Thanksgiving – Leaf Crown

So this week is finally here!!  We are so excited to celebrate Thanksgiving with our families and close friends.  This year we did a really cute Kidsgiving with Pottery Barn kids that you can see bits of here…but you will also see more of it on 100 Layercakelet tomorrow along with right here on our Beijos Blog, so stay tuned for some more adorableness.  We couldn’t wait to share the cutest, most festive Thanksgiving DIY Leaf Crown that you must put on your littles this year. It’s super easy to make, and the kids will love it!!  Here is the finished product on our pretty little model Leila.

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Ok…Here’s what you do…

Step 1:  Go out and find some colorful leaves.  They must have just fallen off the tree though, because they need to be soft and bendable.  The crispy ones will not work.

Step 2:  Grab some scissors and cut the bulb off the bottom of the leaf at an angle so it’s easy to pierce other leaves with

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Step 3:  Take your first leaf and fol 1/3 of the leaf behind itself

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Step 4:  Take the next leaf and gently poke the end through the first folded leaf.  Weave the end in and out a few times if you can so ensure they don’t separate.

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Step 5:  Fold 1/3 of each leaf behind and continue this pattern (step 4) until the crown is large enough to encircle the little ones head

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Step 6: Finish the crown by weaving the final leaf with the stem of the first leaf, making sure to tuck the ends in.

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And Voila!  An adorable home made leaf crown they will enjoy for the day.

We hope you all have a happy and warm Thanksgiving with all your loved ones!!

XX Beijos Gals

All photos by the lovely Megan Welker

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By on November 23, 2015 in BEIJINHOS, BEIJOS PICKS, CELEBRATIONS, DIY, FALL, FAMILY, HOLIDAYS, THANKSGIVING

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Pumpkin Desserts with Sugar Studio

Thanksgiving is right about the bend… and your probably trying to figure what your bringing over for thanksgiving dinner just like us right? Well The Sugar Studio is here to save the day with some modern fun desserts to wow your family. Move over lame pumpkin pie, and say hello to the new babes of thanksgiving dessert!

We love working with The Sugar Studio, she creates mouth watering desserts that are out of this world. Today is your luck day, she gave us the recipes to three of her favorite pumpkin desserts! You can thank us later.

Hilary what do you got for us girl?

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How cute is this pumpkin menu done by Abby Setti from As Written Calligraphy? So good!

Mouth is already watering….

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Pumpkin Panna Cotta

Ingredients:

1 ½ cups milk

1 envelope unflavored gelatin or 2.5 teaspoons

1 cup heavy cream

1 cup pureed pumpkin

½ cup sugar

½  teaspoon ground cinnamon

½ teaspoon cloves

½ teaspoon ginger

zest of 1 orange

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Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.

Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 8 4-ounce ramekins or other containers.

Chill the panna cotta until firm, and serve, with bourbon whipped cream and topped with a piece of pumpkin seed brittle.

Spiked whipped cream:

1 cup cold heavy whipping cream

¼ powdered sugar

1 tablespoon vanilla extract

2 tablespoons bourbon

Combine all ingredients in a cold mixing bowl and beat until soft peaks form.

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You need this brittle in your life! its amazing!!

Spiced Pumpkin Brittle:

Ingredients:

Nonstick vegetable oil spray

1 cup sugar

½ cup light corn syrup

1 cup raw shelled pumpkin seeds (pepitas)

2 tablespoons unsalted butter

1 teaspoon kosher salt

¾ teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

½ teaspoon vanilla extract

¼ teaspoon flaky sea salt

Method:

Spray a parchment-lined baking sheet with nonstick spray; set aside. Bring sugar, corn syrup, and 3 Tbsp. water to a boil in a medium saucepan over medium heat, stirring to dissolve sugar. Fit saucepan with thermometer and cook until thermometer registers 290°, 3–4 minutes.

Stir in pumpkin seeds, butter, vanilla and kosher salt and cook, stirring often, until pale brown and thermometer registers 305°, 5-7 minutes.

Stir in baking soda and cinnamon (mixture will bubble vigorously), then immediately pour caramel onto prepared sheet. Using a heatproof spatula, quickly spread out and sprinkle with sea salt; let cool. Break brittle into pieces

So So good!

