Sweet Parties: Holiday Cardinal Red & Birch Bark Dessert Table

It’s the most wonderful time of the year!  I think that song needs updating for what the holidays mean for most nowadays.  We need verses about stress, family, and holiday entertaining.  All joking aside, we have just hosted Thanksgiving again for the 3rd time in a row, and we absolutely loved it.  Yes, it might does stress us out, but we wouldn’t have it any other way.  We’re well on our way to starting a great family tradition.  Did you all have a nice time with family too? And while our new place is a tad on the smallish side (think Bilbo Baggins’ house in the Shire) and we didn’t have ample room to properly entertain, we’re going to show you the first of three ways you can do it up right for you and yours this holiday season, even in the tiniest of spaces!

Heather has been talking about ideas for our Christmas table design for quite some time, since before Halloween actually.  And once we got through a really busy 3 week time-period in October, we were left with some free time to brainstorm.  We knew that other designers had gotten the leg up on us and posted their tables on Amy Atlas’ blog as well as Hostess With The Mostess, and while they were all great tables, we wanted to take ours a different direction. And what better way to be different than having not one, but two, oh wait…this just in:  we are now adding a third table design!  Yeah that last one was pretty much my fault. (You make one off-handed comment and suddenly you’re committed!)  



Heather had a vision in her brain of what she wanted to base her design off of, and in that vision was a single scarlet tinged male cardinal.  The bird, not the Catholic senior ecclesiastical official.  We’ll have to save that inspiration for another article.  She also wanted to make sure that any other colors on the table were a bit more subdued, so as to give the cardinal center stage.  Birch also needed to be thrown in the mix somewhere.  And with those design elements known, it was then up to me to put it all together.  

It’s really interesting when you have no idea where to start on a project, that inspiration and actual items sometimes fall right into your lap.  Case in point, we were on our family vacation in Myrtle Beach when we happened upon a quaint Christmas store in Calabash, NC.  And this was no ordinary ornament store.  We had no idea what to expect going in.  I’d love to tell you about it, but sadly, St. Nick Nacks is an experience that Microsoft Word is unable to convey.  About the only thing that I can say is either click the link or go there for yourself, it is amazing.  We found an absolutely awesome deal on some Mercury glass hurricane holders. ($15 for the pair) As you can see here, when paired with the silver and scarlet red chargers we already had, they provided me with a most excellent foundation.  With the holders in hand, they gave us our initial score in the prop department for our first “Birds of a Feather” themed table: Cardinal Red & Birch Bark.


I happened to be in one of our favorite dollar stores, Dollar Tree, picking up some trash bags I believe, when I rounded the corner and found that they had started to put out their trim-a-tree merchandise.  It was almost as if the retail gods had read my mind and knew what I had needed for this table.  I found mini cardinals, faux snow and snowball ornaments, wrapping paper that was an exact what I was looking for, and inexpensive wide satin ribbon.  Oh my!  After purchasing all that, I still managed to forget to buy the trash bags.  Two words…true story.
Target is another place we love to look and as such, is a no brainer.  But it’s where in Target we like to look.  Located conveniently at the front of the store is Target’s version of a dollar store.  There are usually about 2 to 3 aisles that feature mostly standard dollar fare, but once in a while you’ll hit pay dirt.  There we found a galvanized tin star and container which I ended up painting a gloss white.  We also picked up some peppermint candy balls, and a spot on scarlet matched Pashmina shawl which I planned to use as a runner instead.

Now we didn’t do all this shopping for props on the same day, Heather would’ve objected to all that.  I know, it’s weird right, most ladies love to shop!?  Whatever we couldn’t find retail, we just plucked from Mother Nature.  In the midst of several days of bad weather, we lucked out one day with sunshine so Heather headed to her mother’s property to see if she could snag some birch branches.  The “good stuff” she said was a bit too far into the forest and hanging overtop a very large creek, so she had to settle for what was generally near the side of the road.  With her younger brother’s assistance she brought home some choice branches for us to create our backdrop, which she had envisioned as being in the middle of a birch forest after a fresh snow had fallen.  She was also able to bring home a branch thick enough that I was able to cut, with a mitre saw, cross section pieces to be used as our place card holders for food tags.  While also at her mother’s, we snagged a beautiful antique white hobnail milk glass compote dish, a family heirloom. With her permission of course, thanks Nana!  


One of our best finds had to be the curled bark Christmas tree which we found already covered in “ice and snow” at our favorite little decor store on the Outer Banks of NC. We were there for a breif 24 hours delivering cupcakes for a wedding and had just enough time to visit our favorite store The French Door and eat a delicious dinner at Kill Devil Grill. (If you haven’t been to either, you must on your next visit!) It was at the French Door that we found the tree, on clearance and marked down a whopping 75% from it’s original price. All in all it was around $7.50 with tax. Don’t you just love a good find? It made us giddy.

