Real Wedding: Kindra and Phil

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Kindra and Phil celebrated their wedding on September 21, 2013 at their family farm. The couple chose Splashdrop Photography to capture the special day. Infused Catering provided the meal and Sugar Leaf Bakery created the delicious cake for the reception. Shannon Custom Floral designed all the arrangements, including the stunning bouquet, and decorated the reception tent. The yummy S’mores bar was designed by Social Graces. Kindra bought her beautiful gown from Normans in Downtown Springfield.

Here’s a sample of the gorgeous day!

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Easter Minis (Photo Sessions for YOU!)

Social Graces, along with Meg White Photography, is thrilled to announce our first ever collaborative Mini Photo Sessions  – just in time for Easter!

Together, we will create a fun and whimsical backdrop for a quick photo shoot of your child(ren) or the whole fam!

Easter Special Promo

Sessions will be held on the afternoon/evening of Sunday, April 6. The cost is $100 and will include 20 minutes of shoot time and 10 print-released digital images. For location details and to schedule an appointment, shoot a quick email over to Megan at megwhitephotography@me.com.

Real Wedding: Caitlin & Willy

Caitlin and Willy‘s wedding took place last July & the beautiful pictures were taken by our very own Meg White. The venues included Stone Chapel and University Plaza. Hair & Make-Up was done by Studio 417. Caitlin bought her dress from Norman’s Bridal. The delicious cake was from Celebrations by Sonja; and the gorgeous flowers and centerpieces were provided by Artistry in Bloom.

Here is a sample of the stunning pictures!

The gorgeous bride and her beautiful bridesmaids outside of Studio 417 before the ceremony.

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Their first pictures as husband and wife.

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The centerpieces included various types & colors of flowers for an elegant look.

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The sweet couple enjoying their first dance.

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To check out more of their beautiful pictures head over to Meg White Photography

Sweet Little Details: Homemade Cinnamon Rolls

Cinnamon Rolls

image via Jen Campbell 

With the cold weather still hanging around, cinnamon rolls sound amazing to make for a brunch on the weekend. Our good friend Jen, from Sweet Little Details, posted about these delicious, winter treats and we couldn’t resist from sharing. Homemade might seem a little daunting, but they are well worth it when your guests are gushing over them! This quick and easy recipe can guide you to make some amazing breakfast treats.

Quick and Easy Cinnamon Rolls

Dough:

1 C milk (whole would be awesome)
1/4 C butter
3 1/2 C all-purpose flour, divided
1/4 C sugar
1/2 tsp salt
1 envelope instant yeast, or 2 1/4 tsp
1 egg

Filling:

1/2 C sugar
1/2 C brown sugar
3 Tbsp cinnamon
1/2 C butter complete softened (not melted)

Cream Cheese Icing:

1/2 butter, softened
1/4 cream cheese
1 1/2 C powdered sugar
1-2 Tbsp milk (if needed)

Combine milk and butter in a small sauce pan. Heat over medium low heat,  stirring until the butter is melted and the milk is warm to the touch but not hot.

In the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour (I used all 3 1/2 cups). Continue beating for 5 minutes on medium-low speed (speed 2 on the KitchenAid). Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by mixing together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a serrated knife to cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 1 hour (dough always takes longer to rise in my house, so I let the rolls rise for two hours, they were perfect).

While the dough is rising, make the icing (instructions below).
When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

Icing Directions:

Either in the bowl of an electric stand mixer, or a mixing bowl, beat softened butter and cream cheese together until combined. Then beat in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.

Super Bowl Appetizers

Super Bowl Sunday is coming up this weekend and you know what that means: appetizers!! If you’re having a party or going to one, we’ve found a couple recipes to represent either team and they put a twist on the traditional party snacks.  Which team are you rooting for?

spinach dip

 

Image by Isabelle Boucher

If you’re rooting for the Seattle Seahawks you could make a Spinach Artichoke Dip with Bacon! The green spinach is a fun way to represent the Seahawks. Adding bacon makes this dip even better!

