Beauty, Brains and Benefit! Part I

This year I hosted my first House Party and it was a blast! The party was for one of my favorite beauty brands, Benefit Cosmetics.  I've been using the stuff since I first discovered Benetint about 15 years ago.  I still love their quirky packaging and product names.  They're too cute. 

THE SWAG


When I got the Party Pack from House Party I was blown away! Look at all the beauteous goodness! Unbelievable. And totally free. 9 full-size Hello Flawless, brightening foundation

• 1 full-size Benetint, lip & cheek stain
• 1 full-size Big Beautiful Eyes, eye contour kit
• 1 full-size Hervana, blush powder box
• 1 full-size PoreFessional, pore minimizing balm
• 1 full-size Speed Brow, quick set brow gel
• 1 Raising Eyebrows book
• 1 limited edition cosmetic bag
• 14 vials, cards and labels for Hello Flawless samples
• 14 deluxe-size PoreFessional samples
• 14 gift bags
• 14 magnet picture frames
• 14 coupon sheets

THE DECORATIONS
I started working on these as soon as I found out I was selected as a hostess.  Which was like a month before the party date.  hee hee.  I couldn't help it.  I was excited! 



Miss Betty:
Miss Betty greeted guests on the porch so they knew they were in the right place, and later joined us inside for photos ops. Along with a tulle skirt that was once a bridesmaid outfit, I dressed her up with frosted tissue paper roses, organza ribbon, a Benefit sign (which I downloaded from House Party) and some blingy yumminess.



Streamer Curtain:
I wanted to create a pretty photo backdrop that incorporated the various shades of pink and yellow from Benefit's logo while covering up the yucky backyard. The streamer curtain completely transformed the room. Guests could see it as soon as they walked in the "salon" and it totally set the fun and frilly tone for the rest of the afternoon.

 

Place Settings:

Next were the makeup stations. The table was covered with a yellow tablecloth, a length of funky floral fabric and little votives with frosted tissue paper roses running down the center of the table. At each place setting, I set out all the Benefit goodies including little pink mirrors from Party City and drinking glasses--Starbucks Frapuccino bottles--with the cutest paper straws from Cakes and Kids Too. 

THE MENU
The menu was a mix of savory and sweet tea party bites.  All in shades of pink and yellow, of course!


We munched on cucumber and cream cheese sandwiches, artichoke mascarpone sandwiches, rice krispie treats drizzled with white chocolate dyed pink, shortbread cookies with lemon icing, lemon Jello marzipan and scones with lemon curd and strawberry butter. Our party beverage was strawberry lemonade. I HIGHLY recommend the strawberry butter recipe. I could eat scones with strawberry butter forevahhh!
Check out my Pinterest board for more little details.

So, that's the set up.  Watch out for Part II of Beauty, Brains and Benefit!

Jello Marzipan Hearts

Are these not the sweetest Valentine candies ever?!  I made these pretties using the Jello-style strawberry marzipan recipe.  After I formed the hearts, I dipped them in Wilton Cake Sparkles to make them super glittery.




I think they're just beautiful and would be such a special treat in a little bento box or a pretty gift box tied with a ribbon! (Harry not included.)

.

Pineapple Fudge

This one is delish!  I had my doubts-- I generally find pineapple in sweets too strong-- but in this recipe, it isn't overwhelming.  Yum!

Fudge is tricky, it took me twice to get it right.  First, I didn't cook it enough to let the sugar dissolve so when I poured it in the pan, it didn't set and it was really grainy.  So, I reheated it and added some more milk cooking it very slowly.  I was lucky that I'd undercooked it because if you over-cook, there's no saving it! Enjoy!




Ingredients
3 c sugar
1 T corn syrup
1/2 c drained crushed pineapple
1/2 c condensed milk
2 T butter
1 t vanilla
1 c chopped pecans

Method
1. Combine sugar, syrup, pineapple & milk in a well-buttered heavy saucepan.
2. Bring to a boil over low heat, stirring constantly.
3. Continue cooking, stirring occasionally, until candy reaches soft ball stage, 236º.
4. Remove from heat.  Add butter but do NOT stir.
6. Cool until saucepan fells lukewarm, add vanilla & stir until your hand falls off, then stir with the other hand.
7. Stir in nuts.  The candy should thicken and will be ready to pour when the tracks of the spoon don't disappear.
8. Pour candy in buttered 8x8 pan.  Allow to cool 2 hours, then cut into cubes.


Click on the recipe card below to print out your very own!




