Southern Protocol

I lose hours of my day stumbling around on Etsy.com. I can never get over how MANY sellers, boutiques, categories, etc there are – it’s unbelievable! And everything is gorgeous. We refer all of our brides to the site for little day-of details: signs, escort cards, fascinators, birdcage veils, cake toppers… and now we can send all of you looking for little non-wedding gifts there, too!

Courtesy of one of our lovely graphic designers, I found KcSoapsNmore – obviously, she makes soaps. The deceiving part, is you’d think that her soaps were delicious little desserts! How CUTE are these?! Soaps in the shape of all kinds of sweets! Talk about the perfect favor for a bridal or baby shower, or a unique addition to a little girl’s bathroom sink. Just make sure you tell the receiver that it is indeed soap (do people still punish children by washing mouths out with soap? This would’ve made that much easier, eh?)

I can’t even imagine the time and patience that goes into these little soaps; store “owner” Kasey considers herself more of an artist, and we have to agree. Head over to her etsy store, and then don’t blame us when the website sucks you in!

I know that I’ve already given y’all a “something sweet” Halloween treat this month, but my mother just forwarded me this recipe and I burst out laughing. How hilarious are these?! Not to mention that chocolate covered strawberries are one of my favorite desserts of all time. If you’re looking for a last minute addition to your Halloween party menu this weekend, definitely use this recipe – it doesn’t even require any baking, and they’re SURE to be a super huge hit.

Literally can’t stop laughing at the picture.

Sidenote: St. Louis Entertains, the website from which this recipe hails, is always overflowing with great party tips and recipes… definitely add it to your bookmarks!

Strawberry Ghouls
-1 package of regular or organic strawberries
-1/2 package of white candy melts (or white chocolate chips)
-1/4 cup of semi-sweet chocolate chips

Wash and pat dry strawberries. Prepare a large piece of wax paper. Melt the candy melts in a double boiler, or follow the package instructions. Dip the strawberries into the melted chocolate and set on wax paper. Within a few seconds, place the chocolate chips as the “eyes” before the candy sets.

Melt the remaining chocolate chips in a double boiler and draw oval mouths with a toothpick.

It’s about this time of year that my diet starts to slide into dangerous sweet-dominant territory. I’m not even a huge sweets person, but Halloween marks the descent into the festive holiday season, and you just can’t say no to many of its treats.

My particular downfall in October is candy corn. I don’t understand how little triangles of pure sugar can make me so happy – and then so sick – but I crave the autumn mix bags. So imagine my delight when I stumbled across this recipe: Halloween Cookie Bark. It’s essentially a ton of bad for you treats all mixed into one convenient medium, and I’ll need to try it immediately!

Halloween Cookie Bark (Makes about 16 portions)
-14 to 16 whole Oreos, broken up (use the orange Halloween Oreos if you can find them!)
- 1.5 cups mini pretzels, broken into pieces
-1 pound white chocolate wafers
-1 cup candy corn
-Brown and orange colored sprinkles, as needed

Place waxed paper on large cookie sheet. Spread cookies, pretzels, and about 3/4 cup of the candy corn into a 13×9″ rectangle on the paper.

Place chocolate in glass measuring cup and heat in microwave for about 1.5 minutes. Stir and then microwave for an additional 30 seconds, or until melted and smooth.

Drizzle melted chocolate immediately over cookie mixture, spreading with spatula (if needed) to coat evenly. Top with reserved candy corn and sprinkles. Work quickly before chocolate hardens.

Place into refrigerator until firm. Remove and gently break apart into small pieces for serving. Reserve in air-tight container.

*If candy corn isn’t your thing (weirdo), you can swap it out for M&Ms or Reese’s Pieces… equally delicious!

Calling all lovers of salty and sweet: you’re going to NEED to be at Robot Candy Co. on King Street tonight. As if heading to a candy shop isn’t the perfect way to start off a weekend anyway, you have added incentive! Can we say free tasting? Hellooo!

