Posts in the ‘July 4th’ Category
I decorated these vanilla cupcakes yesterday using red, white, and blue M&Ms I found at my local Fresh Market. These cupcakes were so simple to design and really fun to make, perfect for a last minute dessert! For more info, check out my post on Spoonful.
Wishing you have a safe and Happy 4th of July!
Happy almost 4th! I just had to show off these amazing July 4th parties from our site to give you some last minute ideas.
To see the whole party, click on the link or photo.
Monique G's Fourth of July
Amy C's Fireworks Tailgate
Made by a Princess' Patriotic Picnic
Michelle S's Let Freedom Ring!
Sitha V's 4th of July Party
I wanted to share the posts I did for Spoonful this week...
Check out these amazing 4th of July party ideas!
Summer is also the perfect time to host an Ice Cream Party!
And while you're at it, how about this yummy homemade marshmallow creme sundae?
For more party ideas, check out all my posts on Spoonful!
How are you celebrating July 4th next week? Well, if you need free July 4th party printables to use to decorate your parties, you are in luck! We've got six amazing collections with everything you could ever want to make your party sparkle: banners, cupcake toppers, invitations, paper chains, even sparkler holders.
Also, if you need inspiration and ideas for your party, check out these July 4th parties on our site!
I'm so excited to feature this Fruit Cookie Pizza Molly at CakeFYI create for us!! Isn't it gorgeous?!
Looking for the perfect summer dessert for your upcoming 4th of July celebrations? Then this is the recipe for you! This Red, White, and Blue Fruit Cookie Pizza uses a sugar cookie crust as the perfect base.
Spread homemade whipped cream over the top and add strawberries and blueberries for a colorful treat. You’re certainly welcome to use other fruit as a topping, but combining strawberries and blueberries with the fresh whipped cream will give you the perfect festive look!
Red, White, and Blue Fruit Cookie Pizza
- 1/2 C Butter
- 3/4 C White Sugar
- 1/4 C Brown Sugar
- 2 Tbsp Powdered Sugar
- 1 Egg
- 1 1/2 C Flour
- 1/2 Tsp Baking Soda
Cream the butter and sugars until light and fluffy. Add the egg and vanilla extract and mix well.
Beat in the flour and baking soda until a soft dough forms.
Let the dough chill in the fridge for 20 minutes. In the meantime, grease a round cake pan.
Press a thin layer of dough into the pan.
Bake for 15-17 minutes until golden.
While the cookie cools, prepare the whipped cream topping.
Whipped Cream Topping
- 1 C Heavy Whipping Cream
- 1 C Powdered Sugar
In the bowl of a stand mixer, whip the heavy whipping cream for about ten minutes until it starts to firm. As it thickens, add in the powdered sugar and whip until well combined.
Place the prepared Whipped Cream Topping in the freezer to keep cool while you prepare the fruit.
Wash the blueberries and strawberries, and cut the strawberries into triangles.
Spread the Whipped Cream Topping over the top of the cookie crust. Arrange fresh strawberries, blueberries, and any other fruit you like on top.
What a perfect treat to serve at a July 4th BBQ or anytime throughout the summer!! Thanks, Molly, for all your creativity!!
To learn more about Molly check her out at CakeFYI.
You will find the recipes at the end of the post. The pork and slaw are both very easy to make, but the pork does take 6-8 hours to cook, so plan ahead if you're considering it.
TIP 2 -- Another recommendation for July 4th is to serve some delicious red, white, and blue strawberry shortcake. I posted this recipe a few months ago. It is so light and fresh and simple to make.
My tip is to set it up as a strawberry shortcake bar, putting out the cakes, whipped cream, and fruit separately, and letting your guests create their own.
TIP 3 -- For centerpieces I have two ideas. My first is candy skewers. I used wooden skewers, picked out red, white, and blue candies at the local candy store, and had a lot of fun putting them together.
My daughter went nuts over these and almost came to tears when I told her she couldn't eat them until I took pictures.
TIP 4 -- Anyone who knows our site knows what a huge fan I am of free party printables. That's why we give so many away.
For those of you who don't know, party printables are files you download, print, cut out, and use to decorate. You can really get creative with them, and you can never run out because you can always print more.
Take a look at the 6 full collections of July 4th party printables we're giving away this year! There's bound to be a style that speaks to you.
So those are my tips for throwing a fantastic 4th, and as promised, here are the pulled pork and Asian slaw recipes:
- 1 bone-in pork butt (6 to 8 pounds)
- 1/3 cup kosher salt
- 1/2 cup brown sugar
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
Prepare the rub by mixing together the brown sugar, salt, paprika, chili powder, garlic powder, and dry mustard.
