Moments loves how pink is making its comeback in the 2010 wedding season. Splashed across the pages of Martha Stewart Weddings and circulating through our decorators’ minds, pink is a great wedding colour! From light pink hues in wedding dresses to overflowing centerpieces with hot pink peonies and roses, this versatile colour can either be soft or make a bold statement.
INSPIRATION
This month, our inspiration board is all about being pretty in - PINK.
TREAT YOURSELF
For a summery sweet treat, prepare these delicious Pink Shortbread Cookies, courtesy of Salad in a Jar.
Shortbread Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup powdered sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
2 cups flour, all-purpose
Shortbread Preparation
Combine butter and sugar in large bowl. Beat on medium-high speed until fluffy. Add vanila and beat until combined.
Comine flour and baking powder in a separate bowl. Add mixture slowly to the butter mixture, stirring on low speed. Stop beating as soon as the flour mixture is completely incorporated. Overbeating will result in toughness.
Form the dough into a slightly flattened ball. Place in to plastic zipper storage bag. Chill for 30 minutes.
After removing from refrigerator, leave dough in bag that has been opened slightly to allow air to escape. Begin to roll out dough until it is evenly distributed in flat shape throughout bag. Place back into refrigerator until firm.
Preheat oven to 350 degrees. Line baking sheets with parchment paper, silicone mats, or grease generously with cooking spray.
Remove cookie dough from fridge and carefully cut two sides of bag with kitchen shears or scissors leaving one side intact. Open up and use cookie cutters to cut out cookies. Because the dough is cold and firm, they should peel off the plastic easily. Place on prepared cookie sheet. Reroll scraps after replacing plastic over top of new ball and refrigerate a few minutes until firm again. Repeat as needed until all dough is used.
Bake cookies for 10 to 12 minutes, until light brown around the edges. Cool the cookies for 10 minutes on the baking sheet. Remove and cool completely before icing.
Pink Icing Ingredients
1 cup powdered sugar, sifted
1 tablespoon milk
1/2 teaspoon vanilla or almond extract (optional)
Pink food coloring
Pink Icing Preparation
Whisk together the powdered sugar, milk, and extract. If too thick, add more milk a drop at a time. If too thin, add more powdered sugar or let sit for awhile. Use food coloring to tint the icing. Ice cookies and allow to sit until icing is dry.
Store cookies in an airtight container at room temperature up to 1 week or tightly wrapped in aluminum foil or plastic wrap for 1 month in the freezer.
Enjoy!
FEATURED FLICK
Sex & the City 2 has made a splash in its first week at the box office. Gather your girlfriends and spend an evening with Carrie, Charlotte, Miranda and Samantha as they venture off to the mysterious and exotic land of Abu Dhabi.
STELLA'S SIGHTING
Moments loves coming up with new and creative ideas to decorate Stella's Window. This month, we are featuring our brand new cotton candy machine available for rental at weddings upon request!
HAPPY & HEALTHY
With wedding season beginning, bridesmaids are looking for creative ways to celebrate the bride-to-be. Non-traditional bachelorette parties are of great appeal to the modern bride. Think a group package at The Hotel Fort Garry where everyone receives a spa treatment, hotel stay and morning brunch; or a camping trip to one of our Provincial Parks; or a pin-up photo shoot for the girls by local photography studio – Latsch Photography.
GREAT GETAWAY
The wedding may be planned, but what about the honeymoon? Discover the breathtaking honeymoon options offered by Sandals by visiting http://www.momentseventplanning.com/honeymoon.html
WE'D LOVE TO HEAR FROM YOU
If you have any comments about what you would like featured in the next Moments Monthly, please contact us at contact@momentseventplanning.com.
love.peace.happiness
Moments
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