chartreuse love.

Blogging Transition

noreply@blogger.com (Jaclyn) — Sat, 06 Nov 2010 23:29:00 +0000

For the past few months I have been trying my best to maintain 2 blogs at once... plus 2 jobs. It has been a little tough and I have decided to focus on my dessert blog, Penny Candy. I will incorporate lots of wedding, entertaining and recipe posts similar to what I post here. So please visit Penny Candy and bookmark it!

chartreuse love. has been great and I will really miss it!

Bridesmaids of Style

noreply@blogger.com (Jaclyn) — Fri, 05 Nov 2010 13:29:00 +0000

Quail Bridal has some lovely dresses for ladies in lots of style and colors. Not your typical boring bridesmaid!

Lauren Graham Kicks Ass

noreply@blogger.com (Jaclyn) — Thu, 04 Nov 2010 00:01:00 +0000

I have loved Lauren Graham since the days of Gilmore Girls and now am loving her again in Parenthood. First of all, her hair is awesome and she was such a cool mom to Rory. Ok, that was a character, but still. She is lovely and happy and not too Hollywood.

Recipe Day: Acorn Squash Quesadillas

noreply@blogger.com (Jaclyn) — Tue, 02 Nov 2010 21:13:00 +0000

Full of flavor and fall comfort, these quesadillas from Smitten Kitchen sound delicious. The tomatilla salsa adds a kick of heat for a cool November night.

Acorn Squash Quesadilla
1 small/medium acorn squash

4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cup shredded Mexican cheese blend of your choice

First, roast the acorn squash. Preheat the oven to 400° and lightly oil a baking sheet. Halve the squash, scoop out the seeds (you can save them to toast later, if you wish) and cut each half into half-inch slices. Lay them on the baking sheet and roast for about 20 minutes, until soft but not cooked to mush. (You’ll finish it in the pan.) When cool enough to work with, use a paring knife or your hands to peel the skin off each slice. Lightly chop the squash and put it in a bowl. Saute the onions, garlic and jalapeno in the oil until translucent. Add the poblano strips and cook for a couple minutes more. Add the squash and cook for another 5 or 10 minutes, until the squash is tender and the flavors have melded. Season with salt and pepper and take off heat.

Spread a few tablespoons of the cooked squash mixture onto one half of a 10-inch flour tortilla. Sprinkle with a couple tablespoons of the cheese. Fold over and place in a hot pan with melted butter, and fry until crispy. Cut the finished quesadilla into four triangles and top with your choice of garnishes. Eat while warm.

Tomatilla Salsa [Salsa Verde Cruda]

10 tomatillos, husked and well washed, quartered
1/2 bunch of scallions, roots and green ends trimmed, cut into big segements
5 garlic cloves, smashed
2 jalapenos, roughly chopped
Pinch of allspice
Salt to taste

Puree all ingredients together until very smooth either in a blender or food processor. Season with salt.

Photographers in Yellow

noreply@blogger.com (Jaclyn) — Mon, 01 Nov 2010 13:05:00 +0000

Yellow is an excellent accent color for weddings. It is bright and cheery and coordinated well with many other colors like navy blue and apple red. Below are some excellent photographers who have captured some great bursts of yellow.

Happy Halloween Weekend!

noreply@blogger.com (Jaclyn) — Sat, 30 Oct 2010 17:19:00 +0000

Sweet goodies for a spooky Halloween.

Apples- The Family KItchen

Spider Web Cookies- Pacific Thyme

Candy Corn Cookies- Bake at 350

Chocolate Cupcakes- Tuesdays with Dorie

Pumpkin Caramel Muffins- Joelen's Culinary Adventures

Ghost Cake- I am Mommy

Mummy Pops- Pure and Yummy

Devil's Food Cupcakes- What The Fruitcake?

Taffy Apple- Tartelette

Pumpkin Cheesecake- Annies Eats

Candy Corn Whoopie Pies- Family Kitchen

Halloween Bark- The Curvy Carrot

Found on Etsy: Whichgoose

noreply@blogger.com (Jaclyn) — Fri, 29 Oct 2010 13:42:00 +0000

These bridal or special occasion hair pieces are lovely! I like how they frame the face and bring the focus up. Handmade and available to you online at etsy.com.

