Mood Board Monday: Love & Lemons

Board #526 | Spring Lemons (Snippet & Ink)

The morning and certainly the evening air is starting to have a chill to it, but Summer’s still in our system! Especially since I’m headed to the MIA (Miami) this week. So with that in mind, I wanted to leave you all with this warm, sunny, lemony theme board to tie y’all over until I return from my trip!

Created and provided by one of my favourite wedding blogging outlets, Snippet & Ink, don’t these theme boards just warm you right up??

Board #103 | Lemon and Iris (Snippet & Ink)

Wildcard Wednesday: Green Bouquets

In keeping with our green  glamour wedding theme (colourful, not economical), I wanted to present you all with some stunning bouquet options for you, your ‘maids, flower girls, and more! Which is your favourite??

See Also:

• Green Wedding Bouquets (Martha Stewart Weddings)
• Friday Flowers: Inspired by Green (Elizabeth Anne Designs)
• Green Wedding Bouquets (Wed Loft)

Mood Board Monday: Summer Perfection

Ah Summer, slipping away so fast! All of the sunny days, lazy nights, chasing fire flies, white parties, and backyard barbecues will be greatly missed. Unless you live in Florida. Or California. Or some other generally warm local. Then you can just ignore the words and look at the picture.  *wink, wink*

This lovely “Summer Perfection” theme board was created by Mospens Studio and I loved it so much I had to share it with you!

What’s your favourite part of Summer? What will you miss most when the weather starts cooling down??

See the original post on Mospens Studio!

Mood Board Monday: French Vintage Paris

Nothing says love, beauty, and richness like a Parisian themed wedding. All vintage and fashionable with not a detail forgotten, who wouldn’t want a “French Vintage Paris” wedding theme?

Vintage fashion.

Vintage venues.

Vintage decor.

Vintage wine…does it get any better than this?

Tell me, what do you love best about this French Vintage Paris theme?

To see this theme and other versions, visit Confetti Day Dreams!

Foodie Friday: Grilled Peaches & Pecans

My profuse apologies for my absence! Last Wednesday night my computer crashed! Had to get a whole new hard drive and have been playing catch up ever since. But I’m back now and ending on a yummy, country note.

To end our Country Perfection wedding theme, we’re taking a page from Ree Drummond, The Pioneer Woman herself, and sharing her Grilled Peaches & Pecans recipe! Now, I’m not much of a pecan gal, but this recipe just sounds SO incredibly delicious! I had to share it.

PREPARATION

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Difficulty: Easy

Servings: 1

INGREDIENTS

• Fresh Peaches, halved and pitted
• Maple Syrup, for brushing
• Butter, for grilling
• Pecans, chopped

PREPARATION INSTRUCTIONS

Brush the peach halves with maple syrup. Smear butter on a grill or grill pan over low heat. Place the peaches cut side down onto the grill/grill pan and cook them low and slow for a few minutes, rotating them 90 degrees halfway through. Monitor the cooking temp and keep it low enough that the maple syrup doesn’t burn.

Remove the peaches when they’re slightly soft but not mushy and have great grill marks. Brush a little extra maple syrup over the tops.

Serve them over ice cream: Scoop ice cream into a bowl, then cut peach halves in half. Press the slices into the ice cream, sprinkle pecans all over the top, and drizzle on extra maple syrup.

For the full step-by-step, fully pictured cooking process and other Grilled Peaches & Pecan serving options, visit Ree’s website!

Foodie Friday: Raspberry Cream Tart

Yum, yum, yum and yum again! If this were in front of me “fa reals,” I would totally inhale it! And it goes perfectly with this week’s very berry wedding theme! Best suited for a Summer or Fall wedding, this Raspberry Cream Tart would be a festive fanciful addition to your nuptial feast!

Midwest Living (*woot woot* to all born in the Midwest like me!) provides us with the recipe for this tasty tart. Here you go!

Preparation

• Makes: 8 servings
• Prep 20 mins
• Cool 30 mins
• Bake 35 mins

Ingredients

• 1 16 1/2 – milliliter roll refrigerated sugar cookie dough, cut into 1/2-inch-thick slices
• 2 3 – ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon finely shredded lemon peel
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla
• 2 cups fresh red raspberries, blueberries and/or blackberries
• 2 teaspoons granulated sugar
• Powdered sugar
• Fresh red raspberries, blueberries and/or blackberries (optional)

Instructions

1. Press cookie dough slices into bottom and fluted sides of a greased 11-inch tart pan with removable bottom. Do not prick. (Or, press onto bottom of greased 12-inch pizza pan.) Bake in a 350 degrees F oven 20 minutes or until light brown. Remove from oven; set aside.
2. In a small bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1/4 cup sugar, egg, lemon peel, lemon juice and vanilla. Beat until combined. Pour cheese mixture over warm crust and spread evenly.
3. Place the 2 cups raspberries in a single layer on top of cheese mixture. Sprinkle raspberries with 2 teaspoons sugar. Bake for 15 to 17 minutes more or until or until cheese mixture is set. Transfer to a wire rack; let cool for 30 minutes before serving.
4. Just before serving, sprinkle with powdered sugar. Garnish with additional fresh berries, if you like. Makes 8 servings.

Pin this recipe!

See the original recipe on Midwest Living!

