Nothing says the Holiday season is almost here like Starbucks & Hostess with the Mostess

Nothing says the Holiday Season is almost here like Starbucks & Hostess with the Mostess well that & Starbucks signature holiday cup and drinks! 

Last Tuesday I had the pleasure of attending with 9 other winners from the Hostesss with the Mostess blog the Starbuck Holiday kick-off party in NYC at the Gramercy Park Hotel (which I totally fell In love with btw & can't wait to go back during the holidays) .  It was an amazing event with not a detail missed by Jenn & her team.  From the venue to the stylish and oh so creative décor, to the coffee, cocoa & sweets from Starbucks the evening was top notch. 

Before I share some photo’s that I took, I need to mention the “fabtastic”(new word that I learned that night) night out I had with my oldest daughter Haley who is 12.  She was my +1 that night, and I surprised her when she came home from school to get her "homework done and get dressed in this we are taking the train into NYC for a Starbucks party!"  “Mom are you serious or are you just messing around….what about practice?  we are really going….wow my friends are never going to believe me, I am so glad you are lunch Mom tomorrow to tell them…I’m so excited, Let's get our Starbuck's ON!!!!” And off we went, we had a blast, lots of laughs and special time together, nothing that I will ever take for granted or forget.  You get or at least I get very busy and forget how important one on one time is with your kids especially a growing 12 year old.  Okay so onto the party~

As I had mentioned I was so impressed with the creative décor it was definitely what was needed to kick off the Holiday season and HWTM certainly Decked the Halls…….

Here was the invite from the HWTM blog the day before!  So Festive!!  

 I really loved all of the details but particularly this tree made from I am guessing manzanita branches or coral or both!   Jenn will be sharing lots of details and how-to's soon on her blog so we'll have to wait and read!  

Pretty glittery bird ornaments~ 

This is my daughter getting her "Merry" on.....

Some shots of the dessert table~ 

My 2nd favorite element the simple hanging flowers~ 

The table setting~ 

Haley's favorite place the Cake Pop station.  Did you know that Starbucks has Cake Pop kits?  They do & they are perfect activity for a snowy winter day or at your holiday party! 

That's all I have to share!  Honestly I was very busy enjoying a scrumptious cocktail the Viatini their signature drink of the evening.  All and all the night was so festive, fun, and memorable for my daughter and I, thank you Jenn & Amber of HWTM & Starbucks! 

What was your favorite detail from my pictures? And.....   

Be sure to click on the Starbucks link!  

There's a sweet merry treat for us all from 

November 17th-20th 

hint: click on the video on the home page) 

Peace, Love & Let's Merry~

Stacy

Merry Christmas & Happy Holidays to All!!!

I wanted to take a moment to wish everyone a very Merry Christmas!

Looking forward to Twenty Eleven with all of you!!  

One last recipe before Christmas!  

Eggnog Buttercream w/ Tullemore Dew Whiskey & Whipped Cream

Click here for the basic buttercream recipe.  Instead of the cream use eggnog,  I bought a 1/2 gallon of fresh made very tasty and well spiced eggnog from a local Farmers Market.
Then add about a 1/2 of shot of whiskey depending on your taste preference beat on medium.
If it is not stiff enough just add a bit a sugar to thicken it up.

Pipe in layers around the outside of the cupcake leaving a empty center for the whipped cream like you see in the photo.  I LOVE whipped cream with my eggnog.   Dash with a bit of fresh nutmeg!

ENJOY!!

Merry Christmas Everyone!!  These were the cupcakes that I sent into my husbands company today.
The eggnog, sugar plum spice & white chocolate peppermint!!  

Peace, Love & Christmas~

Stacy

A Festive Holiday Cocktail

Who's ready to enjoy a cocktail?  I know I am!!  I have to postpone my 4 additional cookie recipes until Monday.  My dear husband bought a 12-13 ft Douglas Fir Christmas Tree.  The largest we have ever bought is a 8 ft. The tree is gorgeous don't get me wrong and will be a lot of work.   I guess our recent trip to Rockefellar Center & Radio City Music Hall where Martha Stewart's Craft Department decorated a magical tree was a bit to inspirational for him.

Here is a perfect Martini with a Red Licorice Wheel as a garnish~

 Strawberry Lemon Drop Martini

1 1/2 oz Stoli® Strasberi vodka

2 oz sweet and sour mix

3 drops lemon juice

1/2 tsp sugar

Pour all ingredients into a cocktail shaker, and shake. Place the rim of a chilled cocktail/martini glass in a bowl of lemon juice, then dip the rim into green sugar to coat the rim. Pour the contents of the cocktail shaker into the glass, cut a slit in your licorice wheel, garnish & ENJOY!!

Happy Weekend~ Enjoy all your parties this weekend!!  Be Safe!

