Purple, Red, and Espresso Brown Inspiration

I've been playing around with some color palette sites lately introduced by James of the Firefly Events blog and Portland florist Studio del Fiore. Its inspired me to put together a purple(lilac to deep), red, and espresso brown event. I'm thinking it might be lovely for Thanksgiving too.

Also check out these fun sites
this weekend:
Operation Shower
Save The Date for Cupcakes
Shana Faust Stylist Site
Swirl - Sample Sales by Daily Candy - coming Soon!
The Wedding Salon - Monday, November 2nd at the Roosevelt Hotel NYC

Images : Martha Stewart Weddings, Project Wedding

Inkspot Workshop Giveaway Reminder

Don't forget to enter the Inkspot Workshop Giveaway for a $25 gift certificate! You could use the gift certificate for these new round calling cards! Super Cute!

Image: Inkspot Workshop

Mom, Can you make this Caramel Pumpkin Pie?

So, I love pumpkin anything, and look forward to it every fall....BUT....not pumpkin pie(to my mothers disbelief). I know its strange, I'll take a muffin, scone, latte, bread, ravioli..but skip the pie. Now, on the other extreme my mom is a pumpkin pie addict, and would actually call a favorite restaurant ahead of time to reserve a piece when she was pregnant with my brother. This year she is already complaining that she can't find pumpkin pie anywhere. So, I ran across this Gourmet Magazine Caramel Pumpkin Pie Recipe(via Lolliblog), and thought she might finally get me to eat a piece on Thanksgiving. What can be better than Caramel and Pumpkin?
What is your favorite fall dessert or treat?

Caramel Pumpkin Pie

Serves 12

• Active time:45 min
• Start to finish:6 hr (includes cooling)

For pastry

• 1 1/2 cups all-purpose flour
• 1 1/4 sticks (10 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 4 to 5 tablespoons ice water

For filling

• 1 cup sugar
• 1/3 cup water
• 2 cups heavy cream
• 1 (15-oz) can solid-pack pumpkin (not pie filling; a scant 2 cups)
• 1 1/4 teaspoons ground ginger
• 1 1/4 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• Scant 1/2 teaspoon salt
• 4 large eggs, lightly beaten

• Special equipment:

  a pastry or bench scraper; a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; pie weights or raw rice

• Accompaniment:

  lightly sweetened whipped cream

Make dough:

• Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
• Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork dough or pastry will be tough.)
• Turn mixture out onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill dough, wrapped tightly in plastic wrap, until firm, at least 1 hour.
• Put oven rack in middle position and preheat oven to 375°F.
• Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then fit into quiche pan and trim excess dough flush with rim of pan. Chill until firm, about 30 minutes.

Bake pie shell:

• Lightly prick bottom of shell all over with a fork, then line with foil and fill with pie weights. Put quiche pan on a baking sheet and bake pie shell until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove weights and foil and bake shell until bottom is golden, about 10 minutes more. Cool completely in pan on a rack, about 30 minutes.

Make filling while shell cools:

• Bring sugar and water to a boil in a 3- to 3 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup, washing down side of pan occasionally with a pastry brush dipped in cold water and gently swirling pan (do not stir), until mixture is a deep golden caramel, about 10 minutes.
• Reduce heat to moderate and carefully add 1 cup cream (mixture will bubble vigorously), stirring until caramel is dissolved. Stir in remaining cup cream and bring just to a simmer.
• Whisk together pumpkin purée, spices, and salt in a large bowl. Whisk in hot cream mixture, then add eggs, whisking until combined well. Pour filling into cooled crust and bake until puffed 1 1/2 inches from edge and center is just set, 55 to 60 minutes. Cool in pan on a rack, about 2 hours. (Pie will continue to set as it cools.) Remove side of pan before serving.

Cooks’ notes:

• Dough can be chilled up to 1 day or frozen, wrapped well in foil, 1 month.
• Pie shell can be baked 1 day ahead and kept, wrapped in plastic wrap, at room temperature.
• Pie is best eaten the same day but can be baked 1 day ahead and cooled completely, then chilled, covered. Bring to room temperature before serving.

