Hello June!

Holy moly, the month went by fast! Hello June Bloom! Not much posting for the month of May, work has been way to busy. This is pretty sad, because I have plenty of cool topics to blog about, but there is just no time! Of course, there will always be time for cute desktop wallpaper, so enjoy it!

You can download the  June wallpaper here.

If you would like a desktop wallpaper without calender, you can click here.

Sunny-Side Up Breakfast Pies

Just in time for Easter Sunday, I wanted to share with you a recipe I found in the Williams Somona Catalog. I was looking for a savory recipe for my Mini Pie Maker (which LOVE), I found "Sunny-Side Up Breakfast Egg Pies." This recipe is fun and easy to make, I also think that this recipe is ideal for children to make and will be a hit at bridal showers, brunches and tea parties!
What I love about Mini Pies, is that you can use store bought pie crust or homemade pie crust. I, myself have never used the store bought stuff, I have read online that that taste of frozen pie crust isn't worth the time you save. Pie crust is pretty easy to make, once you get use to it. If you are planning to make a mini pie recipe for a family meal or a party, think about preparing the pie crust the night before, so the baking time of the actual pie is cut into half the time.

Ingredients:

• 18 bacon slices, cooked until crispy
• 1 1/4 cups all-purpose flour
• 1 Tbs. sugar
• 1/4 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
• 3 Tbs. ice water, plus more as needed
• 1/2 cup shredded cheddar cheese
• 8 eggs
• Kosher salt and freshly ground pepper, to taste
• 1 Tbs. finely chopped fresh chives 

Directions:

Place 2 bacon slices (cooked, crispy) in a food processor and pulse until coarsely chopped. I tore the bacon pieces in smaller bits, to chop faster. Add the flour, sugar and salt and pulse until combined, about 5 pulses. Add the cubed butter and process until the mixture resembles coarse meal, about 10 pulses. Add the 3 Tbs. ice water and pulse 2 or 3 times.

The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water 1 tsp. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight. Basically, this is a basic, traditional recipe for pie crust, with the exception of adding more butter (instead of shortening) and adding 2 cooked pieces of bacon). I waited 3 hours to take out my pie dough out of the refrigerator. When I was rolling my pie dough into a 'ball,' the dough seemed too crumpling, so I added more water to get the consistency I wanted. 

Preheat a pie maker according to the manufacturer’s instructions. Line a baking sheet with parchment paper. 


Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out the dough into a round 1/8 inch thick. Using the larger side of the circle cutter, cut out 8 rounds, rerolling the scraps as needed. Flour both sides of the dough rounds and prick the dough with a fork. Transfer to the prepared baking sheet.

Flour the pastry press. Open the pie maker and place 1 dough round in each well. Use the press to push the dough down into the wells to form the bottom crust. Close the lid on the pie maker, ensuring the latch clicks into place. Bake until the crust is golden brown, about 5 minutes. (My Mini Pie Maker was pretty accurate in cooking times, so watch the clock!) Open the pie maker. Sprinkle 1 Tbs. cheese over each crust and crack 1 egg into each one. Close the lid and cook until the eggs are set, 8 to 10 minutes. Using a nonstick heatproof spatula or a mini-pie lifter, carefully transfer the pies to a wire rack. (I just used a fork and spatula, some people say that a mini-pie lifter is a must, but I haven't needed to buy one yet).

Repeat the process with the remaining dough rounds, cheese and eggs. Season the pies with salt and pepper and garnish with the chives. Serve each pie with 2 bacon slices. Serves 8. (I didn't serve the breakfast pies with extra bacon. I figured bacon flavored crust should be more than enough for my taste buds, but if you love bacon, than go for it!)

(recipe from: Williams-Sonoma Kitchen)

All photos were taken on my iPhone. 

And the last 2 images were actually posted on my Instagram account.

New Month: New Desktop Calender!

Happy March Everyone! February flew by, and now we're saying hello to March. I designed some Desktop wallpaper for you to start the month off right. Hope you like it :)

You can download the March '12 edition wallpaper here. and if you wish to have a blank desktop wallpaper without the calender, you can download it here.

