Monthly Archives September 2015

Liz & Jim on Southern Weddings

After my initial phone call with the Liz, I knew this wedding was going to be very special! Liz and Jim envisioned a Southern outdoor brunch wedding, full of personal touches and family elements that would create a warm setting and give off just the right amount of sophistication. Woodend Sanctuary was the perfect backdrop and we made sure to take full advantage of the entire property. From bringing in pine wood benches for the ceremony in the beautiful Grove area to hanging personalized signage on the trees lining the pathway to the reception on the lawn where guests enjoyed refreshments from the Mimosas and Bloody Mary Bar. For brunch under the tent, guests were served family style and helped themselves to a biscuit and waffle bar, which were inspired by family recipes. Later in the day everyone enjoyed more merriment out on the lawn by playing cornhole and sampling sweet treats from the trail mix bar, all while bluegrass music was playing away in the background. This wedding exuded the personalities of the bride and groom, and you could really feel the warmth and love surrounding the couple throughout the day! It was truly a pleasure working with Liz and Jim! Their wedding could not have been more perfect, or more beautifully photographed by Liz Fogarty. Enjoy reading more about their story on Southern Weddings!

xo, Natalie

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Pumpkin Cookie Recipe

The temperatures are dropping and everywhere we turn, cafes and bakeries are serving more pumpkin and apple treats than we could ever hope to consume. If you’re as glad it’s fall as we are, take our advice and bake up some of these delicious pumpkin cookies. Your house will smell amazing and your loved ones with thank you.

Ingredients:

2 1/2 cups Gold Medal all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon homemade pumpkin pie spice
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1 cup canned pure pumpkin puree
1 large egg
1 teaspoon pure vanilla extract

For the Glaze

1 cup confectioners’ sugar
3 tablespoons Vanilla Natural Bliss Creamer OR 1 1/2 tablespoons milk
1 tablespoon melted butter
1/2 teaspoon pure vanilla extract (see note below)

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, combine flour, baking powder, baking soda, homemade pumpkin pie spice, and salt; set aside.

3. In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture. Beat on medium speed until fully incorporated and creamy. Slowly add in dry ingredients and mix until combined. Using a medium cookie scoop (1 1/2 tablespoons), drop dough onto prepared cookie sheets. Spray the bottom of a glass with nonstick cooking spray and ever so slightly, flatten the tops of the cookies.

4. Bake in preheated oven for 12-15 minutes. Allow cookies to cool on pan for a few minutes before removing them to a wire rack to cool completely.

5. To Make the Glaze: Combine confectioners’ sugar, creamer OR milk, melted butter, and vanilla. Add milk as needed, to achieve glaze consistency.

6. Place a piece of parchment or wax paper on your work surface and place a wire rack on top of the paper. Dip the top of each cookie into the glaze and place the cookie onto the wire rack allowing the glaze to drizzle down the sides of the cookie. Allow glaze to firm up before serving.

Notes:

- If you are using milk for the glaze, I would suggest bumping up the amount of vanilla extract to 1 teaspoon.
- These cookies are best served the day they are made. However, if storing them, I recommend keeping them at room temperature. Do not place them in an airtight container as it could cause the cookies to become too soft and slightly sticky.

Photo and recipe courtesy of My Baking Addiction

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