Tuesday, December 27, 2011

NEW YEAR'S EVE PARTY INSPIRATION

Our team developed party inspirations to help add a little sparkle to your New Year's Eve event.  Check out these inspirations full of decor and menu ideas!


DECOR:
  • Subtle use of gold in the place setting with gold rimmed glasses and spraypainted wine bottles as your vases
  • For soft lighting, place gold candles in tall cylinder glass vases
  • Wrap small boxes in festive gold wrapping paper with sheer organza ribbon 
  • Hang Metallic Gold Paper Balloon Lanterns throughout the party space 
  • Make gold mason jars: simple tutorial on 100 Layer cake
  • Use pretty textured gold paper to make bunting garland 



Created by Master Mixologist Francesco LaFranconi.
1 1/2 oz Absolut Vanilla Vodka
1/2 oz Cointreau
1/2 oz Marie Brizard White Crème de Cocoa
3/4 oz heavy whipping cream
Easy Leaf Products’ Oro Fino Gold Petals

Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with 23-kt Gold Petals and shaved
white chocolate.


DECOR:
  • Toss decorative pillows with a pink geometric design in the lounge area of the party space
  • A scattering of glittery table confetti adds a celebratory shimmer
  • Hang sparkling white lights, a pink mirrored disco ball or even retro illuminations for a cocktail-themed event
  • Make the champagne station the center of attention - stack a decorative champagne bucket filled with ice on wrapped packages that match the color scheme


Ingredients
3 teaspoon(s) sugar (or simple syrup)
12 fresh mint sprigs, plus extra for garnish
3 ounce(s) fresh lime juice
Ice
8 ounce(s) vodka
Cranberry juice
Champagne or sparkling wine
Fresh raspberries, for garnish
For each fizz, add 3/4 teaspoon sugar, 3 mint sprigs, and 3/4 ounce fresh lime juice to a cocktail shaker. Muddle content with a longhandled muddler or bar spoon; add ice to shaker, along with 2 ounces vodka and a splash of cranberry juice. Shake vigorously and strain into a flute. Top the glass with champagne; garnish with a few fresh raspberries and a sprig of mint.







Saturday, December 24, 2011

HOLIDAY BAKING: PART 2

During the holidays, many people find themselves short on time and rushing to get ready. If you want to make home-style cookies, here's a quick and easy recipe for Sugar Cookies with Nutella Filling. If you prefer to make the sugar cookies from scratch - have at it!  We chose to use a baking mix to save time and it also helps the mix was on sale :-). We did include our go-to Sugar Cookie recipe for those that want to make them from scratch.

SUGAR COOKIES WITH NUTELLA FILLING

  • Betty Crocker Sugar Cookie Mix
  • White Sanding Sugar
  • Nutella
  • 1 stick of butter
  • 1 egg













Prepare cookie mix according to directions. 







Form dough into small balls with melon baller tool. Top each cookie with sanding sugar and baked for 8 minutes. Cool. 




Once cookies are cooled, warm Nutella spread in microwave for 15 seconds. Spread Nutella on one cookie and top with another. 











If you prefer to make your cookie from scratch, here is a SUGAR COOKIE RECIPE WE LOVE.

Enjoy!








Friday, December 23, 2011

HOLIDAY BAKING: PART 1

This time of year always brings the desire to whip up some yummy sweet treats. Tonight, we chose to make Pumpkin Whoopie Pies with Cream Cheese Filling. From Martha Stewart Recipes these easy to make cookies are festive too. We made our cookies smaller than shown on the video so it yielded more than twelve and also added a light dusting of confectioners' sugar for a snowy effect. Enjoy!








The Martha Stewart Show, October Fall 2008
  • YieldMakes 12 whoopie pies

Ingredients
  • For The Cream-Cheese Filling

    • 3 cups confectioners' sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 8 ounces cream cheese, softened
    • 1 teaspoon pure vanilla extract
  • For The Pumpkin Whoopie Cookies

    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 2 tablespoons ground cinnamon
    • 1 tablespoon ground ginger
    • 1 tablespoon ground cloves
    • 2 cups firmly packed dark-brown sugar
    • 1 cup vegetable oil
    • 3 cups pumpkin puree, chilled
    • 2 large eggs
    • 1 teaspoon pure vanilla extract

Directions

  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
Watch video and view recipe for Pumpkin Whoopie Pies with Cream-Cheese Filling here: http://bit.ly/rEJe1p

Wednesday, December 21, 2011

HAPPY HOLIDAYS!

