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Thursday, August 4, 2011
Think Pink
Lately I've been in an Audrey Hepburn movie phase, and Caleb has been gracious enough to watch them with me. The most recent was Funny Face, and while it wasn't my favorite movie, I liked the song "Think Pink" at the beginning. It got me in the mood to look for these pretty pink things.
Blueberry Almond Coffee Cake
A couple of weekends ago Caleb and I completed another thing off of our summer bucket list - we went berry picking! We went to a berry farm where they have blueberries, blackberries, and raspberries. We intended to pick all three, but because it was early in the raspberry season and some greedy woman had gotten there before us and picked the raspberry bushes clean (seriously, I saw her lugging her huge hoard of raspberries around), we came home with just blackberries and blueberries. I let the blueberries sit at room temperature for 24 hours to finish ripening (as instructed by the berry farm people), but after that I couldn't wait to bake with them!
Blueberry Almond Coffee Cake
2 cups flour
2 tsp baking powder
3/4 tsp salt
1 stick unsalted butter, softened
1 1/4 cups plus 3 Tbsp sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
2 1/2 cups blueberries
1/2 large egg white*
1 cup sliced almonds
Sift together flour, baking powder, and salt into a bowl. Combine butter and 1 1/4 cups sugar in a large bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in whole eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, and mixing until just incorporated. Fold in blueberries. Spoon batter into buttered 2-2 1/2 quart baking dish and spread evenly.
*To measure the half egg white, lightly beat an egg white with a fork in a measuring cup, then pour out half of it.
In a small bowl, combine egg white, remaining 3 Tbsp sugar, and almonds, stirring to coat almonds. Spoon almond topping over batter.
Bake at 350 degrees until golden brown and a toothpick inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack. Serve warm or at room temperature.
source: recipe from The Gourmet Cookbook
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| {fresh blueberry almond coffee cake} |
Blueberry Almond Coffee Cake
2 cups flour
2 tsp baking powder
3/4 tsp salt
1 stick unsalted butter, softened
1 1/4 cups plus 3 Tbsp sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
2 1/2 cups blueberries
1/2 large egg white*
1 cup sliced almonds
Sift together flour, baking powder, and salt into a bowl. Combine butter and 1 1/4 cups sugar in a large bowl and beat with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in whole eggs one at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture, and mixing until just incorporated. Fold in blueberries. Spoon batter into buttered 2-2 1/2 quart baking dish and spread evenly.
*To measure the half egg white, lightly beat an egg white with a fork in a measuring cup, then pour out half of it.
In a small bowl, combine egg white, remaining 3 Tbsp sugar, and almonds, stirring to coat almonds. Spoon almond topping over batter.
Bake at 350 degrees until golden brown and a toothpick inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack. Serve warm or at room temperature.
source: recipe from The Gourmet Cookbook
Wednesday, August 3, 2011
The NotWedding
A couple of weeks ago I was able to attend the NotWedding in Atlanta. The NotWedding is the ultimate bridal show, complete with a ceremony and a sit-down dinner followed by dancing. It is the most creative and fun way to see vendors at work, so that future brides can walk away with an idea of exactly what a particular vendor is able to offer for the big day. Seeing and experiencing everything in person is way better than just a portfolio or a taste-testing session. I wish I had had the NotWedding to attend when I was planning my wedding! Future brides in the Atlanta, San Diego, or Orlando areas: you should definitely plan to attend The NotWedding next summer! Here are some images to show just how amazing this incredible event was. You can see more of the event details here!
Venue: Ambient Plus Studios. Lantern installation by Brown Linen and Co.
Stage by Adorned Event Design.
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| image by once like a spark |
Entrance design by Andrea Gray Harper.
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| left image by the long farewell. middle and right images by once like a spark |
Gorgeous custom dress by Laurel and Fife. Handmade veil, flowers, and belt by Fine and Fleurie.
Hair and makeup by Claudia Mejerle
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| images by the long farewell |
Bridesmaids attire by Dress Your Core. Accessories by Fine and Fleurie.
Flowers by Gertie Mae's. Hair & makeup by Claudia Mejerle.
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| image by once like a spark |
Handmade invitations and beautiful tablescapes by a darling day.
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| images by the long farewell |
Invitations, menus, and pennant pencils by buzzy craftery.
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| top and right images by chelsea patricia bottom left image by the long farewell |
Vintage furniture and accents by four inch fold vintage rentals.
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| left image by once like a spark right images by the long farewell |
The BEST food I've ever had at a wedding by Sun in My Belly.
Beautiful installation in catering room by Amy Osaba.
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| left and top images by chelsea patricia middle and bottom right images by the long farewell |
Wedding cake by Apple Butter Bakery.
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| images by the long farewell |
Delicious ice cream by West Side Creamery.
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| image by once like a spark |
Letterpress invitations and programs by The Paperie at Sam Flax.
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| left image by once like a spark right images by the long farewell |
Table design by Nosh Swill & Bliss.
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| images by once like a spark |
Floral design for the head table by Amy Osaba.
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| images by once like a spark |
Hair flowers given to attending brides-to-be by Muncle Fred Art.
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| image by chelsea patricia |
Watch the awesome video of the 2011 NotWedding here, by white dress media.
Tuesday, August 2, 2011
Sweet and Sour Chicken
When I lived in China two summers ago, there was this little hole-in-the-wall restaurant that made the best sweet and sour pork I've ever had. I can't even count how many times we ate there that summer. I think the restaurant employees knew what we were going to order before we could even say it. I've craved that sweet and sour pork so many times since I've been back. Chinese food in America doesn't even begin to do real Chinese food justice, but I can appreciate the sweet and sour chicken that Chinese restaurants sell here. Recently I stumbled upon this recipe for sweet and sour chicken and knew I had to give it a try. I had never fried anything before, so that was a new experience, but I was pleased with the results. I'd still rather have sweet and sour pork from a little restaurant in the back streets of Suzhou, China, but until I can make it back there, this is pretty good.
