There’s still ample time and good weather for grilling, and I have a fun BBQ theme dessert idea, courtesy of one of my hip baker friends – hamburger cupcakes!

Hamburger Cupcakes
1 batch vanilla cupcakes (made from mix or homemade)
1 batch chocolate cupcakes (made from mix or homemade)
1 container vanilla icing or homemade butter cream frosting
1 package shredded sweetened coconut
Red, yellow and green food coloring
Toothpicks
Sugar in the Raw (optional)

1. To make buns: Prepare a batch of vanilla cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.  Sprinkle tops with Sugar in the Raw before baking to create the look of sesame seeds on the tops of the buns (optional).
2. To make burgers: Prepare a batch of chocolate cupcakes but be sure not to use paper liners (grease the baking tin instead). Use a mix or make them from scratch using your favorite chocolate cake recipe.
3. To make ketchup: Mix red food coloring with ½ container of vanilla icing.
4. To make mustard: Mix yellow food coloring with ½ container of vanilla icing.
5. To make lettuce: Place shredded coconut in a ziplock bag and squeeze several drops of green food coloring into the bag; seal the bag and mix until coconut is coated with coloring.
6. To assemble, cut the “buns” (vanilla cupcakes) in half vertically and cut the “burgers” (chocolate cupcakes into thirds. Use a piping bag to put the “ketchup” on the bottom bun, then place the burger on top of the ketchup and then use a different piping bag to put the mustard on top of the burger. Sprinkle the lettuce on top of the “mustard.” Finish by placing the top of the bun on top and then secure with a toothpick to hold it all together.
Note: You’ll have extra “burger” parts – they’re great for the pastry chef to enjoy!

Key lime pie is a warm-weather favorite because of it’s refreshingly tart flavor.  A silky smooth filling and a nutty, crisp crust provide wonderful contrasts in texture.  I like to use fat-free sweetened condensed milk in place of the whole fat version.  I don’t think you’ll miss the extra fat and it keeps this pie nice and light.

I usually have all of the ingredients for this pie on hand – a can of sweetened condensed milk, bottled key lime juice and egg yolks for the filling.  It’s really that simple.  Use a store-bought graham cracker crust if you aren’t up for making one yourself, though a food processor makes quick work of it and the flavor/ texture is worth the added effort.  I’ve used almonds and pecans in this crust before – whatever I have on hand.  I especially like the macadamia nut crust with the key lime filling because they both remind me of the tropics.

Although key lime pie only takes about 30 minutes to make, it will need at least 8 hours in the refrigerator to firm up.  Serve slices topped with a dallop of whipped cream and a sprinkling of fresh berries (blueberries, strawberries or raspberries all work well).  Key lime pie will keep for several days in the refrigerator, but it never lasts that long in our house.

Key Lime Pie with Macadamia-Graham Cracker Crust

9 sheets graham crackers

2/3 C. macadamia nuts, toasted

¼ C. sugar

4 Tbs. butter, melted

1 (14oz) can fat free sweetened condensed milk

3 egg yolks

1/2 C. key lime juice

1 thin round slice of lime (optional)

1.            Preheat oven to 350 degrees.   In the bowl of a food processor, finely grind the graham crackers until they resemble crumbs.  Place crumbs in a medium bowl and set aside.  Without rinsing the food processor, pulse the macadamia nuts until broken into small pieces.  Add a little of the graham cracker crumbs to the nuts and pulse until finely ground (adding the cracker crumbs prevents it from turning into nut butter).  Add ground nuts to crumbs, along with sugar.  Mix until well combined.  Drizzle with melted butter and use a fork to moisten the mixture.  Press mixture into the bottom and up the sides of a 10” pie plate.  Bake the pie shell in a preheated oven for 10 minutes, or until slightly golden brown.  Leave the oven on and cool the shell on a wire rack.

2.              Whisk the condensed milk, yolks and lime juice together in a large bowl until well combined.  Pour into cooled pie shell and bake in pre-heated oven for 15 minutes.  Once cooled, refrigerate for at least 2 hours before serving.  Garnish with a slice of lime in the center of the pie, if you’d like.

Take frozen vodka to a whole new level by freezing it in a decorative block of ice.  I have been making this impressive yet simple bar-staple for years and it not only adds interest to your bar, but it also keeps the vodka syrupy and delicious.

You’ll need an empty milk carton, various garnishes to fill the ice with color, and a bottle of good-quality vodka.

