Happy St. Patty's Day!

It's been a wonderful start with the opening of the new salon!
We can't thank you all enough for your following, support and
well wishes.

We are having a blast there and can't wait to celebrate even more when we have our official grand opening!
(stay tuned... more news to come about that soon)

We love the responses we are getting about the new space... warm, comfortable, beautiful and chic.

Well, that actually describes our clients...
it was designed to appreciate you.
As we have often said, you are our inspiration.

So cheers to you our friends!
And thank you!

Here's a little Irish recipe
(cupcakes of course)
to make your day a little more scrumptious.

See you at the salon!

Shamrock Milkshake Cupcakes
what.. what!
yep.

Ingredients

egg whites

cups all-purpose flour

teaspoon baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

cup buttermilk or sour milk*

1/4

cup green creme de menthe** or 1 tsp of mint extract

1/2

cup shortening

1 3/4

cups sugar

teaspoon vanilla

recipe White Chocolate Frosting

Green food coloring

Directions

Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine the buttermilk and the creme de menthe or green food coloring. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until mixture is combined. Or just get vanilla cupcake mix and add the mint, milk and green food coloring... just say'in.
Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Divide White Chocolate Frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers or just slather it on.
Makes 20 to 22 (2-1/2 inch) cupcakes.

From the Test Kitchen
note: always test the icing
we test it
and then lick the spoon just to be sure : )*Test Kitchen Tip:

For each 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

**Test Kitchen Tip:

If you prefer not to use creme de menthe and prefer the kid friendly version (just as yummy), substitute a mixture of 1/4 cup milk, 1 teaspoon mint extract, and several drops green food coloring.

White Chocolate Frosting

Ingredients

cup butter, softened

ounces white baking chocolate with cocoa butter, chopped

1/3

cup whipping cream

1 1/2

cups powdered sugar

Directions

Place white baking chocolate in a large mixing bowl; set aside. In a small saucepan heat whipping cream just until simmering. Pour over white baking chocolate; let stand, without stirring, for 5 minutes. Stir until smooth; let stand for 15 minutes. Gradually beat butter into melted white chocolate mixture with an electric mixer on medium to high speed, beating until combined. Gradually beat in powdered sugar until frosting reaches piping or spreading consistency. Makes 3-1/2 cups if there is any left in the bowl. Oh, and yep we put some green and white m&m's under them to serve.