Everyday Encounters
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About:
Stories, re-telling my latest Adventures, Daydreams, random thoughts, & my everyday encounters with the things I love.

My (borrowed) mission statement for life:
"May your coming year be filled with magic and dreams and good madness. I hope you read some fine books and kiss someone who thinks you're wonderful, and don't forget to make some art -- write or draw or build or sing or live as only you can. And I hope, somewhere in the next year, you surprise yourself." - Neil Gaiman

Following:



Dear friends- I will for sure be making this cake for Halloween this year, among many others. GET EXCITED!
all-hallows-even:

Chocolate Pumpkin Cake
A touch of pumpkin gives this bewitching cake a look and taste that reflects the season. 
Recipes: Chocolate Pumpkin Cake Orange Cream Cheese Frosting

Dear friends- I will for sure be making this cake for Halloween this year, among many others. GET EXCITED!

all-hallows-even:

Chocolate Pumpkin Cake

A touch of pumpkin gives this bewitching cake a look and taste that reflects the season. 

Recipes: Chocolate Pumpkin Cake 
Orange Cream Cheese Frosting


In the past week, I have been in California, Oregon and Washington enjoying two magical and lovely weddings that deserve shout-outs.

The first, was for one of  my best friends who I’ve known since middle school, who married her elementary school sweetheart—yes that’s right—at the amazing summer camp in Saratoga, CA that we all grew up at. She looked like a 1940’s Movie Star in her vintage dress, champagne-colored heels, ruby red lipstick and curls. The night was full of sparkling white lights, raspberry cupcakes, champagne, a first dance to Pink Martini’s Everywhere,  delicious chicken curry, a toast I didn’t screw up (whew!) and an amazing Glee-soundtrack-heavy dance party. My favorite touch? Table signs of different Comic book characters in honor of the comic-book obsessed groom.

The second wedding was at a campgrounds in Washington for a co-worker from Outdoor School. The ceremony was beautiful and full of music, including the gorgeous & woodsy looking bride walking down the aisle to Rent’s Seasons of Love, a  surprise song sung to the groom by the several incredibly musically talented members of the wedding party, and a parting song sung by every single guest. The night was full of greenery, blue and purple flowers, white candles, fabric flags and beach balls,  a Delicious BBQ dinner of pulled pork and ribs, chocolate fondue, a Photobooth complete with a trunk of costumes,  Dancing the Virgina Reel, and my favorite touch, a Juice Bar run by Tuxedo-T-shirt & Fedora clad younger brothers.

I am so glad I know such down-to-earth, amazing, lovely people and to have been able to be a part of their beautiful weddings!



First off, let me give credit where credit is due; this amazing photo has been brought to you by the Craft-extraordinaire , Amazing Photographer, Blogger/Writer, Art Teacher,  Outdoor Educator, Seamstress, Nature Lovin’, Animal Expert,  that is my awesome roommate, so thank you Lafcadio! (Click here to find the recipe for the cake and an oh-so-sweet post about it also courtesy of Lafcadio).
Secondly, This Devil’s Food Chocolate Cake with Mint Chocolate Ganache Frosting, which was a birthday cake I made for Comet, has been the culminating moment of my baking project experience so far, both for it’s difficulty and glory if I can say so myself. Baking the cake included accepting that the crumbling pile of a chocolate mess during attempt number one was not going to cut it as an actual cake, and therefore I had to start completley over despite the fact that I had already spent about two hours on it. However, attempt number 2 went much better and it ended up being the baking project product that I am currently most proud of, and it taught me the following:
1. Mint Leaves make everything look amazing
2. Mint Chocolate Ganache is the best thing ever invented
3. Martha Stewart is CRAZY and making chocolate-covered mint leaves as part of the recipe suggests is just nuts
4. Our oven runs hotter then most…. therefore I need to be more careful with baking times.
5. Chocolate-ganache should just be served on everything…

First off, let me give credit where credit is due; this amazing photo has been brought to you by the Craft-extraordinaire , Amazing Photographer, Blogger/Writer, Art Teacher,  Outdoor Educator, Seamstress, Nature Lovin’, Animal Expert,  that is my awesome roommate, so thank you Lafcadio! (Click here to find the recipe for the cake and an oh-so-sweet post about it also courtesy of Lafcadio).

Secondly, This Devil’s Food Chocolate Cake with Mint Chocolate Ganache Frosting, which was a birthday cake I made for Comet, has been the culminating moment of my baking project experience so far, both for it’s difficulty and glory if I can say so myself. Baking the cake included accepting that the crumbling pile of a chocolate mess during attempt number one was not going to cut it as an actual cake, and therefore I had to start completley over despite the fact that I had already spent about two hours on it. However, attempt number 2 went much better and it ended up being the baking project product that I am currently most proud of, and it taught me the following:

1. Mint Leaves make everything look amazing

2. Mint Chocolate Ganache is the best thing ever invented

3. Martha Stewart is CRAZY and making chocolate-covered mint leaves as part of the recipe suggests is just nuts

4. Our oven runs hotter then most…. therefore I need to be more careful with baking times.

5. Chocolate-ganache should just be served on everything…