In addition to the fake snow we had picked up from Dollar Tree, we also made some of our own out of Epsom salt and baby powder.  The homemade snow is used on several (free!) pine cones which I had spray-painted the same glossy white.  I then let them dry for about an hour before I glazed them with spray adhesive and finished by coating them with the Epsom salt/baby power mix to give them that frosted look.

All of these disparate elements, along with a $5.00 five yard bolt of crushed silver fabric from Wal-Mart (clearance bin), a large rectangular white serving platter from Crate & Barrel (already owned), some awesome looking and tasting sweets (follow up post with recipes coming soon for those), and an equally impressive backdrop of birch branches covered generously with spray snow, combined to form a cozy and inviting dessert table experience.

Heather chiming in here! We wanted to come up with a few new ideas that were simple to make for our holiday tables. This time of year is so super busy for most of us, we want to make a nice presentation for our guests but we do not want any added stress with complex recipes! Being huge fans and users of the Pinterest platform we had been browsing and pin-ing dessert ideas for quite some time that not only looked great but were sure to taste great as well. We settled on several homemade items and a couple of ready made candies as well. We featured Raspberry Linzer Cookies, Snowflake (coconut) Cake, Hot Chocolate Sticks with Steamed Milk, Peppermints, Peppermint Tootsie Roll Pops and Handcrafted Marshmallows. While we really wanted to showcase some beautiful Hammond’s Ribbon Candy as well, we found that they would really stretch the budget for this table and ultimately decided against them, using the tootsie roll pops instead.

The Hot Chocolate Sticks were our favorite item on the table. They looked great and they were super functional for a party atmosphere. Placing one into a mug of hot milk, letting it melt for about 5 minutes, then stirring well with the stick, resulted in a perfect cup of hot chocolate with just the right amount of gooey marshmallow melted on top. None of the tiny marshmallow slipping down the hatch during a sip nonsense we’ve come to expect. This is a real hot chocolate experience, the kind you might imagine yourself enjoying on a moonlit sleigh ride, or a midnight train ride on the Polar Express! Is that stretching it a bit? Nah, we dream about these things this time of year right?

We will be following this post up with another very soon that features all of our recipes and information on how to make all of the homemade edibles on our table. You will be amazed at how simple it is to create delicious hand crafted marshmallows and rich chocolate ganache squares. Make sure to check back with us or go ahead an add us to your rss feed to be automatically updated when that post happens.


OMG, just realized Jason forgot to write about his birdhouse! He also found a cute little birdhouse in the craft section of our local Wal-Mart and brought it home for the table. It didn’t take long to decide that it was pretty plain-jane and needed a bit of sprucing up. He took it from drab to fab by first spray painting it with the same gloss white paint he used on everything else. Then he meticulously, in only the way that Jason can, cut and glued on each and every little shingle on the roof, using wide wood craft sticks, some hot glue and a utility knife. He also decided that birdhouses really should have a perch on the front and drilled a hole and added one in with a small wooden dowel cut to size.

Our last design element was our Cardinal Red & Birch Bark printable set. We came up with a simple and slightly contemporary look for them that features a tiny little cardinal, a hint of red border and lots of neutral gray and white. For a table where the cardinal red is prominent you really want everything else to blend without competing and that was the ultimate goal for this set. As always you can find it in our Etsy shop where we offer customization of your holiday party details!

We hope you have enjoyed this theme and feel inspired for the holidays just as much as we do! Come back again for the next installment of this party, recipes galore, and for our 2nd holiday table! You won’t want to miss all the glam, glitz and feathers of our teal and gold peacock spread!

 

Sneak Peek: Holiday Cardinal Red and Birch Bark Dessert Table

It's almost here folks! That most wonderful time of the year. CHRISTMAS! (We know, Thanksgiving hasn't quite made it here yet, and we are reserving our full post of this table for after the holiday.) This is a sneak peek of our first of three Christmas themed dessert tables and printable collections we have planned for 2011. This year's theme is "Birds of a Feather" and we have three amazing holiday tables to show you how to put together on a minimal budget, with the greatest of ease! Please stay tuned until after Thanksgiving has past, we want to be sure it gets all the love and respect it deserves, and we will continue our series on Cyber Monday!

Twilight: Breaking Dawn Movie Premiere Party Printables


Are you a Twi-hard? As in, Die-hard, Twilight fan? Well I am. Not afraid to admit it. A guilty little pleasure, getting all caught up in the world of Vampires, Werewolves, forbidden love, broken hearts, etc. It's terrible, I know, but oh so delicious too!


