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.

Social Graces Recap:2013

Is it already January 23rd?

I realize we are probably the last blog out there to do a 2013 recap but here it goes anyways…

We had a great year filled with fun happenings and for the past few weeks we have been working hard for our 2014 brides.  However, we are back on track and ready to bring you our latest events and inspiration.

But first, 2013 was full of various events so here is a little recap of what we did!

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Tiny Prints: Twinkle, Twinkle, Little, Star– We threw a baby shower themed after Twinkle, Twinkle, Little, Star and it was absolutely adorable!

Sweet Little Details– The winter weather makes us reminisce about the S’mores Cupcakes our wonderful friend, Jen made last year! Her blog is full of delicious recipes to try out!

#Hastag Your Wedding– Since anyone and everyone has an Instagram, why not use a #hashtag during your wedding to look at the pictures your guests took? This was a fun trend we found last year and it can still work in 2014.

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Sweet, Sweet Baby Shower– We threw our good friend, Melissa, a sweet baby shower and had the honor to be featured in 417 Home. This super girly baby shower was absolutely stunning!

DIY- Chunky and colored necklaces are super stylish and fun coming into 2014. This DIY project would be super creative and a great addition to your closet!

Cheers!– Valentine’s Day is coming up soon, so why not check out last years post about some amazing heart-shaped doughnuts. Keep an eye out for what we come up with for this years Valentine’s Day!

Here’s to another event filled year!  Look for our 2013 birthday party and wedding recap, coming soon!

Social Graces Team

Sweet Little Details: S’more Cupcakes

Image by Jen Campbell

It’s been awhile since we’ve posted from our dear friend, Jen’s Sweet Little Details blog.   So, what better way to get back into the grove then with some S’more cupcakes, right? 🙂

My husband and I spent the weekend in the woods and the s’mores we made over the camp fire were pitiful compared to the ones above.   Granted, I couldn’t have made cupcakes in those conditions; but I’ll be smart enough next time to make these puppies before hand and enjoy them in my hammock next to the fire.  Oh fall, how I love thee.

S’mores Cupcakes 

Adapted from Teacher by Day, Chef By Night.

Makes 24 cupcakes

1 cup PLUS 2 Tbsp graham cracker crumbs

3 Tbsp sugar

5 Tbsp unsalted butter, melted

1/4 cup mini chocolate chips

1 cup PLUS 1 Tbsp sugar

3/4 cup PLUS 2 Tbsp flour

7 Tbsp cocoa powder

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 large egg, room temperature

1/2 cup milk

1/4 cup vegetable oil

1 tsp pure vanilla extract

1/2 cup boiling water

Preheat oven to 350 degrees F. Line standard muffin pans with 24 cupcake liners; set aside. Place the graham cracker crumbs, 2 tablespoons sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon of the graham cracker mixture prepared earlier into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping. Place the pans in the oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes.

Sift the sugar, flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl. Mix these together until evenly combined. In a separate large bowl, mix together the egg, milk, oil, and vanilla. Add the liquid mixture into the flour mixture and beat on medium speed for 30 seconds. Scrape down the sides of the bowl and continue mixing on medium speed for 1 to 2 minutes. Add boiling water and stir to combine; set cake batter aside.

Sprinkle a few mini chocolate chips on top of the prepared graham cracker crust. Then fill liner 3/4 full with cake batter.  Return to oven and bake until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes.

Transfer muffin pans to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Marshmallow Fluff Buttercream

1 cup (2 sticks) butter

1/4 cup shortening (You do not have to use shortening, but it makes it a bit more stiff)

7-10 ounces jar marshmallow creme (I made my own….water + mini marshmallows+microwave= deliciousness.)

4 cups confectioner’s sugar

1 tsp vanilla extract

1 tbsp. milk

Hershey’s Chocolate & Graham cracker crumbs

Beat butter until fluffy. Beat in marshmallow creme until incorporated.
Add sugar and beat until fluffy (3-5 min). Add the vanilla extract and beat another 30 seconds, taste & decide if you want/need more marshmallow or if needed, add milk to get desired consistency.

If you want to really step these cupcakes up a notch, you can pipe the cream into the center of the cupcake. Frost cupcakes and top with Hershey’s chocolate piece and graham cracker mixture.

