Help, prease?

In my hunt for all things wedding, I've noticed that I gravitate towards decorations that could be considered "whimsical." The problem, however, is that they also could be considered "childish" or "trashy." There's a very, very fine line between these adjectives. And I feel like I'm gravitating towards the "trashy."

Yeck.

A source of major concern is the arbor. Do I want to decorate with real flowers? Do I want to decorate with streamers? Pom pom streamers? Honeycomb balls hung on streamers? Chiffon draped over the arbor? The answer is yes. To all of them.

Honestly, I think my main concern is this: I don't want people to think that I'm taking my marriage lightly. Believe me, I understand that marriage is a blessing, but I also acknowledge that it takes work. Lots of work. Fiance and I are under no illusions that marriage will always be hunky dory; it takes time to adapt to living with another person, and even 50 years down the line it will still be difficult.

But does that mean I can't have loads of tissue paper and streamers everywhere? I honestly don't know. As a couple, fiance and I aren't exactly the most serious people. And by that, I mean we're goofy. All de timez lolz (Too much? Yeah, I figured.). So at the reception, I know we can get away with having some fun little decorations around. But is it pushing it to have them at the ceremony?

Basically, I need your help. Do we go pseudo-traditional and have flowers on the arbor? Or do we go with the whimsical-ness of streamers and pom poms? Or do we combine a little of both, with chiffon-like fabric and some other decorations? I'm letting (read: begging) y'all help decide!

So here's what the arbor looks like (it's from behind but you get the idea). It's kind of pixelated, but it can be found here:


And here are the options (click on the links for bigger pictures!):
This was my original idea for the arbor. Simple and sweet. I still love it. If you need picture inspiration, check her photos out. I LOVE them.


These are some garlands made of dyed coffee filters. I love this. In different colors, I think it would be beautiful!

Ohhh my dear, I love this, too. In shades of light pink and turquoise? Yes, please.

Oh doilies. My weakness. So pretty. Can you picture garlands of these? I can.

So I know these are on a car, but can I still think it would be super cute on an arbor!
...and then there's these. This one's the perfect color, and this one's just plain gorgeous.

So what do you think? Which one do you think would look the best with my whimsical wedding? Looking forward to hearing your opinions!

diy? Try d-i-die.

From the beginning of wedding planning, I have decided to make a lot of things for this wedding myself; not all, mind you, but a lot of things. I like knowing that the ceremony and reception will have personal touches, things that I made specifically for Fiance and I's special day. And, let's be real here, I did like (okay, love) the idea of having control over things. If I make them and mess them up, my fault, try again! If someone else makes them and messes them up...bad news. So, so bad. Plus, I had over a year to make everything, right?

Oh, how wrong I was. Now, here we are, six months out from le wedding and what have I made? Uhmmm....nothing. I've purchased some things, but overall, the whole DIY thing isn't going too well.

This is where the panic sets in. I know it's probably too soon, but it's happening just the same. Gone are the days that I could claim I had a year to make things. Sigh.

So, my friends, if you get an invitation to a "super fun girl's night!" bring a glue gun, a paintbrush, some thread, and a good attitude. I'm putting you to work.

The good news? I have a dress, a venue, a caterer, an officiant, a photographer, a bomb set of bridesmaids, and a smokin' hot fiance.

Bring it on, September.

And because I know you're dying to see...here's a sneak peak of some centerpiece ideas we're working on! And some fabric to be used elsewhere. And flowers from Fiance because he's the best. And my kitchen table, but we're not bringing that to the wedding. That would be just plain weird.

Contradiction Cookies

I've never claimed to be a simple person. As my Grandpa puts it, "Girl, you're what we call high maintenance." I think I'd have to agree.

I'm a woman of many contradictions, especially when it comes to food. Oranges? No thanks. Orange juice and Pellegrino? Sign me up. (Like I said, high maintenance.) Ham? I'd really rather not. Ham and cheese quiche? Yes, please! (Secret's out, Mom! I really do like it.) Cheesecake? Not so much. Debbie Thomas's cheesecake for Tea? Ohhhhhh snapppp, I'm in. Mexican food? My stomach hurts thinking about it. Cafe Elote? Get in the car, we're leaving now. (I blame this girl for dragging me along..and by dragging I mean I prayed for a snow day so I didn't have to go to work and could tag along.)

Well, my friends, I now present you with another food contradiction. I've never been a fan of anything mint flavored. To be honest, (nerd alert) it reminds me of asthma attacks. Anyone else have to suck a peppermint and drink warm water during an attack? Anyone? No. Moving on.

As much as I hate mint flavored things, I borderline despise mint and chocolate. It just plain weirds me out; chocolate needs to be enhanced, not funkified.

Here comes the contradiction: these cookies. Oh. My. Lanta. I first had these cookies about a year ago at Fiance's house. It's his Grandma's recipe, and his mom had made them for Christmas. The second I ate that cookie, I saw the chocolate and mint light: it all made sense.

And so, I share them with you. It's only right. But don't worry, I'll spare you the recipe Fiance sent me; I'll put it this way, it took me a while to decode. Daises=flour, etc. He's a goob, that one. But I love him.

