Holiday Hot Apple Cider {aka Wassil, aka Radtastic}

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This is a family recipe.  And by family recipe I mean I'm sure it came off the back of a can or cookbook at some point and we've adopted it as our own.  Not maliciously, I assure you.  But you know how things go, you pass them around through the years and recipe credit gets diluted.  Regardless, this recipe SCREAMS fall to me.  It smells amazing while it cooks on the stove, it is sweet and spicy and is absolutely perfect on a crisp fall day.  This is the perfect party beverage as it serves about 16 (in 1/2 cup portions).  Hmmmm, today is Halloween and although it is still 80 degrees during the day, I think trick or treating, while sipping on some of this cider, will be just delightful. 

The ingredients are simple and readily available.  You will need:

-6 cups apple cider or juice (try to find something with the fewest ingredients and with the best natural apple taste. You don't need a ton of sugar because you will be adding a bit of honey)

-1 cinnamon stick

-1/4 tsp. nutmeg (if you live in South Orange County you must go to Savory - amazing, fresh spices)

-1/4 cup honey (this honey from Ace Hotel New York is made on the roof of the hotel!  So cool!)

-3 TBSP lemon juice

-1 tsp. grated lemon juice

-1 can (18 oz.) unsweetened pineapple juice (2 1/4 cups) (Notice I have 3 small cans as my store didn't have a big can)

-orange slices (optional as garnish)

In a large saucepan, head cider or juice and one cinnamon stick to boiling; reduce heat.  Cover and simmer for 5 minutes. 

Uncover and stir in remaining ingredients except orange slices.  Simmer 5 more minutes.  Serve in a punchbowl.  Float orange slices if desired. 

Then grab your favorite mug and fill her up.  This republican mug was from Fishs Eddy and is no longer available but this "Tea is for Losers" mug would also be a fave. 

This hot apple cider recipe is my delicious!  After it is cooled, store the remaining cider in the fridge and heat up one cup at a time as needed or return to the stove to reheat the whole batch.  I'm not well versed in my liquors, but something tells me there must be the perfect spirit to add to this.  Any suggestions? 

Sharon

all photos are mine

Allergen Free Krispy Treats: perfect for parties and sports teams!

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I'm totally a soccer mom.  The season started a few weeks ago and we have the best team ever.  We may not win games (we aren't supposed to be keeping score anyway - so there) but the families of the players are awesome.  We have the most amazing team mom, Chris W.  She has kept all of us organized and set up a cool Shutterfly account to post info and photos from the games.  We have two kids with severe food allergies on the team which can make treat time pretty hard.  Seeing as she has a gluten allergy herself, Chris set out to find a snack that all the kids could eat.  What she found was this recipe for allergen free krispy treats.  My son (allergic to milk, eggs, peanuts and tree nuts) has been able to eat these but that is only due in part to his ability to eat soy.  For those kids with even more allergies, this recipe uses oil instead of margarine!  And what kid doesn't love a krispy treat?!  This is the perfect snack recipe to keep on hand for your kid's parties (chances are there are going to be kids with food allergies - there are 4 the kinder classes at our school alone) and for after sport snacks.  They tasted exactly the same as "normal" krispy treat.  

And to jazz them up a little more, check out what Kim of Celebration Shoppe did to her krispy treats!

Thank you, Chris, for being the best team mom ever!!!!! 

Ingredients:

10 oz. (40 lg. or 4 cups miniature) marshmallows

2 tbsp canola oil

1 tsp vanilla

6 cups Rice Krispies cereal

vegetable cooking spray 

Instructions:
Spray microwave safe dish with vegetable spray.  Add oil and marshmallows and heat on high for 2 minutes.  Add vanilla; stir to combine.  Microwave on high for 1 minute longer.  Stir until smooth.  Add cereal and stir until well coated.  Press mixture evenly in 13" x 9" x 2" pan coated with cooking spray using wax paper or spatula coated with cooking spray.  Cut into 2" x 2" squares when cool.

