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April
23
Mangia!
Filed Under Eat | Leave a Comment
A friend recently said that she feels like a total genius when she succeeds in having a home-cooked meal on the table for her family to enjoy. I do get that sentiment…the weekly meal planning, making grocery lists, grocery shopping, not to mention actually COOKING the meal at the end of a long day. I do believe “genius” is the right word. So, here is an easy (and I mean easy) weeknight meal that the fam will love. This also makes a great meal for a small dinner party (6-8), if you add a simple salad and heat some yummy, crusty bread (You’ll need to double the recipe). The whole thing will take less than 25 min. So, if you want to feel like a genius, too, give this one a try…
Sausage and Cream Pasta
Serves 4
Ingredients
1 pound Sweet Italian Sausage, ground or casings removed
1 1/2 TBS. chopped shallots OR chopped yellow onion
2 TBS. butter
1 TBS. vegetable or olive oil
1 cup heavy cream
Salt
Black Pepper, freshly ground from a pepper mill (if you have one)
1 pound pasta (The best type of pasta for this dish is a pasta that twists or has “cavities” that can trap the sausage and cream…like fusilli, conchiglie (shells) or orecchiette, penne, but any kind you have in your pantry is really O.K.).
1 cup freshly grated parmigiano-reggiano cheese
handful fresh spinach or arugula, OPTIONAL see below**
1. Cook the pasta as per directions on the package.
2. While pasta is cooking: if sausage is in a casing, remove it from casing and crumble it. I find it is easier to buy ground sweet Italian sausage that has no casing.
3. Put the chopped onions or shallots, butter and oil in a small saucepan, turn the heat to medium and saute for about 5 minutes. Stir frequently.
4. Add the crumbled sausage and cook until browned (about 7-10 min.). If you feel so moved, you can drain a little of the fat/grease from the sausage.
5. Turn up the heat to medium-high and add a few grindings of pepper and cream. Cook until cream thickens (about 5 min). Stir occasionally.
6. Toss the sauce with the cooked, drained pasta and serve immediately. Top generously with grated parmesan.
**I sometimes will toss in a handful of fresh spinach or arugula (if I have it on hand) when I mix the pasta and the sauce and stir over heat until the leaves are wilted a bit. This sneaks some “greens” into the meal, and I love the way it tastes!
Thanks to J.O. for another great recipe that is a go-to in our house!
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April
18
Sneaking in here to brag about one of my partners in crime – as she would never do it herself!!!
Sarah’s fabulous style and snazzy closet are featured in this month’s edition of Dallas Child and Fort Worth Child magazine. Take a peek. No wonder the phones are buzzing – who would want to miss a little direction from the kind of creativity people are talking about?
Well done Girlies!! xoxo from the GTG who’s closet wouldn’t couldn’t shouldn’t be photographed. EVER.
April
11
In one of our recent Go to Girls’ pow-wows, we were talking about our fave new makeup finds. Mind you, we had this make up discussion only after we had a lengthy debate on the race for the Republican nominee for President. We do not discuss purely superficial things such as make up & fashion, etc. We are complex girls. With that duly noted, we wanted to share a few of our make up finds. All of these are great, as the weather turns warmer, and you have to get in and out of your car 18 times a day, and it’s getting hotter, and, well, you get the picture. No one likes to feel make up running down their face. I love a foundation that is light and sheer, and SPF protection is always a plus.
Love Giorgio Armani’s Face Fabric for lots of reasons: Perfect for spring/summer. SPF 12. Light and clean feel. Sheer, so it doesn’t make you look like you are wearing any foundation at all. No need to use a brush. You can use your fingers, and it goes on like silk. Evens out your skin tone. Comes in 6 shades. $49. Available at Nordstrom with free shipping.
