Image by One Love Photo

Just thought I’d soak my blog with a little more red, white & blue because I’m so excited for this weekend! This is my type of Americana - not the kind my mom decorates their house with, hahahaaa!

HAPPY WEEKEND EVERYONE!!
Images by: Sarah Gray Photography | Engaged Studios | Luna Photo | Justin & Mary Marantz

See here’s the problem…having a small business becomes your everything. You eat, sleep/don’t sleep, breathe it. It’s certainly my everything right now. I’ve had some really bizarre things happen to me since putting myself out there this past year or so. Things that made me super uncomfortable like making some icky phone calls, writing to-the-point emails, and worst of all – ((gasp)) – saying NO to people. It just comes down to being a true business owner and sticking up for yourself & your company. You can’t do everything, you can’t be everywhere, and you can’t care what people think. Now I’m not saying go around mouthing off, have no tact and be stubborn – just realize that sometimes you have to separate your personal feelings from business decisions. Not wanting to say no to someone for fear they might not like you is no excuse for going along with something you don’t believe in. Stretching yourself to the limit because you just couldn’t turn down a friend, agreeing to do things for free…it’s a vicious cycle. It can really suck, but if they don’t like you because of it, well, you know what to file it under.

Just so cute, these felt cake toppers are the perfect adornment for your wedding cake!


Aren’t they adorable? Get them customized in Bent Branch’s etsy shop!

Tomorrow is Friday which means the weekend is near. I am excited…

…that is all. Photo by Jeremy Lawson.

You know I love pictures of people jumping! And this just might be the most adorable couple I’ve ever seen!


Look how much fun they’re having!! Love it! Photos by Fresh In Love Photography via The Loveliest Day.

I seriously can’t believe I managed to get through Girl Scout Cookie season without even eating ONE! And I wasn’t even trying! Where were the Girl Scouts?? I actually met a woman who works with the Girl Scouts last Tuesday when I was taking photos at the golf tournament and it got me jonsing for a Samoa. Thin Mints are alright and all, but Samoas? I want one.

Then, like magic, it appeared in my reader. A recipe for homemade Samoas on Foodgawker!

Cookie Base:
1/2 cup sugar
3/4 cup butter, softened
1 large egg
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 tsp salt

First, make the crust.
Preheat oven to 350F. Lightly grease a 9×13-inch baking pan, or line with parchment paper.
In a large bowl, cream together sugar and butter, until fluffy. Beat in egg and vanilla extract. Working at a low speed, gradually beat in flour and salt until mixture is crumbly, like wet sand. The dough does not need to come together. Pour crumbly dough into prepapred pan and press into an even layer.
Bake for 20-25 minutes, until base is set and edges are lightly browned. Cool completely on a wire rack before topping.

Topping
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
10 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Put dollops of the topping all over the shortbread base. Using the spatula, spread topping into an even layer. Let topping set until cooled.

When cooled, cut into 30 bars with a large knife or a pizza cutter (it’s easy to get it through the topping).
Once bars are cut, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each bar into the chocolate and place on a clean piece of parchment or wax paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziploc bag with the corner snipped off and drizzle bars with chocolate to finish.
Let chocolate set completely before storing in an airtight container.

Makes 30 bar cookies. Recipe by Baking Bites via Obsessed with Baking.

Yeaaayyy! Break out the Coronas, mash up those avocados and snip that cilantro! I hope everyone has a good day today! Banner by aymujer.

Hope everyone has a great time! Photo by Viera Photographics via Style Me Pretty