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Hay Ride Wedding

8 Oct

Seating for your guest can get pretty expensive, especially when you are having a lot of guest. There are several factors that go into deciding how many chairs to get or how to arrange them. However, I have come across a great alternative that looks great and is very flattering to your pocket book.

Hay!!!!

I’m so in love with this idea, I couldn’t wait to share it. Courtesy of: Green Wedding Shoes

 

DIY Cookie Favors

19 Aug

Today I found these cute cookie favors. They are very simple and extremely budget conscious. All you need is a great cookie recipe, paper stock, and ribbon or string. Make it personal with a little message attached and choosing colors that go with your wedding.

This would even be a cute idea if you had the bride and grooms favorite cookies, and in the inside have a little fact about the happy couple for your guest to read!

Courtesy of: Elizabeth Anne Designs

Do-It-Yourself Flowers

7 Aug


This was pretty simple and very chic. Forget high price of floral arrangements, pull out the construction paper!

Tollhouse Specialty Recipe

7 Aug

Wedding cakes are becoming a thing of the past. Having a dessert bar gives your guest more options while making your day unique and more affordable.

One of the items that you can include at your dessert bar are homemade chocolate chip cookies.

I have found the recipe for the infamous Tollhouse cookies to make yourself.

-Natisha

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE
dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Tollhouse Specialty Recipe Detail – Very Best Baking.