Category Archives: Food

Ideas for the Fall Bride

I love the Fall. Of course I love the colors, and the endless social gatherings, but the food is the real reason that I look forward to this time of year. Homemade apple crisp, eggnog lattes, Irish cream, and pumpkin everything. It’s when I really get excited about baking. I learned to cook from some amazing women. And everything was made from scratch. So recently, when my mother came to a complete standstill over the fact that I didn’t have the Pumpkin Spice Mix that she needed for her recipe, I was floored. She could not figure out how to make her dessert without my help, and I loved every minute of it. For those of you who rely on the Pumpkin Spice Mix as my mother now does, here is the breakdown. And if you ever find yourself in my mother’s predicament, I hope your daughter is more understanding than I was.

Pumpkin Spice

Pumpkin Spice Mix:

•             4 tablespoons ground cinnamon

•             4 teaspoons ground nutmeg

•             4 teaspoons ground ginger

•             3 teaspoons ground allspice

•             1/4 teaspoon cardamom seeds (optional)

For all of you brides who happen to be have Pumpkin Spice Mix on hand, here are some really cute, and very creative ways you can incorporate it into your wedding.pumpkin spice cappuccino

I think these are fabulous favors.  You can place these instructions on the back of the tag: Add some spice to your life! Stir 2 tbs of cappuccino mix into 1 cup hot water/milk and enjoy!


You could personalize these bags by adding a custom tag or label with your wedding information (names and wedding date).


Okay, this one is just because I’m hungry. But these are so cute, bite size, no mess, and very Fall’ish.

Pumpkin Spice Cupcake

Wouldn’t these be beautiful sitting in a tiered cupcake holder on your dessert table.

What? You’re drooling? Do you need a reason better than taste approval for your big day? I think not….

Here is a 5 star recipe for the most amazing Pumpkin Spice Cake: I recommend a cinnamon glaze to top it off.

And just a little more inspiration…….

cakeYou can see more of this gorgeous cake here:

pumpkin ring holder

Beautifully simple, and very simply beautiful.

By Keri O’Hara

Delaney Jewelry Designs

Recipe of the Week

From Rebekah’s kitchen, of WeddingMonograms.

Here’s another awesome time-saving recipe. When you’re an engaged couple you may find guests drop by on short notice to congratulate you. Keep these ingredients on hand and put a pot of this Perfect Potato Soup on the stove when last-minute guests are on their way. Ready to serve in just 1 hour!


Perfect Potato Soup


8 medium potatoes (cubed)

2 stalks celery (diced)

1 onion (chopped)

1lb bacon cooked and crumbled (Use Turkey bacon if you’re watching your calories!)

1 cup water

6 chicken bouillon cubes

1 can of cream of mushroom soup

1/2 teaspoon salt

½ teaspoon of chopped parsley

1/4 teaspoon thyme

1 teaspoon ground black pepper

1 cup cheddar or Swiss Cheese

Green onion (for a garnish)

1 pint heavy whipping cream (use milk and a little flour for thickener if you’re watching your calories!)


Fry bacon till crispy. Cut up all veggies.
In a stock pot, sauté onion and celery for 5 minutes. Add 1 cup water, salt, pepper, parsley, thyme and your chicken bouillon cubes. Sautee another 5 minutes or until the bullion is liquefied and the flavors are beginning to combine and smell wonderful. Add the chopped potatoes, cream, cheese, mushroom soup and bacon crumbles (save a few pieces of bacon for later as a garnish!). Bring to a boil, and then cook over medium heat for 30 minutes or until Potatoes are fully cooked.

Optional: Pour soup blender and blend until creamy.
Garnish with Shredded cheese, bacon crumbles and green onion
I made this a day ahead and stored in the refrigerator, it re-heats perfectly and tastes even better the second day!

Recipe of the week.

From Keri’s kitchen, of DelaneyPhotoJewelry.

This is a fun way to make breakfast for your kids. I can’t take credit; this is my husbands creation. My breakfast’s are far less creative, and all about function. My daughter couldn’t wait long enough for me to grab my camera and had to sneak a bite of her toast.

egg in toast

Breakfast for one.

Pantry List:

1 Tbsp of butter

1 Tbsp of Jam

1 Egg

1 slice of bread

1 slice of cantaloupe

Salt & Pepper  to taste


Melt enough butter in a skillet to cover the bottom. Use a round cookie cutter (a glass, or anything round) to cut a circle out of a piece of bread. Remove the center piece of bread and place both pieces in the heated skillet. Crack your egg into the center of the bread. Flip your round piece of bread to toast on both sides. Flip your egg in bread as one unit once it’s set up enough to flip. Sprinkle with salt and pepper to taste. Spread the jam on the small, round piece of toast. You can use a slice of melon, or a small bunch of grapes, but any fruit will do. For bigger kids who might need a little more to fill them up, add a side bowl of yogurt sprinkled with granola. Serve with a cup of milk, or juice and enjoy the smiles!

