It's beginning to finally feel like fall-ish around here in the Phoenix area.

That means that the highs are starting to be in the lower 90s to 80s instead of near the 100s, and our lows in the mornings are in the 60s.

Yep. That's fall here.

So while it's not sweater weather whatsoever, it is a time to start baking the fall goodies. Because if not now, we'd have to wait until about December when it actually feels like FALL here.

These cookies were a cure to feeling SAD about the weather. And I know they'd go perfectly with some apple cider, coffee, or tea-- or beverage of your choice. They basically taste good with everything.

Everything Delicious Cookies

Ingredients:

- 1/2 C butter, softened (one stick)
- 1/2 C sugar
- 1/2 C brown sugar
- 1 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 baking powder
- 1 & 1/3 C flour
- 1/3 C chocolate chips (I used semi-sweet)
- 1/3 C baking Reese's Pieces
- 1/3 C caramel bits

Note: If your dough feels a bit dry, add a splash of oil: canola, olive, coconut (melted) all work! This will help the cookies not be too cake!

Directions:

- Preheat your oven to 350 and prep a baking sheet with parchment paper or cooking spray. If you have two baking sheets, prep them both. This makes between 18-24 cookies.
- Blend together your butter and sugars. Add your vanilla and egg to the mix.
- Work in your dry ingredients (not the sweets just yet) until everything is well combined and there are no flour streaks or anything like that!
- Fold in your goodies: chocolate chips, reese's pieces, and caramel bits.

Note: You can just do chocolate chips to make the perfect chocolate chip cookies, or basically add anything that you would like! This is a good base cookie recipe, so I've tested & learned.

- Use a medium cookie scoop (about 2 TBSP of dough per cookie). Bake for 9-12 minutes, depending on your oven. Let cool on baking sheet for 2 minutes until the cookies have caved in. Then remove to cooling rack.


Ready? OK. Now devour them.

'Tis the season for baking, and nothing says Christmas-time more than these cookies. I made them for the first time last year, and as soon as December November the holidays rolled around this year my family started requesting me to send them some. It seemed only natural, after making three batches already, that I should share this recipe once again.

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

They also taste ah-MAZING if you add 1/2 C caramel chips or crushed up candy cane!

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!

It's that most wonderful time of the year, and that means there's so much to do. When you have last minute gifts (Shutterfly photo gifts, anyone?), or perhaps a dessert to make for a party the night before or day of, there are always certain recipes and items you tend to fall back on. How do I know? Because I do the same thing! And here I am giving away my secrets and sharing four of my favorite Christmas recipes with you.

These are the four sweets I tend to use for gift bags to neighbors or movie-nights with good friends, but they have the potential to be party hits; I know if you served these at your next shin-dig or brought them to the office party, you would be the talk of the guests (in a good way, of course).

Listed in order, you'll find in this post:

Hot Chocolate Cookies

White Chocolate Chex Mix (with a minty option)

Peppermint Oreo Fudge

Nutcracker Sweets


So, let's get this party started!

Hot Chocolate Cookies

Ingredients:

- 1 C salted butter
- 1 C sugar
- 2/3 C brown sugar
- 2 eggs
- 1.5 tsp vanilla
- 3 1/4 C all purpose, unbleached flour
- 4 packs of hot chocolate mix (I used swiss miss, which are just under 1oz, but up to 1oz packets works!)
- 3/4 tsp salt
- 1 1/4 tsp baking soda
- 1.5 - 2 C semi sweet chocolate chips
*optional: for half of the batch I added the mint chocolate chips, because, well, I love mint chocolate!*
- 1/2 C - 1 C mini marshmallows
*optional: if you have the time, freeze the marshmallows so they are easier to mix in to the mix. However, your cookies won't be quite as gooey if you freeze them.*

Directions:
(These can be made the night before or a couple hours before your get together! If you're in a big rush, I suggest making a half batch. A full recipe makes around four dozen cookies.)

