I am busy, busy working on the September issue of Celebrating Everyday Life with Jennifer Carroll and wanted to share a sneak-peek at one of the treats I've created for this issue: Caramel-White Chocolate Apple Pocket Pies! That's a mouth-full of yummy! Can't wait to share this recipe and more with you.
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Happy Wednesday!
Jennifer
Ahoy Maties! My DIY Pirate Party kit is now up in my etsy shop! Please visit and share the link with any friends whom you think would like this kit for their next pirate party! http://www.etsy.com/shop/JenCarrollVA?ref=seller_info
Right now these are download only files (for printing on your home printer or through your local print shop). In 2012 (or maybe later this Fall!) I will be offering these items in a boxed set. Stay tuned for those details!
To view the entire pirate party shoot check out the August issue of Celebrating Everyday Life with Jennifer Carroll!
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I want to say a GIANT - THANK YOU!!! to everyone who helped with this Pirate shoot! Jen Fariello, Dara, Stage & Liam Parker, David Riley, Jim & Pat Roberts and Sherry Spencer of Pat's Floral Designs, Millie Smith, and Jenny Yetman for all their invaluable help! Thank you also to the folks at Chris Greene Lake for letting us shoot there.
I've also just found out that this photo shoot will be featured in the Spring issue of Phyllis Hoffman Celebrate magazine!!! How exciting is that?!!!! I'm a huge fan so this is incredibly exciting to me!!!
I hope you are having a wonderful week!
Happy Wednesday!
I really, really can't believe that it's Easter this weekend?! I don't know where the time goes... so now I have to come up with a celebration worthy dessert and quick! I headed over to Martha Stewart.com for some quick inspiration and as usual she doesn't disappoint!
Above are her Sugar Cookie Bunnies!
Next, how about these gorgeous chocolate eggs?
I think these Petits Fours would be delightful wedding favors!
These cupcakes with the sugared pansies look amazing as well!
So many choices!!! So little time.... what to do, what to do?! Enjoy browsing - at least there are no calories in that!
Happy Easter and Happy Thursday!
Jennifer
How about a tasty treat to start the week? I love, love, love cheese and bread so I got VERY excited when I found this recipe for Cheddar Puffs on the Pioneer Woman's website! If you're not familiar with Ree a.k.a. the Pioneer Woman -please head on over to her site. It's filled with all kinds of goodies!
This recipe has to be one of my favorites though. It's similar to a recipe that a local caterer uses for onion puffs and I can tell you that those puffs are a huge hit at weddings! I've literally seen guests stand at the kitchen doors waiting for the onion puff trays to come out.... Those were made with Parmesan though and I'm going to do a little testing to see about altering this recipe by substituting other cheeses - I'll let you know how my research goes...
Ree's step-by-step instructions with photos make this recipe even easier so be sure to visit her site. But if you just can't wait - here's the recipe below!
The Pioneer Woman's Cheddar Puffs:
Click here for a printable version from her website (scroll down it's near the bottom).
Prep Time: 15 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8
Ingredients
1 loaf Crusty French Bread, Cut Into 1-inch Cubes
½ sticks Butter
3 cloves Garlic, Minced
1 whole Shallot, Minced
1-½ teaspoon Dijon Mustard
8 ounces, weight Cream Cheese, Sliced
1-½ cup Grated Cheddar Cheese
Salt And Freshly Ground Black Pepper, To Taste
2 whole Egg Whites, Beaten
Preparation Instructions
Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.
Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.
Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.
When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.
Please let me (and Ree!) know how you like them and what event you make them for. A cocktail party, shower, special dinner or just because it's Monday (that'd be my excuse!).
Happy Monday!
Jennifer
My final fab photo opp in Atlanta was with Mr. "Good Eats" himself - Alton Brown! Let me tell you, I wasn't the only one clamoring to talk turkey with the Food Network star... the demonstration kitchen was filled to practically bursting. But determined gal that I am, I did find a quite moment to chat with the chef before he went out to dazzle the awaiting masses. I was particularly excited to meet him because my literary agent was his agent before she moved to her new post at Foundry Media. It was so fun to meet Alton - he is just as quirky and charming in real life as he is on tv. He definitely didn't disappoint in the kitchen!