If you’re looking for a higher SPF, a friend turned us on to Revision Intellishade Tinted Moisturizer. What’s to love about this? SPF of 45. It’s acts as a 3 in 1: moisturizer, sunscreen, and skin tone color corrector. Even though it has a high SPF, it’s not at all greasy and goes on very smoothly. Will match your skin color perfectly. When you wear it, you don’t even feel like you’re wearing make up. $45. Available at Amazon.com.
Lastly, for the eyes. Started using Bobbi’s Brown’s Long-Wear Cream Shadow recently. So easy to apply. I just swipe it on with my fingers in literally 5 seconds. Stays on all day (even after 2 hours of being hot and sweaty at a Little League game). Comes in 17 colors. I love “Ballet Pink” for a natural everyday look. $24 at Neiman’s.
images courtesy of Nordstrom, Amazon & Neiman Marcus
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April
2
We’re Cooking Now
Filed Under Uncategorized | 1 Comment
In all honesty, my favorite parts of a meal are the starters, sides and yummy endings. So, with an upcoming family gathering, I wanted to share some things on my “to make” list. For starters, I would love our table to be set with 3 of these…how cute are those peeps and jelly beans with the flowers? Too clever.
If you want to find out how to make it, click HERE.
To balance out the sugar high I am planning to be on, I will have to start with something green:
Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette
Fine Cooking
7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
Kosher salt
3 Tbs. sherry vinegar
2 Tbs. extra-virgin olive oil
1/2 tsp. Dijon mustard
Freshly ground black pepper
6 oz. baby arugula
1/3 cup slivered almonds, toasted
Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet. Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon. Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined. In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.
In regards to sides, my sister makes the most A-MAY-ZING cheese grits. I know you’re thinking, “Oh, I’ve had good cheese grits.” No. You have not. Unless you’ve tried these. Don’t lose this recipe. It is a keeper.
Cheese Grits
Most importantly, do not buy “quick” grits. My all time favorite is Aunt Jemima Old Fashion Grits, but they are next to impossible to find. I now usually use Organic corn grits. They are not quite as smooth but are delicious and probably healthier (if you can use that term in a recipe like this!)
Cooked Grits, 12 servings
Ingredients:
2 cups grits
½ stick of butter
1 Tbs. or 4 dashes of Lea & Perrins Worcestershire sauce
1 tsp. or 4 dashes of Tabasco
1 tsp. garlic salt
½ tsp white pepper
1 lb. Velveeta Cheese, cubed
8 oz. Grated Sharp Cheddar Cheese
Cook the grits in a large sauce pan as directed, using slightly less water (1/8 cup) so they are a little thicker. Be sure to pour the grits slowly into the boiling water to avoid clumping and stir rapidly for appx. 1 minute, until a fine mixture. Once the water is absorbed and the mixture is thick, add butter, Lea & Perrins, Tabasco, garlic salt, white pepper and stir. Add Velveeta stirring constantly so they are creamy. Once the Velveeta melted and thoroughly mixed in grits, add the sharp cheddar cheese. Of course, you must taste and adjust to your liking by adding more seasoning or cheese. You can also add a can of chopped green chilies or jalapenos for a spicier flare.
Spray a baking dish with Pam and pour in the grits mixture. Once it cools, cover with foil. Bake at 350 for 35 minutes . Remove the foil for another 5-10 minutes or until bubbly. Serves 12 .
Truly, if it were up to me, we would just start with the dessert. Or maybe I should say desserts. I always prefer a good sampling of yummy confections. In our family, one dessert never cuts it. The majority of my plate would be covered with my my sister-in-law’s UNBELIVABLE , put-you-in-the-hospital Cameo Cake. This is a bit like an Italian Cream Cake, but think white chocolate. Lots of white chocolate.
Cameo Cake
Southern Living
1 ½ cups butter
¾ cup water
1 bar (4 ounces) white chocolate, broken into pieces
1 ½ cups buttermilk
4 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour, divided use
1 cup chopped pecans, toasted
2 ¼ cups sugar
1 ½ teaspoons baking soda
White chocolate cream cheese frosting (recipe follows)
Garnishes: crystallized violas with leaves, shaved white chocolate, or toasted chopped pecans
Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat. Add white chocolate, stirring until chocolate melts. Stir in buttermilk, eggs and vanilla; set aside.
