EventTrender

Holiday Rocky Road Fridge Cake!

Cheerio E-Trenders - we can't wait to share this festive dessert idea imported from London!

Who could resist a slice of this show-stopper inspired by Master Patissier, Eric Lanlard (an ET favorite).

The combination of cherries, chocolate, marshmallows, golden sultanes and crunchy biscuit is simply divine!

 

  Simply make one dozen large chocolate chip cookies using your favorite chocolate chip cookie recipe.  

Bake cookies until golden brown and let cool.  Be sure to bake the cookies in advance. The chocolate chip cookies will be used to make cookie crumbs.

Prep the following rocky road mixture...

 Four ounces of red glace cherries.

Four ounces of mini pink and white marshmallows.

Three ounces of golden sultanes (raisins).

Two cups of chocolate chip cookie crumbs.

Next

Melt seven ounces.of milk chocolate (broken in pieces) in a small crockpot (we used Godiva Chocolate).

After the chocolate is completly melted add 3 1/2 ounces of unsalted butter.

Once the butter and chocolate are fully blended together, let cool for ten minutes.

Let's get back to the rocky road topping...

Mix the cookie crumbs, cherries, marshmallows and raisins in a large bowl.  Now stir half of the rocky road mixture in the melted chocolate mixture.

Place the rocky road melted chocolate mixture in a seven inch square pan (greased with butter).

Press mixture firmly down in greased pan and allow to set for about ten minutes. 

Add the leftover rocky road topping mixture (the other half)  to the top of the chocolate mixture that is already in the pan.

ET Tip:  Add other toppings to this mixture like pecans or walnuts.  You can also add extra marshmallows and cherries to make the topping extra high in the pan.

 Now for the finishing touch...

Melt 1/4 cup of semi sweet chocolate chips and drizzle over the top!

Let chill for two hours.

Enjoy this "brilliant" dessert this holiday season  E-Trenders!

 

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration, inventive ideas and fabulous giveaways!

 

Find us on facebook!

Follow us on Twitter

Check out E-Trender Angela on pinterest

Check out E-Trender Sue on pinterest

 

 

Pumpkin Bread Pudding!

Hello E-Trenders - have we got an autumn inspired dessert recipe for you! 

Each spoonful is pure fall heaven!  It's truly a home-run and tested several times until perfected!  A wonderful recipe for Thanksgiving Dinner or a Sunday Supper.

You are going to fall in love with our  ET pumpkin bread pudding...

ET Tip:  We served the bread pudding in upcycled tin cans, simply wrap burlap around the can (use glue dots to secure) and finish the presentation with a piece of ribbon fabric.

Be sure to use cans that do not have a jagged edge.

 Top with whipped cream and sprinkles - it's a unique way to serve up this fantastic fall treat!

Okay let's get down to business and start baking!

Butter an 11x7 - inch baking dish.  Heat oven to 350 degrees.

Tear about five cups of cinnamon swirl bread in small pieces and place in the greased baking dish.

Now for our secret weapon - add two cups of Pumpkin Spice Coffee-Mate Creamer.  Feel free to try other flavors like Cinnabon or Hazelnut.

Pour over torn bread...

In another bowl combine:

3 large eggs

2/3 cup of granulated sugar

2/3 cup of brown sugar

1 can of pumpkin puree (15 ounces)

 

1 cup of diced apples

1 cup of cranberries

Now add:

3 tablespoons of melted unsalted butter

1 teaspoon of ground cinnamon

1/2 teaspoon of Allspice

1 teaspoon of vanilla

Finish with one 1/2 teaspoon of ground nutmeg

 

 Mix all ingredients together and blend well

Pour pumpkin mixture over the greased baking dish filled with soaked bread.

Mix until bread and pumpkin mixture is blended together. 

Bake for 50 - 60 minutes, or until set. 

Spoon bread pudding in small serving dishes or in upcycled tin cans.  Sprinkle with toasted pecans and add one teaspoon of caramel sauce to each serving.

Top with whipped cream or vanilla ice cream.

Serves eight

E-Trenders don't forget to enter our glass pumpkin giveaway.  You still have time!  For all the contest details check out our EventTrender post here and enter to WIN this beauty!

