Archive for September, 2010

Summer Flashbacks

In case some of you haven’t heard, southern California is currently hosting a massive heatwave. The weather is definitely playing mind games with us this year. A minute ago, the leaves were changing color, the air was getting a little nippy and I was breaking out the scarves and hats. Then Monday came along with a nice round 113 degrees. It was crazy.

Needless to say, no one, anywhere, wanted to even think about turning on the stove or the oven. We had to improvise with dinner and toss up an imitation crab ceviche salad to keep fresh. If you’re in any way curious about last night’s mouth watering extravaganza, you’ll just need the following:

Ingredients:

imitation crab salad

cabbage

carrots

cucumbers

limes (lots)

Directions:

Chop up each item, with the amounts dependent upon how much you’d like to make, and marinate all ingredients in lime juice. Serve with tostadas/corn tortilla chips and hot sauce for a delectable summer lunch and/or dinner.

Tip: The dishwasher isn’t too “cool-friendly” either, so you may want to go the disposable route with our Summer Party Supplies. :-)

Pet Birthdays

Pet birthday parties. I never really understood them. I mean, I have two cocker spaniels, but I think my younger sister is the only person that ever remembers their special day. To each their own, I suppose. My coworker loves her puppies and she ordered them a doggie birthday cake from a specialty bakery last year. I have to admit the whole birthday party, with doggy guests and everything, was adorable.

I found the most adorable recipe for “pupcakes” in Everyday with Rachael Ray:

18 Servings
Prep 10 min Bake 25 min

Ingredients:

2-1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups mashed very ripe banana (2 or 3 bananas)
1/4 cup plain yogurt or buttermilk
1 teaspoon pure vanilla extract
1 cup granulated sugar
1 stick (4 ounces) unsalted butter, softened
2 large eggs
Confectioners’ sugar, for dusting

Directions:
1. Preheat the oven to 350°. Line 18 standard-size muffin cups with baking liners. In a
medium bowl, combine the flour, baking soda, baking powder and salt. In a separate
bowl, mix the banana, yogurt and vanilla extract with a fork until combined (the mixture
will be slightly lumpy).

2. Using an electric mixer, beat the granulated sugar and butter at high speed until light
and fluffy, about 5 minutes. Add the eggs, one at a time, and beat until combined,
scraping down the sides of the bowl between additions. On low speed, beat in half the dry
ingredients, then all of the banana mixture. Add the remaining dry ingredients and mix
until just combined; do not overmix.

3. Spoon the batter into the liners, about three-quarters full. Bake until a toothpick inserted
in the center comes out clean, 20 to 22 minutes. Let cool completely on a wire rack and
then dust with confectioners’ sugar, using a dog-bone stencil.

Don’t forget to sing Happy Birthday to your furry children, and serve up on Puppy Party Supplies!

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