Peace, Love & Festive Martini's~

Stacy

Scrumptious is a Fancy word for Yummy!

I hope everyone is having an amazing Holiday season! I have something fun & exciting that I am going to share with you over the next few days!  Two weeks ago I asked 8 of my favorite party planner/bloggers, as well as some of your favorites about their favorite Christmas Cookies! I also asked them a few questions that I am going to share their answers!

I wanted to share with you as many Christmas Cookies as I could & make it fun! I was reading a Fancy Nancy Christmas book to my 3 year old the other night for what inspired the title for these post ;)  This post is definitely one of my favorites for many reasons....you will read & see why in a minute.  

Without further a do I share with you in Part 1 of 2  the favorite Cookie Recipes of Jenn from The Hostess with the Mostess, Danielle from A Few of My Favorite Things, Courtney from Pizzazzerie and Rebecca from Fresh Chick Design Studio.  First I'll share the photos of my cookie & cocktail table~

The Fresh Chick's Rolo Pretzel Treats

My Signature Christmas Cocktail

Cookie Cutter Christmas Tree

The Hostess with the Mostess ~ Jenn's Sugar Cookies

Mini Topper

A Few of My Favorite Things ~ Snooker Doodles

Peppermint Hot Cocoa

Pizzazzerie~ Gingerbread Spice Cookies

My cocoa mugs from Crate & Barrel

Candy Cane Hearts

The Recipes!

ROLO TURTLE TREATS~ 

from Rebecca of The Fresh Chick Studio

Rolo Turtle Treats

Ingredients

~1 bag of Rolo candies

~1 bag pecan halves (if you can't use nuts, try m&m's)

~1 bag of mini pretzels 

Directions

Pre-heat ove to 250 degrees

Place pretzels on a baking sheet.  Put one unwraped rolo on top of each pretzel.  Now off they go into the oven for about 3-4minutes...just as long as they are not too melted, just soft.  Once out of the oven place a pecan half on top and slightly push down.  Place on wax paper to cool.  Proceed with caution - these lil' creatures are highly addictive!!

JENN’S SUGAR COOKIES:

from The Hostess with the Mostess1 cup butter
1 cup sugar
2 eggs
1 tbsp vanilla
3 cups flour
3 tsp baking powder
1/2 tsp salt

Preheat oven to 400º.
Mix dry ingredients in a bowl & set aside.
In a separate bowl, combine butter, sugar, eggs, and vanilla. Beat until mixed well. Add the dry ingredients & mix well. Chill for at least an hour to stiffen the dough. Roll dough out & cut into shapes or form dough balls and flatten into thick circles with your hands.

Bake 8-10 mins or until the edges of cookies start to turn a very light golden brown. Don't overbake!


FROSTING:1/3 cup butter, melted
1 Tbsp vanilla
3 Tbsp milk
4.5-6 cups powdered sugar (thicken to desired consistency)
food coloring

Mix all ingredients together. Apply generous helpings of frosting onto completely cooled cookies. (Frosting will bleed off if cookies are warm.)
*If frosting is too runny, add more powdered sugar. If it's too thick, add more milk, 1 tsp at a time.

GINGER SPICE COOKIES:

from Pizzazzerie

Recipe:

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water
• 1/4 cup molasses
• 2 tablespoons white sugar

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container

SNICKER DOODLES:

this recipe is via www.joyofbaking.com 

from A Few of My Favorite Things

Snickerdoodles:

2 3/4 cups (360 grams) all purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1 cup (227 grams) unsalted butter, room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract 

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

Snickerdoodles:  In a large bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).

Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Shape the dough into 1 inch (2.5 cm) round balls. 

Coating: In a large shallow bowl mix together the sugar and cinnamon.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 - 14 days.

Makes about 6 dozen cookies.

I Loved each and everyone of these cookies fortunelty for me I only got to sample Jenn’s Sugar Cookies, the Ginger Spice & the Snickerdoodles.  I am using them for teacher gifts and class party treats tomorrow ;).  The Rolo turtles I should have designated too because I ate too many.  But hey its Christmas!  Time to celebrate and indulge.  I did just that…LOL. 

I have 4 more of my favorite’s favorite cookie recipes to share on Friday!  Please come back and next week I will share why these fantastic girls are some of my favorites and what is their favorite things to do during the holiday’s and why these cookies are special to them!

Have a wonderful night!  Tis the Season!  Any questions on the recipes let me know!  

Peace, Love &  Cookies~

Stacy

Beautiful Christmas Inspiration from CHAC Holiday House Tour

This past weekend was Chestnut Hill Community Association's Holiday House tour in Philadelphia, PA.  I had to wonderful opportunity to create Christmas cookies for one of the houses on the tour.

I was sent photos of the decor and went from there.  Beyond my scrumptious treats the house was decorated with creative & gorgeous styling....inspiration every inch of home, I couldn't not share this with you.