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Sumo's Sweet Stuff Market Yourself Monday

The Original Silly Bee's Bunny Cake

Finally-- a post about my famous (thanks to CakeWrecks.com) old-school bunny cake!  I was recently surprised to find my photo on a few internet sites that I didn't know about.  So, I thought I better claim it before anyone else does!


A little history:



The traditional bunny cake was invented by Baker's Coconut around 1970 when it was included in a promotional booklet (the 2nd in the series) of "cut-up" animal cakes.  As far as I can tell, the only one that really took off was the bunny. The hobby horse cake was not so popular.  Its demise may have something to do with the fact that you had to be an architect to figure out the blueprint.  Anyhoo, since then, there have been several versions of the diy bunny cake, but this one remains my favorite.



Here's how I make my signature bunny cake:




First, you'll notice she has no bow tie-- more on that later. What makes my bunny cake so cute (and perfect for a baby shower) is its soft colors, tiny eyes and big cheeks.  It's more Beatrix Potter and less Looney Tunes. Anyhoo, to make your very own, you need 2 round cakes, icing, flaked coconut, red & green coloring, black jelly beans (or chocolate chips) and a fork. 

Once you've cut out the shapes, trim one end of each ear and attach the ears to the head. Save the leftover piece of cake (formerly known as the bow tie) to eat while you're decorating-- that's where the fork comes in.

Before you ice the cake and go crazy dumping coconut on it, set aside about 1 1/2 cup of coconut to dye pink and green. Split the coconut in half and put each in a sealable container with a drop of food coloring and shake it up until it's evenly coated. You can add more drops as you go.

Next, ice the cake and immediately cover it with a generous amount of coconut. If you wait too long, the icing will set and the coconut won't stick. To make the nose, take a grape-sized amount of pink coconut and squish it together in your hands to form a little triangle. Add the candy eyes, and you are done!



Last year's bunny cake had little chocolate egg eyes.



This year I also made a choco bunny with chocolate sprinkles for the non-coconut eaters!


Click on the Betty Crocker Bunny Cake logo below to download a copy of their bunny cake booklet. The booklet shows you how to make the old-school bunny cake plus 3 others-- including cupcakes.




P.S. Don't be tempted by Bunny-shaped pans! Make it old-school and keep the tradition alive!

No-Bake Orange Balls

These are the deliciously tart orange balls no proper Southern Christmas dessert table would be without!  I actually think they would be perfect for a Springtime bridal shower.  They are served best straight from the fridge-- a cool tangy treat.  Enjoy!



 

Ingredients
1 (12 oz) box vanilla wafers, finely crushed
1 lb. powdered sugar
1/2 c. melted margarine
1 (6 oz.)  can orange juice from concentrate
1/2 c. chopped pecans
1/2 c. shredded coconut

Method
1. Mix vanilla wafers, sugar and orange juice in a food processor.
2. Add margarine and pecans.
3. Form into small balls and roll in coconut.
4. Refrigerate until ready to serve.
Instead of rolling them in powdered sugar, I like to dust them just before serving.

Click on the recipe card below to print out your very own!

Jello-Style Strawberry Marzipan

I was soooo excited when I found this candy recipe in Grandma's cookbook! She used to make these once in a while for me when I went to visit. She didn't make them often, but when she did, I loved helping her dip the little berries in red sugar to make them glisten.  Thanks for the berries, Grandma!






Ingredients
3/4 c sweetened condensed milk
1 c shredded coconut
1 c chopped pecans
2 small (3 oz) pkgs strawberry Jello  (measure out 2 T and set aside)
1 pinch salt
slivered almonds
green food coloring

Method
1. Blend milk, coconut, pecans, Jello and salt in a food processor.
2. Cover with cellophane and chill for 1 hour.
3. Remove from refrigerator and shape into strawberries.
4. Roll strawberries in leftover Jello.
6. Shake almonds and a few drops of food coloring in a Ziplock.
7. Place one almond in each strawberry for stem.
Keep refrigerated. Can be frozen.

Click on the recipe card below to print out your very own!






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Clara's Spice Bars

Yay! Autumn has found her way to us! I have been holding on to this recipe until her arrival because, with their warm spices, I think these are perfect for this time of year. This is Grandma Clara's coveted Spice Bar recipe and you are very lucky that I am sharing it with you! Whenever we visited, Grandma had a big Tupperware full of these yummies waiting for us, so I guess you could say they are one of my favorite comfort foods. One taste and they just may become yours, too!





