Category Archives: Recipe

Coconut Raspberry Cake

Trust me when I tell you that this Coconut Raspberry cake will take away your winter blues. It will transport you to springtime in one bite! It’s January and we are buried in snow. I made this cake for Easter last year and it was so delicious! I need something to give me the hope of Spring, so I made it again for a ladies night in we are having in my neighborhood to bid farewell to a friend/neighbor that is moving. The tangy raspberry paired with the luxurious coconut buttercream frosting topping the spongy french vanilla cake is the perfect combination. 

Coconut Raspberry Cake

Coconut Raspberry Cake - eventstocelebrate.net

Cake:
Betty Crocker French Vanilla Cake Mix
3 Eggs
1 cup Water
1/2 cup Vegetable oil

Raspberry Sauce:
1 box Raspberry Danish Dessert
1  12oz bag Frozen Raspberries
2 cups Water

Coconut Buttercream:
2 sticks (1 cup) Butter – room temperature
4 cups Powdered Sugar
2 Tbsp Water
1/2 tsp Coconut Extract
1/2 tsp Vanilla Extract

3/4 cup Shredded Sweetened Coconut

Coconut Raspberry Cake - eventstocelebrate.net

Step 1: Bake the cake according to box directions

 I used 2 – 9″ round pans and baked them for 25 minutes and then allowed them to cool on my stove before turning them out onto a cookie sheet to cool in the refrigerator. You can do this cake in a 9×13 pan or layer it the way I have done. Either way it is amazing. If you are doing the layer version, I recommend spraying your pan, adding a round of parchment paper and spraying it again with non-stick spray just to make sure they come out clean. 

Step 2: Make the Raspberry Sauce

In a saucepan over Medium High heat whisk together the 2 cups of water and danish dessert powder. Bring to a boil and allow to boil for 1 minute stirring constantly. Remove from heat and add in the frozen raspberries. Use the whisk to mash them up and incorporate them into the sauce. Allow to cool completely and then refrigerate until you are ready to assemble the cake. 

Step 3: Make the Coconut Buttercream

Using a hand mixer mix just the butter in a mixing bowl until fluffy. Add in 2 cups of powdered sugar, the vanilla, coconut and 1 Tbsp of water and mix thoroughly. Add the last 2 cups of powdered sugar and 1 Tbsp of water and mix until fully incorporated. Start slowly so the powdered sugar doesn’t fly everywhere and then you can increase the speed of the mixer to get it light and fluffy.

Coconut Raspberry Cake - eventstocelebrate.net

Step 4: Assemble the Cake

Use a long serrated knife to cut each round cake in half. Place the bottom layer on a cake board or plate and top with 1/3 – 1/2 cup (approximately) of the raspberry sauce. Use the back of a spoon to spread it over the cake in an even layer. 

Coconut Raspberry Cake - eventstocelebrate.net

Place the top layer from the first cake on top of the raspberry sauce and then pipe 1/2 of the coconut buttercream frosting onto the cake. Use an offset spatula to spread over the cake evenly. Top evenly with 1/4 cup of the shredded coconut.

Coconut Raspberry Cake - eventstocelebrate.net

Add the bottom layer from the second cake and top with raspberry sauce, just like the first layer. You will have some leftover, which is a great thing! It is amazing on waffles!

Coconut Raspberry Cake - eventstocelebrate.net

Add the last layer and top with the remaining buttercream frosting. Finish it with the remaining 1/2 cup of shredded coconut, Chill cake in refrigerator for at least 1 hour, 

Coconut Raspberry Cake - eventstocelebrate.net

When you serve the cake heat your knife by running it under hot water and hen drying it off, This will help it cut through the layers more cleanly.

Coconut Raspberry Cake - eventstocelebrate.net

Enjoy! I know you will!!

Chinese Chicken Salad

This Chinese Chicken Salad is always a BIG hit at any event I bring it to. It’s the perfect salad for a Ladies Lunch, Bridal Shower or Baby Shower. In fact, the first time I made this for a baby shower, me and two of the others hosting the shower each brought 2 salads to make a little salad buffet and this was the first salad to be gone because people LOVED IT!Chinese Chicken Salad - eventstocelebrate.net

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Holiday Pie Buffet

Entertaining for the holidays is one of my favorite things (along with rain drops on roses and red woolen mittens)! Being sponsored by Collective Bias, Inc. and it’s advertiser to create this holiday pie buffet sweetens the whole thing considerably! This post contains affiliate links. I receive a small commission on purchases made through these. 