Recipe of the week.

From Keri’s kitchen, of DelaneyPhotoJewelry.

It takes an hour to cook, but this Turkey Meatloaf only takes 10 minutes to prepare. It’s fast and easy to make when you’re short on time; not to mention, inexpensive, and incredibly delicious.

Pantry List:

1 tbsp Olive Oil

1 large Onion, chopped

4 cloves Garlic

¾ tsp Salt, divided

½ tsp pepper, divided

2 tbsp Worcestershire Sauce

1/3 C Chicken Broth

4 tbsp Ketchup, divided

1 ¾ lbs Ground Turkey

1 C Bread Crumbs

1 Egg, lightly beaten

1 Egg White, lightly beaten

1. Preheat oven to 375 degrees, heat oil in medium skillet over medium heat. Add onion and cook, stirring frequently until soft, about 5 minutes. Add garlic, ¼ tsp salt, and ¼ tsp pepper; cook, stirring for 1 minute. Stir in Worcestershire Sauce, broth, and 1 tbsp ketchup; transfer mixture to a large bowl and cool. (I place the bowl in the freezer for a couple minutes).

2. Add turkey, breadcrumbs, egg, egg white, and remaining ½ tsp salt, and ¼ tsp pepper in to mixture in bowl; mix well (mixture will be very moist). Once I didn’t have any breadcrumbs left, so I placed some stuffing bread cubes on my cutting board and crushed them with a rolling pin (it worked just a well).

3. Cover a baking sheet with aluminum foil, and coat lightly with pan spray. Form the turkey mixture into a loaf on the pan.

Brush Meatloaf evenly with the remaining 3 tbsp of ketchup.

Bake 1 hour or until thermometer registers 170 degrees when inserted into the center. Let stand for 5 minutes before serving.  This makes a great dish for an evening when you have company staying for dinner, but you don’t want to spend a lot of time in the kitchen.  Serve it with steamed vegetables (frozen to save prep time), and Naan grilled on a Foreman, or broiled for a few of minutes, with a little olive oil, garlic salt, and dried basil (shown above). My husband and kids love it.

Share and enjoy!

Recipe of the Week

From Jennifer’s kitchen (of ClayBouquetShop)

My Mom made these for my sister and I when we were kids (my aunt sent her the recipe from a magazine), and I now make these for my husband and me for a quick dinner. It’s an easy recipe, hearty, and mighty scrumptious…and only uses a saute pan (large) and a few muffin pans for easy clean-up. Perfect for a party appetizer (the recipe is easily multiplied) or a quick and easy recipe for an eat-with-your-hands (or a fork and knife) item while watching a DVD together on Friday night. They reheat wonderfully in the microwave or oven for leftovers, but it could be a bit messy if you are working on DIY crafts.  : )

(Photos and a variation of the recipe was found on

I’m glad I didn’t have to make them to get photos to share…way too busy with bouquet orders…and getting ready for vacation with my husband! : )

BBQ Cups

2 large refrigerated biscuit tubes (8-12 biscuits each), usually found in the refrigerated section near the whipped cream and such (get some for dessert! : )
1 pound ground beef (or turkey, chicken, meat substitute, per your preference)
1 small onion, chopped (or a small handful of frozen, chopped onions…one of my favorite things to have ready to use)
1/2 – 3/4 cup of barbecue sauce (use your favorite…I prefer a slightly sweet sauce over spicy ones.)
Shredded cheddar cheese
Preheat the oven at 350 degrees.

Saute the onion until they are cooked (translucent). Add the meat,  cook fully and drain.

Mix the BBQ sauce into the meat mixture in the cooking pan. Fully coat the meat, but don’t make it too wet, as the biscuits would end up soggy.

Grease your muffin pans (if using non-stick), and open your biscuits. Spread each biscuit…it’s easiest if you pull it like a mini pizza. (If you get the extra large muffins, decrease the amount of dough you put in each cup.) Stretch it out enough that you can lay it on the bottom of the muffin pan, and have extra to pull up the sides to just below the top of the cup. They’ll shrink back a bit…so do a few, then fill the muffin cup with a spoon or two of the meat mixture, leaving the sides of the dough visible. The dough is going to rise up and make a little cup around the mixture, so it should look like the photo when cooked. : )
Sprinkle a little (or a lot of) cheese on the top of each on before they go in the oven.
Bake at 350 for 15 minutes…until the biscuits are golden and the cheesy tops are bubbling. Leaving them in too long will burn both the cheesy tops and the muffins (not very tasty), so keep a close eye on them. I use a butter knife to pop any of those whose cheese spread out and trapped them in the pan.
If there are any biscuits leftover, I usually stick them in the oven at the same time for a quick bite, or top it with a bit of cheese, spice, or cinnamon before baking for a different flavor. : )
Enjoy! : )

Recipe of the Week

From Rebekah’s kitchen, of WeddingMonograms.


