Have A Holiday Dessert Party With A Peppermint Twist

(NAPSI)-An easy way to entertain during the holidays is to have a dessert party. It’s great for the host because the time needed to make and serve dessert and beverages is much less than when a whole meal is planned. And guests almost always have time to make one last stop for something sweet, no matter what else is happening on a particular evening.

Here are a few hints to make your dessert party a little sweeter:

• Think red, white and pink instead of the usual red and green when coming up with decorations and recipes to serve family and friends. Tuck candy canes of various sizes in centerpieces and vases for an unexpected bit of fun.

• Save time and trouble for yourself by preparing the desserts ahead of time. That way, you too can enjoy the party and spend time with your guests.

• Serve the perfect holiday pair-frosty peppermint just tastes like the holidays and creamy chocolate is always popular. Combining the two can be even more delightful when you put out a pair of decadent desserts such as these made with Dreyer’s or Edy’s Slow Churned Peppermint Light Ice Cream. With half the fat and one-third fewer calories than regular ice cream, no one has to leave feeling like a bowl full of jelly.

Upside-Down Peppermint

Ice Cream Cake

1 box chocolate cake mix

½ can chocolate frosting

1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream

Peppermint candies or candy canes

Make two 9-inch cakes according to the package directions; cool completely. Remove from pan and cut the rounded top off one of the cakes to make one even layer. Wrap and freeze the second cake for later use. Soften ice cream at room temperature for 5−10 minutes. Wash pans and dry completely. Line them with plastic wrap or parchment. Carefully spread the ice cream in the pan using the entire container. Freeze for one hour or until very firm. Remove from freezer and spread the frosting over the ice cream and put the trimmed cake over the frosting. Cover tightly and freeze overnight. To serve, let frozen cake sit at room temperature for about 5 minutes. Unwrap and invert cake onto serving dish. Remove plastic wrap or parchment from the ice cream. Sprinkle crumbled pieces of peppermint candies over top of cake. Serve slices with whipped cream and garnish with candy canes, if desired.

Peppermint Ice Cream

Lollipops

1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream

Lollipop sticks

4 oz bittersweet chocolate or chocolate chips

4 oz white chocolate or white chocolate chips

2 tablespoons vegetable shortening

Holiday sprinkles and candies

Place a plate or other flat surface lined with parchment paper in the freezer for 15 minutes. Make round scoops of ice cream and place on parchment. Put a lollipop stick in each scoop of ice cream and freeze for 1 hour or up to 24 hours. When you are ready to dip the lollipops, melt chocolate and 1 tablespoon shortening in a bowl in the microwave. Use 20-second intervals until smooth. (Should take 40−60 seconds and no longer. Do not scorch the chocolate.) Let sit while repeating the process to melt the white chocolate and 1 tablespoon of shortening in the microwave until smooth. Place different sprinkles in separate small bowls. Dip each lollipop halfway into the chocolate and dip into sprinkles. Immediately put back into freezer to set. Repeat with remaining ice cream. Freeze completely before serving.

For more holiday ice cream dessert ideas and recipes, visit www.icecream.com.


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Hellooooo, Cupcake!

One of the kids in the family suggested that I pick up a copy of "Hello, Cupcake!". After looking at the cover and thumbing through the book I of course added it to the shopping cart. I gained ten pounds walking to the check-out register just thinking about all the cool cupcakes I would be making... and eating!

I haven't actually tried any of them yet, but others in the family have been having fun making some of the whimsical cupcakes. You can make your own cupcakes however you'd like but they give some recipe variations toward the back of the book that not only sound yummy, but per the authors, they're easier to decorate. There are a couple of pages of store-bought mix additions and changes to allow for firmer and more consistent cupcake. They also include 'from scratch' cupcake recipes.

What makes the book outstanding though are all the fun looks they've achieved. They look easy, although I've been told that you kind of have to get the hang of it to make something close to the photos in the book. Nothing major, all were happy with their end products... and have plans to make more.

There's an excellent how-to section at the front that shows how to decorate. The book is by Karen Tack & Alan Richardson. They did a great job of laying it out so that it's easy to follow with no surprises. The authors share a lot of tips and tricks that will help with more than just decorating cupcakes. As they say on the cover - no baking skills or fancy equipment required!

