So I’m having way too much fun using FloorPlanner.com!! You design in 2d and then switch it to 3d and you can see every side, zoom in, etc…!
Sorry about the picture- I took it a day later of the leftovers so it was a lot more vibrant when it was fresh! I love using cabbage for salads – it holds up well and you get a lot for your buck. (Cabbage salads make great reception/shower etc.. food.) I didn’t write the measurements down when I was making it so these are VERY rough estimates. And since I was so pressed for time I used a rotisserie chicken which worked great! (I also didn’t have to heat the grill or the oven.)
Mix everything but the toppings together and chill for an hour or two. Then add more dressing/spices/etc.. to taste.
My sister got married 6 years ago and her wedding is still one of my absolute favorites! I know I’m biased and all but it was an outdoor ceremony right at sunset with pastel bridesmaids, pastel m&ms;!, local u-pick flowers (which she let me pick and arrange!), angel food cake with local strawberries, and a bride and groom who love to have a huge party- how could that not be great?! Love you guys!
If you haven’t looked at erica ann photography you need to! Great shots!
I experimented with creating a filling on some – and that was also really good! I didn’t keep track of the measurements but I’ve included the idea below.
1 1/3 c sugar
6 T unsalted butter, softened
1 T grated lemon rind
juice of 1/2 lemon
4 T thawed pink lemonade concentrate
2 t vanilla
2 large egg whites
2 large eggs
couple drops red food coloring
2 c all purpose flour
1 t baking powder
1/2 t salt
1/2 t baking soda
3/4 c buttermilk
1/2 c whole plain yogurt
4 oz cream cheese softened
1/2 – 1 T thawed lemonade concentrate (add more or less as needed)
2 T butter, softened
2 1/2 t grated lemon rind
2 t thawed lemonade concentrate
juice of 1/2 lemon
1/2 t vanilla
8 oz cream cheese
3-4 c powdered sugar
2 drops red food coloring
Preheat oven to 350.
Whisk flower, baking powder, salt, and baking soda together. Set aside.
Beat the first 6 ingredients (sugar-vanilla) in a large bowl. Add eggs one at a time. Mix together the yogurt and buttermilk. Alternately add the flour mixture and buttermilk mixture; beating after each addition.
Pour batter into the nut and party cups about 3/4 (just a touch past) full. *(Place a small scoop of filling in the center of the batter and gently press it down.) Place on a flat baking sheet and bake until they spring back and a toothpick comes out clean. (10-15 min depending on the size of cups.)
Beat butter, lemon rind, lemonade, lemon juice, vanilla, and food coloring together. Slowly add powdered sugar and beat till blended. Put in a large ziploc bag and if the frosting is a little runny throw it in the fridge for 15-30min. (Until it is stiff enough to pipe large swirls.) Cut the corner off the bag and make a large swirl on the cupcake. Refrigerate the ones you don’t eat!
Let me know how they turn out! And if you find some fun thing to add – send me the idea!
Yesterday I purchased and planted my first blueberry bush. We live in Northern Idaho and our soil is not sandy nor very acidic so this might be a complete flop. I’ve added coffee grounds to the soil and I’m going to get more peat moss. There are already around ten blueberries growing on them so I’m hoping for a mini harvest!