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Archive for the ‘Recipe’ Category

The Cupcake Girls

Don’t deny it, we all have a list of favorite television shows that we watch every week. One of my new favorites is The Cupcake Girls. I tune in every Tuesday night. The Cupcake Girls is a great show for me because I have such a sweet tooth and so every time I watch it I want to bake! Good thing I resist the urge pretty well or else I might be overcome with enough desserts to last me a year. The Cupcake Girls is about the trials and tribulations of Cupcakes by Heather and Lori, a nostalgic cupcake franchise in the USA and Canada. Heather White and Lori Joyce are the co-owners of Cupcakes by Heather and Lori and the show tells the story of their rise in the cupcake world. It’s got everything. It has charm, whit, and cupcakes, with a lot of business savvy.

I am telling you about The Cupcake Girls to recommend that you watch the show of course, but also to fill you in on why cupcakes are so happening. Cupcakes are like little bundles of joy. They are just as delicious as a full cake, but in a better serving size, and you can get so creative with them. Yes cakes have the same ability, but it’s a little unusual to see a mound of cupcakes instead of one large cake. Cupcakes are becoming so popular because they are unexpected.

I am a creative person and so I see so many possibilities when I think about serving cupcakes instead of one big cake. You can use cupcakes as the main dessert display at any event. Birthday parties, graduation parties, anniversary parties, and even weddings are all great places to serve the little cups of heaven. You can try new flavor combinations, get a little artsy with the icing, or try a new display method. For example, you can line up your cupcakes and spell words with the icing as if it were a puzzle. For a birthday or graduation party you can spell out HAPPY BIRTHDAY or any sort of congratulatory message. You can mix icing colors and designs to create your own original cupcake to match any theme or color scheme. As a bride and groom, think about serving a tower of cupcakes instead of layers and layers of cake that would take forever to cut. Contact us here at Kim King Smith Events and we can assist you with your cupcake craze! We would suggest keeping the tradition alive though, by getting one small layer of cake for the bride and groom to cut and then having a crafty cupcake display for the rest of your guests. No need for volunteer cake cutters, the guests can come and pick up their individually wrapped dessert as they please.

Now if you still want to cling on to the idea of one big cake, consider a cupcake cake. Now you can buy new baking pans that are shaped like an oversized cupcake and matching icing topper. These pans make for an unusual cake that can add a little surprise to the party. Nobody will be expecting one gigantic cupcake! So whenever you want to be that person at the party that always brings the best looking and best tasting dessert, think cupcakes!

By Ali

Photos courtesy of:

http://www.cupcakeactivist.com/2009/07/cupcake-girls.html

http://www.thecupcakeblog.com/tag/white-wedding-cupcakes/

http://www.caketodays.com/cupcake/giant-cupcake/

We All Scream for Ice Cream!

For those of you whom live in the Indianapolis area, you are a bunch of lucky ducks because you know what I’m talking about when I say Ritter’s Frozen Custard. I’m not from the Indy area and so I have never gotten to experience the greatness of Ritter’s until just recently. My first time at Ritter’s I ordered one helping scoop of the chocolate banana flavor and in a waffle cone. It was a whole eight minutes of heaven! Yes, I scarfed that thing down! Now, my new favorite thing is banana ice cream. Every time I go near an ice cream parlor, I hope and pray that they carry banana ice cream. Not many of them do and that’s why Ritter’s was so delicious. It was an original treat on a lucky day! Well, some of my hunt is over. I have found a recipe for banana ice cream that I can make whenever I get a big sweet tooth. I don’t know how it compares to Ritter’s, but I think it will do.

Ingredients

4 cups half-and-half cream

2-1/2 cups sugar

Dash salt

4 eggs, lightly beaten

4 cups heavy whipping cream

1 can (5 ounces) evaporated milk

1 tablespoon vanilla extract

2 cups mashed ripe bananas (4 to 5 medium)

Directions

In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.

P.S. Drizzle with chocolate sauce if you want to make it like Ritter’s chocolate banana!

