Friday, August 27, 2010

Pink & Black Dessert Table

Okay, I love this dessert table shared by Save the Date for Cupcakes!  This could be adapted for a baby shower, bridal shower, or a Sweet 16 celebration.  Imagine how cute hot pink and brown pom poms would look over this table. 

If you would like to impress your guests at your next event with a dessert table like this, please give us a call!  We'd love to help make your party memorable.

Fabulous Fun Finds

Fabulous Fun Finds is a great site that I have become hooked on!  It's a great way to find some of the fabulous things that are available online, and you also have a chance to win them.  This blog searches out all kinds of girly things: clothes, shoes, handbags, bathing suits, party planning items, and then reviews them, shares pictures and the where to buy info.  Here are some of their recent giveaways:

Tuesday, August 24, 2010

Strawberry Peach Pops

I found this over at Betty Crocker, and they make a nice, healthy snack.  September can still be warm out, these would make great after school treats~

What You Need:

1 cup soymilk

1 cup Cascadian Farm® frozen organic strawberries

1 container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt

2 tablespoons honey

10 paper cups (3-oz size)

10 craft sticks (flat wooden sticks with round ends)

What to do:

1.Place soymilk, strawberries, yogurt and honey in blender or food processor. Cover; blend on high speed about 1 minute or until smooth.

2.Fill each cup with about 1/4 cup yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes.

3.Insert sticks; freeze until firm, about 1 hour 30 minutes. To serve, remove cups

Peanut Butter Marshmallow Treats

I stumbled across this recipe at, and thought how nice it would be to have these treats waiting for the kids when they come home from their 1st day of school!  Everyone love peanut butter and everyone loves rice krispy treats, so what a great combination!  And it's so quick and easy to do.  Enjoy!

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutesIngredients:

•3 Tbsp. butter

•1/3 cup peanut butter

•10 oz. bag marshmallows

•6 cups crisp rice cereal

•24 1" peanut butter cups, unwrapped


Grease 13x9" pan. Combine butter, peanut butter and marshmallows in large microwave safe bowl. Microwave uncovered on high for 1-1/2 to 3 minutes, stirring after 1 minute, until mixture is melted and smooth. Stir in cereal.

Press mixture into prepared pan, using buttered hands (be careful, the mixture is pretty warm). Immediately make 24 indentations in rows in the cereal mixture using handle of wooden spoon. Press peanut butter cups into indentations. Let cool. Cut into squares with a candy in the center of each square. 24 bars

Wednesday, August 18, 2010

Martha's Chocolate Pudding Icebox Cake

This yummy recipe comes courtsey of Martha Stewart...

Serves 8

3 3/4 cups milk

1 1/2 cups half-and-half

1 1/4 cups granulated sugar

1/2 teaspoon coarse salt

1 vanilla bean, halved lengthwise and scraped, or 1 tablespoon pure vanilla extract

8 large egg yolks

1/3 cup Dutch-processed unsweetened cocoa powder

4 1/2 tablespoons cornstarch

9 ounces bittersweet chocolate, finely chopped

3 tablespoons cold unsalted butter, cut into pieces

15 whole rectangular graham crackers

3/4 cup heavy cream

2 tablespoons confectioners' sugar


1.In a large saucepan, combine 3 cups milk, half-and-half, 1/2 cup plus 2 tablespoons sugar, salt, and vanilla bean and seeds, if using. Place saucepan over medium-high heat and bring to a simmer.

2.Meanwhile, in a large heat-proof bowl, whisk together egg yolks, remaining 1/2 cup plus 2 tablespoons sugar, cocoa, cornstarch, and remaining 3/4 cup milk. Whisking constantly, gradually pour the hot milk mixture into the egg yolk mixture. Set a fine-mesh sieve over saucepan and strain custard mixture back into saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking, until mixture thickens to a puddinglike consistency, about 10 seconds. Remove vanilla bean, if using, and discard.

3.Transfer custard mixture to the bowl of an electric mixer fitted with the paddle attachment. Add chocolate and beat on medium speed until chocolate is melted and mixture has cooled slightly, 2 to 3 minutes. Beat in vanilla extract, if using. Beat in butter, a little at a time, and continue beating until chocolate is entirely melted and mixture is cool, 5 to 10 minutes more.

4.Layer the bottom of an 8-inch-square baking dish with 1/3 of the graham crackers, breaking up crackers as needed to create a snug, even layer. Spoon 1/3 of the pudding mixture on top; smooth top. Repeat process twice using remaining graham crackers and pudding, to create a total of 3 layers of each. Transfer to refrigerator; refrigerate until chilled, 2 to 3 hours.

5.In the bowl of an electric mixer fitted with the whisk attachment, beat together heavy cream and confectioners' sugar until medium peaks form. Spread whipped cream over chilled cake and serve.

My New Blog and a Bit About Me!

Hello, and thanks for stopping by!  I have owned my shop, Sue's Gift Box & Sweet Shop, at the Jersey Shore since 1994.  At my shop, we design gourmet gift baskets, make our own chocolates, and carry an assortment of gift items.  We have also been helping our customers celebrate special occasions by working with them to coordinate their invitations, favors and party accessories.

In addition to my being a shopkeeper, I am a wife and a mom to my 3 1/2 year old sweet girl and my 1  year old darling boy.

Blog Design: