Our hospitality coordinator, Shannon, put together these festive centerpieces for our last meeting. These would be great for any Christmas or New Year’s party. Add some sparkle to your table with these ideas. And don’t forget to pin your favorites!
We have three beautiful women on our steering team who are expecting so we had a wonderful celebration for them:
Paige Erickson, Melanie Malinowski and Chera Johnson
Jen Young and Cyndi Taylor did an amazing job creating the most beautiful shower I have ever seen!
Check out these details:
As you entered the house Jen had a table adorned with a beautiful twig tree and a woodsy owl theme.
The banner says: “Who’s in There” with the cutest little owl theme.
The twig tree had little burlap pouches hanging from the limbs that were take away gifts for guests.
Inside were handmade soaps from a company here in town that partners with women in Ethiopia and Northern India.
Click here to learn more about this amazing company: Raven + Lily
All of the owl diecuts are from table4six on Etsy.
If you know me, you will know that I LOVE dessert so when there is a dessert table I run to it!
We had beautiful little onsie sugar cookies and little jars of cupcakes that were actually half the fat of ordinary cupcakes! So that just means we can have two of them right!!!!
The company is called halfbaked.co
These adorable cookies are from a shop on Etsy: Crafted Cookies
This creative fruit centerpiece was made by Kristin Hanks.
Have you ever seen a cuter cheese tray? Kat Atteek put a lot of love into this dish!
More adorable owl decor.
These women are absolutely amazing. Being a part of the steering team this year has been such a blessing in my life(I took this photo so that is why you don’t see me: Terri). Please consider being a part of this team in the future. You will be surrounded by beautiful lifegiving women of faith and make beautiful life long friendships!
Thank you Jen and Cyndi for putting on such a beautiful shower for Chera, Paige and Melanie!
Fleur De Sel Caramels
by Terri Hinojosa
I don’t know about you but I plan on getting in the kitchen with my kids over spring break and make some treats!
These caramels are so buttery and creamy and melt in your mouth.
You can package these little goodies and give them to your friends.
They will think you bought them at a french bakery!
(This recipe is from Miette Bakery in San Francisco)
Be sure to cook it in a medium
saucepan (at least 6 quarts), as the bubbling mixture will double in volume.
Makes sixty-four 1-inch square
1 1/2 cups heavy cream
1 ¼ cup whole milk
2 cups (14 ounces) granulated sugar
1 ¼ cups (8 ounces) light brown sugar
1 teaspoon kosher salt
2 tablespoons unsalted butter
1/2 cup light corn syrup
3 tablespoons water
¼ cup Fleur de sel for sprinkling( You can purchase at any specialty food store like Whole Foods or William Sonoma)
Butter the bottom and sides of an 8-inch square baking dish or casserole. Line the bottom with a piece of
parchment paper long enough to extend over two opposite sides by about 3 inches, to use later as a handle, if needed.
In a medium saucepan, combine the cream, milk, granulated and brown sugars, salt, butter, corn syrup, and water.
Clip a candy thermometer to the side of the pan. Place over medium-low heat and cook, whisking constantly, until the mixtures reaches 246 degrees F, about 30 to 40 minutes.
When the caramel reaches the correct temperature, remove it from the heat and pour the hot caramel into the buttered pan, scraping out any caramel clinging to the sides of the pan. Be careful because the caramel is very hot. Let the caramel cool for 15 minutes and sprinkle with fleur de sel, then let the caramel cool completely to room temperature. Wrap the baking dish in plastic wrap and refrigerate the whole pan for at least 30 minutes and up to 1 1/2 hours to help it set up and make cutting the caramels easier.
To remove the caramel from the pan, loosen the sides by running the tip of a knife around the edges. Lift the caramel out using the parchment paper “handles.” If it resists, warm the bottom of the pan briefly with a kitchen torch or over a stove burner. Turn the caramel out onto waxed paper on a cutting board. Measure 1-inch intervals along the sides, and then cut the caramel into 1-inch squares. Peel the caramel squares from the parchment paper.
Wrap each caramel in a square of parchment or candy cellophane and twist both ends. Store the caramels in an airtight container for up to 10 days.
To wrap caramels:
First place the caramel in the top center portion of the parchment paper.
Then roll the caramel and fold a piece of the parchment at the end to ensure closure:
Pinch the ends and then twist(very important or it will rip the paper).
Now type your favorite verse or quote and cut into strips.
Add to the center of the caramel and tie with a ribbon.
There are several ways to package
them but my favorite is to place them in a clear jar wrapped with ribbon.
They are so pretty you will want to showcase them.
You are ready for gift giving and warming someone’s heart.
Enjoy and have a blessed Spring Break!
How delicious do these look? These were made by our very own Mops member: Amanda Thompson! She made them for the black table’s dinner given by Mentor Mom, Cathie Anderson. These classy cake bites are making a big hit at weddings these days instead of the typical tiered cake. They pop in your mouth for a one to two bite experience.
They are really easy and fun to make. Amanda shares with us a wonderful resource to look at and drool over: Bakerella.com
Here are some yummy pictures to look at and get inspired for the holidays coming up using the simple cake ball recipe you can find on Bakerella’s website or in her Cake Ball books.
How cute are these mummy cake lollies(simply making a cake ball but leaving a stick in the base to dry) for Halloween? Also the cute little ghost meringues how to is on the website: andersruff.com
These are from Bakerella. You just make your cake ball and add candy.
Thank you Amanda for sharing your cake balls and the website for us to go to for inspiration!
If you love to bake, please email us at email@example.com and show off your skills!
(Picture from Martha Stewart)
This is a delicious and easy bundt cake recipe you will love because it takes few ingredients and only a couple of steps!
I love to make a friend feel welcome in my house with a cup of coffee and a slice of this yummy cake. I know how hard it is to stop and take time to invite someone into your home and relax but it is so necessary for our minds and our souls to connect with other women. Put the laundry down and invite a friend over for 30 minutes to connect and share the gift God has given us to make someone feel loved and special.
Small things done in great love bring great joy!
1 box butter recipe cake mix(If making a pumpkin like picture above, double this recipe and make two bundt cakes)
1/2 cup sugar
3/4 cup vegetable oil
8 oz sour cream
Mix all ingredients in a stand mixer or with a hand held mixer. In a separate bowl mix 3 Tablespoons brown sugar and 2 teaspoons cinnamon.
Heat oven to 325 degrees.
Pour 1/2 of the batter in a greased and floured bundt cake pan. Add the brown sugar mixture on top and then add the rest of the cake batter on top of that.
Bake for 1 hour. Let cool completely before adding the glaze.
(You can stop here and eat because this cake is unbelievable without the glaze too!)
To make the pumpkin pictured above continue with these steps:
For Glaze you will need:
1/4 cup plus 1 tablespoon milk
orange food coloring
4 cups sifted confectioners sugar
1 cup melted butter
To make orange butter glaze, combine 1/4 cup plus 1 tablespoon of milk and the food coloring until the mixture is a pumpkin color; set aside. In a medium bowl, whisk together confectioners’ sugar and 1 cup melted butter. Add reserved milk mixture, and continue whisking until smooth. Using a serrated knife, trim the bottoms of both cakes so they are both flat. Add some of the icing on the bottom layer before adding the top layer. Working quickly, carefully pour orange butter glaze over the cake, tilting the cake as necessary to coat all sides of the cake. Let glaze set completely before serving. Roll a paper bag and insert for the stem. Serve.
This recipe was given to me by a dear friend: Jill Peyton.