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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Happy Thanksgiving

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This Thanksgiving we have so much to be thankful for.  I absolutely love this holiday and want my friends and family to know how much they mean to me!

These jars of pumpkin butter are the perfect way to show someone you care.  You can find these cute (free printable) tags here and this amazing homemade pumpkin butter recipe here.  Enjoy your time with family this holiday weekend.IMG_6664 IMG_6666 IMG_6667Images by Becca Murdaugh

 

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.

 

Sweet Little Details: Caramel Apple Cheesecake Bars

Here is a sweet treat by Jen from Sweet little details. It looks so delicious and perfect for your fall party.

Caramel Apple Cheesecake Bars with Streusel Topping

Recipe Adapted from Mel’s Kitchen Cafe

Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened

Cream Cheese Layer:
3 (8-ounce) packages cream cheese, softened (The original recipe calls for 2 but it needed more of the cheesecake layer)
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1 cup caramel sauce

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 3/4 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust. Bake 10 minutes. Remove from oven.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Sweet Little Details: Pumpkin Spice Latte Cupcakes

Today our friend, Jen from Sweet Little Details has brought us a very yummy fall treat that would be great for football parties, Halloween parties or any get together really.  I think I’ll dream up a party just to make these.  They look delicious!

Thanks Jen!

Image by Jen Campbell

Pumpkin Spice Latte Cupcakes

Yield: about 2 dozen cupcakes

2 2/3 cups all-purpose flour
3 tbsp. espresso powder
2 tsp. baking soda
2 tsp. baking powder
1 tsp. ground cinnamon
1/8 tsp. grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup canola or vegetable oil
4 large eggs
½ cup coffee or espresso, for brushing

For the whipped cream:
2¼ cups heavy cream, chilled
¼ cup confectioners’ sugar

For garnish:
Ground cinnamon
Caramel Sauce

To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Stir together and set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans.  While the cupcakes are still warm, brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating.  Let cool completely.

To make the frosting, Chill bowl and whisk attachment of an electric mixer in the freezer for 10 minutes.  Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment.  Whip on medium-low speed at first, gradually increasing to high speed.  Blend in the confectioners’ sugar gradually.  Whip until stiff peaks form, being careful not to over-beat.  Use a pastry bag fitted with a decorative tip to frost the cooled cupcakes.  Sprinkle with ground cinnamon and drizzle with caramel sauce.  Store in an airtight container and refrigerate.