Hooray for Hollywood

Enjoy the Oscars show this weekend, but more importantly, enjoy the spectacle. Glitz, glamour and good pals are back on the agenda on Sunday, March 4; so settle in for some celebrity watching during that always buzzed about awards spectacle known as the 90th Academy Awards.
Make your bash look A-list for an inspired Oscar night shindig that will keep everyone entertained all evening long.
Plan a menu of glamorous, delectable finger foods. And don’t forget that staple of movie treats — popcorn. Whether you create an enticing popcorn station with fun mix-ins or prepare mouthwatering snacks like a festive Popcorn Parfait, popcorn is always a party pleaser.
Try these recipes to get you inspired.

Red Carpet Popcorn Parfait
8 cups salted, lightly buttered popped popcorn
1 teaspoon edible gold dust
1 cup sliced or slivered almonds
2 tablespoons butter
1 cup dark chocolate chips

In large bowl, toss popcorn with gold dust. In skillet, toast almonds over medium-low heat for about 5 minutes or until lightly browned. Transfer to plate; let cool.
Melt butter in small saucepan set over medium heat; toss with popcorn mixture.
Layer popcorn, chocolate chips and toasted almonds in champagne cups.

Greek on a Stick
2 tablespoons dried oregano, or to taste
8 (1/2 inch) cubes feta cheese
8 1/2-inch cucumber slices
8 grape tomatoes
8 Kalamata olives, pitted
8 bamboo toothpicks

Pour oregano into a shallow bowl. Roll each feta cheese cube in oregano to coat.
Thread 1 cucumber, 1 tomato, 1 olive, and 1 feta cube onto a toothpick. Repeat with remaining toothpicks.

Red Velvet Cupcakes
3⅓1/3 cups cake flour (not self-rising)
3/4 cup (12 tablespoons) unsalted butter, room temperature
2 1/4 cups sugar
3 large eggs, room temperature
2 tablespoons liquid red food coloring
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons white vinegar
1 1/2 teaspoons baking soda

Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1/4 teaspoon salt
2 teaspoons vanilla extract
4 1/2 cups powdered sugar
1 tablespoon milk, plus more if needed

Preheat oven to 350 F. Line a muffin tin with gold paper liners and spray with cooking spray; set aside. In the bowl of a stand mixer, combine butter and sugar and mix on medium speed until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk the food coloring, cocoa powder and vanilla together; add to the butter/sugar mixture and mix well. Stir the salt into the buttermilk and add to the batter in three parts, alternating with the cake flour, starting and ending with flour. In a small bowl, stir together the vinegar and baking soda; add to the batter and mix well.
Fill cupcake liners ⅔ full with batter and bake in preheated oven for 17-18 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. Repeat with remaining cupcakes. Cool completely and top with Cream Cheese Frosting. Makes about 3 1/2 dozen cupcakes.
For the Cream Cheese Frosting: In a large bowl, mix together butter, cream cheese, salt and vanilla until smooth. Add powdered sugar, one cup at a time, beating well after each addition. If frosting is too thick, add a little milk. If you are planning to pipe the frosting onto the cupcakes, you want it thick enough to hold its shape. This makes enough frosting to pipe a big swirl on the top of each cupcake. A Wilton 1M piping tip is preferred.