Holiday Pie Buffet with recipes and free printables - eventstocelebrate.netWith the hurried pace of the holidays, using ready made pie and whipped topping is the way to share the joy without spending all day in the kitchen. 

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Southwestern Chili Recipe

Southwestern Chili Recipe - Corn, Black Beans and Green Chilies give this hearty soup a taste of New Mexico.

As we approach the cooler months, I want to share with you my Southwestern Chili recipe. It is my favorite thing to serve at a party because not only is it totally delicious – you can make it ahead the day of, or a whole week before and keep it in the freezer. It’s one of those things you can just keep warm in a crock-pot during a party and it’s good the whole time! It’s so simple to make, hearty, warm (thanks to the green chilis) and even kid approved (according to my 4 year old daughter and various nieces and nephews). I love to have a big pot of it bubbling on the stove while we go out trick-or-treating or to serve it at a bridal/baby shower in the fall. Continue reading

Homemade Almond Joy

This recipe for homemade Almond Joy is super simple and they turn out amazing! Almond Joy happens to be one of my favorite candy bars and so to have a homemade version is a little bit dangerous because I want to eat the entire recipe! It’s got some versatility so you can add more of the things you love (like I did). I adapted the recipe from this one I used for my Big Hero 6 party and they are divine!

Homemade Almond Joy - Events To Celebrate

For some reason when it is spring I want anything with coconut in it. I have visions of dyed shredded coconut mimicking the grass in Easter desserts. These add three of my favorite things: almonds, chocolate and coconut. There’s not too far you can go wrong with that!

Step 1: 
Follow the recipe below and scoop 1-2 tablespoons at a time onto a Parchment Paper lined baking sheet. You can form them into whatever shape you want, but I “tried” to get them into the shape of an oval. If you’re really particular about it, you could pack them into a small cookie cutter. Allow to chill in the freezer for 45 minutes. You want them really firm and cold when you dip them. 

(side note: I add sliced almonds to the recipe because I like almond in every bite. If you want to be more authentic, you can omit them from the recipe and place a whole almond on top of each mound before you chill them)

Homemade Almond Joy - Events To Celebrate

Step 2:
Melt 1/2 cup of milk chocolate chips in the microwave, stirring every 20 seconds until fully melted. Dip the bottom of each coconut mound and return to the baking sheet. Chill in the freezer for an additional 30 minutes.

Homemade Almond Joy - Events To Celebrate

Step 3: 
Melt an additional 1/2 cup of chocolate chips  and dip the top half of the coconut mounds to cover the entire surface. Return to baking sheet and chill until you are ready to serve. 

Homemade Almond Joy - Events To Celebrate

 

Homemade Almond Joy
Yields 12
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Ingredients
  1. 2 Tbsp Salted Butter
  2. 2 Tbsp Milk
  3. 1/2 tsp Vanilla
  4. Pinch of Salt
  5. 1 cup Confectioners Sugar
  6. 1 1/2 cup Shredded Coconut (sweetened)
  7. 1/4 cup sliced Almonds
  8. 1 cup Milk Chocolate Chips - divided
Instructions
  1. In a dry pan on medium heat, toast the almonds until they just start to get a nice tan color. Remove from the pan and set aside to cool while you proceed.
  2. In a saucepan, melt the butter on low heat. Remove from the heat and stir in the milk and vanilla and a pinch of salt (to counter all the sweetness). Add the confectioners sugar in three batches stirring until smooth each time. Add in the coconut and almonds and mix well to combine.
  3. Scoop onto a parchment lined baking sheet and chill in the freezer for 45 minutes. Dip the bottom half of each mound in 1/2 cup of the melted chocolate chips. Chill an additional 20 - 30 minutes. Dip the top half of each mound in the other 1/2 cup of melted chocolate chips and chill until ready to serve.
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M&M’s® Crispy Dessert Pizza

With my husbands birthday coming up I was delighted to develop a recipe for Collective Bias, Inc. and its advertiser to celebrate him and the return of M&M’s® Crispy! This post may contain affiliate links. I receive a small commission if you purchase through these links. M&M's® Crispy Dessert Pizza #CrispyIsBack #ad

My husband is a tough one when it comes to his birthday. If you’ve spent any time around this blog you know how much I love to throw a themed party, but that just isn’t his thing. Instead, all he wants is really good food. He’s not much of a cake person (don’t get me wrong, he’ll eat it, but he prefers other treats) so this year I was so excited to make him this decadent M&M’s® Crispy dessert pizza. It’s out of this world delicious. There may be a couple of steps, but they are WORTH IT! Trust me!M&M's® Crispy Dessert Pizza #CrispyIsBack #ad

The M&M’s® Crispy add something to this dessert that you’ll really appreciate. You see, you’ve got the soft, chewy brownie, the silky frosting and smooth luxurious caramel. It needed a crunchy bite to add dimension – and load on even more chocolate. The crispy rice center really makes it a match made in heaven!