If you are a fan, then you will love what we have created for the occasion of the Twilight: Breaking Dawn, Part One movie release later this month. A custom set of printable decor for you to throw your very own premiere party! This set includes food tags and treat bag labels, that we will customize for you with your specified party information. Just a small touch to complete your party decor!


To purchase your Twilight: Breaking Dawn Party Printables please visit our Etsy shop here. The customizable set includes Food Tags, Drink Labels and Treat Bag Labels. Place your order no later than Tuesday, November 15th to ensure we have your order ready in time for the premiere date, November 18th, 2011!

Tell us which is your favorite movie? Are you sad the series is almost over?

Autumn Harvest Thanksgiving Dessert Recipes

Sweet Potato Cupcakes with Marshmallow

Howdy Folks!
We promised to return with all the food and recipe details on our Autumn Harvest Dessert Table, and here they are! It has been a super busy couple of weeks around here with Halloween preparations and execution so we apologize for the delay in posting.
If you are starting to plan your Thanksgiving menu and family gatherings then this post will really be helpful for those of you looking to do something different than pumpkin pie. We chose all savory spiced foods for our table. Selections that really represent the flavors of the season and provide a nice buffet of choices for your guests. Of course you can always add a pumpkin pie to the table too, nothing against those. 
First off we have the store bought items that require no baking. Did you hear that? I said NO BAKING, makes us smile when we see that. We used the following, all of which was purchased very inexpensively at our local Super Wal-mart.

 

Glazed Gingerbread, Cinnamon Sugar Spice and Acorn Cookies Pictured

Glazed Gingerbread Cookies - Henry Lambertz  and Cinnamon Sugar Spice Cookies - LU

Sold at Wal-Mart, store bought and proud of it!

Mulled Apple Cider

Sold at Wal-Mart - One jug of apple cider + one packet of mulling spices. Stew it on the stove-top for 30 minutes and you have fall in a jiffy! Just add cinnamon sticks for the complete experience!

Harvest Apples and Sugared Pears

Red Delicious Apples

Yep just plain ‘ole Red Apples, but they are so beautiful, tasty and classically fall.

Sugared Pears

The easiest, most elegant way to serve up a pear. Wash and dry Anjou pears (they are sweet and tender). Brush on a light coating of corn syrup on the bottom half of each pear, then roll them in coarse decorating sugar. You’re done. Pat yourself on the back, you know, for quick and easy awesomeness.

 

Next up are our recipes. Some of them require a little more effort than others but none of them are extremely complex or difficult. 

 

 Caramel Corn Stalks, Pumpkin Bread, Mulled Cider and Candied Pecans

Caramel Corn Stalks 

These are the brainchild of Jason. Inspired by a few popcorn balls on sticks and developed into popcorn “corn stalks” complete with husks, they were our favorite feature on the table! Here’s how to do it:

Popcorn Ingredients:
1-1/2 C unpopped popcorn
salt
1/2 C butter (1 stick) + more for non-stick shaping
2 C brown sugar
1/2 C corn syrup
1 15 oz sweetened condensed milk
DIY Ingredients:
wooden skewers
corn husks
hot glue gun + glue
Directions:
1.  Pop your popcorn in whichever method you prefer. You can use microwave popcorn if it is easier.
We used brown lunch bags and popped ½ cup at a time in the microwave.   
2. Put your popcorn into to large bowls, sprinkle the popcorn with a bit of salt.
3. In a medium sized sauce pan melt the butter. Add the brown sugar, corn syrup, and sweetened condensed milk Stir it all around until well blended.
4. Heat the mixture to boiling. Boil while stirring till it reaches 300 degrees.
5. Remove from the heat and pour caramel over the top of the popcorn. Stir it up with a large wooden spoon until all of the popcorn is covered.
6. Allow the popcorn to cool enough to handle comfortably with your hands.
You will need to butter your hands generously in order to shape the popcorn without having a huge sticking issue.
7. To make the corn shapes, take a handful of popcorn and shape it until it looks like corn growing on the stalk, then insert a skewer in from one end to the other.
Be careful not to make your corns too heavy, we made this mistake and gravity worked against us, sliding our corn off the skewers.
8. Once you have made them all, place them on a wax paper lined baking sheet and set in the fridge until they are firm. The freezer works too if you are in a hurry.
9. Before serving attach several corn husks to your skewers using a hot glue gun to complete the look.
10. Place your skewers into a hay bail (or Styrofoam block) to serve on your table.

 

Sweet Potato Cupcakes with Marshmallow

Sweet Potato Cupcakes with Toasted Marshmallow Topping - adapted from Better Homes and Gardens

These are deliciously moist and sticky just like the holiday casserole!