I generally don't let my son eat something that someone else made.  But I felt confident that Chris had the cross contamination thing under control.  And held my breath for good measure.  And he was fine.  And all the kids loved them!  So when in doubt of if there are food allergies present, make these!  I am so grateful that the rest of the mom's on the team have also tried to accommodate the boys with allergies.  I know that they may not outwardly show you their gratitude, but I can tell you it has rocked O's world to be able to eat what everyone else is eating.  HUGE!


Sharon
photos are mine.  recipe found here.

Trader Joes Frozen Peach Pop Champagne Cocktail

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You.  Guys.  So I decided to see what would happen if you paired Trader Joe's Frozen Peach Pops ($1.99 for 6!) with champagne.  What I found is the most delicious, simple, inexpensive cocktail, perfect for your next party.  If you haven't had these pops on their own yet, you totally should.  They are made from real fruit and are delicious! 

As most party guru's will tell you, when using mixers with champagne, you don't need to splurge.  I have about 7 bottles of Korbel leftover from a recent party so I decided to grab one to test this recipe out.  Since, as with most of my recipe testing, was done before dinner time, I assure you that I poured out the rest of the bottle.  No dinners were harmed in the making of this recipe.  

So grab a bottle of whatever champagne you prefer.  Grab a box of the Trader Joe's Frozen Peach Pops (they also come in strawberry but that flavor wasn't that great when mixed with champagne).  Grab a glass and a spoon. 

Add one whole peach pop to your glass of choice (I've also been told that the champagne does not really require a flute, it is simply to showoff the bubbles better but won't change the taste in any way).  Top with your champagne (or sparkling wine, I know, I know, Korbel probably didn't come from the Champagne region of France).  Give it a little stir with your spoon.  Here is a little trick I learned when I had to make fountain drinks at Ruby's, to keep the bubbles from spilling out over the top of the glass keep the spoon in as you pour and pour against the spoon.  Works for root beer floats and will work for your champagne cocktail too.  

The longer the peach sits in the champagne, the better it tastes.  And there are real bits of fruit in the pops which you will be able to see more clearly as the peach mixes with the bubbles.  I love this because you can set these frozen pops out on a bar in a cup and let people add them as they want them.  Because they are frozen they will stay pretty darn cold for a while and won't dilute the champagne as they thaw either.  Sometimes, I delight myself.  Now if you'll excuse me, I have a peach pop to finish.  You have to guess if it is on its own or mixed with champagne. 

Sharon

all photos are mine, all mine!!! mwah-hahah!

Shaken Basil Iced Tea

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I go through flavor phases.  Right now I am totally in to basil.  Yes, I'm still thinking of that basil gimlet from San Diego.  I tried to make one and it just didn't turn out right.  But I still want that basil flavor.  I figured that I shouldn't continually try cocktail recipes all day long so I decided to boost my regular iced tea.  I've been adding basil to my iced tea for a week now but decided that shaking it might make it even more perfect.  I was not wrong.  

I made the iced tea in my Keurig and I use the Celestial Seasonings Unsweetened Black Iced Tea.  I do not like my tea sweet, but I am sure you could also use one of the presweetened teas available.  Just don't make me drink it or I'll gag.  For those of you that don't have a Keurig, I'm so sorry for you!  Just brew your tea however you usually do and then watch the sales so you can buy yourself one because they are awesome.     

Add some basil to your cocktail shaker.  I used about 5 leaves.  I could have even put a few more for an even bolder basil flavor.  I added a smidge (what?  That is not a technical enough measurement for you?) or a tablespoon or so of iced tea and muddled the basil.  Yes, that is an ice cream scooper that I used to muddle.  If you don't know what muddle means, it means to gently smoosh the basil to release the oils.  Add the ice to the shaker, add more iced tea.  Then shake what your mamma gave you.  Pretend you are in the movie Cocktail with Tom Cruise.  I've never actually seen that movie but it sounds like there are probably drinks in it.  Am I right? 

This was also my son's first photo shoot.  In the middle of me taking pictures of the ingredients, he walked up with what appears to be a mini car motor of some kind and started saying, "click."  He is hilarious.  I think I am going to have him be a regular contributor.   

This really did turn out so good!  It was amazingly refreshing, had a lovely basil flavor and made me feel a little fancy.  This would be awesome to serve to guests.  It is a nice way to take something kind of ordinary and make it special.  

