Anyway, I thought I’d share them on my blog as well, since most of it was DIY. My wonderful mother-in-law is a crafter extraordinaire and she spent hours and hours making all the globes/poms we hung around the venue. She also created wands for our guests to wave when we walked down the aisle as husband and wife. We definitely could not have had the wedding we did without her help and expertise! And my AMAZING bridesmaids spent time before the wedding hanging them in the pavilion and making sure all the decorations were perfect. I love them!

In this first post you will see  photos of our venue, Ash Lawn-Highland, in Charlottesville, VA as well as all our decor. Click on any image below to enlarge!

All photos by Sam Stroud Photography

• Programs – designed by Nikki, assembled by bridesmaids
• Poms/Lanterns – designed and created by mother of the groom
• Cornhole – designed and painted by Ben
• Seating – library cards printed out at home by Nikki
• Card box – old suitcase from groom’s family, designed by Nikki
• Mr. and Mrs. signs – created by Nikki
• Signage – painted by groom’s family
• Fingerprint Tree – drawn completely freehand by groom’s talented brother
• All boxes, books, vases, jars collected and compiled by bride and groom’s families
• Wands – designed and created by mother of the groom
• Favors (sugar sticks) – created by Nikki

]]> http://www.supernovamom.com/2012/05/17/our-wedding-part-1/feed/ 0 http://www.supernovamom.com/2012/05/16/gnocchi-sweet-corn-arugula-in-cream-sauce/ http://www.supernovamom.com/2012/05/16/gnocchi-sweet-corn-arugula-in-cream-sauce/#comments Wed, 16 May 2012 20:38:56 +0000 Nikki http://www.supernovamom.com/?p=1116

Hey hey! This recipe was originally picked by me to be my Mother’s Day dinner… something yummy and so not healthy. However, after spending the majority of the day at the zoo there was no way either of us wanted to cook. We could barely move from the couch! So I saved it for Monday and whipped it up before Ben came home from work. It’s SO easy. I will warn you that it is super filling, so only a small bowl is needed.

I found the recipe in the most recent Better Homes & Gardens mag, but I adjusted it a bit since I don’t have a Dutch oven. (Dutch ovens always remind me of farts — don’t play so innocent, you know what I’m talking about) Here’s my adaptation of the recipe!

Gnocchi, Sweet Corn & Arugula in Cream Sauce

• 12oz frozen or shelf-stable potato gnocchi
• 2 small ears fresh sweet corn or 2 cups frozen whole kernel corn (frozen for me)
• 1 cup half-and-half
• 3oz package cream cheese, cut up
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried basil or oregano (I chose basil)
• 1/4 tsp ground black pepper
• 3 cups torn fresh arugula
• crushed red pepper (optional)

In the spirit of Mother’s Day, I thought it would be fun to do a giveaway! I couldn’t live with out the What to Expect When You’re Expecting book when I was pregnant with Molly and now I find myself browsing through it yet again! Did you know the series contiues? Yep! I have What to Expect the First Year and What to Expect the Second Year and I have found these books SO helpful.

I’m teaming up with WhatToExpect.com and you can win the first three books in the series! I will pick a winner next Monday so be sure to enter below. All I need is a comment, but the more entries you do, the bigger your chances of winning!

a Rafflecopter giveaway

I have known Nikki since 8^th grade!  We were friends all through high school and got into all the normal shenanigans good girl friends get into at that age.  We went toilet papering, pool hopping, skinny-dipping, double dated at homecomings and proms, smacked heads during powder puff football, and at one point we even fell in love with the same boy (a true sign of best girlfriends in high school, Ha!)!

Now we are both grown up and still find that we have very parallel lives.  We are both mommies trying to find a balance between work and babies and we are also both bloggers!

My site focuses on all aspects of being a mom.  It has crafts, recipes, DIY, fun activities, advice on how to save money, birthday party ideas, and more.  Check it out at www.enchantedmommy.com.

I am excited to do my first guest post on supernovamom.com!

I am throwing a baby shower for my good friend who, after having 3 boys, is getting her first girl!  I want it to be over the top girly and started out by making as many different hair bows as I could.  This hair bow flower vase will be one of her presents as well as the centerpiece on the gift table.  It is full of all kinds of different hair bows for her baby girl.

Pinwheel bows are very popular and very easy to make!  They look great on their own or layered with a boutique style bow.  Here is a layered one I made.

Good news!  They are easy to make as well.  Here is the how-to for the Pinwheel bow.

