Nicoletto Wedding

Another

reason

why I

visited

California

was to

witness the

wedding

of a

dear

friend.

And

of course

to see the

amazing

talent

of Kelly

and her

gift for

all things

decoration...

and all

things

weddings.

Congratulations

Garret & Beth!

Photography via:

Bethani Montgomery

California Swimming

Micah and I

returned

from our

trip to

California

late last

night.

It's good

to be

home...

but I

already

miss

everyone.

But here

are a

few

pictures

from our

week...

our week in

California

where we

swam

everyday!

Silas' First Swim

Actually

this is the

recovery

after his

first swim.

A mini cake stand...

 

...that

would be

perfect for

cupcakes!

Posie

Cupcake

Stand

via:

Poppytalk.

Or you

can

check out

the

Etsy site

 dahlhaus.

Posted 1 Year Ago: "Nelle"

Relaxing Break

Oh how

I would

love

to have a

relaxing

mid-day

break

here...

Photo

grouping

created by

the wonderful:

dress, design & decor.

Ruche Vacation

I found this 

in my

email inbox

this morning!

And since
I will be
leaving
for a
vacation in
California
today...

I thought
a post
about
vacation
wordrob
by Ruche
would be
appropriate.

Romantic Rendezvous

is my

favorite!


Posted 1 Year Ago: "On my last trip to Seattle"

Pineapple Upside Down Cake

When I

was a

child...

I would
get so
excited
whenever
my mother
would make
this desert.

 

It was

always

so yummy!

So, when

I was 

planning

last night's

dinner party

I decided

that I

wanted

to try

to make it

myself.

And it was

just as

wonderful

as I

remembered.

Pineapple Upside Down Cake

Adapted from Curtis Atkins

1/2 cup butter
1/2 cup brown sugar
1 can sliced pineapple
1/4 cup dark rum
1/2 cup heavy cream
2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 eggs, separated
1 1/2 teaspoons vanilla extract
1/4 cup pineapple juice (reserved from the can of sliced pineapple)
1/2 cup buttermilk

1. Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside.

2. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.

3.Butter a 10-inch round cake pan. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.

4. Sift together flour, baking powder, soda and salt. Set aside

5. In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. 

6. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) 

7. Whip egg whites to soft peaks and fold into batter. 

8. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter. 

 

Posted 1 Year Ago: "Butter by Nadia"

Hummingbirds

I bought

a cheap

five dollar

Hummingbird

feeder

last week...

in hopes

that some

of these

fast beaters

would come

to my 

kitchen

window.

Now

after

four days

of having

the feeder

out...

I have

Hummingbirds

lining

up to

eat!

Posted 1 Year Ago: "Snickerdoodles"

Sewing Room

I desperately

want to

learn

how to

sew.

Will

anyone

teach me?

And

when I

do learn

to sew...

I would

love a

little space

like this!

via: Thompson Family-Life


Posted 1 Year Ago: "I just want to say..."

Growing Puppy

He just

keeps

getting

bigger

and

bigger!

Posted 1 Year Ago: "Coffee to go please"

Fresh Lemon & Herb Potato Salad

I am like

a lot

 of people

in the

fact that

I am

NOT

a fan

of regular

potato salad...

But this

potato salad

is different.

This

potato salad

is super

light and fresh

and perfect

for a

summer

BBQ.

Fresh Lemon & Herb Potato Salad

Adapted from Bon Appitet

3 lbs red potatoes

3 tbsp rice vinegar

3/4 cup olive oil mayonnaise

4 chives, thinly sliced

1 tbsp fresh oregano

1 tbsp fresh thyme

2 tbsp fresh basil leaves, chopped

1 1/2 tsp lemon zest

salt and freshly ground pepper

1. Wash and cut the potatoes into quarters. 

2. Bring a pot of water to a roiling boil then add the potatoes to cook (about 15-20 minutes).

3. When fully cooked drain and toss in the rice vinegar. Set aside to cool.

4. While potatoes are cooling, mix the mayo, chives, oregano, thyme, basil and lemon zest together.

5. When potatoes are cooled, mix them with the mayo mixture and season with salt and pepper.

6. Cool in the refrigerator and serve!

   Silas

has been

enjoying

the dinners

outside!

Posted 1 Year Ago: "Sorry for my absence..."

Coffee Tasting

As usual
I am up
early
Saturday
morning
enjoying my
cup of coffee.

But as
I was
sipping
I stumbled
upon this
little
party...


A coffee

tasting

party!

What a

wonderful

idea.

Via: Design*Sponge


 Here is
another
weekly
round up
of some
lovely
things
that I
found
this week.

A quick guide to London.

How to make your own Lemonade Party.

Beautifully engraved laptop.

Amazing sunset.

Another kitchen to die for.

Creative sandwich bags.

They Draw and Cook

Look

at this

wonderful

recipe

blog!

They Draw and Cook

On a

quick

side-note...

It finally

stopped

raining

yesterday!

Caramel Banana Cupcakes

I have

been

having a

sweet-tooth

lately.

So among

other treats,

I enjoyed

these

yesterday.

Caramel Banana Cupcakes

Adapted from: Love & Olive Oil

1 tablespoon cider vinegar
1 1/2 cups milk
2 1/8 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/8 cups sugar
1/2 cup mashed ripe banana
1/2 cup canola oil
1 teaspoon vanilla extract
1/8 teaspoon almond extract

For Frosting:
1 cup butter, room temperature
2 1/2 cups confectioners’ sugar
2 tablespoons milk
1/2 teaspoon vanilla
2-3 tablespoons caramel topping


1. Preheat the oven to 350º. Line muffin tin with paper cupcake liners.

2. Combined apple cider vinegar and milk in small bowl. Stir well and set aside.
 
3. In a bowl, mash banana with canola oil until incorporated. Add extracts and mix well.

4. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Add the milk and banana mixtures to the dry ingredients and stir until smooth.

5. Fill each muffin cup with a small 1/4 cup of batter. Bake for 20-22 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool in the pans for 5 minutes, then remove and place on a wire rack. Cool completely before frosting.

6. For frosting, whip butter with electric mixer until fluffy. Add sugar, 1/2 cup at a time, mixing well after each addition. Add milk, vanilla, and 2 tablespoons caramel, and beat 3-5 minutes until thick and fluffy. Add more sugar if needed to achieve proper consistency. Spread or pipe onto cooled cupcakes. Drizzle with remaining caramel and enjoy!

I am also

experimenting

with trying

to pipe

the frosting

onto the

cupcakes

in the

shape of

flowers.

It's a bit

harder

than

it looks.

Lisa Mitchell - Coin Laundry

Oh so

cute!

(And

I think

I want

to get

my haircut

like this

too).

Silas to Glacier

We took

Silas to

Glacier

Park

a few

weekends

ago!

He loved

playing

in the

still water

of the

lake.

Lovely Breakfast

I am

back from

Idaho...

and like

always

I am up

early

enjoying the

morning

and

taking

care of

Silas.

He grew

so big

in just

1 week!

And

as I

begin

to think

about

what to

have for

breakfast...

I am

dreaming of

having it

here...

How lovely

would it be

to have

breakfast

here.

via: Pia