Hot Spinach Artichoke and Bacon Dip

Serves: 8

Ingredients

2 cloves garlic, roughly chopped
2 green onions, roughly chopped
⅔ cup mayonnaise
½ cup cream cheese
2 tbsp lemon juice
Dash hot sauce
1 can (12 oz) artichoke hearts, drained
1 package (10 oz) frozen spinach, thawed and drained
4 strips bacon, cooked and crumbled into bits
½ cup shredded marble cheddar cheese
Instructions
Using a food processor, pulse together garlic and green onions until very finely minced. Add mayonnaise, cream cheese, lemon juice and hot sauce, and process until nearly smooth. Add the artichoke hearts and spinach, and process again until artichokes and spinach are roughly chopped.
Add crumbled bacon and shredded cheese and stir, using a wooden spoon, until mixture is evenly blended. (I prefer not to use the processor for this step because the bacon and cheese are already chopped up and I don’t want to pulverize them, but if you’d like a smoother texture, use a few pulses of the processor to combine instead).
Spoon the mixture into a 6-cup gratin dish. Bake in preheated oven for 20 minutes, or until bubbling hot and melted. Serve immediately with tortilla chips or toasted pita wedges for dipping.

For the Denver Broncos you could make Baked Orange Chicken Wings. No Super Bowl party is complete without wings! You can also substitute the chicken for shrimp or boneless wings.

Crispy Baked Orange Chicken Wings

Image via Just a Taste

Crispy Baked Orange Chicken Wings

yield: 4 servings

prep time: 10 minutescook time: 50 minutes

Ingredients:

For the chicken:

2½ pounds chicken wings, tips removed, drumettes and flats separated

1 Tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper

For the sauce:
1 1/2 teaspoons sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
2 1/2 teaspoons crushed red pepper flakes, or more to taste
3/4 cup orange marmalade
1/4 cup hoisin sauce

Directions:

Preheat oven to 400ºF.

Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil, salt and pepper. Position wings on baking racks in a single layer ensuring that wings aren’t touching.

Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.

Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown.

Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes.

Pour the orange sauce over the wings, tossing to thoroughly coat, and serve immediately.

Have a great Super Bowl and enjoy these delicious appetizers!

Tiny Prints: Twinkle, Twinkle, Little Star

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Twinkle, twinkle, little star, how I wonder what you are.  Up above the world so high, like a diamond in the sky.  Twinkle, twinkle, little star, how I wonder what you are.

Social Graces had the privilege of doing a baby shower for Tiny Prints off of their beautiful Twinkle Bright: Baltic Baby Shower Invitation.  It was such a joy pulling it all together.

1I2A3639Sugar Leaf bakery in Branson provided us with the most amazing cake.  Seriously, it tasted as great as it looks.  We could not ask for a better bakery to partner with. If you are interested in seeing more pictures and hearing about the party, check out the Tiny Prints blog here.
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Vendors:

Party: Events by Social Graces
Cake: Sugar Leaf Bakery
Photography: Meg White Photography

Real Wedding: Ashley & Greg

We have so many weddings to share from this summer, but we couldn’t wait to share our most recent wedding, shot by Christine Bonnivier.

Ashley was just a stunning bride and the day turned out just like her – classy with a touch of glam. Enjoy the beautiful photos!

Thanks, Ashley & Greg, for letting us help make your dream day happen!

To see more images from the day, click here.

Venue/Catering: Integrity Hills of Big Cedar

Dress: Norman’s Bridal

Flowers/Decor Rentals: Artistry in Bloom

Cake: Style by the Slice

Photographer: Christine Bonnivier

Videographer: Flourish Films

Music: Stanton Strings, Complete Music

Invitations/Signage/Programs: Kristy Loper

Hair/Make-Up: Katy Landers, Tabitha Headley of W3 Salon