Tuesday, April 30, 2013

DIY Bow-Tie Napkins

Hosting a Mother's Day Brunch?  Use this adorable napkin fold to add a little pizazz to your table setting.

For this project, we used the Lavender Napkin.

  1. Beginning with the napkin face down, fold the left and right edges to meet in the middle.
  2. Next, fold the left and right edges in again to meet in the middle.
  3. Then, fold the napkin into thirds using the top and bottom edges
  4. Finally, place a ribbon around the middle of the napkin, pulling it tight and securing to create the bow-tie.
  5. Fluff, and enjoy!

For our favorite Mother's Day Recipes and Ideas, visit our Pinterest Board!

Tuesday, April 23, 2013

Make Your Own Chopstick Holders

If you are hosting a dinner party featuring a recipe such as Sriracha Teriyaki Stir Fried Pork or Sweet and Sour Glazed Chicken, dress-up your utensils with these chopstick holders! Not only are they easy to make, they are a fun way to uniquely decorate your table. Learn how you can make your own by following these easy steps;

1. Use an 8” square piece of paper, color side down

2. Fold in half vertically, crease well, unfold

3. Fold outer edges to the center, crease well, unfold

4. Fold the top right corner to meet the center crease

5. Fold the top left corner to meet the left crease

6. Fold the left column over itself

7. Fold the left column over itself again

8. Fold the right column over the left column

9. Fold the bottom up, and secure with tape

10. Flip over, and enjoy!

To download a template, click here!

Wednesday, April 17, 2013

Our Favorite Cheese Ball Recipes

You're invited to a party and don't know what to bring.  We've all been there - do you bring something hot or something cold?  A drink or a dessert?  One standby that always seems to be a crowd pleaser is the cheese ball.  Served with crackers or veggies, this easy appetizer is always a hit.  Here are a few of our favorite cheese ball recipes! 

Old Farmhouse Chutney Cheese Ball

  • 16 oz cream cheese, softened
  • 1/2 cup Stonewall Kitchen Old Farmhouse Chutney
  • 1/4 cup green onion - diced
  • 1 clove garlic - crushed
  • dash of salt
  • dash of pepper
  • 1/2 cup Colby cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 1/2 cup pecans
  1. Mix together the cream cheese, Old Farmhouse Chutney, scallion, garlic, salt & pepper.
  2. Fold in the Colby and Monterey Jack cheeses.
  3. Form the mixture into a ball and roll into the chopped pecans.

Blue Cheese Herb Mustard Cheese Ball

  • 2 - 8oz packages cream cheese, room temperature
  • 1/3 cup Stonewall Kitchen Blue Cheese Herb Mustard
  • 3 tablespoons green onion, chopped
  • 3 tablespoons crumbled blue cheese
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/2 cup pecans, chopped
  1. Mix together the cream cheese, Blue Cheese Herb Mustard, green onion, blue cheese, garlic, salt and pepper until well combined.
  2. Chill mixture for one or more hours.
  3. Form the mixture into a ball and roll it into the chopped nuts.

Thursday, April 4, 2013

Do your eggs and butter really need to be room temperature for baking?

Why use room temperature butter and eggs when baking? Let’s look at the science behind it...

Have you ever gone to bake a batch of cookies or a cake and the recipe calls for room temperature butter or eggs? Does it really matter? Is it worth the time?

The main reason for using room temperature ingredients is you will get better “lift” in your cookies or cake. If you use cold butter and cold eggs your baked goods will be dense and less tender. When you cream your room temperature butter with sugar air bubbles are trapped and then expand when heated causing lift. Eggs whites get the most volume when whipped if they are warm.

What is room temperature?
Room temperature is about 65˚F. To test butter hold it in your hand and press firmly with your thumb, there should be a slight indentation. If the butter is too warm you will have a negative outcome.

In a hurry? There are a few ways you can speed up the process of bringing your ingredients to room temperature:
• Place your wrapped butter and eggs in warm water, not hot, for about 5 minutes.
• Cut butter into small cubes and leave on the counter. The greater surface area will warm faster.
• Microwave wrapped butter in 5 second intervals. Turn the stick one quarter each interval until the butter is softened, but not melted.
So enjoy your baking without having to wait for your butter and eggs to come to room temperature on the kitchen counter and make tender and delicious baked goods! Happy Baking!

Tuesday, April 2, 2013