Lilly & Louise

Lately

2012-02-14T13:15:00.000-08:00

I've been a delinquent blogger lately. Here's a visual smattering of what's been going on around here.
More soon...I promise.

Stamped profiles on dictionary pages / in the painting studio / Santa Barbara Winter sunset / H.E.A.R.T.S Donation / precious birth announcement / homemade granola / hand-cut tags / mmmm...paper / TOMS Style Your Sole

Travel-inspired Save the Date

2012-02-13T07:46:00.000-08:00

Miranda and Matt came to me with a binder full of inspiration for their wedding. They were in the early stages of wedding planning, but they knew they wanted to excite guests with a unique and unexpected Save-the-Date.

Miranda and Matt wanted to excite guests with a unique and unexpected save the date… something tactile and textural that would leave an impression. Both Miranda and Matt are from the East coast and their wedding will be in California, so it will be a destination wedding for many of their family and friends and they wanted to incorporate the idea of travel into the design. With a palette of peach, navy, gray and cream, we mixed organic elements of a vintage map of Southern California and geometric elements of bold, thick stripes.

Because good mail is even better with an interactive element, we chose to include the actual save the date information inside a mini envelope. Upon opening the envelope, guests find a classic quote from When Harry Met Sally, then unfold more details. The entire save the date is bound by navy and white twine and two small tags.

TOMS Style Your Sole

2012-02-06T08:33:00.000-08:00

This Thursday, February 9th, I'll be painting shoes! TOMS shoes that is, at Dressed & Ready's Style Your Sole event in Montecito, CA. Stop by between 10 am and 5 pm and pick up a pair for yourself! Or perhaps you want to watch the artists at work and enjoy some live music...For every pair of shoes purchased a pair of shoes will be donated to those in need. (My shift is from 1-4pm.)

Little Monsters Themed Baby Shower Invitations

2012-01-13T08:31:00.000-08:00

Happy New Year, friends! I hope your holidays were happy and that your new year has started on a good note. The end of the year proved to be a whirlwind of deadlines, then a nice break with a visit from my Texas family. This new year feels fresh and we have some exciting projects in the works. I thought I'd start my 2012 blogging with a fun baby shower invite I just completed. The host called me up with the "little monsters" themed shower she was planning for her friend expecting TWINS! Of course, we jumped at the chance to create something unique, fun, and a little bit quirky.

Have a Doggone Christmas

2011-12-24T06:00:00.000-08:00

Lilly & Louise wishes you and yours a joyful holiday.

Of the pile of invitations we created this year, a good number of them starred our furry four-legged friends. Above, some Texan pups (long lost relatives of Peachy and Skip, perhaps) send their well wishes.

When Life Gives You Lemons...Make Lemon Pistachio Cake

2011-12-23T08:58:00.000-08:00

Wow! What a month! It's almost been a month since my last post. We've been up to our necks over here in the studio with holiday cards, holiday baking, and preparations for new projects in the new year. I haven't been baking as much as I used to, so it was nice to make some time for making a floury mess in the kitchen. While this year's holiday baking wasn't last year's holiday baking spectacular, I did manage to try some new delicious recipes (which I will surely share), and a few that have become favorites, including Double Chocolate Peppermint Cookies.

The recipe I share today came to me by request of my husband on a dog-eared page of Edible Santa Barbara magazine. He's a big fan of pistachios, and we're always up for a creative lemon recipe. We happened to have pistachio meal flour on hand from a past trip to the farmers' market where it struck our curiosity (and we used it that night for pistachio crusted grilled halibut!). This cake was delicious. Not too sweet--almost coffee cake like. And the sea salt flakes make this unique combination of flavors bold. We both highly recommend it.

I'm hoping to squeeze in a little more baking this year--'tis the season.

Lemon Pistachio Cake
Makes 9 Servings

1 cup flour
1 cup pistachio meal flour*
3/4 teaspoon baking powder
1 teaspoon cardamom
1/2 teaspoon salt
8 tablespoons butter (1 stick)
1/4 cup pistachio oil
1 cup granulated sugar
3 large eggs (preferably local, free-range)
1/4 teaspoon Neilsen-Massey lemon extract
1/2 cup whole milk
Zest of 1 small lemon
Juice one small lemon (about 3 tablespoons)
2/3 cup powdered sugar
1/3 cup shelled, chopped unsalted pistachios
Pinch of sea salt flakes

Butter and flour a 9-inch square baking pan. Preheat oven to 350º.

Whisk flour, pistachio meal, baking powder, cardamom, and salt together and set aside. Using an electric stand mixer, cream the butter, oil and sugar until light and fluffy. Add the eggs one at a time, followed by the lemon extract and beat until well incorporated. Add the flour mixture, alternating with the milk until just combined. Pour into the prepared pan and bake for 35-40 minutes or until a tester comes out clean.

