Posts in the ‘Recipes’ Category
I cooked and baked up a storm in 2013. It's fun to look back at all the things I made.
I came to enjoy cooking in my 20's, after taking a few cooking classes in Los Angeles. But it was really after the launch of Catch My Party, that my love of cooking and baking exploded. In the beginning, I was too scared to share my recipes on our blog. But as I kept at it and as my skills improved, I started slowly sharing what I was doing. The response was so positive, it made me want to do more! Thank you, Catch My Party Community, for being my biggest cheerleaders.
Foodie asked me to share my favorite Catch My Party recipes from 2013. I thought I'd start by highlighting my 3 favorite desserts (because who doesn't like dessert first). :)
This is a sponsored post by Foodie.com. All the recipes are proudly ours!
I enjoyed both wines. The Sauvignon Blanc has a bright and fresh feel with strong citrus notes. The Pinot Noir has a rich berry flavor, smooth tannins, and a full and round finish.
I added some holiday herbs (sage, rosemary, savory, and thyme) to the recipe to give it a wintery feel, and used Gruyère and Emmentaler cheese to give it an earthy, salty flavor.
HERB GRUYÈRE GOUGÈRE
- 1/2 cup white wine
- 1/2 cup water
- 1/2 cup butter (1 stick)
- 1 teaspoon kosher salt
- 1 cup all-purpose flour
- 4 eggs
- 1 tablespoon herb mix (rosemary, thyme, sage, savory)
- 1 cup grated Gruyère cheese
- 1 cup grated Emmantaler
- 1 egg yolk
- 1 tablespoon milk
Preheat the oven to 425F
Add 1/2 cup white wine, 1/2 cup water, 1 teaspoon kosher salt, and 1/2 cup of cubed butter to a sauce pan. Heat it on medium heat, stirring occasionally. Heat until the butter is completely melted, and it just starts to boil. Take the pan off the stove, and stir in the flour. Put the pan back on the stove on medium heat, and stir for about 1 minute. The dough should be starting to leave thin film on the bottom of the pan when it is done.
Move the dough from the pan to a mixing bowl (careful, it is hot). Beat on low with an electric mixer for 1 minute. You'll see it released a lot of steam. Beat in 4 eggs, one at a time. It is important to add each egg individually and mix until incorporated to ensure a good rise. After all the eggs are in, mix in the cheese. Set aside about 1.4 cup of teh cheese to use as a topping. Last, mix in the diced herbs. We use a mix of thyme, sage, rosemary, and savory.
Prepare a baking sheet with a silpat, or parchment paper. Spoon out walnut size balls of dough, or use a pastry bag to pipe them onto the baking sheet. Mix the egg yolk with 1 tablespoon of milk and brush onto the gougères. Sprinkle a little of the cheese on top.
Bake for 10 minutes at 425F, then turn down the oven and bake for another 20 minutes at 350F. They should be brown and crisp on the outside.
Makes about two dozen.
The Gougères paired beautifully with the Sauvignon Blanc. They turned out crunchy on the outside, light and airy on the inside.
I was also asked to share some of my "do's and don'ts" for entertaining over the holidays. My main piece of advice is to find ways to reduce your stress. I tend to get stressed over the holidays, so I'm always looking for shortcuts. Therefore, I recommend preparing as much as you can beforehand and freezing it. Also, think about hosting your party between mealtimes, so you can just serve hors d'oeuvres and desserts and skip a main course. Finally, I'm a big fan of a signature cocktail, which is always a fun surprise for your guests, and reduces your need for a full bar.
And finally, keep in mind the goal of your party, which is to create a warm and joyous environment to get friends and family together. So please don't sweat the small stuff, and, remember... it's all small stuff. (I'm constantly reminding myself of this.)
Robert Mondavi Private Selection offers something authentic, true to Mr. Mondavi's legacy of making great quality, expressive wines from California's Central Coast. Connect with us on Facebook for more: www.facebook.com/robertmondaviprivateselection
Please enjoy our wines responsibly.
Disclosure: Compensation was provided by Robert Mondavi Private Selection via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Robert Mondavi Private Selection.
While the Sauza Sparkling Margarita comes in three flavors (Original Lime, Wild Berry, and Mango Peach) I wanted to use the Original Lime as my inspiration since I like my margaritas on the straight up traditional side, so my dessert of choice... Mexican cake cookies with lime zest!
I love the look of Mexican cake cookies. They remind me of little snowballs, perfect for a holiday party. Plus there's something about them that feels girly and dainty, don't you think?
The lime zest in the cookies perfectly balanced the citrusy effervescence of the Sparkling Margarita.
The sparkling margarita is a nice alternative to champagne, especially if you're looking for a drink that feels a little more playful and unconventional. I could absolutely see my friends and I at a party, enjoying this sweet, smooth, tart cocktail.
