Fingerprint Snowmen Poem and Ornament | Class Party Craft

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2012 Class Party - K Holiday

First: This is not my original idea…at all. This class craft and poem have been around for years and now my child finally gets to make his own. These ornaments will make an adorable memory for the kids to take home from the class holiday party, I can’t wait to help them out with it. :)

Supplies:

  • Unbreakable ornaments, 1 for each child
  • White craft paint
  • Tray or a paper plate for the paint
  • Ribbon
  • Fine-point Sharpies (assorted colors would be fun)
  • Poem cards to hang on each ornament (I’ve included a blank template for you)
  • Cello bags to keep them safe from other take-home treats

Another mom and I are sneaking in a week early to make the fingerprints so that they are dry the day of the party. DO NOT FORGET TO WRITE THEIR NAMES ON THE BOTTOM OF THE ORNAMENT. It would be sad if the wrong little set of prints went to the wrong home. At the party, a helper will sit with the kids and help them decorate their fingerprint snowmen. Lastly, have each child sign his/her name on the attached poem cards (which have hopefully been tied to each ornament in advance).

I’ll be sure to post Leo’s actual ornament after he’s created it at the party. Please pin my blank poem card* if you use it! Share the ease, please! | xo

4 per page

*I’ll update the year early next holiday season. Promise!

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Warm Salmon Salad Nicoise

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I prepared this pretty platter for a friend’s Julia-Child themed dinner party this past weekend. While there are several steps involved, I would not classify the recipe as difficult…just stay organized and clean up as you go (my motto). High-quality ingredients are a must so prepare to drop a few bucks at Whole Foods or a comparable fresh market. It’s worth it – made my kitchen smell like a 5-star restaurant!

Step 1: Prepare

Prepare the elements of your salad by placing the potatoes into cold, salted water and bring to a simmer. While the potatoes cook, bring a second pot of cold water to a boil and clean the beans. Add the salt and cook the beans for about 5-7 minutes. Cool them in an ice bath; drain and set aside. Test the potatoes and once done, drain and set aside.

Thinly slice the garlic and shallots and chop the chives. Chiffonade the basil. Wash and dry the greens. Cut or tear the larger pieces of lettuce and refrigerate until ready to use.

  • 8 small Yukon Gold or nugget potatoes
  • 1 tsp table salt (for potatoes)
  • 28 green beans
  • 1 tsp table salt (for beans)
  • 2 cloves fresh garlic
  • 2 small shallots
  • 1 tbsp fresh chives
  • 2 tbsp fresh basil
  • 4 oz hearty salad greens

Step 2: Vinaigrette

To make the vinaigrette, place the Dijon mustard, red wine vinegar, salt, pepper, and olive oil into a jar. Shake well and set aside.

  • 1 tbsp Dijon mustard
  • 2 tbsp red wine vinegar
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 6 tbsp extra-virgin olive oil

Step 3: Cook and Dress the Salad

To assemble the salad, first bring a pot of cold, salted water to a boil. Gently add the eggs, turn down the heat and let simmer for 8 minutes. Place them into an ice bath to cool.

Core the tomatoes and slice into wedges. Fan the tomatoes onto each plate and drizzle with a bit of the vinaigrette.

Cut the potatoes in half and peel the eggs; set both aside.

Before you start cooking, have your entire list of salad elements in place ready. Heat a large fry pan over medium-high heat. Season the top of the salmon with a bit of salt and pepper. Once the pan is hot, add the olive oil, followed by the salmon, presentation-side down. Season the other side. Turn the heat down to medium and let it cook for about 2 minutes, without touching it. Once it has a nice golden crust, flip it over and continue to cook for another 1-2 minutes.

Test the salmon for doneness and remove just before it’s done to your liking. Drizzle with a bit of the vinaigrette. Drain most of the oil from the pan, turn up the heat to medium-high, and cook the potatoes, cut side down. Once the potatoes are warmed through and lightly golden, turn them over. Add the beans and cook briefly. Season with salt and pepper to taste, and then add the shallots, garlic, olives, and the rest of the vinaigrette. Turn off the heat and gently toss to coat.