A shout out to the Glass Academy for sponsoring our ET great pumpkin giveaway!

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration, inventive ideas and fabulous giveaways!

 

Find us on facebook!

Follow us on Twitter

Check out E-Trender Angela on pinterest

Check out E-Trender Sue on pinterest

 

Favors and Spring Sweets

Like many of us, Jenn Tilton started baking when she was a young child with her mom and grandmother in the kitchen. As the years passed, Jenn's passion for the art of pastries grew and her talents blossomed.

The EventTrender gals met Jenn while she was working at The Royal Park Hotel in Rochester, Michigan as an Assistant Pastry Chef. Sue and Angela have utilized her creative and delicious pastry designs in many EventTrender tablescapes and events.

This week, Jenn was featured on Toledo Ohio's WNWO morning news segment showcasing spring inspired sweets and favor ideas that would be perfect for a spring bridal or baby shower.

Here are some close ups of her sweet treats...

Jenn uses a decorative bird's nests to display her truffles!


Terracotta pots filled with moss create unique containers for Jenn's Cake Pops and Frosted Sugar Cookie Pops!

Today, Jenn works as the Assistant Pastry Chef and Retail Supervisor for Morning Glory Coffee and Pastries and operates Indulge by Jenn her very own business offering gourmet goodies like handmade truffles, cupcakes, mini pastries, homemade cookies and more. Contact Jenn and visit her at Indulge by Jenn.

E-Trenders - check out this video of Jenn on the WNWO morning news segment as she talks about great favor ideas for spring events and showers~

 

Create Jenn's Chocolate Bird Nests with her how to instructions below:

 

Chocolate Bird Nests

12oz melted chocolate like Merckens
10oz chow main noodles
2oz salted peanuts
1 bag Cadbury chocolate Easter eggs
1 bag jelly beans ( i used the pastel colors to match the chocolate eggs)

-Melt chocolate in a microwave safe bowl. Once melted add chow main noodles and peanuts to chocolate and mix very well.  If the chocolate starts to harden, just put the bowl back in the microwave and reheat for a couple minutes until the chocolate melts again.

-Drop by spoonfuls onto a parchment/foil/ or wax paper lined sheet tray . Make an imprint in the center with a spoon. 
 

Jenn's ET Tip:  Before you place the eggs/jelly beans in the nest it is best to dip the ends in chocolate before you place them in the nest to prevent the candy from moving around when bagging or displaying them.

Next step...Indulge!

To contact Jenn about placing an order for your next event, visit her website at Indulge by Jenn. Also, visit Jenn on Facebook here. Thanks for sharing your story and treats with us Jenn, they are also a perfect fit just in time for Easter.

E-Trenders, for more Easter Inspiration check out some of our ideas from Easter's past like this tablescape using a cupcake stand to display beautifully colored eggs featured here~

And learn how to make these Vintage Merlot Dyed Easter Eggs by clicking here!

 

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration, inventive ideas and fabulous giveaways!

 

Find us on ! facebook

 

 

 

 

 

 

 

 

 

More Gingerbread Fever!

Hello E-Trenders!  The holidays are right around the corner - are you ready?

As promised we wanted to share some decadent gingerbread recipes and asked our very talented E-Trender friend Jenn Tilton, owner of Indulge by Jenn and Pastry Chef at the Royal Park Hotel to showcase some of her favorite gingerbread desserts!

Here is Jenn in action!

Jenn is a one of the culinary master-minds who created the magical gingerbread house at the Royal Park Hotel!  Check out our last EventTrender post for all the details here.

 

Jenn suggests pairing gingerbread with an orange citrus flavor and baking smaller bite sized desserts such as cake balls and petite cupcakes this holiday season.

  

Gingerbread Cake with Orange Cream Cheese Frosting

1/4 pound (1 stick) unsalted butter

1 cup un-sulfured molasses

1 cup (8 ounces) sour cream

1 1/2 teaspoons grated orange zest

2 1/3 cups all-purpose flour

3/4 teaspoon baking soda

1 1/4 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon kosher salt

Place the butter and molasses in small pan and bring to a boil over medium heat.  Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes; mix in the sour cream and orange zest.

Sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.

Pour the batter in a mini cupcake tin. Bake on the middle rack of the oven at 325' for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.