Up next one killer pumpkin cake roll…

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Orange, Ginger Pumpkin Cake

CAKE:

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

½ teaspoon ground ginger

½ teaspoon ground cardamon

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup  Pure Pumpkin

1 cup candied ginger (optional), chopped

Icing

1 pkg. (8 oz.) cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons butter

1 teaspoon vanilla extract

1 teaspoon orange zest

1/4 cup powdered sugar (optional)

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FOR CAKE:

PREHEAT oven to 375°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, all spices and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with candied ginger

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

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FOR FILLING:

BEAT cream cheese, powdered sugar, butter,zest and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

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Drizzle with caramel sauce right before serving.

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Note: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Salted Caramel Sauce:

Ingredients:

1 cup granulated sugar

½ cup heavy cream (heated and set aside)

1 tablespoon butter

1 tablespoon vanilla extract

Coarse grain salt (Maldon, Fleur de sal)

Method:

Heat sugar in a large sauce pan until completely melted and golden brown. Be sure to dissolve all the sugar crystals. When golden brown carefully add the heavy cream and whisk to combine.

Whisk in the butter, vanilla and salt.

We love this one for bringing over for a crowd! If you do so, prepare the roll prior to your feast, and then powder sugar it up and caramel when its time to eat!

Last but not least…..

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Pumpkin Spiced Salted Caramels

3/4 cup pumpkin seeds (pepitas)

1 1/2 cup heavy cream (35% or whipping cream)

3/4 cup pumpkin puree

1 1/2 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. nutmeg, and 1/8 tsp. each allspice and cloves)

2 cups white  sugar

1/3 cup water

2 tablespoons butter

2 tsp. fresh orange juice

1 tsp. fleur de sel or kosher salt

  1. Line the bottom of an 8-inch square glass pan with buttered parchment paper. Spread out the pumpkin seeds on top of the parchment in the pan.
  2. 
In the saucepan, combine the cream, pumpkin puree, and the spices. Heat it until warm, but do not let it boil. Remove from heat.
  3. 
In a medium heavy-bottomed pan, combine the sugar, and water. Stir until the sugar is melted. Allow it to boil until it reaches 250 degrees (the upper limit of “soft ball” point on a thermometer). Add the cream and pumpkin mixture, and stir gently until incorporated. Allow this mixture to boil and bring it to 240 degrees on the candy thermometer. This is the part that can take time, around 30 minutes, so be patient and watch it carefully, stirring often so it doesn’t burn, particularly in the last stages when it gets very thick.
  4. 

Once it has reached 240, remove it from heat and stir in the butter and juice swiftly, stirring well until both are fully incorporated and butter is melted. Now pour the caramel into the pan, on top of the pumpkin seeds. Sprinkle with salt.   Wait at least 2 hours for caramel to fully set before slicing. Use a hot knife to slice them more easily, cutting them into 1-inch squares. If you have trouble cutting them because they are too soft, you can always chill them for 20 minutes before cutting. Wrap them individually in waxed paper or eat the entire thing yourself!

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All we got to say is Hilary from The Sugar Studio just put you on the favorite list with your family cause these desserts are beyond amazing! Contact this lady asap for your next event or just a craving for something yummy! Sign up for her newsletter here!

Thanks lady for saving Thanksgiving! We know we are going to be making these next week.

Happy Sunday!

xx

Abby

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By on November 22, 2015 in EATS, ENTERTAINING, HOLIDAYS, RECIPES, THANKSGIVING

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Thankful & Stylish

One of our favorite holidays is upon us, Thanksgiving!!!  I mean, it’s one week away!!!
We love a day focused on yummy food, friends, family, cocktails, and did we say yummy food??  Although some of us will have our stretchiest pants on that day, some of us may choose to really bring the style factor (and change into stretchy pants later, obviously)

We recently had a fun Friendsgiving shoot with some of the most amazing vendors (more on that tomorrow!!) where we got to get dressed in some pretty snazzy dresses from one of our go to local boutiques, The Hidden Jewel.  Here are some of our favorite looks for Thanksgiving that we put together, now let’s see how long we can keep these cute clothes on before our bellies burst! Ha!

All Photos by Megan Welker

Hair & Makeup by 1011 Makeup

Starting off with our lovely Leah Carriger!  She chose this beautiful Flynn Skye dress in the prettiest shade of burgundy, that is perfect for Fall!  Next Leah topped it off with that amazing Amuse duster, we love wearing kimonos, but especially playing with something underneath that is shorter like a mini or shorts!  She also accessorized to perfection with this Janessa Leone hat and layered gold necklaces by East and West

meganwelker-friendsgiving-257 IMG_4585 meganwelker-friendsgiving-266 meganwelker-friendsgiving-255 Next, the delightful Shelby of Joie La La Photography came out to play with us!  She is the absolute sweetest and we loved getting the chance to hang out with her and do some good old mama talk ;)  Shelby looked stunning in this Flynn Skye Maxi!  We love the back and boy did she wear it well, baby got back!!

