MAKE YOUR DRINK JAR MORE PORTABLE with a DIY straw friendly lid !

I know drinking out of Mason or Ball canning jars isn't anything new, in fact, I grew up on a farm and we canned from the garden all summer long, and drank from the jars as well, way before it was 'cool' or 'retro'. 

It still makes sense, because glass is safer than plastic and it can be used over and over again.

Here is a neat way to use a straw with your drink, to make it more portable and spill resistant. Also, you'll be recycling, or UP-cycling something as well. Save the plastic lids from coffee cans, cans of nuts, anything you wish. I use them for lots of things, but here is one of them. 

You will need:

 A canning jar, like Mason or Ball with a standard size opening. 

One standard size lid with ring to fit the jar.

One plastic cover from a coffee can, nut can, drink mix container. Anything that is water proof and not too thick. You may do clear, or designate a color for each family member.

A thin marker

A pair of scissors

A paper punch

Next, trace the inner lid, with your marker, onto the center of the plastic lid. Cut the circle out carefully with your scissors.

Flip the cover over so if there is any writing, it is underneath. Punch one hole as close to the center as you can, with your paper punch.

Put the plastic disc into the ring, pressing around the edges for a snug fit.

Screw it onto the jar filled with your drink. Water with fresh fruit pieces is nice. Put a standard size straw into the hole. Now you are ready to go. This will not be spill proof if it tips over, but it will keep it from sloshing about.

If you want to keep it cold, longer, cut a portion of the top of an unused, colorful sock, and place it around the base of the jar.   I hope to add a photo of this as well. A great use for that lonely sock that lost it's mate. Make sure it's pretty though. No one wants to have a dingy or stained white sock on their drink. 

Drinking from glass ensures you are not ingesting the harmful chemicals from plastic containers. Jars are great for toting your green juices or protein smoothies. Keep them in a cooler in a hot car. 

 I will also be posting it on my Pinterest boards, if you follow there. http://pinterest.com/pin/158470480611134345/

Have a healthy, hydrated summer!

FIESTA CUPCAKE TOPPERS !! OLE !!

Aren't these fun? Mini chili peppers out of modeling chocolate and mini tacos . All sweet of course, and made from fondant. They will turn your cupcakes into a FIESTA !

I'm going to show you how to make these, step by step. Impress your friends and family and even yourself. Go on, you can do it! I'll share my secrets, and you get the credit. Does that sound good?  Let's get started.

First you will need some fresh baked cupcakes with a generous swirl of buttercream icing. Not too high, or your toppers may fall off.

I decided to try modeling chocolate for the first time. I know, what took me so long?! Let me just say, I love how nice it is to work with. You'll be seeing more of it on my cupcakes and for three dimensional designs on cake.

Starting with the chili pepper toppers, you will need:

*Wilton candy melts in the color red


Wilton Red Candy Melts, 12-Ounce

*Green pre-colored fondant. You can buy pre-made colored fondant in boxes at places that sell Wilton products. Or , like me, make your own.

Wilton Primary Colors Fondant, Multi Pack

*1/3 cup light Karo corn syrup

I made only half of the recipe, using one half bag of melts, and 1/6 cup of light corn syrup. And it made enough for the chili peppers you see here, plus a good size chunk for lots more. 

Microwave the candy melts according to the package directions. Slowly stir in the 1/3 cup of light corn syrup. Keep stirring until stiff and dough-like. Knead briefly into a ball and cover with plastic wrap and place in a zip top baggie to rest overnight. It will become very firm in consistency.

 Don't be concerned about the firm texture, but break or cut off a piece and work it in your hands. The heat will soften it to a wonderful consistency for modeling all kinds of things! Keep the rest covered so it doesn't dry out. Mine seemed a little greasy, so I dusted a very small amount of corn starch onto it and worked it in. Problem solved.

Next you will need to roll out your green fondant into small flower shapes with any sort of a cutter. Mine were about one inch across. Let these partially dry on a curved surface so they are not flat. 

The shapes pictured above weren't flat enough for me, so I pressed the petals with my finger to lengthen them a little. Then they resembled the leaf on the chili pepper near the stem.

Wilton Gum Paste and Fondant Student Kit

 Remember, the goal is the overall effect. Perfection is not necessary. 

Next, make a small ball as shown in the photo above. Roll it in your hands to elongate the shape, like a teardrop. Gently bend the end in classic chili pepper fashion. Press the green stem cap on the end, and set them in a good place to dry.  When you place them on the cupcake, you may pipe a small green stem in the center of the green cap. I didn't, because I was short on time, and no one even noticed. 

