Quote of the Week: William Shakespeare

Black & White Inspiration Board



Inspiration Board from: Here comes the blog

Friday Freebie - Black & White Printable Wedding Stationary Set



e.m. papers is giving away printable sets of this beautiful vintage black and white invitation set.

This free kit includes printable templates for the following items:

-5" x 7" Wedding invite (2 up)
-5" x 4" Save-the-date (2 up)
-4^7/8" x 3^1/2" RSVP  (4up)
-5^1/2" x 4^1/4" Thank you
-51/2" x 81/2" program
-8^1/2" x 11" seating list
-3^3/4" x 4^1/4" table #'s (2-3 up)
-3^1/2" x 1" place cards (8 up)
-4^1/4" x 11" menus (2 up)


('up' refers to the amount of layouts on a page.)

Click on this link to claim your free set: e.m.papers

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..



Fall Bridal Show Booth Inspiration