To fancy it up, I recommend rubbing your champagne flutes in kosher salt and adding a wedge of lime to each glass."Oh what fun!" free holiday printable set. I just punched a hole in each one and tied them on with gold ribbon.
I also printed out the "Oh what fun!" welcome sign to decorate my table and to set the stage for the fun to come!
The free printable set includes: a welcome sign, a banner, cupcake toppers, invitations, gift tags, mini candy bar wrappers, water bottle wrappers, menu cards, and straw flags.
MEXICAN WEDDING CAKE COOKIES
- 1 cup butter (2 sticks) at room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 1 tablespoon lime zest
- 2 cups flour
- 3/4 cup of finely chopped walnuts
Put the room temperature butter in a mixing bowl, and beat with an electric mixer on high for about 2 minutes until it is light and fluffy. Beat in 1/2 cup powdered sugar (save the remaining to toss on the baked cookies).
Mix in the vanilla, cinnamon, salt and lime zest. Now add the flour, mixing in about 1/3 at a time. Last, fold in the finely chopped walnuts. You can use a food processor, or even just put them in a plastic bag and pound them with a meat tenderizer or rolling pin (that's what I did).
Cover the dough and chill for about 30 minutes. You can preheat the oven to 350 F while it chills.
Roll the dough into balls (about 2 tablespoons) and bake for 18-20 minutes, until they brown on the bottom, and just start to brown on the top. Let them cool for 15 minutes, and toss them in a bowl with 1 cup of powdered sugar.
Makes 2 dozen Prep time: 10 minutes Total Time: 1 hour
Now if only this guy would show up at your Ladies' Night Party...
Sauza® Sparkling Margarita is our brand new, ready-to-serve sparkling margarita. It's available in three delicious flavors: Original Lime, Mango Peach and Wild Berry. Now you can add a little more sparkle to your ladies' night. Connect and follow us on Facebook, Instagram, Twitter and Pinterest.
Disclosure: Compensation was provided by Sauza® via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Sauza®.
Otherwise, you can get everything below. We have recipes and free printables for five types of holiday parties! Take a look...
Since I was a kid, I've loved blondies. I will choose them over brownies any day. Usually I make them basic with chocolate chips and walnuts, but today I wanted to switch it up a little. I added some maple syrup and swapped in white chocolate chips.
I don't like cakey blondies, I like them chewy and nutty. That's exactly what these were. And because of the maple syrup and walnuts, they felt like a great dessert for fall. I recommend them for Thanksgiving.
Diamond Nuts of California asked me to share my baking fantasies... My first fantasy is that everything I try turns out to be fantastic!! I wish that were the case, but I have my share of baking fails, and sometimes I have to retry the recipe a bunch of times to get it right.
My second fantasy is that everything I bake has zero calories! I definitely have a sweet tooth. I sometimes think that if I eat enough baked goods, I will tire of them and not crave them anymore, kind of like when you hear about people who work at ice cream shops and ultimately get sick of ice cream. Unfortunately that is not the case with me, no matter how much I try to overindulge.:) Seriously, my solution... to give them away. And I must admit I love this solution. There's nothing better than sharing my food with the people I love, they get the calories and I get the warm feeling in my heart.
WHITE CHOCOLATE MAPLE WALNUT BLONDIES
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 teaspoons salt
- 1 cup butter (2 sticks) at room temperature
- 1 cup lightly packed light brown sugar
- 1/2 cup maple syrup
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup Diamond of California Walnuts
- 1 cup white chocolate chips
Preheat the oven to 350 degrees F. Line a 9 x 9 inch baking pan with tin foil or parchment paper, leaving enough hanging over the edge that you can lift the blondies out once it they're cooked. Grease with butter.
Mix the dry ingredient (flour, salt, and baking powder), and set aside.
Add the butter, sugar, egg, vanilla, and maple syrup to a mixing bowl. Beat on high for about 2-3 minutes until light and creamy.
Mix in the dry ingredients in three parts, until just combined. Roughly chop the walnuts, and fold them in along with the white chocolate chips.
Use a spatula to move the dough into the baking pan. Smooth the top and bake for about 30 minutes. The edges should be brown, and the top should just be starting to brown when it is done.
Here's the plain batter. Notice my finger marks. It's that good!
Here's the batter with the added white chocolate chips and walnuts.
Ready for the oven.
I serve them with a little whipped cream to my family. My daughter licked her plate!!
Diamond Nuts. Bake and you shall receive.
Disclosure: Compensation was provided by Diamond Foods via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Diamond Foods.
I wanted to share the posts I did for Spoonful this week...
Deck your halls with these gorgeous holiday wall decorations!
Pancake parties are so much fun for sleepover birthdays!
Get the recipe for this creative and yummy Snowman snack mix!
For more party ideas and inspiration, check out all my posts on Spoonful!