Recipe by Gourmet Magazine-Maggie Ruggiero

Photograph by Romulo Yanes

Jewelry Inspired Cakes

Grecian

Georgian

Art Nouveau

1950s American

Art Deco

Victorian

Sweet Jewelry inspired cakes from Martha Stewart Weddings. How fun would it be to serve miniature versions of each cake, because I definitely could not choose between all of them! Can I have the background too? So gorgeous!!
Images: Martha Stewart Weddings

Constant Contact Event Marketing Launches!

Constant Contact has always been a great tool for email marketing, so you know when they launch a new product for Events, I'm all over it! Constant Contact Event Marketing is an online service launching today to help small businesses and organizations professionally promote and manage registrations and RSVPs for their meetings, functions, seminars, and other events. You can even create a homepage, email invitations, online calendar and an event link that can be included on your website or blog. I had the chance to take a little test drive and it was super easy to use and so much simpler than doing all that work by hand, or by yourself and very reasonable too. I love the fact that you can take payments via Paypal. Go check out Event Marketing for yourself!

Reusable Felt Crackers

These lovely crackers by etsy store Pi'lo are made of cream eco-friendly felt(made from recycled soda bottles). I love that they are reusable, so every night can be a party at your house! Happy Weekend!

Image: Pi'lo

Ornament Wreath DIY from CB2

Check out this great holiday how-to on CB2's blog for an ornament wreath.   Click here to see the finished product in the catalog. 

Images: In the loop:CB2 Blog

Real Soirées: Dr. Seuss Baby Shower

How cute is this Dr. Seuss baby shower designed by Jill of The Bird and the Berry?  I'm totally in love with those cupcakes, they look way too good to eat.  Some of my favorite elements are the felt circles and blue feather boa wrapped fish bowls.  What a lucky mommy to be!  Check out Jill's blog for more details on this event and others. She has lots of fabulous ideas and inspiration.  Thanks Jill for sharing your event!!

Images:  The Bird and the Berry

Inkspot Workshop Holiday 2009 Giveaway & Swanky Deal

Here is just a little taste of the the fabulous  2009 holiday collection from Inkspot Workshop.   The amazing designer behind the collection, Stacy, is giving Swanky Tables readers the chance to win a $25 dollar gift certificate!  Visit the Inkspot Workshop and leave a comment here saying how you would use the certificate.  The giveway ends at 12:00 midnight, November 1st. Winner will be announced on Monday, November 2nd!  

SWANKY DEAL:  On top of the giveaway, Swanky Tables readers can receive FREE SHIPPING at Inkspot Workshop when you use coupon code: SWANKY at check out!  So get going on your holiday shopping now.  I definitely will be stocking up on those labels.  Makes my holidays so much easier!!  Happy Shopping!

Apple Pie Punch for your Harvest Party

Perfect for the neighborhood Harvest Party, just add to the recipe for a bigger crowd.

Ingredients

• 2 cups apple juice or cider
• 4 ounces spiced rum
• 2 ounces cinnamon Schnapps
• 1 red apple, sliced

Directions

Combine apple juice, rum, and Schnapps in a punch bowl or pitcher. Serve punch over ice and garnish with red apple slices.

Prep: 5 minutes

Yields: 4 servings

Recipe: Image and Recipe Food Network

Am I the last to know?

I'm a big fan of Gilt, Hautelook, and The mini social, but just found One Kings Lane! So excited to find a home decor sample sale site. Loving the Michael Aram Wood Grain 5 piece place setting on the sale right now. Beyond Gorgeous!!

PInk and Orange Candy Table

Here's a few pics from a girls birthday party this past weekend. I love pink and orange so it was a great table to work on. Lots of 4 year old girls running around in the cutest gymnastics leotards. So darn cute!

PAPER + CUP Design Bon Bon Flats

Loving these sweet bon bon flats by PAPER + CUP. Perfect for a quick thank you or a handwritten menu or impromptu invitation. The best part, they are part of Lucky Magazine's Lucky Breaks this month. Enter promo code luckybreak to receive 35% off everything! Woo-hoo!