Sweet and Sour Chicken
3-4 boneless, skinless chicken breasts, cut into chunks
salt and pepper, to taste
1 cup cornstarch
2 eggs, slightly beaten
1/4 cup canola or vegetable oil
3/4 cup sugar
4 Tbsp ketchup
1/2 cup rice or white vinegar
1 Tbsp soy sauce
1 tsp garlic powder
Season chicken with salt and pepper. Working in two batches, toss the chicken pieces in the cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all the sides are browned.
Place the chicken in a single layer in a 9x13 baking dish.
In a small bowl, whisk together the sugar, ketchup, vinegar, soy sauce, and garlic powder. Pour evenly over the chicken, turning the chicken to make sure each piece is coated. (I found that I didn't need to use all of this sauce.)
Bake at 325 degrees for 1 hour, turning the chicken every 15 minutes.
source: recipe from brown eyed baker
Monday, August 1, 2011
Journals
Do you keep a journal? I love the idea of journaling, but the only journal I have is a prayer journal. Even with great intentions to keep a journal about each day, it only lasts about a week until either 1) I don't feel like I have significant things happening each day or 2) I just don't feel like spending the time each day to write down what's going on. My solution is Keel's simple diary (one of my birthday presents from Caleb). It's more of a guided journal, with a few blanks to fill in or questions to answer about your day. It's quick, it's kind of weird, and I like it.
If you're like me and just can't seem to get on track with journaling regularly, here are some more creative journals that might be helpful and fun.
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| B&N, $12.82 |
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| here |
If you're like me and just can't seem to get on track with journaling regularly, here are some more creative journals that might be helpful and fun.
Journal by seasons of the year to take the pressure off of writing daily
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| ReForm School, $16.95 |
365 pages to write just one line a day for five years
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| Chronicle Books, $16.95 |
A travel journal to fill out
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| Chronicle Books, $16.95 |
A journal that prompts you to fill the pages and destroy them - by taking it in the shower,
painting with coffee, poking holes in the pages, etc.
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| B&N, $13.95 |
Keep track of all of the hilarious things you child says
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| Chronicle Books, $14.95 |
Friday, July 29, 2011
Mac & Cheese
First, a thanks to you all for the birthday wishes passed along yesterday! I had a great birthday. Caleb surprised with me a gorgeous bouquet of flowers; I received cards, calls, texts, presents, and love all throughout the day; and Caleb and I had a wonderful evening together. I love how special I always feel on my birthday!
Second, I need to talk to you about mac & cheese. It's one of my favorite foods and definitely my ultimate comfort food. I try different recipes for mac & cheese all of the time, it's basically become a little hobby. Recently I made two recipes that were SO easy and delicious I had to share. The recipes are the same except for a different cheese and different topping. (Sorry for the lack of my own photo, I was in such a hurry to try them I didn't get a good picture.))
Pour into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 Tbsp of butter. Add the panko and Parmesan. Toss with a fork to coat evenly with butter. Sprinkle the mixture evenly over the pasta in the dish. Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes. Serve immediately.
Pour into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 Tbsp of butter. Mix in the cracker crumbs. Toss with a fork to coat evenly with butter. Sprinkle the mixture evenly over the pasta in the dish. Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes. Serve immediately.
Second, I need to talk to you about mac & cheese. It's one of my favorite foods and definitely my ultimate comfort food. I try different recipes for mac & cheese all of the time, it's basically become a little hobby. Recently I made two recipes that were SO easy and delicious I had to share. The recipes are the same except for a different cheese and different topping. (Sorry for the lack of my own photo, I was in such a hurry to try them I didn't get a good picture.))
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Fontina Mac & Cheese
1 lb small or medium pasta shells
1 lb small or medium pasta shells
5 Tbsp unsalted butter, divided
1 cup heavy cream
8 oz Fontina cheese, grated
salt
1/3 cup panko bread crumbs
1/4 cup parmesan cheese
Cook pasta according to package directions, just 1 minute shy of al dente. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in either a saucepan or in the microwave. Cover to keep warm.
Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and Fontina until the cheese starts to melt. Add salt to taste.
Pour into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 Tbsp of butter. Add the panko and Parmesan. Toss with a fork to coat evenly with butter. Sprinkle the mixture evenly over the pasta in the dish. Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes. Serve immediately.
Muenster Mac & Cheese
1 lb pasta shapes
5 Tbsp unsalted butter, divided
1 cup heavy cream
8 oz Muenster, grated
salt and pepper
1/4 cracker crumbs (I used Ritz)
Cook pasta according to package directions, just 1 minute shy of al dente. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in either a saucepan or in the microwave. Cover to keep warm.
Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and Muenster until the cheese starts to melt. Add salt and pepper to taste.
Pour into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 Tbsp of butter. Mix in the cracker crumbs. Toss with a fork to coat evenly with butter. Sprinkle the mixture evenly over the pasta in the dish. Bake at 400 degrees until sauce is bubbling and top is turning golden brown, about 15-20 minutes. Serve immediately.
Thursday, July 28, 2011
Birthday!
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| best way to start my day |
It's my birthday! It's been a good day so far, indulging on donuts for breakfast and receiving birthday wishes from friends and family. I'm going to spend the day doing things I love: baking, reading, going to the pool with a friend, and finally spending the evening with my sweet husband! I hope you have a wonderful day as well!
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