Laissez les bons temps rouler!

The fattest of all Tuesdays is upon us and as the French (and the fancy) say, Laissez les bons temps rouler! For those of us who have never had the chance to experience the bevy of beads and booze on Bourbon Street, home-thrown Mardi Gras parties are a great way for us to relish in the fanciful festivities even though we are miles away from NOLA. A featured dish at many Mardi Gras celebrations is the tri-colored, tear apart King Cake. The origins of the King Cake dates back to pre-Christian religions of Western Europe however, the King Cake is now most synonymous with Epiphany and Mardi Gras. Many moons ago, French settlers brought this cakey custom to Louisiana in the 18th century where it remained associated with the Epiphany until the 19th century when it became a more elaborate Mardi Gras custom. In New Orleans, the first cake of the season is served on January 6, Epiphany Night. A small ceramic (or new age plastic) figurine of a baby is tucked away in the sweet, decadent layers of the cake. The baby hidden in the cake speaks to the fact that the three Kings had a difficult time finding the Christ Child on that fateful night in Bethlehem. By tradition, whoever finds the baby is given the honor of hosting the next "King's Cake Party." The chromatic colors of the King Cake are also rich with sugary symbolism. The royal purple denotes justice, the true green represents undying faith and the bright yellow symbolizes power. Now that we know the roots of this "custom cake", let's get to baking!

King Cake

Ingredients

2-8 oz. cans crescent rolls

4 oz. cream cheese

2 tablespoon confectioner's sugar

1 teaspoon vanilla extract

2 tablespoon butter

1/3 cup light brown sugar

1 tablespoon ground cinnamon

Purple, Green, Yellow Icing

Directions

Preheat oven to 350*. Coat a 10-inch round pizza pan with cooking spray.

Separate crescent rolls at perforations into 16 pieces. Arrange crescent rolls pieces in prepared pan in a circle, with points in the center. About halfway down from points, press seams together. Beat cream cheese, confectioner's sugar and vanilla with an electric mixer until creamy. Spread over dough where seams have been pressed together. In a small bowl, using a fork, combine butter, brown sugar and cinnamon. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of dough triangles over points, forming a circular roll, like a king cake. Bake 20-25 minutes or until golden brown. Cool slightly. Drizzle King Cake with Mardi Gras colored icing. (Don't forget the baby!)

The recipe above is a fun and fast version of this party pastry and would be a welcomed addition to any of your Mardi Gras themed Fetes. After your King Cake makes its hot debut from the oven, fasten your feathers, hold up your hurricane, and get ready to throw out some beads, Mister- it is time to let the good times roll!

A-weighting Success!

For those of you who know me, you know food is my folly! Whether it's baked or broiled, sautéed or seared, fricasseed or fried- I LOVE FOOD! As a Georgia Peach, our Southern family celebrations and holidays revolve around food and good times shared in the kitchen. I begin menu planning for these events months in advance and day dream about the moment when all of my food fantasies will come to fruition. The career path I have chosen also exposes me to fine foods and a bevy of beverages on a daily basis. As a catering sales manager in a Four-Diamond Hotel, one could almost say it is my job to recognize and sell good food! With my proclamation of food love now known, there comes a price... Over the last few months, Rick and I have seen our love of tastes materialize into a loathing of our waists! We have both had more fun than a pig in mud packing these pounds onto our person, but now it's time to take control of the situation and get back to where we once were. Both Rick and I are competitors by nature; we are first-born leaders who have always sought for that number one spot in the sun. Instead of just making a trite New Year's Resolution to lose weight, we have turned this feat of fitness into a friendly little wager. Our competition is simple, satisfying and is based on positive reinforcement. We simply have agreed that the individual who loses the highest percentage of their body weight by May 1st, 2011 will get to choose a (5) day long trip to anywhere in the Continental United States. Rick has his heart set on a Pacific Coast Highway road trip in California while I have my sights set toward a Culinary Crusade in the North East. Either way, we will be experiencing the benefits of weight loss and have an awesome trip to look forward to in the fall.
I was once an avid disciple of Weight Watchers and had great success with the program in college. I now plan to use a few of those tactics to help me reign supreme. Here are a few tricks and treats that helped me get through the days, the weeks, and the months that eventually led up to my weight loss goal.

Sweet Tooth: I am pretty sure I keep the Oompaloompas employed at the Wonka Factory with my insatiable love of sweets. They have inevitably been the downfall of all my diets! Instead of my caramel Sundae, I now turn to fat free whipped topping. Crumble a reduced fat Oreo in this fluffy cloud like substance, sprinkle a little unsweetened cocoa powder in the mix and place in your freezer for just a bit. After that first bite, you will feel like you are indulging in a Dairy Queen Blizzard or it's delightfully delish faux, the Mc Flurry. Fat free whipped topping and a maraschino cherry also pep up fat free chocolate pudding if that's more your speed. Other sinless sugary items include a Tootsie Roll Pop, a handful of Jelly Bellies, or a piping cup of sugar free Swiss Miss with mini marshmallows- all coming in under 70 calories! Hopefully these will be the answer to all your sweet dreams!

