Easter, Tips & Tricks! 0
Here at Lou & Pepper we are egg-cited about Easter and all things Spring!
Here are some fantastic Bunny themed items for your Easter Celebration. We love to use these Bunny Plates, Cups and Carrot Napkins to set a table for the kids, just add a moss table runner and tulips and you are all set! It makes the table feel so special and it is easy clean up...Yeah!
This year we are playing up the Springtime vibe with these super cute plates and napkins, why should Bunnies have all the fun!?
Here are some really cool shortcuts and tips to help you plan your Easter celebration with ease!
This tip will make egg prepping easier than ever and it allows you to make a bunch of eggs at once, exactly what you need when you are hosting an Egg Decorating Party! http://fw.to/6nBfU5h
This Easter Egg Decorating Kit is everything for kids that like to take it a step further than just dying eggs! The kit comes with decorations and accessories to make 4 Easter bunnies, complete with whiskers and googly eyes. Find it here!
We are crazy about these alternative (and tidy!) egg decorating tips, especially for the little ones! No-Dye Easter Eggs
Wishing you a Happy Easter and a lovely Spring!!
P.S. Visit the Shop to sign up for our Newsletter, you'll receive 15% off your first purchase and fun emails about our new products and promotions!
All Boxed Up: Cowgirl 0Cowgil Party Box - Giddy up! Pink, Cow Print and Horses come together for this country celebration. We've gathered up a collection of pretty pink gingham and perfect ponies for 12 cowgirls to grab their boots & hats and have some fun!
- Andrea St Onge
- Tags: Party in a Box
All Boxed Up: Woodland Fairy 0Woodland Fairy Party Box - Fairy wishes and woodland touches come together for this charming and whimsical celebration. We've gathered up a collection of pretty pinks and rosy reds, perfect for 16 fairies to grab their wings and have some fun!
- Andrea St Onge
- Tags: Party in a Box
Party Tips: Kid's Birthday Party Invitations 0An kid's birthday party invitation is a first impression. Whether you are inviting just a few close friends or the entire class, a creative invitation is a great way to make your kid's birthday bash even more special. Read on for some tips on what you should (and could) include...
- Andrea St Onge
- Tags: Party Tips & Tricks
Love is in the air... 0
We are feeling the love at Lou & Pepper!
This is the perfect time for us to share with you our newest LOVE AFFAIR! We are so excited about the new products in our shop, they are exactly what you need to celebrate with the ones you LOVE!
Happy Thanksgiving from Lou & Pepper 0
one Meri Meri "Give Thanks" garland / two Daydream Society metallic striped napkins (gold): pack of 16 / three Sophistiplate Satin Gold Petalo dinner plates: pack of 10 / four Meri Meri Leaf napkin (sm): pack of 16 / five Meri Meri Pumpkin plate: pack of 8 / six Craft Acorns / seven Meri Meri Gold Scallop cups: pack of 8 / eight Wooden Utensils: set of 10 / nine Meri Meri Natural plate (lg): pack of 8 / ten "Be Thankful" napkin rings
Recipe courtesy of Martha Stewart, photo courtesy of JOHN KERNICK
To brine or not to brine…that is the question. We are fans of the brine and if you have never tried it, why not give it a shot. Leave it to Martha (Stewart that is) to concoct the perfect mixture.
7 quarts (28 cups) water
1 1/2 cups kosher salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry, neck and giblets reserved for stock, liver reserved for stuffing
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thymeDirections
Bring 1 quart water, salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool 5 minutes.
Line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups) water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate 24 hours, flipping turkey once.
The turkey may be the “main course” but aren’t the stars of the meal the sides?!? Let’s be honest…we could fill our plate with the following and be just as happy!Pumpkin Mac and Cheese
When I say Mac, you say Cheese…Mac, Cheese & Pumpkin? Ok hear us out. A few years ago, this recipe donned the dinner table and we have never looked back from it being included since. The great part is, you can make it ahead and then just bake on T-Day. Super yum!
1 package (16 oz) elbow macaroni
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1 teaspoon Dijon mustard
1 cup canned pumpkin (NOT pumpkin pie mix)
2 cups shredded cheddar cheese
Heat oven to 350°F. Cook and drain macaroni as directed on package, using minimum cook time.
Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour; cook 1 minute, stirring constantly with whisk. Remove from heat; stir in milk. Heat to simmering; cook 1 minute, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, mustard and pumpkin. Add 1 3/4 cups of the cheese. Cook, stirring occasionally, until cheese is melted.
Add macaroni to cheese sauce and stir until coated. Pour into ungreased 3-quart casserole. Top with remaining 1/4 cup cheese.
Bake uncovered 20 to 25 minutes or until golden brown.
Apple Walnut Cranberry Salad
Looking for something light to add to all the heavy stuff on your table. This salad is not only beautiful but full of flavor.
1 bag 50% blend mixed greens and spinach washed
2 green apples sliced
1/3 cup dried cranberries
1/2 cup gorgonzola cheese crumbled
1/2 cup walnut pieces
Apple Cider Vinaigrette
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
In a large bowl, toss together all the salad ingredients.
In a small bowl, whisk together all the vinaigrette ingredients. Drizzle vinaigrette over the salad and toss. Serve immediately.
Oven-Roasted Root Vegetables
Get back to your roots with these delicious and colorful veggies…so simple and so perfect for your table.
1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepperDirections
Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Grand Marnier Cranberry Sauce
No Thanksgiving meal would be complete without the perfect fresh cranberry sauce (say no to canned!) One of our favorites has a little Grand Marnier in it…but you can always leave it out.
12 ounces of fresh cranberries
1 1/4 cups of sugar
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons Grand Marnier
Preheat oven to 325ºF. Place cranberries in 8x8x2-inch glass baking dish. Sprinkle sugar, then orange juice concentrate over. Cover tightly with foil. Bake until juices form and cranberries are very soft, about 1 hour.
Uncover; mix in liqueur. Cover and refrigerate until very cold, about 4 hours. (Can be prepared 3 days ahead. Keep chilled.
The Dessert…Pumpkin Mousse Parfait
This fun twist on pumpkin pie will definitely have your guests singing your praises…and totally licking their (very long) spoon!
1 envelope unflavored gelatin
1/4 cup dark rum
1 can solid-packed pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar
2 extra-large egg yolks
2 teasppons finely grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
1 1/2 cold heavy cream
1 1/2 teaspoon pure vanilla extract
1 cup cold heavy cream
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups chopped store-bought gingersnap cookies
3 tablespoons dry crystallized ginger (optional)
Prepare mousse: In small heatproof metal bowl, sprinkle gelatin over rum. Let stand 10 minutes to soften gelatin.
In large bowl, whisk pumpkin, sugars, egg yolks, orange peel, cinnamon, nutmeg, and salt until well combined.
To 2-quart saucepan, add enough water to come 1 inch up side. Heat to boiling, then reduce heat to simmer. Set bowl of gelatin mixture over simmering water. Heat until gelatin dissolves. Immediately whisk hot gelatin mixture into pumpkin mixture.
In large bowl, with mixer with whisk attachment on high speed, beat cream and vanilla until soft peaks form. Fold cream into pumpkin mixture.
Prepare cream: In large bowl, with mixer with whisk attachment on high speed, beat cream until it starts to thicken. Add sugar and vanilla; beat until medium peaks form. Do not overbeat.
Assemble parfaits: Divide half of pumpkin mixture among 12 small parfait glasses. Divide chopped cookies among glasses. Top with half of whipped cream, then remaining pumpkin mixture. Dollop remaining whipped cream on top. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
To serve, garnish parfaits with crystallized ginger.