Crafts

This is, hands down, my family’s favorite chicken recipe! I love how simple it is to make, and it pairs with a tasty garden salad like a dream!  The more you get to know me, you will find I love balsamic vinegar and will use almost any excuse to add it to my plate.

Balsamic Grilled Chicken

4  Boneless skinless chicken breast

1/2 c  Olive Oil

1 c  Balsamic Vinegar

2 Tbsp  Agave

1 tsp  Dried oregano

1 tsp  Dried basil

Salt and Pepper to taste

An hour or two before you are ready to grill, mix the olive oil, balsamic vinegar, agave, oregano, basil, salt and pepper in a Ziploc bag.  Add the chicken and marinade for up to, but no more than 4 hours.  Place chicken on the grill and cook until it reaches 165 degrees.

Heather

I’ve been a cake decorator for a couple of years now.  I approached the art of caking like I do most things I want to learn about in life, I just started.  I made a lot of mistakes.  My first few cakes looked like they had boils beneath their fondant skin and I quickly learned that cake mixes make a cake too fluffy to bear the weight of fondant.   So I had sagging, pimply cakes.   But I didn’t give up! I kept trying new techniques and I eventually got to the point where I started selling my cakes.  I loved making cakes, and I felt like I was satiating my creative passion.  

Then I was introduced to the world of dessert tables. 

I just had to try one to see if it was as fun to create as it was beautiful to look at.  I started pouring over dessert tables designed by Amy Atlas, Kim at TomKat Studio, Sharnel at My Life, My Loves, and the list goes on.  I found the perfect opportunity by asking my friend if I could throw a baby shower for her.  We talked about themes and decided to go with “A Pea in the Pod”.  The shower turned out beautifully and I had great help from so many friends.  Heather took gorgeous photographs and we all enjoyed a fabulous evening.

 

 

The following week, I submitted my table to Amy Atlas and she featured it on her website.  I really couldn’t believe that my first attempt at a dessert table was featured by the most famous dessert stylist I knew. 

Needless to say, I have found a new passion, and I’m so excited to do more.

Whitney

Hi there. I’m Whitney, mother of two beautiful children and wife of a most extraordinary man. I genuinely consider myself one of the most fortunate women in the world because of these three. I love jazz music, j.crew, and most things that start with J. My passion for art started in high school and has continued throughout my life. After being terrified of my ability to support a family on an artist’s wage, I received my bachelor’s from Brigham Young University in Exercise Science. Since then, I have never used my degree to make a single penny, but have started a business in cake decorating and event styling. 

Feel free to say hello at whitney@whipperberry.com

I love, love, love these fun little morsels.  The trend in jewelry this summer: chunky fashion rings–and Target has a fun selection for under $10.

 

Heather

I am a huge goat cheese lover!  You can add goat cheese to almost anything and it would elevate it to a whole new level, in my opinion.  This recipe was inspired by Gina’s Weight Watcher Recipes at SkinnyTaste.com.  I gave it the the old Whipper once-over and fell in LOVE!  

Did you know that goat cheese is 30% lower in fat and calories than most cow’s milk cheese?

Agave Goat Cheese Dressing – Serves 15

• 4 oz. of creamy goat cheese, room temperature
• 1 1/2 tbsp Agave (a natural sweetener like honey that can be found at most supermarkets these days.)
• 2 tbsp extra-virgin olive oil
• 2 tsp apple cider vinegar
• 1/2  lemon, jucied

In a small blender, combine the goat cheese, agave, extra-virgin olive oil, apple cider vinegar and lemon.  Season with fresh cracked black pepper and salt.  Mix until creamy.

Apple Scallion Pecan Salad with Agave Goat Cheese Dressing – Serves 1

• 10 pecan halves
• 1/2 apple sliced
• 2 cups of romaine lettuce (or, what ever green you want)
• 1 scallion sliced
• 1 tbsp crumbled goat cheese

Fill a bowl with the baby greens.  Top with the pecans, apples, scallions and goat cheese. Drizzle with the Agave Goat Cheese Dressing.