RECENT WORK

A couple recent invitations and some thank you cards I made for myself. I wanted to see how my peony painting would look in print so I put these together and I LOVE them.  I can't wait to offer the peonies as a full suite! The last set is for a wedding in Alaska, inspired by the native wildflowers of Juneau.  Incorporating all these florals were special for the bride and groom and I loved creating them.  Check out more new stuff  in the shop and contact me for any custom requests! 

xx

DIY FLOWER CROWN

 I made a flower crown for my shoot this week, I wasn't sure how this project was going to go down at first but I was pretty happy with the results.  This was my first time making one so I'm definitely no expert but this is what worked for me... 

 I only ended up using thick floral wire and scissors,  And of course whatever flowers you are going to use.  I asked some advice from a florist friends about storing them overnight.  She recommended keeping the stems long enough to keep in water (there are special little tubes you can buy at the craft store)  I didn't have time to get those so I just used a large tupperware bowl and gently set the flowers in it with a bit of water. It worked just fine and they kept overnight.

 I measured a circle around my head and tied it off.  Then I began tightly wrapping the larger flowers onto the wire circle.  I only did the front and sides...

 In the morning before my shoot, I finished it off by sticking the smaller stems and wildflowers in with the larger ones.  It was easier then tying everything on with wire, they stayed just fine! Cut the stems off pretty short before using so it will set on your head...

 Afterward I took it apart and put the butchered flowers in little milk glass bowls and vases...they are still alive four days later! 

And here is a little sneak peek from my shoot with Annalise!  

I'll definitely be making one again soon.  

xx

LE WILDFLOWERS

This smallest, simplest bouquet makes me happy. 

HOMEMADE CARROT CAKE

I just have to start by saying how excited I am that this was not only edible, but also tasted really good! 

Hunter's favorite cake is carrot so for Valentine's day I wanted to try to make something homemade that he would enjoy.  It may seem like I cook a lot around here, but don't be fooled...I make simple, quick, and healthy vegetarian dishes for the most part.  The kind that require no recipe and that are hard to mess up.  So when it comes to baking and from scratch...now that can be scary. 

I found a simple recipe online that I thought sounded good and put my own little twist on it.  Here is what this delicious cake requires: 

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 wanted to really jazz it up and try something new.  I threw in about a heaping handful (is that a measurement? haha) of each...I would say about 1 cup, just alter it to what you like the most (aka extra, extra coconut!)

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. 

NOW FOR THE 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

Sounds sinful right? That's because it is.

The key here, folks is softened not melted.  Stick it in the microwave and set it for just 10 seconds or so at a time.  You still want the frosting to be a little thick.  

A couple side notes:  I dreamed of a smoothly frosted beautiful result but the truth is I added so much good stuff (the nuts, coconut, etc) that it became a bit crumbly.  Which is totally fine, don't think you ruined it (like I thought) if it begins to fall apart and crumble after you take it out of the oven.  I like the whole "exposed layer" look anyways. wink. 

Finally, frost that cake with beauty and grace and serve it to all your loved ones with vanilla ice cream! 

Enjoy!