Combine ½ cup flour and pecans, stirring to coat. Set aside.Combine remaining 3 cups flour, sugar and soda in a large mixing bowl; gradually stir in white chocolate mixture. Fold in pecan mixture. (Batter will be thin.) Pour into 3 greased and floured 9-inch cake pans.
Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Spread white chocolate cream cheese frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.
White chocolate cream cheese frosting
Makes about 5 cups
1 bar (4 ounces) white chocolate
1 package (8 ounces) cream cheese, softened
1 package (3 ounces) cream cheese, softened
1/3 cup butter, softened
6 ½ cups sifted powdered sugar
1 ¼ teaspoons vanilla extract
Melt white chocolate in a heavy saucepan over low heat, stirring constantly. Remove from heat; cool 10 minutes, stirring occasionally.Beat cream cheese and butter at medium heat with an electric mixer until creamy. Gradually add white chocolate, beating constantly until blended. Gradually add powdered sugar, beating until smooth. Stir in vanilla.
Then, I’ll have a bite of these “Get in my MOUFFF” Red Velvet Brownies. I think this photo says it all.
Red Velvet Brownies
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
1 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 baking pan. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring and vanilla. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture and mix on medium-low speed, just until combined. Do not over mix. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Set aside to cool, cut into bars and serve.
At the risk of overwhelming you (please blame this one on Pintrest), I had to share one more thing. While having dinner with some of my favorite couples, this cake came up, and I just couldn’t resist. I think I have to give it a try. I know, like the flowers above, too clever. Wouldn’t the littles just love this one…
- 1 box yellow or white cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Tray or cardboard covered with wrapping paper and plastic food wrap or foil
- 1 container vanilla frosting
- Red food color
- 1 large marshmallow, cut in half
- 3 cups shredded coconut
- Green food color
- 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
- 1 roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
- 3 green-colored sour candies, separated into strips
- Construction paper
- Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
- Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
- Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
- Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
- 6Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
- Tips
Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.
March
30
This post caught my eye on the stylish blog Small Shop (You must have a peek). Check out this wonderful list of 13 items to take your guest room or rather guest quarters (if you please), beyond the bare essentials. I love the idea that these touches will make your guests oh-so-cozy but with that said, not TOO cozy (So make sure your kids always wake them up early!). Happy Weekend!
1. Fresh Flowers: There is really nothing that says “Welcome” like a pretty vase filled with fresh flowers.
2. Luggage Rack (Dransfield & Ross Hoof Leg Luggage Rack)
3. Waste Bin
4. Scented Candle & Matches (Tubereuse Rouge Candle: diptyqueparis.com)
5. Tissues: Not glamorous, but like the waste bin, they’ll be missed the moment they’re needed.
6. Alarm Clock: A good phone/iPad alarm back-up plan if they’re in town on business.
7. Pen & Paper: It’s nice when people assume you’re a creative genius with brilliant ideas that may strike at a moment’s notice. (“I Met and Liked” Notebooks: archiegrand.com)
8. XL Robe: Not that you’re running a day spa, but if the guest bath is not attached to the room, it beats scurrying across the hallway in a towel.
9. Good Reading Light (Jana Desk Lamp: tonichome.com)
10. Magazines: I like to spread mine around the house so the Mr. doesn’t know exactly how many I’m hoarding anyway.
11. Pitcher & Glass (Hobnail Pitcher & Fleur de Lis Glass: anthropologie.com)
12. Snacks: I’m like an Italian grandmother, I always feel like my guests aren’t eating enough.
13. Wooden Hangers: Toss the plastic or (God forbid) wire hangers and splurge a little on the wooden ones. They’re $4 for an 8 pack at Ikea.