Meanwhile, whisk together the zest and juice of the lemon with the powdered sugar until smooth. Pour over the cake when it comes out of the oven and then sprinkle with the chopped pistachios and a pinch of sea salt flakes, and press down lightly over the surface.

*Pistachio meal flour is available from Santa Barbara Pistachio or you can make it by grinding up raw, shelled pistachio nuts in a blender or coffee grinder until fine. You can also use a food processor, but keep an eye on it, if you run it too long it will become a paste.

Holiday Boutique

2011-11-30T15:16:00.001-08:00

We're excited to be participating in a Holiday Boutique at Montessori Center School in Goleta on Thursday, December 1. If you're in the Santa Barbara area and want to come check out our handmade holiday paper goods (unique hostess gifts?), we hope to see you!

Chris & Sarah's Natural, Elegant Wedding Invitations

2011-11-08T09:37:00.000-08:00

Today I'm excited to share Chris and Sarah's wedding invitations! Sarah and Chris wanted an invitation that was traditional--but not stuffy, elegant--but not over the top. At the same time they wanted to incorporate natural elements without getting too rustic.

In their invitation watercolor washes of different types of leaves are balanced by a clean frame throughout the suite. Using a combination of a classic serif typeface and a modern script in brown ink, the invitation has a soft, elegant look that is complemented by a bold, green envelope liner. We chose a warm off white, textured paper for the invitation suite--I loved this paper!

We were thrilled to work with Sarah and Chris on their wedding invitation. We also created all the paper goods for their wedding that we'll be sure to share (get a sneak peek here!)

A 1960s Bash Save the Date

2011-10-28T05:30:00.000-07:00

I had so much fun working on this Save-the-Date for a 1960s-themed 70th Birthday Party! We chose a simple, clean, Madmen-esque look, using bold red and black against a stark white. To enhance the experience, we letterpressed these elements into a thick, toothy paper. Guests literally unfold each element as they open the card. The graphic elements of a black tie, red lips, red glasses and a birthday candle give a hint of what's to come at this B-A-S-H.

The Lilly & Louise 2011 Holiday Collection

2011-10-24T08:21:00.000-07:00

While you've been busy wondering how in the world you're going to top last year's Halloween costume, or trying to figure out how everyone will fit around your table for Thanksgiving, we at Lilly & Louise have been busy thinking about your holiday card!

We've added new designs to our holiday greeting collection this year for a total of 12 fun designs to choose from! Above is a sampling of this year's designs, and you can download the full catalog by clicking here. Feel free to give us a call or send us an email if you have any questions.

While it may only be late October, we've had the holidays on our minds for quite a while now, so let us be the first to wish you Happy Holidays!

A Candid Baby Announcement

2011-10-20T04:30:00.000-07:00

You know those moments we sometimes coincidentally capture with camera in hand? The moments between the shot you're trying to get...the moments of beauty, or unrestrained happiness, or confusion...that often tell more about the subject you're photographing? I think these can often make the most beautiful photos because they reflect real life. While designing this sweet birth announcement, I had a few photos to choose from and I was tickled by the expression on the faces of the kiddos in this shot. (Do notice the little guy's concern...perhaps he's realizing what being "Cora's little brother" means for him....). Welcome to the world little Gene, Cora is going to be a great big sister!

A Tea Party Baby Shower

2011-10-04T06:00:00.000-07:00

I recently had the pleasure of helping host a baby shower for a dear friend. We celebrated with a simple and sweet tea party (complete with crumpets and lemon curd. Yes, crumpets!!) To continue the theme of the invitation, I created menus with the tea and treat selections. As a thank-you, guests each received a set of Lilly & Louise Onesie cards. The shower was lovely, and now we all can't wait for the itty-bitty, teenie-weenie to arrive!

Home, Improved.

2011-09-19T08:57:00.000-07:00

Our bedroom feels complete now that I've finally hung my newly framed prints by Ellen Heck. From her Plus A Century body of work, these prints are made from multiple-plate combinations of drypoint and aquatint on copper over woodcut. When it comes to my living space, I love to mix patterns and subtle bursts of color. I find Ellen's work rich with both, with a deep emotional element present within. I am delighted to have these as part of my daily life!

Ellen is a fine art printmaker and artist-in-residence at Kala Art Institute in Berkeley, and a fellow native Texan. See more of her lovely work here.

left: Leslie and Peachy, Ellen Heck. right: First Conversation, Ellen Heck

Winery Rehearsal Dinner Invitation

2011-09-15T05:00:00.000-07:00

Here in Santa Barbara, we are very near to the heart of California's central coast wine country. This fun couple held their rehearsal dinner at Oreana Winery, a tasting room on the Urban Wine Trail, that is a fantastic venue for a casual evening al fresco with friends. For this invitation the couple wanted to keep it fun and lighthearted while capitalizing on venue's main attraction (besides the beautiful couple, of course). I hope the guests had as much fun receiving this invite as I did making it!

