Crafts

I found this AMAZING cake artist the other day.  Her name is Maggie LaBaugh from Magpie Cakes and she creates beautiful works of art in the Washington D.C. area.  Ahh, to live in D.C. and to plan a magical wedding with a Magpie Cake.  I’m happily married so it will have to be for someone else.  Any takers?  You won’t even have to pay me, I’ll do it for free!

      

       

      

Aren’t they Heavenly?

Heather

I’m totally digging Pottery Barn’s “sweet” costumes for Halloween this year.  I think Hallie just might need to be my little cupcake.

Whitney

We’ve been very busy putting together this dessert table for the bridal fair this weekend.  It was a wonderful collaborative effort by all the girls.  Heather took care of the fabulous photography, the pudding cups, and helped me out with some of the other desserts. Emily made the amazing boxes.  Kelly, Erin’s sister created this amazing cake, and Erin provided the entire backdrop and our ticket into the bridal fair.  We are really hoping that this table will “shine” at the show and spark a lot of interest from all the anxious brides.

The table was inspired by just about anything sparkly.  From the backdrop and the brooches on the cake, to the mirrored platforms and boxes, I tried to add a little shimmer and shine to the whole table.  What girl doesn’t love a little sparkle in her life?

       

    

       

This is also to announce that Tables by WhipperBerry is officially open for business!  Contact us, tables@whipperberry.com if you are interested in creating one of these magical tables for your special event!

Also, for some added fun, Heather had another newborn session yesterday.  Come check it out! You may either click on the link here or click on the Photo tab at the top of the page.

Erin also has some amazing tips for brides today in our Wedding section.  Come see what this veteran has to say about Bridal Shows.  How to attend one and survive!  Again, you may click on the link or click on the Wedding tab at the top of the page.

For more information on Kelly’s cakes you can see her portfolio at The Secret Garden Website or you may contact her, sweethartist@gmail.com.

Whitney

We’ve had a bit of a makeover this weekend at WhipperBerry.  Thanks to Kristin at Call Me Kristin Designs we have a fabulous new look.  It’s still a bit of a work in progress.  Over the next few weeks you will see a few changes here, and a few changes there.  It’s hard work building a fabulous blog you know!  We do it all for you my lovelies. 

This weekend has been a busy one.  All the WhipperChicks were hard at work on an amazing project that we will unveil tomorrow.  But, here is a sneak peak (I know, I’m such a tease.)

Aren’t they AMAZING!  Emily really out did herself this time.  Tomorrow you’ll get to see what she made them for.  Patience is a virtue my friends.

So, grab a new button and share the WhipperLove, the old one is so last month. You wouldn’t want to be caught wearing white after Labor Day would you?

We would love to hear what you think of the new look.  Leave a comment below or tell us what you think on our Facebook page. 

Heather

Greek meatballs–traditionally called Keftedes–are typically made with lamb or beef.  This recipe from Skinnytaste.com is made with ground turkey and (shhh, don’t tell the kids) zucchini.  I took Gina’s meatball recipe and paired it with her Skinny Tzatziki sauce and put it in a pita for dinner the other night and it was divine!  Here’s Gina’s recipes with a few modifications from yours truly.

Greek Turkey Meatballs

• 1.25 lbs. 93% lean ground turkey
• 1 cup zucchini, grated and liquid squeezed out
• 2 sliced whole wheat bread (I used the Natures Own Sandwich Thins)
• 1/4 cup seasoned whole wheat breadcrumbs
• 1 large egg
• 2-3 cloves garlic, grated
• 1/4 red onion, grated
• 2 tbsp. fresh oregano, chopped (less if using dry)
• 1/4 cup fresh parsley, chopped
• 2 tbsp. chopped fresh spearmint, chopped
• kosher salt and fresh pepper
• about 1 tsp. worth of olive oil cooking spray (I use my Misto)

Tear bread into small pieces and place in a large bowl. Combine with turkey, egg, zucchini, breadcrumbs, garlic, onion, mint, parsley, oregano, salt and pepper.


Using a 1/4 cup measure, form each meatball 1/4 cup in size. For best results, refrigerate before cooking to help hold their shape. Spray olive oil in a large nonstick frying pan and cook over low heat or on the grill. Makes about 17 meatballs.

 

Skinny Tzatziki

• 8 oz fat free greek yogurt (I used Fage)
• 1 small cucumber, peeled and seeded (1 cup grated and drained)
• 1 clove garlic, crushed
• 1 tsp lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh chives, chopped
• kosher salt and fresh pepper

Strain the yogurt using a metal strainer or a coffee filter for a few hours to remove as much liquid as possible. Set aside.

Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the  cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
Combine strained cucumber, garlic, yogurt, salt, pepper, lemon juice, dill, chives and refrigerate for a few hours before serving.
Makes about 2 cups. Store in refrigerator for about a week.

In a whole wheat pita, put two meatballs, lettuce. tomato, red onion, tzatziki sauce, and fat free feta cheese.

Heather