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Saturday, June 11, 2011

More planning

Well, I was outbid on the corset. Oh no! You might be thinking, but have no fear! I bought a cool outfit for the party for $17 and I can always wear what I bought. :) I was walking through Urban Outfitters today and came across some animal prints and other designs. So, when I got home I looked on eBay and found some cool clothes for 90% off of what Urban Outfitters and Hot Topic. Here is what I bought:










And the black shirt you saw me wearing yesterday, I am going to put that overtop the bra, but I won't be buttoning the shirt (totally Gaga style). It's going weird walking around in lingerie. O_O

We're ordering sandwiches from Wegmans so we don't have to do much cooking (except for the cake). I still want to bake something besides the cake, but I know mom would flip. I found a recipe for Mincemeat pie, but I don't think it'd be a big hit:




Meatless Mincemeat Pie

By: MARBALET 
"A sweet mincemeat treat! May use brandy or apple juice in place of the rum."
 

Ingredients

  • 1 (18 ounce) jar prepared mincemeat pie filling
  • 1 1/2 cups chopped walnuts
  • 2 apple - peeled, cored, and chopped
  • 1/2 cup packed brown sugar
  • 1/4 cup rum
  • 1 tablespoon lemon juice
  • 1 recipe pastry for a 9 inch double crust pie

Directions

  1. Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
  4. Bake in preheated oven on low shelf for 40 minutes or until golden brown.

Footnotes

  • Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
     

    Blue Ribbon Mincemeat Pie Filling

    By: Cali 
    "An old-time delicious mincemeat pie filling. I have frozen this filling in zip-lock baggies, since I don't use a pressure canner. Apple cider can be used in place of brandy if preferred."

     

    Ingredients

    • 3 1/4 pounds lean ground beef
    • 12 cups apples - peeled, cored and diced
    • 6 cups raisins
    • 1 cup brandy
    • 1 tablespoon ground cinnamon
    • 1 tablespoon ground allspice
    • 1 tablespoon ground nutmeg
    • 3 1/2 cups white sugar

    Directions

    1. In a large skillet over medium heat, cook the ground beef thoroughly. Being sure not to over-brown it.
    2. Place chopped apples and the cooked ground beef in a food processor and pulse until the mixture is made up of pea sized chunks.
    3. In a non-reactive skillet combine the apple and ground beef mixture with the raisins, brandy, ground cinnamon, ground allspice, ground nutmeg and the white sugar. Simmer for 30 minutes.
    4. Cool filling to lukewarm and pour into freezer bags (2 cups per bag). Freeze filling until needed. One baggie will fill one 8 inch double crust pie. Thaw filling before using.

    Footnotes

    • Baking pie is a rather straightforward technique, but a few tips can only help to make your pies come out looking and tasting perfect!
       
       
      I have a really good recipe for a blueberry pie, so I might see if I can make mini ones in addition to the cake. What the cake is going to be:

      Jello Poke Cake

      1 box Betty Crocker® SuperMoist® white cake mix
      1 1/3 cups water
      1/2 cup vegetable oil
      3 egg whites
      1 package (4-serving size) any flavored gelatin
      1 cup boiling water
      1/2 cup cold water



































































         
      1.  1 Heat oven to 325°F. Place rose shape bottom in Betty Crocker® Bake Art springform pan. Spray bottom and side of pan with baking spray with flour. Make cake mix as directed on box using water, oil and egg whites. Pour batter into pan.
      2. 2 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
      3. 3 Poke cake all over with fork. In small bowl, stir gelatin and boiling water until dissolved; stir in cold water. Pour over cake. Refrigerate 2 hours.
      4. 4 Run knife around side of pan to loosen cake. Invert cake onto serving plate; carefully remove pan bottom. Garnish cake with berries. Store covered in refrigerator.

       

      We'll also be scrapbooking, most likely shirt design, karoke, drinking games (alcoholic and non-alcoholic, anyone can participate), dancing, the costume contest, and whatever else. I hope this party is fun. I get nervous planning.

       
     
 

 



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