PinWheel Bow (Using 1.5in ribbon)

1:  Cut your ribbon to 18 inches and mark 4 inches in with a pencil
2:  Fold the end of your ribbon straight down to the 4 inch mark, then continue folding it up 4 inches, back down 4 inches, and back up once more.  As you fold your ribbon up and down, make sure you are only overlapping the ribbon a tiny bit.
3:  Use a needle and thread to sew a line across the center once you have your ribbon lined up as shown in the picture below.
4:  Pull thread all the way through and scrunch ribbon to one side
5:  Wrap thread around center of bow and knot.
6.  Fold ends of ribbon in half and cut at an angle, then lightly put the end under the flame of a lighter to seal the ribbon and keep it from fraying.

I like to finish it off by tying (or use a glue gun) a pearl bead to the center.  It is also fun to layer this bow with a boutique style bow.

Boutique Style Bow

1.  Cut  your ribbon any where between 18 and 22 inches long, depending on how big you want your bow.  If you are using 1.5in wide ribbon I would use the longer length.
2.  Fold your ribbon in half and crease then fold each end of the ribbon into the center to from a figure 8.

3.  Fold each end of the figure 8 down to the center of the bow, sew to stabilize, and then wrap your thread around the center twice.

4.  Then layer the boutique bow on top of the Pin-wheel bow and finish with a pearl bead in the center.

If you have trouble following these directions, check out the youtube vidoes here and here.  They are great visual instructions as well!

These bows are great clipped into little girls hair, on headbands, and knit hats.

If you are interested in any of the other bows you see on the flower vase, visit enchantedmommy.com

Holler! Sorry this is so late, but Molly decided it was a no nap kind of day, so I’ve been a little busy to say the least. Anyway, I love love love the South Beach Diet Cookbook. Some of my go-to recipes are South Beach… they are so filling and delicious! So here is a new recipe I tried and it turned out fantastic! I served this on a bed of whole wheat linguine… yum! Enjoy!

Turkey Meatballs With Tomato and Zucchini Medley

Ingredients:

• 1 lb extra lean ground beef or 1 lb ground turkey breast
• 1 cup whole wheat bread crumbs
• 1/2 cup liquid egg substitute or 2 eggs
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon dried Italian seasoning
• 12 tablespoons parmesan cheese, grated
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 4 zucchini, halved lengthwise and sliced
• 2 yellow squash, halved lengthwise and sliced
• 2 (16 ounce) cans tomatoes, Italian-style cut
• 2 (16 ounce) cans crushed tomatoes
• 1/2 cup basil, fresh chopped (I used dried basil)
• 2 sprigs basil (to garnish)

Directions:

1. In a large bowl, combine beef or turkey, bread crumbs, egg, 1 teaspoon of pepper, Italian Seasoning, and 8 tablespoons Parmesan cheese. Form into balls the size of walnuts.
2. Spray a large non-stick skillet with cooking spray and heat over medium heat. Working in batches, add meatballs and cook for 15 minutes or until browned and no longer pink inside. Remove to a bowl and set aside.
3. In same skillet as the meatball drippings over med-high heat, add the onion and garlic and cook for 5 minutes or until the onion is tender.
4. Stir in the Stir in zucchini, squash, cut tomatoes with juice, crushed tomatoes, the remaining 1/2 teaspoon pepper, the remaining 4 tablespoons of cheese, and the meatballs.
5. Heat to boiling. Reduce heat to low, cover, and cook for 20 minutes.
6. Stir in the chopped basil. Garnish with a the basil sprig.

I don’t know if having postpartum depression with Molly has anything to do with my hormonal issues this time around but I think they are related. I never remember feeling as down as I have felt recently during my last pregnancy. It’s like my body is saying, “Why are you doing this again? I am punishing you!”

I’m not a depressed person. I had never, in my life, experienced any kind of mental illness… unless you count devastating, life altering (can you feel the drama?) happenings during high school. Like, a boy not liking me. That will totally cause an issue in a teenager’s brain. So when I started not feeling like myself after Molly was born, I knew something was up.

I have always been really optimistic and happy. And completely outgoing. I finally went to my doctor after three months of feeling like shit after giving birth. DON’T WAIT THAT LONG PEOPLE. I never had any awful thoughts toward my baby. It was negative thoughts toward everyone else coupled with complete insecurities about my body. I didn’t want to do aaaaaanything. I didn’t want to leave the house and talk to other people. I also had pretty bad anxiety. It was horrible. Then I went on Zoloft. And let me tell you that is a wonderful drug… BUT it didn’t completely help. I really don’t think I totally came out of PPD until around 9 months postpartum which is coincidentally when I weaned Molly. I definitely think my hormones from breastfeeding were a big part of everything, but I wasn’t willing to give that up.