Meet Kim

2011-09-12T06:00:00.000-07:00

I'm excited to introduce Kim, my fabulous assistant and the newest member of the Lilly & Louise studio. Kim started here as an intern this summer, and after surviving Xacto knife boot camp, tolerating flatulent terriers, and remaining calm during wild deadlines, I thought she should stick around for a while. I'll admit, it's nice to have someone around who has opposable thumbs and doesn't sleep all day (ahem, Peachy and Skip!).

Kim is a fellow creative, now making her way through her fourth year at UC Santa Barbara as a Film & Media Studies and Communications double major. She shares a love of making and baking and has brought some new creative strengths to the studio. I'm excited about our hands-on collaborations--we have a few in the works, so stay tuned!

Please give Kim a warm welcome!

Hand-Stamped Bunting Shower Invitation

2011-09-06T06:00:00.000-07:00

There's just something about do-it-yourself party decorations that screams fun, merriment, and good times shared with the best of friends. Inspired by this, we crafted these playful shower invitations using bright shades of pink, violet, and green, a mix of hand-worked and classic type, and hand-stamped hunting banners. Bring out the punch and get your game faces ready, ladies, it's time to celebrate baby!

Crazy, Sweet Love

2011-09-01T06:00:00.000-07:00

It's not everyday I get a call from a giddy groom asking me to create a custom card for his bride to give to her on their wedding day. It was priceless! He'd seen our handmade Bride & Groom cards in the L&L shop but wanted to personalize it even more. On the front of the card I replicated their wedding day attire. Mr. Groom hadn't seen his bride's dress so he arranged for the bride's sister to send me a photo. He wasn't about to spoil his surprise, so he requested that I cover the dress when I send it to him (how sweet is that!!). On the inside I added a few more touches that were unique to the couple: plastic framed glasses donned daily by the groom, and green high heels to be worn by the bride. My favorite part of the phone call was when Mr. Groom said "I know this sounds cheesy, but what the heck, I'm GETTING MARRIED! Can we also include our dog on the card?" So, even their pup made an appearance.

Congratulations you two!

Black and White and Yellow Wedding Invitation

2011-08-29T06:00:00.000-07:00

Can we talk about the color yellow? Okay, good. I'm a little obsessed. I've noticed that lately I've been magnetized to the bold, golden hue. From curtains, to dresses, I just can't get enough... Ahem, a yellow sweater is not like a black one you can wear day after day and people won't notice it's the same sweater!

Anyway, when Lisa contacted me about her wedding invitation and said "we want something fun and we're open to color ideas" I couldn't wait to get started. Truth be told, I worked through a few color variations and designs before realizing that bold beautiful yellow was the answer. In this invitation suite, the yellow, the hand-drawn paisley, and the playful type bring the fun; while the black and white baker's twine and a few refined typefaces mixed in, balance the fun with sophisticated.

When Life Gives You Lemons...Make Lemonade, and Share With Your Friends

2011-08-26T08:24:00.000-07:00

Oh my, Summer is almost over. School started this week for the wee ones in the neighborhood. It was so cute to see dads and moms (with cameras in tow) walking their kiddos to school, backpacks half the size of their little bodies. Fall will be here before we know it. Until then, we'll cherish the remains of Summer here in Santa Barbara. (I know you Texans can't wait to see it go).

Two of our 8-year-old neighbors have made good use of our endless supply of lemons from the tree by making home made lemonade and selling it to the neighbors and passers by. We were excited to come home one evening to a pitcher of lemonade set for two and this sweet note!

Hope this brightens your day, it sure did ours!

Entwined 2012: The Boho Inspiration Shoot

2011-08-24T06:00:00.000-07:00

Perhaps you've heard us blog about Entwined 2012 a time or two? Well, the bohemian-inspired photoshoot was just unveiled over at StyleUnveiled!! Click yourself on over and check it out! We at Lilly & Louise are thrilled to be working with such a talented group of wedding professionals to design and give away a wedding for one lucky couple!

Learn more about Entwined 2012 and enter to win here.

Onsie Baby Shower Invitation

2011-08-23T08:21:00.000-07:00

We created this sweet and simple Onsie Baby Shower Invitation for an upcoming sweet and simple baby shower. Our Onsie items seem to be a hit, so lately we can't get enough! We hand-cut the onsies out of hand-painted watercolor wash. The playful type helps set the tone for this reason to celebrate!

This invitation is customizable, too. Give us a shout, we'd love to talk about your project!

