Thanksgiving Tablescape

Each year, I have the opportunity to work on some fun projects with my friends at Dixie Design Collective. Their paper suites are so lovely and unique. This year our collaboration focused on their new Festive Fowl paper suite by Inslee Fariss. We pulled in a few other contributors to make this tablescape the Thanksgiving of your dreams. The fabulous linen is by India Amory. The rich green pattern inspired me to pull in lots of gourds and even style the brown sugar green beans from Ashley Mac’s. Some snaps from my tablescape and food styling are below. I hope this inspires you to cook or creative something new this Thanksgiving Season. Enjoy!

Huckleberry Collective and Dixie Design Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Halloween Oreo Cookies

 
Huckleberry Collective
huckleberry Collective

Ingredients:

  • 2- 14.3 oz Package of Oreo’s

  • 2- 11 oz. Bags of White Chocolate Chips

  • Food Coloring (Green, Pink and Orange)

  • Sprinkle Varieties

  • Googly Eyes

  • Piping Bags or Ziplock Bags (snip the tip)

Instructions:

Mummy Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. I melted my chocolate one bag at a time, starting with the mummies first, as they did not need food coloring.

  3. Remove the chocolate and begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper.

  4. You will quickly spoon some melted chocolate into a piping bag or zip-lock bag to drizzle on your mummy wraps. I moved the bags back and forth up and down horizontally across the cookies.

  5. Lastly, you will place on your eyes, and your mummies are ready to dry.

Monsters and Sprinkle Cookies

  1. Line a large cookie sheet with parchment paper.

  2. Next, melt the white chocolate chips in the microwave or on the stove top. White chocolate is tricky, so be sure you follow these directions. Once fully melted, you will split your chocolate into three smaller bowls, according to how many of each color you’d like.

  3. Add two dashes of your food coloring to each bowl. Pink, Green, and Orange- or whatever color choice you’d like.

  4. Mix well and then begin dipping your cookie into the melted chocolate until it is fully covered on one side. Let them rest on the parchment paper. Begin Garnishing them with their sprinkles to taste.

  5. You will quickly spoon some melted of the green chocolate into a piping bag or zip-lock bag to drizzle on your monster mouth.

  6. Let all of your cookies rest for 2 hours before serving.

 

Palm Beach Brunch

Every year King’s Home in Birmingham hosts a tablescape luncheon to raise money for the foundation. I had the pleasure of doing a tablescape for them this year! It was so much fun developing a theme and working with other vendors to bring it all together! Dixie Design Collective supplied the paper suite and Sally’s Sweet Confections made the adorable cookies. If this doesn’t say Palm Beach Brunch, I don’t know what does! I hope you are inspired!!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
IMG_6110-1.jpg

Gingerbread Cookies

One of my most favorite things about Christmas time, is baking with my Grandmother. Baking just brings back so many memories of the holiday season for me! Crazy how flavors and smells can trigger memories. My GanGan whips up a variety of treats every year. Her baking varies every year but I always remember items like Peppermint Bark, Cookies, Cakes, Pies, Fudge (coming to the blog soon), Divinity, Trash (AKA Holiday Chex Mix nom.), and so many other things!! If baking hasn’t been apart of your Holiday memories in the past, don’t fret, it’s never too late to start! I am going to share some delicious Christmas Classics throughout the month. Enjoy!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: About 15 Cookies

Gingerbread Cookies

ingredients:

Gingerbread Cookies
  • 1/2 Cup of Molasses 
  • 1/3 Cup of Granulated Sugar
  • 1/4 Cup of Brown Sugar Packed Tight  (Dark or Light)
  • 1.5 Teaspoons of Ground Allspice 
  • 2 Teaspoons of Ground Ginger 
  • 1 Teaspoon of Ground Cinnamon
  • 1 Teaspoon of Ground Cloves 
  • 2.5 Teaspoons of Baking Soda 
  • 1/2 Cup of Unsalted Butter - Room Temperature 
  • 1 Large Egg- Room Temperature 
  • 3 Cups of All- Purpose Flour
  • 1/2 Teaspoon of Salt 
Gingerbread Men, Royal Icing
  • 16 oz. of Powdered Sugar
  • 3 Egg Whites
  • 1/2 Cup of Room Temperature Water 
  • Zip-lock Bags or Icing Bags 

instructions:

