For today’s tried and true New Orleans wedding, captured by Clary Pfeiffer Photography, included everything from a champagne wall to a Second Line with nearly 100 of the couples guests parading through the streets! Held at the Il Mercato, the couple tied the knot, surrounded by friends and family and overflowing florals by Giverny Design, all planned by Ruby and Pearl Events. Take a look below and grab a pen to add ‘champagne tower’ to your wedding to-do list!

FromClary Pfeiffer Photography …Laura & Kevin’s destination NOLA wedding was a mix of fun and classic – the couple celebrated with a Second Line parade for their guests welcome party and a Champagne Tower for the wedding reception after their vows in the rain.

From the Bride…We said “I do” in New Orleans, Louisiana. Long before our wedding day, we felt a connection to the city as a couple — and now having begun our marriage there: New Orleans will forever hold a grip on our hearts.

We welcomed guests from over the country (and world) to partake in an extended weekend with us in the Big Easy. We kicked off celebrations Friday for our rehearsal dinner, followed by a Second Line parade through the French Quarter: which is a quintessential tradition in New Orleans. Nearly one hundred of our wedding guests paraded through the city’s historic streets to the sound of brass musicians the evening before the main event on Saturday.

Our wedding day was a beautiful, magical blur for Kevin and me — surrounded by our loving parents, family, friends, bridesmaids, groomsmen, and pastor from my hometown. The Garden District provided a truly special setting for our celebration, which felt romantic, lush, and fun.

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Photography: Clary Pfeiffer Photography | Videographer: Brooke Boyd Photo + Film | Event Design: Laura Platt | Event Planning: Ruby and Pearl | Floral Design: Giverny Design | Wedding Dress: Pronovias | Cake: The Royal Cakery | Invitations: Scriptura | Ceremony Venue: Il Mercato | Ceremony Venue: Il Mercato | Bridesmaids' Dresses: Jenny Yoo | Catering: Joel Event Catering | Makeup: Lynna Vo | Calligraphy: Calligraphy By Maria-Helena | Groom's Attire: Tuxedos To Geaux | Ceremony Band: Kinfolk Brass Band | Reception Band: NOLA Dukes Band | Rehearsal Dinner Venue: Brennan's | Rentals: Luminous Events

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Bridesmaid

Jenny Yoo

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Did you know that 9% of Americans choose to eat their pie crust first, before they start in on the filling? And did you know, that when asked if one would prefer a friend, a family member or a pie as their plus one, 29% chose the pie? Just kidding, I made that last bit up. But the first fact is definitely true (according to the internet) and is precisely why pie making, and more specifically #pieart, has become something of a fan-sport. It’s the intricate layering of exquisitely cut dough, the intentional design, the gentle browning until the color is just so, such that when pulled from the oven, the pie just might resemble something you would frame and hang in your house. Yep, that’s #pieart.

And today, we are getting down and dirty with the reigning Queen of instagram’s most liked pies, the lovely and crazy talented Helen Nugent. Founder of the gorgeous Pie-Eyed Girl blog, the cult followed instagram account @BatteredNBaked and the stunning new book on pie artistry, Pie Style. And get this. Helen is a home baker, no formal training at all. Which means that this is SO doable for any of us that consider ourselves pie fancy. Anyway, grab a cider, pull on those cozy socks and read on to discover the tips and tricks that Helen is so graciously spilling with all of us budding pie-artists!

SMP: Let’s talk basics. Can you tell us about your pie-making toolkit? What is inside and what do you rely on most to execute your designs?

HN: There are LOTS of tools because I’m a gadget fanatic! These are some of my favourites that I list in my book. Here are my top 12:

• Baking Steels/Pizza Stones/Baking sheet. I love baking steels because they provide a consistent, even heat that helps crisp up the base of the pie before it has a chance to absorb any juices and cause a soggy bottom. Pizza stones also work well but they don’t store as much heat as a baking steel, and cleaning up spills can be messy. A third option is a preheated baking sheet. While it will not get as hot as a steel or stone, it will definitely help prevent that filling from breaking through to the bottom of your pie.
• Cookie Cutters. Cookie cutters are an easy (and inexpensive) way to pretty-up any pie top. With so many beautiful cookie cutter shapes to choose from, from tiny flowers and geometric shapes to realistic leaves and novelty shapes, they’re an easy and inexpensive way to create a stunning look for your pie.
• Craft Paintbrushes/Pastry brushes. Craft paintbrushes make excellent (and inexpensive) egg wash tools. I especially love the little, thin ones that can get into all the nooks and crannies of my pie decorations. Just make sure that the brushes you use haven’t been used for any non-food related tasks. If you choose to go with a pastry brush, look for one with soft, natural bristles rather than silicone ones which won’t give you an even wash.
• Digital Weight Scale. When I teach people to make pie, one of the first things I encourage them to buy (after a rolling pin) is a digital weight scale. Unlike measuring, when you weigh your ingredients you get the same result every time. Recipes are easier to scale up and down accurately. The best part of a digital scale is the ‘tare’ feature which resets the scale to zero. This allows you to weigh all your ingredients in one bowl, simply by hitting tare between each addition.
• Food Processor. A food processor is my go-to for making pie dough. Why? Because it has the power to make anyone a pastry hero. Really, it’s almost criminal how easy it is. That’s not to say you can’t make pie dough by hand or with a stand mixer but you can do it faster and with more consistent results with a food processor. Look for a processor that has at least a 10-cup capacity so it can easily accommodate pie dough for a double crust pie.
• Hobby or Utility Knife. A sharp hobby or utility knife with replacement blades is one of the handiest tools you can have in your pie toolbox. With a fine tip and beveled edge, you’ll get sharp, accurate cuts in your dough and better control than a standard paring knife can provide.
• Impression or Embossing Mats. Traditionally used by cake decorators for fondant-based cakes, impression mats are great for giving your pie tops a “one-of-a-kind” look. Some of my favorites designs include lace patterns, delicate flower designs and wood grains. Available in a variety of sizes, the best mats are made from silicone, which tend to have the deepest impressions so they hold the final design.
• Multi-wheel Stainless Steel Lattice Cutters. Five to 7 wheel lattice cutters are real time savers, letting you cut multiple and consistent size strips of pastry dough every time. And because the lattice wheels are adjustable in size, you can cut your strips as narrow or as wide as the cutter will allow.
• Off-set Spatula. An off-set spatula is one of my favorite pie decorating tools. I use it to transfer pastry cut-outs and other decorations from my work station to my pie without worrying about warming them with my hands or bending them out of shape. It also does double-duty as a tool for smoothing the tops of curd and meringue pies and getting filling into every corner of a tart pan, My favorite offset spatula has a 4 ½-inch blade.
• Rimless Baking Sheets. A rimless baking sheet is my go-to when making pies. If I’m building a pie top off the pie, and want to move it to the refrigerator, I can slide the design, parchment paper and all, onto it without disturbing the design. It’s also large enough to hold a variety of cut-outs and decorations so I have fewer pans to juggle in and out of the refrigerator.
• Rolling Pin. I use the classic variety of rolling pin, called a Baker or American rolling pin. It has a cylindrical wood barrel that rotates around a rod, fitted with ball bearings, and a handle at each end. This is my personal favourite because it is comfortable to use and the ball bearings allow for smoother, longer rolls. It’s also the type that I’ve been using all my life so the one I feel most comfortable with.
• Ruler. An 18-inch, clear, plastic ruler is invaluable for everything from determining the width of lattice to setting a straight edge. Silicone Rolling Mat. These non-slip mats feature a handy imprint of circles in several different diameters and ruler markings up the sides to help you roll your pie dough to the correct size.

SMP: Do you have a favorite pie plate that yields the perfect pie crust?

HN: I think that, at the end of the day, the best pie plate for you is the one you reach for most often. I love affordable, dark metal plates because they conduct heat rapidly and consistently and give me a crisp, evenly browned crust. Glass pie plates are another good choice as they also conduct heat evenly with the added bonus of being able to see your bottom crust browning. I also love tart tins, especially ones with removable bottoms. They’re great for curd and fruit tarts but I also like to use them for pies. Yes, perhaps it’s a bit unconventional but you can bake a pie exactly the same way in a tart tin as you can a pie pan and you get the added bonus of having a variety of shapes to choose from … Plus really pretty fluted pastry edges to your pie!

SMP: Now, in my very not-studied mind, seems like there is always a bit of a debate on what type of fat to use in a pie crust. What is your go-to? 

HN: Salted butters vary in their salt content. For that reason alone, I use unsalted butter because it allows me to control the salt content by adding it separately.

SMP: Butter is better, got it. Do you ever use Cream Cheese, Shortening, Lard or Coconut Oil (or any other secret ingredient) in your dough? 

HN: I experiment with different types of pie dough all the time. My go-to is my All-Butter Pie Dough because it delivers the best combination of flakiness and flavour. I’m not a fan of shortening-only pie dough because it has no flavour (although it does deliver a lot of flakiness) unless its paired up with a really flavourfill filling like cranberry. I prefer to use shortening in a butter + shortening combo pie dough.

SMP: How thick do you roll out the base dough vs the topper?

HN: I tend to use ⅛-inch for both the top and the bottom layer. If the topper has a solid top and then decor like leaves or braids on top of it, I will roll the topper out as thinly as possible to make sure everything bakes evenly.

A handy tip for knowing if your pie dough is ⅛-inch thick is to stack two quarters on top of each other. That’s ⅛-inch.

SMP: How do you ensure the most beautiful golden color on your crust? Butter? Milk? Egg Wash? Sugar?

HN: I whisk together one egg yolk mixed with one teaspoon of hot water. Then I run it through a small strainer to remove the chalaza (or “stringy white things” as I like to call them). I end up with a beautiful, smooth glaze that I can apply evenly across my pie top. If I have time, I like to apply one thin layer of egg wash and then let it dry in the refrigerator for about 10 minutes and then apply one more layer before the pie goes into the oven.

The secret to an even golden colour is to apply it EVENLY and to take your time and and to get into all the nooks and crannies.

SMP: Blind Baking Crusts. Yes or no? And why?

HN: There are two types of blind bakes that I use — partial and full — and I use them in the traditional way. A partial blind bake is perfect for a pie with a filling that will go back into the oven to bake further (like a quiche). A full blind bake is used for cooked fillings like curds that do not require further baking. I know a lot of people swear by doing a partial blind bake for all their pies as a way of warding off a soggy bottomed pie and getting a crispy bottom but I find that to be very labour-intensive and not always practical.

The best way I know to prevent a soggy bottom is gently pre-cook your fillings on the stove (just until they begin to thicken) before adding them to the pie shell (cooled of course) and to freeze the pie before you bake it. That way, the filling doesn’t have time to seep into the crust before it has had a chance to bake.

SMP: 1/8″ dough, check. Nooks and crannies with the egg wash, check. But what about forming the dough. Is there a trick to getting each ornament or decorative piece to hold its shape? 