Ingredients for the cupcakes:
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1½ cups sugar
3 large eggs
17 oz. sweet potato puree
½ tsp. vanilla extract
For the frosting:
8 large egg whites
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract


Directions:
Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl after each addition.  Mix in the sweet potatoes and vanilla extract, beating just until combined.  Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners.  Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.

Candied Spiced Nuts
Candied Spiced Nuts - Better Homes and Gardens Red/White Cookbook

This classic recipe happens to have a bit of sentimental value to me as it was something my grandmother made for our Thanksgiving and Christmas holiday get-together. Miss you Grandma!

Ingredients:
1 egg white beaten
1 tbsp water
½ cup white sugar
1 tsp cinnamon
½ tsp allspice
16oz. nuts (pecans, walnuts or almonds work best)
parchment paper

Directions:
Pre-heat oven to 350F degrees. In a medium size bowl beat the egg white and water until frothy, toss the nuts in with the mixture and coat thoroughly. In a separate bowl mix the sugar and spices together. Add them to the nut mixture and toss until everything is coated. Spread the mixture onto a parchment lined baking sheet and cook for 15-20 minutes until the sugar has caramelized slightly. Remove from the oven and let cool completely, then break apart and serve. These can be made and stored for up to a week ahead of time.

Acorn Cookies

Acorn Cookies

Super simple, super cute and de-lish! It will blow your mind how easy this one is.

Ingredients:
Mini Nilla Wafers
Chocolate Kisses
Peanut Butter Chips
plastic baggie

Directions:
Remove your chocolate kisses from the wrappers, you will need one per acorn. Heat a small amount of peanut butter chips in the microwave until melted, about 30 seconds - 1 minute. Place the melted peanut butter into a plastic baggie and squeeze it down to the corner. Snip off the corner of the baggie. You will use this as your glue. Attach the flat side of one kiss to the flat side of one mini-nilla wafer using the peanut butter glue. A small dot will suffice. Use the glue once more to attach the flat side of a peanut butter chip onto the center of the rounded side of the nilla wafer. Voila, you have an acorn! Continue until you have made as many acorns as desired.

Pumpkin Cake

Pumpkin Cake - recipe adapted from Williams-Sonoma

This one never disappoints, in fact my family looks forward to this recipe every fall.

Ingredients for the cake:
2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. salt
2 1/2 tsp. ground cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/8 tsp. ground cloves
10 Tbs. (1 1/4 sticks) unsalted butter room temp.
1 1/4 cups firmly packed light brown sugar
1 1/4 cups granulated sugar
3 eggs, room temp.
2/3 cup milk, room temp.
1 1/4 cups pumpkin puree

For the frosting:
8 oz. cream cheese, room temp.
8 Tbs. (1 stick) unsalted butter, room temp.
1 cup confectioners’ sugar, sifted
1/2 tsp. vanilla extract
Food coloring as desired

Directions:
Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 325°F. Generously grease and flour the wells of two bundt cake pans; tap out excess flour. This step is important if you do not want your cake to stick and break while removing.
To make the cake, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the both sugars and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Add the pumpkin puree and beat until incorporated.
Divide the batter between the wells of the prepared pans and spread it evenly. Bake until a toothpick inserted near the center of a cake half comes out clean.
Transfer the pan to a wire rack and let the cake halves cool upright in the pans for 15 minutes.
Gently tap the pans on a work surface to loosen the cake halves. Invert the pans onto the rack and lift off the pan. Let the cake halves cool completely before decorating.

Meanwhile, make the frosting: In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth, 2 to 3 minutes. Add the butter and beat until combined, 1 to 2 minutes. Add the confectioners sugar and vanilla and beat until fluffy, 2 to 3 minutes.

Using a bread knife, cut 1/4 inch off the flat side of each cake half. Place one cake half, flat side up, on a cake stand or plate and spread the pumpkin frosting on top. Place the other cake half, flat side down, on top. Refrigerate for 30 minutes.

Add food coloring as desired to the remaining frosting (green for leaves and tendrils, orange for a jack-o’-lantern). To create leaves and tendrils, using a rubber spatula, transfer the green frosting to a pastry bag fitted with a leaf or medium plain tip. Pipe leaves and tendrils on the top of the cake. To create a jack-o-lantern, using a rubber spatula, transfer the orange frosting to a pastry bag fitted with a medium plain tip. Pipe an outline of the face on the cake, then fill in the design. Serves 12.

 

We hope you enjoyed our summary of recipes and dessert ideas for fall.

As always we invite you to join us on Facebook, Twitter and Pinterest and share your ideas with us!

Happy Thanksgiving planning!