Tag Archives: Wedding

Back to November

November, the gateway into the holiday season, is a special time for many. November is also a reminder that physical time is passing quickly and that the turn of a new year is swiftly approaching. The leaves falling to the ground in order for new ones to grow externalizes the changes in our bodies and lives in order to start anew. I just love how that works.

November also holds personal significance for me, a spring to the winter of my life’s journey. Six years ago on a cool, autumn morning in Santa Monica, CA I married my husband. What felt like years in the making was only the inception of a love and life that has brought us literally around the world and back again to be together. Exactly one year later, to the day, my dad passed away suddenly. His passing, furthermore on my one-year wedding anniversary, has been much of the inspiration of my introspection to find significance, not sorrow. I have to say, I never felt robbed by the fact that the two events would eventually be remembered as one, November 7. It’s no wonder to me that the Lord allowed my two favorite men, my past and my future, to be remembered on one special day. And when the year gets long, my heart gets heavy and my memories begin to fade, time always takes me back to November again.


Succulent-Pumpkin Wreath

This time of year is my favorite for DIY projects. It’s also a great time to forage pieces of nature that have fallen to the ground to use for projects. Also, a great use for some of your leftover Halloween pumpkins. Here’s what’s going on around the house this week.

unnamedunnamedunnamedunnamed


Apple Cinnamon Layer Cake with Buttermilk Icing

This is the ultimate fall dessert. It’s a perfect alternative to traditional holiday pies or a great bake-ahead to bring to a party. The longer it sits, the better it gets.

For the cake:

2/3 cup brown sugar

2 teaspoons cinnamon

1 cup butter, room temperature (save wrappers to prep the cake pans)

1 1/2 cups granulated sugar

4 eggs, room temperature

3 teaspoons vanilla

3 cups flour

3 1/2 teaspoons baking powder (my husband was helping me and accidentally used baking soda…the cake came out fine)

1 cup milk, room temperature

2 apples (I used honey crisp) peeled, chopped

For the buttercream:

1/4 cup unsalted butter, room temperature

1/4 teaspoon vanilla

2 teaspoons cinnamon

1 cup powdered sugar

1 to 3 tablespoons heavy whipping cream

For the buttermilk caramel icing:

1 cup sugar

1/2 cup buttermilk

4 tablespoons butter

1 tablespoon light corn syrup

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Preheat oven to 350 degrees. Prepare two 8-inch round cake pans by greasing the pans with butter wrappers.

Mix brown sugar and cinnamon in a small bowl and set aside. Beat butter and sugar together in a bowl until creamy. Beat in eggs, one at a time, until incorporated. In another bowl, sift flour and baking powder. Stir dry ingredients into butter mixture by hand. Add milk into batter until smooth.
Mentally divide your batter into fourths. Each pan will use two layers (each layer will be 1/4 total batter). Pour 1/4 of batter into each pan, reserving half of the batter in the bowl. Add 1/4 apples and 1/4 brown sugar mixture to each pan and gently pat into the batter. Then, add another layer of batter, apples and brown sugar mixture.Bake 30 to 40 minutes until a toothpick comes out clean. While cakes are baking make butter cream and buttermilk caramel icing. For buttercream combine butter, vanilla, cinnamon and powdered sugar and one tablespoon cream with a mixer on high for one minute. If mixture seems too thick add another tablespoon cream until spreadable. 

Place strips of parchment paper on cake stand. Assemble the cake by placing the bottom layer of cake on top of parchment paper. Spread buttercream on top of bottom player and top with other layer of cake. Let sit while making the buttermilk caramel icing. In a cold non-stick saucepan, add sugar, buttermilk, butter, corn syrup, baking soda and vanilla. Combine and bring to a slow boil at medium-high heat. No need to stir while bubbling. The icing will turn to a light caramel in 5 to 7 minutes. The caramel should be sticky and pourable, not firm. Allow the icing to cool for 3 minutes and pour slowly over the cake. The cake is amazing while warm, but only gets better with time. 


Advertisements

My International Love Affair

A text message ‘I love you’ appears from an unknown number. It must be him… He calls me in the middle of the night to tell me he’ll be on a plane and then a bus. I don’t know how many hours will pass until I hear from him again. My heart awaits the sound of his voice… I receive an email, it’s my travel itinerary. But wait, my name is misspelled. Will I be going undercover for this trip? There’s never a dull moment in this affair…Did I mention this affair is with my husband!? And my name misspelled on the travel documents that will inevitably get me called aside in immigration is a result of miscommunication between me and the third party international travel agent. And those unknown numbers are the result of cell towers many time zones away. It may not be an affair but sometimes it sure feels like one!

My husband has traveled far and wide the past few years for his career. The traveling and time apart have made for an exciting longing to be with each other somewhere, anywhere. For the times we aren’t together, I’ve mastered the art of carefully composing care packages and concealing baked goods to be shipped far away. Or at least I thought I was artfully concealing baked goods and snacks until FedEx called me to tell me my package was being confiscated by Mexico’s Department of Flora and Fauna for the transportation of “exotic animals” detected in a canine search. Hmm, surely they were surprised when they opened the package and found coffee cake, peanut butter fudge and Snickers, not lizards. Go figure.

Long night chats, handwritten notes or gifts arriving at my door are all fun but it’s the journey to see each other again that puts the romance in this affair. Certain trips I may take from start to finish several forms of transportation to get to him and that’s what elevates the desire in a wanderluster.  It’s all about the ‘if I make it through this it’ll make for a good story’ kind of trip. I’ve been at a border crossing, summoned out of my transportation, sniffed by a German Shepard and looked sideways by a federal agent and still manage to smile inside. It’s all part of the game, a player in this affair.