Gingerbread Cookies
  1. In a medium saucepan combine Sugars, Molasses and Spices.
  2. Bring ingredients to a boil and then reduce heat to low, continue stirring throughout. 
  3. Remove from heat and combine with Baking Soda in a large mixing bowl.
  4. Next, you will add in the Butter and the Egg. You will mix well (I used Kitchenmaid mixer, but hand mixer is good too) and then add in Flour and salt.
  5. Once combined, remove dough from the bowl and form into 1-2 disks. Refrigerate for 3 hours.
  6. Once firm, remove from refrigerator and then pre-heat oven to 325 degrees. Line cookie sheets with parchment paper (two pieces).
  7. Begin rolling out dough (1/4 inch thick) on a lightly Floured surface.
  8. Begin making cut-outs, I used Gingerbread men, Star, and Candy Cane cookie cutters.
  9. Bake at 325 degrees for 15 minutes.
  10. Remove from oven, and let them cool fully.
Gingerbread Cookie, Royal Icing
  1. In a large mixing bowl, combine Royal Icing ingredients. Beat on high until thick.
  2. Spoon icing into piping bag. Next you can decorate your cookies.
  3. Let dry, and enjoy!
Created using The Recipes Generator

Christmas at The Brockman House

It is officially The Most Wonderful Time of The Year! Oh how I love decorating for Christmas. I will be honest in admitting that I am one of those pre-mature decorators…you know, the one that decorates the week of Thanksgiving, and everyone judges for “skipping” Thanksgiving!! Trust me, I don’t miss out on the turkey, but no shame here in early decorating, because Christmas deserves as much time as it can get. After all, we are celebrating the birth of our Savior! I hope you enjoy a few snaps from around the Brockman house this season. I wish you a Joy filled Christmas!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
IMG_2086.JPG
Huckleberry Collective

Featured Advent Calendar from my Friend The Pen + Piper

For unto us a Child is born,
Unto us a Son is given;
And the government will be upon His shoulder.
And His name will be called
Wonderful, Counselor, Mighty God,
Everlasting Father, Prince of Peace.
Of the increase of His government and peace
There will be no end,
Upon the throne of David and over His kingdom,
To order it and establish it with judgment and justice
From that time forward, even forever.
The zeal of the Lord of hosts will perform this. Isaiah 9:6-7

Green Bean and Goat Cheese Salad

I created this recipe for Christmas Dinner a few years back, and it was a hit! I love the combination of savory dressing and goat cheese mixed with the sweet of the pecans and cranberries! If you are looking for a side dish for the holidays, this one is delicious and easy.

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Yield: 6 Side Servings

Green Bean and Goat Cheese Salad

ingredients:

Green Bean and Goat Cheese Salad
  • 1, 16 oz. Bag of Raw Green Beans, Washed and Trimmed
  • 3 Tablespoons Brianna's Real French Vinaigrette
  • 1 Cup Dried Cranberries
  • 1 Cup Candied Pecans (Roughly Chopped)
  • 1/2 Cup of  Crumbled Goat Cheese
  • Cracked Pepper to Taste

instructions:

Green Bean and Goat Cheese Salad
  1. Remove Green Beans from bag and cut into thirds (I use kitchen scissors because it is fast). Place beans in a large mixing bowl.
  2. Measure out your  Dressing and Cranberries, then add to Green Bean bowl. Mix well and refrigerate for 1 hour. While you wait you can lightly chop Pecans.
  3. Remove bowl from refrigerator and add Candied Pecans. Mix well, then spoon into your serving dish.
  4. Top with Goat Cheese Crumbles and Cracked Pepper, and serve!
Created using The Recipes Generator

Christmas Dinner

I had the best time teaming up with Ashley Mac’s, Dixie Design Collective, and Susan Gordon Pottery to bring you the ULTIMATE Christmas Dinner inspiration. This is our second year to collaborate for a styled Christmas shoot, and in both years I’ve tried to bring their personalities out within the details. Ashley and Susan love the non-traditional Christmas colors as much as green and red. Luckily, Dixie had so many beautiful paper options that brought me to a splendid little mint green theme. I’ve used soft tones throughout the tablescape, but still have some pops of your traditional cheer folded into certain details. The combination of a cocoa bar, red velvet cake, custom plates and elegant menus, are details for pure Christmas perfection. I hope you are so inspired!

