Save the Date Postcards

We got this idea from marthastewartweddings.com. These cute postcards serve as Save-the-date cards to send to your guests!

Purchase mini cards and envelopes (Motel Deluxe made these 2-by-3-inch sets). Run envelopes through a machine that adds adhesive backing (we used one from Xyron), and affix to postcards (either store-bought or cut from card stock). Handwrite or stamp your wedding information on the cards; tuck them in the envelopes, and seal. Add postage and send them off! Your guests will be sure to save the date when they receive these cute and clever postcards!

Almond Toffee Bark

This Almond Toffee Bark is perfect for holiday gift giving, or to share with yourself and your family! This recipe is delicious and easy! Try it out today!

Ingredients

• 4 cups sliced California Almonds, roasted*
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 1/3 cup water
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 pound fine-quality bittersweet chocolate
• 1/2 pound fine-quality semi-sweet chocolate
• 3 ounces milk chocolate or white chocolate (optional)

Directions

1. Preheat oven to 400 degrees F. Oil a large baking sheet. Set aside.
2. In a large heavy saucepan bring butter, sugar, water, vanilla and salt to a boil over moderate heat, stirring with a wooden spoon. Boil mixture, without stirring, until deep golden, about 12 minutes.
3. Remove pan from heat and stir in 2 cups roasted almonds. Immediately pour onto reserved baking sheet. Spread evenly and then place into the refrigerator to set.
4. Chop chocolate. In a hot double boiler, melt chocolate until smooth. Pour chocolate over cooled almond toffee and spread evenly with an offset spatula. Sprinkle top with remaining almonds. If desired, drizzle top with melted milk chocolate, or white chocolate for contrast. Chill uncovered until firm, at least 1 hour. Break toffee into pieces.

Appealing to the Senses

Sight, sound, touch, taste, and smell. These are the five senses and you use them everyday. Using these 5 senses in your wedding can prove to be very helpful and make your wedding extra special!

Watch this video to learn how you can use your senses in planning your wedding!!

Delicious Wedding Treat!

We found this great idea and recipe from marthastewartweddings.com. This great after wedding treat is wonderful for winter weddings! These mini doughnuts are delicious and will really surprise your guests!

Ingredients

Makes 75

• 2 envelopes (2 scant tablespoons) active dry yeast
• 3/4 cup warm water (110 degrees)
• 31/4 cups all-purpose flour, plus more for surface
• 2 tablespoons warm buttermilk (110 degrees)
• 1/2 cup sugar
• 1 teaspoon salt
• 6 large egg yolks
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• Vegetable-oil cooking spray
• Vegetable oil, for deep-frying
• 1 cup superfine sugar, for coating

Directions

1. In the bowl of a mixer, stir 1 envelope yeast into 1/2 cup plus 2 tablespoons warm water. Let stand until foamy, 5 minutes. Add 1 cup flour. Beat on low speed until well combined. Cover, and refrigerate overnight. Bring to room temperature.
2. In another bowl, combine remaining 1 envelope yeast, 2 tablespoons warm water, and buttermilk. Let stand until foamy, 5 minutes. Combine sugar, salt, and remaining 2 1/4 cups flour in the bowl of a mixer. Add buttermilk mixture, egg yolks, and butter. Beat on low speed until dough comes together, about 2 minutes.
3. Add flour-yeast mixture. Beat until dough is soft and sticky, 3 to 4 minutes. On a floured surface, knead dough a few turns into a ball. Place dough, smooth side up, in a bowl coated with cooking spray. Cover, and let stand in a warm place until doubled in bulk, 3 to 4 hours.
4. Divide dough into thirds, and cover with plastic wrap. Roll each piece to 1/4 inch thickness on a floured surface. Using a 1 1/2-inch round cutter, cut out doughnuts; using the 1/2-inch round end of a pastry tip, cut out centers. Place on a parchment-lined baking sheet. Let stand in a warm place for 15 minutes.
5. Fill a saucepan halfway with oil and heat to 350 degrees. Fry doughnuts, turning once, until golden brown, about 1 minute. Drain on paper towels. Coat with sugar while warm, and serve immediately.

Cookware Registry

We found these great tips for cookware registry from marthastewartweddings.com. This list tells you all about each kind of cookware and which might be best for you. Before you make your registry be sure to check out this list!

