Stylist. Photographer. Artist. Graphic Designer. Foodie. Fancy Pants.
I really love to eat batter ... cake batter, pancake batter, cookie dough, I always lick the bowl! So if the dough is the best part of the cookie, why wouldn't you sandwich chocolate chip cookie dough between two chocolate chip cookies? I would. You should.
The other night I was totally craving shrimp and grits. This summertime Southern staple has been on my mind ever since the weather started getting warmer. Bowls of creamy cheesy grits with fresh plump shrimp topped with sautéed mushrooms and bacon—Yes, please.
I'm so excited for everyone to finally see this Fairytale Fern and White Linen Luncheon I recently styled for The Scout Guide Nashville. Check out their blog at nashville.thescoutguide.com/blog this morning for the complete shoot and story! Special thanks to Amy Cherry of Amy Nicole Photography for the beautiful photos.
Lots of summer birthdays lately and of course I always volunteer to make the birthday cake! My best friend Elizabeth's 30th is tomorrow but we celebrated with a surprise party over the weekend. Her favorite dessert is brownies and ice cream so I decided to make her fav into the shape of a birthday cake—a brownie and ice cream layer cake.
I'm so excited for the weekend: The Farmer's Market, dinner with friends and family in from out of town! Here's my favorite finds this Friday.
My mom is a total chocoholic. Her favorite cake is chocolate with chocolate buttercream. She snacks on Hersey bars. I think she might be addicted.
Invite your friends and family to join around the patio and fire up the grill—it’s grilling season! There’s nothing better than the smell of a grill loaded with food at the end of a hot summer day.
This past weekend we celebrated one of my closest girlfriend's 30th birthday. She invited us all over for dinner (because that's what we do when we get old ... we throw ourselves dinner parties) and I convinced her to let me bake her birthday cake. She requested a Strawberry Shortcake but not with shortcake (shortbread) but with cake cake ... So, a Strawberry Shortcake Cake? I was happy to invent something new—always up for a good challenge.
This recipe has been a long time favorite ... something so simple and yet so incredibly delicious. Ham and rolls. The ultimate comfort food.
These Lemon Whoopie Pies with Lavender Frosting are my kryptonite. I. love. them. I think part of it has something to do with my latest obsession with lemon.
With the Kentucky Derby this weekend and more important for Nashvillians, The Iroquois Steeplechase on May 10, it's time to break out the silver and pewter cups for the ultimate race-day specialty—Mint Juleps.
Life can't be ALL green smoothies and turkey buyers. Sometime (just sometimes) you have to throw caution to the wind and give in to those evil voices. Bacon Cheeseburger with Caramelized Onions? Hello, lover.
Does anyone remember the restaurant Radius 10 that used to be on McGavock Street in Nashville? It closed in 2008 but I still think about their fish tacos. Really. They were so good and I have never had fish tacos quite as good as theirs ... until now!
My Ultimate (Skinny) Margarita has long been my go-to summer cocktail. It's light and fresh and I haven't met anyone that doesn't like it. This Pomegranate Mint Spiked Lemonade just may rival it. It's my new summer favorite and will be THE cocktail on all my backyard barbecue menus this summer.
Chocolate, peanut butter, banana and coconut ... a combination made in milkshake heaven! This cold, creamy treat is so decadent and delicious, you'll forget it's actually good for you.
What's not to like about S'Mores? Chocolate and warm marshmallow smushed between two graham crackers, usually eaten around a bonfire with good friends. "How do you like your marshmallow?" is the question that always ensues. "Lightly toasted? Charred? On fire?"
Today is my nephew, Henry's, 1st birthday. Happy Birthday Chunk!!
I get asked all the time how I come up with new recipes. What's my inspiration? It may sound strange but I am really inspired by the items that are about to go bad in my pantry. I can't stand to waste food so if something is on it's last days, I'll figure out a recipe to use it.
Yesterday I brought you How to Make the Perfect Hard Boiled Egg. Today, we're using those hard-boiled eggs to make a Southern favorite—Deviled Eggs.
Whether you're dying them for Easter, eating them for breakfast or making Deviled Eggs for brunch, the hard-boiled egg is in fact incredible.
