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Mini Pancakes on a Stick

Just in case you need some inspiration for a breakfast, here's our Smartacular take on a mini pancakes recipe!

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Vietnamese Rolls with Peanut Dipping Sauce

Yield: 12 servings (serving size: 1 roll and about 1 1/2 tablespoons sauce)

Fresh summer rolls are one of my favorite dishes to prepare because they are (1) versatile based on what I have/are craving, (2) healthy, (3) so, so good, and (4) three words: PEANUT DIPPING SAUCE. Spring rolls are great, but peanut sauce* elevates them to AMAZING! This sauce is simply Phenomenal!!!


We like to think of the Vietnamese roll as an elegant example of fast food: a salad packed into an edible container, which results in something as beautiful to behold as it is practical to eat by hand. Better yet, the Vietnamese roll is a big win for the health-conscious because the roll is almost fat-free, and the sauce, while sporting a little peanut butter, is not highly caloric. One dipped bite yields an explosion of flavors and textures that are guaranteed to excite any palate. 




For the peanut sauce:



  • 4 ounces dried rice vermicelli noodles
  • 24 medium shrimp, peeled and deveined
  • 16 round rice paper wrappers
  • 1 bunch mint leaves
  • 16 butter or green leaf lettuce leaves
  • 1 cup finely shredded red cabbage (about 3 oz./ 85g)
  • 1 cup finely shredded carrots (about 3 oz./ 85g)
  • 4 Persian cucumber, cut into matchsticks
  • 3 medium scallions, cut into slivers about 3 inches long
  • 1 small bunch fresh cilantro sprigs




  1. For the peanut sauce: Whisk all the ingredients together in a small bowl; set aside.
  2. For the summer rolls: Cook the rice noodles according to the package directions. Drain and set aside.
  3. Bring a medium pot of salted water to a boil over high heat. Add the shrimp, turn off the heat and poach until bright pink and opaque, about 1½ minutes. Drain in a colander and run under very cold water until cool. Dry with paper towels and cut each shrimp in half horizontally (making them thinner). Place on a plate, cover with plastic wrap and refrigerate until you’re ready to roll.
  4. Fill a wide, shallow dish large enough to hold the rice paper wrappers with warm water. Arrange all of the filling ingredients within easy reach around a work surface. Lay down a lettuce leaf and place a arrange a few rice noodles, cabbage, carrots, cucumbers, scallions, and a few cilantro leaves in the middle. Roll lettuce around the noodles and vegetables in a cigar shape and set aside, seam side down.
  5. Working with 1 wrapper at a time, submerge rice paper until it is soft and pliable, about 10 seconds (it will soften more as it sits). Remove the wrapper from the water and place it on the work surface. Lay 3 shrimp halves in a row, cut side facing up, just above the center of the wrapper, leaving about 1 inch of space on each side. Place 1 mint leaf between each shrimp. Place the filled lettuce roll just below the shrimp.
  6. Fold the bottom half of the rice paper wrapper over the filling and roll until the shrimp and lettuce are secured. Then fold in the sides of the wrapper. Then roll the entire wrapper so it becomes sealed, like a burrito. Place the roll on a rimmed baking sheet and cover loosely with a lightly damp paper towel and plastic wrap. Repeat with the remaining wrappers and fillings. Leave a little space between each summer roll so they don’t stick together. If not serving immediately, keep the rolls covered with damp towels and plastic wrap at room temperature for up to 2 hours. Serve with the peanut sauce for dipping.



These fresh rolls work as a light dinner, a healthy lunch, and one very impressive appetizer. Have fun!


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 Party on, Smarties! With love Smarty had a Party!

4 Alternative Wedding Cake Ideas

4 Alternative Wedding Cake Ideas |

Are you a DIY bride looking for a unique, alternative, and affordable wedding cake idea? If the answer is yes, you've come to the right place! We have four alternative wedding cake ideas that will save you money and charm your guests. We started with four cakes and four plates - our new colored cake plates, to be specific. Using these plates at your dessert table is a great way to add some color to your event. The four cakes have different personalities, styles, and color schemes that pair perfectly with each of our colored cake plates.


The Waffle Cake

The waffle cake is great for daytime weddings, wedding brunches, and for any waffle lover! This cake works well for a backyard or rustic wedding. It's also great for the low key bride and groom who love brunch. 

Here is what you need to create the Waffle Wedding Cake:



The Rice Crispy Cake

The Rice Crispy Cake has the look and shape of a traditional cake and appeals to the fun, light-hearted bride and groom. The Rice Crispy Cake is an inexpensive, simple alternative cake idea. There are only a few ingredients, and there is no oven required! We made our Rice Crispy Cake simple and elegant, but you can jazz it up by dipping the cake into colored chocolate and even adding sprinkles to match your color scheme.
*Smarty Party Tip #1:
We used different sized springform pans to get the desired cake-like shape we wanted. 
*Smarty Party Tip #2:
Make sure to grease your pans really well so that the Rice Crispy Cake comes off of the pan easily.



