Posts for December 14th 2006

Come Party With Me

How Do You Invite?

When it comes to inviting guests to a party, I like to send out real invitations by snail mail.

When it comes to inviting guests to a party, I like to send out real invitations by snail mail. If I don't send them by mail, I personally call or text my guests to let them know they have been invited to a party. I never ever send Evites. Call me old fashioned but I hate, HATE, hate Evites. They just don't seem that personal.

Invitations serve two purposes: (1) they provide guests with the necessary information about your party and (2) they create a mood, tone, and ambiance for the party before the party has even begun. With templated uniform Evites you lose step 2 completely. I dislike how the Evite system allows guests to see who is invited and who can and cannot attend. Isn't half the fun of attending a party wondering what exciting and interesting people you will meet there? With Evites not only do you lose the mood of the party but the mystery as well.

Whatever type of invitation you decide to send, you must remember to always put the following information: the what, why, where and when. What is the occasion for the party and why are you throwing it? Are you celebrating your dog's birthday? Your husband's promotion? The season finale of Grey's Anatomy? Let your guests know why you are hosting the event. When is the party? What day and at what time? Where is the party? Is it at your house, a restaurant or a friend's house? Be specific - if it's an afternoon party, state 5 o'clock pm and give directions to the location. Lastly be sure to indicate special extras at the bottom of the invite: RSVP deadlines, requested dress, presents vs no presents, BYOB, etc. all fall into this category.

And, if you really love Evites and insist on using them, be sure to upload a personalized image and spend some time making sure the colorscheme and template fit the mood of your party.

How Do You Invite?

baking

My Hands-Down Favorite Ginger Cookies

I'm usually not one to Super-size anything, but I'll make the exception for cookies.

I'm usually not one to Super-size anything, but I'll make the exception for cookies. Last year one of my good friends bought me Elinor Klivans's Big Fat Cookies, a beautiful book full of tantalizing treats. The first recipe I tried, Super Sized Ginger Chewies, ended up being the last... I just can't get enough of these cookies! I'm sure the rest are just as fantastic, but believe me, once you try these you'll need to make more. For the recipe, read more

recipes

Baking with Applesauce

There was an interesting discussion over at the Kitchen Goddess group regarding the substitution of applesauce for oil.

There was an interesting discussion over at the Kitchen Goddess group regarding the substitution of applesauce for oil. Lucky for us, FitSugar heard about it and gave us the lowdown.

Now you might be asking yourself, could this really taste good? The answer is yes. Take your best cookie recipe and give it a try. I'll be honest, it won't taste as fantastic as the original, but it'll be healthier and in my book that means I don't have to feel so guilty.

If your favorite recipe is too good to mess with, then look for one that calls for applesauce to begin with. For yummy Applesauce Cookies, read more

recipes

Penne with Parmesan Cream and Prosciutto

I'm a sucker for food magazines.

I'm a sucker for food magazines. If I see a drool-worthy dish on the cover, then I know that magazine's going home with me. This month's Gourmet lured me in with their tempting holiday cookies, but held my attention long enough to discover their tasty everyday dish of Penne with Parmesan Cream and Prosciutto. With only four ingredients, it's a recipe that's definitely going to become one of my go-to in a pinch staples.

To start things off here at YumSugar, I thought I'd share this yummy delight with you. All you'll need is heavy cream, finely grated parmesan, penne and little bit of prosciutto. To view the recipe, read more

YumSugar

YumSugar Has Arrived!

Hello ladies (and gentlemen)!

Hello ladies (and gentlemen)! I am extremely excited to announce the arrival of the latest Sugar Network installment, YumSugar. I'll help plan your parties while teaching you how to poach an egg. You'll learn how to pick the perfect peach, jazz up store bought guacamole and pair a dry Jack with a medium bodied Pinot. I'll also help you find innovative ideas for themed invitations and delectable menus to create culinary masterpieces.

Whether you are the hostess with the most-ess, a rookie looking to polish your chopping skills or a domestically challenged diva, YumSugar is your go-to site for all things fabulous in and around the kitchen.

Do you have a no fail recipe that gets compliments every time? Send it to me! I look forward to hearing all about your kitchen catastrophes and mouth-watering memories. If you're hungry for more, keep on reading because YumSugar is here and it's so good, it's to die for!

baking

YumSugar Preview: Fresh Cookies Any Time

The holidays are just around the corner and we're happy to announce that YumSugar.com will be here just in time!

The holidays are just around the corner and we're happy to announce that YumSugar.com will be here just in time! Starting this Friday, YumSugar.com will be your go to place for delicious recipes, entertaining tips and festive cocktails. See below for a sneak peek:

Since I never know when a cookie attack is going to happen, I like to keep a batch ready in the freezer at all times. They're perfect for unexpected guests, quick dessert or anytime you want a little treat.

Line a baking sheet (or any firm tray that will fit in your freezer) with parchment or wax paper. Portion out the dough like you would if you were baking (except, don't worry about the spacing). Stick the sheet into the freezer for a few hours or until the dough is mostly frozen (they should be firm and not sticky/gooey).

Once frozen, you'll be able to pick them up and put them into an airtight container. I prefer a ziploc freezer bag, it takes up less space and I can write the cookie type, oven temp and time needed right onto the bag. The dough should keep for three months, but good luck making them last that long!

For best results you should let the dough thaw before cooking (only take out what you're going to use). Tossing them directly into the oven will result in undercooked middles (which are sometimes wonderfully tasty). If I'm going to put them in frozen, I usually lower the temp a bit and keep them in longer. However, you'll have to pay attention because the edges will crisp quicker than the frozen middle can cook. The perfect time/temperature ratio will depend on your cookie recipe.

Note: This method works best for drop cookies. Drop cookies are cookies that are made by forming balls of dough and dropping them on to the pan (such as chocolate chip, oatmeal, etc.).

YumSugar is coming soon. Sign up to receive an email notification as soon as we launch!