St. Patrick's Day Cupcakes

Getting the jump on St. Patrick's Day with these gorgeous green cupcakes for little kids with the Leprechaun Hat and big kids as well via the Beer Cupcake. Enjoy!

St. Patrick's Day Lucky Green Velvet and Gold Coin Cupcake

Beer Cupcake

St. Patrick's Day Mint Chococlate Chip Cupcake

St. Patrick's Day Leprechaun Hat Cupcake



St. Patrick's Day Shamrock Cupcake

Visit my party shop for St. Patrick's Day stuff!

Photo Credit: John Sparano

Groundhog Day Cupcakes

Macaroons are my favorite cookie and ideal for sculpting a groundhog cupcake topper for one of the oddest holidays, Groundhog Day, on February 2.

Chocolate Macaroon Groundhogs

3 cups flaked sweetened coconut
6 tablespoons flour
3 tablespoons unsweetened cocoa powder
1/2 cup sweetened condensed milk
3 egg whites
Slivered almonds
1/4 cup chocolate chips
1 teaspoon canola oil
12 chocolate M&Ms
Mini marshmallows

Preheat oven to 350 degrees. Line a baking sheet with wax paper and lightly spray with a non-stick cooking spray. Toss coconut with flour, cocoa, and sweetened condensed milk until thoroughly mixed and coconut is completely coated. Beat egg whites on high speed until stiff. Gently fold egg whites into coconut mixture.

Form groundhog heads using 2 heaping tablespoons of dough and place 2 inches apart on prepared baking sheet. (If coconut doesn't keep its shape, put the dough in the refrigerator for 30 minutes to stiffen it up.) Insert 2 slivered almonds into each head as the groundhog's teeth. Bake for 10-12 minutes. Remove cookies from oven and cool thoroughly.

Put chocolate chips and oil in small microwave safe bowl and melt chips in microwave for 20 second increments, stirring after each time until smooth.

A toothpick was my most valuable tool during this craftella process! Dip the toothpick in the chocolate and "paint" the nose and eyes area; this chocolate will act as an adherent. Place an M&M on the groundhog's head for its nose. Cut a mini marshmallow in half making 2 small circles for the whites of his eyes. Dip the toothpick in chocolate and dot the center of each marshmallow eye for his pupil. Place the eyes on his head above the nose. Cut another marshmallow in half to make circles and then cut a circle in half for his ears. Dip the ears in chocolate and place them on the groundhog's head.

You can plop this little guy on top of a cupcake like I did or keep them as cookies for a fun Groundhog Day snack!

Makes about 10 groundhog macaroons

Photo Credit: John Sparano

Valentine's Day Bento Box

I love making Bento Boxes for special occasions. This idea came to me the other day as a unique kid's lunch idea for Valentine's Day.

Valentine's Day Bento Box

1. Tint sushi rice (recipe follows) blue with food coloring. Fill Bento Box with rice.

2. Find a simple Cupid drawing online or sketch one and cut it out to use as a pattern. Place the pattern on bologna and cut out his body and face. I cut out the legs separately to give Cupid a bit more pizazz.

3. Cut Cupid's hair out of Cheddar cheese and his wings and diaper out of Provolone cheese.

4. Create Cupid's mouth using a red pepper. Use a straw to punch out tiny cheese circles for his eyes and use black sesame seeds for his pupils or seaweed, which is what I used for his nose.

5. Use a mini heart-shaped cookie cutter to create the hearts on the Gouda cheese and arrange them in the box.

6. Slice a sugar snap pea pod into strips and make the bow and use a red pepper and Cheddar cheese for his arrow.

7. A red pepper strip makes a great banner and Spaghettios are what I used to spell "VALENTINE."

Sushi Rice

2 cups short grain rice
2 cups cold water
1/2 rice wine vinegar

Soak rice in a bowl of cold water. With clean hands, gently stir rice until water becomes cloudy. Strain rice in a sieve and set aside in sieve for 30 minutes to drain excess water.