Huckleberry Collective
7604594864_IMG_6426.JPG
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
7516536368_IMG_7147.JPG
Huckleberry Collective
Huckleberry Collective

Dinnerware and Serving Pieces- Susan Gordon Pottery

Food- Ashley Mac’s

Paper- Dixie Design Collective

Florals and Styling- Huckleberry Collective

Harry & David

My friends at Harry & David have launched a new collection of distinctive gourmet fare, created for everyday entertaining with elegance and ease! They were so kind as to let me try some of their new items. I had such fun with the delicious jelly, sausage, wine and cheese from Harry & David. I love a good charcuterie board, so I had a little group of friends get together for Happy Hour, and man-oh-man, it did not disappoint! The new Harry & David Gourmet collection showcases the brand’s commitment to continued innovation in the various product offerings. What better way to celebrate fall than with a a board like this from my friends at Harry & David. Such a treat getting to enjoy this yummy spread. If you are planning a party this season or sending a gift, remember that you can design an occasion tailored to your budget, as product offerings range from $10 to $400. I myself love a good cheese board, but they have a WIDE variety of options! Whether it’s a savory side dish, dessert or an entire decadent spread, Harry & David Gourmet has everything for entertaining with elegance and ease. They currently have more than 200 premium products to serve, share and savor. Head over to my instagram to checkout more snaps from our Happy Hour. #sharemore

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

This post was sponsored by Harry & David Gourmet. All opinions are my own. #sponsored #ad

Pumpkin Pop-Tarts

I had the opportunity to speak to The Liberty Park Garden Club, and what fun it was! I showed up with some sweet treats and the most beautiful blooms. Just what we needed to lead us into fall… even if it is still 90 degrees outside!


Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

(you can make the dough or you can buy pre-made pie crust.)

  • 1 can Pumpkin Puree

  • ½ Cup of Brown Sugar

  • 1 Teaspoon Cinnamon Sugar

  • ½ Teaspoon of Vanilla

  • 2 Packages of Ready to Bake Rolled Pie Crust (4 total pieces)

  • 1 Cup Powdered Sugar

  • 1 Stick of Salted Butter

  • 1 Teaspoon of Maple Syrup

  • Small Finger touch of Orange Food Coloring

  • Fall Sprinkles

INSTRUCTIONS:

1. Pre-heat oven to 400 degrees, and remove dough and let reach room temperature.

2. Begin making pumpkin filling. Combine puree, cinnamon sugar, brown sugar and vanilla. Mix well and set aside.

3. Spray baking sheet with non-stick spray and cover with parchment paper.

4. Flour a flat surface, then roll out your dough to about 1/4" inch thick. Then begin cutting dough into rectangles or your desired pop-tart shape.

5. Add 1-2 tablespoons of puree mixture to the center of each pop-tart and spread around. Cover with remaining dough rectangles, then press edges with a fork to seal.

6. Bake for about 15-20 minutes until golden brown.

7. While they bake make your icing. Cream your powdered sugar and butter together, next add maple syrup. If it needs to be thicker you can add more powdered sugar. Lastly, add food coloring and mis really well.

8. Remove Pop Tarts and let them cool.

9. Spread icing onto pop-tarts top with fall sprinkles.

S'mores

I can hardly believe it is Labor Day weekend. This year is flying by! Saying goodbye to Summer this weekend and transitioning into fall, wouldn't be complete without some yummy treats. S'mores are the perfect desert for this time of year. If you are planning on a bonfire in the near future, this S'more platter will be a crowd-pleaser! 

