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July 3rd

Ready, Set, Weekend with Simply Beautiful Eating

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As you may already know, I’m Canadian BUT I have a ton of family and friends who live in the USA. I also feel that any excuse to celebrate and eat is fine by me. To commemorate the 4th of July, I thought it would be fitting to give you two sweet treats all dressed in RED, WHITE and BLUE. I couldn’t resist ordering some of these custom made donuts by miniliciousbyrachelle again AND I baked up an outta control cheesecake from an old recipe that is tried and true.
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When I wrote my blogpost on Canada Day, I gave you the top 11 things I love about Canada. Let me share my top 10 list of things I love about the USA in the eyes of a Canadian.

Here ya go:
1. The Star Spangled Banner – which I like to sing ……..out loud at the start of every ball game….which is fine because it’s so loud no one can hear me.
2. Walgreens – because they have just about everything you need in the makeup department without having to ship it through Amazon/Paypal to a US only address
3. REAL TARGET STORES – I can’t even begin to tell you how much ours (which lasted here for like a New York minute) sucked.
4. Cereal Selections – at the grocery store – they have Chocolate Chex™ Cereal for goodness sake.
5. Bloomingdales – right?
6. Restaurant portions – I can’t control myself
7. Dolla Dolla Bills – Love the US greenback single dollar bill – no loonies to weigh down your handbag
8. Hollywood – where all the stars come out at night (and during the day)
9. The Imperial System vs The Metric – I’m sorry fellow Canadians, but I still think in pounds, quarts, tablespoons and MILES!!
10. McDonalds™ Orange Pop – huh? Well, we stopped selling it here in Canada and it is the ONLY drink I can have with my Filet O’ Fish™ meal.

Mildred Stone’s 4th of July Cheesecake
For the Crust
2 cups graham cracker crumbs
2 tbls sugar
Pinch salt
5 tbls unsalted butter (if using salted butter, omit the pinch of salt), melted

For the Filling
4 pkgs cream cheese(8 oz/250g each), room temperature
1 cup sugar
3 tbls flour
6 eggs separated
1 tsp vanilla
1 cup sour cream
1 jar of cherry preserves (you can use any flavour here – strawberry and blueberry is delish too)

Preheat oven to 350 F.
Prepare crust by mixing graham crumbs with sugar, salt and melted butter.
Prepare 10 inch springform pan buy wrapping the bottom with foil so that no liquid leaks through when you place the filling in. I like to place the foil wrapped pan on a baking sheet that is lined with foil as well.
Press crumb mixture into pan and slightly up the sides. Bake crust for 10 minutes and let cool completely. You can place the cooled crust in the fridge while you make the filling. It will ensure that it is nice and firm.
Cream the cheese, sugar and flour until all ingredients are well blended.
Slowly add egg yolks and beat until light and fluffy.
Add vanilla and sour cream and continue beating until blended.
Beat egg whites to soft peaks and gently fold into cheese mixture just until it is incorporated
Pour into prepared graham crust
Take 2 tbls of cherry preserves and dot onto the top of the cheesecake gently.
Now take a knife and make a marbled swirl through the preserves.
Bake at 350F for 1 hour and 15 minutes.
Turn oven off and leave cake in oven with door ajar for 1 hour.
When cool, serve with mixed berries.43
So I bet you’re wondering who Mildred Stone is.
She was a lovely lady who my mom was friends with a long time ago. Honestly? I’m not sure why I have a bunch of her hand written recipes. One of which is a cherry cheesecake that I’ve been making since I was a teenager.
I think it’s okay to share this with you. Right Mildred464445
Happy 4th of July!
Debi @simplybeautifuleating
simplybeautifuleating.com

categories: Baking, Dessert, Dinner Party, Food, Guest Post, Holidays, Little Miss Foodie, Simply Beautiful Eating, Sweets

