My spidey senses are tingling

Green Goblin: [lands in front of Spider-Man on a rooftop] Wake up little spider, no you're not dead, not yet, You're an amazing creature, Spider-Man. You and I are not so different.
Spider-Man: I'm not like you. You're a murderer.

This was my inspiration for our Spidey-rific table. The table is a combination for Pop art and Spiderman flare, featuring buildings, webs, spiderman and the green goblin figurines, yummy treats, a dot background and riser boxes. For the tags I ended up creating a PDF for the cupcake toppers and bottle wraps.

Contact if you are interested in the PDF.

 

I ended up recruiting the husband for the candy button backdrop but soon regretted it once I saw how close together & out of line they were but I was very grateful for the help. These bad boys took about 3-4 hours to do on the backdrop. I ended up adapting this from here. My advice when doing these, use the bottles rather than the zip lock bags. 

Photo: theresalwaysthyme.blogspot.com

Take a note from fashion

You've seen the explosion in stores and shows, neon. It reminds me of the 80's when I had a sideways pony tail and leggings. This trend is a great way to add some color this spring, I bet adding it with some neutrals would balance it out more.  I am seriously dying to do this color palette this spring. What do you think?

*images: {row 1} dress, giraffe, gummies {row 2} tape, notebooks, place setting {row 3} gifts, hors d’oeuvres, flatware, cake {row 4} rock candy, tassels.

Snickerdoodle my dandy

I've have been very bad! With the start of my business I started slacking in my personal life and hobbies, who knew owning and running a business was such hard work?! One thing that has not slowed down has been my baking. I've been taking pictures I promise but have failed to post them so this is me posting {insert coy face} something from ..... 3 months ago.

I don't remember where the original recipe came from but over the years I've tweaked here and there and have come to this. Now when I bake this I generally am careless with the vanilla ext and butter. I will sometimes add more or less depending on my mood.

Sickerdoodles 

2 tsp Vanilla Ext
1 cup softened butter
1 1/2 cup granulated sugar
2 eggs
2 3/4 cup all purpose flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt


For Rolling:

2 Tbs granulated sugar
2 tsp cinnamon


Okay so let's get to baking!!

1) Preheat to 400
2)  Cream together butter, sugar,eggs & vanilla until fluffy (about 30 seconds)
3) Blend flour, cream of tarter, baking soda & salt. Add dry mix to wet mix 1 cup at a time.
4) Mix the 2 Tbsp+cinnamon in bow, set aside.
5) Using cookie scoop, make balls and roll each ball into the cinnamon/sugar mixture.
6) Place dough 3 inches apart on ungreased or parchment lined cookie sheet.
7) bake 8-10 mins or until set but NOT hard.
8) remove and cool on rack.

 BAM, there you go! These have got to be one of the easiest cookies to make besides sugar cookies. Also on a side note I seem to have lost my fav lil milk glass shown in the picture {major sad face}. How does a glass grow legs and walk away?

Vegan Pumpkin Cinnamon Rolls

One thing about fall that I love is pumpkin. These delicious babies are also vegan <3 so grab a baking pumpkin or if you must a can of pumpkin mush ...no never mind, go for the real stuff and bake these cinnamon rolls .

 

Vegan Pumpkin Cinnamon Rolls
makes 10 cinnamon rolls

Print this recipe!

Ingredients:
2 tbsp Earth Balance buttery spread
1/3 cup almond milk
1/3 cup pumpkin puree
1/4 cup sugar
1 tbsp chia seeds + 3 tbsp warm water
1 (1/4th oz) package dry yeast
2 cups all purpose flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/8 tsp ground ginger
filling:
1/4 cup brown sugar
2 tbsp Earth Balance buttery spread, softened
2 tsp cinnamon
for glaze:
1 cup powdered sugar
1 tbsp almond milk
1/4 tsp vanilla extract
Heat the almond milk and the Earth Balance together in a small pan on the stove over low/medium heat until the Earth Balance melts and the milk is warm to the touch. Remove from heat, sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes (it will look very creamy after a few minutes).

Meanwhile, combine the pumpkin and chia mixture (when you combine the chia seeds and water be sure to let the mixture sit for five minutes to gel a little bit). In another bowl whisk together the flour, sugar, salt, cloves, cinnamon, ginger, nutmeg and allspice. Add flour mixture to the pumpkin. Pour in yeast.

Knead dough by hand for about 10 minutes or with a KitchenAid for six on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.
Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. While the dough is rising, mix together the softened Earth Balance, brown sugar and cinnamon in a small bowl.

Remove dough and punch dough on a lightly floured surface. Roll out to a large rectangle and spread brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1/2 inch slices and place in a greased 9-inch casserole dish. Cover with a dishcloth and let rise for another 45 minutes.

Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.
For the glaze, mix together the powdered sugar, almond milk and vanilla extract. If glaze seems too runny, add a little more powdered sugar. Place glaze in a small plastic bag and snip the tip off. Make swirls over the cooled rolls and serve.

Time:
3 hours

Doughnuts- The new trend.

If there is one that that I crave during the rainy weather, its those warm, soft, sweet and sometimes chocolatey things called doughnuts. I've noticed they have become popular on tables and why not? Doughnuts are one of those items that bring us back to our childhoods or reminds us that after we work out we must consume something unhealthy okay maybe that's just me. Either way check out these lovely inspirations

Feathers

There is a popular trend; feathers. I had feathers in my wedding and I've seen feathers of all shapes and sizes at weddings, showers and events. I just LOVE them

Photo Credit:
Row 1: Jak and Jil via Style.com | Feathers via Pinterest
Row 2: Earrings via Weheartit
Row 3: Bobby Pins via Etsy | Hairpiece via Etsy

DIY- Candy Apple Bar

With fall fast approaching I can not help but think of apples. Many of you Brides and wedding planners are already in full planning mode coming up with color schemes. I came across this fantastic sweet treat idea and had to share it. With the added elements of nature, it really brings the rustic fall feeling.
Here is a recipe on how to make Candied Apples.

Ingredients:

• 8 apples
• 8 wooden skewers
• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup hot water
• 1/2 cup red cinnamon candies, like Red Hots

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.
3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.
4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.
5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.
6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.