color spotlight: turquoise

Good Morning Everyone!

Throughout the summer I have been trying to put together a color scheme for my house. I tend to like neutrals however I have been encouraged by my family to add some color! I decided to do this with various shades of turquoise accents. I love it- it feels bright, summer-y and kind of like i’m near the beach.

Here’s some inspiration for those of you who may want to use this color palette:

turquoise

In your home:

hom   pillow

decorations

In your outfits:

necklaces outfit fashion

For parties and events:

cake   cupcakes   decor parties   party items

For inexpensive ways to add color to your space or event, check out craft stores for paint and update an item you already have or shop somewhere like Ikea which has many trendy colors at a low price.

Looking for wedding inspiration? Check out Catherine’s Corner– It’s Wedding Wednesday

wishing you all a wonderful day!

baby shower: girl

Good Morning Everyone!

I absolutely love babies and I love parties and events. This means when someone I know is in need of a baby shower planner, I am so excited! It’s one of those moments that makes everyone happy.

For those of you who are having a baby or who are celebrating a friend having a baby, here is some inspiration to host a baby shower fit for a special baby girl.

invite

pom clusters   umbrealls  balloons

cake

game

And here’s a recipe for some yummy, fresh, pink, girly cupcakes or cake!

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You Need:

 

 

  • 1 cup butter
  • 4 eggs
  • 3 1/3cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • Red food coloring
  • 1 1/3 cups milk
  • 1/4 cup frozen lemonade concentrate, thawed
  • 1 teaspoon pure lemon extract
  • 1 recipe Lemonade Butter Frosting

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9×2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.

2. Preheat oven to 350 degrees F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.

3. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan.

4. Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemonade Butter Frosting.

5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.

6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.

Tips for even color layers

  • To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.

How To Split Layers

  • To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.
Lemonade Buttercream Frosting
ingredients

  • 3 cups (6 sticks) unsalted butter, softened
  • 216 ounces jars marshmallow creme*
  • 1/4 cup frozen lemonade concentrate, thawed
  • 1cup powdered sugar
  • 2 teaspoons pure lemon extract

1. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)

2. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

Recipe Courtesy of Better Home & Garden http://www.bhg.com/recipe/pink-lemonade-cake/

Inspiration for a baby boy shower is coming soon.

wishing you all a wonderful day!

frozen treats

Hi Everyone!

Welcome back to creative entertaining. I’m sorry I have missed a few days- I was away with family and attending a wedding. But I am back and ready to start sharing my ideas, tips and recipes with all of you. By now we all know I love dessert and I love summer. Today’s post is a few recipes for some of my favourite frozen treats. Make these in advance and impress your guests with a yummy homemade dessert!

Easy Peanut Butter Frozen Pie

Ingredients

3 T. melted butter

4 cups of chocolate Rice Krispie cereal

8 oz. softened cream cheese

1 3/4 cups powdered sugar

1 cup of smooth peanut butter

1 cup of milk

1 t. vanilla extract

16 oz. frozen whipped topping (Cool Whip) thawed

1 cup of chopped salted peanuts for garnish

– In a large ziploc bag, combine cereal and butter, seal bag and shake to mix.

Use a rolling pin to crush the cereal into fine crumbs for the chocolate crust. Press into a greased 13″ x 9″ pan and set aside.

In a large mixing bowl, blend cream cheese and peanut butter together with a hand mixer, add vanilla, milk and powdered sugar, mixing well until smooth.

Gently fold in topping and spread over chocolate crust. Cover and freeze for 3+ hours or until frozen.

To serve cut into squares and garnish with chopped peanuts.

Frozen Cappuccino Cheesecake

What You Need

1 pkg. (11.1 oz.) JELL-O No Bake Cheesecake

5 Tbsp. butter or margarine, melted

1/4 cup MAXWELL HOUSE INTERNATIONAL CAFÉ Suisse Mocha Café, divided

2 Tbsp. sugar

1-1/2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Line 9×5-inch loaf pan with foil, with ends of foil extending over long sides of pan. Mix Crust Mix, butter, 2 Tbsp. of the flavored instant coffee and sugar with fork in medium bowl until crumbs are evenly moistened. Press 1/2 cup crumb mixture onto bottom of prepared pan; reserve remaining crumb mixture for later use.

