rehearsal dinner in laguna beach



after the wedding rehearsal at seven degrees, the bridal party headed to k'ya in laguna beach. the view/food/atmosphere was phenomenal. we had a private dinner on the rooftop overlooking the ocean during sunset. of course i could go on about the food, but all i'm going to say is the dark chocolate fondue was out of this world! such a fun evening with the girls!


Samantha and Cameron Creer Wedding



sam and i have been good friends since we were young. i met cam when they first started dating and it's crazy to know that they have been dating for 7 years, and now they're MARRIED!


sam looked literally amazing. her dress had beautiful pleats in the back.



her very sparkly bouquet

our bouquets


bridesmaids minus one (alex, nicole, britt, katie, me, and cam's sisters)


the wedding ceremony was at 7 degrees in Laguna Beach. it was ranked the best venue or 2009 by 'the knot'


this was where we all stood in a v-formation



right before walking down the isle!


the reception center at 7 degrees. the place looked awesome.



where the bridal party sat. i loved how we weren't one large rectangular table at the front like traditional weddings. instead she had us right in the middle facing each other. round tables were all around the outside.



her delicious cake. it was from Heidelberg Cake Bakery in laguna beach (also ranked best bakery by 'the knot'). the three layers were chocolate with cappuccino, banana with fresh strawberries, and lemon cake.


bridesmaids katie and britt


ad-hoc pineapple upside down cake

umm....this recipe for the all-american favorite from ad-hoc looks delicious.

Pineapple Upside-Down Cake

( serves 8 )

Thomas Keller writes: Here is another slightly zany entry from the American tradition, pineapple upside-down cake. I have some affection for canned pineapple for nostalgic reasons, but we use fresh pineapple here for a more elegant dessert. Again, think of this as a general template that you can use for different fruit — apple, blueberries, and the like all work wonderfully. We make what we call a “pan schmear” of butter and brown sugar, top it with the fruit, and pour the cake batter over the top. The recipe makes more schmear than you need, but it is difficult to make less. It will keep for a couple of weeks in the refrigerator, ready when you want to make another cake, or it can be frozen.

For pan schmear:

8 tablespoons (1 stick) unsalted butter, at room temperature

1 1/2 tablespoons honey

1/2 teaspoon dark rum

1 cup packed light brown sugar

1/4 teaspoon vanilla paste or pure vanilla extract

Kosher salt

1 Gold (extra -sweet) pineapple

For cake:

1 1/3 cups cake flour

2 teaspoons baking powder

8 tablespoons (1 stick) unsalted butter, at room temperature

1/2 cup plus 2 tablespoons granulated sugar

1/2 teaspoon vanilla paste or pure vanilla extract

2 large eggs

1 tablespoon plus 1 teaspoon milk

Preheat oven to 350 degrees.

In the bowl of a stand mixer with the paddle, combine the butter, honey, rum, sugar, and vanilla, and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)

Cut top and bottom from pineapple, and cut away peel. Cut pineapple lengthwise into quarters, and cut off core from each section. Cut each piece crosswise into 1/8-inch-thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Reserve any pineapple for another use.

Sift flour and baking powder together; set aside.

Put butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in vanilla. Add eggs one at a time, beating until the first one is incorporated before adding second and scraping down the sides as necessary. Beat in milk. Add flour mixture in 3 batches, beating just until combined.

Pour batter into pan and spread over pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool cake in the pan on a cooling rack for 20 to 30 minutes.

Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover cake can be stored at room temperature for up to 2 days.)


sour cherry strudels

gourmet mag. featured a recipe for sour cherry strudels that looked amazing! now that summer is here, you can find sweet bing cherries at almost every store. i love this recipe because the phyllo dough makes the pastry light and flaky. if you're in a pinch and can't pit all the cherries, williams-sonoma makes an amazing all natural cherry compote.

wedding festivities

got another wedding this week. bf sam is going to marry cam in laguna this weekend. so much to do before the big day. can't wait for this party!