I’m waiting to see the sunset together again. The bittersweet joy of the best part of the day that lasts only moments. I’ve been watching the shuffle of people in and out of the terminals..I’m in an empty airport now. The sun sets. One day into this trip already gone, used on my journey here. Then I feel a hand on my shoulder. I can’t help but smile. I look behind me at someone so familiar yet still a bit curious. My heart laughs a little. In the backseat of the taxi we look at each other and in unison say, ‘You’d never believe what I went through to get here.’ He grabs my hand and smiles. Oh yes I do, I think. But we ride silently. We’ll story tell tomorrow. Right now, the night is ours…

Lemon Blueberry Cheesecake

affair8

Of all the treats I’ve packed and shipped I’ve got to say this has to be the oddest one. How does one pack cheesecake in their checked luggage you ask? Cut it into bars, place the bars in cling wrap between ice packs and dry-fit workout clothes. Anything for my man.

For the graham cracker crust:

Butter, softened for greasing
3 tablespoons sugar
1/4 teaspoon ground cinnamon
10 graham crackers
1/2 stick unsalted butter, melted

For the filling:

16 ounces cream cheese, room temperature
2 eggs
2 lemons, zested and juiced (zest and juice a third lemon if desired)
About 3/4 cup sugar
1 1/2 cups fresh blueberries
Powdered sugar, for dusting

affair4

Preheat oven to 325 degrees F.

For my photos featured in this recipe I doubled the recipe and used my cute heart dish. A single batch of this recipe is best made in a 9 by 9-inch glass baking pan. Grease the bottom of the baking pan with butter. Then place parchment paper over the top, pressing down at the corners. In a food processor, pulse sugar, cinnamon and graham crackers to a fine bread crumb texture. Add the melted butter and pulse a couple of times to fully incorporate. Taste, and sprinkle in extra sugar or cinnamon until desired taste is achieved. Pour into the lined baking pan and gently pat down with the base of a glass making sure that corners are pressed down firmly. Bake in the oven for 12 minutes until golden. When done set aside to cool while making filing. 

affair10

Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. I like my filing very lemony so I usually add a third lemon if the lemons are small or not very juicy. The filing should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. You can create a cute pattern with the berries or scatter them randomly. They will sink but still be exposed and will burst a bit in the cooking process.

affair9      affair11

Bake in the oven for 35 minutes or until the center only slightly jiggles, top will get golden in some spots. Remove from the oven and cool completely before refrigerating for at least 3 hours to overnight. Once set, remove from pan and peel away the parchment lining to reveal the beautiful crust and filling. If using a shaped pan like I did, remove the entire cake and place on cake stand for presentation then dust with powdered sugar.

affair1   affair2

It’s All About the Little Things: A Collection of Little Things and Thoughts

The roots of all goodness lie in the soil of appreciation for goodness – Dalai Lama

diy13     diy1

diy7     diy14

For by Him all things were created, that are in heaven and that are in earth, visible and invisible, all things were created through Him and for Him. And He is before all things, and in Him all things hold together. Colossians 1:16-17

diy3     diy8

diy4      diy10

Forget not that the earth delights to feel your bare feet and the winds long to play with your hair- Khalil Gibran

diy5

diy2     diy12

And God said, “This is the sign of the covenant I am making between me and you           and every living creature with you, a covenant for all generations to come: I have set my rainbow in the clouds and it will be the sign of the covenant between me and the earth.” Genesis 9: 12-13

 

Succulent Wreath DIY

For this 6 inch wreath project you will need:

  • Sphagnum moss (found at Lowe’s or a nursery)
  • Wire wreath frame (JoAnn’s or Michael’s Floral Supply) – these stores also carry                      many different sizes and shapes
  • Floral/greening pins (JoAnn’s or Michael’s Floral Supply)
  • Thin floral wire (JoAnn’s or Michael’s Floral Supply)
  • Scissors
  • Succulents (I used about 16 succulents of varying sizes to create a very full look)

sim1

In a large bowl of water, soak about five handfuls of sphagnum moss until soft.

sim2     sim3

Remove a few pinches of the moss and squeeze out excess water. Pack onto the wire         frame following the frame shape to create a thick base.

sim4     sim5

Cut a sixteen inch (or so) piece of floral wire. It’s easier to handle the wire if cut rather than left on the wire roll. Tuck the end of the wire into the underneath of the wreath and tightly wrap the wire around the frame passing through the center and leaving about one inch between wraps. Continue this with as many pieces of wire as needed, for this wreath I used four pieces. The purpose of the wire is to adhere the moss to the frame once it dries. Use as much wire as you need while leaving room to tuck in the succulents. sim6     sim7

wreath

This is my completed base.

Now for the creative part. You can do this however you desire. To keep this DIY simple I used all of the same type of succulent. For style, I like to use a “rule of thirds” when placing                    the succulents on the base. Choose either your three largest succulents or three focal point succulents and place them on the wreath as though they are the points of a triangle. With your fingers, create a small pit in the moss to place the succulent and its roots and fasten with two greening pins. Gently pinch the greening pins to close the ends so the pin fastens tightly on the roots of the succulent.

sim9     sim11 sim10     sim12

Once you have fastened your focal point succulents in place, continue to fill in the wreath. Remember to hold the wreath up to eye-level to check the placement and fill in accordingly. Use the smallest succulents last to fill in empty spots on the edges.

sim13     sim14

sim15

This is my finished product!

You can check out photos of other succulent wreaths and new succulent projects on my Instagram @rootedinmoss. Go out and create beauty!

There are always flowers for those who want to see them- Henri Matisse

diy6