New Month: New Desktop Calender!

Happy February everyone! Here's a lovely new desktop calender for your downloading pleasure:

you can download it here.

I also uploaded a blank desktop wallpaper, just in case, you guys didn't want a calender. You can download it here.

I don't know about you, but so far, February has made me so hungry! There are so many things I want to cook/bake this month, I don't think I will have time to make everything... Last night, I was craving Cilantro and Lime Rice (from which a friend had made me crave, because she posted a most delicious looking photo of it on FB). So late last night a searched for a recipe, and found one from Chipotle! Yummy! I actually found it from a fan website. It seemed pretty easy to make, so after work i made up my mind to go the grocery store to my the ingredients. Here's how it turned out:

(I doubled the rice and water, and cut down the cilantro - just because I don't really care for cilantro - It's weird, that I love this rice but hate cilantro, don't you think?)

4 Sisters Bakery

As a gift to my sisters, I made them each a '4 Sisters Bakery' stamp.  Here's the story:

My sisters (I have 3 sisters!) and I love to bake, some of us more then others, but never the less, we love it. My Oldest sister is the best baker ever! We use to say that she should open up a bakery, but it would be way too much work...  During the holidays we all get together and we all bake; years ago, my cousin Danni of Oh Hello Friend had said to us that we should open up a bakery called '4 Sisters Bakery.'

We used our Laser Engraving machine to make the stamps. This will be the only time we will make custom stamps, unless we buy more expensive equipment (and that's going to be a very long time ---- or maybe soon if we win the lottery!) I actually hope we do get the equipment we need someday, because it was just so much fun making my own stamps! Think of all the creative designs I can make?

I designed the stamps for each of my sisters have have. I hope they love them, because it I do.

Recently,  I used the stamp to add label on some oranged flavored madeleines, I  for a neighbor. Cute, right? 

Chalk Board Gifts

This past holiday, my sisters and I wanted to give out homemade gifts to our cousins for Christmas. We decided to do mini chalk boards with pens as presents. To set the project, I got some leftover MDF board I had from a past project, and spray painted the boards with chalkboard paint. Next, I asked for my husband's help and we engraved/cut cute little sayings on the boards. (to which I painted white, to add to the 'chalk board' effect).

Lastly, my sisters and I cut out stripes of leather (also leftover from another project) and used it to attach a chalk board pen with screw posts. In the end, everything turned out great and it was a long process, but hopefully everything was worth it :)

New Year, New Desktop Calender!

Wow, this weekend flew by super quick! I almost forgot to post the new desktop wallpaper for January. Partly because I was working on updating the Storenvy Shop, and we've been baking like crazy, this weekend. On the shop, I've been trying to design it, when I have some down time. It seems once, I get a little closer to the finish product, I decide to change it again.. Silly me. I also want to work on updating the blog, I took some time away from the blog in December, because of the holiday madness. So today I want to work on Wedding Day Tree, all day long (shop + blog)!

I have a few blog posts to write, so its a good thing that I have the day off today! Thank You New Years! Here is a new desktop wallpaper for the month. Enjoy!

You can download the Calender desktop wallpaper from here. 

And if wish for a blank desktop wallpaper (with no calender), click here.

Recipe for Tarte Tatin

Weeks ago, my sister came to town for a weekend visit from northern CA. She had recently taken a cooking/baking class at the Learning Exchange where she learned to make Tarte Tatin. Tarte Tatin is pretty much like upside down apple tart. (Think upside down pineapple cake but way better because I don't like pineapple).

Normally Tarte Tatin is made in one pan. (Did anyone see that Top Chef episode in season 5, where the chefs have to make a dish in a 1 pot wonder? This would be a great dish to make for that challenge!) Any how, we had made some changes to the recipe because I wanted to use some new Williams Somona baking pans I had recently gotten at a vintage store.

Ingredients:
1 puff pastry sheet (the chef teaching the class said you can make the pastry dough from scratch, but its much easier to use the pre-made sheets. We say, if teachers say so, it must be okie!)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
7 to 9 Gala apples (3-4 pounds), peeled quartered lengthwise, and cored

Equipment: 10 inch skillet

Yield: Makes 8 servings

Preheat oven to 425˚F

First, prep all your ingredients (peeling and slicing all the apples). 

