Crepe wedding cakes - Dairy Foods

{Photo credits: Sparkle and Hay via Charleston Crepe Company}

A wedding cake doesn't get more unique than 3 tiers of stacked crepes. It's so gorgeous...light and airy; and would pair perfectly with a dusting of powdered sugar or topped with fresh berries.

I love this cake. Take away the tiers and it would be the perfect centerpiece of any brunch buffet.

What's the most unique wedding cake you have ever seen?

Winner of Canary Grey Photography giveaway - Dairy Foods

Thanks so much to all the fabulous entries for the love shoot session/package by Canary Grey Photography.  I loved reading all your sweet love stories.

The winning comment is comment #2:

Laura said, "Great giveaway and those are amazing photos! If I won, I would bring my husband - we've been together for four years and just got married last summer. He was the big brother's friend that fell in love with the little sister. But don't worry, we're all friends now! :)"

Happy Monday all and I wish you a wonderful week.  Stay tuned for a great line-up of posts and lots of pretty inspiration.

Guest post: delicious pear galette by With Style and Grace - Dairy Foods

I am thrilled to have Lisa of With Style and Grace blog back for her second guest post (click here for her first). Lisa's blog is filled with beautiful/delicious photos and recipes. Be sure to head over and check out With Style and Grace and you will be quickly become a regular reader. Lisa is a total sweetie and her photo skills are sharpening beyond the speed of light. She is definitely on the rise to something fabulous, just wait and see!

Today Lisa is sharing an amazing pear galette recipe.  Who knew pears could be so beautiful?

As told by Lisa:

You know the saying, “an apple a day keeps the doctor away”? Well, you do now. Anyways, I came up a new one. “A pear a day, keeps your hair from going grey”. It’s probably just as true as the apple line, right?

My point being, I love pears, probably more than apples. I eat at least one a day and believe it or not, no grey hair. I usually eat them plain or in a salad, but had never baked with them. And I’ve been missing out. This pear galette was amazing and I’d say a new favorite around here. It’s nice and light and in my opinion, it’s the perfect dessert to satisfy any after dinner sweet tooth, that is without making you feel 5lbs heavier. It’s a
keeper for sure!

This is also a great dessert to serve if you’re entertaining or hosting a dinner. To make this even easier, you could always go with the store bought pie crust. You can find it in the freezer sections. It’s ok, I won’t tell.

Pear galette (adapted from Epicurious)

Ingredients

1 ¾ cups all purpose flour
¼ teaspoon salt
¾ cup (1 ½ sticks) chilled unsalted butter
2 Tablespoons (or more) ice water
1 cup sugar, plus 1 teaspoon for sprinkling
2 Tablespoons cornstarch
1 Tbsp ground cinnamon
5 cups peeled, cored and thinly sliced firm pears – I kept the peel on for a refined
look/feel.
2 teaspoons vanilla extract
1/8 – ¼ cup apricot preserves
1 large egg white, lightly beaten

Directions

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. Blend flour and salt in processor. Add butter and pulse, until mixture resembles coarse meal. Add 2 tablespoons ice water & pulse, just until dough begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour.

Note: You can make the dough 2 days ahead, store in refrigerator. When ready, soften slightly at room temperature before rolling out.

Roll the dough out between two sheets of parchment paper to 1/8-inch-thick round and 14 inches in diameter. Remove the top sheet of parchment. Carefully, transfer the dough (use bottom parchment paper as an aid) to the prepared baking sheet. Chill for about 15 minutes.

In a medium sized mixing bowl, combine 1 cup of the sugar (add more or less to suite your taste), cornstarch, and cinnamon. Add the pears and vanilla. Using a fork, toss to coat with the mixture. Spread the apricot preserves over the crust. Spoon the pears into the center of the crust (on top of preserves), spreading them to within 1-2 inches of the edge. Bring the crust up over the pears to form a border of about 1-2 inches, pleating and folding the crust as needed. To give the pie a polished look, brush the folded edge with the lightly beaten egg white and sprinkle the remaining 1 teaspoon of sugar.

Bake for 20 minutes. Reduce oven temperature to 375°F and continue baking until the crust is golden brown – approx. 30 minutes. Remove from oven. Let cool slightly on wire rack before serving.

Serve with a soup of ice cream or for a lighter version, top with light cool whip. Enjoy!