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Andes Mint Cookies

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 2 Tbsp water
• 1 tsp vanilla extract
• 3.5 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• Andes mint baking chips or Andes mints

Preheat oven to 375.

Cream together butter, both sugars, and eggs. Add water and vanilla, stir to combine. Then add flour, baking soda, and salt and mix together well. Now, here's the part where you can get creative! I add in about 3/4 a bag of Andes mint baking chips and mix it all up and love my life. But, since I'm generous, I'll give you some options. Also known as what I think is the original way of making them. If you want to make things look a little fancy, you can wrap the dough around half an Andes mint and seal the seam with a pecan. Mmm.

I used just scant of a cookie scoop and ended up with around 75 cookies. But don't worry, these things disappear like David Blaine. Okay, that's weird. Ignore that.

Bake for 8-10 minutes and love your life. Make sure you keep a secret stash for yourself. You won't regret it.

Cake lust

For some unknown reason, snow days always make me want to bake. A lot. More than usual, which is saying something because the "usual" for me is a borderline obsession. I got away this time with making Dulce de Leche Blondies (Heaven. In a pan. You'll get the recipe, don't you worry) but alas, my family does not appreciate the abundance of baked goods in a house we're forced to stay in. Weird, right? I know. Maybe I'll get to sneak some scones in later.

Okay, no I won't. I already asked and Dad said no. Saddest day of all days.

So instead of baking, I'm focusing all my energy onto looking at wedding cakes. This is something that I've struggled with. Mainly because I love cake. But wedding cakes are OUTRAGEOUSLY expensive. I mean really, over $900? For a cake without fondant? Ridiculous. But I digress. I struggle with this because...it's cake.

Basically, I love cake. Fondant is icky. It tastes gross and they peel it off before they serve it anyway, so why pay for it? Stick with buttercream; the words I could use to describe my love for buttercream are just plain wrong, so I won't.

However, this is not to say that I don't enjoy and appreciate artisan decorated cakes. I do, I truly do. There's so much time and skill that go into them...I would never have the patience for it! I just think that for my own wedding cake, I would like something more...simple. And easily edible. I like cake too much to have one that's so gorgeous that I won't let anyone touch it.

Sufficiently confused? Welcome to my life.

Here are my top five favorite cakes so far. Let me know what you think!

This cake kills me. I've seen a lot of them lately, but I don't care. The ruffles! Ohh...I die.

And this cake....just. make. it. stop. So perfect. I want it in my life forever and always.

I. Love. This. Cake. Simple and elegant. I'm a sucker for flowers on cakes. Think what you want.

If I were having a candy bar, I'd be all over this one. Candy + cake= sheer brilliance.

I think this one might be my favorite, though. I'm a sucker for peonies.

So there you have it. The cakes I've been drooling over. And who knows, maybe I'll bake something within the next 24 hours to cure my affliction.

You hear that, Dad? Can I can I?

Just trust me on this one...

Welcome to snowcation 2011!! I can't lie, I LOVE this weather. Being curled up with a book and some hot chocolate, sign me up!

The recipe I'm sharing today comes from Sage Culinary Studio here in Tulsa. This was, hands down, the staff's favorite recipe! It's easy to make, and for the most part you'll have these ingredients on hand. We made this for classes, but also for birthday parties for the kiddos. It was always a hit! If you're in Tulsa, I highly recommend checking out Sage! They offer classes for kids, and the adult classes? Forget about it. De-lish-us.

Now, when you see the title of this recipe, you might wince and shake your head in confusion. But listen, you have to trust me. This recipe is so simple and delicious, you might find yourself making it all the time! Okay, maybe not all the time, but pretty often. Enjoy!

Melting Tuna Calzone

Adapted from the recipe found here, on Sage's website. Scroll down to the bottom for a list of recipes. Check out the Chicken-Ooh-La-La. DIVINE. Seriously. Spring for the Boursin Garlic and Herb cheese and you won't regret it.

• 1 can tuna in water, drained and flaked
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded carrot
• 1/3 cup finely chopped celery
• 3 tbsp. mayo
• 2 tbsp. sliced green onions
• 1/2 teas. lemon juice
• 1/4 teas. dried dill weed
• 1/8 teas. pepper
• 1 package Pillsbury Crescent Creation (have you tried this stuff? Brilliant, I say.)

Preheat oven to 425 degrees. Combine all ingredients in a small bowl until well mixed. Press out the crescent dough on a well-floured surface until it is roughly 16x11. Cut the dough into six squares and spoon the tuna mixture into the middle. Spread out the mixture slightly, but not to the edges; it will spread as it cooks, but you want to make sure that you don't get lots of dough on the edges. Fold the squares in half diagonally and use a fork to crimp the edges to seal. Once the edges are sealed, do not press the tuna mixture. Don't want it coming out the sides! Bake 12-14 minutes until deliciously golden brown. Serve with a veggie-loaded salad. Yum!