I've noticed that there is at least one follow-up book with more cupcake creations. Depending on how I manage with the cupcakes in this book I may be tempted to pick up another. Halloween and Thanksgiving are right around the corner and I'm going to make some werewolves and pumpkins!

Some of the creations include:

Corn on the Cob (made with jelly beans, fruit chews and decorating sugars)
Spaghetti and Meatballs (made with hazelnut chocolates, strawberry preserves and other treats)
Butterflies, alligators, clowns, party princesses, a circus of animals, sunflowers, Easter eggs, a garden of veggies, a family tree, an American flag, bugs, and Halloween howlers... 
There are all kinds of party animals, too. Westies and other dogs, pandas, fish bowls, penguins and more. There's something for almost every special occasion from baby showers to weddings and April Fools Day.

I bought the book on sale at Home Goods for $10.99. I haven't seen it that low anywhere else and I bought the last copy in the north Atlanta store... I'm sure if you check on-line you'll find a bargain.  If you like cupcakes, this is a must-have for your cookbook collection.

Houghton Mifflin Publisher
Hello, Cupcake
by Karen Tack and Alan Richardson

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Atlanta Catering and Event Professionals Set Table to Compete for Best Event Design Trend and Best Wedding Cake Titles

/PRNewswire/ -- The Greater Atlanta Chapter of the National Association of Catering Executives (NACE) has earned a nationwide reputation in the catering and hospitality industry as having set the bar for trends and ideas at their annual Event Trends and Cake Competition.

This year, for the first time, the group -- comprised of catering and event professionals representing most major hotels, caterers, florists, photographers, entertainers and other wedding and event professionals throughout the area -- is opening the doors to the public to see what Atlanta's top event designers create when seeking to be the best among their peers.

The event takes place on Wednesday, February 3, 2010 at the Thalia N. Carlos Center

2500 Clairmont Rd. NE in Atlanta from 5 pm to 8 pm.

Public admission is $20 for the first guest and $15 for additional guests in the same group. Light appetizers and Beverages will be served, but the real attraction will be the 20 or so design-scapes that will be created by design teams representing Atlanta's top catering professionals, hotels, wedding event designers and their suppliers.

"This is an incredible showcase of talent," Said Walter Nemeth, the Director of Catering at the Georgian Terrace Hotel and the President of the Greater Atlanta Chapter. "It never ceases to amaze me how many new ideas and future trends are seen here first. Anyone even thinking about planning a social event like a wedding or corporate party must see this for themselves."

Local companies and catering, wedding and event professionals participating in this year's Event Design Trends and Cake Competition, include: A Legendary Event Design & Catering, Bold American Events & Catering, Your Event Solution, A Divine Event Catering, The Ritz Carlton Atlanta, Event Rentals Unlimited, Sweet Sensations, and Caryn's Cakes.

"The designers competing in this event represent not only the best in Atlanta, but are also considered among the most innovative and creative in the country," according to Event Chair Jennifer McDonnell, a Certified Meeting Planner herself. "The competitors this year have earned nearly 70 awards combined at previous regional and national competitions."

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Crowd-Pleasing Meals Can Be Easy To Prepare

(NAPSI)-If preparing tasty, home-cooked meals seems like one more thing to fit into your busy schedule, you're not alone.

A recent survey from ConAgra Foods revealed that 49 percent of Americans say they are often short on time and energy when it comes to preparing meals, let alone baking. According to Sandra Lee, bestselling author of the "Semi-Homemade" cookbook series, you can use a slow cooker to prepare not only dinner but dessert as well. Try her hassle-free Semi-Homemade Strawberries and Cream Cake.

Sandra Lee's Strawberries And Cream Cake

Prep 25 minutes

Cook 1½ to 2½ hours (High)

Makes 8 servings

PAM® cooking spray

1 box (18.25-ounce) strawberry cake mix

1¼ cups strawberry-banana nectar

¾ cup Egg Beaters®

½ cup sour cream

⅓ cup Wesson Canola Oil®

¼ cup cake flour

2 cans (12-ounces each) whipped cream cheese frosting

1 cup frozen (thawed) or fresh strawberries, sliced (plus more for garnish, optional)

1. Coat an 8x3-inch round cake pan with PAM. Wrap foil around the bottom of pan. Crumple aluminum foil to create a "ring base" about 5 inches in diameter and 1 inch thick. Set aside.