Foodie Friday: Seafood Bar

To conclude our Seaside theme this week, I had to give you this delectable, edible idea: a seafood bar! Buffet, bar, table, whatever you call it, if you love seafood as much as I do (which is A LOT), then you will understand why this idea is so fab!

TIP: Have non-seafood options for your guest because for some wholly unfortunate reason, an unfair amount of people seem to have seafood allergies. We don’t need any ill-happenings on your special day. *wink, wink*

A Seafood Bar is a great way to stay consistent with your wedding’s theme without forcing those who are either allergic to or merely don’t like seafood to eat it.

TIP: If you insist on having seafood as a part of your main dish, make sure to include the menu in your formal invitation and provide at least one non-food option for those not inclined to this fishy food.

Shrimp and lobster, pastas and rolls, fillets and more will provide your guests a wonderful spread to choose from!

TIP: Make sure to choose to seafood selections that can be placed on ice like those pictured. If you want fillets and other main dishes, stick to keeping those as part of the formal sit-down dinner.

When serving seafood, one must be careful, but when done right, it’s a wonderful choice!

Pin this Seafood Bar!

Source: The Ballroom at Cortlandt Colonial

Mood Board Monday: A Seaside Theme

Who doesn’t love a good seaside wedding theme? Especially when it’s one as grand and lovely as this one rendering by mini Moko! They are actually a designer stationery brand, but how do you not love this fabulous theme board they’ve created for our Mood Board Monday? Whether in San Diego or the Hamptons, near the coast of the Carolinas or bordering one of the Great lakes, in Cancun or the Riviera, a seaside wedding is ALWAYS a good idea.

Unless there’s a hurricane or tsunami, then it’s a really bad idea.

But we’re praying your wedding will go perfectly without any of that fickle weather nonsense. *wink*

See the original post along with sources on the mini Moko!

Mood Board Monday: Rainy Day Wedding

I don’t know about you, but it has been more rainy in this Charlotte, NC Summer Season than it’s been in the Spring! And I love it! 🙂 So with that in mind, I wanted to do another Rainy Day post for you all!

This rendering is by Burnett’s Boards and how lovely is it?! Pops of colour on an otherwise (weather-wise) gloomy day are just so darn pretty! So if you’re getting married in a rainy location (i.e. London) or a rainy season (i.e. April in the U.S), then you may want to take this theme into consideration!

See Also: “Mood Board Monday: Rainy Wedding Day“

See the original post on Burnett’s Boards Blog!

Foodie Friday: Strawberry Mascarpone Crostata

Yum, yum, yum! Does this not make you incredibly hungry and ready for gluttony?? (Don’t be a glutton, it’s bad for you! 😉 ) This equally beautiful and tasty recipe was tracked down on Pinterest and is linked to the fun Familystyle Food Blog!

This Strawberry Mascarpone Crostata would look lovely on reception tables and your guests will thank you!

Strawberry Mascarpone Crostata Recipe

Serving Size: 8 servings

Ingredients

For Crust:

2 1/3 cups unbleached all-purpose flour

1/3 cup sugar

½ teaspoon salt

½ teaspoon baking powder

1 ½ sticks (3/4 cup) cold unsalted butter, cut into ¼-inch cubes

1 egg plus 1 egg yolk

¼ cup whole milk

For Filling:

1 cup mascarpone cheese

1 cup Greek yogurt

2 eggs

1 vanilla bean, split and scraped

½ cup sugar

3 tablespoons unbleached all-purpose flour

¼ teaspoon salt

1 quart strawberries, hulled and sliced

Sugar to taste

Instructions

1. To make the crust, pulse the flour, sugar, salt and baking powder in a food processor 3 or 4 times to blend; scatter the butter over the flour and process until the mixture looks sandy and you can’t see any butter chunks.
2. Whisk together the egg, yolk and milk; add to the flour mixture and pulse a few times until the dough just begins to come together (but not until the mixture forms a ball over the blade which will toughen the dough). Add some ice water drop by drop if it seems dry. Remove the dough from the workbowl and knead it gently to form a ball. Flatten it into a disc, wrap in plastic wrap and chill in the refrigerator about 1 hour until firm but not hard. If the dough gets too cold and seems hard, leave it out for 15 minutes until it’s workable.
3. Lightly dust the dough with flour and put it on a lightly floured surface (a smooth countertop is ideal). Cover with a large piece of plastic wrap or parchment and roll the dough out to a 12-inch diameter circle. Carefully peel off the plastic wrap, roll the dough onto the rolling pin and unroll over a 9-inch round or square tart pan. Press the dough into the pan and up the sides, trimming the top edges of the dough flush with the pan by running the rolling pin over the top. Put the pan into the refrigerator to chill while you make the filling.
4. Preheat oven to 325 degrees.
5. Beat the mascarpone, yogurt, eggs, vanilla bean, sugar, flour and salt in an electric mixer or by hand with a whisk until smooth. Scrape into the tart pan, place the plan on a baking sheet and bake until the filling no longer jiggles in the center, 35 – 40 minutes. Cool completely on a wire rack then place in the refrigerator to chill 2 – 4 hours.
6. Just before serving, toss the strawberries with sugar to taste and either arrange over the top of the tart or pile them up for a more rustic presentation

Pin this recipe!

View the original recipe on Familystyle Food!