Plus I saw this at the store a few weeks ago.  Magazines are never wrong.  Your welcome. 

Sharon

All photos are mine. 

Easy Cinnamon Honey Apple Dip - Perfect for Back to School!

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I didn't start liking honey until this year.  But my kids, I'm sure most kids, love it.  It wasn't until I had a bowl of Greek yogurt with honey swirled through at King's Highway that put me totally on board.  And lately I have been absolutely craving it.  I found this recipe in my recipe file and decided to give it a shot.  DELICIOUS!!! And like most things that I make, super easy!  I think this is best when eaten with green apples, but I'm sure any color would work.  

This recipe was from a Woman's World Magazine dated 5/3/10.  Yes, I realize this may not seem like a magazine that I would normally read but sometimes I am privy to my husband's 90 year old grandmother's discards.  And remember I am really 80 years old on the inside...

Here are the ingredientses.  Sorry, I'm totally into Real Housewives of New Jersey right now.  Does anyone else freaking love that show like I do?  I pray that Teresa will say ingredientses every episode.  It makes me so happy.  My youngest son was all up in my program.  He loves lemons and was trying to slow my roll by stealing it.  Aside from the lemon, the recipe is made up of pantry items that you should pretty much always be able to have on hand.  This would be a great dip for drop in visitors, providing you have the apples (you could probably even get away with not having the lemon).  And it takes about a minute to make. 

Recipe:

1/2 cup honey

1 tsp. grated lemon zest

1/2 tsp. ground cinnamon

1/8 tsp. cardamom

pinch of ground sugar

apple slices

Combine honey, zest, cinnamon, cardamom and ginger.  Serve with apple slices.  Boom. Done. 

The first time I made this I used the full amount of cardamom.  The boys weren't thrilled.  It was a little too "spicey" so this time I used about 1/2 that amount.  Much better.  The boys LOVE it now!  We may or may not have had this twice today.  It's got to be better for you than caramel, right? {note to caramel:  Please don't be afraid that I will no longer enjoy your sugary goodness on my green apples, I just need a break for a little bit.  It's not you, it's me.  And my thighs.}

Go make it.  Right now.  So yummy!  I think this would also be awesome over some homemade vanilla bean ice cream.  Or maybe even used to sweeten tea or apple cider.  Hmmm, kind of seems like it might be the perfect treat for fall.  

Sharon

all photos are mine, yo

The Food Allergy Cookbook - Entertaining your Special Guests

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Food allergies are totally on my mind right now.  My oldest son, the one with multiple food allergies, is about to start Kindergarten.  I have high anxiety for how the teacher and school will handle them.  I've been emailing with the school nurse and she was able to calm my nerves a bit, but until we actually get started and get in the swing of things, I don't think I will really be able to ease up.  Finding out about my son's allergies at age 1 was a life changer.  When I was asked if I wanted to review the cookbook, The Food Allergy Cookbook:  A Guide to Living with Allergies and Entertaining with Healthy, Delicious Meals by Carmel Nelson and Amra Ibrisimovic I said absolutely.  I am always looking for recipes my son (and the rest of my family) might enjoy.

These ladies learned of their food allergies a lot later in life and had to relearn how to cook for themselves with little help from doctors.  Although a lot of the recipes in this book are off limits for my son due to his egg allergy, I have learned how to adapt recipes to make them work - often with great results.  Most of the recipes featured are free from the top allergens so if you are comfortable with your own allergies and how to modify a recipe when necessary, this would be a great book for you.  This book is also perfect for the sympathetic hostess who is looking to be able to readily accommodate guests with food allergies.     

Not only does this book share individual recipes for main courses, side dishes, desserts, etc., but also includes full menu suggestions for holiday cooking and entertaining.  The only downside to this book is the food photography.  Not all of the photos are as appetizing as they could be.  But I certainly might just be spoiled by reading With Style and Grace daily.  

My favorite part of this book is that it is not dumbed down or simplified.  There is a variety of gourmet or ethnic themed recipes just without the usual allergens.  Aside from the recipes, the book also contains kitchen tips, suggestions for traveling with food allergies and also dealing with the medical community who may or may not be well versed in living with allergies.  This book was a labor of love for the two authors and I am grateful they took the time to do it.

