Halloween | Spooky Tricks and Treats!

Halloween season is fast approaching and we couldn’t be more excited. We were invited to show off our Halloween Party Planning tips on CTV Morning Live on Tuesday October 20, 2015.

Check out this link  http://winnipeg.ctvnews.ca/ctv-morning-live

During our two segments we are sharing ideas on how to: Host your own Halloween Bash – Featuring Spooky Tricks and Treats!

Check out some cool and creepy Food Ideas to create the scariest

Sweet and Savory Food Station“.

Ghost Meat Loaf Muffins

What you’ll need:
• 2 eggs , lightly beaten
• 1/2 cup seasoned fine dry bread crumbs
• 1 package of onion soup mix
• 2 lb. lean ground beef
• 1 24-oz. pkg. refrigerated mashed potatoes
• 24 capers, drained, for decorating

• Preheat oven to 350 degrees and spray muffin pan with a non-stick cooking spray
• In a large bowl combine ground beef with two eggs, bread crumbs and onion soup mix
• Lightly press about 1/3 cup of the meat mixture into each muffin cup
• Bake uncovered for 40 minutes, or until cooked
• Meanwhile, heat potatoes according to package. Using a pastry bag, pipe potatoes onto each muffin. Garnish with capers for ghosts’ eyes.

Pumpkin Guacamole Dip

What you’ll need:
• Mini Pumpkin
• 3 Avocados
• 2 Roma Tomatoes
• 1/3 cup red onion
• Bag of dark chips

• In a large bowl combine avocados, tomatoes and onion and mix together
• Carve pumpkin with an open shaped mouth
• On a plate place the pumpkin at one end with the guacamole coming out of the mouth
• Place chips around the guacamole dip

What you’ll need:
• Batch of your favourite chocolate cupcakes
• White buttercream frosting
• Toothpicks
• Tube of black decorator’s icing or Halloween Chocolates

• Frost the cupcakes using the white buttercream icing
• For each cupcake, use the tip of a toothpick to lightly etch the outline of two large eyes in the frosting
• Slowly pipe black decorator’s icing onto the etched lines and then fill in the inner circles. Use another toothpick to spread and smooth the icing.
• Pipe on two short lines for a nose. Next, pipe a long line across the bottom of the cupcake for the mouth. For the finishing touch, randomly top the mouth with a bunch of short icing barbs.

Creepy Caramel Popcorn Balls
What you’ll need:
• 1 bag of microwave popcorn
• 1/2 cup butter (1 stick)
• 3/4 cup firmly packed brown sugar
• 1/3 cup light corn syrup
• 1 cup candy-coated chocolate pieces
• Non-stick cooking spray
• Microwave popcorn according to package directions. Line a rimmed baking pan with non-stick foil. Spread popcorn onto foil-lined pan.
• Melt butter in a small saucepan over medium heat. Add sugar and corn syrup. Increase heat to high and bring to a boil, stirring constantly. Boil until sugar dissolves, about 2 minutes. Cool 4 minutes.
• Pour sugar mixture over popcorn on baking pan. Coat a spatula with non-stick cooking spray. Push hot mixture into centre of baking pan, folding over to combine. Coat your hands with non-stick cooking spray and sprinkle popcorn mixture with candies or seeds. Using your hands quickly combine ingredients and shape into firmly packed 2-inch balls. Cool completely. Wrap each ball in plastic wrap, or keep covered until ready to serve.
We choose to showcase two alcoholic beverages and one non-alcoholic kid friendly drink choice.

Below are our specialty cocktails:
Orange Ginger “Rum” Martini

What you’ll need:
Orange Ginger Soda
• Rum
• Ice
• Martini Glasses rimmed with orange tang

• Rim Martini Glasses with Orange Sugar or Tang, then add ice to glass
• Pour Orange Ginger Soda over ice in glass, wait until it stops fizzing, then add rum

Test-Tube Cesar Shots

What you’ll need:
• Clamato Juice
• Vodka
• Plastic tes-tubes rimmed with Cesar Rimmer
• Rim Test-tubes with rimmer
• In pitcher, mix clamato and vodka
• Pour into test-tubes and Enjoy!

