Guest post: a whimsical dessert table by The Party Muse - Dairy Foods

Today I am welcoming Khaliah of The Party Muse as a guest blogger.  She created this adorable bird-themed dessert table full of pretty pinks and blues and yummy sweets.  I'll leave it to Khaliah to describe all the lovely details.

"Hi, I’m Khaliah Gibson of The Party Muse!  I’m so excited to introduce myself to all of the Eat Drink Pretty readers.  At The Party Muse, I specialize in children’s events so today I’m sharing with you a photo shoot I styled together with Corrin of Dahlia Galas for a children’s Valentine’s party.  The theme was Whimsical Love Birds, I hope you enjoy.

The birdcage was the centerpiece of the table and held two tiers of sweet potato cupcakes by Lic-a-riche.

These are chocolate covered marshmallows by Stix N Pops.  They were too pretty to eat…but I managed to eat one and they were delicious!

Who doesn’t LOVE cake pops!  Dreamin In Details made both for me.  The hearts were devils food which was sinfully delicious and the sparkle pops were strawberry, they were so super moist, everyone loved them.  Aren’t they pretty?!

Last but certainly not least, these bird cookies by Dandy Delights were so amazing.  The picture truly doesn’t do them justice.  They were beautiful and would you believe they were mojito shortbread with fresh mint…YUM!"

Thanks so much to Khaliah for guest blogging today!  Be sure to check out her blog for a ton of inspiration for your next children's party! She also has an Etsy shop full of adorable children's party paper goods. http://www.stixnpops.com/

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?

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!

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!   

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!

Birthday Tuesday - Dairy Foods

{Photo credit: Bakerella}

Today is my 31st birthday. I'd really love if someone would come over and bake me this cake. Isn't it the prettiest cake ever?

I'm keeping this birthday a bit low key.  Erik and I are going to dinner this evening and all I want is a burger, fries and a cold beer.  I realize I kind of sound like a dude saying that.

Moist yellow cake (recipe via Bakerella)

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract
1/2 teaspoon butter flavoring

Preheat oven to 350 degrees.
Grease and flour (3) 8 inch cake pans.
Using a mixer, cream butter until fluffy.
Add sugar and continue to cream for about 7 minutes.
Add eggs one at a time. Beat well after each egg is added.
Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
Add vanilla and butter flavoring to mix; until just mixed.
Divide batter equally into three cake pans.
Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
Bake for 25 – 30 minutes (depending on your oven) until done.
Cool in pans for 5 – 10 minutes.
Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:

Combine 1 cup of sugar and 2 cups of water.
Bring to boil and boil for approximately 3 minutes. Let cool.
Pour liquid into a spray bottle or pouring bottle.

Cake assembly:

Unwrap first layer and using a serrated knife, level off the top of your cake.
Place layer onto your dish. Take a straw and poke holes into the layer. Using your spray bottle, spray top of layer several times; enough to give it a little moisture. Be careful – don’t add too much.
Add a layer of frosting to your bottom layer. Repeat on second and third layers.
Frost the sides.

Easy Buttercream Frosting

1 cup (2 sticks) butter (room temperature)
1 teaspoon pure vanilla extract
1 1b. 10X powdered sugar
1-3 teaspoons milk, half and half or cream

Using a mixer, cream softened butter and vanilla until smooth.
Add sugar gradually, allowing butter and sugar to cream together before adding more.
If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.

Then, just use icing colors to tint the frosting the color of your choice.

This is usually just enough for a 2-layer cake, so double this for a three-layer.

Unfortunately, my hubs and I have had some bad luck at our house lately (a little thing called ice dams) but we'll save that story for another day, a non-birthday.  Needless to say, there is no chance I'll be baking this cake anytime soon and the bubbly birthday brunch is postponed for a few weeks until our house is back in order. 

But back to happy thoughts that include cake, beer, burgers, fries and my honey.  I have a feeling it'll be a great day.

A football dessert table - Dairy Foods

The talented team at Spaceships and Laser Beams have put together another fantastic dessert table, this one is all about football, quite appropriate for the Super Bowl this weekend.  I am just about the last person on earth to celebrate football.  In my household, where my husband is a complete Vikings fanatic, Sundays are serious business.  Tailgating begins at 5:30am and drinking is a day-long marathon (for him, not me). 