Next, let's make some adorable mini tacos, out of fondant.  I'm SO sorry, I cannot for the life of me get this photo the other way. It's showing up correctly in my pictures, but not on this blog. I will try to figure out why. In the meantime, if you would please proceed with turning your head sideways.

You will need some yellow fondant. I added some gold, non-metallic icing color to this to make a softer hue like taco shells. I like how it came out. Roll your fondant about 1/8 thick, and cut with a small circle cutter.

Wilton 2308-0914 Nesting Circles Cookie Cutters, Set of 4

 If you don't have one, but have large icing decorating tips, you can use the end of one, in a pinch. This one is about 1/5 inches across.  After cutting the circles, I pressed each one into some yellow sanding sugar, to give a cornmeal effect. I know, pretty clever. 

To make any colored sanding sugar, just use regular table sugar, and add liquid food coloring,one drop at a time. Mash it around with a fork until all is distributed. That's it. You're welcome. 

Next, you want to dry these into a taco shape. I gently pressed the center of each with a wooden skewer to fold it and make a nice crease. Then I simply folded some wide strips of card stock to dry them on. 

While the taco shells are drying, prepare your lettuce. Your green tinted coconut lettuce, that is. Use any kind of shredded coconut, and into a small bowl, also add green food coloring one drop at a time, tossing around with a fork until it reaches the desired hue. Another easy way is to put it in a glass jar, cover and shake enthusiastically, twisting your wrist as you go. Hey, you may get nicely toned wrists out of it. 

Wilton 417-1187 6-Pack Form-N-Save Flower Storage trays

Once the fondant taco shells are dry enough to hold their shape, then you add the 'meat' first. Use chocolate or brown tinted icing and pipe it in, end to end with a pastry bag and medium sized round tip.
Wilton 100-Pack Disposable Decorating Bags 12inch

 Or place the icing in a small zipper top baggie, squeeze out all the air, seal and cut off a SMALL part of the tip. Instant pastry bag. 

The green tinted coconut lettuce goes in next. For the red accent, which could be sauce, salsa etc, I hand picked out red sprinkles from multi-colored sprinkles. You may use any red mini sprinkle or tiny candy. Remember, use whatever gives you the overall effect that you want.  And, that's it.  Here are some close up pictures of the finished cupcakes.

And of course, a FUN way to display them is on a sombrero !! Here are just a few to give you the idea:

US Toy Child's Mexican Sombrero If you have questions , please feel free to send me a message on my Facebook page, 'Playing With Food'  as seen below. Also feel free to check out my new website, which I am currently updating, playingwithfood.tv  . And, please join me on Pinterest! All of the links are below. Thanks for visiting and please share. 

I hope this has inspired you to make a Fiesta of your own. Enjoy!



Liz
PLAYING WITH FOOD on Facebook

the PLAYING WITH FOOD TV show!

www.DIYweddingcakeunder50.com

www.pinterest.com/lizcorbett

CHECK OUT MY CAKES

GIRLS NIGHT OUT (IN)

GIRLS NIGHT OUT (IN) calls for;  appetizers,  dessert and games, lots of laughs, and of course a beautiful cocktail. Here is one we recently tried.

Aren't these drinks pretty? First of all, they were served in antique crystal glasses. Don't let your "best" dishes gather dust, USE them, ladies! Life is a celebration! Collect fancy trays and pedestal cake plates for your presentation. Many can be found at your local consignment shop.

These lovely cocktails were renamed "Hot Pink Lipstick" by the Hostess (moi) Here is the recipe:


"Hot Pink Lipstick"  a.k.a. "Pomegranate Kiss"

In shaker with ice, combine 
1 oz. Southern Comfort
1 oz. pomegranate liqueur
a squeeze of fresh lime juice
Shake Well; strain into sugar-rimmed glass.

Top with 2 oz. sparkling wine or champagne.
Garnish with a lime slice.

As a side note, this drink is quite strong, you may "tone it down a bit" by substituting lemon lime or club soda for the sparkling wine. 

You may purchase large crystal colored sugars in the cake and cookie decorating section of your local craft store. Many are sold by season, so when you see ones you like, stock up.  

To rim the glass, rub a small section of lime or orange around the outside and top of your cocktail glass, press into sugar to coat. Let set. Be careful to pour into the middle of the glass when filling, so you don't disturb the pretty sugar rim.

Now, how about a classic Shrimp Cocktail? Why serve it on a boring flat platter or (shudder) the plastic tray it comes in?

