Our Wedding!

Hello!

Sorry for the delay in getting these pictures posted but it's been busy lately!! We got our wedding pictures back a few weeks ago but there were so many that it took a awhile to go through and pick out the favorites :-). We had the best photographer (she is the same one we used for our engagement photos and can make everything look amazing. If you need someone in Charleston I highly recommend her. She is also really affordable which is a huge plus!

We got married at White Point Gardens at the Battery in downtown Charleston (it was gorgeous and is a city park so it was open to the public) and here are all of the guys waiting for the ladies to arrive!

Seriously, the gazebo is amazing and we were so lucky that we planned the wedding the weekend after the hurricane!

This is one of my favorite pictures! This is what I mean about Molly capturing the best moments with her photos!!

Richard did the best job with the ceremony. Andrew wrote most of it but Richard added in a few awesome surprises! I am pretty sure they are telling a funny story about how we met here...

Also, I am really obsessed with the fascinator that Ann made me. She is so talented and I am definitely getting another one for Night at the Races in May.

And it's official!! Also, walking down the steps is more challenging than it looks ;-).

So excited that all of my family looks fabulous here! It's hard to get 10 people too look at the camera at the same time. Just missing Josh and Luke!

Luke made it to the reception though!! You can't see it in the picture but he has a bow-tie and suspenders!

While posing for pictures downtown before the reception two exchange students from Poland and Germany asked to take a picture with an American bride and groom! We are hopefully trending in Europe ;-).

Instead of a traditional guestbook we used Alyssa's and Kyle's wedding idea and got a local cookbook instead! This way we will read all of the well-wishes regularly while we are cooking in the kitchen!

We did an oyster roast for our appetizer at the start of the reception for all of our friends and family! Hello... it's oyster season in Charleston!! 

This was seriously the best cake. It was amazing and Andrew and I got cupcakes from each layer so we could sample everything later.

Jan made the BEST place cards out of oyster shells for us and half of our centerpieces were sweetgrass rose bouquets that we got from Mae Hall.  If you aren't familiar with the history of Sweetgrass baskets in Charleston I linked it above. It's an art that is in danger of dying out. I am a little obsessed with these baskets :-).

As we were leaving! Seriously best day ever :-). I have about 2000 pictures so i'm still working through them all so be on the lookout for some more of the reception!

Kristin

Engagement Photos at the Battery

Hi Everyone,

Last week Andrew and I did an engagement photo session so we could pick out a photo for our save the dates! Be on the lookout for one :-). Basically, we didn't have any pictures that were high enough resolution and quality to really look good on an invitation (and I really wanted to have the dogs in the pictures). We found a really awesome photographer on theknot.com and we are also going to use her for the wedding. She is Molly Joseph from Molly Joseph Photography and she was really nice and knew exactly what to do! Not to mention she worked with our unruly dogs like it was no problem!

Here are some of my favorite pictures (I definitely have already put them in frames all over the house)!

We decided that we wanted to take the pictures downtown near the battery since it is so pretty and there are a lot of good places to snap a picture (and it is pet friendly at the park)!

David came along to hold the dogs when we weren't taking a photo with them and I am pretty sure he hated me afterward :-). They were a little excited to be downtown and see so many other dogs walking around!

Surprisingly, Pippa was not a fan of getting her photo taken but Molly snapped this amazing photo ofo her actually looking at the camera!

I am pretty sure I am going to print this out as an oil on canvas for Andrew to have at his office! I think it looks really distinguished :-).

This one is my personal favorite at the pineapple fountain! And I love that it is in black and white.

And this one is the save the date! The dogs look happy and we are looking at the camera so it's a win!

I am really glad we got these pictures taken and I am still impressed the dogs (mostly) behaved!

Kristin

Crockpot Baby Back Ribs

Hi Everyone,

Happy Super Bowl Sunday! I have been using my new crockpot nonstop and we just made the best recipe for ribs. I would highly recommend trying this out (especially for social events)! It was really easy to prepare and to clean up and was ready in a relatively short amount of time. I got the recipe from a Slow Cooker cookbook from William Sonoma that I got for Christmas! I served this with vegetables and homemade bread.