HN: The key to successful decorating is to keep your pie dough chilled. It should feel firm and cool before you start cutting, latticing or braiding. If your dough warms up as you use it, slide it onto a cookie sheet and return it to the refrigerator for about 5 minutes. A cold piece of dough will reward you with straight strips of lattice, less sticking and cleaner edges to your cuts outs. After your decorations are cut, keep them in the refrigerator until you need them. Because they’ve been kept chilled, they’ll be much less likely to rip, tear and flop.

SMP: I noticed that your pies all tend to differ in terms of the amount of coverage that they provide to the filling. Is your topper design dictated by the type of pie filling you are using?

HN: It’s more in the bake times. I want the filling and the top to be baked at the same speed, both finished at the same time. Every pie is different but it has gotten to the point where I know what will bake in the time I have in the oven, thus what type of top to use.

SMP: Do you generally bake your toppers separately or on top of the pie? Seems like tricky business to transfer a pie topper onto a pie!

HN: 90% of the time, I bake my toppers on top of the pie. For some, like pumpkin pies, I will bake the toppers separately and then place them on the pie. The main issue you have to deal with when you do this is shrinkage and distortion. I also make my pie toppers about 10% bigger than I normally would to account for the inevitable shrinkage you will get in the oven. On the odd occasion where it is too big for the pie when it comes out of the oven, I run a vegetable peeler GENTLY around the edges of the top to thin it out. This takes a bit of practice and a lot of bravery so might not be something everyone would want to tackle.

A good tip for preventing shrinking and distortion in a pie topper is to freeze the topper before you place it in the oven. The shape and decorations tend not to distort when they are frozen because the dough has already started to ‘set’ before it has a time to distort.

SMP: Your designs look as gorgeous after the bake as before. Perhaps even more so. How do you get that entirely even, perfectly golden hue without burning the smaller pieces? 

HN: If you are making a highly-decorative pie, the last thing you want to see is all your hard work go down the drain if it burns in the oven. Once my pie goes in the oven, I watch it like a hawk! I set a time to go off every 15 minutes during the baking phase so I can cover any pieces that are beginning to brown too quickly with little bits of foil. Yes, it does mean staying near the oven but is time well spent when you end up with a beautiful, evenly browned pie.

SMP: Do you have a good rule of thumb for baking times? 

HN: I think people underestimate how long you can leave a pie in the oven. The golden rule is “until the fruit bubbles in the middle” but I’ve seen many people pull it at the first sign of browning. Leave it in there until you are happy with the colour. It’s very difficult to overbake a pie (unless you forget about it all together).

SMP: In the hurry and rush of Thanksgiving, many people tend to bake their pies a few days in before the holiday. How far in advance can you make a pie and still have taste as fresh and delicious as the day it was made?

HN: For the freshest results, I suggest baking the pie on the day you are going to serve it but allow at least three hours for the filling to set before serving it. One of the most common complaints that people have is a runny filling but nine times out of ten it can be avoided if you give the filling time to set.

If time is an issue, you can also freeze a baked pie (just make sure you double wrap it in saran first) in advance. It will easily keep in the freezer for 3 months. When it’s time to defrost, leave it in the refrigerator overnight and then crisp it up in a 350F oven for about 15 minutes. You’ll have a hard time separating it from a freshly baked pie.

all photos by James Brand

SMP: We are talking a lot about best Covid practices for this holiday and hand pies / individual pies might be just the ticket. Are there any tips you have to ensure a delicious individual bake? 

HN: Hand pies and individual tarts are perfect for the times we live in. My tips for success include not overfilling the pies (1-2 tbsp of filling goes a long way), and thoroughly sealing the edges. You’ll also get a lot less leaking if you create a vent in each hand pie so steam has somewhere to go other than out the sides of your hand pie.

From Magi Fisher, photographer and lawyer-extraordinaire:

One of the most common mistakes I come across in the wedding industry is the lack of attention paid to contracts. When you run a wedding photography business, contracts aren’t just a good idea – they’re essential. Not only do they protect you, but a thoughtfully composed contract makes expectations, services, and deliverables clear from the get go. This means your client knows exactly what they’re signing up for and can communicate any questions, concerns, or priorities before officially enlisting your services. Sounds ideal, right? Happy clients are good for business. This means you can’t just copy and paste some other vendor’s contract you happened upon and call it a day. It needs to be customized for you, your state, and your services. So pull out your current client contract and give it a good looksee. Here are the top five clauses you need to cover:

Travel

Don’t fall into the trap of thinking that the cost to travel to a wedding you’re shooting falls on you if it’s not a destination wedding. A wedding in your state might still be a two hour drive each way! Not only does that add time to your work day, but it’s also mileage on your car (hello, maintenance fees), gas, and possible tolls (I live on the Northeast Coast which is apparently obsessed with tolls). Make sure you are calculating and covering the real cost of doing business, which means every single client contract – not just the destination weddings! – needs to cover travel. So what should be included? Set a regional, national, and international fee system, and cover everything from mileage rates to accommodation minimums. Specify whether or not you need travel insurance and whose responsibility it is to pay for it. Spell out when the client can expect an invoice for travel fees and how long they will have to pay it. And finally, if there’s anything COVID-19 has taught us, travel can be unpredictable – and really stinking hard to get your money back. So a non-refundable travel policy works best!

Limitations Due to Venue Rules

What we put out into the world, from publications to our published portfolio, is the best of the best of our work. That’s just good business practices! But it also means that the work your future clients see and fall in love with is likely from ideal events, where the weather was perfect, the clients had impeccable taste and a large budget, and the venue was an absolute dream to work with. Unfortunately, that’s not always going to be the case, so let your clients know up front that some things are out of your control and the end results can be affected. So when the client is searching for a venue, they should find out if flash is allowed, if the religious building gives you free movement and access during the ceremony, and when the reception set up will be completed – those detail photos just aren’t possible if set up is literally happening during cocktail hour! So give your clients a heads up and manage their expectation by spelling out these potential limitations in your contract.

Weather

Let’s revisit that unpredictable weather, mentioned above. You probably let clients know in the contract that you’re not liable for how the weather affects the look of day-of photography coverage. But does your contract give you final say in making the call not to shoot something because of the risk the weather poses to your equipment? And what about the engagement session – that often can be moved in hopes of better weather, but what are your policies? Who makes the final call – you or the client? When is it too late to reschedule, and are their fees involved? This all needs to be included in your contract.

Style

Yes, your availability and your price range certainly affect if a client hires you or not, but the number one reason your clients come to you is because they fell in love with your style. And this is how it should be! But keep their expectation in check at the beginning about editing and revision requests as well as you Photoshop and retouching policies.

Cancellation and Rescheduling

This is probably the most important contract clause of all – and any half decent contract template will include it (if it doesn’t, run, don’t walk, the other way!). But there’s also so much wiggle room here because the circumstances causing cancellations or rescheduling can be so varied, and often so emotional. Trying to explain to a distraught couple who needs to change the date of their Turks and Caicos wedding at the last minute due to a hurricane why they’re getting charged a rescheduling fee isn’t going to go smoothly. Trust me. So make sure every possible situation is covered in the original contract, and in easy to understand language, so you’re not losing money due to circumstances out of your control and they aren’t surprised when they don’t receive their retainer fee back.

Questions to keep in mind when looking through your contract:

Do I spell out what is refundable?

Are additional payments after the initial payment refundable?

Are there fees for rescheduling or postponing?

Does updated pricing apply?

Are there limitations for rescheduling (i. E. The new date must be within six months of original date for same pricing to still apply) or notification requirements?

These are just the tip of the iceberg when it comes to contracts, which is why it’s so important you work with a barred attorney to draft yours. Not only will a comprehensive, clear contract protect you and the integrity of your business, but it will also put your clients at ease, because they will know exactly what to expect. But most of us don’t have the budget to work with a lawyer on a custom contract, which is why I created templates. My goal is to give creative entrepreneurs the legal and business tools they need, without the headache of legalese or the exorbitant fees. As a licensed attorney in the State of New Jersey, I’ve designed these contract templates to set up any creative business owner for success. Each document is easy to modify, with highlighted text to customize it to your business. All templates provide extensive coverage (Yes, I cover everything I mentioned above and more, no clauses needed!) and are valid in all 50 States, plus free updates are included. What are you waiting for?

MAGI FISHER BIO

Magi is a lawyer, educator, photographer, storyteller, traveler, and entrepreneur. Her journey has taken her from photographing professional surfers while swimming in some of the world’s most epic waves to receiving a Juris Doctorate from Rutgers Law. If she’s not photographing a wedding with her husband, Scott, in a remote locale, managing her team of Associate Photographers at Magdalena Studios, or providing legal counsel to creative business owners via Magi Fisher, she’s probably eating an acai bowl, chasing her pup, Arti, around the beach, or watching SVU reruns in her bungalow.

LEGAL DISCLAIMER

This information is made available for educational and general informational purposes only; it is not legal advice for an individual case nor does it guarantee any future result. This material may be improved upon or updated without notice, and Magi Fisher will not be held responsible for any outcomes as a result of this education. Do not act upon this information without seeking individual advice from a lawyer licensed in your state. You understand that viewing this information does not establish an attorney-client relationship between you and Magi Fisher.

This wedding is the epitome of classic – a timeless white and green color scheme, the bride’s bouquet made entirely of calla lilies from Kathryn Anne Weddings, a candlelit indoor reception and the cutest four legged wedding guest! You might even recognize their beautiful venue, Montage Palmetto Bluff, where the Biebers famously tied the knot last year. To see all the reasons why this wedding planned by Spencer Special Events is so incredibly special, don’t forget to check out the full gallery – all captured by Amy Arrington Photography!

From the Couple… The incredible vegetation and water around Palmetto Bluff makes a perfect backdrop for a beautiful event, so we felt like our role was to interfere only minimally and let the space speak for itself. We styled the wedding accordingly: lots of whites, greens, and blues that reflected the environment around us. We wanted the overall impression to be one of thoughtfulness without fussiness—to us, the essence of great hospitality. 

We felt incredibly lucky to have friends and families willing to travel from all across the US (and even some from abroad!) to join us for our wedding. We decided early in planning that we wanted to make sure that all of these people knew how much we appreciated the effort to be with us, so we declared that graciousness was the #1 priority for the whole weekend. This turned out to be a great investment in our ultimate happiness: because we knew that our guests were being celebrated as thoroughly as we were, our own joy came easily. 

The weather in the South Carolina Lowcountry was great during the whole wedding weekend. The only exception—lasting maybe 10 minutes—was a brief rain shower at the end of the cocktail hour following the wedding. Serendipity struck hard: that brief rain shower made for some of the best pictures of the wedding! It also gave us a few minutes of downtime to FaceTime Austin’s grandmother, who was unable to attend the wedding. 