M&M’s® Crispy Dessert Pizza

M&M's® Crispy Dessert Pizza #CrispyIsBack #ad

1- Bake the brownies. I used a 10″ spring form pan but a pizza pan would work great too.

2- Whip up that chocolate buttercream – you want it light and fluffy! Don’t be stingy when putting it on the brownie. Make sure you get lots of peaks and valleys too, that’s where the caramel can pool and it turns into a little caramel Jacuzzi for the bits of candy.

3- Drizzle on the caramel. Remember all those valleys you created in the frosting? Fill ’em up! You may not use it all, and you may find yourself eating it with a spoon at midnight when you are up editing photos of the dessert pizza you put it on. 🙂 Thank me later.

4- Top it with the candy. You can leave them whole, I decided to cut them in half with a serrated knife just to make sure everyone knew the crispy goodness they were about to partake of. 

M&M's® Crispy Dessert Pizza
Serves 8
A decadent brownie crusted dessert pizza topped with M&M's® Crispy!
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Brownies
  1. ½ c. butter (1 stick) melted
  2. ¼ c. Cocoa powder
  3. 1 c. Granulated Sugar
  4. 2 Eggs – beaten slightly
  5. ½ tsp. Vanilla
  6. ¼ tsp. Salt
  7. ¾ c. Flour – all purpose
Chocolate Buttercream Frosting
  1. 1/2 c. Butter - room temperature
  2. 1/2 tsp. Vanilla
  3. 1 c. Powdered Sugar
  4. 2 - 4 Tbsp. Milk
  5. 2 Tbsp. Cocoa Powder
Caramel
  1. 4 Tbsp. Butter (I use salted, if not just add a pinch of salt)
  2. 1/2 c. Brown Sugar
  3. 2 Tbsp. Light Corn Syrup
  4. 1/2 Tsp. Vanilla
  5. 1/4 c. Heavy Cream
Topping
  1. 3/4 - 1 cup M&M's® Crispy
Brownies
  1. Melt butter in a microwave safe dish. Add sugar, vanilla, eggs and cocoa powder and mix well with a rubber spatula. Add flour and salt and mix to combine. Don't over mix. Pour into a greased spring form pan that has been lined with parchment paper. Bake for 18-20 minutes at 350. Allow to cool completely before adding frosting.
Chocolate Buttercream Frosting
  1. In a mixer with the wisk attachment whip butter for a few seconds. Add vanilla, powdered sugar and 2 Tbsp. of milk and mix together well. Add cocoa powder and additional milk and whip for 1-2 minutes until fluffy and smooth.
Caramel
  1. In a microwave safe bowl add the butter, brown sugar and corn syrup. Microwave 30 seconds and stir. Microwave an additional 90 seconds and stir. Microwave a final 90 seconds and remove. Add vanilla and cream and stir well to combine.
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M&M's® Crispy Dessert Pizza #CrispyIsBack #ad

Banana Pancakes

Banana Pancakes Recipe - eventstocelebrate.net

My sister is pretty brilliant when it comes to throwing parties. Some of the best I’ve ever been to have been hosted by her. On New Year’s Eve each of her 5 children got to invite two friends to come to a breakfast party. That way they felt like they were getting into the celebration of the day, without her having to stay up until midnight with them. See, it’s brilliant!

The party started off with her husband making a giant batch of the most delicious Banana Pancakes. I asked her for the recipe and she graciously obliged and now I’m sharing it with you. We’ve made these banana pancakes every single weekend since and don’t plan to stop. They are seriously delicious. 

The party was so much fun for my daughter (and me, I tagged along). They played games, made crafts and danced. 

So, whether you’re making these for a weekend brunch, breakfast in bed for a birthday or dinner on a Wednesday night – you will fall in love with them and find yourself buying bananas in bulk! 

In case you’re curious, my favorite way to have them is with a thin layer of peanut butter spread on top, then syrup and a dollop of fresh whipped cream. It’s heavenly and so decadent!

-One tip: buy lots of bananas and let them ripen on your shelf, then peel them and place them in a zip top bag in the freezer, then you’ll have ripe bananas whenever you need them. I just warm them up in the microwave for a minute or two and then use my potato masher to get them ready for this recipe. 