2. In a large bowl, beat cake mix, nectar, Egg Beaters, sour cream, Wesson oil and flour with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl; beat for 2 minutes on medium speed. Pour batter into prepared pan.

3. Place foil ring in bottom of slow cooker; pour ½ inch of hot water into bottom of slow cooker. Using 2 long strips of foil, make an X over foil ring and bring up sides of slow cooker to assist removing pan from slow cooker.

Place pan on top of ring and the X in slow cooker. Stack 6 paper towels; place on top of slow cooker. Secure with lid.

4. Cook on high heat setting for 1½ to 2½ hours or until a wooden tester inserted into center of cake comes out clean. (Do not lift the lid for the first hour of cooking.)

5. Use foil strips to lift pan from slow cooker. Place pan on wire rack; cool completely.

6. Meanwhile, in a medium bowl, stir together 1 cup of the cream cheese frosting with sliced strawberries until combined. Refrigerate until ready to use.

7. To assemble, remove cooled cake from pan and slice horizontally to make 2 layers. Place 1 layer on serving plate. Spread strawberry filling evenly over layer and top with second cake layer. Frost entire cake with remaining cream cheese frosting. Garnish with fresh strawberries.

Recipe excerpted from "Sandra Lee Semi-Homemade Money Saving Slow Cooking" by Sandra Lee. Copyright © 2009 Sandra Lee Semi-Homemade, www.sandralee.com. For easy entertaining tips, visit www.SimpleandDelicious.com.

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Blueberry Pumpkin Bread: A New Tradition

(NAPSI)-What do blueberries and pumpkins have in common? Both are native to the Americas. Blueberries, in fact, are one of only three fruits that originated in North America. (The others are Concord grapes and cranberries.)

European settlers in the 17th century were not familiar with blueberries or pumpkins. Blueberries were a delightful new discovery and they found many ways to enjoy them in baked goods and puddings, drying the berries for winter use. Pumpkins quickly became a staple for soups and stews, pies and breads.

Now, Blueberry Pumpkin Bread puts the two together for an ideal combination. You'll want to make several loaves so you'll have plenty to give to friends and to keep for yourself.

For more nutrition information and great blueberry recipes, visit www.blueberrycouncil.org.

BLUEBERRY PUMPKIN BREAD

1 cup canned solid-pack pumpkin

¾ cup sugar

¼ cup orange juice

2 large eggs

¼ cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 cup fresh or frozen blueberries, not thawed

White icing, optional

Preheat oven to 350° F. Butter an 8½ x 4½-inch loaf pan. In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute. In small bowl, stir flour, baking powder, salt and pumpkin pie spice; add to pumpkin mixture; stir just until combined. Spoon ½ of batter into pan; spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan; spread evenly. Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes. Cool in pan on a rack for 10 minutes; turn out onto rack; cool completely. May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month. If desired, drizzle with White Icing.

Yield: 1 loaf (8 servings)

White Icing: In bowl, combine 1 cup sifted confectioners' sugar and 2 tablespoons softened butter. Add 1½ to 2 tablespoons milk and ½ teaspoon vanilla; beat until smooth; drizzle over cake. Makes about ½ cup.

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Jack Daniel’s Birthday Celebration Continues with Ultimate Cake Contest

(BUSINESS WIRE)--The Jack Daniel Distillery is searching for the best Jack Daniel’s-inspired cakes in the country for the Jack Daniel’s Ultimate Birthday Cake contest. The competition is part of the month-long September celebration of Jack Daniel’s 159th birthday.

Amateur bakers and decorators 21 and older can submit images of their cake creations to cakecontest@jacktember.com or by mail to Jack Daniel’s Ultimate Birthday Cake, c/o DVL, 209 7th Avenue North, Nashville, TN 37219, for a chance to win one of 159 exclusive Jack Daniel’s Birthday cake kits. The kits include a limited edition Jack Daniel’s bottle-shaped cake pan, a Jack Daniel’s label stencil, and a special Jack Daniel’s Ultimate Birthday Cake recipe.