Orange Cream Cheese Frosting

8 ounces cream cheese, at room temperature

1/4 pound (1 stick) unsalted butter, at room temperature

1/2 teaspoon orange zest

1/2 teaspoon pure vanilla extract

1/2 pound confectioner's sugar, sieved

For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

 

 

Gingerbread Cake Balls

1 Gingerbread Cake Recipe (above)

1 Orange Cream Cheese frosting recipe (above)

Milk chocolate for dipping

Holiday sprinkles for decoration

Follow gingerbread cake recipe but bake in a 13x9 baking pan.

After cake is baked and cooled completely, crumble into large bowl. Mix with the orange cream cheese frosting (about 1 cup) just add until cake is moist and you are able to form cake balls. Roll mixture into quarter size balls and lay on cookie sheet (makes 45-50).

ET Tip from Jenn:  Use a mini ice cream scoop for ease. 

Chill for several hours or to speed up the chilling process, place in freezer.  Melt chocolate in microwave per directions on package.  

Dip cake balls in chocolate and lay on wax or parchment paper until firm – Jenn suggests using a fork to dip. Roll the cake ball in the chocolate and then use a paring knife to slide the cake ball off the fork onto the wax or parchment paper.  Sprinkle the cake ball with holiday sprinkles immediately - the chocolate will set fast.  Once you’re done, store them in your fridge or plate them up for your special event for all to enjoy!

 E-Trenders we also found these adorable Kraft Jetpuffed Gingerbread Marshmallows here.

We dipped the marshmallows in melted milk chocolate (about half way).

Place the marshmallow gingerbread on a piece of wax paper and let cool.

Now add eyes with a dab of chocolate by using a toothpick.

 

Serve the gingerbread marshmallows with your favorite cup of cocoa!

E-Trenders, don't forget to enter our Mantel Mania contest for a chance to win a $50.00 Lowe's gift card!  Post a picture of your mantel-scape on the EventTrender facebook page or on the Patch.com!  One random winner will be selected on December 23rd, 2011!  Here is a little mantel mania inspiration posted by Bill Hamilton!  It's truly stunning!  Keep those mantels coming E-Trenders we love all of your talent, creativity and holiday mantel magic!

 

 

 

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration, inventive ideas and fabulous giveaways!

 

Find us on facebook! 

 

 

 

 

Scotch Fudgie Favorites - By E-Trender Sue Keels

No one who bakes – bakes alone

No one who cooks - cooks alone 

Even when you are baking or cooking by yourself, a cook in the kitchen is surrounded by generations of cooks past, vintage advice and precious family recipes passed from one generation to the next.

Years of love, laughter and memories every time you stir, simmer and sift!

 

I have such fond memories of my grandmother’s baking.  As young girls my sister Karyn and I would enjoy snowy visits to New York on Christmas Day to spend time with my grandmother.  The sweet smell of “scotch fudgie” cookies baking in the oven welcomed us as we arrived to celebrate this magical time of the year!

My grandmother would not only share her famous “scotch fudgie” cookies with her five grandchildren but also with friends, neighbors and many others throughout her life!  So many people would take one bite of her signature cookie and immediately ask for the recipe which always seemed to put a humble smile on my grandmother’s face.

As my sister and I grew older and moved further away, New York trips to spend Christmas at Grandma’s house became more difficult due to distance however; that did not stop Grandma Rizzo from spreading “scotch fudgie” love!  She would spend hours baking boxes of cookies and sending care packages to her grandchildren who lived too far to visit on Christmas Day and somehow she still found time to bake for the family members who spent Christmas day at her home.

The carefully packaged cookies arriving right before Christmas seemed to make the holidays a bit brighter knowing we would be able to savor each decadent morsel of joy!  I recall grandma visiting us during the holiday season and we would always spend time baking cookies.  There was something wonderfully reassuring baking together and a memory I will cherish all my life.

The scotch fudgie recipe continues to be a family favorite around the holiday season.  It’s such a simplistic recipe with only five basic ingredients which is refreshing and comforting during the hustle and bustle of the season.  Making this recipe offers a feeling of soothing childhood memories when life was a bit less complex and the simple pleasures of a cookie would make your day extra special! 