We were grateful to be able to bring our puppy—a Samoyed, named Callie—to the wedding weekend. Callie was a joy the whole time, but she was particularly charming during hair and makeup for the bridal party. At one point, after hours of petting, playing, and dancing with her newfound friends, an exhausted Callie crawled underneath Juliette’s makeup chair and set up shop for the rest of the afternoon. One of our favorite memories from our wedding day was the midnight boat ride that Juliette’s mother had planned for us. In full secrecy, Juliette’s mother planned a midnight boat ride for us to escape the reception. After a full day of celebration and revelry surrounded by friends and family, it was amazing to end our night together (and alone at last!) on the water. It had been such a whirlwind of a weekend, we realized the longest conversation we had been able to have since Wednesday (now Saturday evening) was our vows!

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Photography: Amy Arrington Photography | Hair & Makeup: Bride's Side Beauty | Lighting: JLK Events | Officiant: Reverend John Wall | Ceremony Music: Hilton Head Entertainment | Transportation: Old Savannah Tours | Ceremony, Reception & Rehearsal Dinner Venue: Montage Palmetto Bluff | Escort Card Display: Leftover Ladies | Floral: Kathy Bowen | Linen Rental: Party Tables | Linen Rental: Nuage Designs | Planning: Spencer Special Events | Printing Suite: Low Country Calligraphy | Reception Music: Flavor Band | Rehearsal dinner boat transportation of bridal party: May River Excursions | Rehearsal dinner entertainment: Men of Distinction | Rehearsal dinner hair & makeup: Montage Palmetto Bluff | Rehearsal dinner lighting: Amazing Event Rentals | Rehearsal dinner linen: Party Tables | Specialty Rentals: Ranco Tent Rentals | Wedding Dress Steamer: Sue Landi

We’re sensing a trend here, folks – pastel is having a major moment and we’re beyond excited about it! Today’s gorgeous wedding from Charmed Events Group LLC is the perfect blueprint for how to pull off the pastel trend while keeping it elegant. Pineapple Petals Studio knew exactly how to bring their rainbow inspired palette to life, creating an arbor that we’ll be dreaming about for weeks to come. Trust us, you’re going to want to spend a little extra time of today’s full gallery – all taken by Jasmine Lee Photography!

From the Bride… We had started to plan our wedding 1. 5 years before the wedding without being officially engaged. Trentadue winery was the first of five venues we visited and we fell in love with it immediately so everything else paled in comparison. Once I locked down the venue, I reached out to my talented friend Frances of Charmed Events to help me plan the rest of the aesthetics since we’ve worked together many times before for our common clients and all of their weddings were gorgeous! 

It wasn’t hard choosing our vendors since I’ve worked with almost all of them before the wedding day. I mostly wanted France’s great taste in helping me narrow down the design. We had lots of fun choosing all the beautiful details. Halfway through, we finally got engaged at the academy of sciences which is a special place for us as a couple. My husband had said early on he didn’t really want to be involved, he just wanted a party. So, yes, I made most of the decisions without consulting him which actually made things easier. 

It also meant he was totally wonderfully surprised at how everything turned out so beautifully! The inspiration for our day was Pastel sunsets! We love sunset gazing from our window out to the ocean, and pastel sunsets are our favorite. It gave us the beautiful pastel rainbow color palette to work with that can be seen in our entire wedding. I also love anything shiny, so we incorporated angel crystals in the table decor. Another huge running theme was our love for marvel, so we included rainbow colored crystals as our name placement cards for each person, which pay homage to the infinity stones. Our table names were also the names of the infinity stones and some of our favorite Marvel Characters. Lastly, our first kissed was shared over spotting a jellyfish so Frances of Charmed Events also custom made a jellyfish wall for us too! My favorite moment of the day was walking down the aisle with my parents, and seeing all my wonderful family and friends looking back and smiling at me! I could see lots of happy double chins in my photos during this time.

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Photography: Jasmine Lee Photography | Floral Design: Pineapple Petals Studio | Dress: Galia Lahav | Cake: A Spoonful Of Sugar Cakes | Invitations: The Idea Emporium | Hair and Make Up: Makeup By Quis | Bridal Atelier: Kinsley James Couture Bridal | Planning and Design: Charmed Events Group, LLC | Rentals: Encore Events Rentals | Winery: Trentadue Winery

Thanksgiving. Outside. What could possibly go wrong? No, no. We are not going to think like that. Instead, we are going to embrace the change and arm ourselves for the warmest, coziest, most covid-ly safe celebration ever. Today, we’re breaking down some of the glaringly obvious ways to keep warm – with sources to snag everything – while also cracking the code on some of the more subtle, quieter ways to ensure your family stays toasty and roasty all day long.

photo: white loft studio

THE OBVIOUS.

First up, the obvious ways that you can add a little bit of warmth to your outdoor Thanksgiving. We’re talking heaters and blankets with a few tips on where to buy that won’t totally cripple your bank account. 

photo: Ruth Eileen

Fire Pits. Fire Pits don’t actually provide a ton of warmth unless you are sitting right beside them. BUT. Having some stools or chairs around said pit will provide a warming station that your guests will love. If you want to crank up the style factor, you can put s’mores kits or a hot cocoa cart nearby so that it becomes an activity alongside an opportunity to warm up.

Fire Pits Still Available (at time of publication): SOLO STOVE FIRE PIT | KINGSO OUTDOOR BACKYARD PIT | OUTSUNNY RUSTIC CAULDRON | SUNNYDAZE OUTDOOR FIREBOWL | ESSCHER FIREPIT | SUNNY DAZE OUTDOOR SCREEN | SUNNY DAZE FIRE PIT

photo: Aaron Delesie

Blankets. Blankets draped across each chair would be a gorgeous, Fall-inspired decor touch. But also a thoughtful nod to your guests’ comfort. Now for the dilemma. Do you use your own blankets? Is that safe? (It is as long as you pre-wash them) Do you buy new ones? Can you imagine buying 10 or 12 blankets!? Well, here are a few that 100% won’t break the bank. From personal experience, we used the IKEA Polarvides for an outdoor birthday and let the girls take them home as party favors. At $3 a piece, it was a no brainer.

IKEA VITMOSSA THROW | IKEA POLARVIDE THROW | OLD NAVY BUFFALO PLAID BLANKET | PACK OF 12 COTTON BLANKETS | OLD NAVY RED PLAID BLANKET

Propane Heaters. These will provide a ton of warm and cozy heat. If you have it in the budget to splurge on two, flank your thanksgiving table and you will have happy, happy guests. With covid bubbling underneath all of the celebration, it would be ideal to have separate smaller tables divided up by family so the more heat sources that you can swing, the more confidence you can have in the comfort of your guests. Here are a few propane heaters that are still in stock at the time of publication!

HAMPTON BAY STAINLESS STEEL HEATER | MOSAIC PROPANE PATIO HEATER | HAMPTON BAY PYRAMID PATIO HEATER | MOSAIC HEATER STAINLESS OUTPUTS

Portable Electric Heaters. While these are smaller than their propane siblings, they also don’t provide quite as much warmth. That said, if your space is small or enclosed on a screened patio, an electric heater is a great options as they are often far better looking and more demure than the larger restaurant-style propane heaters. Just a quick note that ALL heaters are selling out like hotcakes. Amazon can’t seem to keep them in stock. So if you see one that fits the budget and will arrive on time, snag it. At the time of publication, here are a few that are still in stock and ready to ship in time for Thanksgiving.

SOARRUCY ELECTRIC HEATER | TAOTRONICS OSCILLATING HEATER | PORTABLE ELECTRIVE THERMOSTAT | PATIOBOSS ELECTRIC WALL MOUNTED HEATER | XBEAUTY FREESTANDING HEATER

photo: white loft studio

Choose the Best Timing. One more little obvious trick. Host your party at peak heat. Usually around 3PM but rewind a bit to 2 so that the temps don’t drop during your actual dinner. If you start cocktails and apps at 2, dinner is served at 3, you can wrap by 4:30 just as it will start to get even cooler (and darker).

THE SUBTLE.

Now, let’s chat about some of the not so obvious ways that you can warm your guests up from the inside out and the outside in. Okay, so “subtle” may be a bit of an exaggeration since you have probably already thought of some of these, but hopefully, we will surprise you with one or two creative strategies:)

photo: Joseph Keller

Hot Drinks. A hot cup of coffee or cider is sometimes all you need to warm up your guests from the inside out. Before you run out and brew the coffee though, spend some time thinking about 1. the dispenser that will keep the hot drink hot and 2. the vessel or cup that will ensure the drink stays warm.

HOT DRINK DISPENSERS: HAMILTON BEACH BREW STATION | NESCO 50 CUP COFFEE URN | THERMAL STAINLESS STEEL THERMOS

CUTE INSULATED DISPOSABLE CUPS: FALL BUFFALO PLAID CUPS WITH FALL WRAPS | HELLO PUMPKIN CUPS | VINTAGE FLORAL CUPS | SO VERY THANKFUL CUPS

Then, to up the style ante, you can turn your hot drink idea into a hot drink station. Something fun, pretty, and practical for guests to enjoy! See some of our favorite ideas below!

photo: Elisa Bricker

Favorite Cider Fix-ins. Rum, Bourbon, Cinnamon sticks, caramel squares, sea salt, candied orange slices, whipped cream, cinnamon, caramel sauce.

Favorite Hot Cocoa Fix-Ins. Bailey’s, Kahlua, Whipped cream, peppermint, marshmallows in various flavors, toffee bits, pirouette cookies, sea salt.

Favorite Coffee Fix-ins. Kahlua, Bailey’s, Chocolate Liquor, Flavoured syrups, milks + creams, bailey’s

photo: Ruth Eileen

Foot & Hand Warmers. If you love to ski, you know how welcome a little foot and hand warmer can be when the temp drops. Place them in little bowls around your yard so that people can use them at their leisure. Make sure to have a place to toss the wrappers and used warmers. Snag yours before they sell out here!

photo: Erin & Courtney De Jauregui

Textiles. While it might be a bit of a hassle to build an indoor room outside, it really will go a long way in warming up your space. Throw rugs, pillows set on chairs, blankets everywhere, even hanging fabric panels to block some of the wind will help in small ways.

photo: Joseph Keller

Strategic Table Placement. Placing the table near a wall or any sort of wind barrier will help keep the elements at bay a bit. Even a pergola or a covered patio will help to shield your guests from frigid temps.

photo: sweet root village

Garage Party. While it’s not as safe as hosting in the complete open air, opening your garage door and having your dining experience weather protected on 3 sides will be infinitely warmer than hosting in the yard. Add a couple of electric heaters and you will likely be quite comfortable. The key is making it feel as warm and cozy as if you were inside, so bringing out a lightweight throw rug, adding a gorgeous centerpiece and some candles, dressing the table in an upscale way. All ideas that will trick the brain into believing that a garage based Thanksgiving dinner is totally normal. Full candor, I couldn’t host a party in my garage. It’s a real mess situation.