Huckleberry Collective
Huckleberry Collective
7539629184_IMG_8325.JPG

SUGGESTED INGREDIENTS:

  • Large Marshmallows
  • Graham Crackers
  • Dark and Milk Chocolate Squares 
  • Chocolate Chips
  • Peanuts 
  • M&M's
  • Jam or Jelly 
  • Sprinkles
  • Fruit
  • Skewers 

 

Breakfast Burrito

When I was younger, one of my best friend's Mom made the best breakfast burritos. For some reason, I can literally remember my 5th grade self devouring one of these at their breakfast table... My version is pretty delicious, but I know my childhood self would say it wasn't as good as her Mom's. Here is a great breakfast idea that has all the mexican food goodness. Enjoy! 

Huckleberry Collective
Huckleberry Collective

INGREDIENTS:

  • 1 Spinach Tortilla
  • 2 Eggs 
  • 2 Slices of Bacon Chopped 
  • 1 Bell Pepper 
  • 1 Tablespoon of Avocado Oil 
  • 1 Tablespoon of Pace Salsa 
  • 2 Tablespoons of Sharp Cheddar Cheese 
  • 4 Slices of Avocado

INSTRUCTIONS:

1. Place avocado oil (or olive) in a cast iron skillet and place heat on medium-high. 

2. Chop bell pepper and place in skillet. Saute and after about 1 minute, add in chopped bacon. Reduce heat to med-low.

3. Cook bacon-bell pepper mixture for another minute, add in two eggs. Let eggs sit until whites form solid. Top pan with cheese.

4. Scramble all ingredients in the pan together until liquids are gone. 

5. Heat tortilla for 15 seconds, then fill with scramble mixture, and top with salsa. Add in avocado slices and form burrito. Enjoy!

Mexican Salad and Champagne Margaritas

Tomorrow is National Margarita Day (one of the best days of the year), and I have two recipes to help you celebrate the right way! If you were to ask my husband, he would most certainly say Mexican food is on my list of favorites. I love a good tortilla chip and a salty margarita. This Champagne Margarita is one of the recipes I shared on the blog when I first started. I've brought it back again, because it is THAT GOOD.  I've paired it with a savory Mexican Salad that you will soon add to your list of go-to recipes. This salad has so many bright colors that you can taste them with your eyes! So my friends, celebrate National Margarita Day the right way, and tag me if you use one of these recipes. Cheers!

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

 

CHAMPAGNE MARGARITA

INGREDIENTS:

  • 1 Bottle Simply Limeade 1.75 L
  • 2 Cups Orange Juice 
  • 1 bottle (750 mL) champagne (about 3 cups) - I used Trader Joe's
  • 1.5 Cups of Tequila (your choice on brand and amount) 
  • Lime wedges and salt for glasses

DIRECTIONS

  1. Combine liquid ingredients and refrigerate for 5-10 minutes. Enjoy!
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

 

MEXICAN SALAD

INGREDIENTS:

  • 1 15 oz. Can Reduced Sodium Black Beans (Rinse and Drain in a Colander) 
  • 1 15 oz. Can Yellow Sweet Corn (Drained)
  • 1 11 oz. Can Shoepeg Corn (Drained)
  • Two Green Bell Peppers (Chopped)
  • 2 Cups Grape Tomatoes (Sliced in the center)
  • Half a Purple Onion (Diced)
  • 1 Cup of Italian Dressing 
  • Brianna's Cilantro Lime Dressing 
  • Half an Avocado 
  • 1/2 a Lime (Juiced)
  • Bag of Arugula 

DIRECTIONS:

  1. Drain and rinse black beans
  2. Drain cans of corn
  3. Once vegetables are ready, combine; corn, black beans, bell pepper, tomatoes, onion, lime juice and Italian dressing in a bowl. Set aside.
  4.  On a platter (I used these nikel trays and salad servers from Copper+Kiln) create a bed of arugula. You will use the whole bag. Slowly top the arugula with your vegetable mixture. 
  5. Once you have arugula and vegetable mixture placed drizzle the entire salad with Brianna's Cilantro Lime Dressing. 
  6. Slice an avocado and spread on top of the salad. Serve immediately and enjoy!

 

 

Special thanks to Copper+Kiln for the trays and salad tongs! If you haven't checked out their instagram and website, you're missing out. They have some fabulous pieces.