Roll pastry sheet into a 10 1/2 inch square on a floured work surface with a floured rolling pin. Brush off excess flour an cut out a 10-inch round with a sharp knife, using a plate as a guide. Transfer round to a baking sheet and chill.

Spread butter thickly on bottom and side of skillet and pour sugar evenly over bottom. Arrange as many apples as will fit vertically on sugar, packing them tightly in concentric circles. Apples will stick up above the skillet.

Cook apples over moderately high heat, undisturbed, until juices are deep golden and bubbling, 18-25 minutes. (Don't worry if juices color unevenly.)

 (we changed the recipe, since I wanted to use the new baking pans I just got. We ended up caramelizing the butter and sugar first, and the placing the apples on top of the sugar mixture.)

Put skillet in middle of oven over a piece of foil to catch any drips. Bake 20 minutes (apples will settle slightly), then remove from oven and lay pastry round over apples.

Bake tart until pastry is browned, 20-25 mins. Transfer skillet to a rack and cook for at least 10 minutes.

First before serving, invert a platter with a lip over skillet and using potholders to hold skillet and plate tightly together, invert the tart onto the platter. Replace any apples that sticks to the skillet.  (Don't worry if there are black spots; they won't affect the flavor of the tart). Spread any excess caramel from skillet over apples. Serve immediately.

Bon Appetit!

Newlywed Project: Framing Posters

I am obsessed with interior design. In fact my dream job would combine wedding planning and interior design. I have yet to find this dream employment opportunity, so until then I will blog about weddings and do DIY projects around my home.

This is one of the newest editions for the house, I had ordered some posters from Foundry.com ; the posters are silhouette art from the books Jane Eyre, and Pride & Prejudice (my favorite books). The posters shows/reads a few chapters from these classic books and in the center of each posters, the words break apart to show silhouettes of Mr. Darcy & Elizabeth and Jane & Mr. Rochester.

The posters were too big, so I had to trim then a bit. I wanted a quick why do do this without measuring, so I placed the glass of the picture frame on top of the poster and traced around the glass with a pen. Next, all I had to do was to cut the excess poster with scissors.

What do you think? Do you like the posters? I like them (of course) Its like added texture to the walls without a lot of color.

This photo is just a bonus, because I love my convex mirror so much! (The mirror which matches my curtains perfectly! read here).

DIY: Christmas Stockings

This weekend has been super busy prepping for the holidays. I went Christmas shopping, worked on holiday decorations and Christmas gifts. I still can't believe that it is already December. It's pretty crazy, it felt like summer, just a few weeks ago. What do readers think? How fast has this year been for you guys? Especially if you are planning a wedding, this year must have zoomed by.

I worked on Christmas Stockings for our home. Normally, I don't decorate much for the holidays any more. No money and we don't spend Christmas at home, we normally go home to Northern California for the holidays. But this year, I wanted to start new traditions, and some small decorating, so next year it doesn't seem like so much of a large undertaking. (It's befitting that I'm watching the Glee Christmas episode right now --- you know, the one where Britney still believes in Santa Claus).

To start with, I wanted simple wool knit stockings for our family. I got these at Target for about $14.00.  And of course, I had to get the puppies, their own Christmas stocking, their stockings cost $4.00. We put the our laser machine to good use, and cut out our names in a script typeface on some scrap wool felt  I had laying around the house. After which,  I stitched the our names on the stockings, it was that easy! What do you think?

Happy Christmas!

December, Where did you come from?

Seriously, it's December! When did that happen? It was June, last time I checked. Here is the December edition of Wedding Day Tree's desktop wallpaper... It's a little bit Christmas, a little bit girlie!

you can download it here, and if you would like a blank desktop wallpaper 

without the calender, click here.

Happy November!

With the new month comes a new desktop calender for your computer. What a lucky piece of technology, don't you think? This month's desktop keeps the autumn season in mind. I hope you like it :)

You can download the November edition of the Wedding Day Tree wallpaper here. If you would like a desktop wallpaper with no calender, you can download that here.