Please note that all photo's, images, graphics & designs belong to graphic designer & planner Jane M. Piotrowski & The Garden Girls.  Jane can be reached at janepio@comcast.net ~ her website will be up & running very soon where you can be inspired & hire Jane for any of your events needs.   

Now for the photos!

My cookies before they left and the little wooden house was my inspiration for the house cookie you will see~

The picture I was sent to create my cookies~ this house was created by Jane M. Piotrowski

Gorgeous Flower Arrangements by The Garden Girls

The local Pottery Barn accessorized the back deck

One of my favorites

Stunning place settings at the dining room table

Jane with her dining room table

Beautiful wrapped gifts by Jane M. Piotrowski

Floral Swag in the entry way

I just love it all~ the house tour was a success and many were inspired by the details!  If you would like to see more photos please visit the The Garden Girls Facebook page and Like them, let the girls know you found them through Scrumptious Swirls!

Peace, Love & Christmas Inspiration~

Stacy

Cookie Exchange Recipe~ Do NOT bake on an empty stomach

Warning!  As the title of this post reads "Do NOT bake these cookies on an empty stomach"!

Peanut Butter Cup Cookies

These cookies are so great to bake during the Holidays because how many the recipe yields!  It does take a little work, more mental if you ask me, you need to control yourself ;) when you have to open all the Reese's peanut buttercups while the cookies are baking, so you are ready to put into the cookie when it comes out of the oven.  These little muffin/cookie treats are basically chocolate chip cookie dough minus the chocolate chips, baked in a mini muffin pan and then you have a Reese's mini cup pressed into the center.  

Here is the recipe I use~

2 Bags of Mini Reese's Cups
mini muffin pan
cooking spray

For the Batter~

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

3/4 cup light brown sugar

3/4 cup granulated white sugar

2 large eggs

1 ½ teaspoon pure vanilla extract

Preheat the oven to 350 degrees

In a separate bowl put your flour, salt & baking soda together and gently whisk it together so it is blended well.  

Cream your butter in your mixer or with your hand held mixer.  Add the sugars and beat about 2 mins, add your eggs one at a time and continue to beat until well blended then add your vanilla.  

You then add your flour mix until just blended, you don't want to over mix cookie dough.  

To bake~ Spray your muffin pan with cooking spray (keep your cooking spray out because you will need to re-spray the pan for the 2nd batch)  Scoop about 1 tablespoon of batter into the cups.  I use an ice scream scoop as shown below.  Don't over fill the cups you really don't want the cookie to bake over.

After you fill the pan cover your un-used dough with plastic and set aside.  Bake for 8 minutes.  While baking open your mini cups, as soon as you take the cookies out of the oven you need to press them into the center of the cookies like so;

This is why I can't bake these on an empty stomach ;) 

After the 8 minutes remove the pan and gently press the cups right into the center of the cookies.  

Next, put the cookie back into the oven for 3 minutes.

Remove from the oven and let cool on a wire rack it takes about 45 mins.  Carefully remove them, use a knife to gently lift the side of the cookie to get the out of the pan.  

Re-spray the pan and go to your second batch!

Then you have 48 of the most scrumptious treats to eat & share!  Perfect in so many ways!  They can be frozen too in a sealed container if you want to use them later.  But I suggest baking them, keep a dozen for yourself or so for yourself and gift the rest this time of year!  Great too if you need a cookie for a cookie exchange, you get 4 dozen!

Enjoy!   Any questions please ask!  

Peace, Love & Peanut Butter Cup Cookies~

Stacy

Oreo Marshmallow Treats

Hey there!

These are too cute and scrumptious I just had to share!!  Perfect treat for a childs gathering or a fun craft to do with your children!

Here is what you need~
Oreo's
Chocolate Chips for melting
White Chocolate Chips (optional see below)
Marshmallows
Orange candy melts for the nose
Red licorice swirls
Black Edible Pen
Bag of White Cotton Candy

Here is what you do~

Cut the marshmallow in half

Place them onto the oreo the sticky side down, push down onto the cookie and let it sit for about 10 mins so it sets onto the cookie.  

Place the cookie into the the melted chocolate marshmallow down and cover with chocolate.  Set them aside on a piece of parchment paper to let dry.

While the cookies are drying you can then melt white chocolate piece &,to coat the marshmallow like you see in the picture.  Let them dry or just take the plain marshmallow and draw the faces onto it with the edible marker & make the nose with a toothpick with the melted orange candy pieces.  

When the pieces are completed you are ready to assemble!  Line a plate with white cotton candy, place the licorice swirl, the marshmallow then cookie hat on top.  You may have to play with a few to get them lined correctly and to stay in place.  

There you have it!! Scrumptious Oreo Cookie Marshmallow Treats! 

Peace, Love & Snowmen~

Stacy