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New and buzzworthy February finds from Lyss Stern

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Chocolates and roses are fabuLyss, but wouldn’t a deLysscious homemade cupcake be better? I have a sweet recipe for you later in this “FabuLyss Finds” column.

First, let me introduce a new fabuLyss find just in time for Valentine’s Day: Beautiful bling that diva mamas and glammas will love! New York City diva mom Tracy Moss brings you PureLuxe Of NY. She is inspired by color as well as by the jewelry of the Byzantine and Etruscan era. The talent the goldsmiths had then is simply beyond!

Reach Tracy Moss of PureLuxe Of NY by e-mail at tracy.moss2@aol.com, or by phone at (917) 284–4835.

• • •

Looking for a fabULyss Broadway show? Academy-Award nominee Uma Thurman stars in “The Parisian Woman,” a new play written by Academy- and Emmy-award nominee Beau Willimon (“House of Cards”) and directed by Tony Award winner Pam MacKinnon (“Who’s Afraid of Virginia Woolf?”).

Set in Washington, D.C., where powerful friends are the only kind worth having, the story follows Chloe (Thurman), a socialite armed with charm and wit, coming to terms with politics, her past, her marriage, and an uncertain future. Dark humor and drama collide at this pivotal moment in Chloe’s life, and in our nation’s, when the truth isn’t obvious and the stakes couldn’t be higher.

I loved this show!

“The Parisian Woman” at the Hudson Theatre (141 W. 44th St. between Sixth and Seventh avenues, http://parisianwomanbroadway.com).

• • •

Looking to be entertained? Steve Cohen made his “Chamber Magic” show at The Waldorf Astoria a phenomenon, running for 16 years. But, when the hotel closed its doors in February, the “Millionaire’s Magician” had to find a new home. In March, he moved to The Madison Room at Lotte New York Palace, where he performs his up-close tricks five times every weekend. And starting last summer, he began integrating a new trick into the show every six months, the first one being “lemon egg walnut ring,” which he performed on the “Late Show with David Letterman.”

Steve Cohen “Chamber Magic” at Lotte New York Palace (455 Madison Ave. between E. 51st and E. 50th streets, chambermagic.com).

• • •

Here are two new, deLysscious restaurants for you to check out:

The Lobster Club is a Japanese brasserie by Major Food Group. It was designed by Peter Marino, and has chef Tasuku Murakami at the helm. The concept celebrates a unique interpretation of Japanese cuisine. Classic techniques like tempura, gyoza, yakitori, and robata are on display along with a focus on teppanyaki and sushi. Chef Murakami sources his fish through his personal relationships at Tokyo’s Tsukiji market, ensuring the highest level of quality. Everything on the menu has been designed to be shared, with the focus on food and fun, not formality.

The Lobster Club (98 E. 53rd St. at Park Avenue, www.thelobsterclub.com).

A new, non-traditional steakhouse, Jade 60, recently opened up on the Upper East Side. It serves wagu beef, sushi, and much more.

Jade 60 [116 E. 60th St. between Park and Lexington avenues, (212) 256–1929, www.jadesixty.com].

Lyss Stern is the founder of DivaLysscious Moms (www.divamoms.com).

Champagne cupcakes with champagne buttercream frosting

These are for your adult friends and family. You can also make these cupcakes with non-alcoholic champagne and a favorite jam or preserve filling for the kids.

INGREDIENTS:

Cupcakes:

1 Betty Crocker white cake mix

1¼ cups Champagne (alcoholic or non-alcoholic)

1/3 cup Unsalted butter (room temperature)

3 Egg whites

1 tsp Champagne extract by Lorann Oils or Wilton’s Treatology (optional)

Pink gel coloring

DIRECTIONS:

Cupcakes:

In a mixing bowl, add butter, egg whites, extract, and mix until smooth. Mix in cake mix powder, alternating with champagne until batter is just combined. Finally, mix in some pink gel coloring. Pour batter into cupcake liners, and bake at 350 degrees for 20 to 22 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool down for 10 minutes. Then, remove them from the cupcake tray and place them on a cooling rack.

Frosting:

½ cup Unsalted butter (room temperature)

½ cup Vegetable shortening

4 cups Powdered sugar

¼ cup Champagne alcoholic or non-alcoholic

1 tsp Champagne extract/flavoring by Lorann Oils or Wilton’s Treatology (optional)

https://cakewhiz.com/champagne-cupcakes-champagne-buttercream-frosting/

Updated 5:05 pm, July 9, 2018
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