Copper is often considered the ultimate material for cookware. It is an excellent heat conductor. Copper reacts with acidic foods, so many pans are lined with tin or steel. It also tarnishes easily and must be polished regularly.

Stainless Steel is durable and easy to clean but does not transmit heat well. Pots with copper or aluminum bases have much better heat distribution.

Aluminum is durable and heats quickly, but if the metal is thin, the pan will warp easily and heat unevenly.

Anodized Aluminum is a specially treated aluminum that is harder and denser than normal aluminum. It is lightweight, an excellent heat conductor, and easy to maintain.

Cast Iron has excellent heat transmission and is good for cooking at high temperatures. It is exceedingly strong and durable but reacts with acidic foods, is slow to heat, and is very heavy.

Enameled Cast Iron shares the characteristics of cast iron but is nonreactive. It is recommended for long, slow braising or simmering.

Plain Steel, also known as mild steel, rolled steel, or untreated steel, is thin and strong and conducts heat well. It is ideal for woks and crepe pans.

Black, or Blue, Steel is similar to plain steel, but because it is specially treated, its surface resists corrosion and absorbs heat better.

Enameled Steel is also called porcelain enamel. It is light and conducts heat well. The enameled surface has a slight nonstick quality and is nonreactive. The best cookware is made with thick steel, three coats of enamel, and a stainless steel rim to prevent chipping.

Heatproof Glass, such as Pyrex, is not a good heat conductor; it is nonreactive with foods, but may chip or crack.

Gingerbread Men

What better way to kick off the month of December than to make some delicious and cute gingerbread men? This recipe is simple and tastes amazing! Don’t forget to decorate them!

Ingredients

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup white sugar
• 1/2 cup shortening
• 1 egg
• 1 cup molasses
• 1 teaspoon baking soda
• 1 1/2 teaspoons warm water
• 1/4 cup raisins for decorating

Directions

1. In large bowl, cream shortening, sugar, egg and warmed molasses. Dissolve baking soda in warm water and add to egg mixture. Beat until smooth. Mix in flour, spices and salt until well blended. Cover and chill for 24 hours.
2. Preheat oven to 350 degrees F. Grease cookie sheets. Roll out dough to a thickness of 1/4 inch on a floured surface. Cut out gingerbread men using cookie cutters and place 2 inches apart on cookie sheets. Use raisins to make eyes, noses and buttons.
3. Bake 10 to 12 minutes in the preheated oven, or until firm. Let cool on wire racks.

Green Wedding Invitations

This video from Get Married TV features some really amazing “green” wedding invitations. These invitations are made from beautiful dried flowers and plants and are a unique and trendy alternative to traditional invitations.

 

Enjoy!

Bottle Centerpieces

For all of you wine extraordinaires out there, this is the centerpiece for you! We found this great idea on marthastewartweddings.com and we think it is so fun!

Have wine bottles double as table numbers. Cover-weight paper printed with large, graphic numerals can be adhered over existing labels with double-sided tape for a clean, contemporary look. Pick whatever type of wine that you would like, add the new label, and place on the tables! It’s a cute touch that can go a long way. If there is wine left over you can give it to your guests or take it for yourself!

Delicious Pineapple Casserole

This may sound not-so-pleasant to some of you, but this is one of the most delicious things I have ever eaten! A very southern recipe, and certainly not healthy, but very yummy!! Below is Paula Deen’s recipe, but you can tweak it to your liking!

Ingredients

• 1 cup sugar
• 6 tablespoons all-purpose flour
• 2 cups grated sharp cheddar
• 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
• 1 cup cracker crumbs (recommended: Ritz)
• 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Beautiful Bird Boxes

We found these beautiful, DIY favor boxes on marthastewartweddings.com. Simple, easy to make, and beautiful, these boxes, “from the lovebirds” will grab your guests attention and give them a lasting memory.

First have a calligrapher write out the bride’s and groom’s names and a message, then have the writing made into rubber stamps. The boxes come flat: Stamp the lids as shown; let ink dry overnight. Poke a small hole in the center of the lid with an awl (available at hardware stores). Fold box and lid. Slip bird’s foot through the hole.

For more details, go to www.marthastewartweddings.com!