Whoa guys. Today is our 1 Year Anniversary!I could write a couple of really mushy paragraphs here (hey, it’s been done before) but instead I’ll just bombard you with a ton of makeout photos. Not our fault. I swear our photographer made us do it. I like these photos. Jordan is probably off in a corner somewhere being really embarrassed. Happy Anniversary you sexy beast!!!I have a lot of opinions I could share about marriage and wedding planning (oh wait, doesn’t everyone?) but instead I am going to enjoy our anniversary trip, which you will probably hear all about later! I Love You, Jordan Cash…makeout pics and all. Life isn’t always easy, but Thank God I have you by my side every step of the way. Until next year…All images by JKoe Photo.
We have been back from our Honeymoon for a few weeks…and I think we are finally getting back into the swing of things!
Expect lots of life updates the next few months. I hope to document our Rehearsal Dinner, The Wedding, and our Honeymoon here the best I can.
For now, I’m super excited to share that we were featured on one of our photographer’s blogs today and a few weeks ago. One post showcases the Superhero socks all of the Groomsmen wore…The other is featuring Claire Pettibone dresses. The photos are from JKoe Photography, the awesome husband and wife team who photographed our Wedding.
I have enjoyed Jenny and Teresa’s blog since discovering it after hiring Jkoe to do our wedding photography. It’s such a fun mix of Weddings, things around Seattle, and general web goodness. Go check it out! I have a feeling you will be bookmarking it!
Well, I have been MIA for the last couple of months because as it turns out, planning your own wedding is practically a full time job! I can’t believe that I found the perfect guy for me in the first place, and that I get to Marry him tomorrow!
Before diving in, I knew planning a wedding was supposed to be crazy, stressful, and difficult at times…but I came to realize it’s definitely one of those things that you truly don’t understand until you go through it all. The only way I can think of to describe it is a “ROLLER COASTER OF EMOTIONS!” More to come later, but for now…
If you are in town for our wedding, Thank You Sooo much for making the trip…even if you live 5 minutes away from the venue, you still have to get your ass out of bed, so Thank You for making the effort! My one true hope is that our guests have a blast at our event. The biggest shout-out goes to my mom, who put her heart and soul into helping us achieve our vision. I have heard so much about Brides having drama with their Mom during Wedding planning, but Lulu has been nothing but fricken Amazing! I also lucked out with a future hubs who took on tasks like designing invites and keeping me in check when I needed it. I am so fortunate to have you all in my life, I can’t wait to celebrate! Thank You!!!
I have been waiting to post this recipe for so long. We make these cookies all the time. They are perfect for any occasion or holiday, since you can switch up the cookie cutters or colors of frosting. Typically, we stick to round circles with frosting…Because normally, we don’t care about the decorations…just the taste. And these cookies taste better than any other sugar cookie I have ever had in my life.
But, things got a little out of hand when we found these wedding shaped cookie cutters at Sur La Table. I asked my mom if she could make some for my Bridal Shower…and the rest is history.
My mom may have had a few anxiety attacks over not being a professional pastry chef…decorating cookies is hard work! She went out of her way to practice and bought tons of decorating supplies…and experimented with royal icing and fondant many times. The guests loved them. Mom, thanks for working so hard. You rock.
Mom’s Best Ever Sugar Cookies
Makes about 4 dozen cookies
- 1 cup (2 sticks) butter, softened
- 1 ½ cups sugar
- 1 egg
- 1 tsp. vanilla
- ½ cup sour cream
- 4 cups flour, plus more for rolling out the dough
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp nutmeg
In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly.
Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.
Divide into two parts and wrap in wax paper. Refrigerate at least 1 hour. Preheat oven to 400 degrees F.
On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.
Cook at 400 degrees F for 10 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies.
ROYAL ICING RECIPE
Note: Royal Icing is tough to get right. There seems to be a lot of trial and error to get the consistency the way you want it. Here is what Lulu did:
- 3 tbsp meringue powder
- 1 lb (about 4 cups) powdered sugar
- 1-2 tsp pure vanilla extract
- 1/3 cup warm water, or more as needed (Lulu added at least a few extra tablespoons)
- Food coloring, depending on what theme you are going with!