Friday, September 26, 2008
Tuesday, September 23, 2008
Posted by Pink Peony at 9:10 PM
Saturday, September 20, 2008
Why not consider a nice treat served with coffee at your wedding reception. Remember it is the small details that make your wedding stand out from another bride’s wedding. Here are French Heart-Shaped Sugar.
They are heart shaped delicate molded sugar cubes, notched to hang sweetly on the side of a coffee or teacup. They are sold in a box of 64 cubes for $24.95 so it is a small price to pay for something different and unique.
Posted by Pink Peony at 6:28 PM
Friday, September 19, 2008
Ultra chic earphones in heart shape and studded in Rhinestone for an unique glamorous look. Features comfortable earbuds that also keeps the noise out and holds the sound in. Comes with 3 addition adjustable ear pieces. A quality audio accessory for the trendy women today. Great gift idea for any female friend or family. Available in 3 stylish colors.
Posted by Pink Peony at 9:16 PM
Thursday, September 18, 2008
Posted by Pink Peony at 7:40 AM
Monday, September 15, 2008
Posted by Pink Peony at 11:15 PM
Friday, September 12, 2008
The Blushing Bride~
* 1 lemon wedge
* 2 ounces vodka
* 1/2 cup pulp-free pink lemonade
1. Rub lemon around rims of two martini glasses; dip in sugar.
2. Fill a cocktail shaker with ice; add vodka and lemonade.
3. Shake well.
4. Strain into glasses.
Sealed With a Kiss~
- 2 oz Chocolate Liqueur (Godiva or Crème de Cacao)
- 1½ oz Vanilla Vodka
- Mix with ice in a shaker.
- Strain ingredients into a chilled martini glass.
- Place a Heresy's Kiss at the bottom.
Ultimate Groom ~
- 2 oz Smirnoff Orange Vodka
- 5 oz Orange Juice
- Pour ingredients into a glass & stir.
- Garnish with an orange slice.
Hot Romance ~
1-1/2 ounces rum
2 ounces cranberry juice
2 ounces orange juice
Pour ingredients into glass (over ice or straight up); stir
750 ml extra-dry champagne
6 oz Cointreau or triple sec
6 oz orange juice
3 oz lime juice, unsweetened
4 oz brandy
1/2 cup sugar syrup
16 oz citrus-flavored club soda (optional)
Chill all ingredients. Dissolve sugar in orange juice. Combine all except champagne and soda in large pitcher or bowl. Stir well. Add champagne and soda just before serving. Garnish with lemon, lime and orange slices.
The Perfect Pear Martini~
2 parts Grey Goose La Poire
1/4 part Disaronno
1/4 part simple syrup
1/2 part lemon juice
pear slice for garnish
Place all ingredients in a shaker filled with ice.
Shake vigorously until the outside of the shaker is frosted and beaded with sweat.
Strain into a martini glass.
Garnish with a pear slice.
Posted by Pink Peony at 7:03 PM
Are you looking for a simple but stunning idea for your reception? Try a glamorous Champagne tower.
Champagne Tower How-To
1. Start with a firm, solid base for your tower (a separate table is best, with spillage tray at the base or underneath to catch any overflow.)
2. Always use coupe Champagne glasses (retro rounded saucer cups), not flutes. All of the coupe glasses in the tower should be identical. Most party rental places will have coupe glasses on hand for weddings.
3. The tower is essentially made up of successively smaller layers of squares. For example, if the bottom layer is 10 glasses by 10 glasses, the layer above that would be nine by nine, the layer above that eight by eight, and so on.
4. Make sure each glass touches the surrounding glasses. When done right, you'll see a diamond-shaped gap between each glass.
5. When building the next layer, center the stem of the glass over the diamond openings that were created by the layer below. Gingerly fill in the layer with glasses.
6. Repeat this assembly process until there is a single coupe glass on top.
7. Once fully assembled, begin slowly pouring Champagne from the the top glass and it will trickle downward. Larger-size Champagne bottles or magnums work best here.
8. If you're using the tower for decorative purposes only, assemble and fill with Champagne before the celebration. Then have trays filled with fresh Champagne at the base or passed to your guests.
Posted by Pink Peony at 6:53 PM
No other drink seems better suited to a celebration than Champagne, but when those special moments arrive, you'll want to make sure that the Champagne is chilled to just the right temperature and, when the bottle is opened, there's no overflow.
Chill the Champagne to 45 degrees, usually three hours in the refrigerator or 30 minutes in an ice bucket. Cut the foil and remove. Wrap a towel around the bottle; this will help to keep the cork from flying away and to catch any Champagne that might spill. Hold the neck of the bottle while securing the top of the cork with your thumb. Twist off the cage; it takes about six turns to undo it.
Remove the wire cage while you are still holding the cork. Hold the bottle at a 45-degree angle. Hold the cork with one hand and the bottom of the bottle with the other; turn the bottle -- not the cork -- slowly and carefully. Release the cork gently, and pour the Champagne.
1. Use flute glasses that focus the aroma, rather than coupes.
2. Pour the Champagne down the side of the glass to give the champagne fewer "head bubbles."
3. Don't shake the bottle; it increases the internal pressure and the champagne will have less fizz when you serve it.
Posted by Pink Peony at 6:49 PM
Sunday, September 7, 2008
Posted by Pink Peony at 10:03 PM
Chocolate Bubble Bath
1 cup of unscented bubble bath
1/3 cup of unsweetened soy milk
3 oz. of dark chocolate
Heat the soy milk and add in the chopped chocolate, stir well until melted. Do not boil. Allow cooling down. Mix with the bubble bath. Pour under running water and enjoy!
Posted by Pink Peony at 4:57 PM