Place rice in a medium pot and add water. Cover and cook over medium-high heat until rice steams, about 5-8 minutes. Turn heat to high and cook for 2 minutes more. Reduce heat to medium and cook for 5 minutes more, until you hear a crackling sound. Do not lift lid during cooking process. Turn off heat and allow rice to stand covered for 15 minutes.

Remove the lid and fluff the rice with a bamboo paddle or a wide wooden spoon. Cover and let stand another 15 minutes.

Spread rice along the bottom and up the sides of a large non-metallic bowl or platter. Sprinkle vinegar over rice, quickly tossing rice with wooden paddle to incorporate vinegar. Fan rice with a paper fan or piece of cardboard for about 2 minutes. Cover bowl with a clean damp towel until rice cools to room temperature. Prepare sushi as soon as rice cools for maximum results. Do not store rice in the refrigerator as chilled rice loses its stickiness.

Makes about 4 cups

Photo Credit: Jeanne Benedict

Valentine's Day Candy

Here are some pix from the article I just wrote for Celebrations.com about

Homemade Valentine's Day Candy (recipes)

Photo Credit: Jeanne Benedict

Homemade Toffee

Could there be anything better than toffee? This morsel of glassy, caramelly, deliciousness has a little story. About 5 years ago, I attended a sport party, probably the Super Bowl, where a woman brought homemade toffee. Since then, each time we go to the home where the party was hosted, I ask about this woman and when she'll be at another party so I can quiz her about toffee. That day finally arrived about a week ago and to my amazement -- the recipe was extremely easy (just a lot of stirring)! So I made a batch. The most important thing to remember about toffee is to cook it long enough to where the butter is almost burnt so you get that great color. I don't use a candy thermometer, just eyeball it, but you do need to watch that pot!

Homemade Toffee

1 cup butter
1 cup sugar
1 cup chocolate chips
1 cup chopped almonds

Add butter and sugar into a heavy medium pot. Cook, stirring constanly, over high heat for about 8 to 10 minutes.

The stages to look for: butter will melt and blend with the sugar, butter will foam, mixture will start to get sticky like taffy, mixture will quickly start to turn amber - this is when you take it off the heat! Pour mixture on to an ungreased baking sheet that doesn't have a coating such as Teflon.

At this point, the woman who shared the recipe just puts semi-sweet chocolate chips on the hot toffee, which melts them, and sprinkles the almonds on top. I chose to let the toffee cool and harden, then melted milk chocolate chips and smoothed them on top. Sprinkle almonds over the chocolate and you're good to go!

Makes about half a baking sheet; @ 8X8-inch toffee rectangle

Photo Credit: John Sparano

Caviar Topped Triple Layer Cheese Torte

O.K. I know I always say, "This is my favorite recipe!" But, really, truly, honestly, this one for a Caviar Topped Triple Layer Cheese Torte absolutely is!

This is a total low-maintenance party food meaning that you set it out and walk away. With 100 servings of pure luciousness, you'll have little buffet replenishing at a party and many recipe requests.

Now there are always those who aren't fans of fish eggs. So, you can easily swap out the caviar for minced olive or tapenade and give the torte and Italian feel.

Caviar Topped Triple Layer Cheese Torte

2 (8-oz.) packages cream cheese
1 cup finely chopped red onion
16 eggs, hard-boiled, coarsely chopped
1/2 cup mayonnaise
1 teaspoon salt, divided
1/2 teaspoon white pepper, divided
4 large, ripe avocados, mashed
1/2 clove garlic, minced
2 teaspoons lemon juice
12 oz. black caviar or lumpfish roe
2 oz. red caviar or lumpfish roe

Mix together cream cheese and red onion until combined. Cover bowl and set aside.