What special touches do you add to make your guests feel at home?
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March
19
Trending Now…Your Spring Closet!
Filed Under Give, Wear | 3 Comments
Spring is about to spring. Can ya feel it? We sure can. Our Spring “Breaks” are over (anyone who has taken young children skiing knows why we have “Break” in quotation marks. I need to lie down for about a week.). Now, we are making way for our new spring closets! Scouting this season’s best pieces is more a beloved obsession hobby, than a job requirement! So naturally, putting together today’s spring forecast felt like all play and no work, especially because we’re over the moon for spring’s lust-worthy assortment of yumminess!
We know some of you dread this…not knowing what to buy. And when you do buy something new, wondering how to wear it best. But this is what we L-O-V-E! Here is a little peek at what we’re filling our clients’ closets with this spring. We’re uber-secrect about who we style, but here’s a little hint: She’s your girlfriend who is always effortlessly pulled together. Our philosophy is to mix and match high-end and low-end pieces, focusing on your own personal style.
Our predictions are in, and not to toot our own horn or anything (but beep, beep!), we think our picks are pretty spot-on! It’s all in the details…the play of texture, color and refined flair. We bring you the most covetable and wearable updates for spring. Let the shopping madness begin!
1. Fabulous Florals: You will see florals EVERYWHERE this spring…tops, pants, jeans, skirts, dresses, you name it. For the most modern way to wear fabulous florals, check out these looks…
2. Candy Color Confection: True, we have all become very familar with color blocking, but this fresh update is very inviting. Anchor a vibrant pattern with a bold color, or pair a bold color with a pastel. Basically, almost any color mixes with any other. This is not the time to play it safe with black + color, white + color, or gray + color. Step up your game, and have some fun.
3. Clash of Prints: Mixing different prints could make the most fashion-confident girl fearful. Mismatched and clashing prints (like ikat, floral and animal) are all on trend. Bottom line, pair prints that share the same prominent colors. Translation: if the shades/colors from your top and bottom prints are from the same family, you are safe.
4. Polished: No more boyish looks here. Pretty is back. Looking feminine and fabulous is very fresh this spring. We’re talking structured feminine fit.
5. Texture: Pair your textured fabrics, like tweed, raffia and lace, with contrasting fabrics, like silk, leather or denim.
6. Hey Shorty!: When it starts to get hot, remember shorts are HOT for spring, day or night.
During the day, choose bold, bright colors. To dress up shorts for evening, choose a pair with more of a texture or a print.
7. Elegantly Exotic: You’ll see lots of ethnic inspired looks this spring…animal prints, safari, tribal, Asian & Indian. Look for bold colors and prints, and go global.
For more information on the Go to Girls’ Closet Edit, e-mail us at s@gotogirls3.com
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March
1
Let’s Get Cooking
Filed Under Eat | Leave a Comment
In all honesty, my favorite parts of a meal are the starters, sides and yummy endings. So, with an upcoming family gathering, I wanted to share some things on my “to make” list. For starters, I would love our table to be set with 3 of these…how cute are those peeps and jelly beans with the flowers? Too clever. If you want to find out how to make it, click HERE.
To balance out the sugar high I am planning to be on, I will have to start with something green:
Wilted Arugula Salad with Asparagus, Bacon, Almonds, and Sherry Vinaigrette
Fine Cooking
7 oz. (8 strips) bacon, cut crosswise into 2-inch pieces
1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1-inch pieces
Kosher salt
3 Tbs. sherry vinegar
2 Tbs. extra-virgin olive oil
1/2 tsp. Dijon mustard
Freshly ground black pepper
6 oz. baby arugula
1/3 cup slivered almonds, toasted
Heat a 12-inch skillet over medium-high heat. Cook the bacon, stirring often, until crisp, about 5 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain, leaving the bacon fat in the skillet. Cook the asparagus in the skillet with the bacon fat, stirring often, until crisp-tender and browned in spots, about 3 minutes. Season with 1/4 tsp. salt and, using a slotted spoon, transfer to the plate with the bacon. Add the vinegar, olive oil, mustard, 1/2 tsp. salt, and a scant 1/4 tsp. pepper to the fat in the skillet and whisk until combined. In a large bowl, combine the asparagus, bacon, arugula, and almonds and toss with just enough warm vinaigrette to wilt the arugula. Serve immediately.
