Happy One-Year Anniversary to us, Freis West (above) — It’s told to be tradition to save, then eat the top layer of one’s Wedding Cake on one’s One-Year Wedding Anniversary. Though the idea is romantic, I wouldn’t look forward to eating it. Would you want a year old Cake? Or would you prefer a fresh Cake, just like the one you had on your wedding day? We opted for a fresh Cake and got it, because we were married at The Turnip Rose Promenade & Gardens, as previously reported. It’s how they do it. You’ll get a fresh Cake one-year later, if married there too. Our Cake was white with a Raspberry Mousse filling and Whipped Cream topping. All is highly recommended.
As shown, we celebrated Sixteen Candles style — We call ours ‘One Candle’ for one sweet year of marriage. What fun we had in our Las Vegas hotel room, with our Cake propped on an upside-down ice bucket, as we sat on the window sill/air conditioner overlooking the Stratosphere. Our Anniversary Cake took us a year back, and we hope to be doing this again sixteen years later.
The true annual treat is spending time with best friends decorating Halloween Cookies, Cupcakes and Candy. Each year we take home trays and boxes of homemade and hand decorated treats after a fun evening of trickery — It’s quite a funny bunch (below).
I’m truly grateful for all!
This year’s decorating ideas are posted here and others from previous years are linked here.
We’re no design professionals, but have a lot of laughs and the Cookies always taste great.
It’s also possible that you may learn how not to decorate your Halloween Cookies here. 😉
Halloween Appetizer Idea — Deviled Eggs with Olive Spiders. You can figure it out.
Happy Halloween from Nibbles of Tidbits and friends.
I’m not sure where the baby shower idea and photo (above) originated, but think it’s adorable, thus post it here along with my favorite bridal shower FOOD idea (below).
We got this Cake for our parents 50th Wedding Anniversary — It’s them on the edible topping. They were impressed to see it and so were we. It’s from Albertson’s Bakery. It tasted good too, with a Whipped Cream Frosting, Vanilla Cake and Strawberry Filling.
Ladyfingers, Fruit, Whip… Ladyfingers, Fruit, Whip… Ladyfingers, Fruit, Whip — That’s basically how you make it. Insert any Fruit for the “Fruit.” I used Strawberries, Blueberries and Kiwis. The Ladyfingers were store bought to save time, but I will always whip my own Heavy Cream with a little Sugar to make it taste best. The pictured Fruit Trifle was made for Mother’s Day.
If wanting to make it extra pretty, create the Trifle’s outer design separately from its layering. Fruit looks best vertically through the glass, but is layered horizontally — In other words, place the Fruit and Ladyfingers against the glass as shown, or how you want it, and then layer as chanted in the middle/inside. Repeat process as you build upward.
We’re still looking back fondly while settling in. Did you see our Wedding Cake? It was perfect! Not only did it look cool, but it tasted great too. We highly recommend Creative Cakes and a few other superb wedding vendors noted and linked herein. Check them out.
These photos and hundreds of other amazing ones were taken by Tremble Media. We love them all and the professional Wedding Video they shot and edited for us. They captured it all.
And Photo Booth On Wheels did a great job too — Nice people run it.
Everything was lovely, seamless, tasty, entertaining and pleasantly memorable THANKS to all.
We’d DO it all again the same way. Thank you!
Nice package indeed — We LOVED our Wedding Cake by Creative Cakes in Orange. It came with the Wedding Package offered by The Turnip Rose Promenade & Gardens in Costa Mesa. Our experience with both was superb! We called it (above) our Graffiti Cake, since it was piped with amusing words and sayings related to us. It looked cool and unique and tasted amazing. As a bonus (also part of The Turnip Rose Package) — Instead of freezing the top layer of the Cake to eat it on our one-year anniversary, a tradition, Creative Cakes will bake us a fresh Cake to enjoy in its place. We’ll just call around that time to tell ’em what we want.
I’m grateful to be back to share (not enough) photos from a beautiful Bridal Shower.
It’s mine — This stylish and tasty day was prepared for me (pictured in the Berry spoon).
I feel showered by love and well displayed, satisfying, glorious food — Thank you so much!
I’d been absent from here for good reason — To partake in this, move and finally reconnect.
Is this (above) not the cutest Bridal Shower Cupcake Cake you’ve seen? I just LOVED it!
After the first guest arrived, I stopped taking photos of the food, thus missing the hot dishes… Quiches with Green Chili’s and Bacon, and delicious Potato Casseroles topped with crunchy Corn Flakes — With Mimosas, all was/is tailor made for a Special Bridal Shower Brunch.
Veterans and active-duty military personnel deserve to take advantage of the day. It’s Veterans Day and many want to say thanks! Several restaurants and others are offering FREE meals. Those qualified should plan their schedule around the options — Start here.
It’s the simple things in life, like when and where — Enjoy it All Summer Long (and always).
