Category Archives: Holiday

{It’s a Fashionista Christmas…}

No Christmas tree is EVER complete without the bejeweled high-heeled ornaments…

xoxo,

 

 

 

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Belle of the Ball

Happy Tuesday Lovies!  Did you dress up yesterday for Halloween?  What costume did you wear?  I don’t usually do Halloween but had I been invited to a fabulous masquerade ball, I can assure you that I would have attended with bells on (or more like some exquisite ball gown).

image via:   {this is glamorous}


{My Holiday weekend in food…}

Al fresco dining…nothing puts me in a better mood than great friends, good food, and people watching.

Baked Brie cheese and fig sauce…yummilicious!!!

Nothing says “I love you” like a friend baking you a deep dish cookie … LOVE YOU IRMA!!!

Tardy to The 2011 New Year’s Resolutions Party

It’s February! Egad!!!! What on earth happened to January???  Forgive me, my darlings, for just getting around to my first post of the New Year.  I had such high hopes this year of being more organized with my time but…sigh…it’s evident that I still need to work on this.  Well, out the window goes New Year’s Resolution #1.  Heh!

I’m not sure why, every year, I paint myself into a tidy little corner by creating these lofty resolutions that will only serve to agitate me even further when something doesn’t get done. I need to relax (that was New Year’s Resolution #2).  I need to hang up my Wonder Woman outfit and remember that I don’t have to do it ALL or be everything to everyone.  Hmmm…maybe I should have put THAT on my list too…but I digress.  Since I have a penchant for list making, perhaps my focus should be on bite sized endeavors instead of these huge, impossible-to-accomplish, lists.   

So, I guess in keeping with my new attitude, I’m shredding my resolutions list, cutting myself some slack, and rewarding myself with two lovely scoops of some Pralines and Cream Cake. Yum! 

 Have an amazing weekend my darlings!  Smooches. xoxo

via {this is glamorous}

Wordless Wednesday

Enjoying my Holiday in Aguadilla, Puerto Rico

 

Tasty Tuesday

I enjoy the concept of Tasty Tuesday so much that I’ve decided to share my passion for Fondant Glazed Petit Fours. These delicious yummies will have your guests singing your praises as the best hostess EVER or put a smile on the hostess face when you bring these lovelies with you.  =)  Here is the recipe:

Ingredients

  • 4 egg whites
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 2 cups sifted cake flour
  • 1 tablespoon baking powder
  • 2/3 cup milk, at room temperature

For the Fondant:

  • 2/3 cup corn syrup
  • 2/3 cup hot water
  • 7 cups powdered sugar
  • 6 drops lemon extract
  • Food coloring

For decoration:

  • 2 ounces semisweet chocolate, melted
  • Silver dragee

Directions

Preheat oven to 350 degrees F.

In a mixer fitted with a whisk attachment whip the egg whites until stiff but not dry. In a mixer fitted with a whip attachment cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla and almond extract and mix well.

Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add 1/3 of the flour mixture to the butter mixture and mix. Add 1/2 of the milk to the butter mixture and mix. Add another 1/3 of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites.

Pour the batter into a parchment lined jellyroll pan and smooth the top with a spatula. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan then chill.

To make the fondant: Whisk the corn syrup into the hot water until dissolved, then whisk in the powdered sugar until smooth. Stir in lemon extract. Divide into smaller bowls and color with food coloring, adding color until you achieve desired shade.

To make the petit fours, cut the cold cake into small squares, rectangles, and circles using small cookie cutters. Place the cakes on a wire rack over a pan to catch the drippings, inverting them in order to have the golden layer on the bottom. If the fondant has become stiff, just whisk until smooth again. If the fondant is has not become to stiff, proceed to the next step. Either dip the cakes into the fondant and place on the rack to drain or ladle the fondant over the cakes, making sure all sides are coated. Once they are set, they should be coated again. Let dry, then with melted chocolate or colored fondant, pipe thin decorative lines or use silver dragees.

Cheers, Salud, and Happy Holidays!

Recipe courtesy of  Food Network

Image courtesy of Bing