desserts

Petite Derby Pie

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Chocolate, gooey, and a traditional dessert in honor of the Kentucky Derby, this mini version is ideal for a party celebration such as this “Sophisticated Stable” theme I put together for 14 Hands Wine. 1 (9-inch) unbaked pie shell or prepared pie dough 3/4 cup granulated sugar 3/4 cup brown sugar 1 1/2 cups all-purpose […]

April 24, 2015 CONTINUE READING THIS POST →

“Sophisticated Stable” Kentucky Derby® Party with 14 Hands Winery

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Derby Day holds a special place in my heart, in that I was married on Kentucky Derby Saturday! And, just as I enjoyed fine wine at my wedding, I’m planning on enjoying an exceptional wine for my Derby home viewing party ~ 14 Hands Limited Release 2012 Kentucky Derby® Red Blend. It’s tasty, ya’ll, with […]

April 23, 2015 CONTINUE READING THIS POST →

Jeanne on Today Show with New Cocktail Pops Book (video)

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I’m so excited about my new book, Cocktail Pops and Spiked Frozen Treats, (CLICK HERE TO BUY IT ON AMAZON) and to be able to share it on the Today Show is incredibly awesome. Feelin’ lucky, humble, happy, thankful, and in need of a Cocktail Pop to help me chill out and celebrate! Visit NBCNews.com […]

October 25, 2013 CONTINUE READING THIS POST →

Jeanne on Access Hollywood Live with Adult Milkshakes (video)

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The Access Hollywood Live gals, Kit and Michelle (guest hosting for Billy), know how to party! This segment was beyond fun!

August 25, 2013 CONTINUE READING THIS POST →

Adult Ice Cream Social featuring Ice Cream Cellars Wine and a Bright Bold Tabletop

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National Ice Cream Month is July! So, to celebrate I’ve partnered with Ice Cream Cellars and created this Adult Ice Cream Social party that features frosty recipes with their delicious Ice Cream Wine as an ingredient. Go with a bright and bold tabletop that shows off these frozen treats in style, such as this one […]

June 20, 2013 CONTINUE READING THIS POST →

Fortune Cookie Tacos with Frozen Mexican Chocolate Mousse

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Fortune cookie origami! I was tickled when I came up with the idea of heating a fortune cookie and reshaping it into a taco. It is so simple and makes a dynamite presentation! See these dessert tacos lined up on the party table in my article Adult Ice Cream Social featuring Ice Cream Cellars Wine […]

June 20, 2013 CONTINUE READING THIS POST →

Striped Kiwi Strawberry Mango Sorbet Push Pops

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See these treats lined up on the party table in my article Adult Ice Cream Social featuring Ice Cream Cellars Wine and a Bright Bold Tabletop. For Kiwi Layer: 1 cup chopped fresh kiwi (peeled, white core removed) 1 tablespoon frozen limeade concentrate 1 teaspoon Ice Cream Cellars French Vanilla Ice Cream Wine 1 teaspoon […]

June 20, 2013 CONTINUE READING THIS POST →

Mad for Plaid Holiday Party Brought to You By RumChata Cream Liqueur

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RumChata liqueur, with its delicious blend of real Wisconsin dairy cream, cinnamon, sugar and vanilla perfectly balanced with five times distilled Caribbean rum, inspired this Mad for Plaid Christmas Party theme! The name “RumChata” comes from the fact that the liqueur is essentially horchata, a Latin sweet rice beverage, with rum. The horchata keeps the […]

December 4, 2012 CONTINUE READING THIS POST →

Santa Hat Macaroons Christmas Cookies

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How cute are these Santa Hat Christmas cookies!!! I made them for a party recently, and my guests loved them! The macaroon recipe could not be easier. It takes a bit of time to apply the red chocolate hat, but the festive results are totally worth it! 1 (14 oz.) can Eagles Brand Sweetened Condensed […]

December 3, 2012 CONTINUE READING THIS POST →

Venetian Christmas Cookies

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For the longest time growing up, I didn’t know what these cookies were called; I just knew that I adored them.  Traditional Venetians have brilliantly layered colors of red, yellow, and green. For the holidays, I decided to go with green and red layers to create exquisitely cute Christmas cookies!  There are a few steps […]

November 6, 2012 CONTINUE READING THIS POST →

Purple Owl Marshmallow Pops from Jeanne’s Segment on Marie Osmond’s TV Show

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These purple pops couldn’t be cuter, and they are really easy to make. Consider a Halloween treat like this for a school holiday party! 1/2 cup cold water 3 (1/4 oz.) packets Knox unflavored gelatin 2 cups granulated sugar 3/4 cup corn syrup 1/3 cup water Purple gel food coloring Purple sugar Spooky Candy Eyes […]

October 16, 2012 CONTINUE READING THIS POST →

How to Make a Mold for Food (Step by Step Photos)

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A couple of years ago I saw Chef Dominic Palazzolo, founder and inventor of Make Your Own Molds,  on Martha Stewart’s TV show talking about his silicone food-safe mold making kits and products. I was beyond intrigued and knew that someday I’d get my hot little hands on his miracle putties and spreads and make […]

October 14, 2012 CONTINUE READING THIS POST →

Creepy Cosmopolitan Cocktail Pops with Gummy Bugs from Halloween Today Show Appearance

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I am super excited about these Creepy Cosmopolitan Cocktail Pops. Ya see, I’ve been experimenting with gummy candy from worms to big gummy bears and pigs for about a month now, and I feel like I have the perfect gummy candy recipe. But, these cosmo pops are delicious on their own whether you chose to […]

October 12, 2012 CONTINUE READING THIS POST →

Candy Corn Baileys Cocktail Push Pop from Today Show

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After eating a bag of candy corn (you must understand that thorough experimentation is needed for the perfect recipe), I decided that Baileys, liquid gold, cream of the Gods, was the ideal liqueur for these frozen push pops. This Cocktail Pop concoction is a simple one but with its Halloween candy theme, sure to be […]

October 5, 2012 CONTINUE READING THIS POST →

Appletini Brain Freeze Halloween Cocktail Pops from Today Show

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I just love Halloween food and drink with all its gory possibilities. This killer chiller brain freeze dessert that I shared on my Halloween Today Show appearance with Hoda and Kathy Lee is made with Appletini cocktail ingredients. Pucker Up! 1 cup water 1/3 cup simple syrup (recipe below) 2 teaspoons Pucker Sour Apple Schnapps […]

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October 2, 2012 CONTINUE READING THIS POST →

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