 

Cheers! The Perfect Sangria

IMG_5816I was a little hesitant to make this recipe.  I hosted a wine and cheese party and NEEDED a good Sangria.  However, the number of recipes out there are endless.  This one caught my eye because it has a “secret” ingredient and so, of course, I was intrigued.  I took the risk, and was very please with the outcome.  This drink is AMAZING!  A little too good to be true.

The Secret: ARUGULA! (no joke)

Ingredients:

  • 2 (750 mL) bottles dry red wine, such as Cabernet Sauvignon or Merlot
  • 1 cup brandy
  • 1/3 cup sugar
  • 1/4 cup orange liqueur
  • 1 pound DOLE strawberries, hulled and halved
  • 3 oranges, thinly sliced
  • 3 limes, thinly sliced
  • 2 lemons, thinly sliced
  • 4 cups DOLE fresh arugula
  • (optional) 1 can lemon-lime soda

To find the rest of the directions go to gimme some oven.

Don’t turn your nose…your might love it as much as I did.  Come on…just try it.

Enjoy!

Party: Zeda’s 4th Birthday Part 2

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Miss Z’s 4th Birthday was a hit!  We had such a fun day celebrating the wonderful girl she is and I had such a fun week after cleaning up the many many tiny sprinkles that were dropped. 😉  I am so happy with how everything turned out. However,  I’m not sure if I should call this a sprinkle party or a polka dot party, what do you think?  Either way, the outcome was great and my baby girl turned 4.  This was her third and final party of the weekend. By the end we were wiped and playing with a thousand Merida bow and arrows (from the movie Brave).  If you don’t know my little one, she would tell you her name is Merida.  There are many people in our neighborhood who don’t know Zeda’s actual name.  One of these days I’ll correct them. 🙂  Until then, we will call her Merida and party on like she has her mama’s crazy red hair (click here if you want to see what I’m talking about).

If you don’t remember her first party click here to check it out.IMG_5483 edits196IMG_5490 IMG_5494 edits197IMG_5498 edits198IMG_5536 edits199IMG_5540edits200IMG_5563IMG_5514

Look how excited she is about all those sweets!

Images by Becca Murdaugh

Menu:

Sprinkle No Bake Cheesecake

Cupcake Puppy Chow

Balloon Bunch Cupcakes

Funfetti Granola Bites

Orangesicle and Cotton Candy Fudge – Adapted from here 

Sprinkle and White Chocolate covered Oreos, Pretzels and Vanilla Wafers

Store bought – Sprinkle Ice Cream Cones and Chocolate Dough-nut Holes.

Cheers! Cake Batter & Sprinkles No Bake Cheesecake

IMG_5484For Zeda’s family party, I did a Sprinkle themed birthday.  She loved it because the amount of sweets that were provided and I loved it because of the plethora of options I had with sprinkles.  One of my favorite recipes of the day was this lovely cake batter & sprinkles no bake cheesecake I found on I’m Topsy Turvy (you can do this recipe without the sprinkles).

People loved it!

Cake Batter & Sprinkles No Bake Cheesecake
Crust
3/4 C Nilla wafers, crushed
1/4 C Ginger snaps, crushed
4 oz. butter, melted

Stir together nilla wafers and ginger snaps and melted butter in a bowl until well combined. Pour a few tablespoons into the bottom of your containers (I used Small Mason Jars) to make the crust. (You do not need to bake this.)

Cheesecake Filling
1 (8 oz.) block cream cheese, softened
4 Tbsp. butter, softened
3/4 C cake mix
1/4 C milk
1 (8 oz.) tub frozen whipped cream topping, thawed
sprinkles

Beat the cream cheese and butter together in your mixer, with your whisks or cookie paddles, on medium speed until smooth and well blended. Add in dry cake mix and milk and continue mixing until well blended.

Then gently fold in the whipped cream topping with a spatula. I keep the filling in a gallon sized bag, and pipped it on top of the “crust” just before serving! Sprinkle on the Sprinkles!

* The cups are from Target and the spoons were leftover from a wedding we had recently done. (I only had five so they were mere decoration.)