Wedding Design Concept #18

noreply@blogger.com (Jaclyn) — Wed, 27 Oct 2010 13:09:00 +0000

This week is crazy! So much going on. So, here is a post from last year to keep you busy while I attempt to get some blogging in again soon.

idea:
autumn sunset wedding outside of cleveland

colors:
rusty orange, burnt brown and latte

inspiration:
vintage clothes, barn doors, early morning light, candy apples, and toasted pumpkin seeds

Photo Credits:
{invitation}
{landscape}
{bouquet}
{pumpkins}
{cake}
{indian corn}
{ice cream}
{soup}
{sheep}

Recipe Day: S'mores Donuts

noreply@blogger.com (Jaclyn) — Mon, 25 Oct 2010 16:59:00 +0000

Donuts and Fall go hand in hand. They are warm and gooey and sweet and just make a crisp Fall day that much better. These are filled with marshmallow and chocolate deliciousness. Yum, yum, yum.

4 tablespoons unsalted butter, melted, divided
10 graham crackers, finely crushed
2 teaspoons superfine sugar
1 batch Basic Raised dough (recipe follows)
1 tablespoon milk or water
twelve 1-ounce squares milk or dark chocolate
48 mini marshmallows

Stir together 3 tablespoons of the melted butter, graham crackers and sugar. Cover and set aside.

Prepare the dough as directed through the proofing stage. Roll the dough to just a bit more than 1/4 -inch thick. Cut into 3-inch diameter rounds. Roll out half of the rounds to about a 3 1/4-inch diameter. To assemble, lightly brush each wider round with the milk or water and place a square of chocolate and 4 mini marshmallows in the center of each. Top with the smaller rounds and lightly pinch to seal. Then recut with the same cutter to seal the edges.

Fry the doughnuts as directed and let cool for only 3 minutes. Brush each doughnut with a little melted butter, then dip into the graham cracker mixture. Serve immediately.

Basic Raised Dough:
3 tablespoons (22grams) active dry yeast, divided
1 cup of whole milk, heated to 110ºF, divided
2 to 2 1/2 cups bread flour, divided
2 tablespoons (30 grams) superfine sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
3 egg yolks
½ stick (4 tablespoons / 2 oz) unsalted butter or vegetable shortening
vegetable oil for frying

In a medium bowl, dissolve 2 tablespoons of the yeast into ¾ cup of the milk. Add ¾ cup of flour and stir to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

Combine the remaining milk and yeast in the bowl of a stand mixer fitted with the paddle attachment. Add the rested flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add ½ cup of the remaining flour. Mix on low for about 30 seconds. Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and add more flour, about ¼ cup at a time with the mixer turned off, kneading the dough at medium speed between additions, until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. You may have flour left over. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (and up to 12 hours).

Line a baking sheet with a lightly floured non-terry dish towel. Roll out the dough on a slightly floured surface to ½ inch thick. With a doughnut or cookie cutter (can use a glass, too) cut out 3-inch-diameter rounds with 1-inch-diameter holes (for filled doughnuts, don’t cut out the holes).

Place the doughnuts on the baking sheet at least 1 inch apart and cover with plastic wrap. Let sit in a warm spot to proof until they almost double in size, 5 to 20 minutes, testing at five-minute intervals. To test whether the dough is ready, touch lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it does not spring back at all, it has overproofed; no worries- you can punch it down and re-roll it once.

While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a thermometer registers 360F. With a metal spatula, carefully place the doughnuts in the oil. Fry for 1 to 2 minutes per side or until golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool before glazing.

Pretty Palettes

noreply@blogger.com (Jaclyn) — Sat, 23 Oct 2010 17:40:00 +0000

Flights of Fancy by Betsy White offers some great fresh color palettes for weddings. These are their newer options for Fall. They are bright and bold or pale and pretty and move away from the traditional red, orange and brown options. Inspired?

Cool Find: Rachel Whiting

noreply@blogger.com (Jaclyn) — Fri, 22 Oct 2010 12:55:00 +0000

Ms. Whiting is a London based photographer who specializes in capture utterly gorgeous interiors and exteriors. Basically, she has an eye for design, color, furnishings and even fashion. She kicks ass, as do these jaw-dropping rooms and perfect details.

Recipe Day: Butternut Squash Sage Dip

noreply@blogger.com (Jaclyn) — Thu, 21 Oct 2010 01:30:00 +0000

This dip looks so much like Fall that I had to feature it. Of course, I love that it is vegan and healthy and has lots of color and flavor. I will be testing this one out really soon! From Healthy Happy Life.

