Friday, April 18, 2014

An Anthropologie Workshop!!

Anthropologie workshop lulu the baker

I'm over-the-moon excited to announce that on Thursday, May 8th, I'll be hosting a Mother's Day workshop with Anthropologie at their Bridgeport Village store in Tigard! We'll be hand-embroidering in brilliant colors on top of pretty black and white illustrations, and then framing them. There are only 30 spots available, so hurry and reserve yours today. Click here to reserve your spot, and use the #AnthroEvents hashtag to follow along on all social media channels.

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A Dream House Update!

april-photo-dream-house

My latest post for Style Spotters is up on BHG.com! Just what have we been up to since my last update? Porches, pillars, granite, bathtubs, and more! It's been a month filled with changes big and small, and we feel like we can actually see the light at the end of the tunnel. Check out my Dream House post for all of the details!

And have a wonderful Easter weekend! Whether you've got warm, sunny weather, or you're still battling the Springtime snow, enjoy the holiday weekend with your loved ones. And don't go too crazy on the Cadbury mini eggs. xoxo

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Thursday, April 17, 2014

Classic Carrot Cake for Easter!

classic-carrot-cake-pineapple

I'm so excited for Easter this weekend! As with most holidays, I really love Easter food: ham, potatoes, fresh Spring vegetables, and of course, sweets! Carrot cake seems tailor-made for this holiday, and this delicious, classic carrot cake recipe is my favorite. It is moist and flavorful, with an extra boost of scrumptiousness thanks to crushed pineapple. And it's topped with cream cheese frosting, which I love on pretty much everything!

You can find the full recipe on my latest post for Minted's blog, Julep, along with some fun decorating ideas for an Easter get-together. Happy Easter!

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Wednesday, April 16, 2014

Herb & Cheese-Stuffed Chicken with Sun-Dried Tomato Cream Sauce

herb-stuffed-chicken-breasts-640

Remember last week when I said a few cool opportunities came my way last month? One of the biggest was being asked by La Crema Wines to develop a recipe to complement their brand new Willamette Valley Pinot Noir! I knew right away that I wanted to do a light, savory entree, and I'm so thrilled with the recipe I came up with: tender chicken breast fillets wrapped around fresh herbs and a trio of melty cheeses, topped with a creamy, tangy sun-dried tomato pan sauce. It is the perfect entree for this time of year, when the days are warm and sunny, and the evenings are still cool, when you want something delicious and filling for dinner without the heaviness of a midwinter meal. These delicious chicken breasts, with their flavorful filling and mouth-watering sauce, are easy enough for a midweek dinner, and pretty enough for a special occasion!

You can find the full recipe on the La Crema Wine blog.

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Monday, April 14, 2014

Breakfast Sandwiches on Cheddar Chive Biscuits

cheddar-chive-biscuit-breakfast-sandwiches

Breakfast is my favorite meal of the day! I bet it's your favorite meal of the day too. Because it is just so darn good, and usually pretty easy, and generally comforting and tasty. Breakfast food is so good that I bet you eat it for lunch and dinner occasionally too, just like I do. Yesterday, we had these amazing breakfast sandwiches for lunch. My favorite buttermilk biscuit recipe filled with salty cheddar cheese and fresh chives, surrounding layers of smoky ham, creamy scrambled eggs, and more melty cheddar. They were so good!! And lucky for me, there was one left over that I get to have for lunch today, because any day that's a two-breakfast day is happy day in my book.

This recipe is my latest for my collaboration with Melanie Bauer from Melanie Makes! She's got her own delicious recipe featuring cheese, chives, and eggs on her blog today; check out her recipe for Green Chile & Chive Cornbread Casserole!
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Friday, April 11, 2014

No-Bake Lemon Cheesecakes

no-bake-lemon-cheesecakes

March was a pretty crazy/exciting month for me! A bunch of random and wonderful opportunities popped up, and I said yes to every single one. The first cool opportunity was to write a guest post for Craftsy, a massive online community featuring project tutorials, recipes, online classes, and more. I wanted to come up with a fun, Spring-time dessert for my post, and the resulting recipe is such a winner, words almost cannot express how amazing it is: No-Bake Lemon Cheesecakes. I packed these darling, delicious little desserts in half-pint canning jars and toted them to book club, and people went totally nuts for them! And I confess, I thought they were so good I almost didn't want to share them! They'd be absolutely perfect for an Easter brunch or dessert buffet, or even just to stash in your fridge and eat in the afternoons when the sun is shining. It'll be our secret.

Visit my guest post on Craftsy to get the complete recipe for these scrumptious No-Bake Lemon Cheesecakes!

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Wednesday, April 9, 2014

The Seasons Tree | DIY Easter Egg Ornaments

seasons-tree-easter-egg-ornaments

The seasons tree has a playful look this month in honor of the upcoming Easter holiday! Simple, store-bought plastic Easter eggs become colorful ornaments with just a few minutes of work and a handful of common materials that you probably have lying around your house!

DIY-easter-egg-ornaments

Materials & Tools
plastic Easter eggs with holes in both ends
thin string or floss
scissors
tweezers

easy-easter-egg-ornaments

Steps
1. Cut a piece of string about 4 times as long as an egg. Fold the string in half and knot the two loose ends together.
2. Push the folded end of the string through the hole in the bottom half of the egg from the outside in, and pull it all the way through until the knot catches. You might need to help poke the string through the hole with the tip of your scissors, and, if necessary, use the tweezers to reach down inside the egg to pull the string up.
3. Push the folded end of the string through the hole in the top half of the egg from the inside out.
4. Snap the two halves of the egg together and pull the string taut.
5. Repeat with remaining eggs. Easy peasy!

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