Looking Back at 2014

January 23, 2015. Category: uncategorized

As we journey further into 2015, we believe it’s time to take a look back at all of the beautiful weddings of 2014.

Photography: Freed Photography | Venue: Four Seasons Georgetown

Photography: Freed Photography | Venue: The Ritz-Carlton

Photography: Freed Photography | Floral Design: Edge Floral

Photography: Love Life Images

Photography: Love Life Images

Photography: Stephen Dohring

Photography: Stephen Dohring | Location: Mountain Lake in Lake Wales, FL

Photography: Vicki Grafton

Photography: Vicki Grafton

Photography: Eric Kelley

Photography: Jodi Miller | Catering: Pleasant Pops

Photography: Jodi Miller

Photography: Cassidy DuHon | Venue: Longview Gallery | Ceremony Design: Fabrications

Photography: Greg Gibson | Reception Venue: Andrew W. Mellon Auditorium

Photography: Greg Gibson | Floral Design: Amaryllis Floral | Cake: Occasions Caterers

Photography: Freed Photography

Photography: Eric Kelley

Photography: Vicki Grafton | Floral Design: Studio DBI

We can’t wait to see what else 2015 has to offer!

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Join Garnish Boutique & Amie Decker for Styling Nights

January 05, 2015. Category: hair, weddings

Are you looking for that perfect bling or bauble to complete your wedding day look? Would you like to hear from an expert on how these pieces should be styled? The gals of Garnish Boutique and Amie Decker Beauty have joined forces to help local brides put the final touches on their wedding day looks.

Join them for their upcoming STYLING NIGHT events on Jan 20thFeb 3rdFeb 24thMarch 10th and March 31st between 6-8 pm.

This is a great opportunity to browse an incredible selection of veils, jewelry, belts, sashes, birdcages, statement necklaces and hairpieces to complete your wedding day look all while sipping champagne and chatting with other bride’s -to-be.

Amie Decker Beauty will offer 30 minute hair and beauty styling sessions as well as the opportunity to book with them for your upcoming event. As an added perk Garnish Boutique will offer 15% off of all accessories purchased during the events.

These are personalized styling experiences so please make an appointment by calling Garnish Boutique at 410.321.1406 or emailing to info@garnishboutique.com. Bring your best ladies and prepare for a fun evening of bridal beauty!

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Holiday Greetings

December 23, 2014. Category: holidays

Wishing everyone a happy holiday season!

Our office will be closed this Wednesday, December 24th, 2014 – Thursday, January 1st, 2015.

See you in the new year!

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Holiday Recipes

December 23, 2014. Category: cooking, holidays, how to, traditions, uncategorized

Happy Holidays!

These recipes are some of our favorite holiday traditions and we wish to share them with you.

Aimee’s Favorite Sticky Buns

Ingredients

SERVINGS: MAKES 9

Dough

2/3 cup whole milk

5 tablespoons sugar, divided

1 3/4 teaspoons active dry yeast (from one 1/4-ounce envelope)

2 large eggs, room temperature

2 3/4 cups unbleached all-purpose flour

1 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, room temperature, plus 1/2 tablespoon, melted

Topping

1 3/4 cups chopped pecanst(about 8 ounces)

1/2 cup (1 stick) unsalted butter

3/4 cup (packed) dark brown sugar

3/4 cup heavy cream

1/3 cup honey

1/4 teaspoon kosher salt

1/4 teaspoon finely grated orange zest (optional)

Buns

1/2 cup (1 stick) unsalted butter, room temperature

1/2 cup (packed) dark brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/8 teaspoon kosher salt

All-purpose flour (for dusting)

1 large egg

Coarse sea salt (such as Maldon)

Preparation

Dough

Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°–115°. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend.

Let sit until yeast is foamy, about 5 minutes.

Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.

Add milk mixture.

With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Mix on medium speed for 1 minute.

Knead on medium-high speed until dough is soft and silky, about 5 minutes.

If you don’t have a stand mixer, fit your food processor with the standard chopping or dough blade.

Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend.

Add milk mixture; process until combined.

With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Process until dough is soft and silky, 2–3 minutes longer.

Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.

Brush a medium bowl with some melted butter; place dough in bowl.

Brush top of dough with remaining melted butter; cover with plastic wrap.

Cover with plastic; chill.

Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours (or 2–2 1/2 hours if dough has been refrigerated).

Chill dough for 2 hours.

Topping

Preheat oven to 350°. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely.

Set 1 1/4 cups nuts aside for buns.

Melt butter in a small heavy saucepan over medium heat.

Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes.

Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides.

Set aside remaining glaze.

Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.

Buns

Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes. Set filling aside.

Punch down dough; transfer to a floured work surface.

Lightly dust top with flour.

Cover and chill buns and remaining glaze separately.

Store remaining pecans airtight at room temperature.

Loosely cover pan with plastic wrap or a kitchen towel.

Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2–2 hours if dough has been chilled overnight.

Arrange a rack in middle of oven; preheat to 350°.

Whisk egg with 1/2 tsp. water in a small bowl.

Brush tops of buns with egg wash.

Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes.

Let cool for 5 minutes.

Spoon remaining glaze over.

Sprinkle 1/2 cup pecans over.

Let cool in pan on a wire rack.

Lightly sprinkle sea salt over.

Serve buns warm or at room temperature.

Recipe and photo courtesy of Bon Appetit

Cindy’s Marshmallow Rolls

(Cindy’s mom’s own recipe!)

Photo courtesy of: Tara Cooks

Servings: Makes 8

Ingredients

1 10oz. can refrigerated crescent dinner rolls

8 large marshmallows

¼ cup melted butter

2 Tbsp ground cinnamon

2 Tbsp white sugar

Topping

1 cup Powdered sugar

1-2 Tbsp milk

add one Tbsp at a time until desired consistency is reached

Preparation

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

Separate crescent rolls into individual triangles.

In a small bowl, mix together cinnamon and sugar.

Dip a marshmallow into melted butter, then roll in sugar mixture.

Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.

Bake in a preheated oven until golden brown, about 15 minutes.

Allow to cool, then glaze with the topping

Sarah’s Favorite Crab Dip

(a Maryland Christmas tradition!)

Photo courtesy of Food Network

INGREDIENTS

1 package (8 ounces) cream cheese, softened

1 cup mayonnaise

2 teaspoons OLD BAY® Seasoning

1/2 teaspoon McCormick® Ground Mustard

1 pound lump crabmeat

1/4 cup cheddar cheese, shredded

crackers or sliced French bread

DIRECTIONS

Preheat oven to 350° F. In a medium bowl, mix cream cheese, mayo, OLD BAY and ground mustard until well blended. Add crabmeat and toss gently.

Spread in a 9-inch pie plate. Sprinkle with cheddar cheese and additional OLD BAY.

Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.

Recipe courtesy of OLD BAY® Seasoning

Happy Holidays from our homes to yours!

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The Wedding Website

December 16, 2014. Category: diy, how to

Now that most of your wedding details are set, it’s time to inform your family and friends!

Your first means of communication are save-the-dates. These are crucial for your guests as it will inform them of the date and venue(s) for your wedding. Your guests can then make arrangements ahead of time so they are able to be in attendance on your special day.

Of course, there are more details of the wedding that the guests will need to know. Some of this information will be on the invitations that you will later send out, but many engaged couples have been creating a wedding website as another form of communication.

A couple’s wedding website is a place guests can go to locate any and all information about the wedding or wedding weekend events.

As wedding websites are being used more frequently by couples, it is important to remember the website’s purpose while creating it.

Here are a few DOs and DONTs that will help keep you on track while creating your wedding website:

DO: Add your website’s url to the save-the-dates

DON’T: Populate your website until the save-the-dates are officially sent out

DO: Include the following information – wedding date, venues, directions to venues, hotel information (hotel blocks or suggested nearby hotels), and a link to your wedding registry

DON’T: Include too much extraneous information – i.e. birthdays, fun facts, information on all bridal party members

With that in mind, here are our favorite sites that assist couples in creating their unique and informative wedding website:

Wedding JoJo

Squarespace Weddings

 Photo courtesy of weddingjojo.com

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