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Here’s our own Jacquelyn Kazas in an Amuse Society dress that was so pretty, she had to scoop it up for herself after this shoot!  We are loving the color and the print, it’s the perfect Fall dress that can be worn with boots and a cute leather jacket, then paired with sandals when Spring comes back!  She paired it with a silver Vanessa Mooney necklace to funk it up a bit!

meganwelker-friendsgiving-285 meganwelker-friendsgiving-289 Image-1 meganwelker-friendsgiving-287 Last but not least is the sweetest Farra of Hostess Haven, we can’t get enough of this gorgeous girl and her big heart!!  She looks super cute in this short and simple but always makes a statement LBD by Amuse Society.  We love the idea of this dress with flats how Farra paired it, or even with booties or knee high  boots and tights!  It’s also nice and flowy, the perfect stuff your face dress for Turkey day ;)

meganwelker-friendsgiving-297 meganwelker-friendsgiving-306 meganwelker-friendsgiving-303 Image-2 And there you have it!  Those are our style picks for this Thanksgiving, hope yours is filled with lots of yummy food and lots of cute clothes!

Stay tuned for more prettiness tomorrow when we show you our Friendsgiving we styled!!

xx

Jacquelyn

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By on November 19, 2015 in FALL, FASHION, STYLE

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Cocktails- Vanilla, Pear, and Vodka Cocktail

Got a case of the Mondays?!? Well we got a yummy cocktail to brighten up your day, that is after 5pm :)

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Being so close to thanksgiving, when it comes to in season fruits you automatically think of apples, pumpkin, pomegranate, and maybe even oranges. We are throwing out the traditional cocktail buddies + bringing in the PEAR! The pear nectar adds thickness + sweetness, the fresh vanilla bean (or vanilla paste) make the drink aromatic and playfully speckled, and vodka of course gives you that warm belly feeling but doesn’t overpower the other flavors.


Vanilla, Pear, and Vodka Cocktail

12 oz (1.5 cups) pear nectar juice

6 oz vodka

1/2 vanilla bean, seeds scraped  or 1 tsp of vanilla bean paste (found this a much better option, more bang for your buck, can be found at most stores, I found mine at trader joes.)

vanilla sugar, for rim

You can make your own vanilla sugar by infusing a vanilla bean in sugar and letting it set for a couple days. Or use vanilla paste as your sticking agent, and then rim with sugar.

1 cup ice, plus more to serve over

Directions

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yasminsarai-beijos-pearvanillacocktail-4 Rim your glasses with the vanilla paste and then coat with sugar.

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Mix pear juice and vodka in a pitcher or shaker. Add 1 tsp of vanilla bean paste, or use a half of vanilla bean pod. Add 1 cup ice, then give it a good shake. Pour into cocktail glasses over more ice and serve with vanilla sugared rim. Makes 4 drinks.

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All photos by Yasmin Sarai

Cheers!

xx

Abby

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By on November 16, 2015 in COCKTAILS, FALL, RECIPES

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DIY- Mini Pumpkin Planter

Happy Friday!

A fall DIY that is sure to be loved by everyone. Not only is it easy to do but its a pretty modern twist on a classic idea! You can be creative as you want! We went with a simple planter for our tablescape, but feel free to get a bigger pumpkin and fill it with various types of succulents to achieve a full succulent planter. This would be perfect for centerpiece for your table or decoration piece around your home.

Let’s do this!

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You will need:

Knife

Spoon

Mini Pumpkin (we love white ghost pumpkins, but feel free to use whatever one tickles your fancy)

Succulent(s)

Directions:

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Start by cutting a hole all the way around the stem on the pumpkin, about ½ inch out from the stem (or more for a larger succulent).Doing a square works easier then a circle for cutting. Be careful to not cut the bottom of the pumpkin.

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Pull off top of pumpkin, and spoon out and discard seeds.

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Plant succulent of your choice, and add soil if needed.

So pretty!

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By on November 13, 2015 in CRAFTS, DIY, FALL, PLANTS

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