Thanks so much to Lisa of With Style and Grace for guest blogging today!

I have to give a quick shout-out to my hubby, Erik.  Happy birthday honey!  Can't wait to celebrate with you later this evening!  Love you lots. 

I hope you all have fantastic weekend plans.  Happy baking!

Homemade bread - Dairy Foods

It's amazing what you can create in the kitchen with just a few simple ingredients. I was off work Monday with little to do since I was snowed in from the previous day's blizzard.  Nothing sounded better than the house warm with the smell of baking bread in the oven. I was inspired when I found this recipe on Honey and Jam, the bread in the gorgeous photos looked lovely and rustic. 

No knead french bread (recipe found on Honey and Jam, original by Artisan Bread in 5 Minutes a Day)

Note, I cut this recipe in half and it was still enough for two rounds of bread.

Ingredients

3 cups of lukewarm water
1 1/2 tablespoons active dry yeast
1 1/2 tablespoons coarse salt

6 1/2 cups all-purpose flour

Grab a very large mixing bowl, or a large container that you can cover. In it, mix the water, yeast, and salt. You don’t have to heat up the water to a precise optimal temperature for the yeast. I’ve even used just regular tap water, and it’s worked well for me. Just let that sit together for a while (you don’t have to wait for the yeast to dissolve completely), then dump the flour all at once and stir with a wooden spoon. You don’t need to knead this, and you’re not looking to make it come together into a dough ball. You just want everything mixed well, with no streaks of flour left, and you’re done.

Leave it in your container, covered (but not airtight, or it’ll pop), for a few hours. When it has risen and then deflated a bit, your dough is done. It’s ready to be used or stored in the refrigerator.

To bake the bread, just grab a chunk of dough, about the size of a grapefruit. Dust your hands with flour to help prevent sticking, and gently pull the sides of the dough toward the bottom, rotating the dough, until you get a roundish shape with a smooth surface. It should only take you about a minute or less to do this. The dough won’t be entirely in the bottom, where it may look bunched up, but don’t worry about it.

Put it on a cutting board that’s been dusted with cornmeal to prevent sticking, and let it rest for at least 40 minutes. No need to cover it. If the dough has been refrigerated, it helps to let it rest a little more, until it’s no longer chilled.

Twenty minutes before you are ready to bake, put a cast iron skillet (or a pizza stone) in the middle rack of your oven, and put a broiler pan (I used a cookie sheet) in the bottom rack. Preheat your oven to 450 degrees. Dust some flour on the top of your loaf, and slash the top, about 1/4-inch deep.

After twenty minutes of preheating, it’s time to bake. (You can put the bread in after 20 minutes, even if your oven hasn’t reached 450 degrees yet.) Slide the loaf onto the baking stone, and then quickly pour 1 cup of hot tap water into the broiler pan. Then quickly shut the oven door to keep the steam inside.

Bake for 30 to 40 minutes, until you get a nice brown crust. Remove and let cool completely

I ate this bread a few different ways.  Pictured above, slathered with apple butter (homemade by my friend Libby) and also with regular butter and a pinch of sea salt.  Both sinfully good. 

Trust me when I say this bread was one of the easiest things I've ever baked.  Delicious and beautiful, too.  I loved everything about my Monday off, but this homemade bread was my fave part of the day.

Guest post: oatmeal peanut butter chocolate chip bars - Dairy Foods

If you happen to be on Weight Watchers (or any diet) slowly back away from the computer screen. Seriously. These bars are diet-breaking delicious. I probably shouldn't admit it but I ate about 6 of them over the weekend.  Yup...that's what you call going over your points. 

This amazing recipe comes from Jewel of Eat Drink Shop Love blog.  We collaborated on this post together, she sent me the recipe and I took the photos.  My sister came over to help bake (well...eat) the bars and the heart shaped bar was her idea.  Cute, huh?

As told by Jewel:

Oatmeal Chocolate Chip Cookies are my all time favorite dessert. When Jenna asked me to share one of my favorite recipes with her readers. I wanted to share something easy that everyone could bake in his or her kitchen. Instead of making traditional cookies I decide to bake them as bars. So today, I’m going to share with you a recipe for cookie bars. I found several recipes on the Internet for different types of cookie bars but I decided to add oatmeal and peanut butter to mine.

I made these for my office because they have been dying for me to bring sweets into work and they raved about them.

