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Tag Archives: celebration

HAPPY ST. PATRICKS DAY

17 Friday Mar 2017

Posted by Ceri Wilkin in Dessert

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Tags

celebration, easy, Irish Cream liqueur, quick, St Patricks day

IRISH COFFEE CREAM FUDGE

3/4 cup butter

2 1/2 cups sugar

1/2 cup evaporated milk

1/3 cup Irish cream liqueur

1 tablespoon instant coffee

7 ounces marshmallow cream

1 1/2 to 2 cups vanilla chips

1 teaspoon vanilla extract

In a medium saucepan, melt butter, sugar, evaporated milk, instant coffee and marshmallow cream over medium heat. Boil for 5 minutes, stirring constantly.

Remove from heat, add chips, vanilla extract and Irish cream liqueur. Stir for 3 to 4 minutes until smooth. Pour into a foil lined 8-by-8-inch pan. Chill to set.

Enjoy!

Recipe adapted from The Dining Guide, March 2013

www.nwaonline.com/

25 YEAR ANNIVERSARY

12 Sunday Mar 2017

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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25 years, celebration, Eureka Pizza

At the age of 26, my husband first opened the doors of Eureka Pizza. We subtly celebrated this noteworthy anniversary, delivering bar-b-que and cupcakes to the crew at the original store, and picking up pizza for our family to savor at home.

inside the original store – Fayetteville, Arkansas

We opened a bottle of champagne and poured the blue bubbles into tall glasses (one of Eureka Pizzas signature colors), while I sprinkled the top of the cake I had baked with silver dragees (the traditional 25th anniversary color).

ITALIAN CREAM CAKE

CAKE

2 cups flour

1 teaspoon baking soda

1/2 cup shortening

1/2 cup butter, softened

2 cups sugar

5 egg yolks

1 cup buttermilk

1 teaspoon vanilla extract

3/4 cup coconut

3/4 cup chopped pecans

5 egg whites, stiffly beaten

CREAM CHEESE ICING

1/4 cup butter, softened

8 ounces cream cheese, softened

3 to 3 1/2 cups confectioners’ sugar

1 teaspoon vanilla extract

CAKE

Heat oven to 350F.

Mix the flour and baking soda together. Beat the shortening and butter in a mixing bowl until light and fluffy. Beat in the sugar. Add the egg yolks and beat well. Beat in the dry ingredients alternately with the buttermilk. Beat in the vanilla, coconut and pecans. Fold in the egg whites. Pour into three greased and floured 9-inch cake pans. Bake for 25 minutes or until the cakes test done. Cool in the pans for 10 minutes. Remove to a wire rack to cool completely.

ICING

Beat the butter and cream cheese in a bowl until light and fluffy. Add the confectioners sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of cooled cake.

Enjoy!

Recipe adapted from Add Another Place Setting, 2008

https://www.juniorleaguenwa.org/cookbook/

BAKING FOR A FRIEND

07 Tuesday Mar 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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best, birthday, blond dulcey, celebration, chocolate, delicious, friend, gift, indulgent

After reading about this amazingly luxurious, creamy, caramelly, buttery, toasty white chocolate, I couldn’t wait to order a few bars and bake the recipe that a pastry chef from New Orleans had created and commended.

 

I was meeting a friend to catch up and commemorate her birthday (that had occurred two months previously), and to accompany the pretty bottle of champagne and serving tray I had chosen, I chopped two bars of the chocolate that had been delivered to my front porch, and made the White Chocolate Blondies – thinking they would be a unique and special addition to her gift.

WHITE CHOCOLATE BLONDIES

1/4 cup plus 2 tablespoons sugar

1/4 cup light brown sugar

1/2 teaspoon vanilla bean paste

6 tablespoons unsalted butter, softened

1 egg

3/4 teaspoon vanilla extract

3/4 cup flour

3/4 cup chopped white chocolate (I of course, used the Blond Dulcey)

Heat oven to 350F. Line the bottom of an 8-by-8-inch baking pan with foil and grease with baking spray.

In the bowl of a stand mixer, beat the butter with the sugars at medium speed, scraping down the sides of the bowl, until well blended, about 2 minutes. Beat in the egg, vanilla extract and vanilla bean paste. Then beat in the flour, mixing just until incorporated. Fold in the chopped chocolate. Scrape the batter into the prepared pan and press into an even layer.