Sweet Teeth creates, in my opinion, the absolute BEST indulgence in Charleston for those who crave salty-sweet. A uber-rich chocolate bar filled with oozing caramel… topped with SEA SALT. It is the Holy Grail of amazing treats (pictured above). I’ve actually never sampled any of the truffles and other scrumptious options from the local company, but perhaps I’ll get my chance tonight!

Sweet Teeth is having a free tasting at Robot Candy Company at 322 King, from 7-9 pm. There will be truffles, candies, and even their new bacon chocolate bar. I’m willing to be a risk taker for that one I believe. So save room for dessert after dinner, and head down the street for sweet samples!

I am just in the mood for somethin’ sweet today, so the Taste of the Week absolutely needed to be in the dessert category. I know there are tons of decadent chocolate lovers out there, but personally I love a dessert that is fruity and tart… which is why I’m salivating just thinking about this recipe I found on delish.com. Using the grill for a sweet treat is just so perfect for summer!

Mixed Berry Hobo Packs with Grilled Pound Cake (serves 4)
1 pound (3 cups) mixed strawberries and blueberries, strawberries quartered or halved if large
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1/4 cup sugar
3/4 teaspoon corn starch
2 tablespoons unsalted butter, softened
4 12-inch squares of heavy duty aluminum foil
4 1/2 inch thick slices of pound cake
Creme fraiche or vanilla ice cream

Light a grill. In a medium bowl, combine the strawberries and blueberries with the lemon zest, lemon juice, sugar and cornstarch. Spoon 1/4 tablespoon of butter in the center of each sheet of foil and top with fruit. Bring 2 sides of the foil up over fruit, and fold to form a seam across the top. Fold the remaining 2 sides to seal the hobo packs completely.

Grill the hobo packs over medium heat until the fruit is sizzling, about 10 minutes.

Spread the remaining 1 tablespoon of butter over the pound cakes, and grill on each side until just toasted, about 1 minute. Transfer to plates. Open the hobo packs and pour the berries and juices over the pound cake. Serve with a dollop of creme fraiche or vanilla ice cream.

Yum!

It’s time to show off that mouthwatering recipe, Charleston chefs! Charleston Magazine is hosting the second annual Recipe Contest and Cook-Off, presented by Piggly Wiggly and the Culinary Institute of Charleston. I know we have some avid cooks that follow us, so now is your chance to win some recognition – and money of course!

Scour your recipe boxes for that ultimate Lowcountry recipe that always wins you praise, be it an appetizer, entree, side dish or dessert. But choose carefully! That winning recipe must use the required ingredient (see below) from its category in order to be considered. Send it off, then cross your fingers while you wait to see if you are one of two finalists in each category that heads to the main competition.

Appetizer: Locally harvested shellfish
Entree: Sustainable, South Carolina-harvested or -raised fish, meat, game or poultry
Side Dish: South Carolina-grown vegetable or grain (that’s available in October)
Dessert: Locally or historically significant product (such as benne, Madeira, or oranges)

On October 23, 2010 all the finalists will meet for a showdown in the Culinary Institute of Charleston’s Palmer Campus ampitheater and show their stuff in front of judges – and of course a live audience! So even if you’re not a star chef, you can still watch the drama unfold.

The winners from each of the four categories will be featured in the December 2010 Food and Wine issue of Charleston Magazine, and in a Charleston Mag TV clip. The finalist with the highest overall score will also win a $500 check! WOOHOO! Who knew cooking had such financial benefits?

Start searching your cookbooks and enter here by September 13!

I received the best present in the mail yesterday. THE BEST.

I lived in London a few summers ago and became addicted to two things: Crunchy Nut cereal (which is a Kellogg’s brand and for some unfathomable reason still completely unavailable in the States) and the world renowned Hummingbird Bakery. One of my closest friends actually lives in London permanently now, and sent me the deliciously nutty cereal and the Number 1 Bestselling Hummingbird Bakery Cookbook. I died. Especially when I saw that the bakery’s innovative recipe for Lavender Cupcakes was amongst the numerous cakes, cupcakes, pies and brownies.

