13 ideas for your New Year's Eve bash
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A New Year's Toast
Imitate a toast with dessert!
Prep: 1 hour Bake: according to package directions at 350° F Cool: 45 minutes
1 2-layer size package white cake mix
1 recipe Champagne Frosting
White rolled fondant icing
Pink or white luster dust
Pearl candy beads*
Champagne Frosting Ingredients:
1 cup shortening,
1 1/2 teaspoons vanilla
1/2 teaspoon almond extract
4 cups powdered sugar
2 tablespoons champagne
1 to 2 tablespoons milk
Red and brown food coloring, if desired
1. Line twenty-four 2-1/2-inch muffin cups with paper bake cups. Set aside.
2. Preheat oven to 350 degrees F. Prepare cake mix according to package directions, substituting champagne for the water. Fill muffin cups and bake as directed for cupcakes. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
3. Place Champagne Frosting in a pastry bag fitted with a large star tip. Pipe frosting onto cupcakes while dragging the tip across the top of each cupcake to create waves for a bubbly look.
4. Use your hands to shape rolled fondant icing into balls ranging in size from 1/4 to 3/4 inch. (You'll need several dozen balls.) Use a clean dry artist's paintbrush to paint luster dust onto balls.
5. Arrange fondant balls on cupcakes, placing several balls on each cupcake. Arrange candy beads on cupcakes. If desired, serve cupcakes in shallow champagne glasses. Makes 24 (2-1/2-inch) cupcakes.
Champagne Frosting Directions: In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add champagne. Gradually beat in additional powdered sugar. Gradually add until frosting reaches a spreading consistency. If desired, use red and brown food coloring to tint frosting a pale pink. Makes about 3 cups.
*Test Kitchen Tip: Pearl candy beads can be found in the cake decorating departments of hobby and crafts stores. If you cant find the beads, create small bead-size balls from pink-tinted rolled fondant icing.
Number of Servings: 24
Serving Size: 1.0 cupcake
Yield: (2-1/2 inch) cupcakes
Nutrition Facts (per serving) : 245 cal., 10 g total fat (3 g sat. fat), 0 mg chol., 146 mg sodium, 36 g carb., 0 g fiber, 28 g sugar, 1 g pro.
Daily Values: 0% vit. A, 0% vit. C, 3% calcium, 2% ironDate Published: December 23, 2014Date Updated: December 18, 2015
New Year's tree
Compile New Year's themed knicknacks and create a tree--just as you would for Christmas! Instead of a star at the top, apply a clock!Date Published: December 23, 2014Date Updated: December 18, 2015
Embellish champagne glasses, snack bowls and more at your New Year's gathering with festive letters and numbers to represent the new year!Date Published: December 23, 2014Date Updated: December 18, 2015
Use this creative idea to provide decoration for the party, and to supply your guests with New Year's Eve items for the celebration.Date Published: December 23, 2014Date Updated: December 18, 2015
Place card holders
Don't let the champagne corks go to waste! Use them as place card holders.Date Published: December 23, 2014Date Updated: December 18, 2015
Use a sparkling white wine to mix together this full-flavored punch on New Year's Eve.
Start to Finish: 20 minutes
1 16-ounce package frozen unsweetened peach slices
1/4 cup sugar
2 1/2 cups orange juice
2 tablespoons lemon or lime juice
1 750-milliliter bottle Prosecco or other sparkling wine or 4 cups unsweetened pineapple juice, chilled
Cubed or crushed ice
Grenadine syrup (optional)
1. Thaw peaches at room temperature but do not drain. Place peaches and their juice in a blender or food processor. Add sugar. Cover and blend or process until smooth. Transfer pureed peaches to a 2-quart pitcher. Stir in orange juice and lemon juice. If desired, cover and chill for up to 24 hours.
2. Before serving, slowly pour Prosecco into peach mixture; stir gently. Serve in glasses over ice. If desired, drizzle with a little grenadine syrup.
Number of Servings: 12
Nutrition Facts (per serving) : 100 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 1 mg sodium, 15 g carb., 1 g fiber, 1 g pro.