So, all-in-all I’m terrified that I’m going to experience PPD again. Especially, since I’ve been experiencing some slight depression during this pregnancy. Getting out of the house helps, as does working out. It’s motivating myself to actually do those things that is the hurdle.

Suck it hormones!!! Did any of you experience PPD the second time around after having it with your first?

Totally unrelated photo… but look how big she’s getting!!!!

Anyway, I’m making these for a client for Cinco de Mayo. Why don’t you make some WITH me?!

Margarita Cupcakes by Brown Eyed Baker — GO VISIT HER SITE, IT ROCKS!

For the Cupcakes:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 eggs, at room temperature
• Zest and juice of 1½ limes
• 2 tablespoons tequila
• ¼ teaspoon vanilla extract
• ½ cup buttermilk

To Brush the Cupcakes:

• 1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:

• 1 cup unsalted butter, at room temperature
• 2¾ cups powdered sugar
• 1 tablespoon lime juice
• 2 tablespoons tequila
• Pinch of coarse salt

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.

5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together, power on!)

6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.

7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached, rotating the pan at the halfway point.

8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.

9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Give it a mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt mix on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Photo via Brown Eyed Baker — I wish I could take a photo that awesome.

The weird thing was that all last week while prepping I was completely calm. I didn’t even stay up past 10pm on ANY of the nights I worked. That NEVER happens. I’m usually up until 1am finishing up cakes. I was able to get everything done and all I had to do on the day of the wedding was stack the tiered cake. (She also ordered two huge sheet cakes).

The only time I was stressed was driving the cake to the venue and then carrying it up to the cake table. I just had visions of tripping or something going horribly wrong! But thankfully, I had Ben to help me with his strong arms! (Big shout out to my sister for watching Molly!)

I just have to say that I am very proud of myself and am excited to take this big step in my cake career.

Once upon a time I was a party girl. Drinking and dancing the night away were my favorite weekend activities. In high school my friends and I drank Boones Farm at field parties (don’t ask me how we obtained alcohol underage) and in college it was Natty Light at fraternity parties. Post college we graduated to RBVs (Red Bull & Vodka) and I continued my love affair with socializing and dancing on tables with my friends. I had the mentality of work hard, play hard. I was loving life… but not the hangovers!

When I met my now husband we spent a lot of weekends going out with our friends, however my love for partying was starting to wain. I think it is fairly common to feel this way when you reach your late twenties, however I got a lot of flack from my friends about my “lameness” when I wanted to stay in. But let’s face it, a lot of people go out to meet people and once you’ve met your “person” you feel less inclined to want to go out and spend money at the bars. Am I right?!

Now I have a 17-month-old and am pregnant again. Parties aren’t the same as they used to be. The tolerance I worked so hard to obtain over the years is now nonexistent and by 10pm I’m yawning and looking at my watch ready to leave. I don’t even want to think about taking care of a baby and a toddler while hungover.

People change and grow. If you had told me a couple years ago that I’d be a work-from-home mom that never gets out of workout clothes, could care less about celebrity gossip (gasp!) and totally loves every second of it… I would laugh and say yeah, right. But this is where my life has led me and I’m happier than ever. Sure, occasionally I get nostalgic for the days of sorority formals and sweaty basement bar dancing, but those are memories I’m glad I made!

Then

Now (November 2011)

Photo by Jessica Tapscott Photography

Anyway, I just wanted to share some things I’ve written around the interwebs recently:

• I actually wrote this back in December, before we adopted Gracie. Although, she came potty-trained so technically I didn’t have to worry about her peeing (or worse) on the floor.

Toddler or Puppy?

• Being pregnant is hard enough, but what do you do when you get sick on top of being preggo? (other than bitch and moan).

Dealing with Illness While Pregnant

• March was Childhood Nutrition Month, but my tips for getting your kids to eat healthy should come in handy year round!

Ideas to Encourage Kids to Eat Well

That’s all for now! Enjoy your Thursday… it’s rainy and gloomy here today. A perfect day to bake! I have a big wedding cake to work on and I am SO excited. The past 15 weeks have been rough on me and my love of baking hit a serious low. I was actually worried that I didn’t want to continue with my business. SERIOUSLY! Thankfully it was just my hormones talking. Last night I spent two hours whipping up all kinds of yummy buttercream and I loved every second of it… even cleaning my mixer after every batch!

Here’s my wedding cake just because!

Photo by Sam Stroud Photography

Absolutely delicious cake made by Cakes Unlimited