Hi, everyone!
When’s the last time you got together with your girlfriends for a “you” night? Not too long ago...but probably longer than I want to admit...I met my best friend in New York City for the weekend. We had an amazing time but I remember my favorite part was coming back to the hotel after a long day, sprawling out on the bed, ordering room service, and then watching old movies all night. That’s my idea of the ultimate girl time…and I left New York feeling rejuvenated and refreshed…and ready to come home to my family.
If it’s been awhile since you’ve had some girl time, send your girlfriends a note today. This Sunday night, the Academy Awards are on television…how much fun would it be to make some drinks and a fancy dessert and have the girls over?
Here…I’ve planned it all out for you. First thing’s first: Salted Caramel Cake Pops!
Ingredients:
- 1 (18-oz) box of chocolate cake
- 1 (3.4-oz) box butterscotch instant pudding
- 4 eggs
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1/2 cup chocolate frosting
- Cake pop sticks
- 1 (14-oz) bag dark and/or white chocolate melting disks
- 1 container caramel ice cream topping
- 1/4 cup sea salt
- 12” piece of Styrofoam
Preparation:
- Preheat the oven to 350°F. Spray a 13" x 9” sheet pan with nonstick baking spray.
- Combine the cake mix, pudding mix, eggs, buttermilk, and oil in large bowl. Mix with an electric mixer for 2–3 minutes. Bake the cake for 30–35 minutes. Let the cake cool for 30 minutes and then flip it onto a cooling rack to cool completely.
- Crumble the baked cake into large chunks with your hands. Then, combine with the chocolate frosting and form the mixture into balls. This can be done by hand, but it is easier with a 1.5" or 2” scoop. Insert the cake pop sticks.
- Melt the chocolate disks according to the package directions. Dip the cake pops into the melted chocolate, drizzle with caramel topping, and lightly sprinkle with sea salt. Place the cake pops in a piece of Styrofoam until set.
Next, my favorite drink: Kir Royale!
Ingredients:
- White sparkling sugar
- 1 small bottle of Chambord liqueur
- 1 bottle of sparkling wine, Cava, or Prosecco
- 1 small bottle of pomegranate juice
Preparation:
- To prepare the glasses, pour the sugar on a flat plate. Combine a dash of Chambord and a 1/2 cup water into a shallow bowl. Dip the rim of the flute into the water/Chambord mixture and then into the sugar. Spin the glass until the sugar adheres.
- To mix each cocktail, pour .5 oz Chambord and .5 oz pomegranate juice in each rimmed glass. Finish with 4 oz of sparkling wine.
If you prefer not to drink...OR, you decide that you’d like to do a mom-day/kids play-date in one, here’s a great punch recipe:
Ingredients:
- 1/2 gallon rainbow sherbet
- 1 (16-oz) can of pineapple juice
- 1 (2-liter) bottle of Ginger Ale
- Lemon slices, lime slices, and maraschino cherries (optional garnish)
Preparation:
- Line a sheet tray with parchment paper.
- Scoop out 10-15 balls of rainbow sherbet with a small (1-2 oz) scooper or melon baller. Place the balls on the lined sheet tray and freeze.
- Scoop the remaining sherbet into a large punch bowl. Slowly pour in the pineapple juice; stir. Add the ginger ale last. Carefully drop the fruit and frozen sherbet balls into the bowl or garnish individual glass mugs.
Finally, this is just added fun. Print this “Best in Film” ballot and having everyone predict the winners.
Give the person with the most correct answers tickets to the local movie theater…or even her own golden statue. On the back, my girlfriends and I would totally use the blank space to make a best- and worst-dressed list.
Have a great time this weekend, girls. I’ll see you soon!!!
From my home to yours,
—Jill