Oh! And want to up the safety factor in your garage? Have a few small tables where immediate family only dine rather than one large one, placed at least 6 feet apart.

photo: brett heidebrecht

Outdoor games. While normally added to bring a little charm and fun to an outdoor gathering, outdoor games are great for another reason too…they keep people moving. Moving will both warm their bodies and will distract them from the chilly temps. Big win in our book.

photo: ruth eileen

Dress Warm Reminders. Nothing is more effective in ensuring a happy guest, than a day-of reminder to dress warmer than they would anticipate. I mean, duh. But you don’t want to be pulling out your own clothes to ensure that everyone is warm. Coats and layers, a pair of gloves, cozy socks, even a hat. Just a prompt that will help your guests remember that this year is looking a little different and being over prepared is going to make for a far more comfortable and fun Thanksgiving experience for everyone.

We are never, ever, ever getting over this wedding inspiration. Please excuse the bad Taylor Swift pun, we just couldn’t help ourselves ;) Today’s styled shoot dreamed up by Heavenly Weddings and BearMoose&Fox is all about bright colors, butterflies, and a touch of whimsy. T-Swift was their muse for the overall design, so naturally the bride donned the most beautiful romantic side braid and minimal makeup. To see all the details, including a can’t-miss cascading butterfly cake by Lily’s Cake, don’t miss out on the full gallery!

From BearMoose&Fox… A beautiful summer bridal session inspired by all things butterflies and Taylor Swift. This creation came “to be” out the necessity to personalize a wedding based on bridal preferences – keeping in mind individuality and adding a touch of magic.

There are so many bright and fun elements in this whimsical garden wedding inspiration, but the abstract archway altar takes this inspiration shoot to a whole new level – designed and delivered by Rosetree floral designer team out of Waco.

Butterflies became a central element for this inspiration as they are a crucial part of any garden and add a touch of real and magical all in one. When the cake made its appearance, it was clear that butterfly elements don’t have to be just made out of paper but can be made out of sugar and appear of the bride as an element of style and fantasy.

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Photography: Bear Moose and Fox | Floral Design: Rosetree Floral Design | Wedding Dress : Georgio's Bridal | Cake : Lily's Cakes | Stationery: CMDesigns Weddings | Wedding Venue: Old Bethany | Hair Styling: Labella Salon | Planning : Heavenly Weddings | Rentals: Action Rentals

Let’s face it…eloping these days sounds better than ever and once you see today’s inspiration shoot, you’ll be packing your bags, quite possibly for La Lomita Ranch! This shoot had just the right amount of romance, elegance and a whole lot of adorable flower girls! Brooke Nicole Events planned the elopement shoot with pops of blue and peach from invitations by Kelsey Malie Calligraphy and florals by Flowers by Kim! Check it out below and see all of photographer, Kelley Williams perfectly captured magical moments!

From Kelley Williams Photography…This serene Spanish-inspired chic elopement was the perfect combination of elegance and romance. During this time of Covid more and more couples are choosing to elope with just their closest friends and family. The team wanted to create the inspiration couples are looking for and highlight this new venue! 

La Lomita Ranch is a true hidden paradise along the central coast of California waiting to be discovered. This bed and breakfast is a work of art, and a serene escape from busy city life found just minutes away. The guest rooms were formerly horse stalls, and provide the best R&R for its guests. Designer and planner, Brooke Nicole Events, was inspired by its rich history and architecture throughout, to design a Spanish-inspired elopement for the modern and romantic couple.

Our bride wore a glamorous Badgley Mischka gown and Bella Belle wedding heels with stunning embellishments, while our groom looked sharp in an all black classic tux. Hair and makeup artist, Jennifer of The Queen’s Bees, created a Marilyn Monroe-inspired look on our beautiful bride, with the daintiest curls to highlight her statement jewelry provided by Serengeti West. The metallic makeup with pink and peach tones truly highlighted the beauty in the dress embellishments and gorgeous florals! 

The blooms curated by Flowers by Kim, were tones of peach, blush, coral, and white and were the perfect contrast to blue components used throughout. Calligrapher and stationer, Kelsey Malie, created an invitation suite for guests that was the perfect preview into the day full of thoughtful Spanish-inspired design.

The intimate ceremony took place overlooking a pond in true paradise. The flower girls stole the show in their dresses provided by Epiphany Boutique in San Luis Obispo! 

The reception dinner took place in the main courtyard by the fountain providing the best ambiance for guests. The curved table provided by Bright Event Rentals created the best alfresco intimate dining experience. The linen by Napa Valley Linen complemented the tabletop so well. The pops of blue in the specialty plates were provided by Embellish Vintage Rentals, and All About Events. We were gushing at the dreamy setting created, and it was all beautifully captured by Kelley Williams Photography.

[iframe http://player.vimeo.com/video/438204205 600 338]

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Photography: Kelley Williams | Videographer : Stories Told By Film | Floral Design: Flowers by Kim | Wedding Dress: Badgley Mischka | Cake : Cake Cathedral | Shoes : Bella Belle | Jewelry : Serengeti West | Hair and Makeup: The Queens Bees | Calligraphy: Kelsey Malie Calligraphy | Wedding Venue: La Lomita Ranch | Wedding Venue: La Lomita Ranch | Chairs : Got You Cover'D | Film Lab: Goodman Film Lab | Grazing Board: Farm & Harvest | Groom Tux: Epiphany Boutique | Linens: Napa Valley Linens | Model: Brittany Janae Newell | Model : Elijah Holt | Models: The Erbys' | Planning and Design : Brooke Nicole Events | Rentals: Bright Event Rentals | Speciality Rentals : All About Events | Specialty Rentals: Scout Rental Co | Specialty Rentals : Embellish | Wedding & Flower Girl Dresses: Epiphany Boutique | Welcome Basket : Be Present

For these two high school sweethearts, a destination wedding in Italy was a no brainer after both spending time there! Taking place at the Villa Cetinale, a historic villa, the couple invited their guests to their magical day inspired by the venue itself with its natural beauty – timeless, elegant and full of love. Molly Carr Photography captured it all from the delicate details like the romantic florals by Siloh Floral to the divine scenery! Take a look below and be sure to check out the full gallery to see all of the images of the couples wedding weekend!

From Molly Carr Photography…Clarissa and Daniel went to a very small high school together in Oregon. They had physics class together and used studying as an excuse to spend time with one another. A deep friendship turned into a romantic relationship and they have been together ever since.

Fast forward to June of 2018 and the couple, now living in Santa Monica, went to the beach to watch the sunset when Daniel brought out their special cooler containing glasses and a bottle of champagne. They decorated the cooler during their four-year long distance relationship in college and used to take it on trips together. One side had been left uncompleted, which Daniel had finished with a painting of them sitting on the beach at sunset with the words “The Beginning of a New Adventure”. When Daniel left for college their freshman year, he left her with a letter that promised me one day he would marry her. Each year after that he would write me a going-away love note as sort of reassurance that they could get through another year of long distance. Senior year she never received a letter, instead, Daniel choosing to keep that last letter until the day he would propose. There, watching the sunset, he pulled the letter out of his pocket and asked her to marry him. Of course, she said yes!

For their wedding, Clarissa and Daniel knew they wanted to be able to spend extended quality time with their guests, which is when they turned to the idea of having a destination wedding where they could have several days with everyone together. Daniel studied abroad in Rome and traveled through Italy with Clarissa, so it seemed like a natural choice.

The ancient Medieval town of Siena, Italy played host to Clarissa and Daniel’s elegant affair. Upon leaving the city walls, a twenty-minute drive through the rolling countryside, dotted with olive groves and vineyards, led guests to the village of Cetinale. There, perched regally on top of a hill, they found the historic Villa Cetinale – a papal villa that is now a private estate which plays host to the most exclusive and luxurious destination weddings in Italy. Charmed by the historical architecture, olive groves, and statues around the grounds, the couple booked all of the property’s four villas to accommodate their 60 guests. “We enjoyed meals out on the terrace together and most nights stayed up late, accompanied by more than a few bottles of Brunello,” said Clarissa. “The wait staff is absolutely five-stars. The food is exquisite, even compared to the already delicious cuisine found in the area. In our minds, it would be hard to beat the combination of intimacy and extravagance the venue provides.”

The goal of the wedding design was to create a timeless, classic and old world event, full of gorgeous details and personalization. The source of inspiration came the villa. The soft beige/yellow tones of the walls of the buildings, paired with the tuscan stone and the fall foliage colors, inspired a neutral color palette, founded on oyster, oatmeal, ivory, and some deeper tones of green and black to add interest and contrast. All the styling choices, from the paper goods to the decor, to the floral artistry and fashion choices, had this timeless class and old world elegance in mind. They wanted guests to feel like they had stepped into a real life fairytale, like they were transported inside a movie.

The night before the wedding Clarissa and Daniel hosted their guests for a cocktail reception and dinner inside historic Limonaria. Guests dined at one long table accented by blush florals, arranged in the Ikebana style, which ran the entire length of the table. The multi-course meal featured platters of antipasti, local cheeses, and homemade pasta. Clarissa and Daniel’s guests enjoyed the communal atmosphere, helping fill each others plates and refill each others glasses with some of the most incredible wines in Italy. The starry night sky glittered above Villa Cetinale as Clarissa, Daniel, and their guests laughed the night away. It was absolutely idyllic and the perfect prelude to their elegant wedding.

Nicole of Every Little Letter created the most beautiful invitations and day of paper designs, as the couple wanted every guest to feel special. The suite was designed with thoughtful details and elements that represented Villa Cetinale as well as the day. The invitation card was done on thick cotton in a blind letterpress with a detailed floral border, the wording was set in gold foil as well as the church illustration. The welcome invitation, printed on thick vellum also set in gold foil. Guest addresses were done in calligraphy to match headers through the suite. To keep all the pieces together in the envelope, the paper was wrapped in vellum and held with an oversized wax seal of the Villa.

On the morning of the wedding day, Clarissa and her bridesmaids sipped champagne inside of the noble villa’s royal suite. Clarissa wore a bespoke Monique Lhullier gown. She knew from the very beginning she wanted a timeless silhouette without any embellishments, as that would be the best reflection of her personal style and make me feel the most like herself. To match the dress and let the beauty of the brocade fabric stand out she kept the accessories very simple. She wore a cathedral length tulle veil for the ceremony, drop earrings, and classic white leather Jimmy Choo pumps. Her bouquet was light, airy and feminine that combined lush white and cream garden rose blooms with textured accents of sweet pea, ranunculus, autumn eucalyptus, riceflower, and clematis vine.

To match the elegant tone, Daniel donned Black tuxedo with white jacket and black Ferragamo loafers. Clarissa’s bridesmaids each designed their own gown from Fame and Partner that reflected their personal style so that they would feel good in them, while Daniel’s groomsmen wore traditional black tuxedos.

They decided on doing a first look at the last minute. It took place to the side of the villa and it was the perfect moment to take it all in and calm their nerves. When Clarissa turned the corner and saw Daniel waiting there for her she immediately began to cry. “All the years of dreaming of this day, was finally here. I always like to say we grew up together, and now we get to grow old together.”