Banana Pancakes Recipe:

Beth's Banana Pancakes
Yields 10
Fluffy Banana Pancakes that are perfection eaten alone or topped with peanut butter and syrup (and whipped cream if you dare)!
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Prep Time
5 min
Total Time
20 min
Prep Time
5 min
Total Time
20 min
Ingredients
  1. 2-3 ripe Bananas - peeled and mashed
  2. 1 Egg - slightly beaten
  3. 1 cup Milk
  4. 3 Tbsp Butter - melted
  5. 1 1/2 cups Flour
  6. 2 1/2 tsp Baking Powder
  7. 3 Tbsp Sugar
  8. 3/4 tsp Salt
Instructions
  1. Mash bananas in a large mixing bowl. Add egg, melted butter, sugar and milk. Whisk together until well combined. In a separate bowl add flour, salt and baking powder and whisk together. Add dry ingredients to the wet ingredients and stir until just combined, adding more milk if needed. Heat a griddle to 375 or a large cast iron skillet on medium heat and grease with cooking spray or additional butter. Drop batter by spoonfuls and flip once bubbles begin to appear on the top side.
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Mother’s Day Brunch 2014

I hosted a Mother’s Day Brunch on Saturday for my Mom. We have come to the point in our lives where its much more fun to have an experience together rather than just giving a gift, so this brunch was my gift to her (along with the flowers on the table).  

Spring Tablescape Details:

– I really wanted to highlight the lilacs in bloom in my yard and the beautiful colors of Spring so I went for a floral centerpiece on the table. I used simple vases and mason jars and tied a ribbon around each.

Navy Stripe Tablescape - eventstocelebrate.net

– After I got the table set, it really lacked some pink so I tied the pink ribbon around the vase and added pink cardstock to the base of the flowers and to the napkin wraps (that previously just had navy cardstock).

Spring Centerpieces - eventstocelebrate.net

– My awesome sister had the navy and white stripe fabric (that I’m going to turn into curtains for my nursery) and that was the perfect thing to really anchor the table.

Navy Stripe Tablecloth - eventstocelebrate.net

 – I think once I added the pink smoothie with pink straws, the whole thing came together (sorry for the picture quality – it was cloudy and rainy and the lighting was hard to get just right)

Mothers Day Brunch Tablescape - eventstocelebrate.net 

Mother’s Day Brunch Menu:

I kept things simple because I was out of town the entire week leading up to the brunch and didn’t have a lot of prep time, but the food was fabulous!

We had:

– Pineapple, Strawberry, Banana and Coconut Milk Smoothie (I was going to keep track and share the recipe but I ended up adding a little more of this, a little more of that and a dash of that, until it tasted right and by then I couldn’t remember my ratios). The truth about this smoothie is that I’m allergic to pineapple – but I know my Mom LOVES it, so in the process of tasting the smoothie to make sure it was perfect, my mouth went completely numb and I had a hard time tasting the actual food at the brunch. Luckily there were leftovers and I can truly attest that everything tasted great! 🙂

– Raspberry and Orange sweet rolls with cream cheese frosting from Shirley’s Bakery (in Provo, UT)

– Strawberries, Raspberries, Pinneapple and fruit dip (1/2 tub of whipped topping mixed with an 8 oz Raspberry yogurt)

Spring brunch - eventstocelebrate.net

 – Then I followed this recipe and this recipe to create my own version of Sausage, Egg & Cheese Hashbrown Cups. They were delicious – especially with a little dash of hot sauce. I’ll post the recipe I came up with at the bottom.

Mothers Day Brunch Recipes - eventstocelebrate.net

– Here we are, the three generations: Me, my daughter (who got all dressed up for the party) and my Mother. 

IMG_0978

Sausage, Egg & Cheese Hashbrown Cups:

Ingredients:
20 oz bag frozen Hashbrowns (thawed) – I used about 3/4 of the bag
10 Eggs beaten
1/2 lb Mild Italian Sausage cooked and crumbled
1 c. Shredded Cheddar Cheese
4 Tbsp Butter (melted)
Salt & Pepper

Directions:

Mix hashbrowns, Butter and Salt and Pepper in a bowl (I used about 1/2 tsp of salt and a good amount of pepper). Press a scoop into the bottom and up the sides of a greased muffin tin. Try to make a complete layer without any holes. Bake in a 375 oven for 30 minutes. 

Beat eggs with an additional 1/2 tsp salt and a good dash of pepper in a bowl. Once you remove the hashbrowns from the oven, pour the eggs into each muffin tin just below the top of the rim. Divide and add the crumbled sausage to each tin and top with the shredded cheese. Place back in the oven and bake for an additional 10 – 12 minutes until the eggs are set in the center. 

Makes 12 hashbrown cups. 

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