Muted Moroccan: Shades of Purple and Gold Baby Shower

My sisters and I share an EXTREME joy of party-planning and whenever it's baby shower time (or a party of any sort)  in our family, we are more than happy to plan it! (that is such an understatement, its crazy) We all have our own pieces of inspiration and some how it comes together into a perfect blend. Although I would have to say it's my older sister Zhanna that makes chaos into chemistry. Without her, I'm sure this decor from the baby shower would not be posted! :) 

We threw this shower together for our baby sister. She's expecting her second girl any day now!

The decor was a mix of thrift store finds, some DIY and a few clearance purchases. The gold accent star was from Pier 1 Imports. Purple vase and Moroccan brass jar both thrifted. 

 This unbelievable find was from Goodwill: A genie bottle! Unfortunately the lid was lost so the Genie already escaped ;) But seriously, where would you find this?? Definitely not anywhere  for $2.50!

 A few details... (Gold candle sticks also a thrift store find)

For the table setting we used clear plates and DIY'ed some napkin "rings" using a paper cutter (from Michael's) and gold cardstock paper. The favor boxes were also handmade using this printable: http://www.donteatthepaste.com/2009/08/circle-dot-box.html

The favor boxes were different shades of purple and pink...

 Our DIY lanterns that turned out awfully crooked! :( It turned out to be a little harder than we thought but if you would like to give it a try, head over to:

http://dollarstorecrafts.com/2010/05/make-a-beaded-chandelier/

 

This flower arrangement was made by my sister in law and she did an amazing job with the flowers we gave her! We used a metal flower pot (originally used for potted plants) and used it in an unexpected way. I love how it looked hanging above the dessert table...

 Can you believe this cake??? It was made by another sister in law and we were all blown away! It was scrumptious. It literally melted in your mouth...

 

 Trubachkee and our party favorite: Oreshki. Cookie nut filled with dulce de leche

We wanted the food to (somewhat) reflect the Mediterranean theme...

A beautiful salad brought by the showered mom's sister-in-law!  It was beautiful and an amazing blend of flavors!

 Chebureki! Fried Russian dough pouches holding juicy meat and onion.

 Chicken kabobs on mini sticks.

 Peppers filled with cream cheese and wrapped with bacon. A must-try!

 Some shots of the nights...

Had to post this one of my baby Em eating cake. :) She's adorable.

  

Our glowing sister!

 

 Me with my sisters. I can't wait to meet baby girl #2!

I hope these pictures inspire you for the next party you are planning- be it a bridal shower or a birthday party! Gold is very in and I see Moroccan inspired decor everywhere lately! :)And take advantage of thrift stores! You can find some really amazing pieces. If you find a great piece but its not the color you want, consider spray paint. It works wonders.  
(P.S. I can definitely see this being done for a boy party as well!)

Leave me your thoughts and thanks so much for reading!

The Last Days of Summer: White Chocolate and Raspberry Trifle

So I know fall is just around the corner but truth be told, you can enjoy this cake anytime of the year! Raspberries are best priced in the summer but this trifle is totally worth the splurge when they are not. It is so simple and it has a combination of flavors you will crave over and over again! I discovered this amazing indulgence when we went to Florida in the spring. All credit goes to my dear cousin who shared this recipe with us and gave me permission to post it! When we got home from the trip, I made it almost immediately! That's how addicting it is! 
 
That is the reason I am sharing it with you: because I love you and want you to get fat with me enjoy it too! :)

Ingredients:
1 (or 2) Sara Lee Frozen Pound Cake (Family Size)
Heavy whipping cream (16 oz, or more)
Cream cheese (8 oz)
1 cup sugar, divided
1 Lemon
Raspberries (big box or 2 small boxes)
White chocolate for top (optional)

That's it! Another great thing about this recipe? The pound cake is in your freezer when you need it unexpectedly or for a quick dessert. The vagueness in the measurements has to do with the what size trifle you are making. 

• Beat the heavy whipping cream and 1/2 cup of the sugar on medhigh until a thick cream is formed. (not too thick that it breaks)

 

• Put whipped cream into a separate bowl and than beat together cream cheese with the other 1/2 cup of sugar. 
• Squeeze a lemon of all its juice in a cup. Remove all seeds

• Put both whipped cream and cream cheese mixture together in the mixer bowl and add the lemon juice. Beat until blended. 

•  Use half the pound cake for the first layer. Cut the cake into cubes.

• Put on the bottom of your trifle bowl (or any glass deep bowl will work). 

• Use half the cream and cover the pound cake cubes.

• Mash the raspberries

• Spread on top of cream

• Cut up the rest of the pound cake and repeat the steps.

•  Chop or grate some good quality white chocolate and sprinkle on top. I like it chopped in big chunks!

•  Serve right away or chill in the fridge for a little and it's even better.

I only do two layers but it could be a major wow factor if you do more! That's the flexibility in the recipe. If you decide to do more layers or have a larger bowl, don't forget to beat more whipping cream so you have enough cream to cover the cake. 


I usually do 1 and 1/2 cakes for this size bowl but didn't in these pictures- so excuse how empty it looks! 

Now ENJOY! I am in love with the combo of the tangy raspberries with the chunks of white chocolate and indescribably pleasant cream. I'm just positive you will too.

Back to my usual stuff for the next post! Hope you have a wonderful day. Thank you for reading!