MG's Bridal Shower Brunch

This past Saturday, Melissa and I threw a bridal shower brunch for MG! We had such a blast planning the party, and just as much throwing it!

The beautiful bride and her recipe book!

The most delicious cake from Edible Art

Here are some pictures and recipes of the good food we made:

Strawberry Romanoff (stolen from La Medaline):

½ cup sour cream
3 tablespoons brown sugar
1 tablespoon brandy or vanilla
½ cup heavy cream
3 tablespoons sugar
4 cups fresh strawberries

Mix sour cream, brown sugar and Brandy in a bowl.
In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
Fold cream into sour cream mixture and blend well. Serve with fresh strawberries.

I'll be making this for the upcoming sleepover!!

Lemon Poppy Muffins - so yummy! I received this recipe from Jennifer and I don't want to post the recipe, so if you would like it, I can email it to you.

Last, but definitely not least:

The Belinni Bar!!

2 cups sugar

1 cup water

1 (16-ounce) bag frozen peaches, thawed

1 teaspoon grated orange peel

1 (16-ounce) bag frozen strawberries, thawed

1 (16-ounce) bag frozen blueberries or blackberries, thawed

4 to 6 (750-ml) bottles Prosecco, chilled

Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.