A Life Post - Wedding Stuff!

So..Mark & I finally decided to plan our wedding. After setting a few dates, and then changing our minds over and over, I decided we should just do it! So after talking about it, our wedding date is August 25th, 2012.

I am literally filled with wedding thoughts and ideas all the time. My foodie inspiration has now come second in my life so I figured I would let everyone in on my super life consuming wedding planning.

I know it's so early to think of much at all, being over a year away and all, but we have a little problem. I am going to school in September until the end of June. I know I wont have much time in between writing papers and doing placements to think about wedding colors and what kind of flowers I want, so I am eagerly planning most of this out before I go to school.

Mark and I are pretty mellow and decided on a very small wedding. Less than 25 guests and no wedding party. I know so many people that think I'm absolutely crazy for not having an extravagant party of a wedding, but I think it's up to us to decide how to spend our money and our time with people who love us.

We are having a beach wedding and hopefully an outdoor reception! (Fingers crossed!) So far I know I want a casual but elegant style. Not too much fussy detailing but pretty and simple. Our wedding will hopefully be in the evening, so we can have pictures taken during sunset.

I love Grecian style gowns or tea-length, simple flow-y dresses. I will probably chose elegant flats or flowery sandals as shoes as of now, but the style could change over the next year depending on trends & such.

As for food, (the most important part, after saying the vows, that is!) will be a BBQ style or pot luck with family bringing in favorite dishes. I will also be contributing of course! And red velvet cupcakes as our wedding cake!

I hope everyone enjoys this wedding post, and let me know if you`d like more life posts!

Until next time, 

Jacqueline

Extra Delicious Upside-Down Rhubarb Cake

How I love rhubarb season! It brings back so many memories from my childhood when I cook anything with rhubarb. I must say that rhubarb custard pie is my hands down favorite thing of all, but today I wanted to try something a little different.

My nice slice of cake while doing my foodie research!

 A while back I had bought his magazine by Taste of Home and it had a whole rhubarb section and one of the recipes had this delicious upside-down rhubarb cake and I knew I had to try it, but like anything else I tweeked the ingredients to fit more my personal taste. I hope you all enjoy this recipe and feel free to tweek the recipe to your tastes like I've done!

You will need -

2/3 cup packed brown sugar
3 tbsp butter melted
2 1/4 cups rhubarb (*frozen is fine)
4 1/2 tsp sugar
1/8 tsp nutmeg 
Batter - 
6 tbsps butter, softened
3/4 cup sugar
2 eggs, separated
1 tsp vanilla
1 cup plus 2 tbsp flour
1/8 tsp nutmeg
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup almond milk

Preheat oven to 325F and grease a nine-inch cake pan.
Mix together the brown sugar & butter. Add rhubarb and mix well until rhubarb is coated. 
Put rhubarb mixture on bottom of pan and sprinkle sugar and nutmeg over that and set aside. 
Beat butter and sugar until fluffy.
Add egg yolks and vanilla, beat well.
Mix all dry ingredients into a separate bowl.
Mix in the milk and flour mixture, alternating each one.
Beat egg whites until it forms stiff peaks and fold into cake mixture.
Pour batter over rhubarb.
Bake 45 minutes to 1 hour.
Let cool 10 minutes and then flip over onto a plate.
*If you are using frozen rhubarb, you could either defrost and toss the liquid or just run over hot water and drain out most liquid and you should be fine. 

So yum!

I'm also going to share my biscuit pictures on this blog & if you are interested in the recipe I'll post it on my next entry!

with homemade strawberry jam

Strawberry shortcake

I apologize for not blogging much lately! My mind has been wedding planning instead of finding food inspiration! I hope you enjoy this delish recipe and I'll try to post more frequently!

Until next time,

Jacqueline