Friday, November 28, 2014

Delia and Michael Wed

Today was the big day.  Delia and Michael exchanged vows this afternoon 11.25.2014 in front of the beautiful Serenity Falls with the most important people in the world present. Those included their dogs, Speck and Baloo, Delia's mother (Daniela) and father (Aurel).  Micheal's mom (ME), his step-father (Stone), and his three sisters (Malia, Abby Gail and Lora Beth).   Michael was up early this morning to get Speck and Baloo to the doggie spa to have a bath and their hair done.  They were so cute at the wedding with their special collars just for this day.  Their parents were getting married!  In fact, it was because of them that Delia and Michael met.  
The house was full of laughter while the girls were getting beautified by Bangs and Blush (http://www.bangsandblush.com). There was makeup being applied and hair getting teased.  We gathered upstairs so the men could all be downstairs, especially Michael who wasn't to see the bride prior to the wedding ceremony. I made some breads, eggs, gator bombs and fruit salad to munch on while everyone was getting ready.
The wedding took place on land crawling in Smoky Mountain history with a charming waterfall in a serene setting.  The family gathered as Jim, Malia's husband, officiated the wedding. It made the day very special because three years ago Michael officiated theirs.
With Michael and Baloo waiting, Aurel walked his only daughter (and Speck) to the falls, giving her hand to Michael.  The vows were exchanged as the family looked on with happy tears shedding all around. The ceremony ended with a champagne toast to the happy couple and then the smashing of the glasses to bring good luck.

Delia and Michael 
Serenity Falls
11.25.2014

Father Of The Bride, Aurel.  Stepfather Of The Groom, Stone.


Wedding cake by Cakery Bakery http://www.cakerybakerytn.com.

 Kim from Cakery Bakery http://www.cakerybakerytn.com also baked a cake for Speck and Baloo.

 The wedding tablescape.

Stone giving a toast...

Cheers

Salute

Sista sista, Malia.

Aurel, Father Of The Bride.

Mother Of The Bride, the lovely Daniela.

Another sista, Abby Gail.

Michael the groom.

Beautiful couple.

May my table continue to evolve...

The Family

The youngest sista, Lora Beth with Baloo, Lucy and Speck.  Dogs need luv-in too!

Baloo smooching Lora Beth.

The cutting of the cake.

Mr. and Mrs. Michael Van Mask

Their first bite.

Hello, we are waiting for cake!!!

Baloo and Speck thanking Michael for the cake they are about to devour.

Oh yeah, I like weddings.

The first dance.

Dapper looking groom, and his dazzling bride.

From this day onward.
Freezer-Friendly Chocolate Banana Bread
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 stick butter, melted and cooled
3 ripe bananas, mashed well
1 teaspoon vanilla extract
1/2 cup semi-sweet mini chocolate chips

Mix together the flour, cocoa powder, sugar baking powder, baking soda, mini chocolate chips and salt.
Stir the mashed bananas, eggs, melted butter, and vanilla.   Carefully fold the banana mixture into the dry ingredients until just combined. 
Pour into a loaf pan that has been greased with crisco and dusted with granulated sugar.  Make sure you get every nook.  Bake 350' for 55-65 minutes until the bread has risen and a toothpick inserted in the center comes out clean.
To freeze:  Cool completely. Wrap in plastic wrap .  Store in the freezer.

Glazed Triple Berry Scones
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/2 cup vanilla Chobani yogurt, drained with cheese cloth to get excess liquid out.
1 teaspoon vanilla extract
1 heaping cup mixed berries, FROZEN
sparking sugar, for sprinkling

Preheat oven to 400'. Line a baking sheet with parchment; set aside.
In a large bowl, add flour, granulated sugar, baking powder, salt, and baking soda, and whisk to combine.
Add the butter, and with a pastry cutter or two forks, cut the butter in. 
In a small bowl, add the egg, yogurt, vanilla, and whisk to combine until smooth.
Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't over mix or scones will be tough.  Dough will be wet and shaggy.
Fold in the frozen berries.
Turn dough out onto parchment lines baking sheet and knead it into a 8" round.  Dough is very moist.
With a large knife, slice round into 8 equal sized wedges.  Do not crowd scones, they will spread while baking.
Sprinkle each wedge with a generous pinch of sparkling sugar.
Bake for about 18 minutes, or until scones are very lightly golden and cooked through. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling.  While the scones cool, make the glaze.
In a small bowl, combine the confections' sugar and cream.
Whisk together until smooth.  Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.  Drizzle the glaze over the scones before serving. Scones are best fresh.
Glaze:
1 cup confectioners sugar
1 Tablespoon cream or milk
Instructions:
Mix and drizzle on semi cooled scones.

Bacon Wrapped Tater Tot Bombs
Ingredients:
2 cups frozen tater tots, at room temperature
pepper jack cheese, cut into strips to fit tater totS
bacon, quartered
1/4 cup brown sugar
Instructions:
Preheat oven to 400'.  Lightly oil a baking sheet or coat with nonstick spray.  One at a time, wrap each tater tot with cheese, then with bacon piece.  Dredge each tater tot in the brown sugar, pressing to coat. Secure with tooth pick if desired. 
Place tater tots seam side down onto the prepared baking sheet.  Place into oven and bake for 20-25 minutes, using metal tongs to turn at halftime.  Drain some of liquid in pan at halftime to help crisp up.
I made this up using frozen tater tots the day before and put them in the freezer, then let them come to room temp. right before baking.  YUM