No, no no, ladies. Think outside the box (and plastic, ugh). Here is one idea to display your tasty little shrimpies:

Start with a glass footed plate or shallow bowl , center a pretty low glass (this one came from the bar) for your sauce and perch the shrimp around the edge. Some greens under the ring of shrimp makes the color pop even more.

Use a variety of heights when displaying your food. Visual appeal adds to taste appeal. It's an experience. 

Here is a featured guest from the party. "The Nude". Celebrating female form. She showed up last year too, on the beverage bar, with leopard print fabric swirled around her feet. (a scarf, shhhh, our secret) This year she opted for classic; lots of candles, white tablecloth covered in sheer black tulle, pearly clear stones and the plates were white and servers were silver and glass.

Dessert, anyone? Brownie bites with chocolate buttercream icing in a beautiful rose swirl. Flaky cream filled pastries, cut into bite size pieces, on a pedestal silver platter of course! Mini cheesecakes were polished off before a photo op. Oops!

I've decided I LOVE floating candles! Next I want to display a whole parade of them in a large low centerpiece. The pearly clear marbles at the bottom of the votive holder adds sparkle and glow.

See how the black tulle makes the white cloth look silvery? I'm going to experiment with other colors too. It is very inexpensive and there are SO many things to do with it. I've used it swirled under the base of wedding cakes and draped from chandeliers at a birthday party. There are ALWAYS other uses for every item you have..even pieces of fabric and tulle.

And last but not least, a fun touch are the wine glass charms. The Girlfriends chose from a variety of gorgeous mini high heels or wine motifs. Don't overlook the simple touches that make your party into a PARTY. 

If you have a genuine girlfriend or two or three or 14, count yourself blessed. Be good to them, give them your time and a listening ear. Remind them how important they are to you. No one understands women, like women. We need eachother, don't we?

Cheers! To all the great GIRLFRIENDS in our lives! We love you gals!

If you are inspired to have your OWN Girlfriend Party...please say "hello" on my Party Hostess Diva page on Facebook. I'd be happy to share some ideas, from simple to fancy. 

As always, making your life a little sweeter,

the Party Hostess Diva
www.partyhostessdiva.com

www.facebook.com/partyhostessdiva

Make your OWN FONDANT recipe !

Marshmallow Fondant Recipe

The cake at left shows the smooth light blue fondant I made with the following recipe. Making your own will save you money  and it tastes much better than
what you buy in a box.

Marshmallow Fondant Recipe

16 ounces white marshmallows (use name brand)

2 TBSP water

½ tsp. salt

2 tsp. light corn syrup (helps with pliability)

1 tsp. vanilla

2 pounds powdered sugar,sifted. (confectioners)

½ cup vegetable shortening in small bowl for easy access

Grease microwave safe bowl with veg. shortening and grease a wooden or heat proof spoon (a sturdy one). Pour marshmallows and water into bowl. Microwave for approximately 2 minutes, stopping and stirring at 40 second intervals. Mixture should be soupy.

Remove mixture from microwave and immediately add corn syrup, vanilla and salt. Stir well. Sift powdered sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with the shortening and knead the mixture in the bowl. Add the 6^th cup and continue to knead. Now grease your work surface will and turn mixture out of bowl onto counter. (a greased large fondant mat or silicone mat works well) 

Sift remaining sugar, grease hands and knead well. If mixture seems too soft, add one additional cup of powdered sugar.

(note!): if you are going to color your fondant, add when the marshmallows have melted, before the powdered sugar. If you are making several colors, leave it white and knead the color into portions when it is done.

Shape into a mound and put a coating of shortening on the outside. Double wrap in plastic wrap and put into a Ziploc bag. Press the air out and seal. Allow to rest overnight, but can be used after sitting for a few hours.

Marshmallow fondant will hold very well in the refrigerator for weeks. Be sure to let it come to room temperature before kneading and then rolling out.

This recipe makes enough fondant to cover a 9 “ two layer (not two tier) cake.

Healthy muffin IN A MUG! yum!

Check out the latest TV appearance , making healthy breakfast muffins. One of them is made in a coffee mug and takes only 50 seconds in the microwave! 

http://www.wwlp.com/dpp/mass_appeal/taste/healthy-muffins

GINGERBREAD HEAVEN

Oh my goodness, these are heavenly!! I'm putting together a quick blog on how to make them, please be patient while I recover from a baking frenzy.

 Check back for recipe and photos. You won't want to miss these beauties. Gingerbread cupcakes, with cinnamon cream cheese icing and a hint of orange zest. (gasp) SOOOOOO good.

