Jeanne and Ryan walked between glistening Christmas Tree lanes on the most perfect winter day for their engagement session. The beautiful light, cozy coats, and perfect evergreens make this such a favorite! Thank you Summer at Grey Likes Weddings for featuring Jeanne and Ryan’s Christmas Engagement!
Sending love and wishing all your New Year’s dreams come true!!
David and Jessa married in a garden at one of the most gorgeous locations in St. Louis. Enjoy more for their beautiful wedding on Style Me Pretty!
Florist: Wildflowers | Cake: Le Patisserie Chouquette | Ceremony Venue: St. Louis World’s Fair Pavilion | Reception Venue: St. Louis World’s Fair Pavilion | Bride’s Shoes: Calvin Klein | Coordinator: All That Glitters | Band: Big Brother Thunder and the Master Blasters | Bride’s Dress: Vera Wang
Magnolia Rouge Featured Sarah’s gorgeous tart along with a beautiful sweet & salty mix of cheese and honeycomb which makes this cheese board perfect to share at the holidays.
Enjoy the recipe for the sweet tart from Sarah, the best advice for creating a cheese tray, and view the feature with more images from Magnolia Rouge below.
Tips for creating a Cheese Plate from Emily.
Blackberry-Blueberry Rustic Tart
8 ServingsPrep: 20 min. + chilling Bake: 55 min.
2 cups all-purpose flour
1/3 cup sugar
1/4 cup yellow cornmeal
2/3 cup cold butter, cubed
1/2 cup buttermilk
4 cups fresh blueberries
2 cups fresh blackberries
2/3 cup sugar
1/3 cup all-purpose flour
2 tablespoons lemon juice
1 Egg beaten
2 tablespoons turbinado (washed raw) sugar or coarse sugar
Whipped cream, optional
In a large bowl, mix flour, sugar and cornmeal; cut in butter until crumbly. Gradually add buttermilk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. Preheat oven to 375°. On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a parchment paper-lined baking
In a large bowl, combine berries, sugar, flour and lemon juice; spoon over pastry to within 2 in. of edges. Fold pastry edge over filling, leaving center uncovered. Brush folded pastry with beaten egg; sprinkle with turbinado sugar. Bake 55-60 minutes or until crust is golden brown and filling is bubbly. Using parchment paper, slide tart onto a wire rack to cool. If desired, serve with whipped cream.
Molly and Mike married on their families property among gorgeous Minnesota trees. Molly’s mom designed the flowers, the sweet cake from Camelbear Bakery, and coordination of Jennae completed the day beautifully.
I’m so excited to share Magnolia Rouge’s recent magazine filled with gorgeous photography. Emily and Daniel’s Wedding is one of the wedding featured among the beautiful pages!