- Preheat your oven to 350 and line your baking sheet with parchment paper (if you don't have it, just spray it well with cooking spray!)
- In a large bowl, cream together your butter and sugars. Next add in your eggs and vanilla.
- Mix together your flour, hot chocolate, salt, and baking soda in a separate bowl. Add it gradually to your butter mix until well combined. It will get thick, so if you don't have a standing mixer you will eventually have to switch to mixing by hand (I know, because I had to do it!)
- Fold in your chocolate chips. Save your marshmallows for the end.
- When scooping the cookies, be gentle. I only mixed the marshmallows in slightly to the mix and then placed them in my cookie scoop by hand. That way they didn't get all stretched out or broken into gooey pieces. But, no matter what, it will still be delicious!

TIP: If you want to avoid caramelized marshmallow oozing out of the cookies, make sure to patch the sides with extra dough and cover those marshmallows!



- Bake for 10-12 minutes. They will appear slightly soft/not cooked when you take them out. Let them sit on the baking sheet for 3-5 minutes before removing to a cooling rack.
These are best served/devoured warm, but if you're planning on taking them to a party you can heat them up for a few seconds before transporting them!


White Chocolate Chex Mix

Ingredients:

- 2.5 C Rice Chex
- 2.5 C Corn Chex
- 1 C salted/unsalted mini pretzels (salted is probably better, but I used unsalted because it's all I could find)
- 1 C cashews (or peanuts, or whatever kind of nut you desire)
- 12 oz bag M&M's
- 12 oz bag white chocolate chips
- 2 Tbsp [vegetable/canola] oil

Directions:
(Best made the night before or at least 2-3 hours in advance)

- In a large bowl, mix your chex (both kinds), cashews, pretzels, and M&M's.
- Line two large baking sheets with parchment paper. Set aside.
- In a saucepan over low heat, mix your white chocolate chips and oil and melt. Mix constantly to prevent it from burning or getting too thick.
- As soon as the chocolate/oil is completely melted, pour into your prepared dry mix. Mix well with a wooden spoon or spatula until well incorporated and distributed through the mix.
- Pour the mix onto the prepared baking sheets, spreading out as thinly as possible. Let sit for an hour before checking to see if it's dry. Give it as much time as needed. I let mine sit for at least two hours to make sure it wasn't sticky.
- Break apart the mix and return to bowl/sealed container.

Want to make it minty? Use mint m&m's and melt some mint Hershey's Kisses along with the white chocolate chips! Same directions apply.

Give away, devour, it's your choice.
This is something perfect to munch on. My personal favorite for Christmas movie-nights.


Peppermint Oreo Fudge

This fudge is pretty much made up of my three favorite things: chocolate, peppermint, and, well... it's fudge. This is holiday-perfection in my book, and so easy to make, too!

Ingredients:

- 1 bag of chocolate chips or morsels (I used dark chocolate)
- 1 bag Hershey kisses
- 1 bag of Candy Cane Hershey Kisses
- 2 bags white chocolate chips (minus 1/2 C)
- 1/3 to 1/2 C Andes Peppermint Crunch baking chips

- 2 cans 14 oz condensed milk
- 2 C crushed Oreos (about 1.5 rows out of the standard pack)

Directions:
(You're going to want to make this one the day before, because it needs to sit in the fridge for a good five hours to set. That means you can make it, let it sit overnight, and wow everyone the next day with your amazing dessert!)

- Line a 9 x 13 baking dish with parchment paper and light spray it.
- Pour all your [semi-sweet, milk, or dark] chocolate chips into a large saucepan with your entire bag of Hershey kisses (sans wrappers, obviously) and one can of condensed milk. Over low heat, melt the chocolates, stirring occasionally to prevent burning on the bottom.
*Note: Do not do ANYTHING but low heat. I tried, and it did not work. The chocolates burned and I may or may not have had to buy new supplies and start all over again... maybe.

- Once the chocolates are well melted (should be pulling away from sides with very few "bumps" in it), carefully fold in one cup of crushed Oreos. Spread the mixture over the bottom of your prepared baking dish as evenly as possible. Place in fridge temporarily.
- Wash out your saucepan. Next, add your white chocolate chips, Andes mint pieces, and condensed milk. Proceed to melt over low heat, as done previously, stirring occasionally. You want to stir these a little more because if they burn you will see it!