By Ali

Recipe and photo courtesy of http://www.tasteofhome.com/Recipes/Banana-Ice-Cream-2

Gourmet Corn-on-the-Cob

What’s yellow and green that pops up in a summer scene? Corn of course! And what a sweet summer treat it is! Corn is always a favorite at my house in the summertime.  You can use it in so many ways; corn-on-the-cob, creamed corn, whole kernel corn, and even corn casserole. None of these uses will let you down, but here’s a newsflash! There are a few more ways to spin it. Here’s a fresh, new trick to try this summer; gourmet corn-on-the-cob. There’s not just one recipe either. You can mix and match your toppings and rubs to create your favorite corn-on-the-cob combination! Yes, we all love the standard corn rolled in butter, but gourmet corn-on-the-cob has a little extra zing! I bet you and your friends and family would love to whip up a batch on the grill at your next gathering. Here is a recipe that I know I am going to try and you should too!

Grilled Corn with Sundried Tomato-Bacon Butter

Ingredients

4 ears yellow corn

Olive oil

2 slices applewood-smoked bacon

1 stick (4 ounces) salted butter, softened

3 sun-dried tomatoes, finely chopped

1 shallot, finely chopped

1 tablespoon finely chopped flat leaf parsley

1 garlic clove, finely chopped

1 teaspoon dried oregano

1 teaspoon finely chopped fresh thyme

1 teaspoon fresh lemon juice

1/2 teaspoon dried crushed red pepper

Sea salt and freshly ground black pepper

Directions

Prepare the barbecue for medium heat. Pull off the husks from the corncobs and remove the corn silk.

Drizzle the oil over the corn to coat lightly.

Place the corn on the grill. Cover and cook, turning occasionally, until the corn is soft and juicy and lightly charred, about 15 minutes. Transfer the corn to a platter.

Meanwhile, grill the bacon until it is golden brown and crisp, about 3 minutes per side. Transfer the bacon to a plate lined with paper towels to drain excess oil. Finely chop the bacon.

Stir the softened butter, sun-dried tomatoes, shallot, parsley, garlic, oregano, thyme, lemon juice, crushed red pepper, and bacon in a medium bowl to blend. Season to taste with salt and black pepper.

Spread the softened butter mixture all over the hot grilled corn. Serve and enjoy.

Picture and recipe are courtesy of http://www.kitchendaily.com/2010/06/01/grilled-corn-with-sundried-tomato-bacon-butter/

Get Cookin’ With These Christmas Classics

Easy Entertaining for the Holidays

Ok, ladies and gentlemen I am going to assist you with your holiday baking plans.  We all know that I can coordinate weddings and events, but I felt the need to possibly help you with a few shortcuts in the kitchen to make you the fabulous employee, neighbor and friend that we know you are.  Here’s a few classics you can make quickly.  Shhhhh do NOT tell anyone our short cuts and secrets.  They’re all yours, keep em that way!

Red Velvet Cake, this is the classic made fast and easy style.  Everyone will be thanking you for going to all the trouble and care.  Don’t let them in on our secret.  Just smile and say, “thank you”. First, purchase a chocolate cake mix.  Many claim Duncan Hines works the best.  You will need 1 box white cake mix (2-layer size) ,1 box (4-serving size) instant vanilla pudding mix, 4 large eggs , 1 tablespoon unsweetened cocoa powder, 1 tablespoon white vinegar, 1 cup milk , 1/2 cup vegetable oil , 2 ounces red food coloring.

Cream Cheese Frosting, 4 ounces butter, softened, 8 ounces cream cheese, softened, 1 tablespoon vanilla extract, 1 box (1 pound) confectioners’ sugar, 1 cup chopped pecans.  Combine the cake mix, pudding mix, oil, eggs, cocoa, vinegar, oil, and food coloring; beat for 4 minutes on medium speed, scraping the sides and bottom of the bowl several times. Grease and flour 3 cakes pans. Distribute the batter among the pans evenly. Bake at 350° for 20 to 25 minutes or until the cake springs back when lightly touched in the center.
Cool cake on racks.  Frosting: Beat the butter butter and cream cheese until smooth and light. Add vanilla and confectioners’ sugar; beat until smooth. Spread frosting over layers and sides, sprinkling each layer with chopped pecans. http://southernfood.about.com/od/yellowandwhitecakes/r/blbb610.htm

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Mayonnaise Cake, ok this might sound disgusting but it is an old time classic that is positively scrumptious.  Nobody will know the “secret ingredient” until you tell them.  So what if it has 500 fat grams? They won’t care, once they have a bite of this moist, choclatey cake.  How do you ice it?  Here’s the killer: chocolate peanut butter icing with recipes for both provided below.  Warning:  Get ready for some oohs and ahhs. 