Bars:
1 3/4 c plus 2 T sugar
1/2 c honey
2 1/4 c shortening
1 egg
1/2 c molasses
2 t cinnamon
2 t ginger
1 t ground cloves
4 1/4 c flour
1 T plus 1 1/2 t baking soda
1 c raisins

Glaze:
2 T water
1 t lemon juice
1 c confectioners' sugar

Method:
1. Cream sugar, honey, shortening and egg.
2. Add molasses.
3. Sift all dry ingredients and add to mixture.
4. Stir in raisins. (I prefer my bars without.)
5. Measure out 1-cup batches. Roll into logs 2" in diameter.
6. Place 2 logs onto a parchment-lined baking sheet.
7. Press with fingers to about 1" thick.
8. Bake at 375 for about 10 minutes.
9. Mix glaze ingredients.
10. Glaze bars while still warm.
11. Cut along a diagonal to create diamond shapes.
12. Serve with a cup of Friendship Tea. Enjoy!

Click on the recipe card below to print out your very own!

Fiesta Friday- Tea Party Favors!

When I was in grade school, my mom always made friendship tea in cute tins for teacher gifts.  They were always a big hit.  So, when I was thinking about party favors for the Candy in Wonderland Tea Party, I remembered Mom's friendship tea and knew it was a perfect fit!






I shared the recipe for the mix with the other hostesses who put together the prettiest favors for the party.  Cat found some lovely cups and saucers and Lisa created the cute tags which coordinated with the darling invitations she made.





The mix is delicious and is perfect for Secret Santas, Bunco door prizes and Sunday school teacher gifts.   The fun is in finding cute containers to present it in!  To print out (and share) the friendship tea recipe, click on the card below.  Enjoy!

Ingredients:
1 - 18 oz jar Tang mix
1 - 4 oz pkg lemonade mix (powder)
1 c instant tea (powder)
2 1/2 c sugar
2 1/2 t. cinnamon
1 1/2 t. ground cloves

Method:
1. Mix all ingredients and store in an air-tight container.
2. Use 2-3 t. per cup hot water



 
click to enlarge and print


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The Clara/Melissa Project

Grandma Clara taught me how to bake. She was patient enough to give me free lessons in her kitchen during the summer. It was one of my favorite places to be. I would sit at her kitchenette on my knees like a little sous baker and hand her baking tools just like a nurse does for a surgeon. She was my Julia. She taught me how to sift, measure and pour every last drop of batter into a cake pan.

Grandma was a career woman. She baked for the Victoria School District for 30 years. Her banana bread was to die for and everybody coveted Clara's spice bars! Every time we visited, she had a batch waiting along with a pecan pie for Dad and a lemon meringue pie without-the-meringue for my sister.

She always had friends and family drop in and aside from her lovable personality, I think her sweets had a bit to do with it. I would watch her "drop ins" light up when she offered them a piece of fruit cake and I quickly learned how thrilling it could be when someone oohed and ahhed over homemade desserts. What awesome affirmation! I was hooked.

Some time ago, I was somewhere when a man somehow related to my Grandma came up to me and told me that he loved my Grandma's spice bars. Whoever he was, wherever we were and whenever it was I don't even remember. All that mattered to me was that he remembered my grandma's baking. I was so proud.

Looking back, I think what an amazing legacy Grandma left! So, in honor of Grandma Clara, I decided to challenge myself Julie & Julia style and bake my way through the dessert section of the Victoria Schools cookbook and I'm going to start with spice bars!

P.S. Julia Child learned to cook at the same age that I am today. Coincidence?

Super Chocolate Deliciousness

These yummies are always a huge hit and they're easy peasy to make. The truffles in the photo are actually peanut butter truffles that I served at Angel Party a few years ago. (Good photo, right? All professional and everything.) I made the peanut butter truffles with the same recipe replacing the Oreos with Nutter Butters. If you plan to make both kinds, put some chocolate sprinkles on one of them to tell them apart.

The chocolate can be tricky--I melt about a half cup at a time in a glass Pyrex bowl in the microwave. Keep an eye on it so it doesn't burn and don't over stir it or it will get yucky. Stir it gently only if some of it didn't melt completely. The recipe is really simple and if you use a food processor, you don't need to wash a bunch of bowls!

Ingredients:
1 pkg. (1 lb. 2 oz.) OREOs, finely crushed (use a food processor- it's much easier)
1 pkg. (8 oz.) cream cheese, softened (really important that it's softened, but not melted)
2 pkgs. BAKER'S Semi-Sweet Chocolate, melted

Method:
1. Mix cookies and cream cheese until well blended. (I use a food processor.)
2. Shape into 1" balls. (I refrigerate them for about a half hour before dipping.)
3. Dip balls in melted chocolate; place on a waxed paper-covered baking sheet.
4. Add chocolate sprinkles to make them all fancy-like.
4. Refrigerate 1 hour or until firm. Store leftovers in tightly covered container in refrigerator. (I usually put waxed paper between the layers of truffles.

