Wednesday, December 31, 2008
Happy 2009
Here is to another happy, healthy, and successful year ahead!
Happy 2009!!! :)
Monday, December 29, 2008
Engagement Photo Session :: Kelly & Phil
Sunday, December 21, 2008
Closed for the Holidays
Photo above is a winter inspired wedding cake and is courtesy of The Knot.
Sunday, December 14, 2008
Donating Your Wedding Gown
Winter Wonderland Design Inspiration
For a larger version of this inspiration board, click on the above image.
Saturday, December 13, 2008
Etsy - All Things Handmade
Photo above is courtesy of Etsy and is a personalized monogram isle runner - $60.00
Thursday, December 11, 2008
Winter Wedding Welcome Bags
Hot chocolate mix
Custom coffee mug
Gingerbread cookies
Granola Bars
Caramel candies
White snowflake candles
Snowflake Christmas ornament
Vanilla scented hand lotion
Chapstick
Mints
In addition to these goodies, we included a wedding weekend schedule, directions to and from the ceremony and reception, and postcards that showcased beautiful views of downtown Pittsburgh.
Photo courtesy of Brides.com
Gingerbread Snowflakes
{This recipe makes 16 cookies}
Ingredients
6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Icing - Fine sanding sugar, for sprinkling
Directions
Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.
Photo courtesy of Martha Stewart.
Tuesday, December 9, 2008
Bride-to-be Gift Idea
Monday, December 8, 2008
Not Your Average Dollie
Photo courtesy of Martha Stewart.