Beat milk, Filling Mix and remaining flavored instant coffee in medium bowl with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Gently stir in COOL WHIP. Spoon 1/3 of the COOL WHIP mixture over crust in pan; sprinkle with 1/3 of the reserved crumb mixture. Repeat layers twice; cover.

Freeze 4 hours or until firm. Use foil handles to lift dessert from pan. Let stand at room temperature 10 min. to soften slightly before slicing to serve.

Frozen Key Lime Margarita Pie

1-1/4 cups  finely crushed pretzels

1/4 cup  sugar

6 Tbsp.  butter, melted

1 can  (14 oz.) sweetened condensed milk

1/2 cup  lime juice

1 env.  KOOL-AID Lemon-Lime Flavor Unsweetened Drink Mix

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

COMBINE pretzel crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

WHISK next 3 ingredients in large bowl until blended. Stir in 2-1/2 cups COOL WHIP; pour into crust.

FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving; let stand at room temperature until slightly softened. Top with remaining COOL WHIP.

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Serve individually or as part of a dessert table and enjoy!

wishing you all a wonderful day!

sweet tea

Good Morning Everyone!

I hope you are all having a great weekend so far. This weekend I am away so I will not be posting too much content, just a few recipes to inspire your summer gatherings.

Here is sweet tea 3 ways, enjoy!

Lemonade Sweet Tea: 

3 cups water

2 family size tea bags

1 cup loosely packed fresh mint leaves

1/2 cup sugar

4 cups cold water

1/2 (12 oz) can frozen lemonade concentrate, thawed

Bring 3 cups water to a boil. Remove from heat, add tea bags ad stir in fresh mint. Cover and steep for 10 minutes.

Discard tea bags and mint. Sitr in sugar until dissolved. Pour tea into a 3-qt container and stir in 4 cups of cold water and lemonade concentrate. Serve over ice.

Ginger-and Honey Sweet Tea

Prepare Southern Sweet Tea as you like, omitting sugar and stirring in 1/2 cup honey and 1 tbsp. of grated fresh ginger. Garnish with lemon slices if desired.

Blackberry Sweet Tea

3 cups frozen or fresh blackberries, thawed.

1 1/4 cups sugar

1 tbsp. chopped mint

pinch of baking soda

4 cups boiling water

2 family size tea bgs

2 1/2 cups cold water

Combine blackberries and sugar in large container and crush with a wooden spoon, stir in mint and baking soda.

Pour 4 cups boiling water over tea bags; cover and steep 5 minutes. Discard tea bags.

Pour tea over blackberry mixture; let stand at room temperature 1 hour. Pour tea through a wire mesh strainer into a large pitcher. discarding solids. Add 2 1/2 cups cold water. stirring until sugar dissolves. Cover and chill 1 hour.

sweet tea   sweettea

wishing you all a wonderful day!

 

chicken favorites

Hi Everyone!

Today  I am on the road and on my way up north to spend time with friends and family at a wedding this weekend.

Chicken is the go-to meat at our house. There is so much you can do with it and most people like it. I have been cooking a ton of meals with chicken lately and thought I would share some of my chicken favourites.

Enjoy!

1. Pecorino Crumbed Chicken: 

4 large chicken breasts
3 eggs, beaten (I used egg whites as I had used the yolks to make mayonnaise)
2 cups breadcrumbs
1 cup finely grated Pecorino cheese (or Parmesan)
1 tsp salt
1/2 tsp paprika
fresh lemon to serve

– Place a large frying pan over a medium heat.

Place the chicken breasts between two sheets of cling-wrap and thin out with a rolling pin or mallet.

Combine the breadcrumbs with the cheese, salt and paprika. Place this in a shallow, wide bowl.

Place the beaten eggs in a similar bowl (big enough to dunk the chicken into).