The ceremony took place in a Romanesque church, whose foundations were set in the year 1000. The building itself exudes in historical charm and precious historical memories and value. The decor was purposefully kept light, and based on floral and greenery touches and big pillar candles that meant to highlight the most iconic features of the church, the portal and the altar, in a natural and masterly “unkempt” way. Clarissa explained, “There was a ton of emotion built up by years of waiting and the days and hours leading up to the ceremony surrounded by our loved ones. The string quartet played Canon in D, which brought Daniel to tears on the spot. I started crying the second the doors to the church opened. Being side-by-side in this beautiful and ancient church, participating in a traditional Catholic ceremony which felt both timeless and spiritual, was absolutely out of this world.”

After the ceremony, guests returned to Villa Cetinale, and the tone of the decor was meant to be in line with the elegance and formality of the ambience. The cocktail hour was organized in front of the Villa’s main entrance and its facade made the perfect backdrop for the intimate lounge areas and drinks station. They had two signature cocktails – “Grow Old with Me”, a play on the old fashion, Daniel’s favorite cocktail, and “Til the End of Thyme” a gin and thyme cocktail. Clarissa also surprised Daniel with “C+D” branded orange peel garnishes for the cocktails.

For their reception, antique pieces were used to host the escort cards and guestbook station. The imperial table was placed in the center of the big cypress lane on the back of the villa, under a transparent marquee that protected guests from the late October breeze. The weather was actually fantastic and much warmer than anticipated, keeping guests nice and cozy during dinner and speeches. The table was set in a classic and iconic fashion, with crispe ivory tablecloth, white china and english style silverware. The table was made soft and romantic by elegant and overgrown floral
centerpieces composed in stemmed urns, and by the candle light provided by taupe candles on brass candlesticks. The little olive oil bottles that doubled as favors and place cards provided an extra golden touch to the table.

Their dinner began with two pasta courses (homemade mezzelune stuffed with pecorino cheese, pear veloute and toasted pine nuts, as well as paccheri fresh pasta with saffron cream, confit pachino tomatoes and asparagus tips). The main course was Pork fillet with balsamic vinegar from modena sage flavored roasted tomatoes and green beans. After dinner they moved the party from the tent to the front of the villa where they cut their Italian wedding cake. During dancing there was a surprise pizza snack passed around late at night and trays of sweets left out for people to nibble on. The couple and their guests danced until the early morning in which they hopped on a plane and headed to their honeymoon in Morocco!

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Photography: Molly Carr Photography | Floral Design: Siloh Floral | Wedding Dress: Monique Lhuillier | Cake: Galateo Ricevimenti | Invitations: Every Little Something | Ceremony Venue: Chiesa di San Giovanni Battista | Reception Venue: Villa Cetinale | Reception Venue: Villa Cetinale | Engagement Ring: Peter Norman Jewelers | Bridesmaids' Dresses: Fame And Partners | Catering: Galateo Ricevimenti | Makeup: Ana Matanovic, Makeup Florence | Hair: Frank Giacone | Groom's Attire: J.Crew | Groom's Attire: Ferragamo | Bridal Shoes: Jimmy Choo | Music: Wedding Music And Lights | Planning: Laura Bravi Events

Whether it’s your first or fifth time entertaining your loved ones for Thanksgiving (or any holiday for that matter) – the amount of to-do’s can often feel overwhelming at times! From cooking and cleaning to decorating the table, it can be tough to live in the moment and really just enjoy the holiday when you’re the host – right?! Well… lucky for you (and us!), Kimberly of Sisti Co. is here to share her 7 best tips for hosting your best, most stress-free Thanksgiving yet! Keep on reading to find out what they are and don’t forget to check out the full gallery captured flawlessly by Carmen Santorelli for some major Turkey Day décor inspo!

From Sisti Co.… Thanksgiving has always been my favorite holiday. Don’t get me wrong, I love Christmas, but this special Thursday in late November was what I waited for all year. I start with a pumpkin spice cake coffee from my Nespresso collection (I hoarded 14 sleeves of them three years ago )and then I sit myself down to watch the parade. Yes, I still watch the Macy’s Thanksgiving Parade. And I watch ALL of it, from start to finish. Every single commercial, right up until jolly old St Nick arrives at Herald Square. After that- I don my festive apron and begin the creative journey to Thanksgiving dinner. Confession: I am a wedding designer and florist, so I have a good amount of entertaining jewels spread throughout my home and studio. With that in mind, one does not need to have an arsenal of china and fine crystal to entertain-just rent it from one of your local rental companies!

DON’T GO CRAZY.

It’s always tempting to create an inspiration board of ideas and try to incorporate each one into your gathering. Instead, select a color palette that works with your environment and add a handful of ideas from your board. Tabletops already have plenty going on, so keep it simple.

THINK TRAD WITH A TWIST.

With a meal as big as Thanksgiving, guests are unlikely to remember every last dish you’ve slaved over. So make one or two truly sparkle. The easiest way to do that? Add a twist. Brussels with a rich bacon and mustard sauce, caramelized onion and gruyere mashed potatoes, buttermilk biscuit stuffing, cider gravy. You get the drift! Click here for some amazing Tradition with a Twist Thanksgiving Sides!

PERSONALIZE THE EXPERIENCE.

Maybe assigned seats are too formal for you, but offering something to your guests with their name on it, whether it’s a place card, or a handwritten note to know that you’re thankful for having them at your table, goes a long way in making everyone feel included and special. After all, Thanksgiving is a time for giving thanks for those family and friends.

MAKE SOMETHING TOTALLY FROM SCRATCH.

I know making items from scratch can seem like a daunting task, especially when juggling ten other dishes to serve at the same time. If making a homemade dish for dinner that day isn’t in the cards, consider making something ahead, or tackle a dessert that can easily be stored in the freezer, and then thawed and served. Chances are, you might just have a little more skip in your step knowing that you conquered a dish the old fashioned way.

TRIED AND TRUE FOR THE WIN.

A large holiday feast of 25 is not always the time to try out a new recipe that you’ve never tasted.. Instead, stick to items that you’ve successfully made in the past, or that you’ve given a hearty test drive in the days or weeks prior. If it’s a hit and is easy to execute in your list of offerings, add it!

COUNT BACKWARDS. 

There is nothing wrong with dinner being presented a bit later than when you thought it would be ready. However, telling guests to arrive at 4pm and have nothing for them to eat or entertain themselves with until 7pm might be a stretch, especially is there are young children invited. Instead of the last minute panic that ensues when you realize you have THIS MUCH to do, take a step back and plan backwards. 3-5 days ahead, sit down and look over all your recipes. Figure out how much time each needs to prep, how long and at what temperature the oven or stovetop is required, and decide if items can be prepped ahead of time. From there, count backwards in time from when you hope to serve dinner. Build in a 15-20minute buffer for if each dish runs just in case you’re running behind with a last minute guest addition, or stopping a fight between the kids, and write out each into a time schedule. That way, you’ll always know what you have left to do, and nothing will be forgotten because it’s all written out on a handy list for you to check off. I promise you, this works every time. And what’s the worst that can happen, dinner is on time? Well congratulations to you!

TAP YOUR GUESTS FOR THEIR LOVES, HATES AND MUST-HAVES.

Are you a huge cocktail fan, but know your friends are all about wine? Is a child allergic to the apples in the cider served to the kids? Make sure to include another offering so everyone is included. No one wants to be greeted without anything to drink, or something they would want to drink. If you need suggestions, feel free to ask those guests who have different tastes than you. Chances are, they will suggest something, or offer to bring it themselves.

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Photography: Carmen Santorelli Photography | Catering : Sisti & Co. | Calligraphy: TSE Calligraphy | Venue: Private Residence | Candles: Yummi Candles | Floral Design & Planning: Sisti & Co. | Garden Roses: Grace Rose Farm | Linens: Bright Event Rentals | Paper Goods: Minted | Preserved Leaves: Tree Town Paper | Rentals & Tableware: Bright Event Rentals | Serving Pieces: Anthropologie

If you know us, you know we love a bride who’s not afraid to ditch tradition and let her personal style shine bright on her wedding day! One of our favorite nontraditional wedding trends is colorful gowns – who said every bride has to wear white anyway?! Today’s pastel styled shoot planned by The Bubbly Soiree was inspired by the bride’s romantic pink dress. Jessica Vann-Campbell Flowers made flower magic with her cheerful arrangements in blue, pink and peach hues. To see all the details this day has to offer, head on over to the full gallery – captured beautifully by Courtney Bowlden!

From Courtney Bowlden… For this editorial shoot, we started with a couple of ideas at first: Using the Lairmont Manor as the backdrop, a century old estate in Bellingham, WA plus a gorgeous, flowy pink dress for the bride. We then decided to bring in blues, pinks and peach colors reminiscent of a beautiful sunset. 

The vision was of a bride getting ready at a large manor before her intimate wedding. After she is dressed, she walks around the property to enjoy her setting and moments before becoming married. Even with a bit of fun sneaking some champagne and macarons beforehand, she marvels at all that has been completed. We wanted the blues to pop on the table next to her pink dress so put a more neutral colored table linen on. A casual, relaxed napkin, loose centerpiece and gold accents kept the table feeling flowy and romantic. The square shaped cake helped mimic the square shaped table the guests were seated at.

Long runners under the cake continued the flowy, romantic feel for the day. The bar cart was for fun after the ceremony. Cocktails, macarons and extra champagne to keep the party going. The beauty of a bar cart is that it’s portable and can go inside later on in the evening! The settee provided the bride a comfortable, beautiful place to rest after an exciting day.

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Photography: Courtney Bowlden | Planner: The Bubbly Soirée | Florals: Jessica Vann-Campbell Florals | Wedding Dress: Eleanors Bridal | Cake: Honey Crumb Cake Studio | stationary: Impress Ink Stationery Design | shoes: Bella Belle | shoes: Badgley Mischka | hair and makeup: Hair By Alise | Wedding Venue: Lairmont Manor | Candles: Yummi Candles | Cocktails: Emerald City Cocktails | Linen: BBJ La Tavola | Macarons: Bakery Neaveau | Rentals: Cort Party Rentals | linen : BBJ La Tavola

By a show of hands, who has heard something along the lines of “the veil makes the bride” at some point in their wedding planning journey? Well, any of those silly little clichés, really, we’ll be as bold as to say that they’re all fake news. The only real sentiment we can get behind is that “it’s not a wedding, unless there’s cake…” (kidding, of course,  these days, more than EVER before, a wedding can be anything that the couple wants it to be, we’re just particularly hungry for the ones that have cake 😉🍰). Five concentric tiers and tantalizing from top to bottom? Three square levels of luscious, buttercream-frosted perfection? Maybe it’s a croquembouche or a cheesecake, a tower of cupcakes or a creative cookie cake display, perhaps? No matter the look, if it’s a pretty confection, enjoyed in the name of love, it’s a wedding cake and we’ll take it! 