An extra fun bonus was that he gave away 100 signed copies of his new book Good Eats: The Early Years. Sadly, I arrived too late to receive a copy but did have a chance to get a quick pic with the food guru - awesome!
Happy Wednesday!
Jennifer
Today we had a little downtime before the show officially opens tomorrow so Jenny and I decided to do a little exploring. Lucky us! We happened upon the gourmet demonstration kitchen just as Virginia Willis was about to prepare some recipes from her book Bon Appetit, Y'all. I'm a BIG fan of hers and was thrilled to get to see her prepare some dishes designed as a tribute to the Queen of French Cooking, Mrs. Julia Child. She made the classic beouf bourguignonne and tiny chocolate pots de creme. I love the beouf dish and Jenny said the Chocolate was divine (I'm allergic to chocolate so I'll take her word for it!) Virginia shared some sweet memories of her times cooking with Mrs. Child and her own time in France. It was such a treat!
After the demonstration she signed copies of her books and took photos with frenzied fans like me!! She was charming and extremely friendly - it was a real pleasure to meet this talented chef. If you'd like to get to know Virginia better be sure to visit her blog - she shares heartfelt stories and recipes too!
Happy Thursday!
Jennifer
I hope that wherever you are that you are having a wonderful day of thanks-giving! Even if you're not officially celebrating this all-American holiday - I still wish you a day of pausing and being grateful. It's so good for the soul!
I am grateful for God's love, my husband, family & friends. There's a lot that's been hard about 2009 but one thing that I've really appreciated this year is how it has helped to refocus priorities - "the best things in life really are free!"
Today I'm baking, watching the Macy's Thanksgiving Day parade and hanging out with my loved ones. Nothing fancy - and that makes it perfect! During dinner we'll all share things we are grateful for. Despite the difficulties of our current economy - I find that I am a very, very grateful girl!
I'm also thankful for Martha Stewart & her team for all the inspiration they provide day-after-day, year-after-year. Above are some lovely photos from their collection of Thanksgiving Inspiration. You can see more here.
I hope you are thankful for much in your life too!
Happy Thanksgiving!
Jennifer
My love affair with Amy Atlas' delightful dessert & candy buffets continues with this gorgeous Faux Bois spread! You can see more here on Amy's blog including some recipes and a template for the adorable acorn garland!
The recipe for the cinnamon pistachio meringues pictured above can be found on her blog here.
I feel so inspired to make a fabulous Thanksgiving Dessert Buffet now!
Happy, happy Wednesday!
Jennifer
I love pumpkin (in case you couldn't tell!) and this Pumpkin Layer Cake recipe that I created is one of my favorites! Simple and oh, so yummy! Just right for Thanksgiving!!
Pumpkin Layer Cake
Baking spray
1 box spice cake mix (18.25 ounces)
1 cup canned pumpkin
1/2 cup milk (I use 2%)
1/3 cup canola oil
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
Frosting:
8 ounces cool whip
8 ounces cream cheese
1 cup, sifted confectionery sugar
2 teaspoons vanilla
4 - Place chopped nuts on a baking sheet and bake at 350 for about 2 minutes or just until you begin to smell them.
6 - Once cakes are cool, spread frosting on bottom layer of cake. Sprinkle chopped nuts all over frosting. Place other layer on top of cake. Frost entire cake. Garnish top with whole pecans in pattern of your choice.
Let me know how you like it!
Happy Tuesday!
Jennifer CarrollCheck out these gorgeous cookies!!! They are from Better Bit of Butter Cookies. Christine Mehling is the gourmet genius behind these little gems. Her intricate designs are created with fondant - miniature edible art! The group above is from her premiere wedding cookie collection and the group below is from her standard wedding cookie collection. Aren't they adorable?
Don't see a style that's just right for you? No worries - Christine will happily create a custom design just for you. Not planning a wedding but still love these? Check out her holiday & everyday collection:
I think these would be too cute for a holiday party - don't you?! Plus, what great holiday gifts!! Love 'em!
Happy Wednesday!
Jennifer
I'm an event designer based in Charlottesville, Virginia.
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