Midnight Snacks: You have brushed your teeth, put on your jammies, but you are craving something salty before you hit the sack. My savory savior has been 97% Fat Free Butter Popcorn sprinkled with some reduced fat parmesan, maybe some Italian Mrs. Dash and a spritz of spray butter. String Cheese, Mini Rice Cakes, and a Bowl of Healthy Choice Broth Based Soups are salty and sinless snacks. Great for lunch or bedtime, try a Guiltless Grilled Cheese! Spray butter (2) pieces of light white bread and layer with one slice of sharp fat free processed cheese. Grill and gorge guilt free, dahlin's!

Down the Hatch: As a self-proclaimed social butterfly, I enjoy sipping cocktails with the ladies whenever I can. Adult libations like high calorie mixed drinks and frozen daiquiris can really make that calorie count go crazy. A glass of wine or Champagne are usually your best bet, but when you simply cannot go without your favorite cocktail, sip down one of these slimmed down drinks.

Mojitos- White Rum, Sprite Zero, Fresh Lime Juice, and Mint

Cosmo- Orange Flavored Vodka, Light Cranberry Juice, and Fresh Lime Juice

Mimosa- Champagne with a Splash of Reduced Calorie Orange Juice

Bloody Mary- Pepper Flavored Vodka, V8, Worcestershire, Cayenne, Olive Juice, Salt & Pepper

Margarita- Tequila, Lemon-Lime Crystal Light, Reduced Calorie Orange Juice, Fresh Lime Juice

*Pearl of Wisdom* I know many of my gal pals have reverted to drinking flavored vodkas and diet tonic or soda, but please do your research! The majority of the flavored vodkas on the market are actually brimming with sugar. Please refer to the vodka manufacturers' website for calorie info before you imbibe in what you think is a diet friendly drink!

I jokingly told my boss the other day when she asked what my New Year's resolution was that I don't make resolutions, I make life changes. Ok, I know it was a pompous and cheeky little statement, but it's true! Hopefully, without completely depriving myself of my true love of food and fun, I can make a few small but impactful changes to my daily life that will bring me closer to where I want to be!

Cheers to you reaching your goals, whatever they may be this year and this lifetime!

Put Your Best Foot Forward in 2011

The snowing is snowing and the wind is blowing- there is no doubt that old man winter is in full effect! With the mercury in those thermometers as low as it can go, it's about time to treat those tootsies to a little pedi-pampering. The harsh, frigid and sometimes blisteringly cold weather of the season can take a toll on our skin and especially our frequently flaunted feet. Even though most of us Divas find fantastic coverings for our feet during the winter, like your favorite furry Uggs or a pair of Leopard-print Louboutin Boots (in MY dreams...), your tootsies still require the TLC you would normally lend them at the peak of sandal season! Hopefully, you are not snowed in and could make it to your local nail salon, but if you are, or would just like to take the D.I.Y. approach to fabulous feet, take a few of these toe-pointers for your own good. Your feet will thank you!

*Soak Em'- Fill a small tub with warm to hot water (personal preference), a squirt of your favorite shampoo, and let those peds marinate. You will want to soak your feet for at least 10 minutes to soften the skin before exfoliating, but I bet you won't be watching the clock during this luxe process. If you have them lying around the house, add a handful of those decorative glass stones you see in floral arrangements. Work them around the tub with your feet and toes as they can stimulate your pressure points. A much more cost efficient and less intimidating approach to acupuncture. (Needles scare me, how about you?)

*Scrub Em'- Exfoliate feet using an over the counter defoliant, made with equal parts of Epsom salt, olive oil and hand soap. Pay close attention to heels and tiny toes as dead skin tends to build up there. Trim up those nails and cuticles while you are at it- no monster claws!

*Soften Em'- Apply a thick layer of petroleum jelly with a few drops of fresh lemon juice to clean feet. No, we are not making lemonade; the acid from the lemon juice helps break down dead skin and allows the jelly to do its job! (Strawberries would also serve the same purpose, but wouldn't you rather put those bright little berries in a glass of bubbly?) Cover them with your cutest cotton socks and leave on overnight. Wash your feet the next morning and marvel over your smooth soles!