July 2nd

Shower Chic

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It is always a great honor to style and help coordinate a shower or special event for a close friend. This particular shower was for the girl marrying the best friend of my husband. Confused yet? Stay with me.
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I just may have to go as far as saying…this is one of my favorite showers that we have styled to date. I used a color palette of black, white, pink and gold which fit so perfectly in the venue that my friend’s mom chose for this party. This shower was held at Per Lei in New York City where they set the tone with tons of artwork and a loungey vibe.
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One of my favorite details of the set up was the oversized photos on the dessert table. Luckily these friends of mine took my advice and hired Sasithon Photography for their wedding. Sas shot their engagement photos and they were absolutely gorgeous. So I chose my favorites, blew them up and framed each to line the back of the sweets table.
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Throughout the tables I used bright pops of pink peonies and garden roses in small glass bud vases to decorate.
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We worked with our friends at Minted to customize the menus at each place setting. And we placed a black and white cocktail napkin under each water glass to really make the tables pop.
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Abby tossed gold confetti on the tables to add a little “glitz” to the party.
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And we completed the tables with mini pedestals of cupcakes each with “eat me” toppers made by our favorite Etsy designer All that Glitters.
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On the dessert table we worked with Bake-tique 212 NYC for the beautiful chocolate and vanilla cupcakes as well as s’mores pops. YUM.
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For the cake, our girl Angela of Making that Cake nailed it with a painted gold design. And we completed the look with a fresh peony on top.
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To thank the guests for coming out to celebrate we sent everyone home with a mini bottle of “Pop” champagne.
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It was an afternoon to remember….and next up….the WEDDING! Can’t wait to celebrate these two.
Cheers!
Photos taken by Maggie Antalek

categories: Cake, Confetti, desserts, Flowers, Little Miss Foodie, little miss party, Party, Party Favors, Party Stylists, Restaurant review, Shower, Sweets

July 1st

LMP Summer Sips with CB2

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When life gives you lemons…what do you do? You slice them and make lemonade!
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We have teamed up with our favorite home furnishing brand, CB2 to show you how we are serving our lemonade this summer….and we want to know….what type of lemonade do you fancy?
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We always look to the season to guide us when planning a menu and styling a table. When visiting our local farm stands we work with color palettes dictated by what is bright and fresh.
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Here we have lemonade 4 ways which we’ll be serving to our guests all summer long!
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Classic Lemonade:
Using the CB2 Glass Beverage Dispenser
Add 4 cups of fresh squeezed lemon juice and then fill the rest of the dispenser with ice cold water leaving 2-3 inches from the top.
Add sugar to taste.
Add in ice and lemon slices before serving.
Styling tips for your classic lemonade stand:
1. Acrylic outdoor glasses are the best for avoiding glass breakage.
2. A pretty paper straw will make everyone’s drink more festive.
3. A bright colored watering can makes for a cool looking vase for flowers.
4. DIY Tip: paint a wood crate in an ombre pattern by mixing a solid color with white paint until you reach your desired shades. Use as a riser to prop your beverage dispenser on top of for easy serving.
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Berry-infused Lemonade:
Using the CB2 Glass beverage dispenser
Fill the glass pitcher with store bought lemonade and plenty of ice.
Add tons of fresh or frozen berries.
Styling tips for your berry-infused lemonade:
1. Set out a few pre-poured glasses so guests can grab when they arrive.
2. We used the stainless steel snack bowl as a vase for peonies that we picked from our garden.
3. Set out a bunch of mint for guests to add to their drinks if they wish.
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Fruit-ade:
Fill glass beakers with homemade or store bought lemonade.
Add sliced fruit such as berries, peaches, whatever your heart desires and let the drinks infuse for at least one hour before serving.
Styling tips for your fruit-ade:
1. Use a planter as an ice bucket for chilling wine or sparkling water to top off your drinks with. Before you fill with ice line the planter with food safe plastic wrap or parchment paper. And don’t forget the ice tongs!
2. Use a watering can to fill with a bunch of mint for a fresh smell and unexpected look on your bar.
3. The black cake pedestal is perfect for propping up the beakers to give height to the table.
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Fresh Herb Lemonade:
Using the CB2 Glass beverage dispenser
Fill will a mix of store bought or homemade lemonade, ice cold water, ice and lemon slices.
Set out cups of herbs for guests to add to their drinks.  We used rosemary, mint and thyme.
Styling tips for your fresh herb lemonade:
1. Use stainless steel snack bowls to fill with lemons for a bright pop of color on our bar.
2. We used a black cake pedestal to prop up the beverage dispenser for easy serving.
3. This glass beaker makes for a unique vase for fresh flowers from the garden.
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So? Tell us what kind of lemonade you’ll be sipping on this summer in the comments below….we want to know!

categories: Backyard BBQ, Cocktail party, Cocktails, Dinner Party, Flowers, Little Miss Foodie, little miss party, LMP On Long Island, Party, Summer Menu

June 29th

Mandy’s Meals & More

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So every time I go to the grocery store, I get more feta. Even when there is plenty in the fridge…I don’t know why, but I hoard boat loads of feta.
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The good news is, feta is delicious and goes with almost every salad I can think of. This salad was inspired by a recipe on the scaling back blog. Once I saw pickled blueberries I was sold! I didn’t have any farro so I used wheat berries instead.
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Such a fresh salad, perfect for picnics, BBQs, weeknight dinners or even work lunches!
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Pickled blueberry, feta and wheat berry salad
Adapted from Scaling Back Blog.
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INGREDIENTS
For the pickled blueberries
1 cup rice vinegar
¼ cup sugar
½ teaspoon kosher salt
3 cloves
1 cinnamon stick
3 juniper berries
1 bay leaf
1 pint blueberries