To coat the chicken, dunk it first into the egg mixture and then place into the crumbs, coating the chicken well and patting down the crumbs.

Place the chicken in the frying pan and allow to fry for 2 minutes per side until the crumbs are crispy and the chicken is cooked through but still moist. Serve hot with fresh lemon.

Recipe Courtesy of: http://simply-delicious.co.za/2011/07/15/pecorino-crumbed-chicken/

2. Creamy Chicken Marsala Pasta recipe adapted from America’s Test Kitchen

2 large boneless, skinless chicken breasts; cut into bite sized pieces

10-12 ounces sliced mushrooms

1 small onion,

diced 3 cloves garlic, minced

 3/4 cup Marsala cooking wine

1/2 cup chicken broth

1/2 cup heavy cream 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good) 1 cup Parmesan cheese + more for serving

5 tablespoons unsalted butter

salt and pepper to taste

minced, chopped fresh parsley for garnish

Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done. Boil water and cook pasta according to the directions. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened. Drain pasta and reserve 1/2 cup cooking water. Return the pasta  to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.

3. Buffalo Chicken Dip

1 8oz. package cream cheese, softened

½ cup sour cream

2 cups cooked and cubed chicken

½ cup hot sauce

½ cup shredded Monterey jack cheese

Preheat oven to 350. In a 4-cup baking dish, spread cream cheese evenly over bottom of dish. In a separate bowl mix chicken, sour cream and hot sauce – spread this mixture over cream cheese. Top with cheese. Bake for 20-25 minutes until cheese is bubbly and golden brown. Serve with tortilla chips, crackers, and/or celery.

I found this recipe at http://www.partybluprintsblog.com/the-menu/appetizer-recipe/the-best-buffalo-chicken-dip/

 4. Slow Cooker Chicken Gyros

1 lb boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 tablespon olive oil
2 Tablespoons red wine vinegar
1 teaspoon oregano
1/4 teaspoon allspice
1 teaspoon lemon pepper

Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce (I highly recommend making it! It’s very simple and adds so much to the chicken!).

See more at: http://www.sixsistersstuff.com/2013/03/slow-cooker-chicken-gyros.html

5. Chicken Empanadas

1 1/2 teaspoon salt
1 tablespoon ground cumin
1   jalapeno, seeded and chopped
1/4 cup chopped red bell pepper
4 ounce cream cheese, softened
1   (8-ounce) package shredded Colby and Monterey Jack cheese blend
3 cup chopped, cooked chicken
1/2 teaspoon pepper
1   (15-ounce) package refrigerated pie crusts

Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll onto a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.

Recipe Courtesy of: http://www.pauladeen.com/recipes/recipe_view/chicken_empanadas/

Yum!

bright kitchen  b327c1ba376cbcfd6a50f1b6f63d6d14  bf66fcff276667678e4cab483577bda3

a few dream kitchens for inspiration.

wishing you all a wonderful day!

color spotlight: coral

Good Morning Everyone! I hope you are all having a great morning so far.

Today’s post is a color spotlight on coral- a trend from last season that I still love! It is great in so many ways.

Here’s some inspiration

For your decor:

color palette coral home

For Parties: 

coral menu coral seating area   corl party

corl party  coral cake  coral dahlia

For fashion:

coral dress coral coral outfit   coral party

So pretty, feminine and stylish.

Looking for wedding inspiration? It’s Wedding Wednesday at Catherine’s Corner

wishing you all a wonderful day!

flatbread pizzas

Good Morning Everyone!

Today I am sharing one of my favorite entertaining recipes-one that can be done in so many ways. We’re talking about flatbread pizzas, these are what I like to think of as the gourmet pizza. They use a different base, different toppings but the same concept. Next time you are entertaining prepare these in advance to pop in the oven and wow your guests with your laid-back attitude while the work is done! Having a sit down meal? Why not have your guests make their own flatbreads, my family loves this style. Everyone can make their own then we try some of each!

Here is some flatbread pizza inspiration!