Chocolate Lovin'

If you're anything like me (and let's just hope you aren't), sometimes you just need chocolate. And you need it in a hurry. You don't want to mess around with making anything, so maybe you eat a small candy bar, pop a few chocolate chips in your mouth, or eat a spoonful of frosting (What? No one else does that? Awkwardddd).

Well, let me introduce to you the perfect mini dessert to fix your chocolate wants and needs. 3 ingredient brownies...what more could you ask for? Okay, there's a lot of things you could, but you shouldn't. Dip the brownies in a simple ganache and you, my friend, have the ideal snack. The best part is, you probably won't have to go grocery shopping! I know, right? You're welcome.

When I found this recipe the other day I knew I had to try it, and after I tried it I knew I had to share. Enjoy!

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Nutella Brownies

Recipe adapted from I'll Have What She's Having

Ingredients

• 1/2 cup of Nutella
• 1 egg
• 5 tablespoons of flour

Preheat your oven to 350 degrees.

Mix your Nutella with the egg, stirring until smooth. I used a fork for this part, just to whisk up the egg a bit before combining it with the Nutella. Add the flour, and stir until everything is incorporated. The consistency will be strange (at least, it was to me) so don't get worried. It's all good! Literally.

Grease a mini muffin tin and fill the cups about 3/4 full. I used a rounded 1/2 tablespoon, and that was perfect. Bake the brownies for about 10-12 minutes. The original recipe for the brownies calls for dusting them with sugar, but I went a different direction. A chocolate direction. I took the road less traveled, if you will. And it HAS made all the difference. Too much? Yeah, I figured.

Easy Chocolate Ganache

Proportions and recipe adjusted from the lovely Bakerella's recipe

Ingredients

• 1 tablespoon butter
• 2 tablespoons heavy cream
• 2 oz chocolate chips

Bakerella's recipe calls for heating the butter and cream in a saucepan until just before the boiling stage. You can do that! Or if you're super anxious like me, you can microwave it for about 45 seconds. Just make sure you watch it so that it doesn't boil. Add in the chocolate chips and let it sit for a few seconds, then stir until everything is smooth and glossy and loveable. Dip your mini brownies into the ganache, twisting as you pull up so that the strings of ganache break. And there you go! You can eat immediately or let the ganache harden a little. Up to you. The choice is yours.

And there ya go! See? I told you it was easy.

The only frosting recipe you'll ever need

This year, like it was for many others, was a whirlwind year for me. Constant changes and excitement, I feel like the best way to sum up my year comes in one word: transition.

I had to transition from the role of pupil to teacher during my semester of student teaching. That in and of itself was a learning experience in so many ways. I had to transition from college life to the "real world"--complete with all the excitement and disappointment that brings. Shifting from a girlfriend to a fiance, well, I couldn't have asked for a better transition!

And now, in 2011, I'm preparing for another year of transitions. New job, wedding planning, the actual wedding...and more things that I'm sure I just don't know of yet! And I can't wait.

I don't have many resolutions for this year, aside from just remembering the most important part of the wedding (my dress, duh. No, just keedinggg, the marriage!). But one that I plan on keeping is to blog more. For real this time.

So, in order to keep up with my resolution, I'll leave you with this, the only frosting recipe you'll ever need. Trust. Me. If you've never tried Swiss Meringue Buttercream (also referred to as SMBC on some blogs. I don't feel like I've gained to experience to use such acronyms) you must. You have to. Brave through whatever fears you have, and you won't regret it. I promise. It will sound weird, using egg whites and what not, but you just have to trust me. This frosting is so versatile. I've made caramel, chai spice, and peanut butter flavors! And I can't wait to try more.

Swiss Meringue Buttercream

This recipe is a combination of a million different recipes, but here's the basic recipe that I've found works best. I did, however, use this list of specific ways to improve the frosting. It really helps!

• 2 large egg whites
• 1/2 cup of sugar
• 1/2 tsp vanilla extract
• 1 1/2 sticks of salted butter, cut into pieces
• any flavors you wish, to taste

Combine the egg whites and sugar in a bowl. If you have a stand mixer, go ahead and use that bowl. I don't like dirtying more dishes than necessary! Place the bowl over a pot/pan of boiling water, making sure the water doesn't touch the bottom of the bowl. Stir the egg whites constantly until the sugar is dissolved. Then, using the whisk attachment, beat the egg white mixture until white and glossy. This might take a while, about 3 minutes, but the key is that the mixture must be cool. Seriously, it has to be room temperature before adding the butter. Switch to the paddle attachment on your mixer, add your butter 2 tablespoons at a time. Mix on medium speed, making sure to mix well after each addition of butter (about 10 seconds). After adding all the butter, turn your mixer on the high setting, and let it go. It will take a while, it will look curdled and nasty, but just let it happen. At about 5 minutes, your frosting will begin to come together. After your frosting is complete, add your vanilla extract and whatever flavors you wish! Set the mixer on low, make sure it's all mixed up, and you're good to go! Frost cupcakes, cakes, spoons that you plan on licking later...what? You don't do that, too? I never said my resolution was to eat better. =) Enjoy!