Dessert First

Meet Anne Thornton.  Host of Dessert First with Anne Thornton on the Food Network.   Not only is Anne my new favorite cooking show host, her recipes are to die for.  I recently discovered her show this weekend (where have I been??) while catching up on some weekend television.  As soon as I saw that she was making Salted Caramel Banana Macarons, I was sold.  

Make sure you tune in to the Food Network on Saturdays at 12:30pm/11:30 Central for her fabulously delicious show.

Here are some of my favorite recipes by Anne:

Salted Caramel Banana Macarons

Couture Caramel Apples

Deepest Darkest Chocolate Cheesecake

Almond, Pear and Cherry Pocket Pies

Cookie Dough Truffles with Sea Salt

Fruits of Life.

As I've mentioned before, despite this blog being all about sugar and sweets, I'm a very healthy eater and try not to indulge too often.  It seems odd, I know.  Recently, I've been asked by a few readers to share what a daily menu looks like for the Patterson family.  The request made me think about some of the staples we have in our diet.  The first thing that came to mind, which happens to be one of my/our favorites: FRUIT.  

This time of year happens to be one of my favorites because the fruit selection is so plentiful.  Twice a week I head to the grocery store or farmers market and buy fresh fruit in bulk (always loading up on the sale items!) and make a huge fruit salad.  To give you an example, I currently have: 3 pineapples, 5 mangos, 8 bananas, 10 apples, 2 baskets of blackberries and 2 bags of grapes in my refrigerator at this very moment.  Yes, it's time for our next salad to be made!  

Not only is fruit salad extremely healthy and full of much needed vitamins and antioxidants, it's also very refreshing.  

Here's a list of fruits we mix and max in our fruit salads:

Pineapple

Mango

Cantaloupe

Honeydew

Grapes

Strawberries

Blackberries

Blueberries

Papaya

Kiwi

Peaches

Nectarines

Oranges

Banana

You can choose any of these items or any of your favorite fruits and make your own signature salad.  You'll feel great about what you're doing and your body will thank you too.

P.S. My husband has admitted to me that my fruit salads were one of the many things that made him fall in love with me.  :)

Last Minute Easter Ideas.

Easter Candy Display

Running late and in need of some quick Easter decorations?  Fear not.  Sweet Nothings is here to give you some easy ideas and will leave you feeling like you've conquered that good ole' bunny!

Create your own tablescape, like the image above, by filling glass jars with colorful layers of bulk candy for a festive centerpiece. Or, create an Easter basket effect by nestling a white-chocolate bunny or lamp in green paper "grass."  Finish with ribbon and a tag, or attach a note to lid using double-sided tape.

Bright and cheery Lollipop Cupcakes will bring a big smile to any one!

Bird's nest cookies bring the true feel of Spring and Easter to your kitchen!  Not only are they delicious, they are made with 3 easy ingredients!  Check out the recipe here: Bird's Nest Cookies.

Quick, easy, and simple butter chicken recipe

Butter Chicken Recipe

Ingredients
1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala


Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

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Cupcake Love

{Mini Chocolate Cupcakes with Multicolored Frosting}

I'm gearing up for this weekend as there will be much to do to in preparation for Sweet Nothings Valentine's Day Sweets Table and photo shoot.  In keeping with amorous festivities, it's Cupcake Love on the Martha Stewart website.  Check out some of these amazing cupcakes and their recipes.  

My fave, the mini rainbow cupcakes.  So precious!

{Raspberry Cupcakes with Pink Buttercream & Lacy Chocolate Hearts}

{Frosted Chocolate-Buttermilk Cupcakes}

{Strawberry Cupcakes from Sprinkles Cupcakes}

{X's and O's Cupcakes}

{Pink Meringue Cupcakes with Raspberry Curd}

{Photos and recipes courtesy of Martha Stewart}

Be Sweet!

-Kristy

Recipe: Raspberry Meringue Hearts

{Photo by: Anastassios Mentis}

Valentine's Day is quickly approaching and this there's no better way to say "I love you" than with a heart-shaped dessert.  Check out the recipe below for these delectable Raspberry Meringue Hearts.

Recipe Ingredients:

Whites from 3 large eggs, at room temperature

1/4 tsp cream of tartar or cider vinegar

3/4 cup granulated sugar

1 tsp raspberry extract

1/8 tsp liquid red food color

Garnish: Confectioner's sugar

Supplies:

2 Large baking sheet

Parchment Paper

2  1/2-in. heart-shaped cookie cutter

Pastry bag fitted with a 1/2-in. plain tip or large sturdy ziplock bag with 1/2-in corner snipped off

Pencil

Recipe Preparation:

1. Position racks to divide oven in thirds; heat oven to 225ºF.  Line 2 large baking sheets with parchment paper.  With the cookie cutter and pencil, trace 16 hearts evenly spaced on each piece of paper.  Invert parchments so tracing are face side down.

2. Beat the egg whites with cream of tartar in a large bowl with mixer on medium speed until soft peaks form when beaters are lifted.  On high speed, gradually add sugar and beat 8 minutes or until stiff, glossy peaks form and mixture no longer feels grainy.  Beat in extract and food color until blended.