Speaking of taking it, just a couple days ago, we were speaking to a vendor friend of ours who had her own microwedding last month, and she said that one of the highlights of their day was the wedding cake. It was a festive moment and one that brightened up the bitterness that could have befallen her COVID wedding, but didn’t. And we couldn’t agree more! Wedding cake lifts the mood and gives the couple and their guests a little sugar high on top of the wedding high that already accompanies the day. A slice of cake and a dollop of newlywed dust is iconic to the wedding experience, and it’s pretty universal – whether it’s a big wedding, small wedding, just with fam, just with friends, or just the two of you.

Our Style Me Pretty Collection wouldn’t be nearly as sweet without some special cake-related items. We have metallic serving sets, gold-wired toppers, the perfect stand, and the most stunning porcelain cake plate duo for the guests of honor, so there really is no reason you can’t commemorate the occasion #totalpieceofcake.

And some ideas to keep things sweet, if COVID’s done its best to make things sour.

If you’re “saving room” for later… And postponing your big day to another [hopefully safer] time, you can still celebrate your original date. Check in with your bakery to see if they can create a smaller version of the cake you would have enjoyed on your wedding day. Let them know that you have your own cake stand, and share the dimensions ahead of time, just so you can be sure the scaled-down delight fits!

All that’s left to do is to top it, and why not do it with the one word that’s been on your mind this whole time: LOVE!!! 

If you’re in the mood to make your own…

Throw on some aprons, pour yourselves a glass of postponed-wedding Prosecco, and have some fun in the kitchen (especially since you might have some brand-new wedding registry items that haven’t been broken out yet #standmixersfirstmoment). Your wedding cake doesn’t have to be perfect, either, as long as it’s baked with love. For extra points, document all of the DIY-ing and the delicious final product, sliced and served on your adorable porcelain cake plates, so that you can Polaroid the proof and stick it in your topper to impress your guests next year!

If you’ll be sending guests home with a slice or two to-go…

Have your photographer capture a few pics of the two of you cutting your cake (with your special serving set), and then allow a dedicated server to cut the remainder of the cake and carefully place slices in cute, mini take-home boxes with pre-packaged, disposable utensils. This way, the cake won’t be sitting out for hours and guests won’t have to worry about any extra germs floating around.

We actually have two serving options in our shop, a white and gold cake serving set and a silver ornate cake serving set, so if you’re having a small celebration now and a larger event later, you can make use of both! Designate one for cake at your microwedding / minimony, etc. and the other for cake at your post-COVID party, and then put each set into respective date-engraved shadow boxes, along with other wedding mementos from the events. Talk about a well-confectioned time capsule!

Shop everything for your cake cutting ceremony right now – and maybe put a little “Sugar Sugar” on in the background, too, you know, to candy-coat your purchase all the more!

Danielle Halibey is a writer, editor, and publicist living in New Jersey. She has been immersed in the world of weddings since planning her own whimsical, romantic affair in 2014. And isn’t that what they always say, “those who can’t do, teach?” Well, once her nuptials were over, she still had stuff in the ‘I Do’ industry to do. She writes regularly for top wedding blogs including Style Me Pretty and Wedding Chicks, and has garnered millions of press impressions for brands in the wedding space: fashion, beauty, wedding talent+tastemakers and more. 

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Erin Wilson Photography

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Diane Sotero Photography

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Hey y’all! We have some prettyyy exciting news to share! Get ready to pop some bubbly and get down to wedding planning business because our Ultimate Wedding Guides collection is finally here! Let’s be real, after the engagement highs wear off, it can be kind of daunting to start the whole wedding planning process – we completely understand. That’s why we’ve enlisted the help of our amazing community of Little Black Book vendors to create these educational, step-by-step guides to walk you through every moment of your wedding journey.

Each guide was specifically designed to take the guesswork out for you, equipping you with the knowledge and inspiration you’ll need to truly plan your dream wedding like a pro. Just consider our guides your perfect planning companions – here to provide you with support and guidance as you navigate this unique, complicated, yet incredibly beautiful time of planning your wedding. Keep on scrolling to learn more about each individual guide we’ve created for you and to find out where to purchase! We can’t wait to hear what you think!

The Stationery Guide

Wedding stationery is the first glimpse most of your guests will have of your wedding. Not only does it relay  the important details, such as the wedding date, time, and venue, it also clues them in to what the day itself will be like. A good wedding invitation will communicate the formality of the event, and through materials, embellishments, and the design itself, you’ll share SO much about you and your partner’s love story, values, and vibe. 

In this guide, we’ll take you through the wedding stationery process from start to finish, providing insight on everything: from how to find the right stationer for your budget and aesthetic, to tips on how to mail those  invitations. We’ll also drill down on invitation and addressing etiquette, invitation timelines, and how to incorporate it ALL on your wedding day. With information sourced directly from experienced stationers and calligraphers, including some of our coveted/beloved/esteemed Little Black Book vendors, consider this your one stop shop for all info regarding wedding stationery and calligraphy.

The Venue Guide

Congratulations,  you’re getting married! This is a time for joy, so definitely take it all in – pop some champagne, get all blissed out on your soon-to-be boo for life, and welcome everything that comes with him or her putting a ring on it, but get ready for some big decisions, too, starting first and foremost with a pretty big necessity: the venue.  In addition to being one of the biggest investments you’ll make while wedding planning, the venue also sets the tone for the entire event. We see it as the glue that holds all the elements of your wedding day together, from ceremony all the way to send off. Needless to say, choosing a venue is a big decision!

While this subject may seem intimidating , our all-inclusive guide will help walk you through the entire process of choosing and securing a venue, including things you need to consider before your search, different venue types, everything you need to know for venue tours, a comprehensive list of questions to ask while you’re going on your ‘go sees,’  and what elements to consider when finally choosing “The One”.

The Dress Guide

Though it is often romanticized (on TV, in movies, and in every bridal magazine you’ll get in your ‘just-engaged’ gift basket from friends), finding the perfect wedding gown isn’t always the blissful and full-of-rainbows process it’s depicted as. It is likely the most expensive garment you will ever buy, and for a lot  of women, it might even be their  first gown. But fear not! In this guide, we’re pulling back the curtain and taking you through the entire process, sharing our knowledge on everything from your dress timeline, to types of fabrics and silhouettes, how to research and prepare for appointments, what to expect from different stores and price points, all about alterations process, and so much more. Consider us your wedding dress shopping entourage, your supportive style squad, and because we’re walking you through it all, any intimidation can take a back seat so that you can focus on finding the dress that gives you ALL the heart eyes 😍.

The Floral Guide

When most of us think of flowers, our memories tend to be charming and innocent—we remember picking wildflowers in nature, strolling by a sidewalk floral shop, scavenging a  Sunday market to pick out a big bundle of farm fresh blooms, even just picking dandelions ((as if they were the most stunning, giftable flowers in life)) and giving them to our moms and dads. When planning florals for your wedding, though, stress often takes over, making it easy to forget the carefree, easy magic of flowers. 

Since stressed is the last place we want  you to be, we’ve put together this comprehensive floral guide, answering all of your flower-related questions! From how to identify your floral style and determine budget, all the way to finding the designer who will bring your vision to life, this guide will leave you free to enjoy the process and fully embrace the magic. Because that’s what flowers are, they’re living, breathing magic! 

The Beauty Guide

The post engagement glow is real. You’re about to marry the love of your life, you’ve got a brand new piece of jewelry on THAT finger ((plus, perpetually manicured nails, because the bling needs to look bangin’!)), everyone is celebrating, and life is good! But once the stress of wedding planning sets in, you may be looking for a little help to get that glow back. In this guide, we’re bringing all the tips and advice from our LBB industry experts, talking about beauty timelines, spa treatments, and how to manage hair, makeup, and all the other beauty aspects of wedding planning, so you can focus on tasting all the cake instead of worrying about when to get lash extensions or stressing about when that penultimate spray tan should be scheduled!

The Planning Guide

As exciting as it can be at times, wedding planning isn’t always easy or fun. While it’s incredibly rewarding when things come together, getting there can be a stressful journey. But with this guide, we’ll try to take the  confusion out of it all and walk you through the difference between planners, designers, and coordinators: really, just the overall benefits of hiring help for your most perfect day. Your wedding is a day you want to truly enjoy, and having a planner who can connect you with your ideal “I Do” dream team will make the process that much easier!

The Photography Guide

Choosing the person who will document your wedding day is an incredibly exciting decision, but it’s also pretty complicated. What you see in the perfect world of Instagram isn’t always what you get IRL. So how do you find the right photographer for you? In this guide, we’ll talk about different wedding photography styles as they relate to approach, guidance, prompting and overall aesthetic, pricing (seriously, there’s a reason that wedding photos are so stinkin’ expensive!), and suggesting a few of those “must-ask” questions for prospective wedding photographers. Once you’re through with reading, we hope that you’ll feel poised (and posed) to find this core member of your Wedding Dream Team —after all, this day is more than just a Kodak moment!

To shop our entire Ultimate Wedding Guides Collection, click here!

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Rebecca Yale Photography

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The Heritage Collection

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I dare you to host a Thanksgiving without pie. Jammed together in a tiny studio apartment in NYC circa 2019 or spaced 6 feet apart on a chilly patio in #2020, pie-less (read: joyless) tables does not a Thanksgiving make. Preferably, served toasty warm with an a la mode finish. So. What’s a girl to do when digging into said pie face first is no longer socially (or medically) acceptable!? Enter: The Hand Pie. Or the Muffin Tin Pie. Or Pie on a Stick. Or a p-icecream sandwich.  Join us as we take you on a little journey through the magical halls of tiny, tiny pies and take a deep, mask covered breath knowing that Thanksgivings everywhere are not totally ruined.

Photo & Recipe: By Pie-Eyed Girl

HAND PIES

Hand pies can be made ultra simple with store bought pie crust and filling or as complex and layered as you’d like, with from-scratch ingredients.

Photo & Recipe: By Judy Kim

QUICKIE HOW-TO. At a very high level, you’ll need dough, filling and an egg wash. Same ingredients you need for standard pie. The great part though, is that you can tweak just about any traditional pie recipe to suit a hand pie by simply changing up cooking times.

Recipe & Photo: By Sally’s Baking Addiction

Start by determining your shape. You can freehand or use cookie cutters. The larger they are, the more time they will need to bake and the more filling they can support. Place your cut dough on a parchment lined baking sheet and make sure your base pieces are at least an inch apart. Add your filling, leaving a border around the edge to seal them.

From here, you can have fun decorating them using fondant cutters to pinch out leaves and florals or you can create a more traditional lattice shape, a braided top or a full coverage pie topper. If you top with a full piece of pastry, you’ll want to make sure to cut steam holes in the top to let the air escape.

Photo & Recipe: By Samantha Chiu

Next, simply seal the edges, add an egg wash and a sprinkle of turbinado sugar. Most hand pies will successfully bake up in 20-25 minutes at around 375 but it’s best to keep a watchful eye on them and pull them out when they seem evenly golden brown. If you are nervous, find a great recipe online and use their sizing and baking ratio as a guide.