Here is what you need for the Rice Crispy Cake:



The Bundt Cake

Try combining the Bundt Cake for a rustic, simple wedding. You can make the bundt cakes from scratch, or you can save money and use a cake mix.

Smarty Party Tip:
Make sure to grease your pans so that the cakes come out beautifully after removing them from the oven! 


Here is what you need for the Bundt Cake:



The Donut Cake

Going with a donut cake is an adorable addition to any trendy, funky wedding. If you enjoy baking, you can make the donuts from scratch - however, the less stressful option is having a local bakery make the donuts for your big day.



Here is what you need for the Donut Cake:

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 Party on, Smarties! With love Smarty had a Party!

A Really Fantastic Summer Salad Recipes

An open-air feast with friends and family on a bright sunny summer day is all one needs to refresh the mood. But sometimes planning a party can be a lot. Not only do you have to come up with activities to keep your guests entertained, but you have to plan and prepare a menu that everyone will like. Summer salad recipes are one of my favorite things to make because they’re so, so easy. And refreshing! When it’s hot outside, all I really want to eat is something cold, like a summer salad. 
When it's hot the last thing you want to do is slave over a hot stove or spend a lot of time in the kitchen prepping for guests. So don't. Opt for a cool and crisp salad instead! There are so many fun and flavorful combinations of fruits, greens, veggies, nuts, and cheeses to experiment with, and they're all really easy to prepare.
Here are 3 summer salad recipes we think are really cool!


Watermelon, Mint and Feta Salad with Balsamic Lime Dressing


  • watermelon
  • feta cheese
  • red onion
  • field greens
  • fresh mint



  • 1/4 cup olive oil
  • 1/2 juice of 1 lime
  • 5 teaspoon balsamic vinegar
  • salt & pepper to taste



  1. Whisk together the dressing and set aside. Add salad ingredients in a bowl. Assemble the salad and drizzle with dressing.


Serve on Rectangular White Dinner Plates, with Duet forks and knives, and purple dinner napkins.



 Avocado Strawberry Salad with Poppy Seed Dressing



  • baby spinach
  • strawberries, hulled and sliced
  • avocado, diced
  • blue cheese
  • sliced almonds




  1. Mix dressing ingredients and toss with salad.


Serve on Leafware plates with Glimmerware forks and knives, and fuchsia napkins


Summer Melon and Prosciutto Salad


  • cantaloupe, cut in half wedges
  • prosciutto
  • mozzarella pearls
  • arugula



  • olive oil
  • fresh ground pepper



  1.  Assemble salad ingredients. Drizzle with olive oil and freshly ground pepper.


Serve on Classicware Clear Plate, Reflections forks and knives, and fresh lime green dinner napkins.  



Complementary Smarty Products: 


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 Party on, Smarties! With love Smarty had a Party!

Tropical Tequila Sunrise Popsicles

Popsicles? Nice. Cocktails? Nice. Poptails? Niiiice! Turn your favorite cocktails into refreshing "popsicles" next time summer has you in its grip! Whether you're hosting a party and looking for a unique idea to serve drinks, or have a problem with people judging you for drinking at noon, all you have to do is turn said beverage into an icy, fun popsicle. We used our mini cups as molds with Leafware mini spoons for the sticks. The cups fit in a tray for easy freezing! Making tequila sunrise popsicles is simple and you can make them kid-friendly, too! Just leave out the tequila and they're just as yummy!


What you need (makes 10 pops):

  • 3/4 cup tequila
  • cups pineapple juice
  • 10 teaspoon grenadine
  • 5-6 limes



  • Mix pineapple juice with tequila in a pitcher.
  • Split the mixture into 10 cups, each filled 3/4 of the way.
  • Add 1 teaspoon of grenadine to each cup and let it sink to the bottom. Smarty tip:  Be sure to add grenadine after the pineapple/tequila mixture, otherwise it won't sink to the bottom.
  • Slice limes into 1/4 inch thick wheels.
  • Cut a slit in the middle of each lime wheel for the spoon to fit through. Slide spoon through lime.
  • Place lime wheel with the spoon ends down, into the cut. It should fit snugly inside the top of the cup.
  • Place popsicles in the freezer overnight!
  • Serve on the Metallic Fuchsia Pink Charger Plate and enjoy it!


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So adults, kick back and enjoy. And yes, you could make Tropical Tequila Sunrise Popsicles by leaving out the tequila in the layers. But don't the kids have enough options already?


Party on, Smarties! With love Smarty had a Party