Weddingbee Blog

The wedding planning is winding down, though the wedding crafting feels like it will never end. We just finished the programs and finalized centerpieces, but we still have a lot of cutting, pasting and assembling to do. I just finished the signs for the wedding party’s seats during the ceremony, and we met with our awesome photographer over the weekend so he could explore the chapel and the rest of the school.

FMIL Joey is arriving 9 days early to help with the wedding and I can’t wait to have her here. She’s volunteered to do any last minute crafting and I’m definitely taking advantage of that. She’s going to make the ring bearer’s tie and sew the little bags for our Arrhae tradition. I might need her to sew one more table runner for the breakfast at the Chapel.

Speaking of the breakfast, we finally nailed down the menu and our AMAZING baking friendor Mary has been testing away in her kitchen.

Here’s the final menu:

• Orange-Poppy Seed Muffins
• Strawberry Muffins (Thanks for the suggestion, Miss Stiletto!)
• Applesauce Bread
• Maple Bacon and Cheddar Scones
• Chocolate Chip Scones
• Blueberry Scones
• Veggie Sausage and Cheddar Roll-ups

Yum! Yum! Yum!

Check out the pictures of some of the finished products. Are you hungry yet?

Mary even sent along the recipe for the Strawberry Muffins for me to share with everyone.

Strawberry Muffins

• 1 3/4 c self-rising flour (To make self-raising flour combine 2 tsp baking powder and 1 cup flour)
• 1 tsp (additional) baking powder
• 1/2 tsp baking soda
• 1/4 sugar
• 1 cup chopped strawberries
• 1 egg
• 3/4 c milk
• 2 T sour cream
• 2 1/4 oz unsalted butter, melted

1. Preheat oven to 415 F. Lightly grease a 12-hole standard muffin pan or line with paper liners.
2. Sift the flour, baking powder, baking soda, sugar and a pinch of salt into a bowl. Add the strawberries and toss well. Make a hole in the center of the bowl.
3. Combine the egg, milk, and sour cream and pour into the dry mixture. Pour all the melted butter into the bowl at once, and stir lightly until just combined. Do not over-beat - the batter will be slightly lumpy.
4. Divide the batter evenly in the pans - fill each cup about 3/4 full. Bake for 10-15 minutes or until golden and a skewer inserted into the center of the muffin comes out clean. Let cool for about 5 minutes in pan, then turn out onto a wire rack to cool completely.

Makes about 10-12 muffins.

I’m excited that this “detail” can be knocked off the list. Mary sent me a list of supplies and ingredients which I’ll have FMIL Joey shop for when she’s here.

What ceremony details did you take care of at the last minute?