1 15 oz can of organic butternut squash (or fresh puree)
1/2 cup white bean hummus
*I used Trader Joe's Tuscan White Bean hummus which has tahini, Northern White Bean and garlic accents.
2 tsp roasted garlic
1 cup fresh arugula (crunchier long stalks work best, not baby leaves)
1 Tbsp maple syrup
1/2 orange squeezed
1/2 orange, peeled, sliced into cubes
1 Tbsp fresh orange zest
dash cinnamon
1/4 tsp salt
dash pepper
dash cayenne on top
drizzle of EVOO on top

1. Zest your orange into a large mixing bowl. Then slice orange in half. Squeeze half into the bowl and peel, dice the other half. Toss the orange cubes into the bowl, but leave out a few fresh oranges for garnish.
2. Add the hummus, garlic, maple syrup, cinnamon, butternut squash, salt and pepper into the bowl. Fold and mix well with spoon. whip into a fluffy mixture.
3. Finely chop your arugula. Fold it into the mixture - leave out a few bits for garnish.
4. Place in a 250 degree oven to heat for 25 minutes. Or stick in microwave until heated through (about 1-2 minutes)
5. Garnish dip with arugula, orange, dash of cayenne and a slight drizzle of good olive oil. Serve warm with bread slices for dipping.

Neutral Fall

noreply@blogger.com (Jaclyn) — Wed, 20 Oct 2010 02:18:00 +0000

I love love love this Fall board and just had to re-post it. Thanks Creature Comforts!

Vintage Music Style Shoot

noreply@blogger.com (Jaclyn) — Mon, 18 Oct 2010 12:40:00 +0000

A few weeks ago I had the opportunity to collaborate with some awesome local vendors to produce this beautiful wedding style shoot. We chose a muted vintage music theme with pale pink, bubblegum and grey as our color palette. I created the dessert table which featured some handmade marshmallows, mini powered donuts, pink lemonade cupcakes and vanilla meringues. I also made the paper bunting and the cupcake flags for a DIY addition.

We borrowed a lovely short Vera Wang dress from the ladies at Anna Be and styled the bride and groom with a 1940's look. I love the youthfulness of the models and how the late afternoon light creates soft lines.

The bouquet and centerpiece were full with dahlias, roses and hydrangea and the groom's boutonniere was made with paper and buttons. The menu, place cards, escort cards and table number were made also DIY projects.

The shoot took place on a beautiful late summer evening in Colorado. Accessories were from local shops and most of the furniture was from our own collections.

Vendor List:
Dessert Table- Lemon Sprinkle Events
Photography- Laura Murray Photography
Flowers- Pink Posey Design
Makeup- Jenece Amella
Dress- Vera Wang via Anna Be Bridal Boutique
Cupcakes- Happy Cakes
Models- Alisa Gandin and Roman Bykov

Pumpkin Carving Then and Now

noreply@blogger.com (Jaclyn) — Fri, 15 Oct 2010 22:25:00 +0000

I can remember going to the pumpkin farm each year as a kid. Hayrides out to the field, choosing just the right one, hot apple cider to warm my hands and then heading home to plan the face. Back in the 80’s it was all about the face… pretty simple eyes, nose and mouth. Although, my dad was pretty artistic and often added ears, eyebrows and sometimes even glasses. Then came the stencils and special tools and the face just wasn’t good enough anymore.

The last few years I have been craving pumpkins with my husband, who does it because I tell him “it will be fun” but then gets frustrated (just like me) when the witch stencil proves to be nearly impossible to carve.

My favorite part is scooping out the goop inside and then toasting up the seeds for a snack. I think this year I am going to try something new… maybe I need some new tools as well??

{Sunset}

{Martha Stewart}

Wedzu: Indie and Handmade Weddings

noreply@blogger.com (Jaclyn) — Wed, 13 Oct 2010 00:36:00 +0000

I just came across Wedzu.com today and wanted to get the word out about it. Great handmade awesomeness to buy for your next wedding or event. I like the simple design of the site and how you can easily search by designer or product type. It is like etsy but completely centered on all things wedding. Of course... I think to myself: Why wasn't this around when I was planning my wedding!?

Cozy up to the Fireplace

noreply@blogger.com (Jaclyn) — Mon, 11 Oct 2010 13:49:00 +0000

The evenings are getting colder and this is the time when I start dreaming about a fireplace. I would love one of these to curl up in front of with a good book and a cup of tea.

{AFCD}

Amazing Autumn

noreply@blogger.com (Jaclyn) — Sat, 09 Oct 2010 13:53:00 +0000

I adore these colors!From Betsy White.

Recipe Day: Pumpkin Pecan Cheesecake Pots

noreply@blogger.com (Jaclyn) — Fri, 08 Oct 2010 02:00:00 +0000

These little pots of goodness are layered with graham cracker crumbs, pecans and pumpkin infused cheesecake batter. And then topped with some light whipped cream for a dessert perfect for a fall dinner party with friends. These are easy to make and can be done ahead of time as well.