Buy the book from Amazon.

Sharon

All photos are mine

I was sent a copy of the book for review.  All opinions are mine.

Serve Ciao Bella Sorbet at your next cocktail party!

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You guys know that I had a makeover by Mom's Fashion File, right? (said sarcastically and with a wink).  I'm not trying to rub it in to those that didn't win, or brag about how fantastic I looked "after".   It was an amazing opportunity on so many levels.  I met many beauty experts and successful professional bloggers but it really came down to the amazing group of sponsors they put together including those from their Secret Style Suite party.  The absolute highlight for me (and not just because it contained alcohol that I required before the fashion show) were the cocktails created using some of the Ciao Bella Sorbets.  (Remember I posted a brief snippet about them about a month ago?) Absolute cool fantasticness and you SO totally need to set up a bar at your next party. 

Ciao Bella uses all natural ingredients and delicious, bold flavors and is a favorite of my family.  I am dying to try the Peach Ginger Sorbet though, so if anyone in Orange County runs across it can you let me know! I look at every market I visit and have yet to find it! 

Follow Ciao Bella on Twitter and Facebook! 

Here are some recipes for you to try out.  You will not be disappointed!

{peach ginger margarita}

1/2 pint CIAO BELLA Peach Ginger Sorbet

1/2 pint CIAO BELLA Lemon Zest Sorbet

1/2 cup lime juice

1 cup tequila (white or golden)

1/4 cup Cointreau

Ice Cubes

Optional:  salt for the rim

Place all ingredients in a blender and pulse until smooth.  Pour into a margarita glass with a salted rim.  Add more ice as needed.

{wild blueberry lemon drop}  I heard RAVE reviews about this one

2 oz. citrus vodka

1 oz. Cointreau

2 oz. lemonade

CIAO BELLA Wild Blueberry Sorbet (very soft)

Optional:  sugar for the rim and CIAO BELLA Lemon Zest Sorbet

Combine all ingredients into a cocktail shaker with ice and shake vigorously.  Pour into a chilled martini glass with a sugared rim.  Garnish with a small scoop of Wild Blueberry or Lemon Zest Sorbet!

{blood orange sparkling sangria} This is the one I had...PERFECTION!

One bottle sparkling wine (can use white or rose)

1/2 cup Cointreau

1 pint fresh raspberries

1 pint strawberries (cleaned and cut in to small pieces)

CIAO BELLA Blood Orange, CIAO BELLA Prickly Pear Sorbet or CIAO BELLA Peach Ginger Sorbet (all good options)

Pour wine and Cointreau into a pitcher.  Delicately add fruit and ice.  Pour into glasses and garnish with CIAO BELLA sorbets.  

{pickly pear bellini}

Sparkling wine (prosecco, cava or champagne)

CIAO BELLA Prickly Pear Sorbet

Optional:  fresh fruit for garnish, CIAO BELLA Blood Orange Sorbet or CIAO BELLA Raspberry Sorbet

Pour the sparkling wine into a champagne flute leaving plenty of room at the top.  Slowly add a small scoop of the Prickly Pear sorbet to the glass.  Be mindful as it will likely foam up over the rim of the glass.  Cheers!  

Go try it.  Now.  

Sharon

Top 2 photos by Amy Winkelmann for Cupcakes and Cutlery

Bottom 2 photos by Bella Diva Photo (see more shots of the Ciao Bella Table from the party here)

What is a Slumpcake and how to do I get it in my belly?

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My friends are too good to me.  I often joke that I only am friends with talented people.  I didn't intend to do that, but it has worked out to my benefit.  Especially with my friend Amy.  She encourages me in all my creative endeavors and if I mention that I need a baked treat for any reason, she is all over it.  I've mentioned her blog, Amy's Kitchen Table, before but you have to pop over and check out this new recipe she created.  She created it for my SWEETS FOR TEATS contest and I adore her for it.   I have never heard of slumpcakes before but I do know, however, that I want to shove a whole one in my mouth.  

RECIPE FOR STRAWBERRY SLUMPCAKES

They have a cream cheese based frosting.  'Nuff said.

