I'm a huge fan of Bri Emery - both her design work and her inspiration blog Design Love Fest. Here are some awesome bright spots from her online portfolio. She has worked with a ton of great West Coast companies like Once Wed, Ban.do, Rue Magazine, Oh Joy and more.
I get super excited for fall when I start to see tights, boots and sweaters. Check out the new arrivals for fall from Madewell. Pretty sure they'll make you eager for the season of apple cider and pumpkins.
This week's recipe comes from Sprouted Kitchen. While I'm not a huge fan of green beans, my husband is. This is the first year we planted any vegetables in the garden and we've yielded about 40 green beans. I think I might love green beans made like this.
In the next few week I'll be launching my signature line of wedding invitations and new website. I'm super excited but there is still a lot of work to be done. As the head designer for Oneleven Creative and Oneleven Wedding, all that work falls on my shoulders.
Here's a sneak peek at some of the designs in my fifteen piece collection.
Mama Sauce is an awesome letterpress shop with tops of inspirational pieces highlighted on their blog. This beauty features sweet illustrations with a playful color scheme. This is a wedding I would love to be invited to.
It's amazing how couples can build their person style into their wedding stationery. Seeing invitations like these push me to think more outside the box when designing for my clients.
I love soup. I could eat it every day for every meal. This recipe found on Pictures and Pancakes, a wonderful food blog by the Purcells, looks amazing and easy enough to throw together. The full recipe can be found here.
I'm a huge fan of illustrated posters and Pop Chart Lab has produced some outstanding and clever prints. I found their site earlier today while poking around the web. The ideas behind these posters are so fun! Who wouldn't want a print of 282 sobriquets from the world of rap music arranged according to semantics hanging above their fireplace?!
This is exactly how I'm feeling today. I can't tell if she is scared out of her mind or having the time of her life.
Today is my last day as an employee of a local nonprofit. For the next two weeks I'll be training my replacement and packing things up. As I look forward to years (hopefully) of working for myself and building Oneleven Creative, I'm super excited and really scared about stepping out on my own. But I know that this is what is best for my career, family and future.
Yesterday while visiting my friends who live at the beach in Delaware, we baked eight dozen whoopie pies in seven different flavors: chocolate peanut butter, butterscotch, oatmeal with caramel, oatmeal with butterscotch, strawberry with chocolate chips, strawberry with sprinkles and vanilla raspberry. This kept us quite busy on a dreary and cloudy day. I love that Lancaster, PA is home to the whoopie pie, but now they are really popular and people are creating creative and yummy recipes!
Check out this delicious chocolate peanut butter whoopie pie recipe from Martha Stewart:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. Sift together flour, cocoa, baking soda, and salt into a small bowl; set aside.
Add butter, shortening, and sugars to the bowl of an electric mixer fitted with the paddle attachment; cream on high speed until smooth, about 3 minutes. Add egg; beat until pale and fluffy, about 2 minutes. Add half the flour mixture, then the milk and vanilla; beat until combined. Add the remaining flour mixture. Beat together, scraping down sides of bowl with a rubber spatula as needed.
Drop 12 slightly rounded tablespoons of batter 2 inches apart on each baking sheet. Bake the cookies in the upper and lower thirds of oven, 10 minutes; switch the positions of the baking sheets, and rotate each one. Continue baking until the cookies spring back to the touch, 2 to 4 minutes more.
Remove from oven; let cookies cool on baking sheets, 10 minutes.Transfer with a metal spatula to a wire rack; let cool completely. Meanwhile, line a cooled baking sheet with a new piece of parchment; repeat process with remaining batter.
Spread 1 scant tablespoon buttercream on flat sides of half the cookies.Top each with one of the remaining cookies, flat side down, and gently press together. Transfer pies to a tray.
Melt half the chocolate in a saucepan over low heat, stirring until smooth. Remove from heat; add remaining chocolate, and stir until melted and smooth. Transfer to a pastry bag fitted with a plain round tip (Ateco #2 or #3) or a small parchment cone. Pipe chocolate in a spiral pattern on top of each pie. Let chocolate set before serving, about 1 hour.
I've started watching AMC's Mad Men again, starting at Season one, on Netflix to help pass the time while working on my upcoming collection of wedding stationery (launching in early fall). This is a great show to watch while working. I am so inspired by the vintage details and fashion.