There are a couple of books I really want to share with you. They are ones I refer to over and over again for inspiration and for the tried and true or never fail me recipes.
The first is called The Art and Craft of Entertaining
It's actual a book I read cover to cover and looked forward to the next chapter wondering what she had to say. It's full of party planning ideas from organizing your dishes to making take home gifts for your guests to making napkin rings, menu planning and a slug of recipes.
She shows this idea of having an inspiration board of things you love and gradually seeing a plan come together by using and collecting things that are truly dear to you. A picture of a room, a bird plate or a cool looking cocktail in a distinctive glass could actual inspire your next party, she explains. Another book to share with you is one I've had since I was in my mid twenties. It's called Cookery for Entertaining by Marlene Sorosky. Yes, I know some of you weren't even born yet. It is one I still use and it never fails me. It's basically a cook book and also filled with instructions, pictures plus very, very good recipes. I refer to it often when I want to fix something really nice. This picture shows an Apple Puffed Pancake which I served to six girlfriends. I hosted a birthday brunch for two who shared the same birthday and we all enjoyed the party in my home, eating "real" food. Here is one recipe that I make often. It has the best taste and texture. I hope you will enjoy it too.
Chocolate Chip Coffeecake ~This is a favorite brunch recipe of mine ¼ lb. butter, room temperature 1 8 oz. pkg cream cheese, room temperature 1 ¼ c. sugar 2 eggs 1 t. vanilla 2 cups all purpose flour 1 t. baking powder ½ t. baking soda ¼ t. salt ¼ c. cold milk 1 (6 oz.) pkg. chocolate chips (1 cup) Pecan Topping: ¼ c. sugar 1 t. cinnamon ¼ c. chopped pecans Preheat oven to 350. Grease a 9”x3” springform pan; set aside. Prepare Pecan Topping; set aside. In a large bowl, cream butter, cream cheese and sugar. Add eggs 1 at a time, beating well after each addition. Add vanilla, flour, baking powder, baking soda and salt; mix well. Stir in cold milk and chocolate chips. Mixture will be very thick. Pour into prepared pan. Sprinkle with Pecan Topping. Bake 50 to 55 mins. til pick inserted in center comes out clean. Let cool 15 minutes. Remove outside ring from springform pan and cool cake completely. May be frozen. Makes 12 servings
In other news, Laura Lu @Hidden Promises has bestowed a very nice award to me! It's just my second one and I am thrilled that she selected me. It's called Sisterhood Award and isn't that just exactly what we have become ~~ a sisterhood of sorts.
Thank you sweet friend. I am honored to add this to my blog. :)