My Favorite Flatbread:

I use naan bread from the store, I spread homemade spinach dip, chopped chicken, pieces of bacon and some mozzarella.

sauce ideas:  bbq sauce, alfredo, pesto mayo, artichoke spread, spinach dip

 topping combinations:

goat cheese, caramelized onions & basil

chicken, bacon, havarti

salmon, dill, mozzarella

three cheese

ground beef, peppers & your favorite cheese

asparagus, mushroom & mozzarella

gorgonzola, prosciutto & chopped artichoke hearts

kale, garlic & ricotta

buffalo chicken, blue cheese & green onions

CB-Pizza-3   images

pizza2_md1   61e7c0f9f1f37f93afc23032e1732455

Ok, time for breakfast now. I’m getting hungry!

wishing you all a wonderful day!

accessories

When you know you are going to be busy serving people, preparing things and cleaning up you don’t want too much jewellery in your way. You still want to look put together and it’s always fun to accessorize however you need to do this simply.

blue earrings  earrings  twist earrings

Switch up your everyday earrings for something a little brighter or colorful. This immediately makes you feel dressed up.

black neclace   teal necklace

Statement necklaces are a huge trend right now, and they are great because you only need to wear one piece of jewellery to tie your outfit together. Wear them with a top or a dress.

 dress  6ed99b6d35a99c84e3227f83a2d9c192

For those of you who love to wear rings, these are great too. Once the cooking/baking/preparing is done, a ring will accessorize and won’t get in the way.

gold knot  7709230de7cdfed288cbfdcf84562aa6  d19e0b50862711c80016843ffbfb0e05

Belts work too!

black belt

Happy monday everyone, wishing you all a wonderful day!

gift wrapping

Good Morning Everyone!

I have started this blog in hopes of covering topics related to cooking, baking, entertaining and all things domestic. Part of having guests over or being a guest in someone’s home is gifts.  For those of you who like a fun project and really want to make gifts personal, here are some tips for gift wrapping.

I love the idea of using eco friendly paper and customizing it with colourful ribbon, neon stickers, glitter or any fun accessory you have in your craft box.

dot gift wrap   giftwrap gitter gift wrap   heart gift wrap

letter gift   neon gift wrap

Using a solid white wrapping paper also allows for a pop of color. Use a doily, a stamp or a piece of patterned paper in the centre.

doiley gift wrap   gift wrap

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How cute are the bright polka dots and paper pom on the top of this gift?

Finally, for the DIY lovers- stencil your own pattern.

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What’s happening tomorrow at creative entertaining? We’re looking at hostess fashion again but this time with a focus on simple accessories that are trending right now. See you then.

wishing you all a wonderful day!

brunch

Brunch.. a family favorite bringing breakfast and lunch into one delicious meal.

Nothing going on this weekend? Call your friends and/or family and invite them over for brunch tomorrow.

we want simple, creative entertaining tips so you can enjoy your guests

Here is some inspiration to get you ready!

coffee bar

Set-up a coffee bar for your guests to access when they http://www.sugarlaws.com/cinnamon-pancakes.. this wakes them up, gives them something to drink and keeps them out of your cooking space.

Remember the DIY centrepiece post? Have some craft time and make your brunch table look extra special.

My Favorite Simple Brunch Recipes

Oatmeal Peanut Butter Chocolate Chip Scones: recipe here

Brunch Eggs: I ALWAYS use this recipe (left overs are great on english muffins the next day)

Avocado Egg Salad Sandwiches: recipe here

Cinnamon Pancakes: http://www.sugarlaws.com/cinnamon-pancakes

Want to add a veggie? How about Parmesan Broccoli: courtesy of budget savvy diva

Want to get a little fancy? Black Tea Honey Muffins: I like this recipe

Add some yogourt, granola and a biscotti to a glass and serve as a first course

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There are also some recipes from the appetizer post you could add to your brunch menu.

We all know I love weddings.. planning a bridal brunch? This display is cute and simple.

bridal brunch

happy entertaining! wishing you all a wonderful day!