Before you begin, make sure that the vodka bottle you plan to use can fit in your freezer, standing upright.  Next, cut off the top of an empty milk carton to square-off the top and create a rectangular mold and rinse inside.  Place a bottle of vodka in the center of the clean carton and fill with first layer of chosen garnishes (evergreen sprigs, fruit, etc.).  Pour just enough cold water into the carton to cover the garnishes.  Freeze for several hours until the garnishes are suspended in the ice.  Add another layer of garnishes and again, pour just enough cold water into the carton to cover the garnishes.  Repeat freezing and filling until you fill the carton to about 1″ below the top.  Keep frozen until ready to serve.  Peel the carton away from the block of ice before serving.  Be sure to place frozen vodka on a tray with a lip to prevent melted water from spilling onto your bar.

Since the heat wave moved in I haven’t been able to turn on my oven.  As a result, I have gotten creative with my no-cook recipes.  A caprese salad is one of my favorites this time of year, when the tomatoes and basil are at their best.  But instead of tomatoes, I substitute cantaloupe and made a delicious hip twist on this Italian classic.  Serve this combo as a salad or on mini skewers for a party (or kids).  This is a savory recipe – think of it like a vegetarian version of cantaloupe and prosciutto, another delicious sweet-salty combo. 

Seed and cut one ripe cantaloupe into chunks or round balls (with a mellon baller).  Use one container of Bocconcini (mini Mozzarella balls) and a small bunch of fresh basil.  Layer cantaloupe, Bocconcini and basil on skewers and repeat until the skewers are full, leaving an inch or so at the end.  Drizzle with olive oil, salt and pepper.  Instead of skewers, make a salad using the same ingredients and tossing until combined.  Serve with a nice glass of white wine or prosecco and enjoy!

The fun people over at Etch-it Cups have supplied two sets of their great party cups and 6 packages of their Etch-it tags (15 per package) for this Hip Hostess Blog giveaway.  Three winners will be chosen for this giveaway (2 winners will each receive a package of Etch-it cups; 1 winner will receive the Etch-it tags).

I’ve blogged about these cups before – they are great for keeping track of your drink.  Each cup has a little “chalkboard” on it.  Simply remove the protective cover, then etch your name or a cool design with your finger and your cup is personalized.  Never Lose Your Drink!

For info. of where to buy Etch-it Cups online, visit their site at http://www.etch-it.com/onlinepartners.htm

To enter the Hip Hostess Blog giveaway for the Etch-it Cups and Tags, click on the link below.  Winners will be randomly selected at 10pm EST on February 12, 2010.  Winners will be notified via e-mail.  One entry per person.  Good luck!

https://spreadsheets.google.com/viewform?formkey=dF9FWnE4bmxheVlTdkczQVJSY2Rkc1E6MA

I’ve found that most shell place card holders look cheap or kitchy, until I saw these Neptune Shell Place Card Holders from Two’s Company.  They’re perfect for a beach theme party, whether it be a rehearsal dinner, dinner party or beachy bridal luncheon.  Even if you don’t use formal place cards, these can be used for marking food on a buffet table (i.e. writing the name of the dish on a place card so guests know what each dish is without having to ask).  They can also be used to display pictures on a guest table at the party, or at home after the party is over. 

Neptune Seashell Place Card Holders (set of 6), $18.50 – http://www.shopatron.com/product/part_number=2111/1657.0.57238.56866.0.0.0

Give your table a beachy look with seersucker.  This preppy fabric invokes the feeling of being beachside in New England.  Use this look for a lobster bake, pool party, backyard BBQ or summer dinner party.  Play up the theme with starfish, shells, anchors, buoys or hurricanes filled with sand and pillar candles.  Now your table will be dressed to impress.

Serve some shrimp “up” in a martini glass for a hip twist on the traditional shrimp cocktail.  It makes a great appetizer for New Year’s Eve, or any other time of year.

Whether you’re inviting friends to your beach house or throwing a beach theme party on your rooftop, seashell candle holders will add an authentic flare to your beach party decore.  Use real seashells and place a votive candle or tea light (removed from the tin holder) in the open side of the shell.  If you have any lying around, sprinkle tiny little shells inside the candle and watch them float in the wax as the candle melts.  If you aren’t on an actual beach, fill a shallow bowl or plate with sand and nestle the seashells in the sand before lighting them.  A fun use for those shells you collected on vacation, and a great way to create ambiance for your beach party.