But I love it and am exciting to see what new things happen 2015. I just wish I could hit the slowmo button sometimes so that I can enjoy the little things just a tad longer. J That's my number one resolution - to take time and really enjoy the small things and document them! I really want to take more pictures of our kiddos and all the zany things they do. Then, when I am 80 and can't remember what I had for breakfast I will at least have pictures to remind me of how precious my babies were growing up. J
So, how are you ringing in the new year? Any plans? Well, if you are hosting a party then I am super excited to share some fun lil' party tips to help make your New Year's Eve shine bright!
What party isn't complete without a few decorations or party favors? Here's a couple of ideas that are quick, easy and give just the right amount of sparkle.
- Make a Chalkboard Sign
- Set Out a Sparkler Favor Display
- Create Confetti Poppers (here is a great tutorial from Weddingbells)
- Add Glitter Washi Tape to Paper Straws for a Festive Drink Stirrer
- Create a Glitzy "Cheers" Banner
Oh, and if you are on the hunt for an amazing gold bar cart then you gotta go get this one from Target. It's absolutely adorable and affordable. Double win!!
Now for the tasty treats... a Tiramisu Martini and Dark Chocolate Mousse with a Gold Dipped Espresso Meringue Cookie
DARK CHOCOLATE MOUSSE (4-6 servings)
Recipe courtesy Bobby Flay via The Food Network
- 5 1/4 ounces bittersweet chocolate, coarsely chopped
- 14 ounces cold heavy cream
- 3 large egg whites
- 1 ounce sugar
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the double boiler and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream. Cover the mousse and refrigerate for approximately 1 hour or until set.
Using an ice cream or cookie scoop, dish out two scoops into your dessert dishes and top with an espresso meringue cookie.
ESPRESSO MERINGUE COOKIES (half batch - about 17 cookies)
ESPRESSO MERINGUE COOKIES (half batch - about 17 cookies)
Recipe adapted from Meringue Girls
- 150 grams of caster or superfine sugar
- 75 grams egg whites (I used AllWhites 100% Liquid Egg Whites)
- 1/2 tablespoon espresso powder
- Sugar glue (2 tablespoons of warm water mixed with 1/4 teaspoon of Tylose powder)
- Disco dust (American gold or your color preference)
Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper, pour in the sugar, and put the baking sheet in the oven for about 5 minutes, until the edges of the sugar are just beginning to melt. Heating the sugar will help it dissolve in the egg whites more quickly and help create a glossy, stable mixture.
Meanwhile, make sure the bowl and whisk attachment of your stand mixer are free from grease. Pour the egg whites into the bowl. Whisk on low speed at first, allowing small bubbles to form, then increase the speed to high and continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the whites falling out. Stop whisking just before the whites take on a cotton-woolly appearance; if they do, they have been over whisked, and the egg protein has lost some of its elasticity.
By now, the sugar should be ready to take out of the oven. Remove the baking sheet from the oven and reduce the temperature to 200°F.
With the whites stiff and while whisking again at high speed, add one big tablespoonful of hot sugar after another to the bowl ensuring that the whites come back up to stiff peaks after each addition. Don't worry about small clumps of sugar, but avoid adding large chunks of caramelized sugar from the edges of the baking sheet.
Once you have added the sugar, continue to whisk on high speed for 5 to 7 minutes. Rub a bit of the mixture between your fingers, and if you can still feel gritty sugar, keeping whisking at high speed until the sugar has dissolved, the mixture is smooth, and the bowl is a bit cooler to the touch. The meringue will continue to thicken up during this stage. You know it is ready to use when it forms a nice smooth, shiny peak on the tip of your upturned finger.
TIRAMISU MARTINI
Recipe adapted from Frangelico
Mix ingredients in a shaker with ice and strain into a chilled martini glass. For my tasty cocktails, I had rimmed the glass with a gold dust and sugar mix and garnished with a gold tipped Pepperidge Farm Chocolate Hazelnut Pirouette. And just a helpful hint, you will want to eat the Pirouette right away so that it doesn't start to fall apart in your martini. J
Huge thanks to the amazing team of ladies that collaborated with me on this New Year's Eve bash. I couldn't have done this without them!
