CALLIGRAPHY : WESLEY'S SIP & SEE PARTY

Some of the sweet things I painted for Wesley's sip and see this past weekend.  Sarah knows how to throw a good party and I was delighted to lend my talents to this cuteness!  Wesley was so precious and content the whole time, even while being passed around and taking quick naps in between.  Such a good idea, to have everyone over at once to mingle and meet him (plus catch up with friends and drink mimosa!)  So fun! Jump over to Sarah's blog for more details and photos.

XO

Illustration & Calligraphy: Shannon Kirsten 

Desserts: The Short Giraffe  (& a few by the grandmas)
Flowers: Kings Wholesale

Crest Design: Paper Please (on the cake and cups!)

Drink Stirrers: A Fabulous Fete 

Photos: Shannon Kirsten 

EDIBLE GIFTS : PEPPERMINT CHOCOLATE COOKIE BARK

If you're up for some mad holiday baking this week, I highly recommend this simple and delicious cookie bark.  It's pretty ridiculous and super easy to make!

PEPPERMINT CHOCOLATE BARK COOKIES: 

2 cups flour

1/4 teaspoon of salt

1 cup (2 sticks) of unsalted butter

1 cup sugar

1 teaspoon vanilla extract

1 large egg yolk 

6 ounces bittersweet chocolate chips

1 cup chopped candy canes or herseys candy cane kisses

2 ounces white chocolate

*Preheat oven to 350.  Spray 13 x 9 pan with non stick spray and line with parchment. You'll be using this as a "handle".  Beat butter in a large bowl until creamy.  Gradually beat in sugar.  Continue beating until the mixture is light and fluffy. Beat in vanilla then egg yolk. Gradually add flour and salt, beating on low just to blend.  Drop dough in prepared pan spacing evenly.  Use moistened fingertips to press dough evenly along the bottom of the pan.  Pierce dough all over with a fork.  Bake the cookie base for about 30 minutes, until light golden brown and the sides start coming away from the sides of the pan.  Immediately sprinkle chocolate chips on top and let stand until they soften, just a few minutes. Use a spatula to spread the chocolate evenly.  Immediately sprinkle chopped candy cane on top.   Separately, microwave and stir white chocolate in small bursts until smooth.  If it's too thick add a little vegetable oil.  Use a fork to drizzle the white chocolate on top.  Cool until white chocolate hardens, about 30 minutes. Using the paper as your handle, remove from pan and place on a cutting board.  Using a large knife, cut the bark into irregular shapes or squares if you prefer.

xox 

WEEKEND TREAT : OATMEAL COCONUT PB COOKIES

Happy Friday! 

If you're looking for a little treat to splurge on this weekend, I suggest whipping up a batch of these oatmeal coconut peanut butter cookies.  They are pretty delicious! 

I'm giving you the "real" ingredients but I'm also all about substitutes to make sweets a little "healthier".  You could definitely use substitutions to make them vegan and/or gluten free and they would be just as good!  I usually do GF (your local health food store will have all the substitutes you need; flour, oats, etc).

Here is what you need: 

1 cup butter, softened 

i cup packed light brown sugar 

1/2 cup white sugar

2 eggs

2 teaspoons vanilla extract

1 1/4 cups flour

1/2 teaspoon baking soda 

1 teaspoon salt

3 cups of oats 

1 cup coconut flakes 

1 cup peanut butter (I used half a cup of peanut butter and half a cup of peanut butter chips because I was curious and also afraid that peanut butter would take over... but it didn't. So you could definitely add a little extra or use both to your liking!)

Preheat oven to 325. In a large bowl, cream the butter and both sugars until smooth.  Beat in eggs one at a time, then stir in vanilla.  Combine the flour, baking soda, salt; stir into the creamed mixture until blended.  Mix in the oats, coconut, and peanut butter.  Drop by heaping spoonfuls onto an ungreased baking sheet.  Bake for approximately 12-14 minutes (I did 14 minutes because they were still gooey, just keep an eye on them).  Let them cool for about 5 minutes before transferring from the baking sheet to a wire rack or parchment paper to cool completely.  

Then style them and take some photos for your blog - kidding... that's the part that took the longest. ha.  However, I love experimenting with lighting and food photography so that's how the post came about after all.   I think I will work on more treat posts in the future.  Hope you enjoy! xox 

*adapted basic oatmeal cookie recipe from allrecipes.com

OUR FAVORITE CARROT CAKE

I've made this carrot cake a few times, we're kind of in love.  It's Hunter's favorite and each time he says "this is the best one you've made". ha.  So I made it yet again for him for Valentine's day this year.  We are not big holiday people, we just enjoy relaxing rather than fighting a crowd and waiting in line. So on Vday he made the most amazing portobello burgers and then we enjoyed our dessert and watched TV.  It was honestly perfect!

Now go make this -

INGREDIENTS:
4 eggs 

1 1/4 cup vegetable oil 

2 cups white sugar

2 teaspoons vanilla extract

2 cups all purpose white flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon of salt

2 teaspoon cinnamon (if you're a cinnamon nut like us, add more)

3 cups grated carrots (I think I did just under 3 cups)

THEN...

I added pecans, raisins, dried cranberries, and unsweetened coconut.  This is completely optional but I promise you won't regret throwing these extras in. 

Beat your eggs, oil, sugar, and vanilla in a large mixing bowl until smooth.  Add in the flour, baking soda, baking powder, salt, and cinnamon. Pour into a greased pan.  Cook at 350 degrees for 40-50 minutes. 

CREAM CHEESE FROSTING:

1/2 cup butter, softened (not melted!)

8 oz cream cheese, softened (not melted!)

4 cups of confectionary sugar

1 teaspoon of vanilla

Enjoy! xo