EDIBLE PINECONE?? TURKEYS ON A STICK??

Pinecone Cheeseball: Homemade goodness that looks like a pinecone! Festive appetizer for your fall holiday table!

Pinecone Cheeseball:

1-1/4 cup whole almonds

1 Pkg. cream cheese (8 oz.), softened

1/2 Cup mayonnaise

5 bacon slices - crisply cooked and crumbled

1 Tablespoon. chopped green onion

1/2 teaspoon dill weed

1/8 teaspoon pepper

Cooking Directions:

Spread almonds in a single layer in a shallow pan. Bake at 300 degrees (F.) for 15 minutes, stirring often, until almonds just begin to turn color.

Combine cream cheese and mayonnaise, mixing well. Add the bacon, onion, dill and pepper. Mix well. Cover and chill overnight.

Form mixture into shapes of two pinecones on a serving platter. Beginning at the narrow edge (or point), arrange almonds at a slight angle into the cheese mixture, pressing gently in rows. Continue overlapping the rows until all the cheese is covered.

Garnish with fresh sprigs of rosemary. Serve with crackers or toasted baguette slices. Makes 1 ½ cups

NOW, here's the fun part , you can change out the ingredients to your liking.  Keep the cream cheese as a base, add mayo or even sour cream or greek yogurt, then play with the rest. Here are some ideas:

*shredded cheddar, dry ranch dressing mix (half packet)red onions, minced

*chopped ham instead of bacon

*just dried dill weed and minced sweet onions

 Chill before serving, 8-24 hrs is best. The flavors will have a chance to mingle.

NOW FOR A FUN PLACE MARKER AND/OR DESSERT!

Turkey Cookie Pops

Ingredients:

12 cream filled vanilla cookies such as vanilla Oreo’s

12 Nutter Butter bite size cookies

12 lollipop sticks

1 bag of candy corn

24 small (approx. 3/8 in.) candy eyeballs (found in cupcake decorations isle at craft store)

1 tube of pre-made red icing (not gel)

12 pre-cut  lengths of ribbon to match (approx. 6-8 in. each)

Optional:

12 blank placecards

Single Paper hole punch

Assembly Directions:   Open two vanilla cream cookies, save each half that has the most cream. 

 Put them together..

Place the now "double stuff" cream filled cookie on a flat surface. 

Gently insert a lollipop stick into the cream between the pieces until will stay in place. Press gently to adhere.

 At the opposite side of the cookie, insert individual pieces of candy corn, pointed side in first, to resemble tail feathers.

(side note= these nutter butter bites can also be used in an edible acorn treat as seen on another of my recent blog posts..check it out)

Carefully separate one side from a bite size nutter butter cookie, so that all or most of the cream is on one side. Use this piece, and cream side down, press gently but firmly to middle of vanilla oreo.

Make sure the lollipop stick is facing down and onto the nutter butter cookie, press two candy eyes with a tiny dab of red icing underneath to glue it in place. The red should not show. I apologize for not having a picture of the candle eyeballs. 

They are usually found with candy and cupcake decorations in your local craft store. Apparently, SOMEONE took them all and I had to make my own, from gum paste and dot them with an edible marker pen. So...use your imagination and creativity if there's a sudden rush on candy eyeballs and you arrive too late.

 Underneath the eyes, in the beak area, make a small oval horizontal shape with red icing, and press part of one candy corn (the smallest tip and part of the middle),onto the right side of the red icing. The red will show on the left side, making the turkey’s “wattle”. Make sure the tip is pointing down for the beak.

Repeat with the remaining 11. Let the cookies set on a flat surface so everything stays in place. When they are ready, carefully tie the ribbon around the stick into a bow, and push toward the cookie.

You may use these as placemarkers, and to do so, write the guests names on each card first, then punch two single holes at middle of top and bottom and insert onto lollipop stick. Lay the cookie on top of the folded napkin to mark the places. OR to make them stand up with even more visual POW...carefully push lollipop stick into a small apple, being sure that it will sit level and not tip over. Tipped over turkeys are sad turkeys.

I'm thinking: for next year, just to mix it up a bit..I'm going to make these "blonde" turkeys but also make some out of regular chocolate oreos and use the "indian corn" candy corn with darker colors. More fun to have some variety in your flock!  Actually is it a flock? I know a bunch of geese is a "gaggle"..now I have to go look that up...

Making your life a little sweeter,

Liz

the Party Hostess Diva

http://www.facebook.com/partyhostessdiva

http://www.pinterest.com/lizcorbett

http://www.weddingcakeunder50.com