Make a day out of this foot fete, ladies! Treat your feet and yourself to a little R&R. Grab a magazine, light a few candles and push play on your favorite Michael Buble CD! As you sip your Champagne, let all the troubles of the world melt away.This winter your feet will be so fabulous, you will give Dr. Scholl’s a run for his money.

Cheers to posh paws and a bountiful and blessed New Year!

Say Cheese!

If you have ever been to a swinging Christmas soiree in the South, I can guarantee you will see form of the recipe below on your gracious hostess' table. Whether your Granny calls them cheese straws, cheese bits, or cheese nibbles, no matter how you cut it- they are just down right delicious! (Excuse the crass pun but I just couldn't resist!) This is one of my all time favorite holiday recipes and I have VOWED never to make them any other time of year except during the Yuletide. These naughty nibbles accompany cleverly crafted cocktails and vino oh so well or make the perfect pre-dinner snack. Even if you don't get around to baking up these bits immediately, the dough will store in the freezer for up to a month. I hope these little pieces of pleasure bring a little spice and flavor to your next holiday ho-down! 

Cheesy Cocktail Bits

Ingredients

1/2 cup Unsalted Butter (room temperature)
1 cup grated Sharp Cheddar Cheese
1 cup grated Smoked Gouda Cheese
2 cups All Purpose Flour
Pecan Halves
Cayenne Pepper to taste
Salt to taste

Directions

Pre-heat oven to 350*.

Cream butter and cheeses. Slowly add your flour, Cayenne, salt and mix well. Form mixture into tiny balls and press half of a pecan on each ball to flatten. Place on cookie sheet and bake for 15 to 17 minutes until golden and crisp. Allow to cool before serving.

*If you are feeling fiesty, change up your cheeses and see what develops!

It's Beginning to Smell A Lot Like Christmas!

As we enter the second week of December, the holly jolly holiday season is in full swing for many of us! Our heads begin to fill with visions of sugar plums or the twinkle of the Menorah lights while the sounds of silver bells chime in our ears. Along with the sights and sounds of the holiday, don't forget those nostalgic smells! Unless you are Martha Stewart or June Cleaver, I doubt you spend your days trimming your mantle with fresh evergreen and pine, baking an army of gingerbread men, or tending to an oak fire burning in your hearth every moment of the holiday season. Just because you don't have the time to devote to those yuletide traditions, doesn't mean you cannot bring those memory evoking smells into your holiday home any time you please! This year, don't bother piddling away your pennies on artificial sprays, pricey soy candles, or an antiquated potpourri array (that after a few martinis may be mistaken for party mix...) Begin with a small pot of water on the stove, add in a few heaping teaspoons of cinnamon, allspice, vanilla, maybe some nutmeg too. If available in your refrigerator’s crisper, toss in a few orange slices or maybe a pinch of fresh or ground ginger. After your brew is made, bring your seasonal scents to a simmer and watch the house come alive! Keep an eyeball on your Christmassy concoction though assuring the liquid hasn't boiled completely out of it- the only thing you want roasting are those chestnuts on the open fire! Feel free to cover and store your mixture for several days, rejuvenating it with a little more water and spice to simmer on for your next swanky soiree.

With my sincerest "scentiments", Happy Holidays Divas!

Thanksgiving Pre-Dinner Winner

Thanksgiving, America's Holiday! Whether it's your first rodeo or your fiftieth, the stress of the cooking the treasured Thanksgiving cuisine is generally pretty high. The idea of perfectly preparing recipes, tediously timing their delivery, and pleasing a plethora of palates would make any Iron Chef quiver in their Crocs! Although we may wish for the Norman Rockwell rendition of Thanksgiving dinner, the truth is many Americans are subjected to the limitations of time, money, and ingenuity when it comes to preparing this picturesque meal. In my Hallmark card world, I would spend the day before the sacred event  prepping and planning so we could enjoy a lunchtime feast the next day. Thanksgiving evening would be observed by drinking Uncle Jimmy's "special" cider, dancing the Polka, and maybe even a little karaoke by the firelight...Ahhh, the perfect Dostal-Thornton Thanksgiving...My reality is the prep work, the cooking, AND the cleaning will all be done on Thanksgiving day putting meal time closer to dusk. Goodness knows I don't want anyone to spoil their supper, but I always need something to keep these ravenous little piggies at bay! Sound faintly familiar? This year, let's all scrap the store-bought, pre cut, plastic preserved, veggie platters and impress your guests with this modern remake of a Charcuterie plate. The most wonderful thing about this assortment is that it's a NO COOKING REQUIRED appetizer! That's one less dish keeping you away from your favorite football game and those Macy's floats! Yippee! The items listed below are suggestions that can aid you in creating your own Charcuterie. Your guests will have a splendid time exploring their own custom flavor combinations and will be impressed by your gastronomic knowledge. In addition to this artisanal assortment, have a red and white wine available with water and/or tea to keep the thirst quenched and the spirits jolly. Again, the items listed below do not need to be cooked and are probably best served straight out of the can. The beauty of this bevy of eats is simplicity!