Thank you Amy! 

Although it is too late to enter the SWEETS FOR TEATS contest, you should still go and check out all the amazing sounding treats that were entered!

CHECK BACK IN A LITTLE WHILE FOR THE WINNER! 

Sharon

The cutest cupcake topper printable ever and a yummy recipe too!

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How adorable are these cupcake picks!  After Lauren created the cutest contest graphic ever (I am in love with every font she used in the Sweets for Teats title image) I asked her to also create a free printable of cupcake toppers for you to use along with your baked treats.  I LOVE that these fit right in with the theme of the party but could also be used for so many other types of party/holidays too.  And in order to take pictures of them, I needed to make a dessert to put them in, obvs.  Here is one of my favorite desserts my mom made for us growing up.  It is called Strawberry Dessert (that is what is on the printed recipe from the cookbook my mom put together for me of all our fave family (stolen from somewhere) recipes.)    

It is not the prettiest dessert I've ever seen.  So it is great that the 1" cupcake toppers can also be made in to a super easy cake banner to cute-ify the final product. 

If you are a regular reader of my blog you know that I am a lazy tutorialist and don't get too crazy with my photo staging.  I am also a lazy cook.  This recipe and "craft" is perfect for me.  Super cute, totally easy.  What you may not know is that I sometimes lack focus in the kitchen.  Many a recipe has gone awry because I like to not read recipes all the way through before I start.  The day I made this was no exception.  What should have taken about ten minutes to make, took me about an hour.  You may also have noticed that there is a Bigfoot hanging out with the ingredients.  This is my youngest son's new toy.  He is scared to death of it.  And loves it at the same time.  It is creating quite the internal struggle for him.  He wants the toy turned on (Bigfoot is awesome.  He does tricks including somersaults and throwing tantrums.  Did I mention he's loud too?) but once its on, my son will not get anywhere near him and ask me to turn him back off.  His battery was being charged in the kitchen and so I found myself moving Bigfoot around as I was trying to get the stuff together for this recipe.  Finally I just decided he was easier to include.  All you need for the dessert is a pre-made Angel Food Cake, a container of Cool Whip, Frozen Strawberries and Strawberry Jello, Bigfoot is optional.  Boom. My kind of recipe. 

FULL RECIPE AT END OF POST FOR THOSE OF YOU WHO WISH I WOULDN'T TALK SO MUCH. 

This is my houseguest/known since junior high friend, Kayla.  Oh and there is Bigfoot.  Kayla was highly offended by the fact that this dessert didn't have a more creative name.  She came up with Marilyn's (my mommy) Extraordinary Strawberry Parfait Casserole.  When my fancy friend, Taryn, saw the dessert she called it White Trash Strawberry Shortcake (since she makes her own shortcakes from scratch and may be a bit of a baking snob).  I decided to not punch her in the face and instead eat some dessert.  You decide which name you like better.     

First you take half of the Angel Food Cake and tear it in to chunks and put in the bottom of a 9 x 13 baking dish.  Next you dissolve the strawberry jello in boiling water and add the strawberries...

Now I want to bring you in to my world for a minute.  I hate ants.  Like, for real.  I don't tolerate them anywhere in the house but especially in the kitchen.  And wouldn't you know that as I began making this recipe, I started finding ants in this cabinet.  Cooking had to be put on hold as I took every item out of the cupboard, ant-chalked the shit out of it and left it open so I could have an ant stake-out.  So much for whatever focus I started with.  To top it off, many of my mom's recipes lack instructions.  See, she has common sense in the kitchen so she knows what to do.  Me?  Not so much.  

Which is why this part of the dessert ended up looking a little bit awful.  I think I curdled the Cool Whip.  But I will let you know right now that with all the chemicals in the Cool Whip, the flavor is not affected negatively at all.  That's a solid product right there; one that can stand up to kitchen messes and still come out pretty much unaffected.  You pour this mixture over your first layer of angel food cake, put a second layer of torn angel food cake on and then pour the rest of this amazing strawberry goo on top.  Chill.  Eat.  Repeat.

Here is the finished, chilled dessert.  So you can see why it needs a little decorating.  

