A Breakfast at Tiffanys Bridal Shower

I know it's been way too long since my last post, but I'm back and I'm so excited about my come back post.  My little sister is getting married this fall and this weekend was her bridal shower.   Ever since she got engaged I knew I wanted to do a Breakfast at Tiffany's Shower since Audrey Hepburn is her favorite actress.  I have been saving Tiffany boxes and bags for over a year!
The shower was held at a local inn and I really made an effort to incorporate the Breakfast at Tiffany's theme into everything.  We started the shower in the morning so that we would be able to serve our guest breakfast.  The menu included waffles and the bride's favorite eggs benedict.
For the tables we alternated the centerpieces between large champagne glasses (filled with ginger ale)  and Tiffanys bags.   Both were decorated with pearls.   We were also lucky that the inn offered a Tiffany blue color as a napkin option!
Rather than a cake we did mini cupcakes in chocolate and vanilla.  These were done by 5 Bites Bakery in Wellesley, MA.  I love how the bakery  matched the Tiffany blue and had the fondant bows!

Since the cupcakes were mini we did two for each person.

And of course for the favors I made cookies.  I went with the a Tiffany's Box design and kept it simple.  I used the #104 tip to create the ribbon affect with the icing. 

The favors were bagged and displayed on the same table as the cupcakes.
Throughout the dinning room we had Tiffany boxes and posters from the movie.  We did a Bridal Bingo game during gifts and gave out Breakfast at Tiffanys mugs, reusable bags, and a Audrey Hepburn bobble-head! 
It was a great shower and my sister was very happy which is what mattered!   I hope you enjoyed reading about it as much I enjoyed planning it! 

Green Velvet Cheesecake Bars

It's almost St. Patrick's Day time to start thinking green and using all my Guinness recipes.  I actually just made a batch a Guinness Cupcakes per Mr. Apron's request.  And I'll make another batch later this week to bring into work.   

For this year's St. Patrick's Day I wanted to feature something a little different.  I saw these bars months ago and pinned them (yes, I am on pinterest) with the idea of making them for St. Patrick's Day.  Rather than making red velvet bars, I made them into green velvet bars.  Now what's the difference you might be asking between green velvet and red velvet and the answer is food coloring.  Instead of red, I used green.  The rest is the same.  And they taste exactly the same.  So feel free to take red velvet recipes and change up the color based on the occasion!  

Green Velvet Cheesecake Bars
1/2 cup butter
2-oz dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tsp green food coloring
2/3 cup all purpose flour
1/4 tsp salt
8-oz cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract

Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes. In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain. Pour into prepared pan and spread into an even layer. To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula. Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned. Let cool completely before cutting. 

Luau Cookies

Aloha!  I don't know about you but this February weather has me dreaming of Hawaii.   It may be more mild than last winter, but it is still winter.

Mr. Apron and I love Hawaii.  We first went to the Big Island for spring break when we were in graduate school, and we love it so much, that we went to Maui for our honeymoon.
One of my favorite things about Hawaii are the sunsets.  Mr. Apron took the photo above on our first trip to the Aloha state. I know it looks like post card, but he really did take it.
And of course no trip to Hawaii is complete without going to a luau.   We went to the Old Lahaina Luau on our honeymoon.  As much as I as like the show, the highlight for me is always the food, except the poi.  (If you've had poi you know what I'm talking about.)  The mai tais are also high on my list as well. 
In the spirit of a Hawaiian Luau I made sugar cookies this weekend for a party.  Although  the weather in Boston might not quite be as warm as Hawaii, the brightly colored cookies brought a little sunshine into a cold February weekend.    

Sugar Cookies 
6 cups all-purpose flour 
3 teaspoons baking powder  
1 teaspoon salt  
2 cups unsalted butter  
2 cups granulated sugar  
2 large eggs  
2 teaspoon vanilla extract  

Cream sugar and butter until fluffy, about 5 minutes. Add eggs and vanilla. Mix dry ingredients in separate bowl and add to butter mixture. Mix well. Put a handful of the freshly made dough between two sheets of parchment paper and roll to desired thickness. Repeat with the rest of the dough. Put the rolled dough, including the parchment paper, on a cookie sheet and refrigerate for 10 minutes or longer. Your dough will be chilled and ready to cut and bake with now wait and no added flour! Repeat with scraps after cutting cookies. Bake at 350 degrees for 8 -10 minutes. Let cool.

Source: Fancys Flours

Royal Icing
3 tablespoons Meringue Powder
4 cups confectioners' sugar sifted 
6 tablespoons warm water
Beat all ingredients until icing forms a peak (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). 

Source: Wilton