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  • A Dream Baby Shower

    We had the most magical shower! Nothing but lovely friends, gorgeous decor, delicious food and a super fun onesie decorating station! We are so grateful to all of our friends and family who helped organize this wonderful day and for those who came to celebrate! 

  • Spooky Halloween Bark

    Halloween Bark is the perfect treat to bring to a Halloween party or to give to your friends/family as gifts! 

    You will need:

    12-14 orange and black sandwich cookies, broken up into large chunks
    1 cup pretzels, broken into pieces
    1 pound almond bark or white chocolate melts
    1 1/2 cups candy corn
    20-30 candy eyeballs
    1-2 tablespoons of a variety of Halloween food sprinkles

    Directions:

    1.  Melt almond bark according to package. I slowly melted mine in a sauce pan over a low heat, until smooth and shiny. Make sure to stir frequently to prevent burning.

     2. Drizzle the melted chocolate over the on a parchament paper-ed cookie sheet, spreading with spatula to coat evenly.

    3. Sprinkle pretzels, cookies, candy corn, candy eyeballs and food sprinkles over the chocolate while it is still wet.  Place cookie tray into refrigerator until set and firm.

    4. Once solid, break apart and enjoy! 

    HAPPY HALLOWEEN! <3

  • Oatmeal Cream Pies

    You will need:

    • 1 cup butter, softened
    • 3/4 cup brown sugar
    • 1/2 cup granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 2 cups old-fashioned, uncooked Quaker Oats

    Filling:

    • 8 ounces cream cheese, softened
    • 2 Tablespoons heavy cream 0r milk
    • 1 teaspoon vanilla
    • 3 cups powdered sugar

    Directions: For cookies: Preheat oven to 350° F. Line two large baking sheets with parchment paper. Set aside.

    Beat together butter and both sugars until creamy. Add in eggs and vanilla. Beat until just combined. Add flour, baking soda, cinnamon and salt. Mix until just combined. Stir in the oats.

    Drop by rounded tablespoons onto the prepared baking sheets. Make sure to space apart at least 2 inches. (I only put 8 cookies per sheet) Bake for 10 to 11 minutes only. Don’t over bake! Cool 5 minutes on cookie sheet, then transfer to a wire rack.

    For filling: Beat the cream cheese with an electric hand-mixer until creamy. Add the heavy cream and vanilla. Slowly add the powdered sugar, one cup at a time, until frosting is creamy and lump-free.

    To assemble pies: Place filling in a large zip-lock bag, and snip one corner off. Pipe a circle of 2 Tablespoons of filling onto the bottom of one cookie. Top with another cookie. Gently squeeze to allow filling to come to the edges. Repeat with remaining cookies and frosting.

    Makes 16 pies.

  • Apple Cider Donut Muffins | A Lovely Fall Treat

    Apple cider donut muffins
    2 cups apple cider
    3 1/4 cups whole-wheat pastry flour
    1 tablespoon baking powder
    3/4 teaspoon coarse salt
    1/4 teaspoon baking soda
    2 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1 cup unsweetened applesauce
    1/3 cup reduced-fat buttermilk
    6 tablespoons unsalted butter, softened
    1 cup sugar
    2 large eggs

    Directions
    1. Preheat oven to 325 degrees . In a small saucepan, bring cider to a rapid simmer over medium heat. Simmer until reduced to 1/2 cup, about 25 minutes. Set aside to cool. In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 1/2 teaspoons cinnamon and nutmeg. In a small bowl, combine applesauce and buttermilk.

    2. In a large bowl, use an electric mixer to cream butter and 2/3 cup sugar until pale and fluffy. Add eggs one at a time and beat until incorporated, scraping down bowl between each addition. Add flour mixture, alternating with applesauce mixture, in three batches. Fold in 1/4 cup reduced apple cider.

    3. Fill each cup of a nonstick muffin tin and bake until puffed and set, 25 to 30 minutes, rotating pan halfway through. Cool pan on a wire rack for 10 minutes. Working one at a time, remove muffins from pan and lightly brush all over with remaining reduced cider. Let cool completely on wire rack. Store in an airtight container at room temperature up to 3 days (refrigerate or freeze leftovers after that). Combine remaining cinnamon and sugar in a small airtight container.

    4. To serve, microwave muffin in 15-second increments until warm, then toss it in cinnamon-sugar mixture.

  • Drunken Santas, a Christmas Treat for Adults Only!

    'Tis the season to make adorable treats that can help take off that holiday edge. These little guys were very easy to make and tons of fun! 

    Ingredients:

    - 1 dozen strawberries

    - 1 dozen Oreos

    - 1 can of fluffy white frosting

    - 4-6 oz whipped or marshmallow vodka

    - 4 tablespoons powdered sugar

    - Tools: knife, piping bag + piping tip, toothpick

    Place a can of frosting in a bowl. Add vodka 1 shot at a time. I ended up using about 6 oz (3 shots) but it totally depends on your frosting so add 1 shot at a time. Add powdered sugar 1 tablespoon at a time until your frosting has thickened up and is back to a normal frosting consistency. Pour into a piping bag.

    Now, to prep your santas. We used an oreo as black pants. All these bottomless santas we’ve been seeing online are downright risqué! Set an Oreo down on your cutting board. Cut the stem off one strawberry. Then cut off the top, which will be your hat.

    Spread a thin layer of frosting on the Oreo. Then place the strawberry large side down. Use a strawberry huller or paring knife to pull out a little scoop of the strawberry (the more spiked frosting, the merrier!). Pipe a bit of frosting in so it’s just overflowing a little bit. Put the hat on and let the frosting drip a little bit out the sides. This is santa’s beard!

    Use a toothpick to add frosting buttons. And you’re done! Keep in the fridge before serving.