- When these are done melting, take your dish out of the fridge and spread it over the already prepared chocolate fudge mix.
- Sprinkle your remaining Oreos on top, as well as extra Andes mint pieces if desired, and slightly/gently press them into the fudge.


- Place in the fridge for at least five hours, but preferably over night.
- Set your fudge out and give it a few (at least ten, I'd say) minutes before attempting to cut it.

This is definitely a party food. I've brought it to several get togethers and it never fails. I have yet to leave without at least one person asking for the recipe!


Nutcracker Sweets

Before my husband and I married, I had never had this deliciousness. Our first Christmas party with his family his little sister made them and I've been hooked ever since. It's like an easy toffee to make, so if you're a toffee fan...prepare to be addicted!

Ingredients:

- 12-14 whole graham crackers (as many that will line a standard baking sheet)
- 1 C butter
- 1 C brown sugar
- 1 tsp vanilla
- 1 C chopped pecans
- chocolate syrup

Directions:
(Make these the night before or a solid few hours, because they are sticky and you want to give it time to set!)

- Line your baking sheet first with parchment paper, then with your graham crackers.
- Preheat your oven to 350.



- On the stove over medium heat, melt your butter. Add the brown sugar and bring to a boil, stirring the whole time, for one minute. You don't want it to get chunky!
- Remove the mix from heat and add your vanilla. Mix well, then pour the mix over your graham crackers. Use the back of a spoon to spread it as evenly as you can over the graham crackers.
- Sprinkle the chopped pecans over your creation. Bake in the oven for 5-10 minutes (I always do 10 so the edges get nice and bubbly/ dare I say a little "burned".)



- Remove from the oven and let them cool slightly. Move to a plate (on the parchment paper if possible). Drizzle with chocolate syrup *this part is optional*.
- After they cool, break them up as you like!
These are perfect sweets to give away in a tin or mail to someone who may not be close enough to enjoy them.


This time of year is nothing if you don't have a few recipes on hand when needed. Let me know if you get some raves (or perhaps just want to offer them yourself) after eating/serving/giving any of these away!

Merry Christmas!

This is my new favorite recipe. I get so tired of beef tacos, and for some reason had never really made just plain chicken tacos at home. Well, consider me converted. Nowadays Clark is lucky if he gets beef, because these are awesome and so easy.

The great thing about this chicken, too, is you can use it for so many different things. In tacos, over black beans and rice, as fajita meat. When my dad was here we made fajitas at home (as well as when my friend Linden visited) and it was a huge success. So healthy, easy, and delicious.

Are you sold yet?


Ingredients:
Serves 2-6 people.

- 1-2 lbs of chicken
Note: Spices/taste will be stronger if you only use 1lb of chicken. I made it with 2.
- 1/2 C salsa
- 2 tsp hot sauce
- 3 garlic cloves, minced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 3/4 tsp sea salt
- 1/4 tsp black pepper
- juice from one lime

Directions:

- Spray your crockpot with cooking spray and put your chicken in it.
- Pour your salsa, hot sauce, garlic, and spices over your chicken.
- Cook on low for 6-8 hours or high for 2-3 in your crock pot. Shred your chicken before serving.

Yep. It's that easy.


Recipe adapted from designed by dawn nicole.

I've never made guacamole before. Not quite sure how that's possible, since hubs and I LOVE it. But when we knew he was going to be home for the Patriots v Seahawks playoff game, I knew it was a must.


Ingredients:

- 2 very ripe avocados
- 1 roma tomato, diced
- 1/4 to 1/3 C red onion, diced finely
- 1/8 to 1/4 C cilantro, chopped
- 1 tbsp jalepeno, chopped finely
- 1/4 to 1/2 tsp sea salt
- 1/3 to 1/4 tsp black pepper
- 1 clove of garlic, chopped
- juice from one lime

Directions:

- Mash your avocados as you desire. Add all your other ingredients, mixing until well combined.
THAT'S IT! Not only are you keeping your ingredients fresh, but it's so easy and SO delicious.

Perfect for game day or to share with some company!

I love Chex Mix. It's a tradition in my husband's family to make it this time of year, and our PaPa really makes it the best. However, I don't seem to have the knack for it. And unlike my husband, I can't eat the "something salty" nonstop.