You need to set about an hour and a half out of your schedule to prep and bake these. Mix all these ingredients in a mixer for about 15-20 minutes and then bake for 45-50 minutes. I used my perfect brownie pan to make sure the bars turned out great. If you don’t have a pan like mine, you can use a 13 X 9 or 9 X 9 deep dish-baking pan.


Oatmeal Peanut Butter Chocolate Chip Bars (adapted from Bakerella)

Ingredients:

2 3/4 cup all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt
1 ½ stick of butter, softened

2 cups of light brown sugar
3 eggs

1 teaspoon of vanilla
 extract
1 ½ cup of chocolate chips
1/2-cup oatmeal
1 tablespoon of peanut butter (optional)

Preparation:

Pre-Heat Oven to 350

Sift flour; add baking powder and salt to a large bowl. In a separate bowl, combine butter and sugar using a mixer until blended. Add eggs, one at a time to sugar mixture, mix on low. The mixture should begin to become creamy. Add vanilla extract to the mix. 
Add flour and mix until combined. Stir in Chocolate chips, Oatmeal, and Peanut Butter. (If you are allergic to peanuts a good substitute would be caramel)

Spray the sides of pan with cooking spray.

Bake at 350 degrees for 45 to 50 minutes or until top is golden brown. Make sure you don’t over bake.

Note: If the top starts to brown to quickly cover with foil and continue to bake.

Be sure to check out Jewel's blog, it's all about food, fashion and lots of pretty things.  Thanks so much to Jewel for sending this amazing recipe and guest posting on Eat Drink Pretty today!   

Giveaway: a love shoot session from Canary Grey Photography - Dairy Foods

I am thrilled about today's incredible giveaway! As a lover of all things pretty, you can never forget about the amazing photographers who capture it all; the gorgeous details of a wedding, a happy, newly engaged couple, the sweet wrinkles on newborn feet, etc.

If you live in the Twin Cities you may have heard of the talented wedding and lifestyle photographer, Wing Ta of Canary Grey Photography. She is giving away a love shoot session/package to one lucky reader. 

The winner will receive:

- 1.5 hour session
- Online print gallery
- 50+ high res edited images on a disc with copyrights to print

All couples are eligible to win this photo session.  You don't have to be engaged to get with your sweetie and document your love in a fun session.  Maybe you have an anniversary approaching?  Or are you and your partner expecting your first child and have that beautiful glow about you?  Or maybe there is nothing special on the horizon but you would love some great photos of you and your honey.  Keep reading to find out the (easy!) way to enter to win.    

Photo credits to Canary Grey Photography (these will give you a good idea of how fabulous your photos will be if you win this session!)





Canary Grey Photography is based in Minneapolis but is available for travel worldwide.  Spend a bit of time on her website and blog and you will get a taste for her awesome style.  In addition to being a talented photographer, Wing is a totally sweet gal (and gorgeous!). 

When you make a big decision about who to hire to photograph any special moment in your life, it is so incredibly important to have someone that is not only talented, but also cool to be around.  You need someone that will make you feel comfortable and enjoy the session.  And after seeing all of Wing's gorgeous photos you can tell that she does exactly that. 


Be sure to head over to Canary Grey's website and blog to view the hundreds of beautiful images.  You can also connect with her on Twitter and Facebook.

How to enter:

Comment on this post and share a little bit about your own love story. It doesn't  have to be long, I promise, just share who would be your plus one on this photo shoot if you were to win and a quick one or two liner about how you met or your first date or your wedding day or your favorite date spot, etc. 

The photo shoot will take place in the Minneapolis/St Paul area and the winner will be chosen at random (using random.org). 

The giveaway will end on Sunday, February 27th at 11:59pm CT. The winner will be announced on Monday, February 28th.  Good luck and I look forward to your comments!!

Chunky tomato soup - Dairy Foods

I have a confession to make. I am a huge loser on Friday evenings. It is likely that by 6pm I am in my pj's and in bed by 9pm watching movies on Netflix or reruns of Diners, Drive-Ins and Dives on Food Network. I can't help it. By Friday evening I am wiped out, exhausted. The thought of putting on eye liner, brushing my hair and going out for cocktails is the furthest thing from my mind.

I get a lot of crap for this from my hubby and friends. They all know better than to try to get me out on a Fridays. Yup, on Fridays I am known as "lame Jenna". 