Enjoy!

Click on image below to print out your very own recipe card!

At Least The Filling Was Good

This is the smooth, rich, yummy pumpkin filling that I used for my pies.  In light of the pie crust fiasco instigated by the Pie Gremlin, you may want to find your own crust recipe.  If you have an awesome one, I'd love to try it!

Ingredients: 
1 c sugar

3 T flour

1 pkg (8 oz) cream cheese, softened

1 pkg (3 oz) cream cheese, softened

1 t ground cinnamon

1/4 t ground nutmeg

1/4 t ground ginger

1/4 t ground cloves

3 eggs

1 can (15 oz) pumpkin puree

insert pie crust ingredients here

   

Method:

1.  Bake your pie crust, show off.

2.  Heat oven to 375° F.

3.  In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth. 

4.  Add remaining ingredients to mixture.   Beat on medium speed, scraping bowl constantly, until smooth. Pour into pre-baked crust.

5.  Cover edge of crust with foil to prevent excessive browning.

6.  Bake 35 to 40 minutes or until knife inserted in center comes out clean.

7.  Cool completely before serving.   Store in refrigerator.

Enjoy!

Click on image below to print out your very own recipe card!

Godiva Love

I LOVE Godiva. I love the chocolate, the stores, the little boxes, the chocolate dipped strawberries in the window. I even love the cute little old lady at The Galleria store who can't run the register. I love her not only because she has the sweetest voice, but also because she signed me up for my new Godiva Rewards card!

If you like chocolate and haven't signed up for the Godiva Rewards card, you are missing out! It's awesome! All you have to do is sign up. There is no fee and there are no purchase obligations to get FREE chocolate! Once you are a rewards member, you can walk in to any Godiva store and get a free piece of chocolaty velvety goodness once a month. Since I only go to The Galleria about once a month, that means that I get to reward myself for finding rock star mall parking each time I go! You too can delight in your own little piece of heaven. Just click on the ad above to sign up.

Did you know that Godiva has recipes on its website? They have recipes for everything from drinks and cheesecakes to breads and ice cream! Click on the scrumptious picture above (Chocolate Ciao Cake) to go directly to their recipe book.

My favorite Godiva goody is the original dark chocolate truffle rolled in cocoa powder but lately I've been on a dark chocolate coconut macaroon kick. I just can't resist those chocolate capped mounds! What's your favorite?

Luscious Lemon Tarts

As promised, here is the recipe for the lemon tarts I served at Queen Bea's Surpise Birthday Jubilee!  Are you ready for the super complicated directions?  Hold on to your aprons!

Ingredients:
Pepperidge Farm Puff Pastry Shells - I used the mini shells
Jello lemon pudding, or chocolate, or custard, or strawberry preserves...

Method:
1. Bake pastry shells as directed.
2. Make pudding as directed.
3. Fill pastry shells with pudding.
3. Dust with powdered sugar to make it look fancy.

Easy peasy, lemon squeezy.  Keep a box of pastry shells in your freezer and a jar of preserves in your fridge and you'll always be ready for your next "oh my gosh, I have to bring a dessert" moment!  You're welcome.

P.S. If you wanna get all Top Chef, here are some more recipes using Pepperidge Farm Puff Pastry Shells.  Just click on the box:

Scrumptious Scones and Berries

Scones and Berries

4 c flour
1 c + 2 T sugar
2 T baking powder
1 t salt
1 1/2 sticks unsalted butter
2 c +2 T heavy cream
4 pints berries

1. Combine flour, 3/4 sugar, baking powder and salt in large bowl. Cut in butter until mix is a course meal. (A potato masher works really well. Make sure your butter is room temp. Don't melt it!)

2. Blend 2 c heavy cream into mix. Place onto clean work surface. (Better off a floured surface. Or put down parchment paper-- easy cleanup.)

3. Press dough with palm of hand until 1" thick. Use large biscuit or cookie cutter to cut scones out. Place scones on baking sheet. (Or form plum-sized balls and place them on the baking sheet. Then press down with the palm of your hand until 1" thick and about 4" around. Make sure they are placed a couple inches apart.)

4. Refrigerate scones on baking sheet for 1 hour. (I covered the baking sheet with Saran wrap before refrigerating.)

5. Combine berries and 1/4 c sugar and let sit for 30 minutes. (I smashed some of the berries into the mixture. It's fun and tasty.)