Halloween “Orange” Punch

What you’ll need:
• frozen orange sherbet
• orange juice
• pineapple juice
• ginger-ale

• Place sherbet and orange juice and pineapple juice in a punch bowl. Allow to thaw for 10 to 15 minutes
• Stir in ginger ale

Check out some classy “Day of the Dead” Tablescape ideas to create just the right atmosphere for your ghoulish friends and family:

(Please note: photos will be uploaded after the Live segment!)


A dessert bar or a candy buffet are traditional and fun additions to any event. After a night of dancing and socializing, your guests will appreciate the late night snacks and take-homes.

If you’re interested in doing something unique and non-traditional, try one of our four fun event bars that we introduced to our guests over the years.



Throw in your favourite chips, cookies, crackers and flavoured popcorn and you have the perfect late-night snack!



Cotton Candy will always be a sweet hit with both kiddies and adults!



Come on, who doesn’t love smores!



Photo credit: Moore Photography – Veggies can be fun too! 

Enjoy, and happy planning!!




Signature Drinks is a fun feature that can bring out your event colour and theme (Photo: Pinterest.com)

When our clients are looking for a unique way to personalize their event, we love to suggest Signature Drinks.

Signature drinks can be an easy, FUN and inexpensive feature you can add to your event. Wither you’re hosting a corporate gala, wedding or private party — a simple signature drink can bring out your event colour and even theme!

If you’re wanting to reduce costs, ensure the recipes only requires in-house ingredients included in the beverage bar at the venue.

Your guests will love the personalized beverages during cocktail hour, and if you’re feeling extra crafty — try incorporating customized drink tags with a event logo or name to accent the drink!

Try these 4 easy (and delicious!) drink recipes:


Recipe: Barbie Doll Cocktail (Photo: Pinterest.com)

Signature Drink Recipe #1

Barbie Doll
1 oz. Malibu Rum 
1 oz. Raspberry Sourpuss 
2 oz. Pineapple Juice
2 oz. Sprite or 7UP
– Pour over ice. Stir and enjoy!

Mocktail Alternative: Eliminate Malibu Rum, and replace Raspberry Sourpuss with Raspberry Juice


Remember — the signature drinks are yours to name. Have fun with it! (Photo: Pinterest.com)

Signature Drink Recipe #2

Blue Lagoon 
1 oz Vodka
1 oz Blue Curacao liqueur
3 oz. Lemonade
1 oz. Lime juice
– Garnish with fresh Blueberries and done!

Mocktail Alternative: Eliminate the vodka and Blue Curacao liquer and add 1 oz. blueberry juice.


Accent with customized drink tags or paper straws (Photo: Pinterest.com)

Signature Drink Recipe #3

Yellow Pineapple Punch
2 oz. SKYY Infusions Coconut
1 tbsp. Greek Yogurt
1 oz of Pineapple Juice 1 tsp. Passion Puree
1 oz. Simple Syrup

Mocktail Alternative: Simply replace SKYY Infusions Coconut with Coconut Water.


If your drinks are being served at a bar, play around with signage to invite guests to try your special beverage! (Photo: Pinterest.com)

Signature Drink Recipe #4

 Apple Mojito
2 oz. Bacardi Big Apple Rum
6 oz. Club Soda
3 Lime wedges
2 tsp. Sugar
3 fresh Mint Sprigs
– Add the lime, sugar, mint sprigs,
several ice cubes and pour in the Bacardi apple rum.
Top with club soda (adjust to taste), and stir.

Mocktail Alternative: Replace Bacardi Big Apple rum
with Apple Juice.

Have fun creating your fun signature drinks and be sure to let us know how they turn out!


Love Potion – Chocolate Kiss Martini

Love Potion – Chocolate Kiss Martini

Just doing some quick planning for a friend’s special Valentine evening with her husband and found this wonderful drink for them to share ….. Her guy loves Martini’s.

Planning something special for your loved one doesn’t have to be elaborate or expensive, just try to do something personal and fun.


Chocolate Kiss Martini


3/4 oz. Pallini Raspicello
2 oz. Boru Vodka
1/2 oz. Godiva Liqueur

Shake with ice and strain into a martini glass rimmed with chocolate shavings. Garnish with a strawberry.

Spring Break: Mocha Brownies Recipe


Spring Break: Mocha Brownies Recipe

OK, This week has been an extremely hard week to get anything done with my three kids home on spring break! As much as I want to work, respond to clients, emails and phone calls …. it’s just not happening with a five, four, and two year-old trying to get your attention. So I have decided to call it quits for this week and devote myself to them.