I realize a lavender-infused cupcake may sound a bit strange, but trust me when I say you will be addicted from the first bite; it’s light, melts in your mouth, and perfect for summer.

NOTE: So naturally since this is a British cookbook, the ingredients are measured out in the metric system. I’ve spent the last few minutes being a bit flustered trying to convert it, with help from The Metric Kitchen… hopefully it’s about right!

Lavender Cupcakes (makes 12)
1/2 cup whole milk
3 tablespoons dried lavender flowers (the McCormick brand of spices carries it)
1 cup plain flour
A little less than 3/4 cup caster sugar
1/5 teaspoons baking powder
About 3 tablespoons unsalted butter, at room temperature
1 egg
12 small sprigs of lavender, for garnish (optional)

Lavender Frosting
2 tablespoons whole milk
1 tablespoon dried lavender flowers
1 1/3 cups of icing sugar, sifted
1/3 cup unsalted butter, at room temperature
A couple drops of purple food coloring (optional)

A 12-hole cupcake tray, lined with paper cases

Put the milk and dried lavender flowers in a jug, cover and refrigerate for a few hours or overnight if possible. Do the same with the milk and lavender flowers for the frosting, in a separate jug.

For the Cupcakes
Preheat the oven to 325 degrees F.

Put the flour, sugar, baking powder and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Strain the lavender-infused milk (for the cupcake) and slowly pour into the flour mixture, beating well until all the ingredients are well mixed. Add the egg and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. A skewer inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

For the frosting
Beat together the icing sugar, butter and food coloring, if using, in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to slow speed. Strain the lavender-infused milk and slowly pour into the butter mixture. Once all the milk is incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least five minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

When the cupcakes are cold, spoon the lavender frosting on top and decorate with a sprig of lavender, if using.

Enjoy!

No, I have not lost my mind and forgotten we’ve already done a Taste of the Week for this week. But I stumbled across this recipe – a recipe for 3 musketeers – and honestly, how could I WAIT a week to share?! This recipe actually uses light corn syrup, so it’s even a healthy option!

3 Musketeers Candy Bar (Makes 14 bars)
3 cups granulated sugar
2/4 cup light corn syrup
3/4 cup water
1/8 tsp salt
3 egg whites
1/3 cup semi-sweet chocolate chips
2 12 oz bags milk chocolate chips
Candy thermometer

In a large saucepan on medium heat, combine the sugar, corn syrup, water and salt. Stir to boiling then continue to cook using a candy thermometer.

In a glass bowl beat egg whites until they are stiff and begin to form. When the sugar solution reaches 270 degrees F, remove from heat and slowly pour in with the egg whites in a mixer while blending slowly. Continue to blend until the mixture becomes the consistency of dough – this can take up to 20 minutes.

Once the mixture reaches the dough consistency (it’s important to not add them before this point!), add the semi-sweet chocolate chips. When the chocolate is blended and the nougat is thick, press into a 9×9″ pan.

Put the pan into the fridge until firm; should take around 30 minutes. Then, with a sharp knife, cut the candy in half, then across in 7 segments to create 14 bars.

Melt the chocolate chips in the microwave for about 2 minutes, stirring halfway. Don’t overheat.

Take a fork and stab a candy bar, then dip into the chocolate. Place on wax paper to harden. Repeat this step for other 13 bars.

Let the bars harden and cool for 1-2 hours.

I know this recipe seems a bit daunting – the website actually says it’s a moderate difficulty level – but think about how happy and satisfied you will be with the results! YUMMY! A perfect treat for little dinner party favors

A good (and educational!) time was had by all at 208 Coming Street last night, as Southern Protocol, Stems and Canape hosted our Early Spring Entertaining seminar. It couldn’t have been a more perfect night weather wise for the class – the warm weather really got all of us in the mood to talk about spring entertaining!

