Old Fashioned Mom Magazine held its first event on May 6th at Bar Pleiades in the Surrey Hotel. The event celebrated Spring and the success of the magazine while introducing guests to the exciting new bath line created exclusively by the Old Fashioned Mom brand.

Lovely ladies sipped hand crafted Bellini’s and Bloody Mary’s made by bar maestro Guy Fouquet while the little ones had Shirley Temples and chocolate croissants from Cafe Boulud.

The mood was pure champagne kisses as beautiful ladies delighted in one another’s magnificent spring hats.

The most extraordinary chapeau went to Tanja Dreiding Wallace, wearing a masterpiece created for her by designer Victor De Souza. The inspiration was Marie Antoinette, France’s iconic but ill-fated queen.

Arletta Cousineau flew in from Monte Carlo to attend the regal party “I am so delighted to be here, the women are all gorgeous and truly represent an International and modern day Old Fashioned Mom. The bath products are exquisite and luxurious on the body. My favorite is Heavenly Hyacinth, named after Michelle-Marie’s little girl, it reminds me of the fragrant smells of the south of France and my skin has never looked better.”

Beautiful and talented Cassandra Seidenfeld said “I am thrilled when I receive my current Old Fashioned Mom Magazine. It is comprised with trendsetting ideas, fabulous travel advice, delicious recipes, and a wealth of information spanning New York, Palm Beach and London. I discover cutting- edge guidance about fashionable restaurants, and up to the moment Philanthropic events. I am also filled with bliss to know that the new bath products line is here, and I adore my delicious Grapefruit Marmalade Sugar Scrub. It leaves my skin soft like a baby and glowing with a dewy glimmer.”

Other Old Fashioned Mom devotees included: Randi Schatz of Avenue Magazine, Maya Johnson of Palm Beach Today International Magazine, Couture Designer Maggie Norris, Cassandra Seidenfeld, Consuelo Vanderbilt Costin, Tracy Stern, Lauren Day Roberts, Lucia Hwong Gordon, Debbie Dickinson, Leesa Rowland, Alessandra Emanuel, Anne Baker, Aimee Marcoux Spurlock, Tanja Dreiding Wallace, Joy Marks, Donna Soloway, Joycelyn Engle, Jen Bawden, Tina Storper, Adele Niño, Andrea Warshaw-Wernick, Lucinda Bhavsar, Carol Heinemann, Nancy Amodeo, Lynn Versaci, Jean Trocino, Rosemary Ponzo, Melissa Levis and Brooke Fedagain.

Hyacinth Cornelia Heinemann was perfectly turned out in her matching LaRoyex Fascinator with Mommy Michelle-Marie Heinemann. Her brother, Hudson Cornelius Heinemann opted for a more low key look with a Fedora from Maus & Hoffman in Palm Beach.

Guests received complimentary gift bags filled with Old Fashioned Mom luxury body scrubs including Parisian Chocolate Honeysuckle, Pink Grapefruit Marmalade and Heavenly Hyacinth!

Old Fashioned Mom Magazine held its first event on May 6th at Bar Pleiades in the Surrey Hotel

Learn How to Cook Brigadeiros!!

You will need:

• 1 can of Leite Moça (sweet condensed milk)
• 2 tablespoons of cocoa powder (You can use more cocoa, some recipes call for 4 spoons. You can also use chocolate powder in which case you need 7 spoons, but the Brigadeiros will be intensely sweet. With practice, you will find your own perfect recipe)
• 4 tablespoons of butter
• chocolate sprinkles
• a non-stick pan
• a wooden spoon
• mini baking cups

Cooking Instructions:

• put roughly 2 tablespoons of butter to melt in the pan
• set the stove top to medium-low
• once the butter is melted, add a whole can of condensed milk
• now you will add the chocolate; but wait, if you are using cocoa powder here is Betânia’s personal trick: get a glass with a bit of water and slowly add the cocoa while mixing it with the water; this is because cocoa powder does not dissolve very well in the condensed milk, so you want to totally dissolve it with a bit of water and then add the mixture to the condensed milk in the pan
• stir with the wooden spoon; you will need to stir for at least 20 minutes and it can take as long as 40 minutes; stir in circular movements and make sure you get the Brigadeiro from the sides so it does not stick there and burn
• the Brigadeiro will get thicker and thicker and will reduce in volume
• you know it is ready when a) you divide it in half with the spoon and it stays parted for a few seconds and b) you scoop some Brigadeiro with the wooden spoon, turn the spoon upside down, and it holds there for an instant before falling back into the pan; the video will show this!
• when your Brigadeiro is ready, spread the content of the pan on a plate and put it in the fridge for about 30 minutes; you want it nice and firm before you roll it in balls
• to make the little balls, spread a little bit of butter in your hands and make sure to get your fingers; using a small spoon, scoop some Brigadeiro, put it in your hands, and roll it in a little ball
• roll the ball on the chocolate sprinkles to cover it completely
• place your Brigadeiro in a baking cup
• repeat–should yield about 25 Brigadeiros
• put Brigadeiros in the fridge for about 15-30 minutes to make them firmer

Read about brigadeiros and see the recipe at StreetSmart Brazil