But this football dessert table is too cute to resist.  And if I ever have a little boy, I might consider throwing him a party just like this. 

I am in love with these cupcakes that look like little burgers.  CUTENESS!

Details told by Stephanie of Spaceships and Laserbeams:

With our Football Collection we wanted to address an issue faced in many families when it comes to party planning - your child wants a football theme but you want something with creativity that's not commercial. We thought the unique color palette and fun illustrations of this collection would satisfy mom and son.

We also thought the dessert table should be a combo of easy to eat, game days snacks as well as easy to eat cupcakes -- especially if there is game watching involved in this party. To make things even more simple, we even did a shopping list of what was used. I shop in a Canadian city of about 150,000 people so we know a lot of people will have easy access to this stuff.

Grocery store: Bag of large pretzels, bag of your favorite flavor of chips, bag of popcorn, water or other drink
Cake shop: 18 "novelty" cupcakes or make on your own! (ours are from The Cake Box)
Craft store: pack of small kraft bags
Hardware store: small wooden dowels (each dowel makes two flags)
Dollar store: roll of twine, 3 small bamboo cutting boards, small clothes pins, wine boxes (painted white to act as risers)
Around your house: containers for popcorn and chips (we used ramekins and mason jars), table cloth, napkins, bull clip for sign
Our collection on Etsy: Banner, sign, 1 inch decals, straw decals, favor tags, napkins rings, bottle labels, cupcake wrappers, placemats (for popcorn), tiles (for flags)
From other Etsy sellers: Felted Football (Garsticksandstring), Straws (HeyYoYo)


















Info about Spaceships and Laser Beams:

- We only do collections for boys - or "non-frilly" girls: we're a no princess zone
- All of our illustrations are 100% original and drawn by hand, they won't be found anywhere else
- All of our collections are created by professional graphic designers, we are people who have work in the corporate world but have been itching to release our inner child
- This collection was designed by Andrew (more of his personal work can be found here)
- The cupcakes were made by the Cake Box
- Items in the collection can be bought individually or as part of a party value pack:
- Because we believe that happy childhoods are about making every day feel special, 5% of all sales goes to the YMCA Strong Kids campaign -- to help young boys grow in to strong young men
- You can visit us at our Etsy shop or follow us on Facebook at  or on Twitter. We also have a blog.

Thanks so much to Stephanie for sharing this awesome table!

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.

Ganache-stuffed chocolate chip cookies - Dairy Foods

{Photo credit: Food and Wine}

I've noticed that indulgent, unhealthy posts on Eat Drink Pretty have disproportionately gone up since I've been on Weight Watchers. A girl can dream right?  And so...here are some delicious looking mini chocolate chip cookies, stuffed with ganache. YUM!

Click here for the recipe from Food and Wine.  I love mini cookie sandwiches, they are damn cute and if you have just one maybe they won't be a diet buster. 

Check out some other cute cookie sandwiches:

Chocolate chip and coconut cookies from With Style and Grace blog
Glittering lemon sandwich cookies
Red velvet sandwich cookies (perfect for Valentines Day)
Mini chocolate whoopie pies
Shortbread sandwich cookies

Gorgeous chic dessert table - Dairy Foods

Sometimes I receive submissions from readers that hands down, belong on Eat Drink Pretty.  Those submissions scream prettiness and make me want to drop everything and post immediately.  This gorgeous dessert table was one of those submissions, sent by Louise of Louise Macpherson Wedding Design all the way from Scotland.  Louise is a loyal reader of Eat Drink Pretty and has sent me sweet emails and comments over the past few months.  I love when readers submit their work!

Photo credits to Christopher Currie Wedding Photography.
As told by Louise:

"As is always the case in wedding trends the UK follows where the USA leads, and dessert tables are only just starting to become more common over here. For me they combine two great loves of weddings and baking, so it was a no brainer for me that I included this in my shoot plans.