Whether baking in the kitchen alone or with friends and family, it’s comforting to know that the spirit of the scotch fudgie lives on in many kitchens near and far.  Grandma Rizzo would be proud!

 
 

Grandma’s Scotch Fudgies

6 oz. semi sweet chocolate chips

6 oz. butterscotch chips

1 cup coarsely chopped walnuts

1 ½ cup graham cracker crumbs

1 can condensed milk

Blend everything in a large bowl, pouring the condensed milk last.  Use fork to mix.  Bake in a 8x8 well greased and floured pan.  Bake at 350 for 20-25 minutes, cool (not completely) and cut into small cookie squares.

Best served with a cold glass of milk!

 

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration!

 

Find us on facebook! 

 

 

 

Sweet Squash!

Many of us enjoy one variety of squash and at least one recipe with squash as the major ingredient. However, most of us do not realize how interesting the history of squash is, how many varieties there are, and mostly, the endless and unusual dishes that can be prepared with squash.

The definition of squash is: the fruits and various members of the gourd family which fall into two classifications, summer squash and winter squash.  In actuality, all types are available in all seasons, and the separation of the two dates back to a time when the seasons were more crucial to people's survival than they are now.

We can shop our markets and choose a variety that interests us in shape or color, take it home and research scrumptious new menu items to make with it, from sweet to savory, whatever pleases our pallet. Some well-known and commonly used types are Acorn, Banana, Autumn Cup, Carnival, Spaghetti, Fairytale Pumpkin and Butternut to name a few.

This time around let's talk about the Butternut. This is one of the sweetest tasting with a creamy orange flesh, which is why it's perfectly matched up with this simply decadent cookie recipe...

 

 This cookie is rich, moist and full of flavor!

Start by slicing one large butternut squash in half.

 

Peel and cut the squash in large sections.  Place in a steamer for about 25 minutes until the squash is fully cooked and easy to mash.

In a large mixing bowl, cream butter and sugar until fluffy.

Beat in eggs and mashed squash.

Sift together the flour, baking soda, baking powder, and spices and add to the mixture, stir until well blended.  Add dried apricots, cherries, golden raisins and pecans.

Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes.

Let cool and drizzle glaze on top of each cookie.

E-Trenders - you can make the glaze from scratch or if you are looking for an easy breezy shortcut we recommend Amazing Glazes by Duncan Hines.

After spooning on the glaze, sprinkle a few pecans on top of each cookie.

 

 E-Trenders - this is a serious holiday cookie!  It's lush and moist due to the butternut squash and has the perfect blend of spices which compliments the sweetness of the dried fruit.

 Here is the official "how to" E-Trenders... 

Ingredients

1/2 cup of softened butter

3/4 cup of white sugar

3/4 cup packed brown sugar

1 1/2 cups of mashed cooked butternut squash

2 eggs

2 1/2 cups of all-purpose flour

1 teaspoon of baking soda

2 teaspoons of ground cinnamon

1/2 teaspoon of salt

1/2 teaspoon of ground nutmeg

1/4 teaspoon of ground ginger

1 cup of raisins

1 cup of dried cherries

1 cup of dried apricots

1 1/2 cup of chopped pecans

1/4 teaspoon of ground allspice

2 1/2 teaspoons of baking powder

Directions

In a large mixing bowl, cream butter and sugars until fluffy.

Beat in the eggs and squash and stir well.

Sift together the flour, baking soda, baking powder, and spices and add to mixture, stirring until completely blended.

Stir in dried fruits and nuts.

Spoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10-12 minutes. 

Yields 30 cookies

Glaze for cookies

1 cup confectioner's sugar

2 tablespoons milk

1/4 teaspoon of vanilla extract

In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken. Spoon over cookies.

 

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration!

 

Find us on facebook! 

Don't forget to enter our porchscape contest for a chance to win a $50.00 Lowe's Gift Certificate!  Click here for the details.

 

 

Harry Potter Inspired Treats

 Make these Potter inspired treats for your next event!

Pumpkin Pasties

2 eggs, slightly beaten
3/4 cup sugar
1 lb. can of pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evaporated milk (1 can)
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

Put the pie crust to the side and let's start with the filling...

