PARTY THEME: RETRO ROLLER SKATING PARTY

If you've got a birthday party to plan, one of the most fun parties I've planned lately was a throwback birthday party at the local roller skating rink. We had such a great time! If you're looking for something fun and different to do for your next girls get-together, dust off your pom-poms, break out your striped knee socks, and get ready for some old-school fun that will have you laughing (sore and bruised) for weeks to come!

Retro Roller Skating Birthday Party Theme

Call your local roller rink to find out what the restrictions are for a party. Some will allow you to hold your party during public skate times, others will require that you book a private party for your group. This usually depends on how many you have in your group.

Some rinks allow you to bring in food or cake. Others don't. If they allow food, take something that does not have to be served hot. Gourmet sandwiches, wraps, chips, salsa, or a delish cheese board would be easy to do. If not, meet for a pre-party party before you head to the rink. Our roller rink did not allow us to bring in our own food but we did get to bring in cupcakes and gift bags for everyone containing stuff from back when: Charms' Blow Pops, Bonnie Bell Lip Smackers ( the huge ones) and original Hubba Bubba Bubble Gum! I remember when that was all you needed to get a boy to ask you to go steady or at least couple's skate :)

If your crowd hasn't skated in a while, be sure and add a package of Advil and some Icy Hot in each guest's gift bag! 

RECIPE: TWO BERRY COMPOTE FOR ICE CREAM, PANCAKES, ETC

TWO BERRY COMPOTE

Difficulty: Easy

Prep Time: 5 minutes    Cook Time: 10 minutes

This berry compote recipe will be your new favorite go-to for desserts, spooned over pancakes, on biscuits, or drizzled over ice cream. Delicious served hot or cold; keep some in the fridge or make it in a flash. Makes any recipe a little more elegant and you can even use frozen fruit if you must.

1 cup fresh strawberries, raspberries, or blackberries

1 cup fresh blueberries

2 tablespoons granulated sugar

1 teaspoon fresh lemon juice

¼ teaspoon lemon zest

¼ cup Chambord liqueur (crème de cassis will also work)

Put the sugar into a saucepan over medium heat for about one minute or until the sugar begins to melt slightly. (Watch it because it will burn quickly!) Add the fruit, lemon juice and zest and toss to coat. Increase the heat slightly and cook and stir for 2 minutes until the sugar is melted and the fruit has broken down slightly. Remove from the heat. Stir in the liqueur. Carefully return to the heat and cook 1 minute more. Allow to cool slightly before using. Will keep up to a week in the refrigerator. 

RECIPE: WHITE CHOCOLATE ALMOND BREAD PUDDING

One of my favorite flavor combinations; white chocolate and almond pair so well together. You can substitute chocolate and pecans or any flavors you like with this custard. The key to decadent bread pudding is to make sure the bread is suspended in the custard and to bake it in a covered water bath so that it helps keep the pudding moist.

White Chocolate Almond Bread Pudding is easy and always a hit!

White Chocolate Almond Bread Pudding is easy and always a hit!

WHITE CHOCOLATE ALMOND BREAD PUDDING

INGREDIENTS

8 eggs, beaten

1 cup dark brown sugar

1 ¼ cups granulated sugar

4 cups heavy cream

1 ½ pounds bread cubed and lightly toasted

1 cup (8 ounces) white chocolate, chopped

Pinch kosher salt

1 tablespoon vanilla

½ teaspoon Amaretto or almond extract

1tablespoon ground cinnamon

Pinch nutmeg

1 ½ cups sliced toasted almonds

 INSTRUCTIONS

For the custard: Mix all together except the almonds.  Push the cubed bread down into the mixture. It should be light on bread, heavy on custard. Let it sit as long as possible before you bake; even overnight is okay. Before baking, pull a piece of the bread apart to see if it is soaked through.

To Assemble: Use heatproof ramekins. The bread should be suspended in the custard, not dry. Start with a layer of nuts on the bottom. Using your hand, pick up the bread from the custard and add that next. Continue to layer the nuts and bread and pour custard over the top, filling about ¾ full.

To bake: Preheat oven to 300 degrees F. Use a water bath to cook the puddings so they don’t dry out. Fill a pitcher with warm water. Put the ramekins in pan with high sides. Fill the pan ½ full with the warm water but take care not to get water into the ramekins.

Cover the pan with 3 layers of plastic wrap. Don’t use foil. You need to be able to see the ramekins. If you lift it, you will remove the steam. Bake at 300 for 30-35 minutes.

Serve warm. Pour over some heavy cream flavored with a bit of Amaretto if you want or shave some white chocolate over the top. Delicious.