OUR FAVORITE HAND PIE RECIPES: Mini Apple Hand Pies | Salted Caramel Apple Hand Pies | Vanilla Cardamom Pear Hand Pies | Pear & Cranberry Hand Pies

PIE BARS

A pie bar is the magical moment that happens when a pie marries a cookie. Usually with a shortbread or cookie base, the bars are layered with all of the traditional pie fixins.

Photo & Recipe: By The Recipe Critic

QUICK HOW-TO. Most recipes require a 9 x 13″ pan, fitted with parchment paper (which makes it really easy to lift out the bars so that you can get nice clean cuts). From there, you layer in your ingredients: cookie or shortbread dough, pie filling, nuts and crumbles on top. Bake like you would a blondie, let cool, then slice. For this little number, following a recipe is a must.

Photo & Recipe: By Choosing Chia

OUR FAVORITE PIE BAR RECIPES: Vegan Pumpkin Pie Bars | Pecan Pie Bars | Apple Caramel Cheesecake Bars | Sweet Potato Pie Bars

PIE ICE CREAM SANDWICHES

I made my first pie ice cream sandwich (or as we call them in our house…picecream sandies) a few years back during a shoot for the 4th of July. They were filled with berries and placed on either side of a generous scoop of vanilla ice cream. Since then, we’ve made these for nearly every holiday because well…PIE + ICECREAM. Duh.

Photo & Recipe: By The Delicious Life

QUICK HOW-TO. Making picecream sandies is very simple. Just whip up a batch of tiny hand pies and let them cool completely. You can freeze them if you have particularly delicate designs. Get your ice cream reaaaaaallly soft because the pie is fragile and you don’t want to ruin your sweet little pie when you are adding the ice cream. Now, there are two ways to construct the sandwich:

1. Spread the ice cream out in a 9 x 12 dish and re-freeze it. You want it to be about 1-1.5″ high. Use a round cookie cutter, the same size as the one used on your pie, to cut out little ice cream rounds. Place in between your pies and freeze for an hour or so. While this yields the prettiest result, it’s also kind of a pain in the arse.
2. Alternatively, let the ice cream soften for 10-15 minutes on the counter. Scoop the ice cream straight out of the bucket, in a nice round scoop, then flatten it a bit on a piece of parchment paper. Place the flattened disk between your pie and freeze.

We wrap ours with a piece of parchment paper to keep them nice and fresh!

Photo & Recipe: By Hot For Food

OUR FAVORITE ICE CREAM + PIE COMBOS.

Salted Caramel Apple Pie with Vanilla Bean || Bourbon Pecan Pie with Jeni’s Darkest Chocolate Ice Cream || Caramelized Pear Pie with Three Twins Land of Milk & Honey Ice Cream || Pumpkin Pie with Ben & Jerry’s Pumpkin Cheesecake Ice Cream || Sweet Potato Pie with Ben & Jerry’s Cinnamon Bun Ice Cream || Spiced Cranberry Pie with Ben & Jerry’s Urban Bourbon Ice Cream || Pecan Pie with Häagen-Dazs Butter Pecan Ice Cream || Blueberry Pie with Ben & Jerry’s Sweet Mascarpone Ice Cream || Apple Pie with McConnell’s Burnt Caramel Ice Cream || Custard Pie with Earl Gray & Butter Biscuit Ice Cream

PUSH-UP POP PIES!

Your guests will be charmed for days if you whip out a bowl filled with Push-Up Pop Pies!

Photo & Recipes: By What Should I Make For

QUICK HOW TO: All you need are the plastic push up pop containers, a pre-made pie and some whipped cream (or ice cream). Layer in scoops of pie with the cream and finish with a wooden fork + a ribbon tied around OR a pretty personalized label.

PIE ON A STICK

We are pretty sure that everything tastes better when eaten from a stick. Even pie. The bonus factor is that there are so many different ways to serve pie on a stick which means lots of “testing” that needs to happen in your mouth before you commit to a final recipe.

Photo & Recipe: By Montacometa

QUICK HOW TO: Using a silicone mold, layer pie crumble or pie crust, ice cream, filling and more crumble/crust. Repeat until you reach the top then insert a popsicle stick in and let set up in the freezer. Remove and devour.

Photo & Recipe: By Sarcastic Baker

QUICK HOW TO: Pie pops are actually really easy. You are just making tiny hand pies and tucking in a lollipop stick. The key is in putting the lollipop stick down first, before you add your filling (so pie dough, lollipop stick, filling, pie dough), then sealing the dough really tightly around the stick.

Photo & Recipe: By What Molly Made

For filling, choose anything from traditional pie flavors to more fun and whimsical versions like S’More or Chess Pie, just make sure that whatever is inside has already been cooked and softened (like fruits) as these won’t spend very long in the oven! Quick tip. Make sure to cook them well so that they aren’t flimsy when removed from the oven. Let them sit for a good hour before you attempt to transfer them.

Photo & Recipe: By Salt and Lavender

You can even make great use of your leftover pie (hahahaha, like there is ever leftover pie) by transforming them into breakfast pops layered with yogurt!?

SKILLET PIE

Perhaps my very favorite pick for a personal pie is…the miniature skillet tart. So simple, so gorgeous, so perfect with a scoop of ice cream melting into every nook and cranny.  

Photo & Recipe: by Sprinkle Bakes

We found these great 3.5″ (TINY!) skillets that you can buy in a pack of four which would make for absolutely darling mini pies. But if you want a little bit bigger, look for something in a 5-6″ range. To measure out your dough, you can flip the skillet over and trace the outline of the skillet. A little larger than you think is always a good bet. Once you have your rounds, just fit them inside the skillets, letting the excess dough hang over the side. Then fill ‘er up! Fold the excess dough over the top, add small pads of butter to the filling, brush the dough with an egg wash, then sprinkle with big, beautiful turbinado sugar. Depending on the size, you’ll bake for around half an hour. If you are worried about baking time, use one of the recipes below!

Photo & Recipe: by Lauren Conrad

OUR FAVORITE SKILLET PIE RECIPES: Easiest Ever Rustic Apple Tart | Individual Skillet Pecan Pie | Mini Pumpkin Pie Skillets

PIES & JARS … JAR PIES.

The mason jar just might be the best thing that has ever happened to desserts. Whether you bake them inside the jar and hand them out with a pretty spoon and a dollop of vanilla ice cream OR you use the lids as miniature pie tins, you can really let your pie-magination run wild with these babies.

Photo & Recipe: By Giggles Galore

Pies in a Mason Jar Lid. That is actually a thing. And we are here for it. Use your mason jar lid just as you would a larger pie, but cut the dough just larger than the lid and tuck inside so that the sides of the dough have a bit of a lip around the inside of the lid. Add your fillings, topper (more pie crust, egg wash + a sprinkle of sugar OR a crumble of some kind) and bake. Usually around 12-15 minutes at 375. You can serve these with ice cream or whipped cream on top, in the lid or popped out of the lid or just wrap them in 4 x 6″ clear bags and let the guests open themselves!

Photo by: Ethan Calabrese as seen on Delish.com

Pies in a Mason Jar. A pie in a mason jar can take on many forms. It can be cooked ahead of time, then layered in the jar. It can be built with dough and fillings and baked just as you would a pie. It can be tiny with just a pie topper and no dough inside or it can be large and overflowing with baked goodness.

For a slam dunk every time, we suggest either the layering of finished pie ingredients OR miniature pie topped jars. To make the minis, fill your jars nearly to the top with filling. Add a bit of egg wash to the rim of the jar and place your topper on – cut to just slightly larger than the jar, making sure there are steam holes. Cover with egg wash and a sprinkle of sugar and bake for 12-15 minutes.

MINIATURE PIES

Mini pies are essentially hand pies but they are formed in a small pie or muffin tin to retain their shape. What I love most about doing a series of mini pies is that you can vary the fillings and guests can get a taste of everything. Plus, the smaller they are, the more you can eat!

Photo & Recipe: By The Kitchen McCabe

FAVORITE MINI PIES + SUPPLIES. To create beautiful miniature pies, all you need are the right tools and supplies + a stellar recipe. Muffin Tins, Miniature Tart Pan, Mini Pie Tins all work beautifully. But so do brownie pans, popover pans, and mini loaf pans. There are SO many options for making tiny pies, just open your cabinet and see what you have!

Photo & Recipe: By Julie Jones

QUICK HOW-TO. Making mini pies is fairly straight forward if you set yourself up right from the beginning. Make sure to prepare your pan, treating every cavity like you would its own individual pie dish. Butter or grease them, line them with parchment paper, whatever your go-to method for prepping muffins is will work here.

Photo & Recipe: By Julie Jones

Because you are working with tiny bits of dough and likely warm hands, your dough might get soft quickly. Thus, you may need to refrigerate as you go. As the dough starts to soften, pop it back in the fridge to firm back up.

Photo & Recipe: By Inspired Chick

These little pies cook quickly, so make sure your fillings are pre-cooked or softened. Once you have your cups filled, and your tops topped, pop them into the fridge for an hour or the freezer for 10-15 minutes. They will hold their shape much better if they go into the oven cold. Most mini pies – depending on size – will cook in 20-30 minutes. When you take them out, let them sit in the pan for 10 minutes to set up a bit more

Photo & Recipe: By Lauren Conrad

OUR FAVORITE MUFFIN TIN & MINI PIE RECIPES (click links under photos for more!): Miniature Apple Pies | Miniature Pecan Pies | Miniature Pumpkin Pies | Miniature Cranberry Meringue Pies | Miniature Lemon Meringue Pies | Milk Chocolate Cream Pies |

PACKAGING

While you can certainly just have these little mini delights out for your guests to see, if you really want to button up those Covid practices, consider packaging them before you serve!

Photo by Heather Waraksa

Mini Pie Boxes. There are so many cute ones out there to choose from. We are partial to the ones with a peek-a-boo window at the top like these or these (tied with a pretty butcher’s twine + a disposable spork) but there are a million options out there. Just make sure you check your the size of your finished pie before buying! Oh and if you aren’t doing mini pies…how cute are THESE little individual pie boxes that we made a while back!?

Photo & Design: By Jenny Cookies

While Clear Bags and Boxes. A simple and inexpensive way to package up your pies. You can add a piece of scrapbooking card stock as well so that the pies have a pretty backdrop OR add a handwritten note of thanks that peeks through. If using a box, you can fill with sprinkles or paper shred to give your pie a little nest to sit upon.

Photo: By Rachel May as seen on Martha Stewart

A Finishing Touch... Include a gilded disposable fork or a bamboo spoon. Print your own labels or use a pretty stamp directly on the label paper to seal up your bag or box. Tie a chic ribbon around them that matches your color palette. You can really go all out with these and make them something so special, your guests hardly realize that it’s all in the name of safety.

The secret weapon to effortless entertaining is keeping guests hydrated. Go above and beyond with a welcome cocktail waiting at the front door and you will win all things hosting. Promise. This Spiced Pear Cider courtesy of Daly Digs and Jacqui Cole is the perfect addition to your Thanksgiving festivities. Make a big batch before and set out as guests arrive, then watch them marvel.