Add the basil and the warm vegetables to the greens and fold everything together. Cut the eggs in half and portion out the rest of your salad onto a large platter, grouping by each element. Lastly, garnish with some of the chives. Bon appétit!

  • 4 large eggs
  • 1/2 tsp table salt (for eggs)
  • 2 large tomatoes
  • 16 Kalamata or Niçoise olives
  • 1/4 cup olive oil
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • four 5 oz salmon filets
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Chocolate Espresso Panettone Trifle | Recipe

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This attractive, decadent dessert trifle never fails to impress my guests during the holidays. I swear, this dessert tastes as good as is it looks and it actually seems to help remedy the S.A.D. I suffer from every Chicago winter. I’ve been reluctant to share my recipe here but only because I am going to embarrass myself! It’s really, really, WAY too easy to make.

It may be helpful to know that I use my Southern Living Trifle Dish but any clear bowl will do. This recipe should serve a crowd of around 12 people (or less if your crowd is half-made-up of men!). It’s very rich but the strawberries help lighten it up – small, reasonable portions are suggested.

Layer 1: 1 Box of Chocolate Panettone, cubed

Layer 2: Drizzle and Garnish (Reserve some for the very top!)

  • 1 smallest bottle of Kahlua Coffee Liqueur (the single-serve bottle will do)
  • Dark chocolate shavings (I use 2 whole Ghirardelli chocolate bars)

Layer 3: Sliced, fresh strawberries (Buy 2 pints, you may be left with extra)

Layer 4: Espresso Cream Cheese Whip

  • 12 ounces cream cheese, at room temperature (OR, 16 ounces of Mascarpone!)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons espresso powder
  • Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low-speed until sugar is incorporated.
  • Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.

Keep layering your ingredients and garnish the top with squares of chocolate, shavings and a little more Kahlua.

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Easy, Weeknight Meatloaf | 3 Ways

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It’s difficult to produce a meatloaf recipe that breaks new ground, but I do happen to have a reliable one I have adjusted for years. There is no special name for said loaf of meat, but the ingredients are absolutely interchangeable, which makes it seem fresh to my family time and time again. Not to mention, ground beef, even the lean, organic, kind is reasonably inexpensive, so this is also a good option when trying to come in under budget.

Perhaps the most convenient part, is that almost every ingredient that’s left in this recipe can most likely already be found in your pantry.

My favorite variation I have played with is my upscale, grown-up meatloaf*, seasoned with fresh garlic, coarsely chopped shallots and smokey Gouda. If you want to take it a step further, you can marinate your ground sirloin in red wine. I use a cheap Pinot Noir when I make this grown-up version and I let the two sit for a few hours in the fridge before I’m ready to make dinner. The Pinot Noir flavor works for a making a more sophisticated Sloppy Joe too!

For the Tex-Mex meatloaf, simply replace the parsley with cilantro and the cheddar with the Mexican blend shredded cheese. In addition, add your own natural taco seasoning by referring to the table below. Sour cream, sliced black olives and chives will also make a nice garnish.

*You should probably omit the ketchup in both variations. I personally only like it on the original, American meatloaf. Like Mom and Grandma used to make… :)

O.G. Meatloaf (American) | Serves 6

  1. 1 Cup Panko Crumbs, toasted
  2. 1 Cup Chopped Onion
  3. 4 Cloves Minced Garlic
  4. 4 Tablespoons Fresh, Italian Parsley (Divided)
  5. 1 Tablespoon Spicy Brown Mustard
  6. 1/2 Cup Organic Ketchup (Divided)*
  7. 1/4 Cup Buttermilk (or milk, just use a little less)
  8. 1/2 Cup Shredded Cheddar Cheese
  9. 2 Eggs, Beaten
  10. 1 lb. Lean, Ground Sirloin
  11. Olive Oil Cooking Spray
  12. Sea Salt
  13. Pepper

Preheat Oven to 350. While it is preheating, toast your Panko breadcrumbs on a sprayed cookie sheet (I line mine with foil to avoid a mess). Keep your eye on it, take them out when they are golden brown. With my oven, they are usually ready to take out when the preheating timer goes off.