3. Spoon mixture into prepared pastry bag.  Using the heart tracings as a guide, pipe an outline, then continue to pipe concentric smaller hearts within the outline until the heart is completely filled with meringue.

4. Bake 2 hours or until meringues feel firm.  Turn the oven off; leave meringues in over 2 hours or overnight until the hearts are crisp and dry.  Peel off parchment.

5.  To serve, arrange on a plate and dust lightly with confectioner's sugar.

A sweet note: You can make these delicious hearts up to 2 weeks ahead and store in an airtight container at room temperature or freeze for up to 2 months.

Delish!

Be Sweet.

-Kristy

Martha Stewart Cookie App for the iPad!!

It's official folks.  Martha Stewart has her very own iPad application, Martha Stewart Makes Cookies.  So glorious!

I love this application for a number of reasons:  

1.)  I no longer have to print my recipes onto a piece of paper.  All of the recipes are safe, sound and easily accessible anywhere I go.

2.)  The app includes videos, baking tips, packaging ideas, kitchen timers, shopping lists and the ability to share a recipe with your friends.  It's like baking with Martha right in your very own kitchen!!  

3.)  The app went on sale for the holidays!!  For a limited time you can get the app for $4.99!  

4.) iPad + Martha Stewart = Amazing.

Be Sweet & Happy Holidays!!

-Kristy

Candy Recipes: Left-Over Halloween Confections

{Mini York Peppermint Patty Brownies}
Sunday will be filled with ghosts, goblins, monsters and witches and spook-tacular fun!!  For all of you parents out there who will have loads of candy coming home from your frightful trick-or-treaters, check out these easy recipes that your family will love and can be whipped up in a flash.

Having lots of candy in the house is always fun, but sometimes the sheer volume can be overwhelming.  These fun recipes will help all of that candy "magically" disappear sooner than later.  (Wink! Wink!)

Happy Halloween.  Have a "Thriller" of a night and be safe!

{Dulce De Leche and Snickers Terrine}

{Twix Cheesecake Pie & Skittles Meringues}

{Candy Corn and Pretzel Bark & Frozen Reese's Banana Pops}

{Kit Kat-Filled Angel Food Cake & SweeTarts Milk Shake}

{Twizzlers-Popcorn Snack Mix}

{Peanut M&M's and Jelly Cookies}

{Recipes and Photos courtesy of Real Simple Magazine}

Be Sweet.

-Kristy

Sweet Desserts on a Stick

{Food on a Stick from Sweet Paul}

I think I might be a little obsessed with desserts that come on a stick!  When did this trend become soo popular??  But hey, sweet things are always better on a stick, right?  

It's truly amazing what you can do with bite size desserts.  Who would have ever thought??

Click on the link below your favorite picture for the recipe and how-to's.

Have a fabulous day friends!!

{Raspberry Macarons from Tartelette}

{S'mores Pops from Gimme Some Oven}

{Ice Cream Pops from Instructables}

  

{Pie Pops from Bakerella}

{Hot Chocolate on a Stick from Giver's Log}

{Pop Tarts on a Stick from The Family Kitchen}

{Cheesecake Pops from Lemonpi}

{Chocolate-Strawberry Waffle Ball on a Stick from The Food Network}

{Cupcake Pops from Bakerella}

I can't wait to try the Pie Pops, Pop Tarts on a Stick and the Chocolate-Strawberry Waffle on a Stick.  

O. M. G. ... to die for!!

Be Sweet.

-Kristy 

Pumpkin Pie Bites

Oh how I L-O-V-E me some pumpkin pie!  And these mini pumpkin pies are to die for!!  Bakerella, the queen of cake pops, posted this fabulous recipe on her blog.  I can't help but share it with my fantastic readers.  I have received such wonderful compliments from you all - Thank you!!  You propel my inspiration and desire to continue by leaps and bounds.  I couldn't be more appreciative.

Enjoy this cute and simply sweet recipe.  

Roll out a refrigerated pie crust.  It comes 2 to a pack, so if you roll the crust a little bit thinner than it's packed, you'll have 24 pumpkin cut-outs.

Stuff the pie crust cut-outs into a mini muffin pan. 

Press the dough down, in and around each muffin cup.  Make sure the stem for the pumpkin remains sticking out.  It's a good idea to alternate muffin cups so the stems don't touch - you'll end up baking 2 batches this way.

Fill each pumpkin to the brim with pumpkin filling.

When you pull the mini pies out of the oven, they will be puffed up, but unfortunately gravity takes over and they will fall a bit.  No matter what, they are still so cute!!

Let the pies cool on a cooling rack.  

So easy and so perfect for Thanksgiving.  But, I lets be honest...who really wants to wait until then??  (Sound: Crickets)  I thought so, no one.  

Grab that chocolate and drizzle away!

Delicious!

Looking for something to use (and eat - wink!) right away?  Pipe little jack o' lantern faces on the mini pies.  I promise they will be devoured in a flash.

{Recipe & Images courtesy of Bakerella}

Have a wonderful day and remember, today is all we have.  Take advantage of it.

Be Sweet.

-Kristy