Cut through the fat on the top of the shoulder in a 1 inch crosshatch pattern. Cut through the fat, but try not to cut into the meat.
Rub the mixed seasoning on the entire shoulder and into the cuts on the top.
Wrap tightly in plastic wrap and put in the refrigerator over night (at least 12 hours). We put ours on a cookie sheet to catch any drippings.
When you are ready to cook, preheat the oven to 325 degrees and lower the rack to its lowest position.
Unwrap the shoulder, and wipe of any excess rub off that hasn't been absorbed into the meat. Place the shoulder on a greased rack in a roasting pan with 3-4 cups of water in the bottom to keep the drippings from burning.
You can baste the shoulder a few times with the liquid during the cooking process. We refilled the water once about half way through.
Cook until the internal temp is at least 190 degrees. If you take it out too soon, the meat won't be tender. A probe thermometer is very helpful as the cooking time can vary depending on the size of the shoulder and the over. Our 7lb. shoulder took 8 hours to reach 190 degrees.
Here it is right out of the oven.
Let the shoulder rest for an hour, then use two forks to pull it apart. It should shred easily.
SPICY ASIAN SLAW
- 2 cups napa cabbage (about half a head)
- 2 cups radicchio (about half a head)
- 1 grated carrot
- 1/4 cup chopped cilantro
- 1/2 cup chopped green onion
- 1 tablespoon toasted sesame seeds
- 2 teaspoons dry Chinese or English (Coleman's) mustard
- 1/4 cup rice wine vinegar
- 1 teaspoon soy sauce
- 1 tablespoons light sesame oil
- 2 tablespoons peanut oil
- 1/2 teaspoon chili oil
- Freshly ground black pepper
Quarter the cabbage and radicchio, and cut out the hearts. Slice thinly and mix with the onions, cilantro, and carrots.
Mix together the dressing ingredients.
Add the dressing to the chopped vegetables.
Toss with the sesame seeds to taste.
And here's the final product again... Yum!!
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Wanessa from WCC Designs has been very busy lately. :) Not only did she design our set of FREE Canada Day printables, but she also designed this FREE collection of "Independence Day" July 4th printables. If you want something a little more modern, less traditional for your BBQ, this is the set for you.
The collection includes: drink wraps, mini party logos, party logos, blank tent cards, pendant banner, and cupcake wraps.
Take a look at how fun these are...
Thank you, Wanessa, for your playful designs.
For more July 4th inspiration, check out these Independence Day parties.
Holy cow! I made these salted brown butter Rice Krispie treats for our July 4th BBQ and they were so delicious!
If you love Rice Krispie treats but find them a little one-note and a little too sweet, this is definitely the recipe for you.
Mine had so much complexity. They were sweet, salty, gooey, crunchy and the best part... everyone LOVED them. This is going to be my new dessert to bring to every pot luck I'm invited to (be warned, invite me to a pot luck, you know what I'm bringing).
Take a look at how easy they are to make, and let's not forget how inexpensive...
- 1 stick (4 oz.) unsalted butter, plus extra for the baking dish
- 1 10 oz. bag marshmallows
- Heaping ¼ teaspoon flaky sea salt, plus extra for topping
- 6 cups Rice Krispies cereal
Butter a 9″ x 13″ baking dish and set aside.
In a large pot, warm butter over medium low heat. The butter will melt, then foam and bubble, then start to brown. You will notice little brown bits forming at the bottom of the pan. Stir frequently during this process and keep your attention on the pot. The butter can go from wonderfully brown to burnt in just a few moments. You will know the butter is done when it gives off a nutty aroma and turns a golden brown (check out this great resource for how to brown butter).
Turn off the heat and add the marshmallows, stirring until smooth. Add half of the cereal and stir to incorporate. Sprinkle in the flaky sea salt and remaining cereal and continue stirring until everything is fully mixed together.
Transfer mixture to the prepared baking dish. Using a silicon spatula (or piece of parchment paper), press mixture into the dish in an even layer. Sprinkle with additional flaky sea salt to taste.
Trust me, so worth trying these and it took about 15 minutes from start to finish. To jazz them up, next time I think I need to drizzle a little dark chocolate on top.
If you make some, email me and let me know what you think.
Recipe: Kitchen Konfidence.
I want to wish you all a safe and happy 4th. Hope you are spending time with the people you love, eating great food, and having lots of fun!
We're heading to a friend's BBQ. I'll be eating a burger with all the fixings!
I'm hoping we're not too fogged in tonight to see the incredible fireworks shows along the beach. I LIVE for fireworks!
Also, I'm excited to see all your celebrations. Please add them to our site so I can show them off!