You already know that Social Graces is a huge fan of 417 Bride. After working with them on their last 3 issues, we have grown to love the Bride staff and have thoroughly enjoyed getting to work with local Springfield vendors. 417 Bride has a great monthly newsletter that features all things local. And, if you are lucky, you might even see a quote every once in a while from Social Graces!
Don’t miss out! Head to their Facebook page to sign up for Bridal Buzz.
Have a wonderful, festive day.
Image from 100 Layer Cake.
Sprouted Kitchen, by Sara Forte, is a fabulous blog to follow simply because it brings two of my favorite things together: beautiful photos and delicious food. Sara’s husband, Hugh Forte, is an amazing photographer. They are currently working on a cookbook that is due this fall.
Today, I thought it would be great to share this gorgeous recipe: Roasted Strawberry Coconut Milk Ice Cream.
ROASTED STRAWBERRY COCONUT MILK ICE CREAM // Makes about 1 quart
Adapted from Hungry Girl Por Vida
Few notes. First off, be sure to use full fat coconut milk, the light stuff will turn out too icey. I halved most of my strawberries, but after a few spoonfuls of the ice cream, I wish I had either quartered them, or mashed them up a bit with a fork before I added them to the machine. The chunks were a bit large and disrupted my pure ice cream enjoyment with big frozen cubes of fruit. If you end up with more strawberries than you use in the ice cream, they are delicious on a piece of toasted bread over a hearty swipe of fresh goat’s cheese. In fact, that combination is maybe a reason to make more than you’ll need anyway.
2 pints strawberries, hulled and quartered
2 tsp. natural cane sugar
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2 egg yolks
1/3 cup natural cane sugar
3 Tbsp. maple sugar (or just more natural cane sugar if that’s what you have)
1 13.5 oz. can coconut milk
1/4 tsp. vanilla extract
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2 oz. dark chocolate, optional
Preheat the oven to 300′.
Line a rimmed baking sheet with parchment. Pile the berries in the middle, sprinkle with the 2 tsp. of cane sugar, pinch of sea salt and toss gently to coat. Spread in an even layer and bake on the middle rack for 25 minutes. Turn off the heat but leave the berries in there to cool slowly. They need to be completely cool before adding to the ice cream machine. This step can be done in advance.
Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.
Add the coconut custard to your ice cream maker and churn according to instructions. Meanwhile, if using, melt the chocolate in a double boiler (glass bowl over simmering water). At about 75% finished, add in a cup of the cooled, roasted strawberries and let it continue. In the last minute, slowly drizzle in the (not super hot) chocolate if you wants some chocolate chards or chunks in the ice cream.
Transfer to a container and freeze until firm.
Images via Sprouted Kitchen.
Social Graces created cakestands for a cupcake bar in the winter edition of 417 Bride and today we’d like to share this DIY with you.
Image by Amy Pennington found here.
Supplies:
Jars/vases/candlesticks, whatever you’d like to use
Small plates
Sanding paper
Glue
Spray paint
Instructions:
1) Sand the stands and plates a bit to help the paint stick better.
2) Glue the plates to the stands and let dry according to the instructions on the glue package.
3) Paint the stands the desired color then let dry.
That’s it! Easy DIY for your next party.
Tip: These stands are easily reusable. Change the paint color according to your party theme. Just simply paint over the existing color.
Happy Monday! I found this beautiful sign on Style Me Pretty and just had to share. It’s the little details and personal touches that make a wedding so perfect.
Enjoy the start to a beautiful week!
Image found here
Mrs. Kylie Wright did a wonderful job for Social Graces back in October as we were pulling items for the 417 Bride. Kylie is a graphic designer who put together a menu for our Something Blue theme.
You can contact Kylie for any of your wedding needs by phone 417-844-8263 or by email at kyliewright(at)gmail.com
Our intern, Alli, made these awesome lace Embroidery Hoops for our 417 Bride shoot a couple of weeks ago.
Simply decide on your fabric and place inside the hoops. Cut off the excess fabric and glue the remainder of the fabric around the back side. To see a detailed look at this type of project, check out this post on the Purl bee.
Social Graces had the opportunity to plan a corporate event for a great company in Bolivar. MO. They had just completed a software launch and it was time to celebrate the team with a luau. Shauna Storey from Accunture was wonderful to work with and made our job super easy.
Below are a few pictures from the evening.
Images by Meg White Photography
Vendors:
Venue: 425 Downtown
Catering: Catering Creations
Desserts: Beth’s Bake Shoppe
Decorations: Hobby Lobby
Flowers: Artistry in Bloom
Linens: Total Bride
This little treat brought to you by Sweet Little Details looks so fresh and fun. I can’t wait to try it myself! Thanks for sharing, Jen!
Coconut Cream Pie Squares from Dough Puncher
Crust:
2 cups flour
3/4-1 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)
Cut shortening into flour, until shortening is in pea-sized pieces. Stir in water as needed, until just combined.
Roll out on a floured surface, and place in a 13×9-inch pan. Bake at 350 for about 20-25 minutes, until lightly golden. Let cool.
Vanilla Coconut Pudding:
2 2/3 cups whole milk
2 2/3 cups coconut milk
2 egg
1 cup sugar
1/2 cup cornstarch
1/4 tsp salt
2 tsp vanilla
2 2/3 cups sweetened, flake coconut
In a medium saucepan, whisk together milk and egg well (so they are COMPLETELY) incorporated. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened. Remove from heat and add vanilla. Stir in coconut. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.
Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 powdered sugar
1 tsp. vanilla
1 cup coconut
Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
Spread coconut on a pan. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.
So simple, I probably don’t even need to put words with these pictures! Just buy a can of chalkboard paint, tape off a section and paint away. Follow the paint’s directions about a second coat. With most chalkboard paints you will have to wait a few days before you are able to write with chalk.
This looks great in our kitchen, but would be fun as a centerpiece at a party or filled with candy on a dessert table.