And so when Erik was up for a lazy evening with me last Friday I was thrilled. I had my eye on this chunky tomato soup ever since the latest issue of Food and Wine magazine showed up in my mailbox a week ago. I love making homemade soup but sometimes they can be a bit fussy and time-consuming. Not this soup. You simply chop up a few veggies, open a couple cans of whole, peeled tomatoes and bam, delicious tomato soup. Erik and I had this with a bacon, cheese, tomato and avocado panini.

A perfect meal for my perfectly lazy Friday evening.

Chunky tomato soup (recipe adapted from Food and Wine)

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 fennel bulb, trimmed and finely chopped
4 thyme sprigs
3 tablespoons tomato paste
Salt and freshly ground pepper
4 cups water
Two 28-ounce cans peeled Italian tomatoes—drained and finely chopped, juices reserved

Directions

In a large soup pot, heat the olive oil. Add the onion, fennel and thyme and cook the vegetables over moderately high heat, stirring occasionally, until the onion and fennel are softened, about 8 minutes. Stir in the tomato paste and season with salt and pepper. Cook, stirring, for 5 minutes. Add the water and the tomatoes and their juices and bring to a boil. Simmer the soup over moderate heat, stirring occasionally, until the liquid is reduced by one-third, about 30 minutes. Discard the thyme.

Transfer half of the soup to a blender and puree until smooth. Return the puree to the pot.

I imagine that you are all a lot cooler than me on Fridays (and probably in general).  What did you do this weekend?  And do you have today off?  I do!  Minnesota got a nasty snow storm yesterday so I am most likely going to be hanging out all day, maybe baking a thing or two and hanging with my kitty. 

Happy Monday!

Guest post: a destination wedding inspiration board by Urbane Montage Events - Dairy Foods

This soft, pretty destination wedding inspiration board was created by guest blogger, Faith of Urbane Montage Events. Located in Minneapolis, Urbane Montage Events offers services from day of coordination to full service planning. 

Seeing this board makes me hope that one of my friends will have a destination wedding that I can attend. What a relaxing and gorgeous way to get married. 

My husband and I honeymooned at a fabulous all-inclusive resort in Riviera Maya, Mexico. The kind of place where your only task is to eat, drink, sun-bathe and be with your honey.  It was one of the best weeks of my life.  However...one thing I did that kind of annoyed Erik as the week went on is that I stalked the weddings taking place on the beach.  I couldn't help it. The ceremony arches had swaying fabrics, the brides had orchids in their hair.  Each wedding was so beautiful and I couldn't help but think if I had to do it all over again maybe I would've had a destination wedding, or maybe Erik and I will renew our vows on the beach ten years from now.

As told by Faith:

"Hello Eat Drink Pretty Readers! My name is Faith O. Folayan from Urbane Montage Events, and I am ecstatic to be a guest on Eat Drink Pretty!

Today I present to you a Destination Wedding inspiration board. Destination Weddings are a growing trend, of interest for many brides, that won’t fade away anytime soon. A warm color palette was used to create a clean and romantic mood. This board can be used for a bride planning a Destination Wedding or looking to create a shoreline affair within local boundaries.

Enjoy! Happy Planning!"

Inspiration Board: Blushing Red Sands

Palette: Rose Red | Sepia Gold| Coral | Tan

Top Row: Sloan Photographers  via 100 Layer Cake, Sabine Scherer Photography via Martha Stewart Weddings, Boutwell Studio via Green Wedding Shoes, Gabriel Boone via Inspired By This :

Middle Row: Michele M. Waite Photography via Elizabeth Anne Designs, The Nichols via Grey Likes Weddings

Center: Angelica Glass Photography via Green Wedding Shoes

Bottom Row: Verve Photo Co. via Snippet & Ink, Our Labor of Love via Once Wed

Thanks so much to Faith of Urbane Montage Events for creating this lovely inspiration board for Eat Drink Pretty today!

Real party: a pink vintage first birthday - Dairy Foods

I adore this pink vintage birthday party sent to me by Megan (of Megan Norman Photography), who threw this sweet little soiree for her daughter, Olive. First of all, how cute is the name Olive? You can tell a lot of love was poured into this party and just wait until you see the cake in face moment with little Olive. It's beyond precious.