Ingredients:

1 cup graham cracker or gingersnap cookie crumbs
1 T. butter, melted
8 oz. cream cheese
1/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup whipping cream
1 teaspoon vanilla extract
14 ounces pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cloves
1/8 teaspoon cardamom
1/8 teaspoon xantham gum (optional - a natural thickener)
1/2 cup chopped pecans
4 whole pecan halves
sweetened whipped cream for garnish

Directions:

Preheat oven to 350º (I used the toaster oven). Crush the graham crackers or gingersnaps to create crumbs. Add melted butter, stir well to combined. Spread on baking sheet. Toast in the oven 3 – 5 minutes until crumbs start to brown. Cool.

Process the cream cheese, sugars, cream and vanilla in a food processor until smooth. Add the pumpkin puree, cinnamon, allspice, cloves, cardamom, and xantham gum. Process until smooth.

Spoon a half of the graham cracker crumbs into four 1/2 cup-capacity dishes, layer on a few chopped pecans. Divide half of the cheesecake mixture evenly between the dishes and top with the remaining graham cracker or gingersnap crumbs and then more pecans. Divide the remaining cheesecake mixture between the dishes.

Garnish with whipped cream and pecans. Refrigerate for 1 hour or until firm. Serves 4.

Recipe and photos from Good Life Eats.

Pink and Brown

noreply@blogger.com (Jaclyn) — Wed, 06 Oct 2010 13:07:00 +0000

Love this board from Creature Comforts.

Classic Bride board with an ice cream sandwich!

Treats from 100 Layer Cake.

J.Crew Handbags for Fall

noreply@blogger.com (Jaclyn) — Tue, 05 Oct 2010 00:38:00 +0000

It has been a while since I posted anything J.Crew... but these bags deserved some recognition. The colors, hardware, shapes and sizes are just right this season.

Recipe Day: Brazilian Vegetable Feijoada

noreply@blogger.com (Jaclyn) — Sun, 03 Oct 2010 00:22:00 +0000

Vegan Brazilian Rice and Beans, or Feijoada, sounds perfect for an early fall dinner. Great colors and flavor combinations. Just right... from Naturally Ella.

Ingredients

1/2 cup brown rice
1 cup water
1/2 cup tomato sauce
1 tablespoon olive oil
1 medium onion
2 cloves garlic
1 medium sweet potato peeled and cubed
1 cup black beans rinsed and drained
1 medium green pepper
1 small hot pepper (like fresno)
1 large tomatoe diced
1 teaspoon red pepper flakes
2 teaspoons cumin
1 teaspoon thyme
1/4 cup cilantro
1 cup veggie broth
1 tablespoon lime juice
salt and pepper to taste

Directions

In a medium pot, bring tomato sauce and water to a boil. Add rice and bring to another boil, cover and reduce to a simmer. Let cook for 25-30 minutes until rice has absorbed all the liquid.
While rice is cooking, in a large skillet heat olive oil over medium heat. Add onions, peppers, and garlic to the olive oil and saute. Once onions and peppers begin to soften, toss in veggie broth, sweet potatoes, thyme, cumin, and red pepper flakes. Let simmer over medium heat until sweet potatoes are cooked through and add in beans, tomatoes. cilantro, and lime juice. Continue to heat mixture for another five minutes. Serve with rice and with a sprinkle of cilantro .

Etsy Find: Third Willow Weddings

noreply@blogger.com (Jaclyn) — Thu, 30 Sep 2010 13:39:00 +0000

Third Willow Weddings has some beautiful items for brides, grooms, bridesmaids and anyone looking for a cute clutch or pretty sash. Beautiful and colorful silk, feathers and rhinestones fill the collection.

Wine and Cheese

noreply@blogger.com (Jaclyn) — Wed, 29 Sep 2010 13:12:00 +0000

Here is a lovely wine, cheese and autumn inspiration board from over at coco+kelley. The images and colors made me want to catch a plan to Sonoma and devour a glass of wine and some serious cheese while watching the sunset over the vineyard. Ahhhh.

Recipe Day: Pumpkin Blondies

noreply@blogger.com (Jaclyn) — Mon, 27 Sep 2010 13:05:00 +0000

To me, these are irresistible. First of all, I LOVE anything with pumpkin, and then when you add chocolate to the mix... come on, seriously. So delicious! These sound amazing and I am just waiting for the right evening to bake a batch to share with friends.

From My Baking Addiction-

Ingredients
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pure pumpkin puree
2 cups dark chocolate chips
3/4 cup pecans; roughly chopped

Directions
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides. Grease with nonstick cooking spray.
2. In a medium bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
4. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips and pecans.
5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Storage: Store the pumpkin blondies in a single layer inside an airtight container for up to three days.