This year we decided to send a Savvy Selebrations holiday card to our clients to spread some holiday cheer and to thank them for their support. All we knew was that we wanted the card to predominantly feature our brand icon. We also thought it would be cute if the icon could somehow look like a holiday ornament. 

So we had a very quick and casual conversation with Stephanie from The Round Envelope, while we were working on another project. We told her about our idea: predominantly feature our brand icon as a cute holiday ornament. That was it and to our surprise she just took it from there. Oh! She did have one additional question she sent via text, "What colors did you want for your cards?" our response "Orange and goldish brown" and with that our holiday card was born! Add super chic calligraphy by Bella Grafia to the outer envelope and our clients are in for a visual holiday greeting.













What did you do this year for your holiday card?

Sunday, December 4, 2011

BLUE, WHITE & PLATINUM WEDDING

We have been chosen to work with a delightful couple on their upcoming wedding and reception. During every planning consultation we get to learn about the Bride & Groom- their likes/dislikes, how they met, their dreams for their wedding day, all while getting a sense of their personality and our chemistry together.


When we met with Danielle & Reggie we were delighted by a few key things they said:
  • Groom's favorite color is blue
  • Groom likes fish and has an aquarium
  • Bride wants symbolic touches to represent her Nana & Pop Pop
  • They both wanted a simple, yet elegant styled event that is family focused
Their outdoor ceremony will be held at a location with a picturesque setting and oh yeah....it has a water feature. So with all of this information and quality time spent with Danielle & Reggie we came back to our studio to put develop a vision plan for their special day.

We started by creating a Wordle for their day.

Then we started to formulate what their wedding and reception could look like. By doing so, we created a wedding inspiration board which is a collection of images that showcase the look/tone/feel for the event.


We also developed a narrative, which describes how we plan to execute our vision for their event.

We are excited to finalize all the savvy touches that will make Danielle & Reggie's wedding special and meaningful. We hope to post again soon about our progress. 

Thanks for reading!

Monday, November 21, 2011

TOP TEN THANKSGIVING TABLESCAPES

Hosting Thanksgiving this year? 
Here's a collection of our favorite tablescape ideas to inspire your savvy selebration. 
Wishing everyone a safe and happy holiday! 










Thursday, August 18, 2011

PANTRY PARTY- 30 MINUTE MEAL

So we have blogged about Pantry Parties before...first here and then here. The idea of a Pantry Party is fun for an event planner. For us, it's not always about going out and buying new...it is about being creative with what you already have on hand to create something great. That is what we did for today's Pantry Party meal:

Pineapple Salsa with Brown Rice and Blackened Salmon


Pineapple Salsa

  • 1 cup finely chopped fresh pineapple (we had one on hand already)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/4 cup chopped red onions
  • 1/2 teaspoon dried diced jalapeno peppers (great to have on hand!) 
  • 1/4 cup chopped fresh cilantro (we have plenty in our herb garden)
  • 1/2 teaspoon ground cumin
  • 2 freshly squeezed limes
  • salt and pepper to taste



In a large bowl, toss together pineapple, black beans, onions, dried diced jalapeno peppers, lime juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.


Here is a picture of the McCormick Dried Diced Jalapeno Peppers that is good to keep in your pantry as a backup!



Brown Rice - love these SteamFresh packs...easy to make and they cook in 2 1/2 minutes.





Blackened Salmon
Skinless Boneless Atlantic Salmon, defrosted overnight in the refrigerator. We had the Costco brand that is individually packed.


You can then seasoned the defrosted salmon with salt & pepper and your favorite grill seasoning or herb flavored seasoning or what you have or like. Because we are from Maryland we used Old Bay :-)
Place in the oven for 10 -15 minutes under the broiler until "blackened" and cooked thoroughly.


Here is the final product - ENJOY!