As told by Megan:

"I have been thinking about my daughter's first birthday since she was born and I wanted it to be something to remember.  One element that I loved was that my husband created a slideshow of all of Olive’s photos throughout her first year.  Our guests loved looking at those while they munched on their sandwiches and cake throughout the party.  This party was everything I had hoped for and more, but the best part of the day was seeing all the family and friends who came to celebrate and show their love to my little one year old."

Photo credits to Megan Norman Photography.

Megan found inspiration from party blogs.  She used Etsy sellers for many of the details.
I love these flowers in bud vases, designed by Skinner Jones.


Cake bunting by Kikilaru on Etsy.




Circle garland from Mamaiwawaki on Etsy.


Tissue poms by Pomtree on Etsy.
A perfect pink dessert table.










Thanks so much to Megan for sending this party my way!  Happy first birthday to sweet Olive!

Do you have a party you'd like to share with Eat Drink Pretty readers? Please send your submission to eatdrinkpretty(at)gmail(dot)com.

Guest post: raspberry-filled chocolate cupcakes by La La Soiree - Dairy Foods

I know that Valentine's Day is over but chocolate cupcakes with handmade white chocolate heart toppers are perfect for any occasion. Today's guest post is from McKenzie of event planning company La La Soiree. You might remember this adorable first birthday party she hosted for her daughter?

McKenzie made these delicious raspberry-filled chocolate cupcakes with ganache and a white chocolate heart topper.  It may sound complicated but she created a semi-homemade recipe that anyone can tackle. 

Raspberry-filled chocolate cupcakes with dark chocolate ganache (recipe by La La Soiree)

Ingredients

- Your favorite chocolate cake recipe - or use a boxed mixed. I used Betty Crocker triple chocolate, yum!
- Jar of your favorite raspberry jam or preserves.  We use Polaner All Fruit.
- 3/4 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Package of white chocolate chips (such as Ghiradelli)

Directions

Prepare recipe according to directions, allow cupcakes to cool completely.

Using a pastry bag with a long tip or a cookie press with an extended tip, fill vessel (press or bag) with jam.
Insert tip into center of cupcake and fill with preserves. Stop squeezing/filling about ¼ inch from edge of cupcake (if you overfill, it can cause ganache to not stick as well).

Fill remaining cupcakes.

To make the ganache, combine ¾ cup chocolate chips and ½ cup heavy whipping cream in double boiler over simmering water. Whisk until smooth. Remove from heat and let sit 5 minutes.

Once ganache has cooled for 5 minutes, dip cupcakes into ganache. Make sure to swirl cupcakes around the edges of the boiler or bowl - don’t just dip into the ganache or you’ll get a less-pretty result.

Place ganache-dipped cupcakes into refrigerator (make certain that edges don’t touch other cupcakes). Allow to set 1 hour to overnight.

White chocolate cupcake picks

Following directions on package, melt white chocolate over double boiler or in microwave.

While melting chocolate, place a sheet of wax paper on a cutting board or cookie sheet that will fit in your refrigerator. NOTE: if you’re using a pattern for your shape, make certain to put the pattern sheet under the wax paper.

Once chocolate is melted and smooth, spoon into plastic bag with edges turned down.

Once bag is about ¼ to ½ full, select edge to cut, force chocolate toward that edge, and snip a very small triangle off the edge of the bag. Squeezing bag slightly, create outline of your shape. Make certain to build a ½ to 1 inch pick out of chocolate at the bottom of the shape.

Fill in outline to create shape.

Once shape has been created, shake colored sugar all over shape to create uniform appearance.

Continue on to remaining picks.

Once picks have all been created, place in refrigerator for 15 or more minutes so chocolate can harden.

When picks have hardened, remove from wax paper, removing pick edge first and lifting straight up from wax paper.

Insert pick into cupcake. Continue with remaining picks and cupcakes.

Thanks to McKenzie for guest posting on Eat Drink Pretty today! Be sure to check out her blog, Stitch and Soiree or "like" her on Facebook.

Heart-glazed cornmeal cookies - Dairy Foods

Happy Valentine's Day!

I had the most fantastic weekend ever! On Friday evening, my friend Libby and her fiance Jason had Erik and I over for dinner. When I arrived Libby surprised me by baking this cake I posted on my birthday. It was gorgeous and delicious.