The specific focus of the class was on hosting a flawless Easter brunch or dinner. We at Southern Protocol put together a rustic-chic tablescape for both a sit-down meal and a buffet, with a fresh color scheme of whites, kelly greens, and shades of yellow. We loved our homemade runner (you don’t always need a full tablecloth, especially with a table as cool as this one in Anne’s studio) and filling up vases with dyed eggs.

Stems showed guests how to put together amazing arrangements both big and small, with an emphasis on what flowers are cheap and plentiful this time of year. Everyone was shocked at how easy it can be to make a gorgeous topiary like this one! The key? Practice and experimentation – always try to look at what you have in a new light.

Canape rounded up the night with delicious and oh-so-cute strawberry tarts! We were all a bit wary of working with dough, especially in a city with such high spring and summer humidity, but Cynthia gave great tips on how to quickly handle it, and easy fixes for when you run into trouble. This particular recipe can keep up to a week in the freezer before baking, making it perfect for a do-ahead party. Plus, you can take it from sticky sweet (with the strawberry preserves) to breakfast or savory appetizer by changing the filling! All guests went home with a fun Chinese takeout box filled with the simple treats.

It was a fabulous night of gossip, entertaining tips and a little bit of bubbly. Be sure to join us for one of our upcoming classes – next up is Late Spring Entertaining on Wednesday, April 21st!

(Thanks as always to the wonderful Jennifer Bearden for snapping a few shots for us!)

We’re just going to go ahead and overload you on sweet treats for the month of February. Hey – you’ve been dieting for a whole month since the holidays, cut yourself some slack and indulge your sweet tooth.

This dessert is so simple and can easily feed a crowd. I’ve made it for the past few Valentine’s Days, and it’s been received better than most gifts! Just be prepared to make it again and again…

Caramel Apple Dessert Pizza (makes 8-10 servings)
-1 package (18 ounces) refrigerated sugar cookie dough
-1 package (8 ounces) cream cheese, softened
-1/4 cup granulated sugar
-1/2 teaspoon vanilla extract
-1 tablespoon butter
-4 medium granny smith apples, peeled, cored and sliced in half rings
-3 tablespoons brown sugar
-1/2 teaspoon ground cinnamon
-1/2 cup caramel topping (optional)

Slice cookie dough and arrange in single layer on lightly greased 12-inch pizza pan (which can be found super cheap in your grocer’s cookware or bakeware aisle). Pat evenly to cover pizza pan. Bake in 375 degree oven for 15-20 minutes. Cool.

In small bowl, combine cream cheese, granulated sugar, and vanilla. Spread over cooled cookie crust – it’s very important the crust is cooled, otherwise your “icing” will become runny.

In medium skillet over medium-high heat, melt butter. Add apples, brown sugar, and cinnamon; blend well. Cook apples until slightly tender. Cool 5-10 minutes. Place on top of cream cheese layer. In small microwave-safe bowl, microwave caramel topping on high for 45-60 seconds. Pour over apples.

It uses apples…that’s healthier right? Enjoy!

Sometimes we all feel a little nostalgic for childhood, and I have found that this chocolatey sweet treat is the perfect cure. There have been many versions of Puppy Chow over the years – with just as many variations on the name – but this original is naturally the best, and can still be found on the side of most Chex Mix and Crispix boxes.

Puppy Chow
1/2 cup peanut butter
1/2 cup butter
1 cup chocolate chips
1/2 tsp vanilla
9 cups Crispix or Chex Mix cereal (the plain, original flavors are traditionally the best, but lately I’ve been wondering if a cinnamon flavor wouldn’t also be delicious…)
1.5 cups powdered sugar

Combine peanut butter, butter and chocolate in a microwave safe bowl. Microwave for one minute then stir to blend all ingredients thoroughly. Mixture should be smooth and creamy; place back in microwave if needed. Add vanilla and mix well.

Place the nine cups of cereal into a very large bowl. Pour the chocolate-peanut butter mixture over the cereal and toss evenly, making sure all the cereal gets a good covering. Coat with powdered sugar, sprinkling evenly over the cereal and tossing as you sprinkle to get every piece.