As you know already, I love my children to death and have a definite weakness for sweetness. So for my daughter (who has decided she wants to be a chef, and has bugged me about twenty five times today to do a craft or bake) we are going to make one of my favourite brownies.

Mocha Brownies are to die for and if you are the type of person that likes to sit down and have a brownie along with a cup of coffee, these are perfect for you!

I found the recipe a while back on Blog Chef.

The brownies use instant coffee and cocoa to give them that amazing and rich flavor. The highlight of this recipe is the coffee frosting. The coffee frosting is very delicious and you can adjust the amount of instant coffee in it to your taste. I would recommend about 2 teaspoons but if you want a stronger flavor, I would say go with 3. These mocha brownies are very easy to make and really moist. Enjoy.



½ cup shortening

½ cup butter

1 cup cocoa

2 cups sugar

1 tablespoon hot water

4 teaspoons instant coffee

4 eggs

2 teaspoons vanilla extract

1 cup flour

½ teaspoon salt


½ cup butter

1 teaspoon vanilla extract

2 cups powdered sugar

1 ½ tablespoons milk

2 teaspoons instant coffee

Cooking Instructions:

Step 1: Pre heat your oven to 350 degrees. Line a 9 x 13” baking dish with tin foil and lightly grease It lightly. Melt butter and shortening in the microwave or on the stove top.

Step 2: Pour melted butter and shortening into a large mixing bowl. Add cocoa and blend in well. Add sugar and mix well. Dissolve instant coffee in tablespoon of hot water and mix into the cocoa mixture. Add eggs one at a time and beat in well by hand. Stir in vanilla, flour and salt. Pour mixture into the baking dish and spread out evenly.

Step 3: Bake for 25-30 minutes. Remove from the oven and allow to fully cool.

Step 4: While brownies are cooling. To make the frosting – In a bowl cream butter and vanilla. Add powdered sugar and beat on medium speed. Dissolve instant coffee in milk and add to the mixture. Beat until lightly and fluffy. Spread the frosting over the cooled brownies.


HAPPY VALENTINE'S… Cookie Recipe With Love

imedagoze 2, flickr.jpg


Happy Valentines…

What have you got planned with your loved ones???

I’ve planned for a no work day (I’m even turning off the computer…right after I post this blog) except for planning fun activities and a whole day with my three kids and hubby!

I am planning on making these cookies with my daughter for dessert later today. I found the recipe on one of my favourite sites Every Day with Rachel Ray.

See below for the recipe and directions. Enjoy.

Love E

Cornmeal Linzer Hearts

by Tracey Seaman and Diana Sturgis

From Every Day with Rachael Ray

December-January 2009


Prep Time: 30 min (plus chilling and cooling)

Bake Time: 15 min

1 1/2 cups blanched almonds

3/4 cup plus 1 tablespoon granulated sugar

1 1/2 cups flour

1/2 cup cornmeal

1/4 teaspoon salt

1 1/2 sticks (6 ounces) unsalted butter, thinly sliced

1 tablespoon grated lemon peel

1 large egg

1/3 cup seedless raspberry jam

Confectioners’ sugar, for dusting

1. Position racks in the upper and lower thirds of the oven and preheat to 325°. Line 2 cookie sheets with parchment paper. Using a food processor, grind the almonds with 1 tablespoon granulated sugar. Transfer to a large bowl; whisk in the flour, cornmeal and salt

2. Using a food processor, combine the butter, lemon peel and remaining 3/4 cup granulated sugar until creamy. Scrape down the bowl, add the egg and process until combined. Stir into the flour mixture. Quarter the dough, cover with plastic wrap and refrigerate for 20 minutes.

3. On a lightly floured surface, using a floured rolling pin, roll out one-quarter of the dough into a 9-inch round. Using a 2 1/2-inch heartshaped cookie cutter, cut out cookies and, using a metal spatula, transfer to a prepared cookie sheet. Repeat with the remaining dough. Bake until lightly colored, about 15 minutes; transfer to a rack to cool.

4. Spread the flat side of half of the cookies with about 1 teaspoon jam; sandwich with the remaining cookies. Dust lightly with the confectioners’ sugar.

YUMMY! Enjoy.