After a fun-filled Friday evening, I planned on having a lazy Saturday morning, baking these cookies and hanging out in my pjs. Suddenly I see my best friend, Amy walking through the front door. She had flown all the way from DC to spend my birthday weekend with me. I was shocked and thrilled to see her.

We went out to lunch and got pedicures with a couple more girlfriends. Dinner was an awesome Indian restaurant in St. Paul. On Sunday we went to brunch and drank (one too many) mimosas.

Thanks so much to all my wonderful girlfriend for such an amazing weekend!

And after such an incredible weekend I get to spend a quiet evening with Erik, my Valentine.  Very happy.




When I saw these cookies in Jan/Feb issue of Everyday Food I was intrigued because they had cornmeal in them. These taste like a crumbly, delicious sugar cookie but with a bit of a twist. I loved them.

Heart-glazed cornmeal cookies (recipe adapted via Everyday Food)

Ingredients

2 cups all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
1/2 teaspoon coarse salt
1 cup (2 cups) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1 1/4 teaspoons pure vanilla extract
1/2 cup confectioners' sugar
1 to 2 drops red or pink food coloring

Preparation

Preheat oven to 400 degrees. In a medium bowl, whisk together flour, cornmeal and salt. In a large bowl, using an electric mixer, beat butter and 1/2 cup of granulated sugar on medium-high until creamy, 3 minutes. Add egg and 1 tsp vanilla and beat until combined. with mixer on low, gradually add flour mixture and beat to combine.

Place 1/4 cup granulated sugar in a small bowl, roll dough into 1 inch balls and coat with sugar. Transfer to parchment-lined baking sheets. With the bottom of a glass, flatten balls to 1 1/2 inches in diamenter. Press a 1 inch heart shaped cookie cutter into each. Do not cut through. Bake until cookies are golden at edges, 10 minutes rotating cookies sheets halfway through. Let cookies cook on wire racks. (store plain cookies in airtight container for up to 4 days)

In a small bowl, whisk together confectioners sugar, 1/4 tsp vanilla, and 1 3/4 teaspons of cold water. Whisk in food coloring. With a small spoon spread glaze inside heart. Let set 15 mins. Makes 40 cookies.

Did you celebrate Valentine's Day last weekend or are you doing something this evening?  Please comment and share!

Happy Friday (plus winner of giveaway!) - Dairy Foods

{Photo credit: DL Photography via Lemon Sprinkle blog}

Happy Friday!  I hope you all have a fabulous weekend planned.  I will be baking up a storm and having a fun brunch with girlfriends on Sunday.   

Thanks to everyone for participating in the Eye Candy Event Details giveaway!  The winner is:

Barbarabythesea who commented "I "like" them! As for my favorite, I think a whole bunch of them are pretty nice!"

Barbara, please email me so we can get the $50 gift certificate to you. 

Have a wonderful weekend!

A sweet Valentine's Day shoot - Dairy Foods

I love Valentine's Day. Sure...maybe it is the cheesiest of all holidays but for me it's been a great excuse to get a meal cooked by my honey, have fresh flowers in the house and spend some extra time snuggling.

How sweet is this Valentine's Day shoot? It was sent by Jackie of Jacqueline Photography who said "Valentine's Day is a day to celebrate love of all ages, which is what inspired this styled photo session."

The little kiddos in this shoot are beyond cute and the desserts...well, see for yourself.  I don't think I've ever seen a prettier cake ball pop or sugar cookie. 

Gorgeous photos credited to Jacqueline Photography.



Red velvet cupcakes are a perfect choice for Valentines Day.


Love the ribbon tablecloth

This little guy doesn't look so sure about what he's gotten himself into with this shoot.  My husband felt the same way when he did this photo shoot with me last year.







OMG.  Cute little kiddie feet. 





Thanks so much to Jackie for sending this adorable shoot my way. 

Vendors

Photography: Jacqueline Photography
Styling and Design: 2 Chic Events and Design
Paper products: Stephanie J Designs
Desserts: Sweet Cakes by Rebecca

I hope you all have wonderful plans for Valentine's Day.  Erik and I are making dinner (filet mignon and lobster tails) and drinking a bottle of cabernet.  We'll probably end up watching a bunch of episodes of Lost on Netflix since we're into that these days.  What are your plans?  Please comment and share!!

Do you have a party you'd like to share with Eat Drink Pretty readers? Please send your submission to eatdrinkpretty(at)gmail(dot)com.