In a large mixing bowl, combine toasted breadcrumbs, 2 tbsp of the parsley, half of the ketchup, onion, garlic, mustard, buttermilk, cheese, eggs, beef. Season with salt and pepper. Wash your hands thoroughly, then gently and evenly combine the mixture.

Make an easy, not-packed-too-tightly loaf and then transfer it to your coated loaf pan.

Bake at 350 for 35 minutes.

Take out, brush the top with the remaining ketchup and then bake for an extra 25-30 minutes.

Let stand for 15 minutes (this is usually when I throw my steamer bag of veggies in the microwave). I’m busy, therefore I cheat.

Slice and then garnish with a little more chopped parsley. The leftover slices make for a killer sandwich the next day too!

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Romantic Red and White Bridal Shower | Chado Tea Room

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Last fall, I attended a beautiful bridal shower in Los Angeles for one of my best friends, Colleen. Her sister and Maid of Honor, Erin, planned such a lovely party that I wanted to share it here. The bridal shower was held at Chado Tea Room in Hollywood. Small sandwiches, assorted tea and Sprinkles Cupcakes should have been the highlights of the afternoon, but instead, Erin’s beautiful decor and thoughtful details, stole the show.

Erin’s adorable Welcome Table

Erin touched on some very crafty details including giant cardboard initials (C – Colleen & S – Scott) cleverly wrapped in colorful yarn, hand-painted glass votive holders and advice cards for the Bride-to-Be, entitled “Keys to a Successful Marriage.”

Erin is also from Chicago so I will forever be amazed that all of these handmade party supplies actually arrived safely at LAX! She was so dedicated, so thoughtful…she’s a great sister.

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Be cute and vote today!

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Be cute and vote today!

Just click to find out where to vote!

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Salted Caramel Buttercream Recipe

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Made these cuties for a dear friend’s Bachelorette Party this weekend! Most of the process was quick and easy, so I’ll start with the easiest task first: the embellishments.

This is what I do when I don’t have a lot of time – I buy my cute details instead of constructing them myself. The metallic flag picks are by Spritz and the Cupcakes stickers are by Jolee’s Boutique and I even found both scrapbooking items at Target while I was purchasing my cupcake ingredients.

Ok, brace yourself for the not-so-easy part: the frosting is a bit time-consuming, but the girls at the bachelorette party really, really LOVED the outcome which made it all worth it. Also, since it was to be the highlight of the cupcake, I suggest you save some time and just buy a box of Duncan Hines Chocolate Fudge cake mix like I did. No one will care nor will they ask – they’ll be way too into the frosting.

This buttercream recipe has been scaled to make more than enough for 24 medium cupcakes:

Salted Buttercream Frosting Recipe from addapinch.com

First Stage

4 cups sugar
2 cup buttermilk
1 cup Crisco vegetable shortening
1 cup butter
2 teaspoon baking soda

Second Stage

1 cup unsalted butter (2 sticks)
1 teaspoon coarse sea salt (plus a bit extra for sprinkling on top)
4 cups confectioner’s sugar

  1. Add all ingredients from the first stage of the frosting recipe in a 3-4 quart pot. Stir ingredients with a wooden spoon as cooking over medium-low heat.
  2. Cook to softball stage (235-245 degrees on a candy thermometer as well as using the cold water test).
  3. Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer. Using a whip attachment, whip the caramel until it has cooled enough to touch lightly.
  4. Add the butter and salt from the second stage of the frosting recipe to the mixing bowl and whip.
  5. Add confectioner’s sugar in ½ cup increments, stopping after each to scrape sides of mixing bowl. Turn mixer on high for about 10 seconds after each addition to merge air into the frosting.
  6. Adjust the amount of confectioner’s sugar to result in a frosting that will hold it’s shape.
  7. Frost cake and store on a cake plate covered with a dome or an airtight container.
  8. Best served within 1-3 days.
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