Bake the pie filling only  in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temperature to moderate (350 degrees F/180 degrees Celsius) and continue baking for 45 minutes or until a fork or toothpick inserted in center of dish comes out clean. Cool on wire rack.

Make your favorite pie crust recipe or purchase pie crust pastry. Lay down a sheet of wax paper. Roll the dough thin and cut into circles that are approx 4" in diameter.

 ET Tip ~ we pressed the top of a plastic cup into the dough to make our circular cutouts- it worked great!

Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed.

 

ET Tip ~ press down the tips of a fork to crimp the edges of your pasties!

Slice three small slits in the top for venting, place on a greased cookie sheet, and bake at 350 degrees keeping an eye on it because you only want it to bake until the crust is a light golden-brown.

These pumpkin pasties are wonderful served at room-temperature, or enjoy them warm once you have let them cool off a bit! What a great treat to make for your Thanksgiving holiday entertaining too!

Serve up a mug of Butter Beer this holiday season!

Ingredients

• 1/8 cup sweetened condensed milk
• 1/4 cup butterscotch caramel topping (or less if you don't want it to be too sweet)
• 1 tablespoon  whipped butter, room temperature
• 2 cups vanilla cream soda

Directions

Combine condensed milk, butterscotch caramel topping, and butter in a glass heatproof measuring cup. Heat in microwave for 1 minute. Remove and stir until butter has melted and incorporated into mixture. Meanwhile heat cream soda in another heatproof measuring cup for 1 minute 30 seconds.

Divide butterscotch mixture between 2 (10 to 12-ounce) mugs. Fill mugs with heated cream soda and stir thoroughly. Serve garnished with an old-fashioned butterscotch candy stick or a cinnamon stick!

ET Tip~  In a hurry getting a party ready for the little ones? Simply just pour cream soda or vanilla cream soda into a mug and serve, an easy way to create the look and have the fizz of a Butter Beer!

There are many variations of this drink, we would love to hear what how yours turns out and what you add!

This recipe was shared and modified from Sandra Lee at Semi-Homemade featured on the Food Network here.

ET Tip~ Turn your Butter Beer into an adult beverage by adding Vanilla Vodka.  As an alcoholic beverage, this is a very tasty winter-time drink.

 

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration!

 

Find us on facebook! 

Don't forget to enter our porchscape contest for a chance to win a $50.00 Lowe's Gift Certificate!  Click here for the details.

 

Apple-licious!

The Apple! 

 Inspired by E-Trender Judy Rizzo...

 

When we hear the noun "apple", our minds immediately fill with many different images and phrases.

The big apple, an apple a day keeps the doctor away, a teacher's apple; you're the apple of my eye, bobbing for apples, recipes with apples, apple orchards, IPads and IPhones!

Let’s focus on the essence of the apple, its varieties, flavor, benefits and simply the pure joy of an apple.

Apple cider is an Autumn favorite and it's all about presentation - right E-Trenders? 

Check out this apple-licious cider cup "how to" here!

Granny Smith, Golden and Red Delicious, Cortland, Fuji, Gala, Pink Lady, Delicious and Macintosh have been around for decades. The Honeycrisp, which surfaced several years ago, has been extremely successful and although it's somewhat pricey compared to the other varieties, is still in demand. It is an apple that needs no other prep work or additive, just clean and enjoy. It has a flavor all of its own.

Apples are also used in many design elements and perfect for a fall themed tablescape...

A simple basket or bowl of apples adds a pop of color to your tabletop!

Here are some new varieties to watch for: the Piñata, Jazz, Ambrosia, Pacific Rose and the Opal. All are newcomers on the apple forefront and can be experimented with in baking, cooking and tasting!

Unlike some foods, apples are with us for a lifetime. As babies and toddlers, we are introduced to apple sauce....soft, easy to swallow and so tasty.  As young school children, our lunch bags include that nourishing piece of fruit, maybe packed whole or more likely in equal slices and an easy finger snack.

Continuing on through teens and adulthood we enjoy bobbing for apples, a tradition through generations at Halloween parties. As our taste buds become more sophisticated, we enjoy the age old apple pie, either basic or gourmet garnished with almost any embellishment like ice cream, nuts, syrup, cheese, berries or cream.