Daily Values: 0% vit. A, 49% vit. C, 1% calcium, 1% ironDate Published: December 23, 2014Date Updated: December 18, 2015
If you're having a sit-down dinner, decorate the table with gold accents for a New Year's ambiance.Date Published: December 23, 2014Date Updated: December 18, 2015
Confetti Celebration Cupcakes
Commemorate New Year's Eve with these celebratory cupcakes!
Start to Finish: 1 hour
12 2 1/2-inch baked cupcakes
Multicolor confetti sprinkles
Various colors paste food coloring
Directions: Spread or pipe vanilla frosting over cupcakes. Sprinkle with multicolor confetti sprinkles. Tint remaining white frosting various colors (such as pink, lavender, and primary colors) with paste food colorings. Place different colors of frostings in separate heavy resealable plastic bags. Snip off a very small piece from one corner of each bag. Pipe strands of the colored frostings over cupcakes and serving plate to look like streamers.
Number of Servings: 12
Serving Size: 1.0 cupcake
Nutrition Facts (per serving) : 330 cal., 15 g total fat (6 g sat. fat), 43 mg chol., 130 mg sodium, 46 g carb., 0 g fiber, 35 g sugar, 3 g pro.
Daily Values: 5% vit. A, 0% vit. C, 3% calcium, 4% ironDate Published: December 23, 2014Date Updated: December 18, 2015
Think about your resolutions for the new year. To remind yourself of your goals for 2015, write them out or make a scrapbook page for fun.Date Published: December 23, 2014Date Updated: December 18, 2015
Hats off to a new year
You can't start the new year without a fun party hat!Date Published: December 23, 2014Date Updated: December 18, 2015
Party like it's 1986
Have a themed New Year's Eve party! If you're getting together with old friends, take some past New Year's Eve pictures and put them together for everyone to reminisce over.
Look at that hair.Date Published: December 23, 2014Date Updated: December 18, 2015
Add some flare
Decorate champagne glasses with jewels for extra flare on the special occasion.Date Published: December 23, 2014Date Updated: December 18, 2015
These will make your guests say, "yum!"
Prep: 1 hour 15 minutes Stand: 3 hours to 4 hours Chill: 1 hour to 4 hours
2 10-ounce jars (40 cherries) maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons light-color corn syrup
2 cups powdered sugar
8 ounces chocolate-flavor candy coating, cut up
8 ounces bittersweet or semisweet chocolate, cut up
1. Let cherries stand on paper towels for 2 hours to drain. Line a baking sheet with waxed paper; set aside.
2. In a medium bowl combine butter and corn syrup; stir in powdered sugar. Knead mixture until smooth (chill if mixture is too soft to handle). Shape about 3/4 teaspoon of the mixture around each cherry. Place coated cherries, stem sides up, on the prepared baking sheet. Chill for 1 to 4 hours or until firm.
3. In a medium heavy saucepan cook and stir candy coating and chocolate over low heat until melted and smooth. Line another baking sheet with waxed paper. Holding cherries by stems, dip one at a time into melted mixture. If necessary, spoon mixture over cherries to cover completely. (Be sure to completely seal cherries in melted mixture to prevent juice from leaking.) Let excess mixture drip off. Place coated cherries, stem sides up, on the prepared baking sheet.
4. Let cherries stand for 1 to 2 hours or until coating is set. Store, tightly covered, in the refrigerator for up to 1 month. (The longer the cherries are stored, the more the mixture around the cherries will soften and liquify.)
Number of Servings: 40
Serving Size: 1.0 cherry
Yield: 40 cherries
Nutrition Facts (per serving) : 117 cal., 5 g total fat (3 g sat. fat), 2 mg chol., 7 mg sodium, 19 g carb., 1 g fiber, 14 g sugar, 0 g pro.
Daily Values: 1% vit. A, 0% vit. C, 1% calcium, 3% iron
Exchanges: 1 Other Carb, 1 FatDate Published: December 23, 2014Date Updated: December 18, 2015
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