CLICK HERE TO DOWNLOAD THE 1" CUPCAKE TOPPERS

Here is all you need to make these adorable cupcake picks.  The download prints out a page of 48 one inch circles.  TomKat Studios suggest the EK Success punch so that is what I bought.  She wasn't kidding, best punch I've ever used! So run out and get one of those, use a punch you already have, or if all else fails, cut out the circle with scissors.  As you can see from the picture of the banner, I only used about 5 circles.  Not that time consuming.  And for the picks, you only need to cut out enough for each guest in attendance (or sometimes it is super cute to just have a few - adds pizazz, excites the guests and half the work!)

Cut the skewers with the scissors to whatever size you prefer.  Feel free to use toothpicks or some other type of stick.  I loved the thickness of the skewer with the proportion of the circle.  And I made these different heights to add visual interest.  I do stuff like that.  I'm all artsy.  Use your Glue Dots product of choice to adhere the cut out circle to the skewer.  I used both the Mini and Micro and both worked great.

I think they are so cute!!! Huge thanks to Lauren for creating them and letting me share them with you.  

To make the banner, all you would need is some ribbon, yarn, string, thread, you get the idea - as well as the above materials.  Simply tie the string to two uncut skewers and use the Glue Dots to adhere the circles right to the string.  

By the way, I am currently eating this dessert as my breakfast.  So. 

FULL RECIPE:

STRAWBERRY DESSERT AKA MARILYN'S EXTRAORDINARY STRAWBERRY PARFAIT CASSEROLE AKA WHITE TRASH STRAWBERRY SHORTCAKE

Ingredients

-1 ring store bought Angel Food Cake

-1 large package strawberry Jello

-1 small container Cool Whip THAWED (not the jumbo sized - a nice normal sized Cool Whip)

-1 large package sweetened frozen strawberries - NOT THAWED (these will have sugar and liquid - not the whole berries frozen in a bag)

Break 1/2 angel food cake into chunks and put in the bottom of a 9x13 pan.  Put Jello powder in a bowl, pour 2 cups boiling water on top and stir to dissolve.  Add frozen strawberries and stir to help thaw and cool down the Jello mixture.  Stir in spoonfuls of Cool Whip until mixed.  Spoon 1/2 mixture over cake. Repeat layers and set in fridge several hours to chill.  Cut in to squares to serve. 

Notes:  While the dessert holds its shape pretty well on a plate, it isn't quite stiff enough to use a knife to cut and serve. A spoon works much better.   

YOU HAVE UNTIL TONIGHT (TUESDAY, JULY 18, 2011 AT MIDNIGHT) TO ENTER TO WIN A PINK KITCHENAID MIXER SPONSORED BY DEL WEBB.  ENTER HERE!

Sharon

All pictures are mine.

Chocolate Heals - Cookbook and Self-Help book in one!

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My mom just brought over some pictures of my grandma when she was younger.  I love this one and wanted to share since, thanks to Del Webb, I am giving away a KitchenAid hand mixer in her name.  Oh and I also don't have a photo of the brownie recipe I made from the cookbook I am about to review so since I made them for her, I thought it was totally appropriate to use her photo.  

Anywho...a few months ago I was emailed about a cookbook that was coming out called "Chocolate Heals...Life is Sweet" by Marcia L. Williams.  After fighting her own breast cancer battle, Marcia turned to what she knew best to help others deal with their own struggles with the disease.  Chocolate.  With seven suggestions for getting through the difficult times in life (seriously great tips, not just for those dealing with breast cancer), this book also includes recipes for some of the most delicious sounding brownies I've ever heard of.

Image via Maury Tieman

I decided I would try out one of these recipes, Raspberry White Chocolate Brownies, and then take it to my grandma to enjoy.  The recipe was really easy to follow, which is really important to me when I bake as I get distracted very easily...They turned out amazing.  They were delicious and moist and filled with love.  While you can find brownie recipes on-line, I loved knowing that this one in particular was tested and tweaked by someone passionate about the end result in hopes that the person eating them can forget about their troubles even for a moment.  I will definitely be making other brownies from this book.  