Bake for about 25 minutes, until golden and set. Let cool. Cut into bars and serve.

Enjoy!

Recipe adapted from Food and Wine

www.foodandwine.com/

SPARKLING CELEBRATORY COCKTAILS

03 Friday Mar 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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aperol, blood orange, celebration, champagne, dinner party, easy, entertaining, friends, gin, ginger, guests, lemon, quick, sparkling wine

When hosting a dinner party I always like to greet our guests with a fun and delicious cocktail – to start the evening with a festive flair and set the mood.

These two libations are both topped with champagne – so our guests immediately feel sparkly and celebrated.

APEROL, BLOOD ORANGE AND MINT

aperol blood orange

Stir together 1/4 cup Aperol and 1/2 cup fresh blood orange juice. Pour into a glass, top with sparkling wine and garnish with mint.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

GINGER FRENCH 75

ginger french 75

1/4 cup sugar

1-inch piece fresh ginger, peeled and thinly sliced

1/2 cup gin

1/4 cup fresh lemon juice

sparkling wine

In a saucepan, boil sugar, ginger and 1/4 cup water, stirring until sugar dissolves, about 3 minutes. Strain.

In a shaker, vigorously shake ginger syrup, gin, lemon juice and ice until chilled. Strain into flutes, top with sparkling wine.

Enjoy!

Recipe adapted from Rachael Ray, January/February, 2015

www.rachaelray.com/

MARDI GRAS

28 Tuesday Feb 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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anise seeds, baking, bourbon, celebration, fat tuesday, lemon, Mardi Gras, New Orleans

The Sazerac, originally served at the Sazerac Coffee House in New Orleans, dates back to the 1800’s. This mixture of rye whiskey, Peychauds bitters and angostura bitters with a Herbsaint or absinthe wash and a suggestion of sugar and lemon, is thought by some to be the first and the official cocktail of NOLA.

SAZERAC SHORTBREAD

sazerac shortbread

1 tablespoon bourbon

1/4 cup sugar

2 teaspoons freshly grated lemon zest

1/2 teaspoon anise seeds

1/8 teaspoon salt

8 tablespoons unsalted butter, cut into tablespoons

1 cup flour

Heat oven to 325F.

In the stand of an electric mixer, beat sugar and butter until creamy. Add the lemon zest, anise seeds, salt and flour, mix until combined. Stir in the bourbon.

Press evenly into an 8-inch square cake pan. Cut dough into 6 strips crosswise and 4 strips lengthwise. Dock the dough with a fork.

Bake until golden brown, about 25 minutes. Remove from oven and cut along the same marks again, then cool completely in the pan on a wire rack.

Enjoy!

VALENTINES COCKTAIL

10 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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celebration, champagne, easy, elderflower liqueur, entertaining, Ginger Liqueur, quick, Uncategorized

Champagne is always fun for a celebration, making a special occasion even more exceptional. I love this spicy sweet combination, but champagne is wonderful because you can add any liqueur or juice to it for a quick and easy cocktail.

GINGER SPARKLER

1 ounce elderflower liqueur
1 ounce ginger liqueur
champagne to top

Pour the liqueurs into a champagne glass and top with champagne.
Enjoy!

CELEBRATION CAKES

06 Monday Feb 2017

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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celebration, chocolate, easy, family, friends, strawberry, vanilla

STRAWBERRY CAKES

strawberry cakes

12 ounces frozen sliced strawberries in syrup, thawed

1 cup butter, softened

1 1/2 cups sugar

4 eggs

2 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons vanilla extract

paper baking cups

Heat oven to 350F.

Process strawberries and syrup in a blender until smooth and pureed.

Beat butter and sugar at medium speed with an electric mixer in a large bowl until creamy. Add 1 1/2 cups strawberry puree, beat 1 minute. Add eggs, 1 at a time, beating until blended after each addition.

Combine flour, baking powder, baking soda and salt, add to butter mixture, beating until blended. Stir in vanilla extract.

Place paper baking cups in muffin pans, spoon batter into cups, filling two-thirds full.

Bake for 12 to 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes, remove from pans to wire racks and cool completely.

CREAM CHEESE FROSTING

1/2 cup butter, softened

1 (8-ounce) package cream cheese, softened

2 (16-ounce) packages powdered sugar

1/4 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed 2 minutes, or until creamy.

Enjoy!