“We know that many people celebrate their birthday with Jack Daniel’s, not only by enjoying our fine whiskey, but also with cakes that include Jack in the recipe or decoration,” said Lynne Tolley, Jack Daniel’s great-grandniece and proprietress of Miss Mary Bobo’s Boarding House in Lynchburg. “We want to see how creative our friends can be when designing a cake inspired by Jack Daniel’s Tennessee Whiskey. Since we are celebrating my Uncle Jack’s 159th birthday, however, I might suggest that they leave off the candles.”

The Jack Daniel’s Ultimate Birthday Cake contest will run from September 15-October 15, 2009. Entries will be judged on creativity, representation of the Jack Daniel’s brand and appearance. For complete contest rules, go to www.jackdaniels.com/cakecontest.

Jasper Newton “Jack” Daniel, the man who pioneered the world’s best-selling whiskey, was born in Lynchburg, Tenn. in September 1850, but his birth records were likely lost to fire or the passage of time. Because his exact birth date is unknown, Jack Daniel’s is celebrating Mr. Jack’s birthday throughout the month of September.

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Fayette: Cake Decorating Workshop

Rachel Cold, a portrait sculptor, has turned her talents to cake decorating and will be holding a special “Fun Art Cake” decorating workshop Saturday, July 25th, 9:00 am until 2:00 pm. Learn the secrets of working with fondant while decorating different shaped “presents”. The cost is $60.00 plus a $5.00 material fee.

To register please email Rachel at pcold@bellsouth.net or kbrewer@awots.comcastbiz.net or stop by ArtWorks on the Square at 107 Stonewall Ave., historic downtown Fayetteville, 30214. The phone number for ArtWorks is 678-545-0275.

Class size is limited to six. Payment must be made to hold your spot.
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Creating A Colorful Conversation Cake

(NAPSI)-Often, the best conversations happen during dessert. Whether having an intelligent dialogue or just gossiping over the latest news, it's always a colorful conversation. Here's how to create a cake to get that colorful conversation going:

Ingredients:

Cake:

Cooking spray

1 cup LouAna vegetable oil

1½ cups granulated sugar

½ cup light brown sugar

2 teaspoons vanilla extract

4 large eggs

2½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon ground nutmeg

1 (8-ounce) carton sour cream

3 cups grated carrots

½ cup chopped toasted pecans

Frosting:

½ cup butter, softened

2 (8-ounce) packages cream cheese

3 cups powdered sugar

3 tablespoons chopped pecan halves, toasted

3 tablespoons chopped, pitted dates

3 tablespoons coarsely chopped raisins

Garnish:

2 kiwis, peeled and sliced lengthwise

Pecan halves

Maraschino cherries

Preparation and Cooking:

Preheat oven to 350°.

Line bottoms of 2 (8-inch) round cake pans with waxed paper; coat with cooking spray. Combine and stir oil, granulated sugar, brown sugar, vanilla extract and eggs in a large bowl. Stir flour, baking powder, cinnamon, baking soda, salt and nutmeg in separate bowl. Alternately add flour mixture and sour cream to sugar mixture, beginning and ending with flour mixture; stir just until combined. Stir in carrots and pecans. Divide batter between pans. Bake for 45 minutes. If you insert a toothpick in the center and it comes out clean, it's ready. Cool pans on wire racks for 10 minutes. Remove cakes; cool completely on racks.

For frosting, combine and beat butter and cream cheese. Gradually add powdered sugar, beating until smooth. Remove 1¼ cups frosting and add pecans, dates and raisins; set remaining frosting aside.

Place one cake layer on a plate; top with nut and fruit mixture. Place second cake layer on top. Spread very thin layer of frosting over top and sides of cake, which eases the main frosting process. Chill cake and remaining frosting 1 hour. Spread remaining frosting over entire cake.

Garnish with kiwis, pecans and cherries.

Serves 10 people.

Visit www.louana.com for more recipes.

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