Something salty AND sweet, on the other hand... that I can do.

Enter White Chocolate Chex Mix.

Ingredients:

- 2.5 C Rice Chex
- 2.5 C Corn Chex
- 1 C salted/unsalted mini pretzels (salted is probably better, but I used unsalted because it's all I could find)
- 1 C cashews (or peanuts, or whatever kind of nut you desire)
- 12 oz bag M&M's
- 12 oz bag white chocolate chips
- 2 Tbsp [vegetable/canola] oil

Directions:

- In a large bowl, mix your chex (both kinds), cashews, pretzels, and M&M's.
- Line two large baking sheets with parchment paper. Set aside.
- In a saucepan over low heat, mix your white chocolate chips and oil and melt. Mix constantly to prevent it from burning or getting too thick.
- As soon as the chocolate/oil is completely melted, pour into your prepared dry mix. Mix well with a wooden spoon or spatula until well incorporated and distributed through the mix.
- Pour the mix onto the prepared baking sheets, spreading out as thinly as possible. Let sit for an hour before checking to see if it's dry. Give it as much time as needed. I let mine sit for at least two hours to make sure it wasn't sticky.
- Break apart the mix and return to bowl/sealed container.

Give away, devour, it's your choice.

I made this for a movie night with friends


and for our ornament exchange at Bible Study.


It was a HUGE hit! Perfect for holiday get togethers.

Recipe altered from My Recipe Magic.

This fudge is pretty much made up of my three favorite things: chocolate, peppermint, and, well... it's fudge. This is pretty much holiday-perfection in my book, and so easy to make, too!

Ingredients:

- 1 bag of chocolate chips or morsels (I used dark chocolate)
- 1 bag Hershey kisses
- 1 bag of Candy Cane Hershey Kisses
- 2 bags white chocolate chips (minus 1/2 C)
- 1/3 to 1/2 C Andes Peppermint Crunch baking chips

- 2 cans 14 oz condensed milk
- 2 C crushed Oreos (about 1.5 rows out of the standard pack)

Directions:

- Line a 9 x 13 baking dish with parchment paper and light spray it.
- Pour all your [semi-sweet, milk, or dark] chocolate chips into a large saucepan with your entire bag of Hershey kisses (sans wrappers, obviously) and one can of condensed milk. Over low heat, melt the chocolates, stirring occasionally to prevent burning on the bottom.
*Note: Do not do ANYTHING but low heat. I tried, and it did not work. The chocolates burned and I may or may not have had to buy new supplies and start all over again... maybe.

- Once the chocolates are well melted (should be pulling away from sides with very few "bumps" in it), carefully fold in one cup of crushed Oreos. Spread the mixture over the bottom of your prepared baking dish as evenly as possible. Place in fridge temporarily.
- Wash out your saucepan. Next, add your white chocolate chips, Andes mint pieces, and condensed milk. Proceed to melt over low heat, as done previously, stirring occasionally. You want to stir these a little more because if they burn you will see it!


- When these are done melting, take your dish out of the fridge and spread it over the already prepared chocolate fudge mix.
- Sprinkle your remaining Oreos on top, as well as extra Andes mint pieces if desired, and slightly/gently press them into the fudge.


- Place in the fridge for at least five hours, but preferably over night.
- Set your fudge out and give it a few (at least ten, I'd say) minutes before attempting to cut it.


Serve, give away, eat it all (it's BEYOND addicting)... your choice!

When it's cold and snowy outside I crave hot chocolate more than coffee, even first thing in the morning. I got in the habit of mixing hot cocoa and milk in with my coffee... so, really, just adding a dash of coffee to my hot cocoa. It just feels more seasonal, which may sound a little silly, but it works for me.

Then I got thinking, what could be better than hot chocolate brownies?


These brownies are a bit thin and crispy, which is how I like them. If you prefer gooey brownies, substitutes are listed throughout the recipe with *asterisks*.

