Two Cosmopolitan Recipes for Ladies’ Night: An Old Favorite and a New Twist

June 22, 2009 § Leave a comment


Nothing says a girls’ night like fancy pink cocktails! Here are two versions to try. Make the Classic Cosmopolitan if you’re feeling sweet, the White Cosmopolitan if you’re feeling a little tart.


Classic Cosmopolitan

Serves one


  • 4 parts Citron Vodka
  • 2 parts Cointreau or Triple Sec
  • 2 parts Cranberry Juice
  • 1 part Lime Fresh Juice

Shake with ice in a martini shaker and serve with a lime wedge or lemon rind twist to garnish


White Cosmopolitan

Serves one


  • 2 parts white cranberry juice
  • 1 part citrus-infused vodka
  • 1 part lime juice
  • Shake with ice in a martini shaker, garnish with three cranberries (frozen cranberries if you want them to float)


    Bachelorette Party Playlist- 80’s Dance Party

    June 21, 2009 § Leave a comment


    Blast this playlist while you’re cruising through the city in your limo or in your living room for a pre-night on the town dance party. Click on the links to see the music videos on YouTube to really get the party started.

    1. Debbie Gibson- Only in My Dreams
    2. Pat Benatar- Love is a Battlefield
    3. Madonna- Vogue
    4. Tiffany- I Think We’re Alone Now
    5. Paula Abdul- Straight Up
    6. Bananarama- Venus
    7. Whitney Houston- I Wanna Dance with Somebody
    8. Belinda Carlisle- Heaven is a Place on Earth
    9. Kylie Minogue- Do the Locomotion
    10. Kim Wilde- Keep Me Hanging On
    11. The Go-Go’s- We Got the Beat
    12. Nena- 99 Luftballons
    13. The Pointer Sisters- I’m So Excited
    14. The Bangles- Walk Like an Egyptian
    15. Cyndi Lauper- Girls Just Wanna Have Fun

    The new “it” dessert: Whoopie Pies

    June 19, 2009 § 1 Comment












    According to a recently puslished (well, as of March) article in the NY Times, Whoopie Pies are joining the ranks of cupcakes and gelato in the trendy dessert hall of fame. Shocked as I was, I did not believe it until I saw a mouthwatering stack in a neighborhood bar frequented by hipsters in Seattle’s trendy Capitol Hill. Boasting less fat and a recipe in Weight Watchers, this pie/cookie/humongous Oreo is a delectable new treat to add to your recipe box to impress even your most trendy friends. I have enclosed a delicious full-fat recipe but there are a ton of low-cal versions out there.


    For cakes

    • 2 cups all-purpose flour
    • 1/2 cup Dutch-process cocoa powder
    • 1 1/4 teaspoons baking soda
    • 1 teaspoon salt
    • 1 cup well-shaken buttermilk
    • 1 teaspoon vanilla
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1 cup packed brown sugar
    • 1 large egg

    For filling

    • 1 stick (1/2 cup) unsalted butter, softened
    • 1 1/4 cups confectioners sugar
    • 2 cups marshmallow cream such as Marshmallow Fluff
    • 1 teaspoon vanilla

    Make cakes:
    Preheat oven to 350°F.

    Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

    Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

    Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

    Make filling:
    Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

    Assemble pies:
    Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

    Cooks’ notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

    • Filling can be made 4 hours ahead and kept, covered, at room temperature.

    Source: Epicurious

    DIY Paper Magnolias

    June 18, 2009 § Leave a comment


    These paper Magnolias make a great touch when gift wrapping, or as a floral decoration that never dies. You can download the template and resize  to make them bigger or smaller.



    • Craft Glue
    • Scissors
    • Fabric covered wire cut to your desired stem length
    • Florists tape
    • Five small petals
    • Five large petals
    • 2 leaves
    • One 1×8.5″ strip of paper for the center (not shown)


    1. Make tiny 1/16″ cuts along the longs side of the 1×8.5″ strip of paper
    2. Glue end of the wire to one end of the strip and allow to dry
    3. Glue along the bottom of the strip and roll lengthwise to make the center
    4. Glue small petals to the bottom of the center, orverlapping petals
    5. Glue large petals in another layer around the smaller petals
    6. Glue leaves around the outside
    7. Once dry, starting at the base of the flower- wrap the florists tape tightly and wind all the way down to the end of the stem

    Domesticated Presents Bachelorette Party Week- June 21-27

    June 17, 2009 § Leave a comment


    Wedding season is upon us and next week I’ll give you all the tools to get you through the season- whether you’re the bride-to-be, maid of honor, or party hostess. There will be playlists, diy invitations, recipes, party themes and more for planning the perfect bachelorette party. Don’t miss it!

    Cookbook Staple: Chocolate Buttercream Frosting

    June 17, 2009 § Leave a comment

    Chocolate Buttercream

    This recipe is perfect for cupcakes, cakes, and cookies. To make buttercream you absolutely must have access to an electric hand mixer or KitchenAid standing mixer- your arm and a wire whisk just will not work (I found this out the hard way.) 


    Makes 2 1/2 cups

    • 3/4 cup sugar
    • 3 large egg whites
    • 1 cup (2 sticks) plus 6 tablespoons unsalted butter, room temperature
    • 3 ounces semisweet chocolate, melted and cooled


    1. Combine sugar and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Place over a pot of simmering water; whisk until hot and sugar is completely dissolved, about 3 minutes. Transfer bowl to mixer stand, and beat on high speed until cooled, 7 to 10 minutes.
    2. Replace whisk with paddle attachment, and set mixer on medium-high speed; add butter, 1 to 2 tablespoons at a time, until incorporated. Beat in chocolate. If not using immediately, refrigerate buttercream in an airtight container for up to a week. Bring to room temperature, and rebeat or stir vigorously before using.

     Source: Martha Stewart

    Cookbook Staple: Classic Vanilla Cupcakes

    June 15, 2009 § 1 Comment


    Don’t ever call them plain… these cupcakes are to die for- buttery, rich, and fluffy oh my! It is only one or two steps more than making cupcakes out of the box and well worth it. Besidses then you’ll get bragging rights for making them from scratch.  So bookmark this one because it is sure to get used over and over. Stay tuned for a buttercream frosting recipe to follow.


    Makes 1 dozen

    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 8 tablespoons (1 stick) unsalted butter, room temperature
    • 1 cup sugar
    • 3 large eggs
    • 1 1/2 teaspoons pure vanilla extract
    • 3/4 cup milk


    1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
    2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
    3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
    4. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.


    Source: Martha Stewart

    Where Am I?

    You are currently viewing the archives for June, 2009 at Domesticated.