In another bowl, mix together eggs, mayonnaise, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

In another bowl, mix together avocados, garlic, and lemon juice along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

Layer ingredients into an 8-inch spring-form pan. Spread egg mixture on bottom and smooth top surface until even. Spread avocado mixture on top of egg and smooth top surface until even. Spread cream cheese mixture on top of avocado and smooth top surface until even. Cover and chill until ready to serve.

Just before serving, spread an even layer of black caviar on top surface and create a red caviar star in torte center. Cut out a 5-point star, approximately 4 inches in diameter from thin cardboard. Remove torte from refrigerator. Place the torte on a flat tray or platter. Undo the spring-form pan latch. Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift off the pan's collar. Place cardboard star on top in center of torte. Spread black caviar on top of torte around outline of star. Remove cardboard star and fill in star shape with red caviar or roe.

Wipe the side of the serving tray if necessary. Set crackers around the base of the torte and serve with a butter knife to cut into the torte and spread on crackers.

Makes 100 servings

Photo Credit: John Sparano

White Asparagus Wrapped with Prosciutto and Parmesan

This simple appetizer recipe has become my favorite for dinner parties.

The ingredients are few but the prep in wrapping the prosciutto and Parm around the white asparagus spears takes a little bit of time.

I prefer white asparagus to green as the texture is much more velvety. Green asparagus always has that woody vibe.

White asparagus grows under ground and is never fully exposed to sunlight, therefore its chlorophyll isn't activated by the photosynthesis process and it remains pristine and a little more protected from the elements. Why do I feel like I'm talking about a child? Throw them out into the world and they get a little tougher by virtue of dealing with harsh elements. A big left turn in a recipe headnote, I know, but an appropriate analogy nonetheless. Anyway, make this. You'll love it.

White Asparagus Wrapped with Prosciutto and Parmesan

1 lb. (@25 spears) white asparagus
2 tablespoons olive oil
Juice from 1/2 lemon
1/2 teaspoon sea salt
4 oz. proscuitto, sliced thin
4 oz. Parmesan cheese, coarsely shredded

Rinse asparagus and trim about 1 inch off bottom of each spear. Line a baking sheet with aluminum foil and place asparagus in single layer on sheet.

Sprinkle olive oil, lemon juice, and sea salt over asparagus and turn lightly to coat.

Cut proscuitto slices into 1-inch x 3-inch pieces.

To wrap each spear: Place prosciutto on a flat surface and sprinkle a few pieces of shredded Parmesan on top. Lay asparagus spear on prosciutto so tip extends a couple of inches beyond the edge. Wrap prosicutto around asparagus with cheese inside. Place spear back on baking sheet and sprinkle Parmesan on top to garnish. Repeat for remaining ingredients.

Heat oven to 400 degrees. Cook wrapped asparagus for 5 to 8 minutes until cheese is melted and asparagus appears slightly roasted; don't over cook as spears will shrivel.

Remove from oven and arrange on a serving platter. Serve immediately, nice and hot!

Makes about 25 spears

Photo credit: John Sparano, my sweet husband

Christmas Tree Crudite'

Ever since I created this idea for a holiday appearance on Live with Regis and Kelly, I've been wanting to reconstruct it to take a photo and post it on my a blog.

I received more questions about how to make this crudite' display from the TV segment than any other food or decor ideas.

It's a time-consuming process (maybe an hour or two!) but you could make it the day before a party and keep it fresh by covering the veggies with wet paper towels and putting it in the refrigerator.

Helping hands can come from the kids, as my daughter inserted toothpicks into the veggies and then I inserted them into the tree base.

This would make a festive centerpiece on a holiday party table or a nice side table veggie arrangement for a more casual Christmas get together!

