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Yummy Crab "Martini" Appetizer Idea

Looking for something different to serve as an hors d'oeuvre at your next brunch or dinner party? Try these crab martinis for a pretty, easy appetizer! For extra presentation points, use our Smarty Tea color bamboo knot picks and 8 oz square martini glasses (pictured). - Temima Serves: 5 Active prep time: 10 minutes Total prep time: 30 minutes Ingredients: 1/3 cup green onion (finely chopped) 1 tomato (deseeded and diced) 1 lb imitation crabmeat (chopped in bite sized chunks about 3 cups) 1/3 cup mayonnaise 1 tsp curry powder 1/4 tsp cayenne powder 1/4 tsp ginger powder 2 tsp lemon juice 1 tsp water 15 green olives Directions: 1 Mix the mayonnaise, curry powder, cayenne powder, ginger powder, lemon juice and water until completely smooth. 2 Mix the green onions, tomato and crab until well blended. 3 Mix the dressing with the crab mixture until well combined. 4 Spoon into martini glasses and garnish with green olive picks (approximately 3 olives per pick). 5. Chill for 20 minutes.

Pomander Tequila Winter Punch

Recipe and Photos courtesy of Scarletta Bakes

Try serving this lovely punch in our 6 oz punch cups! Pomander Tequila Winter Punch 4 c. apple juice 1 c. tequila reposado 1 stick canela (a stick of cinnamon may be substituted) 2 oranges cloves, dried Prepare a pomander by pushing the pointed ends of the dried clove buds into the skin of one of the oranges in the pattern of your choosing. Set aside. Combine the apple juice and stick of canela in a large stockpot. Bring to a boil, reduce the heat, and simmer for approximately 10 minutes. Remove the cooked apple juice, along with the stick of canela, to a large punch bowl. Add the tequila and pomander and allow the punch to steep for awhile before serving. As I mentioned above, I think this punch is most flavorful if you assemble it the day before serving. If your schedule requires or you prefer, you can assemble it as few as 30 minutes before serving. Once you’re ready to serve the punch, slice the remaining orange into quarter-inch slices. Stud the slices with the remaining cloves, garnish your glasses with the studded slices, and serve (you can serve chilled or at room temperature, whichever you prefer). YIELD: approximately 4-6 servings

Mexican Chocolate Valentine's Hearts

Photos and Recipe courtesy of Scarletta Bakes

V-Day is coming up, Smarties! Chocolates can be a typical gift, but not when they're handmade with the labor of love. Start melting! Try wrapping them in these red favor boxes for an extra sweet touch. Mexican Chocolate Hearts 12 oz. semi-sweet chocolate (You can use chips or baker’s chunks, whichever you prefer.) 1/2 tsp. canela, ground (Ground cinnamon may be substituted.) 2 tbsp. almonds, peeled, blanched, slivered 1/3 c. cacao nibs 1 vanilla bean, whole Please note that you will need a chocolate/candy mold with at least 14- 1 oz. cavities. I opted for Wilton plastic heart molds, but you could really use silicone or plastic molds in any shape and size. To prepare your chocolate, begin by grinding your almond slivers to a fine meal in a spice/coffee grinder. Don’t worry if your meal is uneven with larger pieces remaining – this will add a nice texture to the finished chocolates. Slice open your vanilla bean and scrape out the seeds. Place the cacao nibs, canela, ground almonds and vanilla seeds into the bowl of a large mortar. Use your pestle to grind the ingredients together into a coarse but uniform meal. The most important thing is that the final product is well-blended. Place the meal into a heat-proof container with a pouring spout. Meanwhile, temper the chocolate in the bowl of a double-boiler. Pour the melted chocolate over the meal and stir until well-blended. Carefully pour the chocolate mixture into the cavities of your mold and smooth the tops of each chocolate. Allow your chocolates to harden before popping them out of the mold. The instructions that accompanied my plastic molds directed me to place them into the freezer for 5 minutes until the bottoms of the cavities appeared frozen, at which point I removed them and popped the chocolates right out – this worked like a charm. Store finished chocolates in an air-tight container for up to a week. YIELD: 12-14 1-2 ounce chocolates

Fried Pickle Chips Recipe

Photo courtesy of Spoon Fork Bacon See recipe here

What do you Smarties think of this unique recipe from our friends over at Spoon Fork Bacon? Do you serve traditional appetizers at your parties (eggrolls, pigs in blankets, crudites) or do you lean more towards something different like these little guys?

Cinnamon Spiced Mini Cupcakes

This recipe and its gorgeous photo are courtesy of spoon fork bacon. What Jenny said is so true - everything tastes better when it's mini. Try serving them in our Cupcake Tower Stand! Makes 24 Ingredients: spice cake: 2 cups cake flour 1 tablespoon ground cinnamon 2 teaspoons baking powder ½ teaspoon ground allspice ¼ teaspoon ground nutmeg ¼ teaspoon salt ¼ cup (1/2 stick) unsalted butter, softened 2/3 cup light brown sugar 2 eggs 3 tablespoons molasses ¾ cup buttermilk cream cheese frosting: 6 ounces cream cheese, softened ¼ cup (1/2 stick) unsalted butter, softened 2 cups powdered sugar, sifted 1 ½ teaspoons vanilla extract garnish: 1 cup candied ginger, chopped 1. Preheat oven to 350°F. 2. In a mixing bowl, sifted together the flour, cinnamon, baking powder, allspice, nutmeg, and salt. Set aside. 3. Using a hand mixer, cream together the butter and sugar, about 4 minutes. Scrape down the sides of the bowl. 4. With the mixer running, add one egg at a time followed by the molasses and buttermilk and mix until just combined. 5. Whisk the dry mixture into the wet mixture and stir until no lumps remain. 6. Line a mini muffin tin with mini cupcake liners and fill each liner 2/3 way up with batter. 7. Bake the cupcakes for 20 to 25 minutes or until a toothpick comes out clean when removed from the center. 8. Allow to cool completely before frosting. 9. For the frosting: Using a hand mixer or a stand mixer, cream together the cream cheese and butter. Add the powdered sugar, ½ cup at a time until fully incorporated. Scraped down the sides of the bowl and stir in the vanilla. 10. To assemble: Spread a layer of frosting onto each cupcake. Pour the candied ginger into a shallow baking dish and dip each frosted cupcake, shaking off any access. Serve.