Ingredients:

1 T olive oil

1 small yellow onion (finely chopped)

3 cloves of garlic (minced) 

1 cup ketchup (I used Heinz)

3 T Worcestershire sauce

3 T dry white wine (I used some chardonnay from my wine club: https://www.clubw.com/2ctss1w1q0).

1 t lemon zest (I omitted this the second time I made the recipe)

1.5 T fresh lemon juice

1.5 T brown sugar

1.5 t dry mustard

1.5 t chili powder

1 t ground cumin

¼ t celery salt

Salt

1 t hot-pepper sauce

5 pound baby back ribs (The second time I used regular back ribs that the butcher cut for me. This was the butcher’s recommendation and we could not tell a difference in taste. Also, they were very meaty and cost ½ the price of the baby back ribs)

Directions:

Sauce:

Heat in T of oil in a saucepan over medium heat

Add the onion and garlic to cook for about 5 minutes

Stir in the ketchup, Worcestershire sauce, wine, lemon zest, lemon juice, brown sugar, mustard, chili powder, cumin, celery salt, and a dash of salt.

Bring ingredients to simmer and then reduce heat to low and stir occasionally for 15 minutes.

Stir in hot pepper sauce (you can add in more than recommended for taste)

 Transfer to a bowl to cool (can be stored in refrigerator for up to 24 hours)

Ribs:

Cut the racks into individual ribs.

Preheat the oven to broiler and put a wire rack on a rimmed baking sheet and arrange the ribs.

 Broil the ribs for 6 minutes per side (total of 12 minutes).

 Place the ribs in the slow cooker and add the sauce. Make sure ribs are coated evenly.

Cover and cook the ribs on low for 5-6 hours.

Transfer ribs to plates and pour on remaining sauce from slow cooker.

 Serve immediately!

Enjoy!

Kristin

Easy Chocolate Chip Bundt Cake

Hi Everyone,

This week I made one my favorite desserts! I have been making this for years because it is incredibly easy and affordable to make. In high school my mom had this cookbook from the Cake Doctor that had this Chocolate Chip Cake and I make it pretty much every time that I needed a dessert for a function. I have included the recipe below and let me know what you think!

Ingredients:

• Butter and flour for coating and dusting the Bundt cake pan
• 1 bar German Chocolate
• 1 box plain yellow cake mix
• 1 box vanilla instant pudding mix
• 1 cup whole milk
• 1 cup vegetable oil
• 4 large eggs
• 1 pkg. semisweet chocolate chips. (I buy the mini size)

Directions:

•  Preheat oven to 325 F. Butter and flour your baking dishes (I prefer a standard bundt cake dish, my mini bundt cake pans or loaf pans) and shake out the excess flour.
• Chop the chocolate bar into large chunks and place in a food processor or use a hand grater until the bar is finely grated. It is essential that it is finely shaved so that the bar is evenly distributed throughout the cake.
• Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl and blend with an electric mixer on low for 1 minute.
• Stop the machine and scrap down the sides and blend for another 10-15 seconds.
• Stop the machine and fold in the grated chocolate with spatula

• Place the mixer speed on medium and beat for 2 additional minutes.
• Turn off the machine and fold in the chocolate chips.
• Once distributed, pour the batter into the prepared pans. I prefer my mini Bundt cake pans!

• Bake at 325 degrees for 25 minutes for cupcake sized portions and 50 minutes for large Bundt cake pans. The cake should be golden and spring back slightly when pressed with a finger.
• Invert the cake and allow to cool completely (about 30 minutes) before serving!

Enjoy!

Kristin

Easy Crockpot Chicken Enchilada Soup Recipe!

Hi Everyone!

I am a little embarrassed that it has been so long since I have updated with a new recipe. But, we moved over Christmas and we have been really busy unpacking and setting up the new house (Pippa and Jasper are loving the bigger yard and pond!).

For Christmas my parents got me a new crockpot (I have been wanting this All Clad one for over a year and it was finally on sale and slightly more affordable) so I have been using it as much as possible!

Last night I made a new Chicken Enchilada Soup recipe mostly because I caught some kind of bug while traveling in Seattle and Columbus for the past two weeks and wanted soup. I didn’t take many pictures because it is was literally the easiest thing ever and just required combining ingredients!