But this book is so much more than the recipes.  Marcia shares practical tips on learning to take things one day at a time, building satisfying connections with those around you and so much more.  The book is $9.95 and available on her here.  It would be a great gift for anyone dealing with breast cancer in any capacity - patient, family, support system, etc. 

Marcia is committed to using her personal experiences to encourage others through this book.  Although she is now cancer-free, she continues in the memory of her sister who lost her battle against breast cancer.  Find out more about Marcia and her efforts on MyChocolateHeals.com.

Still time to enter GEORGENE VEHE'S SWEETS FOR TEATS CONTEST HERE! 

Sharon

Sweets for the Teats - A contest

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This is my grandmother Georgene Vehe.  I love her.  I'm sure she is the reason that I love shoes and handbags, and fashion and music.  As a child, my family would visit her and my Grandpa Don at their house out in the desert by Palm Springs.  She had the most amazing collection of barware displayed in a glass cabinet.  And she always had a glass elephant filled with candy waiting for us upon arrival.  I know I get my love of hostessing from her too.

Don and Georgene with their first great grandson

I did not know that she was a breast cancer survivor until I read a letter my mom wrote as she was trying to collect donations for one of Avon's Walk for Breast Cancer walks when I was about 23.  I was stunned.  My grandmother had breast cancer when I was in high school.  By that age, you spend less time with your family and we took fewer family trips to the dessert.  Only now do I know that she had a lumpectomy and radiation and is considered a survivor with no relapses.  I am positive that my mom supported her through constant phone calls and visits.  But I didn't know.  My sister didn't know.  What the heck!  I have never talked to her about it.  I don't process heavy information like this well and for the most part make inappropriate jokes as a coping method in any emotional situation.  Even now my mom suggested I call my grandmother to find out dates and more info and I immediately found myself in the fetal position and my thumb in my mouth.

Needless to say, since I found out that my grandmother had breast cancer I have been a big supporter of breast cancer awareness.  When Del Webb contacted me last week about hosting this contest, I was IN. 

From July 15 - 24, Del Webb is challenging its residents and the public to participate with Susan G. Komen and KitchenAid in a special program called "1,000 Cooks for the Cure."  The goal is to sponsor 1,000 dinner parties that raise money for breast cancer research. 

For those of you that don't know, Del Webb is THE home builder of active adult communities.  They are hosting fun parties at all their properties (full list here), that anyone can attend, not just residents.  These awesome events will include cooking demonstrations, food tastings, live entertainment, silent auctions and raffles and prizes.  Just RSVP on their site.  

The Cook for the Cure program by KitchenAid has raised nearly $8 million dollars since 2001 for Susan G. Komen.  Yeah!  

But I know most of my readers would be totally into hosting a small get together.  It's how we roll.  Just register at the KitchenAid site and have access to recipes, downloadable invitations, donation forms and more.  

Well, Sharon, thanks for the info but what about the contest???? Well here it is...

graphic created by Lauren Verity

That's right.  Now, I know that "teats" are actually the nipular region, but "boobs" doesn't rhyme with anything to bake.  Many people might be interested in hosting a party in their home but not have any idea what they can make for their guests.  And because I love sweets so much, I thought we could pull together an amazing list of sweet treats (not teats) as inspiration.  

Here is what you win-

RAD!  I've always coveted their pink appliances!  

TO ENTER:

-"Like" Del Webb on Facebook

-Leave a comment on this post with a link to your favorite baked goodie recipe.  (It doesn't have to be pink in color but, gosh dang, that would be really cute...)  The link can be to a recipe website, a recipe on your own blog, or a brand new post created just for this contest, wherever - just don't steal.  Stealing sucks. 

That's it.  No back flips, no linking to 300 different places for extra entries.  Don't even care if you "like" me on Facebook.  (Okay, I DO care - but not enough to make this all complicated and stuff).

Photos always help "sell" a recipe so if you've got one, please email it to me at contest.cupcakesandcutlery@gmail.com.  I'm not going to give you an extra entry but I'll "like" you more - just be sure to also give proper photo credit.

BLOGGERS:  Have a great pink themed party or shoot on your blog?  Let me know and I'll post about it. 