Now here’s a little edit from someone who has made a lot of puppy chow in her day: if you’re ok with being a little unconventional in the kitchen, try using the huge storage Ziploc bags to mix the treats together (as opposed to the bowl). By placing the cereal in the bag, then adding the chocolate-peanut butter mixture a bit at a time, then shaking to mix, you really get a better coating on every piece. The bowl does work, but is a bit harder!

Enjoy!

I don’t care how many times I’ve seen the “turkey cupcake,” I still think it is the cutest dessert ever, and I just want to gobble them all up! (har har). And what a fun way to have a hands-on dessert activity! It’s an absolutely perfect idea for those of you that have lots of little tots running around this holiday season. 

While researching for a standout turkey cupcake recipe, I stumbled across this website. It not only has several recipes for all kinds of varying turkey cupcakes, but lots of other Thanksgiving-inspired cupcakes as well. Some look like pilgrims, some like scarecrows or pies and pumpkins…Martha Stewart even has her version: a high-class gourmet turkey utilizing coconut for fluffy feathers.

Check it out and have fun baking in the kitchen this weekend!

As a girl who grew up in the homey heartland of Missouri, I love my gooey butter cake. The soft, melt-in-your-mouth sweetness was always a treat, year round. But to take it to the next festive level for fall, why not add a little bit of pumpkin spice to the mix? This delightful treat is sure to be a hit for any aged guest – serve as bite sized pieces at a cocktail party, or as the main-event dessert at a sit down dinner. Either way, this Pumpkin Gooey Butter Cake is sure to be the talk of the town. 

While there are several versions of this recipe – a popular option belonging to Georgia’s choice chef, Miss Paula Deen – Williams-Sonoma offers its version of ingredients, and it is still my hands-down favorite. Simply log on to their website to get the mix and pumpkin butter. But do it right as the first leaves fall – it’s only available during the fall season!

Pumpkin Gooey Butter Cake
For the Cake Base:
1 package spiced pecan pumpkin quick bread (Williams-Sonoma)
1 egg
1 stick butter, melted

For the Filling:
1 8 ounce cream cheese, softened
1 jar pecan pumpkin pecan butter (Williams-Sonoma)
3 large eggs
1 t vanilla
1 stick butter, melted
1 16 ounce box powdered sugar
1/2 t cinnamon

Preheat oven to 350 degrees. To make the cake base, combine cake mix, egg, and melted butter with an electric mixer. Pat into bottom of a greased 9 X 13 pan.

To prepare the filling, beat the cream cheese and pumpkin pecan butter in a large bowl until smooth. Add the eggs, vanilla, melted butter and cinnamon and beat together. Add the powdered sugar and mix well. Spread the filling over the cake base. Bake for 40-50 minutes, making sure not to over bake so the center is still a little gooey.

While this dessert is absolutely mouthwatering right out of the oven (I can literally taste the warm heavenly cinnamon as I type), it can come up to room temperature and still be fantastic for a few days; almost making them more of a bar that would be perfect for cocktail treats. Your guests will look forward to it all throughout the long summer months.

Even for a girl who’s not huge on sweets, I can even admit that it’s pretty hard to completely give them up. In the past for just a quick treat I’ll keep some Andes mints in the freezer, but lately I am completely obsessed with Skinny Cow desserts!

Under the advice from the fantastically addictive book Eat This, Not That I added some Skinny Cow chocolate truffle bars to my shopping cart at the beginning of the summer. These delicious ice cream bars – chocolate with a heavenly drizzle of dark chocolate on top – are only 100 calories and 2 grams of fat! That plus the relatively low sugar content, gluten-free stamp and yummy taste makes for a perfect late night treat.

Now I’m on to the mint ice cream sandwiches. At 140 calories and a bit more sugar (still on 2 grams of fat!) they’re a tad worse…but please! 140 calories for a scrumptious dessert! Now you can keep an eye on your waistline and still enjoy the sweeter things in life. Check out the Skinny Cow website for all their products and nutrition information!