No matter what kind of wedding your having, everyone has a budget. Save money eating out this week by making these awesome and super easy ribs at home!


Yummy BBQ Ribs


3lbs Boneless Ribs
2 – bottles of Kraft Origional BBQ Sauce
1 – Cup Brown Sugar
1 – Small Onion  Diced
1- Cup Katsup
Garlic  Salt
Preheat oven to 300 degrees.
Season ribs with garlic salt and pepper. Put ribs in a 9×13 glass pan and cover tight with foil. Bake for 3 hours.  About 2.5 hours into the baking begin making your sauce: Put remaining ingredients into a saucepan on medium heat, stir often.  After the 3 hours are up, drain some of the excess juices/fat from the 9×13 pan. Cover with BBQ mixture and cook for1 hour at reduced temperature of 250 degrees. Remove from oven and Enjoy!




Wedding Champagne and Flowery Foods

GARDENIAS!!! This flower makes my heart sing! It is such a beautiful and exotic wedding flower. These past couple of weeks, we’ve been in the midst of the last warm weather southern gardenia blossoms. I have two of these buxom girls lazing next to me right now in a little bowl of water. While doing backstrokes, their fully open butter cream florescence wafts a heady invitation through the air. I can’t help but bury my nose in their sensual aromatic beauty each time I pass by them.

Gardenia jasminoides….are they edible? A petal popped quickly into the mouth, raked teasingly across the tongue, teeth gently nibbling to release the narcotic fragrance. Rapture!! Yes!! Gardenia j. is edible! Used by chefs and sommelier in ways similar to the addition of edible rose petals. A delightful taste sensation, although a complete surprise, given that this flower does not easily give up her perfumed scent mysteries. The taste is light, sweet, a bit buttery and Gardenia fragrant. The scent of this flower translates accurately to the taste buds, filling your mouth with it’s rich, yet delicate sexy perfume. It’s petals, I shred, pluck, candy and toss au naturelle as often as possible.

When, where and how to apply Ms. Gardenia’s beautiful wiles Writer’s choice: Float a fully opened 2″ bloom in an open mouthed flute of chilled Roederer’s Cristal Champagne. What bride or wedding anniversary couple wouldn’t be enthralled by this lovely romantic sentiment? Pluck the petals, trim the bitter base end and layer into your favorite salad of fresh garden greens – add a handful of pitted fresh lychees for taste and texture interest. Toss with the lightest non-seasoned vinaigrette dressing. Candy the Petals. Rinse and thoroughly dry pesticide-free gardenia petals. Using a small paintbrush, thinly coat the petals with lightly beaten egg whites. Set gardenia petals on a plate covered with superfine sugar. Sprinkle the blossoms with more superfine sugar. Gently shake to remove the excess. Place on waxed paper and allow to dry for several hours. These can be used to adorn any number of wedding food offerings and adds an elegant touch to wedding cakes.

Gardenia Ice Cream


2 cups of heavy whipping cream

2 cups of whole milk

1/2 vanilla bean, opened up, seeded (include seeds in mixture)

3/4 cup sugar (1/2 cup if you prefer less sweet)

Petals of 2 or 3 Gardenias (wash them well. Cut leaves up. Home grown gardenias are best)

PREPARATION Bring milk, cream, vanilla bean and seeds, half of the sugar, and chopped gardenia petals to a simmer in heavy saucepan (at least 2 quart in size), stir to melt sugar, remove from heat and let the flavors develop for 30-45 minutes. Meanwhile, in a separate bowl, whisk 8 egg yolks and remaining sugar till blended and lighter in color.

For Diabetics: Use Whey Low Ice Cream Sugar(low carb, low calorie, and natural). It works perfectly. Add about 1/3 of the heated mixture slowly to the egg yolk mixture, whisking while adding. (this keeps egg from clotting) Then whisk all of egg mixture into cream mixture. Reheat, whisking continually, bring to simmer, but not a boil. Whisk and heat until the mixture thickens, about 10 minutes. A spoon dipped into mixture should stay lightly coated, and a finger run down the center should leave a line in the custard. Remove from heat. Put custard into a bowl in an ice bath (partial sink of water with ice works, to cool it quickly) Stir every five minutes or so. When cooled off, strain, put covered in fridge for several hours or overnight. Then use your ice cream maker. Freeze it to “soft-serve” consistency, put in another container and set in freezer to finish.