Recipe adapted from Big Book Of Cupcakes, 2011

www.southernliving.com/food

CHOCOLATE SHEET CAKE

chocolate sheet cake

CAKE

2 cups flour

2 cups sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1 cup unsalted butter

5 tablespoons unsweetened cocoa powder

1/2 cup buttermilk

2 eggs, lightly beaten

1 teaspoon vanilla extract

ICING

5 tablespoons whole milk

5 tablespoons unsweetened cocoa powder

1/2 cup unsalted butter

3 1/2 cups powdered sugar

1 teaspoon vanilla extract

Heat oven to 350F. Coat a 15-inch-by-10-inch baking pan with cooking spray.

Whisk together flour, sugar, baking soda and salt in a large bowl.

In a saucepan, combine water, butter and cocoa powder. Bring to a boil over medium heat, whisking. Let cool slightly. Pour over flour mixture and stir well. Add buttermilk, eggs and vanilla, stirring well.

Pour batter into prepared pan. Bake for 20 to 25 minutes, until a wooden pick inserted near the center comes out clean.

To prepare icing, combine milk and cocoa powder in a saucepan. Cook over medium-high heat, whisking, until thick. Remove from heat. Add butter and stir until melted. Whisk in powdered sugar and vanilla.

Let cake cool 5 minutes, then spread warm icing over top.

Enjoy!

SIX EGG POUND CAKE

6 egg pound cake

1 1/2 cups butter

6 eggs

3 cups flour

2 1/2 cups sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

3/4 cup milk

Grease and flour a Bundt pan. Do not preheat oven.

In a medium bowl, mix flour, baking powder and salt. Set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.

Add flour mixture alternately with milk. Beat until smooth. Pour batter into prepared pan. (note: there was enough batter for two cakes)

Place cake into cold oven. Set temperature to 350F and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.

Top with confectioners sugar or glaze.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

 

SUPER BOWL 2017

05 Sunday Feb 2017

Posted by Ceri Wilkin in Cocktails

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Tags

celebration, easy, entertaining, fresh, friends, gin, juice, lime, Lulu, martini, quick, St Germain, Super Bowl

our sweet pup watching the Super Bowl (even though she's not supposed to be on the couch)

our sweet pup watching the Super Bowl (even though she’s not supposed to be on the couch)

 

Not only did the Patriots overcome the largest deficit in Super Bowl history, they played in the first overtime game in Super Bowl history, and their quarterback set a Super Bowl record for passing yards (CBS Sports).

DARLING CLEMENTINE

game night cocktail

game night cocktail

ice

1 ounce gin

3/4 ounce St. Germain liqueur

2 ounces freshly squeezed clementine juice

1 ounce fresh lime juice

Combine ice, gin, St.Germaine liqueur, clementine juice and lime juice in a cocktail shaker. Shake well.

Pour into a martini glass and garnish with a slice of clementine.

Enjoy!

Recipe adapted from Do South Magazine

dosouthmagazine.com/

SOUTHERN 75

03 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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Tags

beer, bourbon, celebration, football, friends, lemon juice, Super Bowl

Judging by the frequency of the commercials that advertise it during televised sporting events, beer is an extremely popular beverage to have on hand when tuning in – whether straight from the can, bottle, glass, or mixed into a cocktail.

SOUTHERN 75

southern 75

6 ounces Pale Ale

2 ounces bourbon

3/4 ounce fresh squeezed lemon juice

1/2 ounce simple syrup

Pour the beer into a chilled glass. In a cocktail shaker, combine the bourbon, lemon juice, and simple syrup with ice, and shake vigorously. Strain the bourbon mixture into the beer.

Enjoy!

Recipe adapted from Garden and Gun, December/January 2014/2015

gardenandgun.com/tag/recipes-0

CHINESE ALMOND COOKIES

28 Saturday Jan 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

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Tags

celebration, Chinese New Year, the year of the Rooster

It’s the year of the Rooster!!

CHINESE ALMOND COOKIES

chinese almond cookies

1 stick butter

1 1/4 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup sugar

1 egg

1 teaspoon vanilla extract

1 teaspoon almond extract

sliced almonds

Heat oven to 350F.

Mix butter into dry ingredients. Add egg and extracts and blend well. Scoop 1-inch balls onto cookie sheets. Top each with a sliced almond.

Bake for 9 to 11 minutes.

Enjoy!

Recipe adapted from Food.com

www.food.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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