Line a rimmed baking sheet with parchment paper, pour in the sugar, and put the baking sheet in the oven for about 5 minutes, until the edges of the sugar are just beginning to melt. Heating the sugar will help it dissolve in the egg whites more quickly and help create a glossy, stable mixture.
Meanwhile, make sure the bowl and whisk attachment of your stand mixer are free from grease. Pour the egg whites into the bowl. Whisk on low speed at first, allowing small bubbles to form, then increase the speed to high and continue whisking until the egg whites form stiff peaks and the bowl can be tipped upside down without the whites falling out. Stop whisking just before the whites take on a cotton-woolly appearance; if they do, they have been over whisked, and the egg protein has lost some of its elasticity.
By now, the sugar should be ready to take out of the oven. Remove the baking sheet from the oven and reduce the temperature to 200°F.
With the whites stiff and while whisking again at high speed, add one big tablespoonful of hot sugar after another to the bowl ensuring that the whites come back up to stiff peaks after each addition. Don't worry about small clumps of sugar, but avoid adding large chunks of caramelized sugar from the edges of the baking sheet.
Once you have added the sugar, continue to whisk on high speed for 5 to 7 minutes. Rub a bit of the mixture between your fingers, and if you can still feel gritty sugar, keeping whisking at high speed until the sugar has dissolved, the mixture is smooth, and the bowl is a bit cooler to the touch. The meringue will continue to thicken up during this stage. You know it is ready to use when it forms a nice smooth, shiny peak on the tip of your upturned finger.
Carefully fold in the espresso powder into the meringue mixture until just combined.
Spoon your meringue mixture into a piping bag. You need to pack the meringue in tightly, ensuring there are no air bubbles. Pinch the top of the bag closed, gently pushing the mixture in.
If using a disposable piping bag, with sharp scissors, but the tip of the bag so that the opening measures 3/4 inch in diameter.
Line a baking sheet with parchment paper; Squeeze the bag to form a cookie about 1-1/2" in diameter. Space the kisses about 3/4 inch apart.
Slide the baking sheet into the oven and bake for 30-40 minutes, or until they can be lifted off the parchment paper with their bases intact. Let cool completely on the baking sheets.
Once the cookies have cooled, brush one side of the cookie with the sugar glue and sprinkle with the disco dust. Voila! Ready to serve!
Spoon your meringue mixture into a piping bag. You need to pack the meringue in tightly, ensuring there are no air bubbles. Pinch the top of the bag closed, gently pushing the mixture in.
If using a disposable piping bag, with sharp scissors, but the tip of the bag so that the opening measures 3/4 inch in diameter.
Line a baking sheet with parchment paper; Squeeze the bag to form a cookie about 1-1/2" in diameter. Space the kisses about 3/4 inch apart.
Slide the baking sheet into the oven and bake for 30-40 minutes, or until they can be lifted off the parchment paper with their bases intact. Let cool completely on the baking sheets.
Once the cookies have cooled, brush one side of the cookie with the sugar glue and sprinkle with the disco dust. Voila! Ready to serve!
TIRAMISU MARTINI
Recipe adapted from Frangelico
- 1 part Frangelico
- 1 part Absolut Vanilla Vodka
- 1 part Carolans Irish Cream
- 1 part cold espresso or coffee
Mix ingredients in a shaker with ice and strain into a chilled martini glass. For my tasty cocktails, I had rimmed the glass with a gold dust and sugar mix and garnished with a gold tipped Pepperidge Farm Chocolate Hazelnut Pirouette. And just a helpful hint, you will want to eat the Pirouette right away so that it doesn't start to fall apart in your martini. J
Huge thanks to the amazing team of ladies that collaborated with me on this New Year's Eve bash. I couldn't have done this without them!
Photography: Amanda Reynolds
Make-up: Lynda Jackson Beauty
Hair: Sarah Smith
I hope you have an amazing New Year's Eve and may 2015 shine brightly for you!
Nakia, everything looks so wonderful! You, Lynda, Amanda and Sarah really outdid yourselves. I'm just really impressed with the level of talent each of you possess. Many blessings in the new year. -Dee
ReplyDelete