My starting point was my brand colours of grey and a minty green, with lots of white to keep it clean and simple. The gorgeous cupcakes and cake pops were supplied by a local small business, but I wanted to show how easy it is to create a stunning cake on a budget so I made the two-tier cake myself, and used velvet ribbon and a big corsage to decorate. I think it looks fantastic and the decorations cost under £10! The meringue 'kisses' were a last minute late-night baking addition. To make sure the images kept a wedding-y feel to them I wanted to add some flower bouquets, but nothing too over the top. I finally settled on a small bouquet of baby's breath which I'd not really considered before (again, this is a much under-used flower in the UK) until seeing your sister's wedding on your blog."









Wow, this cake is STUNNING! I can't believe Louise made it herself!

Louise's gorgeous dessert table proves you can achieve huge impact with simplicity and limited budget.  Thanks so much for your submission, Louise and best of luck with your wedding planning business!  Be sure to check out Louise's lovely website.

Vendors
Cupcakes and Cake Pops - Cup Couture
Stationery - Lovat Press

Do you have a party/dessert table/shower/wedding you would like to share with Eat Drink Pretty readers?  Please send your submission to eatdrinkpretty{at}gmail{dot}com.

Ginger sandwich cookies - Dairy Foods

Even though the holidays are pretty much over, the urge to bake cookies never leaves me. I made these ginger sandwich cookies on Sunday morning after browsing recipes on my iPad. These treats are really good, but super filling (they are basically two huge cookies sandwiched between a scoop of frosting). I brought them to work and received a lot of compliments.

Ginger sandwich cookies (recipe adapted from the Food and Wine iPad application: Holiday issue)

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick plus 2 tablespoons unsalted butter, softened
3/4 cup sugar
1 large egg, at room temperature
1/4 cup unsulfured molasses

Filling

6 tablespoons unsalted butter, softened
2 cups confectioners' sugar
1 1/2 tablespoons fresh lemon juice

Preparation

Preheat the oven to 350 degrees and position racks in the upper and lower thirds.  Line 2 baking sheets with parchment paper.

Make the cookies

In a bowl, whisk the flour, baking soda, ginger, cinnamon and salt.  In the bowl of a standing electric mixer fitted with the paddle, beat the butter and sugar at medium speed until fluffy, 3 minutes.  Beat in teh egg and molasses.  Add the dry ingredients and beat at low speed until incorporated, scraping down the bowl.

Working in 2 batches, drop scant tablespoons of the dough onto the baking sheets, 3 minutes apart.  Bake the cookies for 20 minutes, until risen and fallen and slightly firm; shift the sheets from top to  bottom and front to back halfway through for even baking.  Let cool slightly, then transfer the parchment paper to racks to let the cookies cool completely.  Bake the remaining cookies.

Make the filling

In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the confectioners' sugar at medium speed until light and fluffy, about 3 minutes.  Beat in the lemon juice.

Arrange the cookies in pairs on a large work surface.  Spoon or pipe 1 rounded tablespoon of the lemon filling onto the flat side of half of the cookies, pressign them together so the filling spreads to the edge.

Note, though the recipe calls for baking for 20 minutes, I found that was too long and the first batch got a bit burned.  I would leave them in for about 15-17 minutes, depending on your oven.

Blog post: glittering lemon sandwich cookies and a free holiday download - Dairy Foods

Remember these adorable glittering lemon sandwich cookies I posted on Friday? I baked them over the weekend with my sister and packaged them up as holiday gifts.  The cookies were a bit time-consuming because you have to roll a bunch of tiny little balls but they are so worth it; lemony, crumbly, sugary and delicious. And so, so cute! 





Lindi of Love the Day designed this gorgeous holiday tag. They are perfect for attaching to any wrapped gift.  Lindi is offering the tags for all you lovely readers as a free download.  Click here to download the label (these are perfect for anyone wrapping gifts at the last minute this week!). 

Also, be sure to check out Love the Day's Etsy shop for adorable printable collections.

The above boxes are from Cooks of Crocus Hill and I finished it off with lace, a white ribbon and twine.




Thanks so much to Love the Day for the free download!

Happy holidays!