Happy Wedding :)

Sur La Table: Happy Birthday Macarons Lessons

This past Saturday was my 28th birthday. This year I wanted to do something different (and fun!). Something out of the ordinary for me. I decided to take a baking class at Sur La Table! My friends, Rose Marie and Charissa took the class together. Can I just say, it was the  B E S T  D A Y ever! I had so much fun, I think everyone should take this class. I learned so much about baking macarons; one of my favorite cookies ever! It is a must. The class was only $69 and was money well spent. Our head chef was Vanessa, she was great and taught us so many tricks. If you would like to find out what kind of cooking classes your nearby Sur La Table has, click here.

The class had 16 people, of which we split up in groups of 2, to make 1 flavor macaron cookie and 1 filling. I got to make Sesame Macarons (it sounds strange, but it tastes great! I can't wait to make them again! hehe). 

Here are the recipes:

♥  Sesame Macarons  ♥

Yield: 35 Sandwich Cookies

7 ounces powdered sugar, divided
4 ounces almond flour or meal (it is best to use a digital scale to do all measurements)
2 tablespoons sesame seeds, ground fine
2 tablespoon sesame seeds, whole
4 large (4 ounces) egg whites, room temperature -- (no shells or yolks!)
Pinch of cream of tartar (very important)
3 1/2 ounces granulated sugar

Preheat oven to 375 degrees. Prepare parchment paper macaron templates. Line baking sheets with Silpat silicone mats and top with parchment paper templates. (We used a template with a circle of 1.25" diameter. --- But I found these online! I want it!)

Pulse on third of the powdered sugar and all the almond flour in a food processor / blender until a fine powder.  Add ground sesame seeds. Sift mixture 2 times. Sift remaining powdered sugar 2 times. Combine almond flour mixture, remaining powdered sugar and whole sesame seeds. Set aside. (We used a Tamis to sift the almond meal/flour and powdered sugar and sifted 3 times).

In the bowl of a stand mixture fitted with a whisk attachment, whisk egg whites and cream of tartar on a medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated, scrape down sides of bowl and increase speed to high, whisking until stiff firm glossy peaks form.

To complete the macaronnage step, sift the almond flour mixture one-third at a time over egg white and fold using a large spatula until mixture is smooth and shiny. (This is where you add food coloring, is you wish, use the good stuff, not the food coloring from the grocery store.)  Once all the almond flour mixture is incorporated, check for the correct consistency - the batter should be nicely firm and drip slowly from the spatula. (When you mix the cookie batter, you have to release some of the air in it - sounds funny, I know - You can do this by smearing the batter on the inside rim of the container. Do this until the cookie batter 'flows like a volcano')

Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (#12) and pipe 1 1/3inch rounds on parchment-lined baking sheets. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15-30 minutes. Check for slight crust to form - macarons should not stick to finger when lightly touched. (The cookie should feel like it has a thin 'shell'.)

Stack the baking sheet with the macarons on top of an empty  baking sheet. Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 mins. If macarons are still soft inside, lower oven to 300 degrees, cover with aluminum foil and bake for a few more minutes.

Let macarons cool on sheets for 2 to 3 minutes and transfer to a wire rack to cool completely before filling.

________________________________________________________________

♥  White Chocolate Ganache  ♥

Yield: 3/4 cup

1/2 cup heavy cream
10 ounces white chocolate, finely chopped (we used white chocolate chips)
3/4 ouncc (1 1/2 tablespoons) unsalted butter, softened

In a small saucepan, heat cream over medium-high heat to a simmer. Place white chocolate in a medium heatproof bowl and pour the hot cream over to the chocolate. Let stand for 1 minute. (A simmer means that the cream had steam and small bubbles on the edge of the pan, it is not a boil.)

Slowly stir chocolate mixture with a rubber spatula to combine. Add butter and whisk mixture until smooth. Let cool, stirring every 10 minutes. Once the ganache cools, pipe between two macarons. (If the chocolate isn't melting, you can melt the chocolate [in a heat safe bowl] over the gas flame stove on a low heat setting.)

These recipes are courtesy of Sur La Table