If you’ve been following along for a while, you already know I love an opportunity to host! So when Anna from Hoffman Media reached out about a piece for their upcoming magazine, I was all in. I put together a bountiful tablescape for Entertain and Celebrate Magazine, Easter edition, along with a fun Q&A! Full of so many family traditions, Easter has always been such a precious holiday to me. The touches of Spring, sentimental pieces, and paper suite from Dixie Design Collective made for a perfect tablescape. It was a joy incorporating childhood traditions with my adult favorites, then watching everything come to life in print! I’ve shared a few snaps below, but be sure to pick up you copy of the magazine for even more Easter inspiration.
Valentine's Day is a month away, and I am in full Valentine mode over here! I have lots of fun things happening between now and February 14th, so I had to get started on some yummy recipes.
- You can buy two frozen crusts (I used Trader Joe’s) or make a homemade crust.
- 4 Cups frozen berries (I used a triple berry mixture from Trader Joe’s)
- 1 Cup granulated sugar
- 1 Tablespoon lemon juice
- 1 Teaspoon of Cinnamon
- 4 Tablespoons cornstarch
- 2 Tablespoons butter
- 1 Egg white beaten with a fork
- 1 Tablespoon half and half or milk
- Heart Cookie Cutters
- Thaw or make your crusts. Roll each one out over a floured surface. Place one crust in the bottom of your pie dish.
- In a medium saucepan combine berries, sugar, corn starch, cinnamon and lemon juice. Stir and then bring to medium heat. After a few minutes, reduce heat to low.
- Remove from heat and stir in the butter. Pour mixture into unbaked pie shell.
- Roll out second pie crust until its about ¼ inch thick. Begin using your heart cookie cutter and place them on top of the berries. Layer according to how you want it to look. I used three different size heart cookie cutters.
- Combine egg white and milk, whisk well. Brush a thin layer of beaten egg wash to the top of the pie and sprinkle lightly with sugar.
- Bake at 400 degrees. Check it after about 25 minutes and place a piece of tinfoil over it if the top crust is getting too brown. Bake for 15-20 more minutes or under golden and bubbly!
- Let to cool for several hours. Enjoy!
Thanksgiving is right around the corner, so I thought I would share some fun photos from a collaboration with Susan Gordon Pottery and Ashley Mac's. This was such a fun day filled with food and fellowship! I loved working with these talented women. I hope these snaps give you some inspiration for your Thanksgiving table.
This weekend was one for the books! I spent the past three days celebrating with some sweet college friends. We shared belly laughs, cocktails, and plenty of food! Saturday morning was perfection as we showered my dear friend Kaley, and her baby girl on the way. I loved helping host and doing the blooms for her baby shower. Enjoy some snaps from this girly soiree!
I had the BEST Friday afternoon with my sweet friend Reagan! Most of you who have followed me for a while know I am obsessed with her, and her delicious decorated cookies. She is just as sweet as her confections! We spent the afternoon chatting and baking two delicious blueberry pies with perfect little stars for the holiday weekend. Recipe for our 4th of July pie below!
- Frozen Pie Crust from Trader Joes, makes 2 crusts; 1 for bottom 1 for top)
- 6 cups blueberries, fresh
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1 Tablespoon lemon juice
- 1 Tablespoon unsalted butter, cut into small pieces
- 1 large egg, lightly beaten with 1 Tablespoon of milk
- sugar for garnish
- Stir the blueberries, granulated sugar, cornstarch, cinnamon, and lemon juice together in a large bowl. Set filling aside as the oven preheats.
- Preheat oven to 400°F
- Roll out one of the pie dough crusts on a floured work surface. Carefully place the dough into a 9x2 inch pie dish. Spoon the filling into the crust, leave out any liquid. Slice small pieces of butter on top.
- Use the second pie dough crust for the stars. Roll out on a floured surface. Cut stars about 1/2 inch think with cookie cutter. Place as desired.
- Brush the top of the pie crust with the egg wash mixture. Sprinkle the top with sugar.
- Bake for 20 minutes. After 20 minutes, turn the temperature down to 350°F and bake for 25 more minutes. Monitor as it bakes.
- Let cool for 2-3 hours at room temperature before serving.
I had so much fun celebrating my sweet friend Bailey and her baby on the way! Hosting showers and parties is on my favorites list, especially for this precious friend. I helped put together this Garden Party Baby Shower at Serenbe, near my hometown in Georgia. It was a dreamy day with mimosas, delicious food, friends, and family!
The Kentucky Derby is right around the corner! My husband was born in Kentucky and the majority of his family still lives there. Needless to say, the Derby is a big deal in the Brockman family. We went in 2014 and it was a blast! From the Oaks Lily Cocktail to big hats, it is definitely a bucket list experience. But, you don't have to go to Louisville to celebrate the derby. I have an iconic cocktail recipe for you to use May 5th and 6th. The perfect Mint Julep recipe is below and here is a link to the Derby stations with watch times!
Time to place your bets!
- 1-1/2 parts Bourbon
- Fresh mint
- 2 tablespoons simple syrup, muddled with mint
- Splash of distilled water
- Powdered sugar
- Mint for garnish
- 1 cup granulated sugar
- 1 cup distilled water
- Mix together simple syrup muddled with mint, Bourbon, and water.
- Fill glass with crushed ice and pour mixture over top.
- Sprinkle top of ice with powdered sugar.
- Garnish with a mint sprig.
There isn't much better than a cold glass of sweet tea and good conversation. I had the BEST time teaming up with A. Thomas Photography and some wonderful vendors for this special Easter Brunch. The morning light and fellowship was one for the books. I hope it inspires you for your Easter table and for garden parties to come!
Abigail with A Thomas Photography
Floral Design, Concept, & Event Styling:
Christina Brockman with Huckleberry Collective
Place Settings & Linens:
Reagan Lyle, Reabakes
You may have seen her cookies but now it is time to get to know the face behind Reabakes! I met Reagan Lyle in 2015 shortly after I had started Bonnet and Brim. She made these adorable bonnet cookies for a show I had at Pepper Place that fall. Y'all, this lady is more than just a fabulous Baker... She is a breath of fresh air! You know those people who you just enjoy being around because they have the sweetest spirit? That is Reagan Lyle. When I asked her what her favorite part of baking was she confirmed what I already knew to be true!
"My favorite part of baking is definitely the fact that I can make someone’s day better just through making cookies (Or as my mom calls it, bringing a little, “Rea of sunshine,” to people.) If someone tells me, “This just makes my day,” then I feel like I’ve done my job."
I love ordering her cookies for parties or special occasions. They are one of those little splurges in life that can just make you happy. These days we can all use a little bit of Reabakes so I have partnered with Reagan to giveaway a dozen custom cookies!!!! Enter to win on my Instagram @huckleberry_collective .
If you are interested in decorated cookies and want to learn more she is teaching a class on February 7th at Studio BHAM. I highly recommend it!!
Like I mentioned in my previous post I love holidays and really enjoyed decorating for Christmas in our new home. We've started doing dinner with Will's family on Christmas night and I hosted this year! Below are a few snaps of our home and details from our Brockman Christmas Dinner.
I used the brass candle sticks from our wedding and found the best pack of drip-less candles at Michael's. They were the perfect addition to the table.
My dear friend Merrell McQueen did my place cards (check out her work). I have grown to appreciate small details like place cards and napkin rings so much. It's the details that end up making a tablescape so special.