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Anonville Manor Dinner Mystery Party

I have always wanted to host a mystery dinner party.  This year for our annual Halloween Party we were able to thanks to our friends who were eager to participate.  We hosted our party at my parent’s lake house which comfortably seated all 17 of us to a sit down dinner. 

I went to www.mymysteryparty.com and chose a party that was perfect for our group.  The game is played in three rounds of cocktail and appetizers, dinner, coffee and dessert.    Everyone was handed envelopes at the beginning of each round that instructs the characters what to do and say (there is a lot of improv).  The party was a success thanks to our friends who really got into their characters.  For example,our friend Marshall was Mayor Paul A. Tisshon he drove up with a sign on his car saying “Re-Elect Paul A Tisshon “ and handed out buttons for all of us to wear.  My husband played the part of a narcissist butcher much to well.  Good Times!!  I highly suggest this website.  They were quick to respond to my emails and very helpful.  They have mystery games for all ages and holidays.  Then even have scavenger hunts---maybe next year! 

Here are a few pictures from that evening.  For appetizers I served shrimp cocktails.  I went to the dollar store and purchased champagne glasses. I filled the bottom of the glass with crushed ice and topped it off with shrimp cocktail sauce.  Dinner was half of a Cornish hen with wild rice and steamed green beans. Dessert was Crème brulee ( will post recipe at a later time). 

        

 

 

Old-Fashioned Yellow Cake for Two



For those of you who have been following this blog awhile know that my husband does not like sweets.  I do!  I was craving yellow cake with simple chocolate icing but I didn’t want a large batch of cupcakes or cake.  I came across this cookbook a few years ago “Small-Batch Baking”.  Perfect!  Cake just for me!

Unsalted butter, at room temperature

1/2 cup all-purpose flour, sifted

3 Tbs.  buttermilk

1/8 tsp. baking soda

Yolk of 1 large egg

1/2 tsp. pure vanilla extract

3 Tbs. unsalted butter, melted and cooled

1/3 cup sugar

1/4 tsp. salt

Pans Required:

Two 14-or 14.5 ounce cans or small pan (I used a small wilton heart shape pan)

1 baking sheet

• 
  
  Place a rack in the center of the oven and preheat the oven to 350 degrees F.
• 
  
  Grease the insides of the cans and lightly dust them with flour, tapping out the excess.  Place the cans on a baking sheet for easier handling, and set aside.
• 
  
  place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved.  Add the egg yolk, vanilla, and melted butter, and whisk to combine.
• 
  
  Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well.  Add the buttermilk mixture and whisk just until blended and smooth.
• 
  
  Spoon the batter into the prepared pan(s) .  Bake the cakes until a toothpick inserted into the center of one comes out clean, about 25 minutes. 
• 
  
  Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes.  Then run a thin, sharp knife around the edge of each can, and invert them to release the cakes.  Place the cakes upright on the rack and let them cool completely.  (The unfrosted cakes can be stored in an airtight container in the refrigerator for up to 2 days; or they can be frozen, well wrapped, for up to 1 month.  Let them return to room temperature before frosting.)
• 
  
  Frost!!!

I used Betty Crockers Whipped Chocolate frosting.  I normally am not a big fan of frosting but this I could of ate the whole can!!