LM Events & Design

Thursday, September 8, 2011

Moss Paint

I saw this post on craftgawker.com and I thought this is amazing. This would be perfect on an old piece of wood with a couples initials on it for their wedding, or the words thank you for their guests.. I want to try this!!

Moss paint? Genius! Originally created by horticulturists keen to add interest to their gardens, this recipe couldn’t be easier. You’ll need several handfuls of moss, 12oz of buttermilk or a can of beer and a teaspoon of sugar. Mix in a blender until liquid and paint on the wall. Spray daily as it grows, as moss thrives when moist.

Peanut Butter Chocolate Cheesecake Bites

Peanut Butter Chocolate Cheesecake Bites

Makes 12 bite-sized cheesecakes
I love (really, really love) cinnamon, so I added some to the graham cracker crust. You can skip it if you want. I also (really, really) love dark chocolate so that’s what I topped my bites with, but feel free to use milk chocolate if that’s you’re thing!

Ingredients

For the crust:
1 cup of graham cracker crumbs (7-9 graham crackers pulsed to crumbs in food processor)
1/2 teaspoon cinnamon (optional)
2 Tablespoons sugar
3 Tablespoons unsalted butter, melted
For the filling:
6 ounces cream cheese, softened
1/4 cup creamy peanut butter
1 large egg
For chocolate topping:
1/2 cup semisweet chocolate chips, such as Ghirardelli 60% chocolate chips
2 1/2 tablespoons heavy cream

Directions

Preheat oven to 375°F. Spray 12-cup mini muffin tin with non-stick spray.
Combine graham cracker crumbs, cinnamon and sugar in a food processor. Pulse to combine. With food processor running, drizzle in melted butter until mixture resembles wet sand. Divide evenly among muffin cups (about 1 tablespoon each). Press crust down firmly. (I used the bottom of a shot glass to get them nice and flat and compact!)
In a medium bowl, whisk together cream cheese, peanut butter and egg. (If needed, microwave cream cheese and peanut butter for 10-15 seconds to help combine.) Divide batter evenly among muffin cups (about 1 tablespoon each).
Bake at 375°F for 10-12 minutes, or until puffed (tops may crack) and no longer shiny. Cool on a wire rack to room temperature.
In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave on high for 20 seconds at a time, stirring between, until chocolate is melted and a smooth ganache forms. (If your ganache turns out oily and gloppy, no biggie. Just add a little bit more cold heavy cream and stir until smooth.) Top cheesecake bites with a dollop of ganache. Eat any leftover ganache with a spoon (optional, but you know you want to.)
Store bites in fridge until ready to serve, or freeze. If frozen, thaw at room temperature.

Ivy & Aster Collection

Here are some designs from Ivy & Aster.....

The Dresses & Accessories

The Bridesmaids dresses & Some more accessories..

Thursday, September 1, 2011

Fall Bridal Show Booth Inspiration

Tuesday, August 30, 2011

Favor Displays

DIY CD Covers

On Burlap

Cinnamon Rolls in vintage tins

Jelly on Crates

Burlap Bags

Cherries in Bags with Calligraphy

Vintage labels on jams

Monday, August 29, 2011

Caramel Pops

Caramel Pops

For Printable Recipe, Click here!

Makes: About 8 pops

½ cup Light Corn Syrup

1 cups Heavy Cream

1 cups Sugar

1/8 tsp. Salt

2 tbsp. Unsalted Butter, Plus extra to butter pan

Lollipop Sticks

Chocolate Sprinkles

Butter the bottom of a baking sheet and set aside.

In a large, heavy saucepan, combine the corn syrup, ½ cup of heavy cream, sugar, and salt. Place the saucepan over medium heat and bring to a boil, stirring constantly.

Once the mixture has reached a boil, slowly add the remaining cup of heavy cream while continuing to stir constantly. Reduce the heat to medium-low and allow the mixture to boil for 6 minutes.

During the 6 minutes, cut the butter into cubes. Once the 6 minutes have passed, add the butter to the mixture 2 cubes at a time. Stir until the butter has melted.

Place the candy thermometer into the mixture and let the mixture bubble until it reaches 250 degrees F. It will take about 30 minutes to reach 250 degrees F.

Once the mixture has reached 250 degrees F, remove the pan from heat and pour the caramel onto the buttered baking sheet. Let the caramel cool until it is room temperature.

Once the caramel has cooled, starting from the shorter side, roll the caramel into a long log. Using a sharp knife cut the log into 1-inch rounds. Place a lollipop stick in the middle of each round. Lightly rub a thin layer of water around the sides of the caramel round and roll the sides through the sprinkles.

Serve and Enjoy :)! The caramel can keep in an airtight container for a couple days.

Recipe from Sprinkle Bakes.