A few weeks ago I worked on a beautiful wedding. (I posted the invitations here). We carried the invitation theme through several of the wedding day details, and the reception was absolutely gorgeous!

There were a LOT of escort cards, and Anthony helped me line them up at the entrance. The bride collected lots of pretty purple vases and candle holders that she placed all around the reception.For escort cards, I think it’s best to keep it simple, especially for weddings with lots of guests. I like using large, clear type so guests can locate their names in even the dimmest candlelight.

For table numbers, the bride purchased these simple white picture frames from Ikea, and I printed simple numbers on a deep purple background.The tables had a variety of stunning arrangements by Central Park Flowers.The bride is an orthodontist and the groom a dentist, so they placed a tooth-shaped chocolate at each place setting. I supplied the labels and menus.Finally, I created some signs for the couple’s specialty drink.All the details came together for a really stylish wedding!

Venue Scranton Cultural Center

Flowers by Central Park Flowers

Event Planning by Kelly Harrington

Catering by Constantino’s

Etsy is made for weddings, seriously. I really wish I could get married again just so I could buy everything handmade from etsy. If you’re in the market for a beautiful sash, maybe for a bridesmaid’s dress (like my cousin Margi), I found a ton of options:

This lovely lace version from LoveLikeStyle

Pretty Pink Flowers, also from LoveLikeStyle

Stunning Beaded Medallions from Lucy Bridal Boutique

Big Blooms from BridalShoppe

Ornate Vintage Flowers from The Red Magnolia

This Super Glittery Style from Boutique Corner

I love a good appetizer and I live for dips. This weekend Anthony and I made a perfect, amazing dinner and ate it in my favorite location – on the coffee table. 

When I saw this recipe for hummus on Smitten Kitchen, I knew I had to make it. I felt like a crazy person taking the skins off of the chickpeas, but ohmygoodness it was worth it! I modified the recipe slightly, roasting the garlic first before adding it. I also made twice as much because we really love hummus in this house.

Because Anthony likes his hummus spicy, I put some chopped hot red peppers on the side so he could mix it up. I also added some cucumber sticks, some proscuitto and a little cheese for variety. We gobbled everything up with toasted naan and multigrain baguette while watching Flight.

It was pretty much a dream date.

This weekend I made a batch of my absolute favorite cupcakes in the entire world. They require a little bit of work, but they are 1000% worth it. Trust me.

Look at that – don’t you want to eat it right now? Here’s what you need to do:

Step One – Make Lemon Curd and put it in your fridge.

Step Two – Make some lemon cupcakes, either from a box mix or from a recipe like this one.

Step Three – After the curd is chilled and the cupcakes are baked and cooled, scoop out the center each cupcake using a tablespoon or a fancy gadget like this one. Spoon a little lemon curd into each cupcake.

Step Four – Frost the cupcakes with Simple Marshmallow Frosting (recipe below).

Simple Marshmallow Frosting

- 1 1/2 cup sugar
- 1/2 cup water
- 1/2 teaspoon cream of tartar
- 3 egg whites
- 1 tablespoon vanilla extract

1. Combine sugar, water and cream of tartar in a small saucepan and cook over high heat until sugar is dissolved.

2. While sugar is cooking, beat egg whites and vanilla in the bowl of a stand mixer until frothy.

3. Continue beating egg whites while slowly pouring sugar syrup into bowl. Continue beating on high speed until frosting is fluffy and hold stiff peaks. The mixture will be thick and soupy at first but leave the mixer running – the results will be amazing!

Step Five – Stuff your face (I did!)