DIY Ball Garland

Love this ball garland from Cheree & Jeff's wedding on Martha Stewart Weddings. According to the article, all Cheree did was spray paint foam balls and string them together with fishing line. Time consuming, but totally doable. Stunning!

Portland Boudoir Mini Session

Before the holidays (and all the treats that come with it) roll around, you'll want to sign up for Kate Kelly Photography's Portland Boudoir Mini Session on October 24th!  I'm sure you all are still rockin' that bikini body, so sign up!  What better reason to splurge on that Kiki de Montparnasse little number.  I can't think of a more perfect holiday gift for the person who has everything!  For more information contact the studio at 503.284.6035.  Happy Friday!  

Black and White Inspiration from Real Weddings

One of my new favorite wedding magazines is Australia's Real Weddings. I love the black and white feature above from casual to sophisticated. Of course, I love the black and white candy table! Very Chic. Definitely a magazine and website to check out.

Images: Real Weddings

DIY Candy Corn

Candy Corn

Ingredients

Yields about 80 pieces

• 2 1/2 cups confectioners' sugar
• 1/4 cup dry powdered milk
• 1/4 teaspoon salt
• 1 cup sugar
• 2/3 cup corn syrup
• 1/3 cup unsalted butter
• 1 teaspoon vanilla extract
• Food coloring, if desired

1. Combine confectioners' sugar, powdered milk, and salt in a bowl and set aside.
2. Combine sugar, corn syrup, and butter in a saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and cook for another 5 minutes, stirring occasionally.
3. Remove from heat and stir in vanilla extract.
4. Add the dry milk mixture to the saucepan, and stir to combine. Let mixture rest for a few minutes until it is cool enough to handle.
5. Divide dough into 3 equal parts and place each portion in a bowl. Add coloring as desired.
6. Knead each portion of dough until the coloring is evenly distributed and the dough is smooth and stiff.
7. Roll each portion into a rope about 1/2 inch thick.
8. Place the three ropes of dough next to each other to form a long rectangle. Use a rolling pin to gently press them together.
9. Using a sharp knife, cut the dough into triangles and place on a baking sheet. Let set for about 1 hour
   

Candy-Making Notes: When forming the ropes of dough into one piece, lightly running a rolling pin over the top will help press the colors together.

Storage: Store in an airtight container in a cool, dry place for up to 2 months.

Recipe: Cookie Magazine

Swanky Deal: 50% off bailey doesn't bark

Always a fan of bailey doesn't bark, I can't believe I almost missed this sale! Gorgeous dinnerware!

jack and lulu stripey straws!

I've been waiting for the jack and lulu STRIPEY STRAWS! I think I need to do an inspiration board with these in mind! Check them out!

Chic Halloween Cocktails

Looking for a yummy and gorgeous cocktail for your Halloween Party? I think these recipes from Martha Stewart would be perfect. Where the heck do you find black vodka? Click Here.

Ghost in the Graveyard
Serves 1
2 ounces black vodka
2 ounces creme de cacao or coffee-flavored liqueur
1 scoop vanilla ice cream
Pinch of finely grated nutmeg, for garnish

In a glass, combine vodka and creme de cacao, and set aside. Place a scoop of ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.

Screwed-Up Screwdriver
Serves 1
1/4 cup ice
1/2 cup freshly squeezed tangerine juice
1 1/2 ounces black vodka
1 black licorice twist, for serving

Place ice in a tall glass. Pour juice into glass. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.

Berry Scary Martini
Serves 1
1 cup ice
1 ounce black vodka
2 ounces cherry juice
Fresh raspberries and blueberries, for garnish

Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.

Image: Martha Stewart

Happy Weekend!

Celebrate with candy via Martha Stewart Weddings!

Check out my interview over at Sage Wedding Pros
Thanks Michelle!

Win Two Personal Training Sessions on Portland's Simply Chic Weddings

Check out Inkspot Workshop's super cute 2010 calendar

Do you miss Domino Magazine? Check out the new online magazine, Lonny. Beyond Gorgeous!

Cheers, have a great weekend!

Image Martha Stewart Weddings

Candy Necklace Garland

How stinkin' cute is this? I have fond memories of candy necklaces as a kids. This would be so perect for a kids candy table. Very sweet!