Posted in Easter, Entertaining Ideas, Holidays, tagged Egg Shell Crafts, Egg Shell Votives on April 18, 2011| Leave a Comment »
Happy Monday morning to you!
I found a craft project idea that I thought was entirely cute and clever and hope that someone out there will take the time to make. I will freely admit I won’t be doing this, but I love the idea!
I love these egg cup votives from marthastewart.com
They are cute, fanciful and yet so simple.
Check it out!
Posted in Holidays, tagged St. Patrick's Day on March 17, 2011| Leave a Comment »
Happy St. Patrick’s Day everyone!
Whether you are Irish or not, have a wonderful day!
Here’s one of my favorite Irish Blessings:
“May you always have work for your hands to do.
May your pockets hold always a coin or two.
May the sun shine bright on your windowpane.
May the rainbow be certain to follow each rain.
May the hand of a friend always be near you.
And may God fill your heart with gladness to cheer you.”
Have a safe and Happy St. Patrick’s Day!
She Who May Be More than Just a Wee Bit Irish
Posted in Desserts, Easy Recipes, Recipes, Valentine's Day, tagged Meringue Shells, Valentine Desserts, Valentine's Recipes on February 11, 2011| 3 Comments »
If you’ve followed along with my blog this week, you have a fun appetizer with the fruit slush recipe from Tuesday, Cupid’s Bread from Wednesday and an easy recipe for Manicotti yesterday.
Today’s post is the final touch to your amazingly easy Valentine’s Dinner that is sure to knock the socks off your sweetie-pie.
Chocolate Mousse (from a mix, of course) fills these beautiful and simple meringue shells. Garnish with raspberries and chocolate hearts and you can’t go wrong!
Ingredients for Meringue Shells
Beat egg whites, add in vanilla and cream of tartar. Gradually beat in sugar and continue to beat until stiff and glossy.
Oh... shiny and so lovely!
You can drop dough by spoonfuls on baking sheet or pipe with pastry bag. I like the piped version better.
Piping a shell...
Make sure you make the sides higher than the middle. You are essentially creating a meringue nest.
Bake shells until lightly browned and set, then turn off oven and let them rest for one hour before removing to cool.
While shells are cooling, make chocolate hearts. Melt about two tablespoons semi-sweet chocolate chips in the microwave (nuke in 10-15 second intervals so you don't overcook). Spoon melted chips into a Ziploc bag, cut a hold in one corner and pipe heart shapes onto a parchment-lined baking sheet.
Pop in the freezer until set and ready to use.
When you are ready to serve, fill shells with Chocolate Mousse.
Top with a dollop of whipped cream and a rapsberry.
Garnish with chocolate hearts (you can add a swirl of chocolate or raspberry syrup to the plate as well if you like.) Then watch your Valentine melt in a puddle at your feet!
Meringue Shells
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Chocolate Mousse Mix
Raspberries
Whipping Cream
Chocolate Hearts (see directions above)
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar. Beat until stiff peaks form and mixture is glossy.
Drop eight mounds onto parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. (Or pipe through a pastry bag.) Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour.
Cool on wire racks. Fill shells with chocolate mousse (follow directions on package), top with whipped cream and a raspberry and garnish with chocolate hearts.
Happy Valentine’s Entertaining!
From She Who Loves These Shells
Posted in Easy Recipes, Entertaining Ideas, Main Dish, Valentine's Day on February 10, 2011| Leave a Comment »
“When the moon hits you eye like a big pizza pie
That’s amore
When the world seems to shine like you’ve had too much wine
That’s amore”
There is just something about Italian food that speaks the language of love. Dean Martin crooned about it in this well-known tune. Even Tramp knew to take Lady to an Italian restaurant when he was trying to impress her.
Although a lot of dishes seem involved and sometimes complicated, Manicotti is one that is simple and so good. If you want to your food to speak of your love, give this main dish a whirl. It will set your Valentine’s heart a-flutter. (Or at least make them drool and beg you to share your dinner!)
Cast of characters for Manicotti
Cook pasta shells for seven minutes.
Drain pasta, rinse in cold water, set aside.
While meat is browning, mix together ricotta and parmesan cheeses, parsley flakes and salt.
Add browned meat to filling mix then start filling the shells.
Pour 3/4 cup alfredo sauce in bottom of baking dish and spread evenly. Top with filled Manicotti shells then pour rest of jar of sauce over shells, top with Parmesan cheese and bake!
Manicotti - hot out of the oven and ready to eat. (Please note to not overcook yours like I did mine because my dad called about three seconds before I needed to take this out of the oven!)
Garnish with marinara sauce and more cheese then savor ever delicious bite!
Grease a 13x9x2 inch baking dish and spread 3/4 cup alfredo sauce in the bottom of the pan. Fill Manicotti shells with cheese and meat mixture. I use a teaspoon to stuff the filling in. You can also load a ziploc bag and cut a sizeable whole in one corner and squeeze it in, but I think the teaspoon method is faster. Place filled Manicotti in pan. Pour remaining sauce evenly over filled shells, sprinkle with remaining cheese and cover with foil. Bake for 30 minutes. Uncover and continue baking 5-10 minutes until cheese is melted.
Put a large spoonful of marinara sauce on a plate, top with two Manicotti shells, drizzle with marinara sauce and top with another sprinkling of cheese, if desired. Serve alongside a fresh, green salad and Cupid’s Bread.
Prepare to be overwhelmed with the undying devotion of your sweetheart for making them such a marvelous meal!
That’s Amore!
Happy Valentine’s Entertaining!
Savvy Entertaining 