*NOTE – Be sure to use natural blooms from non-pesticide sprayed plants.

This post brought to you by Lily Fleur

>Pie Is the New Cupcake


Perhaps by now you have heard that the ever popular cupcake is trending out and making way for PIE!! 
So until pie is worn out as the dessert of choice it is still offbeat if you are going to have it for your wedding.

One of our Offbeat team members, Dionne, from Dionnesimone,  made a great chocolate pecan pie for her daughter’s reception. The pies were star shaped. She says pecan pie lasts well and freezes great. You could make them well ahead of time to save yourself the stress of last minute preparation.

Here is the recipe and a few comments from Dionne:

1/2 bag of chocolate chips
2 tbs butter
1 c corn syrup
1/3 c granulated sugar
3 eggs
1 tsp vanilla
1/8 tsp fresh grated nutmeg (optional)
1 1/2 cup pecan halves
prepared graham cracker pie crust

Heat oven to 350
Microwave chocolate and butter in a large bowl (using short intervals – you don’t want to scorch the chocolate) Stir.
Stir in corn syrup, sugar, vanilla and eggs (make sure that eggs are last – you want the corn syrup and sugar mixture to cool the chocolate a little so you don’t cook them on contact) 
Stir in pecans & nutmeg. 
Pour into pie shell.
Bake for 55 min or until knife inserted 1 inch from center comes out clean. Cool on a wire rack.

For mini pies simply use the mini pie crusts and cook for aprox 40 min or until the knife comes out clean.

This recipe doubles and triples beautifully.

Package each mini pie in celophane bags purchased at craft store. Add a pretty thank you tag to the top. Use your imagination and accent with ribbon, stamps or flowers. The mini scrapbooking brads make wonderful attachments for the flower petals.

Of course you can’t go wrong with good ol’ apple pie. Here is a recipe from Better Homes and Garden Cook Book for 

Apple Crumb Pie

1 cup sugar separated in to halves
2 tbsp all purpose flour
1 tsp grated lemon peel
6 cups thinly sliced apples (2 lbs)
3 tbs lemon juice
pastry crust
1/2 cup all purpose flour
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp mace
1/4 cup softened butter

Pre-heat oven to 375 degrees.
Combine 1/2 cup sugar, 2 tbs flour,and lemon peel. Sprinkle apples with lemon juice, add sugar mixture and toss to coat. fill pastry with apple mixture. Combine 1/2 cup sugar, 1/2 cup flour and spices in a seperate bowl. Cut in butter till crumbly, sprinkle on top of apples. Cover crust edges with foil. Bake at 375 degrees for 30 minutes. Remove foil, bake for 30 min more or until topping is golden. 

Makes 8 servings.
Or if you prefer not to make the pie you can order them from Etsy sellers. Here is one from KaysSimplyHomemade.


>Fresh fruit for your sweet day


Wedding days can be chocked full of not so good for you food.  A ‘non-traditional’ approach to wedding day nummies would be; to provide locally harvested organic fruit dishes and desserts.  This healthy alternative will certainly shine with the outrageous colors only mother nature can produce (hehe produce).  The warm weather of the summer months also guarantees a less expensive food bill.  Buy in season fruits to compliment your event.

Fruit Salsa with Cinnamon Chips
Fruit Kabob
Healthy eating!!!
Make Believe’N Wedding Alternatives LLC

>A Warm Natural Glow



Want to have a warm natural glow on your wedding day but don’t want to expose yourself to the harmful rays of the sun/tanning bed or get that fake sprayed look….. Then here is your Eco/Green Tip of the Day, Eat your YELLOWS, ORANGEs, and REDS.

It is a best to get a rainbow of colors in your diet but foods that NATURALLY have yellow, orange, and red (no M&Ms don’t count) will add a great warm color to your skin. You will not only look healthy for your special day, but also, these veggies have beta-carotene which is a type of pigment found in plants, especially carrots and colorful vegetables.


Here are some more great benefits you will get from beta carotene:

~ Beta-carotene is converted to vitamin A which  is needed for good vision and eye health, for a strong immune system, and for healthy skin and mucus membranes. 
~ Beta-carotene is an antioxidant, It protects the body from damaging molecules called free radicals. Free radicals cause damage to cells through a process known as oxidation. 
~ Studies suggest that people who eat 4 or more daily servings of fruits and vegetables rich in beta-carotene may reduce their risk of developing heart disease or cancer.
~ Studies suggest that high doses of beta-carotene may decrease sensitivity to the sun.
 Post by Beccijo of TheEnchantedCupboard ~ Enchanting Wooden Toy and Cake Toppers