Christmas Tree Crudite'

2 heads green cabbage (1 small and 1 large)
2 bamboo skewers cut in half
1 box toothpicks
Green floral wire (1 paddle wheel of @22-gauge wire)
Wire cutters
Small star-shaped cookie cutter
2 - 3 big bunches of kale, rinsed
1 head purple kale
1- 2 heads broccoli, rinsed
1 - 2 heads cauliflower, rinsed
1 bag baby carrots, rinsed
1 carton cherry tomatoes, rinsed
1 large yellow pepper, rinsed
(and any other vegetables that you like)

1. To make tree base structure: Trim the bottom (stem end) of the large cabbage a bit so it will rest level and place it on your serving platter. (I like to use a cake stand). Slice off a bit of the top part of the cabbage so you have a flat surface on which to place the smaller cabbage.

Insert bamboo skewers into the top of the base cabbage. Trim off a little of the rounded end (not the stem end) on the smaller cabbage so it is flat. Place the smaller cabbage, cut side down, on to the base cabbage and on to the skewers so they are secured to each other. The stem end of the smaller cabbage should be at the top of the tree base.

Check out the shape of your tree and trim the sides starting at the top going down to the base to give it more of a conical form. You only have to do this a little and mostly at the top. I usually start building up the tree with kale and veggies and then trim where necessary.

2. Using wire cutters, cut green floral wire into 40 (1-inch long) pieces and 20 (2-inch long) pieces. Bend wire pieces into a hair-pin shape.

Start building a vertical row of tree "leaves" using kale stems. I find it easiest to make the middle garland that winds up the tree and build additional rows of vegetables and kale above and below the main garland so all rows appear even. (TIP: If you have trouble visualizing the natural line of garland up a tree take a ribbon and let it wind once around the tree from top to bottom as a general guide.)

Begin at the tree base, placing the kale's leafy side pointing down and stem side pointing up; break off excess stem. Insert the bended floral wire to discreetly anchor the kale in place. Overlap the leafy end of the kale as you place another stem up the tree and secure it with the floral wire.

3. After you have one kale row, add a row of veggies. Cut veggies with stems, such as broccoli and cauliflower, close to the floret and insert a toothpick into the end. Insert the toothpick into the cabbage base just above the kale garland. Use larger florets at the base and smaller ones at the tree top. It may be necessary to break toothpicks in half so they don't poke out of the top of the veggie.

For carrots, simply insert a toothpick into the end and then into the tree. Carrots are the most difficult veggie to work with. Toward the tree top, you may have to cut carrots in half so they look right and are along the same plane as the lower carrots.

For cherry tomatoes, insert the toothpick into the cabbage base first and then put the tomatoes on the toothpicks, otherwise you may squish them (I have sqaushed many a tomato!).

4. Continue building rows of kale and vegetables up the tree. Tear off piece of purple kale and slip them above the rows of veggies like I did (see photo) for a colorful accent. Place kale around the bottom of the tree to fill it out.

Remember, you are making an edible work of art so you will be trimming the cabbage, adjusting kale, and possibly cutting more floral wire pieces to suit your work in progress. Your end result will be unique, beautiful, and a creative centerpiece that your guests will admire.

5. Cut the yellow pepper in half lengthwise and remove the stem and seeds. Flatten it out, cut side down, and use a star-shaped coolie cutter to make the tree's star. Insert a toothpick into the top of the tree and slide the star on top as a festive finishing touch.

6. Place a bowl of your favorite dip next to the tree for guests to enjoy. I’ve found that most people love to look at this tree and view it as décor although the intent is for them to pull the vegetables off the tree and eat them. A variety of vegetables around the base of the tree on your large platter is a good idea if you wish to use the Christmas Tree Crudite' as décor only. Also, prepare extra vegetables with toothpicks to replace those that guests have eaten during the party when the tree is looking sparse.

GENERAL TIPS:

• During the tree building process step back and “eyeball” the tree shape from all angles to make sure you are making a nice, even cone shape. Trim kale or adjust vegetables as necessary.
• To make this tree a day in advance, store your tree wrapped in moist paper towels and plastic wrap and keep refrigerated until serving.
  