This is hands down my favorite holiday cocktail to serve. It's bright, bubbly, tangy, and crisp, plus the pomegranate seeds and spring of mint give it a festive Christmas feel. If you're looking for a signature holiday cocktail, I recommend you try this!
WINTER SEA BREEZE HOLIDAY COCKTAIL
- 1 oz vodka (1/8 cup)
- 1 oz grapefruit juice (1/8 cup)
- 1/2 oz tonic syrup (2 tablespoons)
- 2 oz soda water (1/4 cup)
- 12 pomegranate seeds
- 3 mint leaves (for garnish)
Fill your glass about 3/4 full with ice. A lowball glass is the perfect size. Add the vodka, grapefruit juice, tonic syrup and stir. Pour in the soda water and garnish with the pomegranate seeds and mint leaves.
Tonic is one of my favorite cocktail mixers, and I love that there are now artisanal tonic syrups. I used Jack Rudy Tonic Syrup that I found at Whole Foods. I recommend using a syrup because it's not too sweet and has a little more complexity of flavor. If you don't have tonic syrup, you can substitute 1/4 cup regular tonic for the soda water and syrup. I might add a little extra grapefruit juice just to balance it out.
Yields 1 serving
Cheers and Happy Holidays!!
Thanksgiving is one of my favorite holidays. It makes me reflect on all the blessings in my life. As a busy mom with a growing business, sometimes I feel like my life only runs at turbo speed. But Thanksgiving is a day where I get to step away, forget about my mile-long to-do list, put down my phone, and just spend it with my family, eating good food, sharing stories, laughter, and love. What could be better?
At Catch My Party, we're here to make your Thanksgiving extra memorable so you can enjoy special time with family and friends. We have so many inspiring Thanksgiving celebrations to give you ideas, lots of free printables to help you decorate, and even a fun Thanksgiving craft or two to try.
Also, I can't forget the food. Of course... the food. I put together this collection on Foodie of dishes that I hope will give you ideas and make your tummies rumble even if you're just looking (personally, my tummy is doing backflips for the crumbly pumpkin bread). Enjoy!
Take a look at these inspiring Thanksgiving recipes in this slideshow.
This is a sponsored post by Foodie.com. They paid me to write it, but all the ideas and opinions are mine!
I'm so happy to introduce our new baking contributors from across the pond, Rebecca and Rosie, from Honeywell Bakes! I just love having a little British flair on our site. For their first recipe, Rebecca and Rosie are sharing these beautiful jammy dodgers (shortbread cookies filled with jam). Wouldn't they be yummy to serve at Christmas?
Makes approx. 30 8cm biscuits (cookies)
- 250g (1 cup) butter, at room temperature
- 200g (1 cup) sugar
- 1 egg
- 500g (2 cups) plain flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice
- 350g berry jam (or use your favourite jam)
- ½ cinnamon stick
- 1/4 teaspoon allspice
- pinch ground cloves (optional)
Preheat oven to 1800C/3500F .
Cream butter and sugar, then add the egg and mix until well combined.
Add the flour, cinnamon, nutmeg and allspice and mix slowly until a soft dough is formed.
Knead gently on a floured surface to form a round ball. Wrap in cling film (saran wrap) and refrigerate for an hour.
Place on a wire rack to cool.
Well, here's a refreshing take on a traditional Bloody Mary. By using tomato water (strained tomato juice until it runs almost clear), you get the most intense, deep tomato flavor, while keeping the cocktail crisp and light. This is the only way I'd ever serve a Bloody Mary again and it's perfect for holiday entertaining!!
TOMATO WATER BLOODY MARY
- 2 pounds tomatoes (4-5 large tomatoes)
- 1 jalapeno (or habanero if you like it extra spicy)
- 1/4 cup chopped white onion
- 1/2 cup chopped cucumber
- 1 teaspoon kosher salt
- 1 tablespoon lime juice
- 1/2 cup vodka
- 1 basket of cherry tomatoes for garnish
- 2-3 persian cucumbers for garnish
Start by making the tomato water. I like to let it strain overnight, so I start the evening before I plan to serve the drinks.
Quarter the tomatoes, chop a 1/4 cup of onion and 1/2 cup of cucumber. Add to a blender of food processor along with a chili pepper, a teaspoon of salt, and a tablespoon of lime juice. Blend until you've got a thick pulpy texture.
Transfer to cheesecloth and suspend it over a bowl in your refrigerator. I like to set the cheesecloth in a strainer, and set that over a large mixing bowl. Then I cover with saran wrap and leave in the refrigerator overnight. By morning you should have 2 1/2 to 3 cups of tomato water. If it isn't clear, you can quickly strain one more time through a dish towel.
Makes 4-5 servings
Cook time: 20 min
If you make one, let me know what you think...