In regards to sides, my sister makes the most A-MAY-ZING cheese grits. I know you’re thinking, “Oh, I’ve had good cheese grits.” No. You have not. Unless you’ve tried these. Don’t lose this recipe. It is a keeper.
Cheese Grits
Most importantly, do not buy “quick” grits. My all time favorite is Aunt Jemima Old Fashion Grits, but they are next to impossible to find. I now usually use Organic corn grits. They are not quite as smooth but are delicious and probably healthier (if you can use that term in a recipe like this!)
Cooked Grits, 8 servings
Ingredients:
½ stick of butter
1 Tbs. or 4 dashes of Lea & Perrins Worcestershire sauce
1 tsp. or 4 dashes of Tabasco
1 tsp. garlic salt
½ tsp white pepper
1 lb. Velveeta Cheese, cubed
8 oz. Grated Sharp Cheddar Cheese
Cook the grits in a large sauce pan as directed, using slightly less water (1/8 cup) so they are a little thicker. Be sure to pour the grits slowly into the boiling water to avoid clumping and stir rapidly for appx. 1 minute, until a fine mixture. Once the water is absorbed and the mixture is thick, add butter, Lea & Perrins, Tabasco, garlic salt, white pepper and stir. Add Velveeta stirring constantly so they are creamy. Once the Velveeta melted and thoroughly mixed in grits, add the sharp cheddar cheese. Of course, you must taste and adjust to your liking by adding more seasoning or cheese. You can also add a can of chopped green chilies or jalapenos for a spicier flare.
Spray a baking dish with Pam and pour in the grits mixture. Once it cools, cover with foil. Bake at 350 for 35 minutes . Remove the foil for another 5-10 minutes or until bubbly. Serves 12 .
Truly, if it were up to me, we would just start with the dessert. Or maybe I should say desserts. I always prefer a good sampling of yummy confections. In our family, one dessert never cuts it. The majority of my plate would be covered with my my sister-in-law’s UNBELIVABLE , put-you-in-the-hospital Cameo Cake. This is a bit like an Italian Cream Cake, but think white chocolate. Lots of white chocolate.
Cameo Cake
Southern Living
1 ½ cups butter
¾ cup water
1 bar (4 ounces) white chocolate, broken into pieces
1 ½ cups buttermilk
4 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
3 ½ cups all-purpose flour, divided use
1 cup chopped pecans, toasted
2 ¼ cups sugar
1 ½ teaspoons baking soda
White chocolate cream cheese frosting (recipe follows)
Garnishes: crystallized violas with leaves, shaved white chocolate, or toasted chopped pecans
Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat. Add white chocolate, stirring until chocolate melts. Stir in buttermilk, eggs and vanilla; set aside.
Combine ½ cup flour and pecans, stirring to coat. Set aside.Combine remaining 3 cups flour, sugar and soda in a large mixing bowl; gradually stir in white chocolate mixture. Fold in pecan mixture. (Batter will be thin.) Pour into 3 greased and floured 9-inch cake pans.
Bake at 350 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
Spread white chocolate cream cheese frosting between layers and on top and sides of cake. Store in refrigerator. Garnish, if desired.
