January 17, 2018

MOMMY AND TODDLER VALENTINE PARTY

January 17, 2018/ MARLAN

One of our favorites: Mommy and Toddler Valentine Party! Here are the details on our design -- filled with pink, hearts, flowers and balloons -- and photos by One Eleven Photography.

Photo: Jenna Elliott, One Eleven Photography

Lets take a moment for Mila's outfit before we get to the party details. She's wearing a Wovenplay gold sunsuit, Tutu Du Monde cape via Shop Belle and headband via Thumbeline.

The neon pink “KISS” party favor bags by Meri Meri via Paper Source sent me into a tizzy, so I incorporated them into the tablescape to hold the “VALNTN” balloons from Shop Sweet Lulu.

You may recognize the “HAPPY” piñata letters from Mila's 2nd Birthday Party. I DIYed them from an Oh Happy Day! tutorial.

Twink saved hundreds of dollars on our party budget by making the three layer naked cake herself. It’s a Pamela’s Vanilla Gluten-Free Cake Mix. And then I decorated it with peonies, anemones and ranunculus in pink, coral and magenta.

Heirloom LA did gluten-free pizzas with a choice of cured meats or vegetables. They also did a delicious crudité platter with homemade ranch and spinach dip.

"I love you more than pizza."

Twink made the fresh fruit tray with organic, seasonal finds from a local farmer’s market and melons from Whole Foods.

Twink made organic strawberry water and raspberry lemonade from scratch.

For the crafting station, I wanted something that wouldn’t intimidate non-crafters, so I opted for a simple feather mobile. I pre-painted the feathers in six different colors for guests to choose from, supplied driftwood, thread and twine, and voila!, moms and kids crafting together!

Twink and Brixton even got in on the balloon pit fun. And by the way, the gold balloon pit is just a cheap drugstore kiddie pool covered in gold duct tape.

The giant inflatable hearts and party favors are from Oriental Trading.

You can also see more fun stuff on Style Me Pretty Living.

Happy Valentine's Day!!! XOXO

June 13, 2016

MILA'S PEONY PICNIC BIRTHDAY PARTY

June 13, 2016/ MARLAN

It's Mila's birthday week! So I'm reminiscing and looking back. Here's a peek at her 2nd birthday. You may remember it from 100 Layer Cakelet (and as one of their favorite kids birthday parties of 2014). Hopefully, I've included a few here you haven't seen before.

All photos by Jenna Elliott of One Eleven Photography.

I had planned an elaborate balloon overhang, à la Geronimo Balloons, but my helium resource fell through. So I went to plan b by criss-crossing twine amongst the trees and hanging the balloons from there.

These were literally the last batch of coral peonies for the season.

I love this gold twine for the cutlery so much. I hope I can figure out something as good for Mila and Brixton's birthday party this weekend!

All resources listed here.

April 06, 2015

SALTED PRALINE + DARK CHOCOLATE MATZO

April 06, 2015/ Laurén

It feels as though it has taken me lifetimes to come up with a fabulous matzo treat recipe. I finally think I have a winner. This was a hit with my family and I have to admit I have a bit of an addiction to it now. I always strive to make things a little less junky and higher quality than what you can find at even a high-end store. I ended up going back to one of my old staples - butter and maple syrup, as the base of my almond praline. Lightly baking the matzo really makes for a perfect crunch. Add on some good dark chocolate and sea salt and I'm hooked!

Ingredients:

4 Sheets of Matzo (I used gluten-free)

3/4 Cup Maple Syrup

1/2 (1 stick) butter

1/2 Cup Sliced Almonds

1 Teaspoon of Vanilla

1 - 3.5 Oz. Bar of Dark Chocolate (I like 70% so it's not too sweet)

1 Tablespoon Sea Salt

Preheat oven to 250 degrees. Cover a baking sheet with parchment paper. Lay the four sheets of matzo out on the paper. Don't worry if it breaks, We'll be breaking it up later anyway. Place in the oven for 10 minutes, until a light golden brown, and then put aside.

Place butter, maple syrup and a pinch of salt in a saucepan on medium-low heat. Allow to melt, stirring occasionally as to not let it burn.

Bring mixture to a gentle boil, stirring more and more. Allow it to simmer and thicken for 5 minutes, stirring almost constantly.

Add vanilla and almonds. Allow to bubble and simmer for another 5 minutes. Lower heat as needed. Stir almost constantly so it never burns. Remove from heat. Allow to cool for 5 - 10 minutes. Once it cools slightly, it will have a nice caramel consistency.

Distribute the praline evenly to each of the four crackers. Spread it out GENTLY to cover the majority of the matzo surface. Allow to set for at least ten minutes. Even better if you can stick it in the fridge.

Break your chocolate bar into large pieces and place in a small saucepan on low heat, stirring constantly, until it is melted. Using a spoon, drizzle the chocolate over all of the matzo. Do this however you like, making your own modern art. Once you have all of the chocolate on the matzo. Place immediately in the fridge. Cool for 10 minutes.

Remove from fridge. Sprinkle sea salt evenly over the matzo. Use as much or as little salt to your personal taste. Place back in the fridge and chill until the chocolate has hardened completely (at least 1 hour).