Friday, December 31, 2010
Thursday, December 30, 2010
Wednesday, December 29, 2010
Strawberry Champagne Cupcakes (36 mini cupcakes, 3 per Champagne flute)
Servings: Serves 12
1/2 cup fresh strawberries, diced
1/2 Tbsp. good Champagne (sweet rose Champagne suggested)
2 1/2 cups flour, sifted
1/2 tsp. baking powder, sifted
1/4 Tsp. salt
8 Tbsp. (4 ounces) unsalted butter
1 3/4 cups sugar
2 large eggs, at room temperature
2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean (NOTE: move down to next line...see edits to other recipe)
1 1/4 cups whole milk, at room temperature
Champagne Buttercream Frosting
16 Tbsp. (8 ounces) unsalted butter
4 cups confectioner's sugar, sifted
1 tsp. whole milk
1 tsp. pure vanilla extract
1/8 tsp. salt
1/2 cup good Champagne (sweet rose Champagne suggested)
24 fresh strawberries
1 cup good Champagne (sweet rose Champagne suggested)
2 cups high-quality semisweet chocolate chips
1 cup heavy cream
12 glass Champagne flutes
12 long spoons
12 indoor-safe sparkler candles
Step 1: Baking the Mini Strawberry Champagne Cupcakes
Preheat the oven to 350°. Line 2 mini cupcake pans with 36 mini baking cups or grease pans with butter if not using baking cups.
Dice up 1/2 cup of fresh strawberries and soak in 1/2 cup of Champagne. Set aside.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Gently fold in the diced Champagne-soaked strawberries, just until incorporated.
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely. If using paper baking cups, peel off all of the paper baking cups from the cupcakes at this time.
Step 2: Making the Champagne Buttercream Frosting
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.
Add the vanilla extract, milk, salt and Champagne, and beat on high speed until light and fluffy. Place frosting in a disposable piping bag with a large round tip.
Step 3: Preparing the Strawberries
Slice 24 strawberries lengthwise and soak in 1 cup of Champagne for approximately 10 to 15 minutes.
Step 4: Making the Chocolate Ganache
Fill a medium saucepan with an inch or 2 of water and place over medium-low heat. Place the chocolate chips and heavy cream in a medium glass bowl over the saucepan and melt the chocolate chips. Stir occasionally until the chips are completely melted. Remove the bowl of melted chocolate from the saucepan. Pour the ganache into a plastic squeeze bottle. (If a squeeze bottle is not available, you can drizzle with a spoon.)
Step 5: Assembling Layers in Champagne Flutes
Line up 12 glass Champagne flutes. Insert 1 mini strawberry Champagne cupcake in the bottom of each glass. Next, pipe a swirl of Champagne buttercream frosting on top of each cupcake. Add several slices of Champagne-soaked strawberries, and a drizzle of chocolate ganache. Repeat layers. Finally, place a third mini strawberry Champagne cupcake at the top of each glass, pipe with a final "Georgetown Cupcake signature swirl" of Champagne buttercream frosting, and top with a final drizzle of chocolate ganache.
Step 6: Serving
Insert 1 indoor-safe sparkler candle in the top of each glass. Light the candles at midnight, serve with spoons, and enjoy!
Tuesday, December 28, 2010
Last minute New Year’s Eve Dresses from Lilly Pulitzer Palm Beach Gardens, Oliver Boutique and a great find at Bloomingdale's!
Alice + Olivia "Charlie" Ombre Sequined Dress, Originally $495 on Sale for $346.50 at Bloomingdale's
Monday, December 27, 2010
Thursday, December 23, 2010
Wednesday, December 22, 2010
Friday, December 17, 2010
Wednesday, December 15, 2010
Monday, December 13, 2010
Thursday, December 9, 2010
Salvatore Ferragamo and Town & Country Magazine hosted a private cocktail party to benefit The Paradise Fund, in celebration of teh recent opening of Salvatore Ferragamo at The Gardens Mall. More then 100 guests enjoyed cocktails and hors d'oeuvres while previewing an exculsive presentation of both the Men's and Women's 2011 Spring Summer runway collections by Creative Director Massimiliano Giornetti. Drawn from the modern Ferragamo couple on holiday in the French Riviera, Giornetti focuses on a Seventies vibe mixed with the luxury expected of a jet-setter.
Wednesday, December 8, 2010
Tuesday, December 7, 2010
Maderia Housewares specializes in finding the most exotic wood on earth and crafting it into individual works of art for the kitchen. Madeira is translated to mean "wood" in Portuguese, the native language of Brazil , where these beautiful products originate. Madeira takes pride in using only the highest quality raw materials
Each product design offers a unique use to help serve or prepare meals with ease. Maderia products combine classic design with functionality to produce timeless kitchen tools for every home.
Madeira products are now available in more than 20 Bed Bath & Beyond's nationwide.
Monday, December 6, 2010
Friday, December 3, 2010
Thursday, December 2, 2010
- Wardrobe: Recent prep brands we are forced to recognize. How to tell Casual Friday from, say, Saturday.
- Money: We never talk about it.
- Food: Does the Food Network mean we're going to have to cook? Bake? Now you're going to far.
- Scandals: Poor Ms. Astor. When Mummy's plastic surgery goes terribly wrong. Rehab and the slammer: the new prep schools
- We're outta here: When to name something after yourself, and when not. The right obituary.
- What to do with your dogs if you predecease them.
- NO TEXTING AT THE TABLE, PLEASE.
Wednesday, December 1, 2010
Tuesday, November 30, 2010
Wednesday, November 24, 2010
“In this heartfelt memoir, master baker and star of the #1 hit TLC show, Buddy Valastro tells his inspiring story—and recounts his family's warm memories from a lifetime of living, loving, and cake making.
Television viewers have fallen in love with Buddy Valastro, master cake maker, and his funny and fiery family, proprietors of Carlo's Bakery in Hoboken , New Jersey , on the smash hit TLC series Cake Boss. Now, to coincide with Carlo's 100th anniversary, cake designer extraordinaire Buddy Valastro brings together his passion for baking and his high-energy family stories in the pages of this charming, heartwarming book—complete with 25 recipes and tips that will make every reader the "cake boss" of their own kitchen.
Buddy's beautifully designed cakes are the stuff of legend—and so is the remarkable story of his father, a beloved pillar of the community and himself a talented baker who set the stage for his family's rise to the pinnacle of their industry. Cake Boss recounts the story of Buddy's life and of his family's bakeshop, originally established in 1910 and now a Hoboken , New Jersey , landmark and culinary tourist destination. Here also are twenty-five recipes for Carlo's Bakery's most sought-after pastries, pies, cupcakes, and cakes, an irresistible combination of time-tested old-world recipes and modern creations, all founded on a rock-solid "old-school" baking foundation and classic techniques.
This is the incredible true story of how Carlo's Bakery came to be, how one hard-working family realized their patriarch's dream of making their beloved bake shop a household name. The special bond and loving dynamic of the Valastro clan make this an uncommonly touching and truly inspiring memoir.” – Simon and Schuster
Click here to buy your copy now.