make. It even uses a cake mix as a starter, but there are some tricky aspects, which is why I’m sharing some tips, too.

Whether you are celebrating Hanukkah, Christmas, Kwanzaa, or Yule, I send you the warmest wishes for these cold, dark months...

May your own holidays be bright!

~ Cleo Coyle 





Cleo Coyle's 
Blue Velvet Cupcakes 
with 
Basic Buttercream Frosting 


 To download this recipe in a PDF document that you can print, save, or share, click here.




Makes about 16 cupcakes

Ingredients

For the cupcakes

1 box of white or vanilla cake mix (with pudding in the mix)

4 teaspoons natural, unsweetened cocoa powder 

1/3 cup vegetable oil (I use canola)

3 eggs (lightly beaten with a fork)

1 cup whole milk + ¼ cup whole milk (add separately)

1 tablespoon white vinegar

1-2 teaspoons Royal Blue food coloring gel or paste (also called Icing Color)


For the basic buttercream frosting

10 tablespoons butter, softened

3 cups confectioners’ sugar (aka powdered or icing sugar)

3 tablespoons whole milk (+ maybe a little extra)

1 teaspoon vanilla extract

Royal Blue food coloring gel paste (also called Icing Color)

*Important Note on the food coloring: Because of the brown cocoa powder in this recipe, your cupcakes will end up turquoise in color (or even greenish) instead of blue if you use the wrong kind of food coloring or the wrong amount. To get the beautiful shade of blue in my photos, be sure you do two things: (1) Do not use water-based food coloring such as McCormick’s brand. Use a gel paste coloring. I used Wilton Royal Blue Icing Color gel paste. Michael’s stores carry it in their baking supplies section, but you can also buy it online; click here to see. (2) My other piece of advice is to use enough of the food coloring. Don’t skimp. Start with 1 full teaspoon, at least. You made need up to another full teaspoon to see your batter turn the shade of blue you like best. (Some bakers add a very small amount of violet gel paste to help achieve a deep, royal blue. Give that a try, if you like, but I did achieve a pretty blue color using only blue gel paste.)




Directions - For the...

Cupcakes

Step 1: First preheat your oven to 325° F. Place the vinegar in a measuring cup and fill to the 1 cup line with whole milk. Set aside for five minutes.

Step 2: Into a large mixing bowl, combine the box of cake mix, cocoa powder, vegetable or canola oil, and eggs. Add the sour milk from Step 1 and an additional ¼ cup whole milk. Beat with an electric mixer for about a minute until a smooth batter forms. (Be sure to scrape down the bowl as you mix.)

Step 3: Measure out 1 teaspoon of the royal blue gel paste and add it to the batter. Mix well and observe the color. You may need to add up to 1 more teaspoon of gel paste to achieve the depth of blue you want.

Step 4: Line cupcake tins with paper liners. Take out the ¼ cup container in your measuring set. Use it to measure out the batter for each cupcake. This will keep the size consistent.

Bake in your preheated 325° F. oven for 20 to 25 minutes (exact time depends on your oven). Cupcakes are done when the top is set and a toothpick inserted into the center of a test cupcake comes out free of wet batter. Transfer pans to a cooling rack and allow the cupcakes to cool in their pans at least five minutes before removing.


Directions for the...


Buttercream
Icing 


Notes for success: Canned icing doesn’t come close to comparing to the wonderful taste of homemade buttercream. It’s easy to make. Just be sure to: (1) Start with softened butter. Otherwise, you’ll struggle to cream it. (2) When adding milk start with the lowest amount possible and add it in very slowly until you achieve a smooth, spreadable icing. If you throw in a large amount of milk, you will end up with watery frosting—at that point, even if you whip more butter into it, the frosting may remain grainy. (Ask me how I know.)

Step 1: Into a mixing bowl, cut the softened butter into pieces. Measure in the vanilla. Using an electric mixer, cream these ingredients until light and fluffy. Stop the mixer.

Step 2: Add in the confectioners’ sugar and 3 tablespoons of milk. (No more!) Beat until the sugar is completely incorporated. If the frosting is still too thick, add in a very small splash of milk and beat again. Add in more milk this way, a little at a time, until you get a smooth consistency that’s easy to spread on your cupcake tops. (Try a test frosting of one cupcake to be sure.)

Step 3: Finally, add a small amount of gel paste coloring to the frosting and beat it again. Add more gel paste to achieve the exact shade of blue that you’d like. My method of adding the gel paste is pretty basic—I dip the tines of a fork into the bottle to scoop out the gel and roughly mix it into the frosting before beating again. Frost your cupcakes and eat with blue velvet joy!






May your
holidays be bright!


~ Cleo Coyle, author of 
The Coffeehouse Mysteries





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Now a Top-10
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bestseller...


And an Amazon and
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Bestseller
, nationwide!


A Mystery Guild
Featured Alternate
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Publisher's Weekly: “Sprightly…and engaging.”


Kirkus Reviews:
“Jingle bells, beautiful displays, scrumptious treats:
Holiday season in New York City has it all,
including murder…Coyle’s coffeehouse series
captures the New York experience,
from high-society parties to gritty back-street deals.
The fine mystery is followed by some holiday
recipes that will even pack the pounds on readers
who are only browsing them.”

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"A fun mixture of family, romance, cooking and...
a perfect Christmas mystery. A treat..."





Holiday Buzz
Contests!


The clock is ticking down
on some fun contests (links below).



* CONTEST #1 at Fresh Fiction

* CONTEST #2 at Latte Da!



* New Contest at Dru's Book Musings
Read a special excerpt from the opening of Holiday Buzz, leave a comment, and you will be entered to win a stainless steel NYPD travel mug, a personally inscribed copy of my new book, and my recipe card for Candy Cane Frosting. Contest ends Sat. Dec.15th - Click here to enter Dru's contest.


* New Contest at Lori's Reading Corner
Read a brand new exclusive excerpt from the book, a scene between Clare Cosi and her ex-husband Matt that I call: "Manhattan munchies, a tempting patty melt, and a clue to murder..." - Be sure to use Lori's entry form at the end of the post, and you will be entered to win a personally inscribed copy of Holiday Buzz and my recipe card for Candy Cane Frosting. Contest ends Sun. Dec. 23rd. Click here to enter Lori's contest.


Good luck
and have fun,
everyone!