6. Preheat oven to 400. (And do the baking dance.)

7. Remove scones from refrigerator.

8. Whisk together egg + 2 T heavy cream. Brush egg wash on scones and sprinkle with sugar.

9. Bake scones for 5 minutes. Reduce heat to 350. Continue baking for 25 minutes until golden brown. (Lovely, lovely golden brown)

10. Cool scones on baking rack. (Smell the yumminess.)

11. Serve scones with berries in a fancy compote dish or paper plate. (No chance of soggy-ing the plate, they won't be there long.)

- Martha Stewart Living

featuring commentary by Silly Bee's Chickadee

Click on the image below to print out your very own recipe card!

Cookie Monster Challenge

I love cookies. I'm an unapologetic cookie monster and I love to bake. I'm a connoisseur of cookies, if you will, but I'm not a cookie snob. I have no problem making a batch of slice and bake cookies, in fact I think Toll House ready-to-bake cookies are downright delicious. But, I've never made box cookies... until now.


Last week, I picked up a box of Ghirardelli Milk Chocolate Shortbread Cookie Mix. They only sell it at Target, and every time I see it there, I am tempted. But, this time it was on sale-- the magic word-- so I finally picked it up. The directions are ridiculously easy: blend dry cookie mix and one and a half sticks of butter. That's it. Instant shortbread dough. Ridiculous, right? Plus, the box has three separate packages of cookie mix, so you can make smaller batches if you'd like. Amazing, no?


Cookie #1: I suppose I decided that with such an easy recipe I could pull out some of the tricks up my sleeve (the ones I make as I go along) and do some "cookie doctoring". Or maybe it was guilt about making yummy cookies from a box that made me feel like I needed to put more effort into it! Anyhoo, for whatever reason, I challenged myself to a cookie throw-down...with myself. I started with the cookie recipe suggested on the box: form 1-inch balls, bake, then press a chocolate wafer into each one. Cookies sampled. Passed yummy test. Success.


Cookie #2: I'm not a cook. You couldn't make a meal out of anything in our pantry unless you call stuffing mix, tomato paste and canned peaches a meal. Seriously, I just checked the pantry. But, if you turn to the baking section, you'll find a healthy toolbox just waiting for cookie doctoring. So, I dive in and come out with dark chocolate wafers and vanilla. I give you Dark Chocolate Shortbread Cookies With Extra Vanilla. Catchy, eh? By the way, my only beef with the magic cookie dough: there are exactly 24 chocolate wafers per cookie mix bag. They claim each batch yields two dozen cookies, but I found that I could make about 40. Good thing I always have extra baking and melting chocolate in the pantry. P.S.- If you choose to add any extra liquid ingredient to your recipe, like vanilla or apple juice, make sure you balance it out with a bit of flour to maintain the dough's consistency.


Cookie #3: Raspberry Thumbprint Cookies. The great part of this cookie challenge is that I was able to use some flavorings that have been patiently waiting in the baking section for their time in the sun. So, this recipe stars almond extract and raspberry preserves. I added almond extract to the dough to taste, then formed the multi-talented 1-inch balls and made a "thumbprint" in them with a wine cork--washed of course. It works so much better than your thumb or a melon-baller, because it makes a perfect little pool that holds the filling and doesn't let it spill out and make your cookies ugly. I topped them off with a dusting of powdered sugar so they don't look exactly like the other cookies. I'm not a pastry chef after all!


Cookie #4: Orange Almond Cookies. Feel free to help me out with fancier names. Almond Bisquits al'Orange, perhaps? This time I added minced almonds and orange zest from one jumbo orange to the dough, baked the cookies, then let them cool. I made a light glaze with powdered sugar, a bit of water and orange extract. It adds a little more sweetness to the cookie and really gives it it's orange flavor. After I iced the cookies, I sprinkled a bit more orange zest on top not only to make them pretty, but more importantly so people would know they are orange flavored, so they don't take one bite and remember they hate oranges.

So, there you have it. The Great Cookie Challenge of 2008. I had plans for some cookie bars, but I used the wrong kind of caramels and it turned into a rock. Then, I thought peppermint, but decided against it since it seemed too Christmas-y. I think I did pretty well. A few for chocolate lovers and a few fruit-flavored yummies. Something for every taste. P.S.--the things in the middle are peanut butter balls. More on those later.

One last note, if you'd like to do your own "cookie doctoring", but don't have a box of cookie mix, use Martha Stewart's shortbread recipe. It's my favorite. Plus, you'll find that she has loads of shortbread variations using that one recipe. But, it's a whole lot more fun when you concoct your own!