One of the most important things in my life is being able to create a warm, inviting home where delicious food, fresh flowers and total comfort reigns Queen. And yet I work full time, have two babies, try to squeeze in daily workouts, spend time with the hubs… you get the drift. So having super easy, super fast staples on hand is key for me, I’m not above taking little shortcuts that feel special and homemade. Enter, cheesecake…three ways.

These are basically just a series of versatile toppings that you can keep in your fridge and use to dress up store bought chocolate cake, ice cream, pound cake or in this case… cheesecake. We bought ours frozen from wholefoods and thawed it in the fridge overnight. We also made all of our sauces ahead of time so when my inlaws & our neighbors dropped by, on separate days no less, I was ready!

2 cups of berries (we used strawberries & blueberries)
1/2 cup sugar
3 tablespoons water

1. Bring to a gentle boil over medium heat.

2. Continue to boil for 20 minutes until the mixture becomes thicker.

3. Let cool for 30 minutes.

4. Transfer to a blender and pulse 1-2 times to slightly puree the syrup while still maintaining a few berry bits.

5. Enjoy!

1 cup dark brown sugar
1 cup whipping cream
1 can sweetened condensed milk

1. Stir brown sugar and whipping cream over medium heat until sugar disolves.

2. Bring to a gentle boil for about 5-10 minutes until the sauce reduces to approximately 1 cup.

3. Remove from heat and stir in sweetened condensed milk.

4. Let cool for 30 minutes or so.

5. Pour over your dessert of choice and enjoy!

1 cup whipped cream
1 cup sour cream
juice of 1/2 lemon
1 tsp vanilla

1. Combine all ingredients in a bowl, stirring until smooth.

Styling & Photography: Style Me Pretty Living

I’ve seen a ton of “farm to table” type events in my day, but none have felt quite as fresh and vibrant as this one. Captured by Jessamyn Harris, Alicia and her team did such a beautiful job on this green-themed al fresco dinner party. Plus, it is now my dream to dine under that canopy of grape vines! Have you ever seen anything more beautiful? Gather more inspiration right here in the gallery.

From Stacy at Hello Cupcake PR… “Farm to table” is so delicious and beautiful, but can be predictable. So for this shoot, we wanted to push the idea, but create something a little more modern yet still fit perfectly within the picturesque setting of Campovida, just outside of SF Bay Area.

The 13 plus acres of rural Campovida not only feature vineyards, open fields, rustic barns, and guest houses, but wandering vegetable and flower gardens as well. We found ourselves inspired by the shady green “Learning Arbor”, covered in many varieties of grape vines, which offered the perfect light and backdrop for this modern spin on “farm to table”.

Along with the crisp whites and greens, and playful swingy styling of the dinner table, we balanced the site’s gorgeous gardens with a hint of mid century modern meets Palm Springs inspired design and style.

The table was lined with various size glass vases, each containing a different type of green vegetable or white flower.

The escort cards we situated atop dried peas, and a seed bar (with packets of veggie and wildflower seeds) offered favors to our guests.

Venue: Campovida | Photography: Jessamyn Harris | Styling, Design & Florals: Alicia K Designs | Hair & Makeup: Hairspray Beauty Lounge | Furniture Rentals: Hartmann Rentals | Linens: La Tavola | Model: Stacy, Hello Cupcake PR


And now, we’re here to announce the winner of the Net-A-Porter Giveaway!! Drumroll please…

And today is Sam W’s lucky day for she has won the $300.00 gift card to Net-A-Porter. Sam, we will be in touch promptly to let you know how to claim your prize! Congratulations my dear! xox

For more information on how Little Black Book Members are chosen click here.

I’ve recently been taught that every event should have a signature cocktail. By whipping up a big batch before everyone arrives, not only does it add that additional flair, it also significantly cuts down on party costs and gives you more time to mingle with your guests. I have since debated about my personal signature cocktail, and I do believe that I’ve found it. Beautifully captured by Sarah Culver, not only is this lavender martini soft pink in colour (if you know me at all this is incredibly appealing), it’s a subtle twist on a classic concoction and for that I’m a fan.

Edible lavender buds
Sugar
Water
1.5 oz. gin
1/2 lemon, juiced
Soda water (optional)
Mint leaves (for garnish)

1. To start whip up a batch of lavender simple syrup by mixing equal parts lavender, sugar and water until the sugar has disolved. Use a strainer to remove lavender buds (I always make extra to use in other things – like lemonade, drizzled over butter on toast or with seltzer water).

2. Then it’s simple! Pour 1 ounce of lavender simple syrup in the bottom of each glass.

3. In a shaker mix 1.5 ounces of gin and the juice of 1/2 lemon.

4. Pour into glass and top with soda water if desired.

5. Garnish with mint leaves and edible lavender buds. Cheers!

Photography by: Sarah Culver | Styling & Recipe by: Cin Cin Vintage