Erin LepperdSpiced Pear Cocktail

prep time 5 Minute/s

cook time

total time 5 Minute/s

Serves 8Ingredients

• 24 oz Pear Nectar
• 12 oz Vodka
• Seeds of 1 vanilla bean
• Dash Cinnamon
• Pear for garnish

Instructions

1. Mix all Ingredients
2. Pour over ice
3. Garnish with slice of Pear

Photography: Jacqui Cole Photography | Styling: Becky of Daly Digs

Let’s just say if someone were to greet me at the door on Thanksgiving with one of these signature cocktails, I might never leave. It’s the best way to welcome your holiday guests and promises you get Most Amazing Hostess Ever Award. Or at least a happy camper. Save these three cocktail recipes dreamed up by Daly Digs and captured by Jacqui Cole for the yummiest Thanksgiving sips.

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Apple Rosemary Bourbon

Ingredients

3oz apple cider
1. 5 oz bourbon
1 teaspoon sugar
rosemary springs

Directions

1. Pour apple cider and bourbon over glass filled with ice and stir.
2. Garnish with rosemary sprig.

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Ginger Beet Cocktail

Ingredients

1. 5 oz vodka
2 oz beet juice 1/2 ounce vodka
. 5 oz lime juice
splash of ginger beer

Directions

1. Shake in shaker full of ice.
2. Strain into a coupe or martini glass.
3. Garnish with beet and sugared ginger.

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Pear Pomegranate Bellini

Ingredients

1 oz pear brandy
1. 5 oz pomegranate juice
Sparkling wine or champagne
1 pear, sliced

Directions

1. Pour brandy and pomegranate juice in champagne glass and top off with champagne.
2. Garnish with pear slice.

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Photography: Jacqui Cole Photography | Floral Design: Florist Fire | Invitations: Mellie Bellie Boutique, Etsy | Be Thankful Printable: DavidandLeanna, Etsy | Black Chair + Gold Charger Rentals: Kate Ryan Linens | Black Plates: Ikea | BoHo Menu: Oak House Designs, Etsy | Ceramic Plates: Crate & Barrel | Concept, Design and Styling: Becky of Daly Digs | Cookware: Le Creuset | Glass Plates: Crate & Barrel | Gold Flatware: Target | Linen Napkins: Pier 1 | Macramé runner: Fiber and Threads, Etsy | Peach Runner: Silk & Willow | Pink Dyed Menu with Gold Calligraphy: Sablewood Paper Co, Etsy | Ribbon: Silk & Willow

Who doesn’t love those dreamy golden hour hues… are we right?! Today’s inspiration from Charmed Events Group was inspired by the sheer romance of California sunsets. Flowergirl Em brought the overall vision to life with her organic arrangements in a happy palette of pale yellows paired with fresh cremes. The results couldn’t have been more breathtaking! To see all the details, including one of the most stunning barn venues ever – head on over to the full gallery captured to perfection by Jasmine Lee Photography for an extra dose of vitamin D.

From Charmed Events Group… We all need a little bit of sunshine in our lives during this season. We set out to create an intimate wedding inspired by the the golden hues of California and the romance of Golden Hour. 

We had a playful, light, and happy palette of pale yellows paired with fresh cremes, made complete with modern touches in style and detailing. One of our favorite aspects of this design were the overhead hanging lamps that we hung over the table. It gave this table such a modern, yet tailored take on what a romantic table could be. 

We also loved playing with different patterns and textures within our palette of soft yellows and cremes, by using a fun, patterned napkin, wicker chargers and mustard yellow tumblers for glassware. The setting was all made complete by the little cosmo that sat at each guest’s place setting. 

Cheers to love and a little sunshine in our lives as exemplified by this sweet couple!

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Photography: Jasmine Lee Photography | Wedding Dress: Winnie Couture | Cake: Pretty Please Bakeshop | Stationery: Blushtype Designs | Hair and Make Up: Aimee Makeup & Hair Design | Barn: The Barn at Green Valley | Floral : Flower Girl Em | Linens: BBJ La Tavola | Napkins + Chargers: BBJ La Tavola | Planning and Design: Charmed Events Group, LLC

Alongside Thanksgiving – and the chance to break the yummiest of breads with those you love – sometimes comes a wee bit of stress. Because family isn’t always a walk in the park, amirite!? Thus, “Friendsgiving” was born. A day to relax entirely into the no-stress vibe of your friend-family and recharge your souls to gear up for the holiday season. Friendsgiving doesn’t have to be on Thanksgiving. It doesn’t even have to be in November. It just has to be about fun and food and laughing with the people that “get you” the best – and if we haven’t officially talked you into it? This Friendsgiving shoot from Taylor Bradford, Sugar Creek Event Rentals with photos by Rachel Elaine, will most certainly do the persuading.

From Taylor Bradford, Sugar Creek Event Rentals… Amidst the hustle and bustle of the holiday season, set aside time for your second family – your amazing collection of friends – and celebrate the treasured relationships you all share with a festive Friendsgiving!

Along with my beautiful collection of friends, we set out to craft a Friendsgiving that would allow us to appreciate and honor the importance of community…in all out style. Set at the ever-gorgeous Firefly Gardens, this cozy feast catered by Oliver’s Fine Foods features traditional Thanksgiving dishes with a modern twist.

Events by Jade collaborated with Taylor by refining the Fall setting with glowing, gorgeous florals from Vella Nest Floral Design, perfectly placed pumpkins, and fresh-from-the-farmhouse décor from Sugar Creek Event Rentals.

Details will always make the difference in your friendly gathering, like the stunning menus, invites and event signage by LaneLove Paper Co. And Taylor’s own signature cocktail – pumpkin pie moonshine!

A fun Friendsgiving would never be complete without the sweets! The London Baker’s eye-catching and superbly delicious sweets featured a mouth-watering Caramel Apple Pie, that brought to a close an amazing food experience.

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The true spirit of the evening was flawlessly captured by Rachel Elaine Photography perfectly highlighting the true meaning of friendship. Take time to break bread with your besties this holiday and organize your very own Friendsgiving ASAP!

Photographer: Rachel Elaine Photography | Planner: Events by Jade | Floral Design: Vella Nest | Catering: Oliver's Fine Foods | Venue: Firefly Gardens | Design+Styling+Rentals: Sugar Creek Event Rentals | HAMU: Wendy Zerrudo | HAMU: Lip Service Makeup | Paper Goods: Lane Love Paper Co. | Submission/Wedding PR: Something New For I Do | Sweets: The London Baker

The wedding industry, among others, has been hit pretty hard this year. Vendors such as florists, DJs, caterers and planners have been forced to pivot their businesses in new ways to support clients as well as generate income. In support of the industry, I’ve come up with 5 ways you can patronize your local wedding industry favs. We’re all in this together, right?

Photography by Cagdas Yoldas

1. Purchase gift cards for family and friends

Although you may only know a small percentage of people getting married, most services wedding vendors offer can be used by anyone. Know a family who just had a baby? A family looking to update their photo albums? Purchase a gift card from a local photographer to have their photos taken! Know a couple in need of a date night? Purchase them a gift card to your local wedding venue’s restaurant for a romantic night out on the town.

Photography by Cagdas Yoldas | Catering by Traiteur Brera

2. Order your weekend dinners from your local caterer

Saturday is usually take-out night for a lot of households. Support your local caterer by ordering a meal for the family or just for yourself once a week. Even though restaurants in your area may be closed for seating, you can always create “restaurant style” ambiance by adding small details to your table. It could be anything from napkins to candles or a nice floral arrangement.

3. Leave your vendors reviews and share their work

A short review can go a long way. On top of managing current clients, your wedding vendors would likely love to generate new business. How can you help? By spreading word of mouth and leaving a nice review. If you haven’t yet tied the knot but have been working with your planner on details – you can leave a review  based on your current experience in planning your big day. Reviews are a great way to get your favorite vendors recognized and help them drum up new business.

Photo by  The Pink Dream

4. Sign up for floral subscriptions

Signing up for weekly deliveries is a great way to brighten your space as well as support your local florist. Not a fan of flowers in your home? You can also purchase subscriptions for friends and family members too!

5. Order holiday and/or birthday cards from your local stationer

We’re taking it back to 2005 but who doesn’t love a personalized card? Ordering holiday or birthday cards with your own special flare is a good way to personalize gifts for your friends and loved ones. As well, these projects will help keep your stationer creative and may even help them generate new clients. It’s really a win-win!

Photography by Carlie Statsky 

The effects of COVID may last a while for the industry we all love. A concerted effort at supporting local businesses can really shift things for many business owners. Hopefully these tips can provide you with fun and cost effective ways to support your favourite local vendors.

We live out in the New England country, in a little town just outside of Boston. Where cars slow to let turkeys pass by (I actually did this today) and horses regularly trot down the side of the road with their owners. We are close enough to a city to experience all of the culinary goodness, but far enough to enjoy all of the farms and land and general loveliness. And around Thanksgiving that very combination gets oh so good.

I should preface this recipe to say that I’m not so much of a pie girl. Fruit + Dessert = not my thing. There is only one pie that ever temps me into sneaking down in the middle of the night and stealing the last slice.  Verrill Farm‘s pecan pie. Verrill Farm is this amazing little grocer + farm where fresh eggs and cheeses, produce and gorgeous meats are either harvested on property or sourced from like-minded nearby farms. And around Thanksgiving, people literally claim their pies months in advance.

So when I discovered that Verrill Farm actually shares my favorite of their pie recipes online, well, I was making it within the hour. The best part? It’s one of the easiest recipes on the face of the earth. So you can whip it up lickity split and your guests will think that you are a slave to the kitchen. And the best pie maker around.

AbbyBest Ever Pecan PieVerrill Farms' pecan pie recipe is the best in the entire world.

prep time 15 Minute/s

cook time 55 Minute/s

total time 1 Hour/s 10 Minute/s

Serves 8Ingredients

• 2 1/2 oz. melted butter
• 4 eggs
• 3/4 cup sugar
• 1/2 tsp salt
• 1 cup plus 2 Tbls dark corn syrup
• 1 heaping cup pecan halves

Instructions

1. Preheat oven to 425. Place pie dough into pie dish, poking holes in it to allow for ventilation. We used a pre-made pie dough but if you're making your own, go with this one (X). Place a piece of parchment paper over your pie crust and fill the bottom with un-cooked beans. Any variety will work. Par-bake your crust for 10 minutes. Remove and let cool.
2. Reduce oven heat to 350.
3. Once your pie crust has cooled, put pecans in the bottom of the pie shell.
4. Melt butter and set aside to cool.
5. Mix remaining ingredients in a bowl until well combined and add the cooled melted butter. If your butter is too hot, it will scramble the eggs.
6. Pour over the pecans in the pie shell and bake at 350°F until puffy around the edges and set, about 45-60 minutes until your filling is set. If your top becomes too dark, cover with aluminum foil.