For the farro salad
1 cup farro (I used wheat berry)
1 small bulb fennel, thinly sliced
½ cup pickled blueberries
¼ cup parsley, finely chopped (I omitted parsley)
¼ cup mint, finely chopped
¼ cup pistachios, shelled and chopped
¼ cup feta cheese, crumbled
2 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lime juice
1 teaspoon reserved pickling liquid
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INSTRUCTIONS
For the pickled blueberries:
1. In a small saucepan place the vinegar, sugar, salt, cinnamon, juniper and bay leaf. Bring the mixture to a boil and stir until the sugar and salt have dissolved. Let cool to room temperature and then add the blueberries to the brine. Refrigerate 8 hours or overnight. Blueberries will keep in the fridge for about a week.
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For the farro salad:
1. Place farro in a medium saucepan with 4 cups of water. Add a pinch of salt and bring to a boil: reduce heat and simmer until tender, 35-40 minutes. Drain and transfer to a bowl to cool.
2. Add the farro to a large bowl along with the fennel, blueberries, parsley, mint, pistachios and feta cheese. Toss with the lime juice, olive oil and reserved pickling liquid and season with salt and pepper. Taste and add more of the brine as needed. Serve with additional pistachios and herbs on top if desired.
Enjoy!
M
xx

categories: Appetizers, Dinner Party, Guest Post, Healthy, Little Miss Foodie, Salad, Summer Menu

June 25th

Ready, Set, Weekend with Simply Beautiful Eating

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As a citizen of the “true north”, it was only fitting to do a Canada Day post using lots and lots of RED & WHITE. Once again, my friend Minilicious by Rachelle provided perfect mini donuts to use in this shoot.CD9
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They are seriously adorable and even better – baked not fried. She also supplied an added bonus – huge sugar cookies which were decorated in the colors of the Canadian Flag – take a look at those maple leaf sprinkles…….weeeeeee!!
The donuts are simple to make at home, but why bother if you live in the Greater Toronto Area. Look her up – she does all the work for you and they are great for just about any occasion.CD1
Here are some things I love about being Canadian:
1. Our Flag – Is there any other flag as recognizable with that Maple Leaf? I don’t think so.
2. Fellow Canadians – We’re basically really nice people eh?
3. Freedoms – Free-est country in the world…..that doesn’t mean things are free here…we still have to pay for our stuff.
4. Health Care – Free healthcare means we don’t have to mortgage our homes when we break a hip. It’s not perfect, because you if you do fall and break something it takes up to 9 hours for a doctor to have a look at it in the ER, but who’s complaining?
5. Maple Syrup – I mean, pancakes and waffles need this…….I need this…….we all need this.
6. Poutine – Fries, Cheese, Gravy… um hello? That’s why we have free healthcare!
7. Smarties – The Canadian version of M & M’s but in my opinion better – “when you eat your smarties do you eat the red ones last?” I DO!
8. Ketchup Chips – I can’t believe my niece (Little Miss Party) has to smuggle these back with her to the USA. Why?
9. Our Money – it certainly goes up and down like a rollercoaster against the greenback, but look at all the pretty colors!
10. Toronto – The city that I was born and raised in. A multicultural delight with loads of things to do, eat and see.
11. and lastly – BEING A PROUD CANADIAN. I love and respect our Country and the world seems to like us as well.

Show us your red and white – HAPPY CANADA DAY!
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Canada Day Sugar Cookies
3⁄4 cup butter (1 1/4 sticks, softened to room temperature)
1 cup granulated sugar
2 large eggs
1⁄4 tsp real vanilla extract
2 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Cream butter with sugar.
Add eggs and vanilla and blend well.
Sift together dry ingredients and add to butter/sugar mixture.
Chill at least 1-1/2 hours.
Roll on floured board to 1/2 inch thickness
Cut with desired cookie cutters.
Bake at 350F 8-10 minutes on a greased cookie sheet. (you don’t want these too brown so keep an eye on them)
Cool and frost with your favorite frosting!
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See ya next week!
XO
Debi @simplybeautifuleating
simplybeautifuleating.com

categories: Baking, Dessert, Holidays, Little Miss Foodie, Simply Beautiful Eating, Sweets, The Garden of Eatin'

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