Ingredients:

- 1/2 C semi-sweet or dark chocolate chips
OR *1/2 C Unsweetened or Dark Cocoa Powder*

- 1/4 tsp baking soda
- 1/3 C butter
- 1 C sugar

*2 Tbsp hot water*

- 1 egg
- 2/3 C all-purpose, unbleached flour
- 1 tsp vanilla
- 1/8 tsp salt
- 1/2 C dark chocolate morsels/chips

- 2 C mini marshmallows
- extra chocolate chips [optional], for sprinkling

Directions:

- Preheat your oven to 350 and prepare an 8 x 8 baking dish with cooking spray.
- Over medium-low heat, melt your butter in a medium sized saucepan. When it's about halfway melted, add your sugar and 1/2 C semi-sweet or dark chocolate chips *OR Cocoa Powder*.
- Once well combined, pour your mixture into a medium-large mixing bowl. Whisk in your egg and vanilla.
- Gradually stir in your dry ingredients.
*If you are going for gooey brownies, add your 2 Tbsp hot water in the midst of the dry ingredients. So, add a little flour, then add some water, then add a little flour, then add the rest of your water.*
- Fold in your [remaining] dark chocolate chips/morsels.
- Bake for 30 to 40 minutes. Edges should be pulling away from the sides. If you see it ballooning up in the middle while it's baking, don't panic. It will settle down.

Add the Marshmallows

Before your brownies have cooled, sprinkle on top your marshmallows, followed by extra chocolate chips if desired (I would suggest using minis!). Put them back in the oven and let bake for another 3 to 7 minutes. Watch them! When they get a little golden on top, like a good s'more, that's when they're ready (or before, depending on your preference) to come out!

- Let cool for a good 5-10 minutes before attempting to cut. Be prepared. They are a mess to cut and all of them may not look that "pretty" (which is something that bugs me, honestly), but boy are they TASTY!

Note: It almost makes it easy if you let them cool completely, then pop them back in the oven for a few minutes (5 to 10 just to warm them, on 350), then commence to cut them. That way the marshmallows have completely set-in and it makes it easier to get them separated!


The brownie recipe was adapted from HERSHEY'S Kitchen.

It seemed only appropriate to start October off with a Harry Potter inspired recipe. As you may know from previous posts (especially last year's Halloween post), I'm a fan. And that may be putting it lightly. This year I'm rereading the series and making treats to match.

What's surprising is I'm already more than halfway through (finishing Goblet of Fire now). I think I was so worried about not finishing by the end of October that I was speed reading parts. I intend to slow down a little bit now and enjoy. Of course, now I'm on to the longer books... so I guess we shall see.

Annnnnnywho....

TREACLE TARTS!

If you didn't know, Treacle is an actual type of sugar, but it's basically Molasses and Corn Syrup. There was no way I was clever enough to come up with this on my own. I referenced Bakingdom's recipe, bless her for being just as big of a fan and having one ready for me to use.

Ingredients:

Crust

- 3/4 C unblecahed all-purpose flour
- 1/4 C confectioners’ sugar
- 1/8 tsp salt
- 1/4 C (1/2 stick) cold, butter, cut into pieces
- 2 tablespoons water

Filling

- 1/3 C light corn syrup
- 1/4 C molasses
- 1 egg
- 1 tsp lemon juice
- 1/2 tsp ground ginger
- 1 tbsp heavy cream
- 1/2 C bread crumbs

Directions:

For the Crust

- Put all the ingredients in your food processor and pulse/ run on low until a dough ball forms. OR use a pastry cutter and blend in your butter by hand, then kneed the dough until it is well formed. Chill in the freezer for around 30 minutes or in the fridge for up to two hours (at least one).

- Next, roll your dough out on a light floured surface to around 1/8 inch thick (AKA pretty dang thin). If you are using tiny tart pans (I got mine from Amazon), carefully lift your dough and place the (sprayed) pan underneath the dough, then press it into the pan and around the edges. Kind of like a complex cookie cutter. If you're making a large tart/pie, put it in your 9" round pan.


- Put the tart(s) on a baking sheet and chill for 20 to 30 minutes in your freezer.

*Optional*
* Preheat your oven to 350.
* Line your (chilled) tart(s) with parchment/wax paper and pie weights, beans, or rice (like in the Apple Nutella Bars recipe) and bake for 10 to 15 minutes.