How about creating an apple sandwich filled with peanut butter and granola?

A delicious treat is the caramel or candy apple. These easily can be purchased from your local super market or fall festival, and for the adventurous, dipping and creating your custom made caramel or chocolate apple can be a festive family project on a crisp fall day! 

 

ET TIP:  Re-purpose your cupcake holder and add dipped apples as an alternative...

Apple flavors are very individual, ranging from tart to extremely sweet. It's beneficial and fun to experiment in cooking and baking to decide which apple suits your pallet and the flavor you prefer.

ET TIP:  When making apple sauce from scratch, a blend of two or three apple types creates a wonderful consistency and taste, adding sugar is not even necessary.

In pie, firmness is crucial. Granny Smiths are perfect for that reason, plus they are in between tart and sweet, so some sugar can be added to the recipe. Using more than one variety can give extra flavor, but they need to be apples of the same firmness so the finished pie filling is equally baked.

We LOVE this caramel apple pie featured here (Better Homes & Gardens)...

In our health conscious society, we are delighted to enjoy the luxury of both a delicious and healthy type of food. The apple wins!! It has long been known as the seemingly magical fruit, the reason being its vitamins and compounds.

For starters, it aids in weight loss and a lower glucose level eaten on a regular basis. The phytonutrients protect the brain from debilitating diseases and the apple has a high level of fiber. A flavanoid called phloridzin that is found only in apples may increase bone density. The pectin in apples helps to lower LDL (bad cholesterol). That's a ton of good reasons to inject an apple into a daily food program.

Apple season is upon us, let's get creative with some easy and innovative, "apple-licious" recipes and enjoy the scents, tastes and simple pleasures of an apple!

PS: E-Trenders stay tuned for a unique apple recipe inspired by one of our very own E-Trenders - Cathy Gates Churilla.  We added an ET presentation twist and can't wait to share it with you!  Here is a sneak peek.

 

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration!

 

Find us on facebook! 

Don't forget to enter our porchscape contest for a chance to win a $50.00 Lowe's Gift Certificate!  Click here for the details.

SOS Strawberry Shortcake Baking Demo

Hello E-Trenders! 

As promised we want to share part two of the Share Our Strength Great American Bake Sale blog post featuring Executive Pastry Chef, Mark Slessor from the Royal Park Hotel.  If you missed part one check it out here.

Chef Mark donated his time and talent sharing trade secrets and his classic strawberry shortcake recipe with the SOS bake sale attendees last Saturday.  Mark captivated the audience sharing baking tips and offering shortcake tastes! 

 
Chef Mark, who lives in Rochester Hills with his wife and two daughters has over ten years experience as an Executive Pastry Chef. He mentored under Executive Pastry Chef and Food Olympics Silver Medalist, Patricia Duda, and has been a finalist in the National Ice Carving Competition three times during his career.

Pastry Chef Mark Slessor’s Classic Strawberry Shortcake...

 
 

Biscuits

1 ¼ lbs All Purpose Flour

2 tsp. Salt

2/3 C Sugar

3 Tbsp Baking Powder

¾ Cup Butter, Cut into Small Pieces, Cold

2 Tbsp Vanilla Extract

1 ½ C Heavy Cream

 
 Method 

Combine Flour, Salt, Sugar and Baking Powder in Mixing Bowl.

Add butter to dry ingredients until butter is pea sized.

Add heavy cream and vanilla, mix just until it comes together into a dough ball.

Roll out on a floured surface to a ¾” thickness and punch out desired shapes.

Bake at 350 for 10-15 minutes.

Let cool and cut in half.

Pastry Tip from Mark:  Prior to baking the biscuits brush the top lightly with egg-wash and sprinkle raw sugar on top.

 

 Strawberries                                                               

1 C Strawberries – cut into quarters                          

2 Tbsp Powdered Sugar                                             

Combine in bowl and place strawberry mixture on top of shortcake (using one half of each biscuit).

Whipped Cream

3 C Heavy Cream

1 tsp Vanilla Extract

4 oz Sugar

Combine in a bowl and whip until medium peak. 

 

Pipe whipped cream over strawberries using a large star tip and cover with shortcake top.

  
 
This is some serious shortcake E-Trenders!