Create Your Own Charcuterie Components:

*Smoked Almonds or Mixed Party Nuts

*Whole Green Olives or Whole Kalamata Olives

*Baby Gherkins

*Caper Berries- A bit pricey but worth it for that gourmet touch

*Pearl Onions

*Artichoke Hearts- Available in cans and jars, be sure to drain thoroughly

*Roasted Red Peppers
 
*Arugula- The perfect edible garnish to "line" your tray

*Fresh Apple and Pear Slices- Don't forget to brush these with lemon juice to prevent browning

*Dried Fruit- Try dried Apricots, Cranberries, Raisins, or even Cherries

*Preserved Meats- Try Salami, Prosciutto or pre sliced Pepperoni

*Cheese- A variety of (3) is nice, Chevre for spreading, Brie for stacking, and Bleu Cheese for KICK

*Relish or Tapenade

*Jam or Preserves- Fig and Pig are a match made in hungry heaven

*Whole Grain Mustard

* Assortment Crackers- Bagel Chips and Pretzel Rod's are also great "vessels"
 
*Sliced Breads- Consider Rye Toast minis, French bread hunks, and Pita triangles

Start with a beautiful tray; perhaps the one Granny gave you at a bridal shower or a variety of fun and quirky bowls you found at last weekend's garage sale. Be sure to include serving utensils such a spreaders, toothpicks, pickle forks; no silverware necessary. Small paper plates and cocktail napkins make for easy clean up- why not color coordinate them to your autumnal table scape? Also remember to strategically place your plate. If you want company in the kitchen, even those back seat chefs, place this appetizing assortment close to the action. If you would rather fly solo, perhaps set up shop in the living room next to the tube.

Wherever you put this pre-dinner winner, take some time out of your culinary tasks to replenish and refurbish as necessary.

Enjoy Divas and here's to a full, fun, and fabulous Thanksgiving!

Head Over Heels!

On October 23, 2010, my life was changed forever with the debut of my first niece, Miss Samantha Louise Dostal. I have heard others mentioned how much joy and happiness babies bring in their bundles but until you experience it first hand, I don't possibly think you could ever fathom the sincerity of that statement. I wanted more than anything to be there for her birth, but due to that dirty little four letter word (work), I could not be there the day she graced this earth with her presence. I was able to meet her (2) days after her birthday celebration and could not believe my weary eyes. Not only was my baby sister a mother, but there was this new ray of light and life that would impact our lives and the lives of others for many years to come. It's a mind baffling thing when you try to analyze the concept of human existence, a complicated and trying fact that is all simplified by taking one glance at those seraphim like features on this tiny, innocently beautiful baby looking up at you. In addition to wanting to spend every waking moment with her, I think there's an innate desire in every woman's core to decorate this new princess in clothes and accessories fit for baby royalty. The Dostal-Thornton women had such a wonderful time stocking the closet with pink, frilly things and dressing up this petite little "doll." As we all know, accessories can make or break an outfit, it's just a fact of life! Lately, the craze are these adorably over-sized floral head bands for baby girls, but with price tags of $15.00 and up, what's a budget conscious fashionsita to do? With some ingenuity, and a helping hand from our friend, George Washington, we cleverly devised our own Haute couture head band for Miss Samantha Louise, solely using materials found at our local dollar store! Take a peek below at the steps for making this necessary accessory for the little girl in your life.

Haute Couture Head Bands

Materials:

Mesh Hand Bands

Floral Bushels of Your Choice

Felt in Coordinating Color

Piece of Pizazz (Example: Large Button, Jewel, Feather, etc.)

Hot Glue

Scissors

Directions:

Begin with one bloom from your bushel and remove any of the plastic pieces holding the flower together. Glue your flower back together if necessary. Cut out (2) small nickel size pieces of felt and glue them back to back on the mesh head band. The first felt piece will serve as a base for your bloom and the second felt piece will provide a soft backing for baby's head. Paste your posy on top of the felt base with hot glue. Allow to dry. Finish off the look by adding on your piece of pizazz to the of the bloom. Featured here, Miss Samantha Louise is donning a red button on this hipster head band. (For Christmas, I plan on making her one with a little jingle bell bling, but let your own imagination be your guide! ) After the glue has completely cooled and set, accessorize your angel and get out that camera!

Trust me when I say this project is easy, effortless, and cost effective. We hope you fall head over heels for this floral fashion just as I fell hard for Miss Samantha Louise!