Snowman Mashed Potatoes

I made this little snowman today and snapped a shot with my new camera! Here's how to make him:

Snowman Mashed Potatoes

Mashed potatoes (stiff)
Small and large olives
Roasted red pepper (from jar)
Chow mein noodles
Carrot

1. Form mashed potatoes into the balls for the snowman's body using your hands. Stack the snowman balls on the plate you are going to serve him on.

2. Slice a large olive round for the base of his hat and set it on the snowman's head. Slice off the ends of a small olive for his hat and set it on the base.

3. Cut some large olives in half lengthwise. Use a straw to punch out the eyes and buttons. (Tip: after you insert the straw into the olive, blow into it to get the olive circles out.) Apply the eyes and buttons to the snowman.

4. Cut a carrot into a traingle for his nose and stick it into his head.

5. Cut a long roasted red pepper strip into a scarf for the snowman. Pat the pepper dry so it has less chance of staining the mashed potatoes red. Wrap the scarf around the snowman's neck.

6. Insert chow mein noodles into the snowman for his arms and serve!

Salmon Coulibiac

I recently posted a video on Twitter from my music video series "Recipes That Rock" where I make one of my favorite dishes, Salmon Coulibiac. A flood of fab comments from my fellow "Twibes" about how much they liked the video and wanted the recipe pointed out the fact that I had never put it on my blog. So here it is! (Forgive the photo, it was taken before I got my new camera!)

“Coulibiac” is a French-inspired dish from Russia that originated around 1900. The word itself translates to “fish pie,” and the dish consists of layers of fish, rice, and vegetables all wrapped up in a puff pastry loaf. I like to finish off my Coulibiac with a beautiful latticework design on top, which makes for a stunning main entrée at a dinner party.

Salmon Coulibiac

1 (48 fl. oz.) container chicken broth
olive oil
2 cups dry orzo (a pasta shaped like rice)
2 tablespoons butter
1 medium brown onion, diced
2 tablespoons light brown sugar
12 cups raw spinach
1/4 cup cream sherry
1/2 cup heavy cream
2 (8 oz.) packages sliced mushrooms
3 large sheets of puff pastry (2 – 1.1 lb. packages Pepperidge Farm each with 2 sheets)
1 egg, lightly beaten
2 lb. salmon fillet, skinned and deboned
Salt and pepper

Pour chicken broth and 1 tablespoon olive oil into a large pot and bring to boil over high heat. Add orzo and cook until tender, about 10 minutes. Drain in a colander and pour into a medium bowl.

Add 1 tablespoon butter and 1 tablespoon olive oil into a large skillet over medium high heat until butter melts. Add onions and sauté until they start to brown. Stir in brown sugar and cook for 2 minutes more until sugar caramelizes. Remove from heart and stir into orzo until combined. Salt and pepper to taste.

Heat 2 tablespoons olive oil in a large skillet over medium heat and add spinach. Allow spinach to cook down a bit, stirring frequently. Continue to add remaining spinach and cook until spinach has reduced to half the initial amount. Add more oil if necessary should the spinach stick to the pan. Add sherry and cook until sherry reduces by one-third. Reduce heat to medium-low and stir in cream. Cook, stirring occasionally, until cream thickens, about 5 to 8 minutes. Remove from heat and pour into a large bowl.

Add remaining tablespoon butter and 1 tablespoon of olive oil into a large skillet over medium high heat until butter melts. Add mushrooms and cook, stirring frequently, until mushrooms brown, about 10 minutes. Remove from heat and stir into spinach until incorporated. Salt and pepper to taste.

Cut a sheet of parchment paper to fit a large baking sheet. Tip: Use pea-size scraps of puff pastry under the corners of the parchment to adhere it to the baking sheet.

Allow puff pastry to thaw at room temperature for about 30 minutes or until it is easy to handle. Place a 10 x 15 inch sheet of puff pastry on work surface and roll out the sheet to where its dimensions are about 3 inches wider and longer than the salmon. Brush the surface of the puff pastry with beaten egg. Center the salmon on the puff pastry. Spoon the orzo on top of the salmon in a compact even layer. Spoon the spinach on top of the orzo in a compact even layer. Brush the exposed area of the puff pastry with beaten egg and bring it up on to the salmon on all sides.

