Valentine's Wreath

     Here's a really cute idea to make for Valentine's Day.  I saw a picture on Pinterest so my friends and I got creative and made our own versions.  They are really easy and lots of fun!

Vintage Baby Shower

     Hi everyone, I know it's been awhile since I posted anything...so here's the most recent baby shower my friend and I hosted.  We were inspired by the old Dick and Jane books and vintage toys.  Photographs by Samantha Lovett.

Photographs taken by Samantha Lovett Photography

Christmas Day Dessert

I made this and it was sooooo good, I just had to share it!

Sticky Toffee Pudding

Marthastewart.com

Ingredients

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 8 ounces pitted dates, finely chopped
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• Toffee Sauce

Directions

1. Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
2. In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
3. With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
4. Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
5. Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

Toffee Sauce

Marthastewart.com

Ingredients

• 16 tablespoons unsalted butter (2 sticks)
• 1 cup heavy cream
• 1 cup packed light-brown sugar
• 1/4 teaspoon salt

Directions

1. In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.