Note: I did this with my first batch (which are not pictured) but they got WAY over cooked. However, they were chewier with the final product. If you want them more candy-like and less pie-like, I would definitely recommend doing it this way.

For the Filling

- Mix all your ingredients together in a bowl. Wow, that was easy!

Put it all together!

- Preheat your oven to 350.
- Put around 1/2 to 1 tsp of filling into each mini tart pan (or put it all in your large pie dish).
- Bake the mini-tarts around 20 minutes, or a regular pie-size for around 30 minutes.


DELICIOUS! If you like molasses, you will definitely love these!


I made these to celebrate finishing books one and two! Treacle is mentioned in both of them and really stuck out, so it seemed an obvious choice to make. Can you guess what I'm going to be making once I finish book four (yes, I already finished three)?

Here's a hint:

"He drank deeply. It was the most delicious thing he'd ever tasted and seemed to heat every bit of him from the inside." -Harry Potter and the Prisoner of Azkaban

Philly Cheesesteaks are probably Clark's favorite sandwich of all time. I've never, honestly, cared for them. Probably because it takes so much effort to eat them... but when I saw this idea on Pinterest I just couldn't pass up making them when hubby was home.

Super easy and, honestly, delicious. This coming from a girl who doesn't really care for the sandwich.

I am supposed to add, from Clark, that they do actually taste like the sandwich-- just without the soggy bread.

Ingredients:

- 2 - 3 green peppers (I only made 2, but had some filling left over-- probably enough for a whole other pepper!)

- 6 to 8 oz baby bella mushrooms, sliced
- 1/2 to 1 yellow onion, sliced








- 2 to 3 tbsp butter (I used a little extra for Clark's sake)
- 2 tbsp olive/canola oil
- 1 tbsp garlic powder, or 3 to 4 minced garlic cloves
- 8 oz roast beef (I just used prepared deli meat, thinly sliced)
- 8 - 10 slices of provolone cheese
- salt & pepper, to taste

Directions:

- Preheat your oven to 400.
- Slice your green peppers in half lengthwise and remove the seeds/ribs.
- Over medium heat, saute your olive oil, butter, garlic, onion, and mushrooms for around 25 to 30 minutes.
- Slice/rip your roast beef into thin strips and add to your mix as well as your optional salt & pepper. Cook for another 5 to 10 minutes, stirring occasionally.
- Place your peppers on a baking sheet and line each with a slice of provolone cheese. Fill each pepper with your meat mixture until almost overflowing. Top with another slice of cheese.
- Bake for 15 to 20 minutes until your cheese is golden brown on top.


Serve with Beer Bread to make it extra yummy. Enjoy!

I had so much fun planning my friend's Bridal Shower. Since there are three extra ladies in the wedding party (the Maid of Honor, and two brides maids-- one of which is me!), we each decided to plan one event. Wedding Shower, Bridal Shower, and the Bachelorette Party. Since the last two weddings I was a part of I didn't do enough, I was so excited to plan the Bridal Shower this time around. Luckily I had a few vets and a lot of sympathetic ears to bend in order to get everything put together.

Here are the pictures!














Did I have enough pictures of the cake for you? It was made by Bailey Family Bakery. I sent Allison a copy of the invitations and she painted the exact flowers on to the cake! How amazing is that? By the way, the cake was Vanilla with fresh-chopped strawberries in the middle (a twist on strawberry shortcake-- Jessica's favorite!). DELICIOUS!

The banner and invitations were purchased from thinkRSVP. They were actually supposed to be yellow, but for whatever reason my printer made them pink (tested this theory on someone else's computer-- and my computer/printer is definitely to blame). Though I must confess I ended up loving the pink.

For the food we kept it simple.
- Sweet Chicken Salad on croissants (similar recipe here).
- Fruit Salad, Veggies and dip.
- Ham, Turkey, Cheese, and Cracker plate.
- Sweet tea and water bottles.
- Tropical Lemonade Punch (similar recipe here).

We did Bridal Advice and "Tacky Luau" pictures, as well as one other game.

I have to confess I was a bit proud at how pretty everything looked. Hope you think it was pretty, too!