Jan 28, 2011

Navy and Pink Wedding Flowers

If you're having a wedding that's pink and navy or fuschia and navy, you might be having trouble finding that perfect floral inspiration to make the day special.  I've put together a collection of beautiful ideas to showcase the bold statement a wedding or event can have with these colors.

From left to right:
Brides bouquet - the knot
Aisle of Fuchsia, pink and white flowers - http://www.theweddingsource.com
Floating Flowers - casasugar.com
navy and white placecard table - http://www.ayleebits.com
pink and navy inspiration board - upstateido.com
bridesmaid bouquets - the knot
peony cake (with my navy ribbon photoshop edit) - i can't remember the source, sorry.  But update me if you know it!

Jan 25, 2011

Something Blue Bridal Shower

Something Blue Bridal Shower
As Maid of Honor in my best friends wedding, I'll be planning her Bridal Shower. Her Wedding colors are blue and gold. I thought a perfect spring shower would involve pretty and feminine accents and a bluebird theme.

Something Blue Bridal Shower 


The Pergola Reproduction

Our Best Cupcakes

Blue Flower Clip (Stone)

Jan 24, 2011

How to make your own veil part 1

I explain the process of making my own 1 tier veil. I will start by making a waltz length veil and then cut into a shorter fingertip veil if I don't like the look. The waltz length tends to go straight back vs. The shorter fingertip that tends to flare out a bit more.

Jan 23, 2011

Signature Cocktails

Want your next event to be swanky and stylish? Then bring on the signature drinks! Before your event you'll need to do some due diligence in selecting your perfect signature drink(s). We've got some great tips on how to select the perfect signature cocktails for your next big event.

Ask yourself the following questions:
  1. What type of event am I throwing? (business, wedding, shower, birthday,etc.)
  2. Level of formality? (casual, formal, etc.)
  3. What type of vibe do you want? (I want it to feel like a: swanky bar, wild club, spa setting,etc.)
  4. What is your color theme?
  5. What are your favorite flavors?
  6. What types of food will you be serving?
  7. Where's your venue?
 Once you have some of the answers to your questions, continue on by finding drinks that you love.  There are many websites online where you can look up drinks by liquors, flavors and even colors.

Find some recipes that you think you might like and experiment.  Grab the ingredients and play with them in your kitchen.  You might find that you prefer something fruity vs. something with milk in it, or something dry and classic vs. something hip and modern.

Build your list of favorites and go over them with your venue.  Typically it costs less to have a signature cocktail vs. a fully stocked bar.  If you are having the event yourself, you could always hire a bartender.  Make sure he's certified and licensed to bartend and see if he can provide all the glasses and garnishes.  If not, it could get expensive.

If you are hosting it yourself and either don't want a bartender or can't afford one, don't discount the idea of punch.  You can still have your signature drinks, just setup as self-serve and place in pretty containers with labels defining what they are.  Have fun finding names online or create a new and fun cocktail name to fit your party.  Please remember that some venues require a liquor license and/or insurance if your guests are going to be drinking.

Remember it's all about fun and all about the experience of trying new things.  You might be surprised with what you come up with!

Jan 21, 2011

Fall Wedding Gingerbread Cookies

Christmas has come and gone, but during the fall and winter months all you want is some good, homemade comfort foods.  I'd call gingerbread cookies the perfect comfort cookie when it's chilly out.  Grab a warm cup of tea and it's heaven.

What makes the perfect Gingerbread cookie?  A beautiful balance of sweet and spice.  This cookie has that.  Don't be scared if this dough is very sticky out of the mixer, you'll be refrigerating it and thoroughly dusting your work surface.

If you're having a winter or fall wedding, these cookies would be perfect to serve your guests if you are having a dessert table, a great idea for a midnight snack, great tucked inside an out-of-town bag or perfect as your favors.

Afraid you won't have enough time to make the dough and bake the cookies right before your  wedding?  Make the dough and cut your shapes out a 2 weeks to a month before the big day.  Freeze the dough, placing plastic wrap layers between cookie shapes.  When your ready, just pull them out of the freezer to defrost, and pop them in your pre-heated oven.  Then just spend the day with your bridesmaids making up little gifts for your guests.


* 3 cups all-purpose flour plus more for dusting
* 1 tablespoon ground cinnamon
* 1 tablespoon ground ginger
* 1 teaspoon ground black pepper
* 1 teaspoon dry mustard powder
* 3/4 teaspoon baking soda
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 12 tablespoons unsalted butter, softened slightly
* 3/4 cup dark brown sugar
* 2 tablespoons milk
* 1 egg
* 1/4 cup molassas


Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk, molasses & egg.

On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes.

Preheat the oven to 325 degrees F. Line sheet pans with parchment paper.

Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies.

Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling.

Jan 20, 2011

Tips on serving Brunch to guests

Want to show your guests how much you appreciate them for attending to your Wedding? Consider a high-end post-wedding brunch just for them. Most hotels or Inns will serve your guests in a separate room or section off an area specifically for your guests.

Are you on a budget?  You can keep costs down by limiting the menu or having your guests serve themselves buffet style.

Want your brunch to reflect your upscale venu or discerning tastes? Choose luxury ingredients and a create a customized menu. Serve with mimosa's or bellini's for an even higher-end brunch.

If you have a venue that can't or won't serve brunch, consider hiring your food vendor you used for your Wedding.  You may even be able to negotiate a lower price for both meals by doing the combination of Wedding meals and the next day brunch.

Having an at-home wedding?  You can still do an at home brunch.  Keeping the menu small is key if you are doing it all yourself.  Above, I've created a bagel open-faced sandwich, which is relatively quick and easy to create.

- Your favorite bagels
- organic / natural bacon
- eggs
- scallions/green onions
- salt and pepper
- goat cheese or your favorite cheese

 Chop scallions into small rounds.

Get a non-stick pan and turn the heat up in the pan to medium-high.  Place the bacon in the pan when it is heated up and begins to sizzle.  Cook until crispy and drain the bacon on a paper towel.

Take half of a bagel and put in in the toaster and toast until desired.

In the meantime drain 95% of the fat in the non-stick pan and crack your egg into the pan.  Try to crack it into a smaller shape and immediately break the yolk and spread around.  sprinkle a small amount of scallions onto the egg.  Flip the egg over and take off of the heat.  Sprinkle with your cheese.

Put your Bagel on a small plate, cut side up and put your cheesy egg on top. (the cheese should be melted by now).  Top with bacon and put some salt and pepper to taste.  Sprinkle the top with the rest of your scallions.

This above recipe serves 1, however to make this for many people I recommend an assembly line of cooking.  Rather than 1 or 2 pieces of bacon cooking, grab a bigger pan and cook all your bacon and drain.  Rather than 1 half of a bagel, place 4 bagel halves in a toaster.  I still recommend cooking 1 egg at a time since they may run into each other.  To simplify this you may want to do almost 1 big "scrambled" egg in a pan and "slice" them up into 4 separate servings.