Ingredients:

• 2 cans of diced tomatoes
• 1 can of black beans
• 2 cans of sweet corn
• 1 cup of rice (I used Arborio)
• 1 onion (diced)
• 3 chicken breasts
• 1 Tablespoon of cumin
• 1 Tablespoon of Chili Powder
• 2 cups of chicken stock

Directions:

1. Combine diced tomatoes, black beans, corn and diced onion in crockpot
2. Place chicken breasts across top
3. Add 2 cups of chicken stock
4. Mix in Cumin and Chili Powder
5. Cook on low for 6 hours
6. Stir in 1 cup of rice
7. Cook on low for 1 hour
8. Serve

Let me know what you think!

-         Kristin

Salted Caramel Chocolate Pecan Pie

Hi Everyone,

Happy Thanksgiving! About two years ago I got my monthly subscription of Southern Living (I have been a loyal reader since I was in high school!) and found the best chocolate pecan pie recipe. It is always a hit at parties and for the holidays. Since it is such a staple in my dessert rotation this time of year it made since that we would bring it as our contribution to Thanksgiving dinner. I have included the recipe below! Let me know what you think when you try it!

Ingredients:

Chocolate Filling:

1 1/2 cups sugar

3/4 cup of melted butter

1/3 cup all-purpose flour

1/3 cup 100% cacao unsweetened cocoa

1 T light corn syrup

1 tsp vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 pre-made graham cracker pie crust

Salted Caramel Topping:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

Directions:

• Preheat oven to 350 degrees.
• Stir together 1 1/2 cups sugar, 3/4 cup of melted butter, 1/3 cup all-purpose flour, 1/3 cup 100% cacao unsweetened cocoa, 1 T light corn syrup and 1 tsp vanilla extract in a large bowl.

• Add eggs and stir until well blended.
• Fold in chopped pecans.

• Pour mixture into pie shell.

• Bake at 350 degrees for 35 minutes.
• Remove from oven to a wire rack.

• While pie cooks, bring 3/4 cup sugar, 1 T lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat.

• Do not stir and swirl ingredients occasionally until the sugar begins to change color (I did this for 8 minutes until the sugar turned to dark amber).
• As a side note: make sure to not walk away since the sugar can burn quickly once it changes color.
• Remove from heat and add cream and 4 T butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

• Arrange pecan halves on pie (I did this while the sugar caramelized).

• Top with warm caramel. (I only used about half of the caramel and saved the rest for some homemade icecream!)
• Cool 15 minutes and sprinkle with sea salt.

Enjoy!

Kristin

Seared Steaks & Sage Brown Butter Recipe

Hi Everyone!

Last night for dinner I found this recipe online for us to try. It turned out to be pretty tasty and we will most likely make it again! We were trying to mix it up before Thanksgiving tomorrow where we are going to be enjoying all of the traditional recipes. I had to make a few modifications to the recipe because Blue Apron likes to give you ingredients that are very obscure so the adjustments were determined based on what we could find at the grocery store. I really like my version and think it turned out really well.

Ingredients:

2 Steaks

1 green Apple

1 Head Cauliflower

1 Lemon

1 Red Onion

3 small red Beets

1 tsp dried Parsley

1 Bunch Sage

4 Tablespoons Butter

¼ Cup Pecan halves

Directions:

• Cut the cauliflower off of the stalk and then cut the head into small florets.
• Peel and medium dice the beets (wash your hands after so they don’t stain).
• Peel and small dice the onion.
• Pick the sage leaves off the stems and discard the stems and chop the leaves.
• Quarter the lemon.
• Core and medium dice the apple and toss with the juice of 1 lemon wedge to prevent browning in a small bowl.
• In a large pan, heat 1 tablespoon of butter on medium-high until hot.
• Add the cauliflower and beets and season with pepper then cook for 10 minutes.

• Add the apple and onion to the pan of vegetables and season with pepper and cook for 5 minutes.

• Add the pecans and cook for 1 minute to combine.

• Transfer to a large bowl and keep warm.
• Season the steaks with salt and pepper on both sides.

• In the pan, heat 1 tablespoon of butter on medium-high until hot and add the seasoned steaks.
•  Cook steaks for 5 minutes per side for medium.

• Transfer to a plate, leaving any browned bits (or fond) in the pan.
• Addd the butter to the pan of reserved fond and heat on medium until melted for 15 to 30 seconds, or until the butter foams.
• Once the foam subsides, continue cooking for 2 minutes and add the sage.
• Cook for 1 minute and turn off the heat.
• Stir in the juice of the remaining lemon wedges and season with pepper.
• Divide the finished hash between two places and add the steak. Top with the sage butter and parsley.

Enjoy!

Kristin