Roll out another sheet of puff pastry large enough so that it will drape completely over the layered ingredients on the salmon with excess pastry to tuck underneath. Center the puff pastry sheet over the salmon and place it over the layered ingredients. Lift the edges of the puff pastry and brush the underside with egg. Tuck the edges neatly under the salmon so you have a compact and completely sealed loaf.

To create the latticework design on top, roll out the remaining puff pastry just a bit to smooth any package creases. Cut 1-inch wide by 10-inch long strips. Brush the surface of the salmon loaf with egg. Then, brush each strip with a lightly beaten egg and place each strip, spaced 1 inch apart, over the salmon diagonally. Interweave the strips 1 inch apart on the opposing diagonal into a latticework pattern. Cut ivy leaves from the remaining puff pastry and brush with egg; apply to the latticework pattern. You can prepare the Coulibiac up to this point on the same day you are planning to serve it. Wrap the prepared loaf with plastic wrap and refrigerate.

About 45 minutes before serving, heat oven to 350 degrees. Brush the surface of the pastry with beaten egg. Bake for 25 to 30 minutes until golden brown. Remove Coulibiac from the oven and let it rest on the baking sheet for 20 minutes. You can gently place the entire Coulibiac on a large platter and serve family style for a fabulous presentation. Or slice the loaf into 1 ½-inch wide portions and use a spatula to place each slice on individual plates. Serve hot with a white wine cream sauce.

Makes 6 to 8 servings

Spider Web Design on Triple Layer Gaucamole, Cheese, and Egg Torte

I made this spider web topped torte for a TV appearance in San Diego and copied the TV screen shot to show you (please forgive the blurriness!). This triple layer torte is based on one of my favorite party dips and a variation of this recipe with caviar spread over the top is in my book Sophisticated Entertaining.

You'll need a cheesecake spring-form pan (a round pan with a removeable collar) to make it, and it yields about 100 servings. This is ideal for a Halloween party -- you can set it out on the table and forget about it as you mingle with friends.

• 1 cup finely chopped red onion
• 2 (8-oz.) packages cream cheese
• 16 eggs, hard-boiled, coarsely chopped
• 1/2 cup mayonnaise
• 4 large, ripe avocados, mashed
• 1/2 clove garlic, minced
• 2 teaspoons lemon juice
• salt and pepper
• 1 cup sour cream
• Water crackers
  

Mix together onions and cream cheese until smooth. Cover and set aside.

In another bowl, mix together eggs, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper until thoroughly combined. Cover and set aside.

In another bowl, mix together avocados, garlic, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon until thoroughly combined. Cover and set aside.

Layer ingredients into a 10-inch spring-form pan. Spread cream cheese on bottom and smooth top surface until even. Spread egg mixture on top of cream cheese and smooth top surface until even. Spread avocado mixture on top of egg mixture and smooth top surface until even. Cover and chill until ready to serve.

Before serving, place the torte on a Halloween serving platter. Undo the spring-form pan latch. Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift off the pan's collar. Wipe the side of the serving tray if necessary.

Put sour cream into a plastic needle nose bottle or pastry bag with a large writing tip. Pipe spider web design on top of torte and accent with plastic spiders. Set crackers around the base of the torte and place on the buffet table with a serving knife.

Makes 100 servings.

"Boo" Spaghetti

I made this fun "Boo" Spaghetti for dinner the other day while experimenting for Halloween!

• Cook spaghetti according to package directions, making sure to keep some long noodles intact, as opposed to breaking them to fit into the pot.
  
• Line a cookie sheet with foil. Pull a noodle out and form the word "boo" on the foil; make a few.


• Bake at 350 degrees for 3 to 5 minutes until firm and place your "boos" on top of red sauce on pasta!