Thursday, November 29, 2012

Ravioli and Vegetable Soup

I found this recipe in the September 2012 Issue of Food Network Magazine.  It was super simple to make and very filling for a soup.  I was pleasantly surprised at how  much enjoyed this non traditional way of preparing ravioli.  Find the recipe here.

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Tuesday, November 27, 2012

Brysen's Baby Book

If you remember back in August I did a series on planning a baby shower for our friends Brittany & Ferron (find the posts here, here, here, and here).  One of the baby shower ice breakers we did was a "Wish Garland" where guests filled out answers to a few questions to shower baby Brysen with their wishes for him.  After the shower I collected them along with a few sweet photos to put together a special memento for the family to remember that special day by.  Have a look at a couple of the pages and the little cutie himself!

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Thursday, November 22, 2012

HAPPY THANKSGIVING!

Happy Thanksgiving and be Blessed!  Here is a special treat from me to you!

From Southern Living Magazine

Tuesday, November 20, 2012

Southern Weddings V5

Y'all know how I love Southern Weddings blog & magazine!  Their 5th anniversary issue finally hit the news stands, how excited was I!  I went searching for it in Target and had my heart broken when they didn't have it.  Luckily I have the most awesome finance in the world and he went on a city wide search for me while I recovered from having by wisdom teeth pulled.  He finally found it at Barnes & Noble, apparently it was pretty sought after according to the woman behind the check out counter!

P.S.  I hope everyone has a fantastically blessed Thanksgiving!

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Thursday, November 15, 2012

Food Trucks

Lately I've had a small obsession with Food Trucks, I was so excited when I found out Greensboro was doing a pilot food tuck program.  Find out more about them here and  their food truck schedule here and go out and support their fight to continue servicing downtown Greensboro!

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Tuesday, November 13, 2012

Blue Ridge Parkway

After all of the excitement of last week's post, let's back track a little.  The mountains of North Carolina truly are breath taking this time of the year.  One Sunday afternoon about a month ago, we took a drive up toward Boone and traveled the Blue Ridge Parkway for a few miles.  If you live in North Carolina, and have never done this add this to your list of things to do next fall.  What a perfect way to celebrate this beautiful fall season!

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Thursday, November 8, 2012

Coconut Cupcakes with Cream Cheese Icing

Next to our engagement, I'm pretty sure this is the sweetest thing I've experienced lately.  Growing up, I became a fan of coconut confections because of my Dad.  When I stumbled on this recipe for a take on Coconut Cake (from Food Network Magazine, September 2012), I absolutely had to try it!  Little did I know I would end up with two dozen cupcakes, which only tickled my heart because it gave me an excuse to share with my loved ones.  I kid you not, this recipe will turn non-coconut fan's into fans!

Let me know how you like it!

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Ingredients

3/4 pound unsalted butter, at room temperature
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut
For the cream cheese icing:
1 pound cream cheese, at room temperature
3/4 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted


Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces coconut.

Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Make the cream cheese icing: In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes with the cream cheese icing and sprinkle with the remaining coconut.



Tuesday, November 6, 2012

I'M ENGAGED!

That's Right!!!!  Last Thursday evening, my then boyfriend popped the question!  With the aid of our close friends, a tasty dinner at Mellow Mushroom and some exceptional planning they pulled of the BIGGEST surprise of my life.  I didn't even see it coming!!! I'm pretty sure I'm still in shock but I am so excited to share this news with you!

Here is a picture of us right before he got down on one knee & a picture of my beautiful ring!

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Thursday, November 1, 2012

Loaded Baked Potato Casserole


This might be one of my new favorite comfort foods, Paula Deen's Loaded Baked Potato Casserole.  As tasty as a single baked potato, but much faster to make for a family.  This is a must try for fall!

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2 (24-ounce) packages refrigerated mashed potatoes
1/2 (8-ounce) package cream cheese
3/4 teaspoon ground black pepper
3 1/2      cups shredded rotisserie chicken
breast, divided
2 cups shredded Cheddar cheese, divided
1 cup chopped green onion, divided
1 (12-ounce) package fresh broccoli
florets, divided
6 slices bacon, cooked, crumbled, and divided

Preheat oven to 375°. Grease a 13x9-inch baking dish. Peel back film at corner of each package of potatoes to vent. Microwave on HIGH for 3 minutes.
In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1 3/4 cups chicken, 1 cup cheese, 2/3 cup green onion, half of broccoli, and half of crumbled bacon. Spread mixture in prepared dish. Sprinkle with remaining 1 3/4 cups chicken, remaining broccoli, remaining bacon, and remaining 1 cup cheese.
Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining 1/3 cup green onion.