Must comment by Tuesday, July 19th, midnight.  I will choose one winner at random, Wednesday, July 20, 2011.  And be sure to check back every day for more inspiration.  And if you can't host a get together, please consider donating.  Every penny helps.  (Donation Forms)

In sad news, my grandmother recently found a lump in her breast.  Turns out that this time it is not breast cancer but kidney cancer - odd, I know.  She is not treating it.  She is managing her pain and she is doing okay.  Some days are better than others and we just try to let her know that we are here for her.  I love my grandma. 

Sharon

HUGE thank you to Lauren Verity for creating this graphic for me.  She is ridiculously awesome and whenever I ask her for help, she never hesitates.  THANK YOU! 

And a great big thank you to Del Webb, KitchenAid and Susan G. Komen for their efforts in breast cancer research, fundraising and support.  

Este Cinco de Mayo Cocktail es mi amor

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Is my Spanish correct?  Si o no?  I got an email with this recipe, called Corazon de Camarena, and HAD to try it.  I love herbs in my cocktails.  And strawberries are so delicious right now.  It sounded like the perfect drink to try out for Cinco de Mayo.  I'll be honest, I don't usually get all crazy about this holiday.  I think I maybe went out to a bar once on Cinco de Mayo.  When I was in college.  And while I barely remember it, its because it was so long ago not because I had a drunken blast.  

So when a tequila company asks if you want a sample, you say, claro que si!  Don't you love the bottle of the Camarena Tequila?  Everything about it makes me want to whisk it off for a relaxing vacation to Cabo.  The recipe is super easy, uses super fresh ingredients and is a little different from your run of the mill margarita.  No better time than the middle of the afternoon on a weekday when you are home alone with the children to try out a new cocktail recipe I always say.

Dude, I'm wasted!! No, just kidding.  I took several sips and then stopped.  But didn't want to.  No children were harmed in the making of this recipe:

Corazon de Camarena

2 oz. Familia Camarena Reposado Tequila

1/2 cup strawberry simple syrup (*see recipe below)

2 oz. fresh lime juice

1 teaspoon agave nectar

2 tablespoons fresh basil, chopped roughly

Sliced strawberries

Place the basil in the bottom of a cocktail shaker, pour in the tequila.  Use the back of a spoon (or muddler - or end of a metal ice cream scooper like I used) to mash the basil leaves into the tequila.  Fill the shaker with ice and add strawberry simple syrup, lime juice and agave nectar.  Fill with ice, shake and strain into a high ball glass over ice.  Garnish with sliced strawberries on the rim and ribbons of basil mixed in the drink.

*Strawberry Simple Syrup

Combine 1 cup sugar, 1 cup water and 5 sliced strawberries in a saucepan.  Bring to a boil, then let simmer for 10-15 minutes.  Cool the syrup, then strain the liquid through a sieve, pressing the strawberries to extract all liquid.

My Conclusion:

I made the strawberry simple syrup the day before so I knew it would be cold when I wanted to make the recipe.  I used cheesecloth instead of a sieve.  It may not have been fine enough.  As I squeezed, bits were starting to ooze out and it looked like something that would work well for a Halloween special effect.  I found it a bit sweet, and since I don't enjoy overly sweet drinks, I decided to leave out the agave nectar when I made the final drink.  It took about 2 1/2 limes to get 2 oz. of juice so plan your shopping list accordingly.  As per usual, I didn't read the part about serving over ice.  I think the recipe above would be for two drinks if they were served over ice.  

I REALLY liked this recipe.  A LOT.  The tequila smelled really good.  I'm not sure I usually think that when I smell tequila (which is not often).  I highly recommend this recipe for your Cinco de Mayo and summer entertaining.  Be sure to check out the Camarena website for this and other recipes.  There are some others I am going to try.  And I just saw this tequila at my local grocery store this weekend, so you should be able to find it in a store near you.  Please note that my son only wants me to take his picture when I don't want to.  And yes, that is melted chocolate all up on his grill.  If mama is drinking in the afternoon, kids can have chocolate bunnies.  What's fair is fair.  

I received a bottle of Camarena Tequila to sample.  Holler! 

Sharon

All photos mine.