White chocolate cream cheese frosting
Makes about 5 cups
1 bar (4 ounces) white chocolate
1 package (8 ounces) cream cheese, softened
1 package (3 ounces) cream cheese, softened
1/3 cup butter, softened
6 ½ cups sifted powdered sugar
1 ¼ teaspoons vanilla extract
Melt white chocolate in a heavy saucepan over low heat, stirring constantly. Remove from heat; cool 10 minutes, stirring occasionally.Beat cream cheese and butter at medium heat with an electric mixer until creamy. Gradually add white chocolate, beating constantly until blended. Gradually add powdered sugar, beating until smooth. Stir in vanilla.
Then, I’ll have a bite of these “Get in my MOUFFF” Red Velvet Brownies. I think this photo says it all.
Red Velvet Brownies
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
4 tsp pure vanilla extract, divided
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 baking pan. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring and vanilla. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture and mix on medium-low speed, just until combined. Do not over mix. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Set aside to cool, cut into bars and serve.
At the risk of overwhelming you (please blame this one on Pintrest), I had to share one more thing. While having dinner with some of my favorite couples, this cake came up, and I just couldn’t resist. I think I have to give it a try. I know, like the flowers above, too clever. Wouldn’t the littles just love this one…
- 1 box yellow or white cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Tray or cardboard covered with wrapping paper and plastic food wrap or foil
- 1 container vanilla frosting
- Red food color
- 1 large marshmallow, cut in half
- 3 cups shredded coconut
- Green food color
- 2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
- 1 roll Betty Crocker® Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
- 3 green-colored sour candies, separated into strips
- Construction paper
- Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
- Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
- Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
- Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
- 6Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
- Tips
Sprinkle chocolate cookie crumbs behind the feet and around the carrots to make it look like the bunny was digging.
February
22
Inspired.
Filed Under Live, Party | 2 Comments
You all know about the love affair with Pinterest. Lately I have been finding all sorts of drool worthy table settings. I am getting quite inspired to get my Martha on and start entertaining a bit…
The pink and orange are fabby together–anyone have old chavari chairs to lacquer??
Cute for a casual Sunday Brunch
love everything. about. this.
Colorful blooms + gold pomegranate place card holders = ahhh
Twinkle lights & chandeliers are sweet.
Single color flower groupings are simple, yet elegant.
Well…just pick my jaw up from the floor now.
Are you feeling it yet?? For even more motivation, check out Fort Worth’s Design Inspiration event, presented by the Kappa Kappa Gamma/Pi Beta Phi Alumnae. If you missed grabbing your spot for the groups’ sold out luncheon on March 1st–don’t worry! There are still tickets to the preview cocktail party the night before (my favorite part of the event anyway). Guest speaker & “Million Dollar Decorator” Kathryn M. Ireland will be there to enjoy cocktails, dinner & entertainment from 7 until 9 on February 29th, at Ridglea Country Club. You may purchase your preview party tickets online here
**If you’d like to go, we have a ticket for you! Leave a comment below before Friday at midnight & we will send one luck reader to the party. Good luck! xoxo – the go to girls
all images from Pinterest
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February
21
Congratulations to Meagan Nayfa, the winner of “Goodnight Cowtown”. You will love this beautifully written and illustrated book about Cowtown. Enjoy! A big thanks to those who entered. xo GTGs
February
20
Wax On!
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Watch out colored denim. We have a new crush! Hello, waxed denim. Have you seen these jeans? Love love love that they look like leather, but they’re not. If you’ve ever worn real leather pants, you can feel like you’re been strangled ’cause they don’t “give” an inch. But waxed denim is way more comfy, stretchy and breathable. You may think these are just for night, but oh no. They’re actually great for daytime, too. During the day, wear them them with a tee or sweater and booties or flats. At night, pair them with a top and heels. Check these out…They just look cool and are a great alternative to wearing your same ‘ole jeans day after day.
Joe’s Coated Slim Fit Skinny Jeans
DL1961 Emma Waxed Jeans or here in black.
Paige Denim Waxed Denim, Bloomingdale’s
Verdugo Wax Coated Legging Jeans
images courtesy of Barneys, Saks, Shopbop, Bloomingdales & Piperlime
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