Want to be the Queen B of your household?
In advance of this year’sGrammy Awards(airing Feb. 8 at 8 p.m. on CBS), here is an easy three-step guide to pull together a viewing party that will be as memorable asthe outfit Nicki Minajwill be rocking:
Set the SceneDo Emily Post the digital way with an evite that will get people in the booty-shaking mood. We love this one (above), courtesy ofPaperless Post, called “Doo Wop.” It’s a cheeky throwback to a more stylish era that Grammy frontrunner Sam Smith is all about bringing back.
Shell Out Some SwagWho doesn’t love a freebie? While yours won’t be as swanky as the Distinctive Assets bundle given to presenters and performers (think Gibson guitars and a $14,500 luxury train ride through the Canadian Rockies), a little treat gift bag is always a nice touch.
Make it YummyTo top it all off, end the evening with the dessert being served at the official Grammy after-party: German Chocolate Brownie Pudding!
German Chocolate Brownie Pudding2 tbsp. unsalted butter4 cups, diced brownies (½-inch cubes)3 cups half-and-half½ cup sugar1/8 tsp. salt10 oz fine-quality bittersweet chocolate (not unsweetened), chopped6 large eggs1 tsp. vanilla
1.Preheat oven to 325°F. Generously butter a 2 1/2- to 3-quart soufflé dish. Toss in the brownies.2.Heat half-and-half, sugar, and salt in a 2-quart saucepan over moderate heat, stirring, until sugar is dissolved and mixture is hot but not boiling. Remove from heat and add chocolate, then let stand 2 minutes. Whisk until smooth.3.Lightly beat eggs together in a large bowl and slowly add chocolate mixture, whisking until combined. Stir in vanilla. Pour mixture over brownie pieces, pressing down.4.Place the soufflé dish in a larger baking dish filled with water (to create water bath) and bake in the center of oven, until edge is set but center still trembles slightly, 45 minutes to 1 hour.
While pudding bakes, prepare the topping:
Coconut Pecan Topping2 egg yolks½ cup brown sugar½ stick butter (1/4 cup)½ cup evaporated milk½ tsp vanilla extract1¼ cup flaked coconut½ cup pecans (optional)
1.In 2 qt saucepan, stir egg yolks, sugar, butter, evaporated milk, and vanilla over medium heat, about 12 minutes. Stir frequently until thick and bubbly. Add pecans and coconut, then allow to cool for 30 minutes.
2.Remove pudding from oven, and while still warm, dollop Coconut Pecan Topping on top. Allow to cool for about 10 minutes for the pudding to set, before serving with whipped cream.
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source: people.com
