My friend Alexandra Roberts (she’s the amazing photographer who photographed our wedding) loves cooking with local ingredients. So she decided to blend her love of meal making and her awesome photography skills together and start a new blog called Rolling with the Bunches.

I was so thrilled when she asked me if I would design a logo for her new creative endevour, and began working on a design in my head before I had even finished reading the email. I’m very happy with the end result, and can not wait for all of her amazing recipes and cooking tips.  While the blog isnt up yet, you can follow her page on facebook  and see what she has been cooking with her CSA farm share.

Swoon! I’ve been searching the internet lately for fun cake stands. I’ve wanted one for quite a while and now I think it would be the perfect accent for our wedding reception. Say hello to Sweet and Saucy Supply! This online shop has done all the vintage shopping for you, just swing by pick your favorite and have it shipped to your doorstep. There are some amazing pieces on their site, from cake plates, platters, bowls and glass dome tops. There is sure to be one that compliments your home, or wedding.

Tomorrow I am headed down to Baltimore for the buyers market of american craft. I have two new products that will be debuting there ( and will be up in the shop shortly after). I thought I would give you guys a sneak peak at one of these products, a set of 6 reusable cheese markers. I love cheese almost as much as I love making new things. This is definitely the best of both worlds!

I have a huge sweet tooth. It is sort of my downfall actually. Behold these amazing cupcake decoration kits from the Layer Cake Shop. My personal favorite is the woodland kit, but I think this Hula kit is perfect for your upcoming summer shindig! Just looking at these little kits is making want to bake some cupcakes right now and it’s not even lunchtime yet.

INGREDIENTS:
3 cup(s) water
1 cup(s) sugar
3/4 cup(s) unsweetened cocoa
3/4 cup(s) light corn syrup
1 oz semisweet chocolate
1 Tbsp instant espresso, powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup(s) fat-free half-and-half

DIRECTIONS:
1. Bring the water, sugar, cocoa, corn syrup, chocolate, espresso, cinnamon, and nutmeg to a boil in a saucepan. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Remove from the heat. Stir in the half-and-half. Pour into a 9 x 13-inch baking dish (NOTE: DO NOT USE NONSTICK PAN). Cover with plastic wrap and freeze until partially frozen, about 2 hours.

2. Working in batches, spoon the sorbet into a food processor or blender. Process 1 minute. Pour back into the baking dish. Cover with plastic wrap and freeze 1 hour.

3. Repeat Step 2. Freeze until firm, about 1 1/2 hours.

I’m not a big fan of warm drinks, even in the winter. In the summer I drink way too much iced tea, and in the winter iced coffee is my daily staple. Even though we are only half way through February I’m pretty much sick of iced coffee already. I’ve had my eye on this awesome iced tea pitcher for some time now and think I may actually get it this week. Tea Forte makes these amazing pyramidal tea bags and their iced tea pitcher is a little work of art in itself. I think its time for a little taste of spring, even if there is still snow on the ground.

Right before the Christmas we discovered the Greenpoint Food Market, which  is held right down the street from our apartment. I don’t think we were fully prepared for what awaited us inside. There were so many awesome people selling everything from vegan sandwiches to locally made pickles. My absolute favorite was a little company called Kors d’Oeuvres. They make a wonderful variety of spreads and dips that would liven up even the most boring dinner party, but of course it wouldn’t be boring if you were there. Currently they are only available in the NYC area, but if you ever get a chance to taste these tasty dips I promise you will not be disappointed.

• Four eggs
• Two cups whole milk ( you can use 2% if you want)
• Two cups flour
• One-half teaspoon salt
• One-sixth teaspoon baking soda

They recommend making the batter a day ahead of time, refrigerating it, and then letting it return to room temperature.
Preheat oven to 450. Break eggs into mixing bowl and whip; add milk and blend. Add remaining ingredients and mix until almost smooth — do not overbeat. Fill greased popover pans, muffin tins or custard cups 3/4 full. Bake for 14 minutes at 450, then reduce heat to 350 and bake 15 minutes more. (DO NOT OPEN OVEN UNTIL BAKING IS COMPLETE!) They’ll be crispy brown on the outside and moist on the inside at this point; remove them from the pans and serve with butter and strawberry preserves. (Jordan Pond House uses Stonewall brand — I looked in the gift shop.)