I made a big brunch for the family this weekend to help celebrate my future daughter-in-law’s birthday. Yes, you heard me right. I’m finally getting a daughter! I’ve been surrounded by men all my life, which isn’t that bad but come on….after raising three handsome boys, it was about time I finally got MY GIRL! Daniella is a sweetheart and we have a really great time together. Whether it’s shopping, mani’s, travelling or when she assists me with some of these shoots it feels like she’s my kid. It’s great to do girly things together and we have a close bond that I’m grateful for. As a matter of fact, I spend more time with Daniella than Cory, my own kid and her future hubby! Eeeeeee!
Now I bet you’re wondering where the pictures from brunch are? Well, it’s like this. I was so busy preparing, styling and serving that not once did I have a chance to pick up my camera. There was a bit of a lull between the main course and dessert so I decided to get a few shots of the guests.
THE NEW GUEST:
THE OLDER GUESTS:
This is my mom on the right and my mother-in-law on the left. Both great cooks and very amusing women. Keep in mind that between them their combined age is 175. They are the most amazing women I know and I love them very much. We are lucky to have them in our lives.
THE OUT OF TOWN GUESTS;
My niece and her two boys (AKA Little Miss Party Planner). My husband Steve (AKA Uncle Tee Wee) is their idol. When he’s around I don’t think they even know I exist.
Dylan likes to hang with him too. I mean…look how chilled she is….
They spent the majority of the brunch shooting nerf rockets at my next door neighbour’s head today while he was out in the backyard taking a nap. He woke up with one of my great nephews standing beside his lounge chair grinning at him. OHMYGAWD.
THE BIRTHDAY GIRL:
Daniella likes pretty things. So naturally she got a pretty cake for her birthday. She’s also the creative force behind All That Glitters Party Shoppe. If you need a cake topper, she’s your gal.
Oh the cake! Vanilla and Caramel Corn – Sweet Heaven and adapted from Add A Pinch.
Wanna know what we ate today? (without the usual pictorial)
SMOKED SALMON (LOX)
APPLE NOODLE PUDDING (KUGEL)
CALIFORNIA CRAB SALAD WITH MANDARINS
SPINACH, BEET AND GOAT CHEESE SALAD
VANILLA & CARAMEL CORN CAKE
FRESH ASSORTED FRUIT
Now can you understand WHY I didn’t have time to photograph this whole shebangie?
I guess these pics are better than nothing right?
- 1 ready made flatbread
- 2 tbls olive oil
- 1 roasted red pepper, sliced thinly
- 1 roasted zucchini, sliced thinly
- 1 tomato, slice thinlly
- ¼ cup asiago cheese
- Preheat oven to 350F. Place flatbread on a cookie sheet lined with foil.
- Brush with olive oil.
- Place remaining toppings over the flatbread.
- Bake at 350F until melted, about 10 minutes.
- Vanilla Cake
- 1 cup (2 sticks) butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk, room temperature
- ½ cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- Vanilla Buttercream
- 1 cup butter (2 sticks), softened
- 3 - 4 cups confectioner’s sugar, sifted
- 2 teaspoons vanilla
- pinch salt
- 2-3 tablespoons milk, heavy cream, or half-and-half
- Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, shake out excess flour.
- Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
- Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add dry and wet ingredients alternately to butter and shortening mixture, beginning and ending with dry ingredients.
- Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
- Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
- Frost cake with Vanilla Buttercream and garnish with Caramel Corn and store bought macarons if desired.
- Vanilla Buttercream
- Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
- Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
- Add vanilla and a pinch of salt and combine until well-incorporated.
- Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time.