Archive | holiday

free easter goodies

Two years ago, the oh-so-talented Lindsay and I collaborated on this set of prints for the Easter season. The mix of her lovely lettering, pretty watercolor backgrounds and my favorite Easter-morning saying makes for a cheerful collection.

Using Lindsay’s artwork as inspiration, I played around with some holiday table settings. There are lots of do-it-yourself ideas here as well as simple ways to set a pretty table. Perhaps it can inspire your Easter decorations again this year.

linen + white + industrial basket + vintage glassware

and the perfect little place cards

printed paper + ribbon-tied napkin + coordinating chocolates in a pretty dish

with a lovely print to send home with each guest

fresh flowers + pretty china + playful polkadots

paper plates + candy appetizer + crepe paper flower

a name tag tied to a flower makes a special party favor

. . . . . . . . . . .

So does that give you any ideas for your Easter table?

If you would like to use Lindsay’s artwork as part of your decoration, we have put together a great collection for you.

This is a printable file with each of these designs in all three colorways {teal, green, navy}.

You can print as many as you need, give them as gifts or use in your own home.

And the best part?

free

Please sign in (or sign up!) to the archive for instant access.

archive-free-access

Feel free to share this with your friends … we all love freebies {especially ones so pretty!}

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joyeux noel

joyeux-noel

Wishing you and your loved ones a joyous time of celebrating this Christmas.

christmas-collage-instagram

I’ll be enjoying lots of family time and a short break from blogging this week but will continue to post a glimpse into our holiday on instagram {emilyjdc}. Feel free to follow along!

Merry, merry Christmas

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let’s make sea salt caramels

sea-salt-caramel-recipe

Growing up, we could always count on my grandpa to make two things for our family christmas: rich, chocolaty fudge and creamy, chewy caramels. Both were delicious and have become seasonal favorites in my family now. Yesterday I made both of these treats. Edie has an easy and oh so yummy fudge recipe {right here} and these sea salt caramels are my go-to recipe. I’ve shared it once before, but thought I’d show you step by step in photos because sometimes that takes the fear out of cooking.

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These little caramels are irresistible, they make great gifts and can be refrigerated for up to three weeks {although there’s no way they would last that long in my household}.

Here’s what you need:

sea-salt-caramel-ingredients

1 3/4 cup sugar
1 can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 Tbsp. butter
1/4 tsp. vanilla extract
1/2 Tbsp. coarse sea salt
Oil or cooking spray

sea-salt-caramel-tools

medium heavy bottomed pan
wooden spoon {I like this flat wooden spatula to scrape the bottom of the pan}
candy thermometer

STEP ONE // prepare a 9 x 13 baking dish by lining it in parchment paper and lightly oiling

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STEP TWO // In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat.

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STEP THREE // Add corn syrup and continue cooking until mixture reaches 230°

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Stir continually and watch that thermometer {or two}. It takes several minutes and it’s important to get it to the exact temperature.

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STEP FOUR // Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°

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The caramel starts to look more caramelly and thickens and it feels like it takes forever to get to the right temp. Just keep stirring and pull it off the heat right away when it hits 240°

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STEP FIVE // Remove from heat, stir in salt

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STEP SIX // Carefully pour into a lightly oiled 9″ x 13″ baking dish and sprinkle with additional sea salt

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Let cool for an hour or so.

STEP SIX //  Remove from baking dish and cut the caramel into 1 inch pieces

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STEP SEVEN // To serve candy-store style, wrap individual pieces in parchment paper

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and secure the ends with a simple twist.

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Enjoy!

Servings: Makes about 125 one-inch pieces

Sea Salt Caramels
created by the ladies of Liddabit Sweets courtesy of O magazine.

1 3/4 cup sugar
1 can evaporated milk
3/4 cup heavy cream
3/4 cup light corn syrup
2 Tbsp. butter
1/4 tsp. vanilla extract
1/2 Tbsp. coarse sea salt
Oil or cooking spray

Directions

Active time: 30 minutes
Total time: 1 hour, 30 minutes

In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.
Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9″ x 13″ baking dish (parchment paper in the bottom of the pan is helpful).
Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.

 

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