WEDDING WEDNESDAY: BRIDAL SHOWER

I love this adorable luncheon shoot that I found over on The Sweetest Occasion. How sweet would this be for a bridal brunch or luncheon? From the bunting to the gorgeous dinnerwear and china, this event would make any bride giddy with delight.

Stationery + styling: Kelly Maron Horvath of Paper Stories + Indie Wed |  Event design + wardrobe styling: Lauren LePine – Ryan Alexander Events  |  Floral design + styling: Lynn Fossbender of Pollen  |  Photography: Stevi Savage of AveryHouse  |  Styling support: Shannon Spellman of Plate  |  Venue: room1520  |  China rental: Plate  |  Model: Haley Lertola  |  via The Sweetest Occasion

WEDDING WEDNESDAY: SPRING BRIDAL LUNCHEON

Although this was originally styled as an Easter shoot, I couldn't help but think how adorable it would be for a spring bridal luncheon. Who doesn't love freshly squeezed lemonade, gorgeous calligraphy and mini speckled chocolate eggs? So fun.

Photography by Marie Labbancz  |  Styling by Styled, formerly Innove Events |  Floral by Table Art |  Cupcakes and Cake by Whipped Bake Shop  |  Venue  Morris House Hotel  |  Calligraphy by MJW Calligraphy

{via The Sweetest Occasion}

BAKED FRENCH TOAST

Wondering what to make for brunch this Easter? Why not try a Baked French Toast. This recipe is so delicious and has been approved my hundreds of mouths. I know your family and friends will be raving over this dish. The best part: it's really easy to make. The added bonus: this dish needs to be made the night before so all you have to do is pop it in the oven in the morning and serve.

BAKED APPLE FRENCH TOAST

Preheat over to 350ºF

12 eggs
2 cups milk
2 tbs vanilla extract
1-2 medium baking apples (other options: pears, peaches, or any type of berry)
1/2 cup butter, melted
1/2 cup light brown sugar
1 tbs water
8-10 slices white breat (other options: sourdough, brioche, cinnamon raisin)
cinnamon sugar
optional: pecans
Spray Grease a 9x13" baking pan

1. Combine butter, brown sugar and water in a microwave safe bowl. Microwave 10-20 seconds then stir to combine until smooth. Pour into bottom of sprayed baking dish.

2. Thinly slice unpeeled apples and place evenly on top of brown sugar mixture.

3. Cut bread slices in half and place them overlapping on top of apples. Slices should overlap like roof shingles. Be sure to cover the entire surface of the dish.

4. In a separate bowl, whisk eggs. Pour in milk + vanilla and whisk to combine.

5. Pour liquid mixture into the baking dish over the bread until all of the bread is covered and soaking.

6. Cover and refrigerate. Note: Best to make the night before serving so the bread has time to absorb the eggs/milk.

7. Just before baking, sprinkle with cinnamon + sugar (pecans sprinkled on top are optional too). Bake at  350ºF for 40-60 minutes until golden. The best way to check if it's done: stick a knife inside and check to see that it's cooked all of the way thru (no egg liquid).

{This recipe comes from my time working at the Inn at Playa Del Rey. Photos by Julia Ferguson of Room for Dessert}

DIY DAFFODIL CENTERPIECE

I love daffodils! And the best part is how ridiculously inexpensive they are here in England. Yesterday I bought 6 big bunches for only £6 at our local corner flower stand. AMAZING! I was hosting a brunch and wanted to display them as the centerpiece but was at a loss as to how to make them look elegant, yet short enough for people to talk over. I was scouring the apartment for vases to put them in when I had a brilliant idea: shot glasses. For whatever reason, this apartment accumulated quite a collection of plain shot glasses over the years (male flatmates). I had hidden them on the top shelf of the kitchen cabinet, but decided to dust them off and give it a go. The result: a beautiful center piece that was functional yet sophisticated. I think I may just have to give this a go again on Easter Sunday.

All you need are sharp clippers and as many shot glasses as you can get your hands on.

1. Fill glass 1/2 to 2/3 full with luke warm water. 

2. Cut stem on a diagonal so the flower section is 3-4 inches in length (the size will vary depending on the height of the glass). 

2. Place 2-3 stems in each shot glass.

3. Group them all together in 2 close lines down then center of the table.

Note: Change water every 2 days. Do not mix daffodils with other types of flowers. They should stay in their own vase because they give off a compound that is toxic to other flowers.

{photos by Julia Ferguson of Room for Dessert}

TICKLE ME PINK WITH RASPBERRY SCONES

One of my favorite things to make are scones.  Since I'm in the UK and scones are iconic here, I figured I might as well get baking.  I chose to do raspberry scones, not only because I love them, but because pink is a major trend this season in London (if you don't believe me, walk into any clothing shop in Covent Garden).  I hope you enjoy this recipe; it's one of my favorites.

RASPBERRY SCONES

Preheat over to 350*F
Yields approx. 30 scones

4 cups all-purpose flour

4 tsp. baking powder

1/2 cup sugar

1 tsp. salt

1 tsp. baking soda

1 cup cold butter

1 1/2 cups sour cream

1-2 cups raspberries (fresh or frozen)

An additional 1/2 cup sugar to sprinkle on scones just before they go in the oven

Cut the butter into medium sized cubes.  Place the first six ingredients in a large bowl, and mash them together by squeezing the butter and dry ingredients through your fingers. Once the butter is the size of small peas, add the sour cream by continuing to mix with your hands until the dry ingredients are just blended.  Do not over mix.  Fold in the raspberries with hands.

Using a cookie sheet, drop scones on a medium size cookie sheet with an ice cream scooper.  Sprinkle top with sugar.  Bake at 350*F for 17-20 minutes or until golden brown around the sides.


Here are some additional pink favorites I've collected for Spring...

Dress with Slip, Calypso ($625); Beach Front Wedding, The Knot; M Missoni Slouch Hobo, Shopbop ($695); Pillow Big Cata Pink, Roberta Freymann ($40); Medium Ruffle Cake Stand, Etsy ($98); Peonies; Pink Invitation from Wedding Paper Divas; Crystal Glamour Drop Earrings, J. Crew ($68); Fleur de Lys Glasses, Anthropologie (£8 each); Rainy Day Ballet Flat, J. Crew ($55); Bondi Beach Bag, Roberta Freymann ($75)

{photo: Julia Ferguson}