 

Congratulations to all who participated in the SOS Great American Bake Sale and a shout out to the Rochester DDA  who orchestrated a decadent event and more importantly raised over $3,000.00 for Share Our Strength which provided 30,000 meals for children in need of well balanced food.  Way to share your strength DDA!

If you are interested in learning more about Share Our Strength click here or if you would like to host a bake sale in your community check out the SOS link here for more information.

Savor the summer E-Trenders and thank you Executive Pastry Chef, Mark Slessor for sharing this signature shortcake recipe! 

   Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration!

 

Find us on facebook! 

 

 

 

 

 

 

 

 

 

SOS Bake Sale Bliss - by Sue Keels

 
Hello E-Trenders!  There is nothing like a hometown bake sale!  Baking always seems to bring people together, creating a strong community bond.  When I was asked to participate in Rochester's Great American Bake Sale on behalf of the Royal Park Hotel I jumped at the opportunity and quickly recruited Mark Slessor our talented Royal Park Pastry Chef and family member Judy Keels (AKA - Mom) to join in and help a great cause! 

Great American Bake Sales are held throughout the country to raise money for Share Our Strength which helps feed hungry children.  Being in the hospitality industry for many years, I have been involved with several SOS fundraisers in the past as this charity is near and dear to a culinary heart however, this was my first SOS bake sale and I was thrilled to be part of such a wonderful event hosted by the Rochester DDA. 

Share Our Strength’s goal is to end childhood hunger in America by 2015!

Share Our Strength’s highest priority is to make sure that every child in America gets the nutritious food he or she needs to learn, grow and thrive.  They accomplish this by improving the access that families all across the country have to healthy, affordable food and by working at the state and city level.  Last year SOS bake sales raised over one million dollars.

 

The Rochester DDA hosted the Great American Bake Sale during the local Farmers' Market last Saturday.  I was astounded by the number of donations we received from local businesses and community members.  Festivities included baking demonstrations, a cupcake walk, make & take chef hat station and over 300 dozen decadent desserts packed individually or by the dozens.

I was assigned to the cupcake selling station (imagine that!) there were dozens of cupcake creations and I was very inspired by all of the ideas!  Check out these beauties baked by the very talented Royal Park Hotel Pastry Chef, Mark Slessor.

  

Here is a closer look E-Trenders...

Red Velvet, Lemon Cream and Bumpy Layer Cupcakes!

 

There were so many amazing cupcakes, cookies, pies, bread, and other baked goods donated by our generous community and so much passion behind the baking and presentation!

 

I loved the way these smore, caramel apple and cherry cupcakes were perfectly packed and finished with a bright colored ribbon - what a great idea for a favor!

Another show-stopper...hot fudge sundae cupcakes!  These looked so delish - I just had to research the recipe online here and plan to bake them in the very near future.

 
Yellow heaven with a touch of bling.

 
Pretty In Pink!

 
The cupcake walk was a hit as children had their eye on the prize!  It brought back fond childhood memories of cake walk games hosted at birthday parties and neighborhood gatherings when I was growing up.

 
Big winner!

 
Messy but still a winner!

 
A shout out to our E-Trender friend Lindsay from Williams-Sonoma who demonstrated how to make the most adorable apple cakepops inspired by Bakerella.  E-Trenders you might remember Lindsay who partnered up with us for the "make whoopie" contest.  Be sure to click here for the whoopie details if you missed reading this inventive ET post.

 

By the way, if you are interested in making these apple cakepops or want to learn more about cakepops, you can purchase the Bakerella cookbook at your local Williams-Sonoma store or click here for the apple cakepop how to.

SOS volunteers Judy & Tom selling sweet treats!

 
 Look out cupcakes, there is some serious competition at the cookie station!

 

 Royal Park Pastry Chef, Mark Slessor captivated the bake sale audience with his classic strawberry shortcake demonstration which we will share with you later this week!

Here is a sneak peek...recipe to follow!

 

   Stay tuned for more bake sale bliss...

Are you an E-Trender?

Subscribe to the EventTrender Blog here. 

Simply add your email address to the upper right corner of our blog and you will be the first to receive our updated blog posts filled with entertaining inspiration!

 

Find us on facebook!