Recipe for Mayonnaise Cake: 2 C flour, 1/2 C unsweetened cocoa, 1 1/2 T soda, 1/4 t salt, 1 C sugar, 3/4 C mayonnasie, 1 C water, 1 t. vanilla.  Sift flour, cocoa, soda and salt.  Cream separately the sugar, mayonnaise, water and vanilla todgether.  Add dried ingredients to the creamed mixture.  Sit unitl well blended.  Pour into grease layer cake pans or a 9×13 pan.  Bake at 350 degrees for 25 minutes.

Peanut Butter Icing: 1/2 C creamy peanut butter, 1/3 C unsweetened cocoa, 2 3/4 C of powdered sugar, 1/4 t salt, 1 t vanilla 1/2 C evaporated milk.  Cream peanut butter and cocoa.  Add remaining ingredients and beat until smooth, adding a little more milk if needed.

Grandma Bea’s Slushy Booze, a signature drink of my grandmother’s.  We had it every Christmas Eve and it really did keep everyone in the holiday spirits.  It is easy and you HAVE to make it ahead of time.  It will be one of your holiday classics and something you won’t mind sharing.  After the mixture has frozen, it will never be rock solid due to the alcohol content, you can spoon some in a goblet add some Sprite, ginger ale or Sierra Mist. Make sure to say “cheers”.

Recipe: 26 0zs. vodka, 2 cans frozen orange juice, 4 cans of pineapple juice, 1.5 C sugar, 8 C. water, 2 cans frozen lemonade . Boil water and sugar. Let cool. Add frozen lemonade concentrate, orange juice concentrate and pineapple juice and stir well. Add 26 ounce bottle of vodka and freeze mixture in plastic containers. To serve, add equal amounts of the frozen “slush” with soda.  

From Grandma Bea and and www.drinknation.com/drink/slush                                                          

Pinwheels, make them fast and furiously.  These little roll ups of chipped beef and garlic cream cheese are wonderful for an appetizer and can be made a couple of days ahead of time.  You will need Buddig chipped beef in the refrigerated section.  Each pack will make two rolls with about five pinwheels to a roll.  You will need garlic salt, cream cheese and a dash of milk. Put the cream cheese in a bowl, add about a 1 T. of milk and 1/2 t. of garlic salt. Beat to a creamy consistency.  If you need a little more milk or garlic add.  Now take the meat and lay on waxed paper.  Spread one layer of the beef out and spread the cream cheese mixture on in a LIGHT fashion.  Now add another layer until you have four.  Next roll them up, wrap in plastic wrap and refrigerate prior to your party.  Slice in 1/4 to 1/2 inch slices and place on a tray with sprigs of parsley. They are a safe bet to make sure all the guests like your appetizers.

The Perfect Champagne Cocktail

Having trouble deciding on what type of drink special to serve at your wedding or reception? Kim King Smith Events wants you to take a look at this captivating cocktail that is both delicious and attractive!

Rhubarb-Strawberry Champagne Cocktail

Serves 8

4 oz. Rhubarb mix

4 oz. Cointreau Champagne to top

(1 bottle 750ml) Rhubarb Mix:

2 stalks rhubarb

1/2 pint strawberries, washed with tops removed

1 tsp. vanilla

1 tsp. sugar

Juice of fresh lime

Puree all ingredients except lime. Reduce liquid to 1/2 over heat. Add lime juice. Mix can be stored in an airtight container in the refrigerator for up to one week. (May also be frozen) In a glass, pour a bit of the rhubarb mix, a splash of cointreau, and top with champagne. Garnish with strawberry.

Ingredients, recipe and photo provided by http://www.brideorama.com

Fourth of July Party

Kim King Smith Events is all about finding easy and healthy recipes for you and your family. For this year’s Fourth of July party, try some of these great tips to keep your cookout healthier and fresh. You’ll be able to eat more food and enjoy the day more without the worry of eating the normal high calorie cookout foods.

 

When buying meat, look for these types of meats or key words that will lead you to a healthier options.

  • Poultry: Skinless, white-meat chicken or turkey. Also try ground turkey for delicious turkey burgers.
  • Beef: Flank steak, top loin, sirloin, porterhouse, T-bone steak and tenderloin; 90% lean ground beef are all good choices.
  • Pork: Pork chops or tenderloin are the best.

There are also simple ways to cut calories in your staple cookout side dishes such as pasta salad. In your recipe, swap out the cup full of mayonnaise for some or all for a flavorful vinaigrette, pesto sauce, sun-dried tomatoes, Dijon mustard or lots of fresh herbs. If you favor the traditional creamy texture, a combo of mayonnaise and low-fat yogurt has flavor with much less fat. Not only will your pasta salad be better for you, but it will also be a new recipe to try.

For dessert, fruit is always the best option. It’s light and delicious and something everybody wants after a full meal. Strawberries, blueberries and peaches all reach their peak midsummer. Make a fresh fruit salad, or throw heartier fruits like pineapple and stone fruits (like peaches, plums and nectarines) on the grill to bring out their sweetness. Serve them with frozen yogurt or syrup.

By Brittany

These great tips came from:

http://www.foodnetwork.com/healthy-eating/be-a-healthier-summer-party-host/index.html

Sweet Treats for You Soccer Fans

World Cup "Cakes"

Get ready for the World Cup this weekend by baking these fun “cup”cakes! You’ll amaze everybody with your frosting skills. Here are the simple instructions:

  1. Frost the cupcakes with vanilla frosting (you can use your favorite flavor for batter)
  2. With black icing pipe a pentagon in the center (fill in)
  3. Pipe lines from pentagon to edge of cupcake
  4. You’re done! Enjoy!

To add a little variation also try icing the cupcakes in your favorite team’s colors!

To view this sweet recipe and much more visit the Betty Crocker website at:

http://www.bettycrocker.com/recipes/ball-game-cupcakes/097825e8-d037-4a5f-9cb3-166b9f627ae

By Brittany

Red Velvet in a Jar

Oh my word!  I had to share these IMMEDIATELY!! What a fun idea from www.mycakies.com; red velvet cupcakes in a Mason Jar. 

Wouldn’t this make a great favor, shower dessert or gift?  Imagine taking these to the office as surprises for your fellow workers.  Wow, the list could go on…..

The recipe below is a tweak of Paula Dean’s recipe.  Can’t wait to try it.  Let us know, here at Kim King Smith Events, if you do and how they turn out!

Ingredients:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups sugar
– 1 tsp baking soda
– 1 tsp salt
– *2 1/4 tsp cocoa powder
– *1 1/2 cup canola oil
– 1 cup buttermilk, room temperature
– 2 large eggs, room temperature
– 2 tbsp red food coloring
– 1 tsp white distilled vinegar
– *2 tsp vanilla extract
for the cream cheese frosting:
– 1 pound cream cheese, softened
– 2 sticks butter, softened
– *2 tsps vanilla extract
– 4 cups sifted powdered sugar
Follow these easy directions and enjoy! Bake the cupckaes, split in half, put half in the jar, a little cream cheese icing, the next half and a big kiss of cream cheese icing on top :):):)  Put the lid on and tie a fork around the jar.  Remember, when using cream cheese, you MUST keep refrigerated (better safe than sorry).

By Kim
Thanks to www.mycakies.com and Paula Dean

A Sweet Pillow of Love

Our friends at Lemley’s catering are offering a product that you won’t be able to resist.  A favor that everyone will love and not want to share.  Something that won’t even make it home!  Gourmet marshmallows.

240SWEET Artisan Marshmallows are crafted in small batches from all natural, local and organic ingredients. You wedding and party guests will love these “puffs of pleasure“. Inspired by her favorite foods and the season, Chef Alexa makes over 60 flavors. Try the chocolate/chocolate chip, vanilla bean, and more. They are available by ordering on line at www.240sweet.com.  Don’t forget our company, Kim KIng Smith Events, can create fabulous candy bars for you.

p.s.  Think of them as “bunny tails” and order them for Easter:)

Blue Snowflakes Anyone?

Here is a cocktail that will be perfect for the snowy season.
The Blue Snowflake recipe is
splash of vodka,
2 ozs. of hypnotiq
1 oz. of pineapple juice
Shake it up, strain into glass.
Enjoy!
www.drinknation.com
www.shindigz.com
By Kim