Snapshots of Summer in America — Thanks (again and again) to those who paved the way.
We grew these Grapes (above) and will report more about ’em later.
Free to cut or sledgehammer a Watermelon, if we so choose.
Pink Lemonade near the pool.
Sipping Whiskey out of the bottle, not thinking about tomorrow — Okay, it was Pina Coladas.
Singing sweet home USA all summer long…
Corn on the Cob with Oil, Butter, Garlic and Herbs wrapped in foil.
Potato Salad with never too much Mayo — The only way to have it (or none is fine too).
Celebrate America Cupcakes anytime.
Pasta Salad — Add a lot of Italian Dressing. If unsure, add more. Better more, than less.
Star Spangled Cupcake.
Water Balloons ready for a fight — Unfortunately had to put away the camera for it.
Maggie (below) ready to catch BBQ area leftovers.
Oh, how we thought those days would never end…
Happy Birthday fellow June Birthday family and friends — This is your shared birthday card.
The only way to have a Cupcake is with a Brownie in the middle — It’s the Burger part of the pictured Hamburger Cupcake. To make the rest, simply cut a Yellow Cake Cupcake in half, top with a round-cut Brownie, yellow (for Mustard), red (for Ketchup) and green (for Lettuce) Frosting, and then top with other half of the Cupcake and Sesame Seeds. Dessert of the day.
Do you need a recipe for the pictured dessert? If so, it’s here. I’d use fresh Whipped Cream between the layers, or Lemon Curd and Cream Cheese like its publisher. You can use Pudding or whatever you want. And the rest is visually apparent, right? It’s an impressive Holiday Layer Cake that’s easy to make with a store bought Angel Food Cake. Cherish Memorial Day.
I sure appreciate my Mom — I’m reminded to visit and eat on Mother’s Day. Lucky me.
I’ll try to be on-time and it’s likely my gift won’t be as stylish as these, so enjoy the photos.
And/or create something unique, if so inclined — Pictured instructions for all above are here.
The top line may push it a bit, but I concur with the general finding. All is good — Thank God.
May your day be filled with Jelly Belly Corn on the Cob, quartered Orange Starbursts, Green Apple Runts, Caramel Sauce Gravy, Yellow Starburst Butter and Graham Cracker Chicken.
More keep landing here to view our Halloween Cupcake and Cookie decorating ideas.
I’ve posted much about it previously — A link to all is here.
Pictured are the latest and hopefully greatest, though certainly not professional samples.
Trick or Eat is adopted from the Trick or Eat Dinner at The Cellar in Fullerton.
Happy Halloween from Nibbles of Tidbits!
Growing up some of the best times were spent trick-or-treating and trading Candy.
Now it’s fun to decorate and give away Cookies and Cupcakes to/from/with friends/family.
The kids love them too — Halloween is a creative time.
Enjoy the possibilities — Eyeballs bring anything to life.
It’s Watermelon LOVE, what a surprise since it’s generally not one of my favorite flavors, though I always like it as Fresh Fruit and 100% Juice. Inspired by the request of Kids in the Kitchen, I discovered Shelly’s Jellies are superb when made from pureed Watermelon.
At first I didn’t think it was possible to create an intensely flavored Candy without using Citrus Juice and Zest — Since I’d made all available citrus flavors, I took a chance with Strawberry and Watermelon and both couldn’t have turned out better. Lexi and Hannah (pictured) loved the Watermelon and Bailee liked the Strawberry ones better. Blackberry Jellies are next.
None can say they’ve tasted a better, naturally flavored Jelly Candy. Thanks for the ideas kids!
My Orange Zest Cheesecake with a Milk Chocolate Ganache recently won a 2nd Place Ribbon at the Orange County Fair. I plan to submit its recipe for the 2012 Orange County Fair Cookbook and will subsequently link to it here. Until then, stay tuned for snapshots of our recent OC Fair Foodie Tour. We found several healthy options in addition to the indulgent.
There are more entries than ever at the Orange County Fair this year.
I’m told there are over a thousand entries in the Culinary Arts Competition alone.
Since there’s only one Culinary Arts show this year, the competition will be stiffer than usual.
In previous years there had been two shows, which generally cut the competition in half.
Pictured here are my 2012 entries — An Orange Zest Cheesecake with a Milk Chocolate Ganache, Roasted Peach Scones and Grapefruit, Orange and Lemon-Lime Fruit Bursts. All have been submitted for judging. The OF Fair officially opens tomorrow with the results of all.
The entry submission lines were longer this year, but efficient — See you at the Fair.
A true French experience will be waiting for you at Pandor Artisan Boulangerie & Café.
It’s about to open at Westcliff Plaza in Newport Beach and we got a spectacular preview.
And this is your foretaste in photos — More will soon follow with an expanded report.
Merci to Pandor Artisan Boulangerie & Café for now.
Opening June 2012 and possibly this week — It’s top to bottom French deliciousness.