Wedding Wednesday: Jeff & Stephanie

2011-07-27T02:00:00.000-07:00

I've been itching to share this amazing Santa Barbara wedding with you ever since I started working on it! I worked with Stephanie (the stunning bride) and the gals at True Blue Events on the paper goods (programs, escort cards, table signs, etc.) for this gorgeous wedding back in March. EPLove did a fantastic job at capturing the feel of the wedding with their beautiful photography--I'm a little bit obsessed with their work now...The wedding ceremony was at the historic El Presidio Chapel and the reception followed at El Paseo Restaurant. Lynn and Jaime from True Blue Events pulled the entire event together with black lace, bright pinks, oranges and blues from their handmade flowers, to the mini maracas, to the dancing shoes (aka flip flops). Looks like a good time was had by all.

Ceremony Location: El Presidio Chapel
Reception: El Paseo Restaurant
Cinematography: Lola Video
Coordinator: True Blue Events
Hair & Makeup: Luna Bella
Paper Goods: Lilly & Louise
Photography: EPLove

Entwined 2012: The Big Announcement!

2011-07-21T10:03:00.000-07:00

Today is a big day! Perhaps you've heard us buzzing about Entwined 2012 on Facebook for the last month or so...well, today's the day you can learn the details!

Entwined 2012 Inspiration Shoot! from elitevp on Vimeo.

Entwined 2012 is a group of talented vendors in the wedding industry who have come together to collaborate and invent a wedding for one lucky couple who will win it for FREE! Lilly & Louise is proud to be creating the wedding stationery for the lucky winners. So you have a better idea of how great this wedding will be, the lovely folks behind Entwined 2012 have been busy creating details and inspiration that you can watch in the video above (created by the amazing Sam from EliteVP.)

From July through the end of October, engaged couples or married couples that never had a wedding celebration may apply! In November Entwined 2012 will announce 5 finalists and allow the public to vote for the winner. In December {perfect time for a Christmas present}, the winner will be announced and the fun will begin! While the wedding will take place in the Texas Hill Country, you need not be a Texas resident to apply, anyone is welcome! To apply, click here.

Today Brandi from Styled Yum and Country Sugar Events made the big announcement on television where she featured paper goods by Lilly & Louise! Watch the feature here.

A Fresh New Look and a Family Reunion

2011-07-13T20:47:00.000-07:00

Well, hello! It's been a while. We got a bit of a blog makeover while we were out. Now we're back and refreshed and ready to post more of what's been going on in the Lilly & Louise studio. Hope you like our new, simplified look! Thanks to Lindsay Nicole Design for helping out with her mad Blogger skills!

For the first entry on our fine new layout we're sharing a fun and foldy Family Reunion Invitation. With a collection of family reunion photos from the last 20 or so reunions, we had the perfect material to work with. The invitation showcases five family photos in all--in which you can mark time by the outfits and hairstyles! Printed on a craft-like recycled paper a bound by red and white baker's twine, this invite has the feeling of an old fashioned mail parcel.

Leslie Lewis Sigler: Objects of My Reflection

2011-07-06T14:12:00.000-07:00

I've been busy on the other side of the studio and would like to invite you to see the fruits of my labor in my painting exhibition Objects of My Reflection. If you're in or near Santa Barbara come on out Thursday night, July 7th, and join us for a reception. It also happens to be First Thursday when downtown Santa Barbara stays alive well into the evening with live music, street performances and galleries open late. Details of the exhibition are below:

Leslie Lewis Sigler : Objects of My Reflection

Faulkner Gallery West

Santa Barbara Public Library

40 E. Anapamu Street

Santa Barbara, California

July 1 - July 30, 2011

Opening Reception Thursday, July 7, 2011 5-8pm

Gallery Hours:
T-Th 10am-8pm
Fri-Sat 10am-5:30pm
Sun 1-5pm

When Life Gives You Lemons...Make Lemon Icebox Pie

2011-07-01T06:00:00.000-07:00

In honor of the upcoming best Summer holiday, I want to share one of the best Summer desserts that I recently discovered (during the second best Summer holiday not too long ago--Memorial Day). Lemon Icebox Pie is darn near perfect. It is similar to a key lime pie, but lemony and tangy. Freezing it helps the custard to set and gives it a consistency like no other dessert--not to mention it cools you down on a hot summer day. Serve it with a bit of whipped cream to help balance the tanginess. Enjoy!

Lemon Icebox Pie

from Epicurious

For the crust:

14 whole graham crackers
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and still warm

For the filling:

2 (14-ounce) cans condensed milk
1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
Zest of 2 lemons
8 large egg yolks

For the chantilly cream:

2 cups heavy cream
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar

To make the crust:
Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To make the chantilly cream:
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.

Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

Reasons to Celebrate: Baby!

2011-06-29T07:19:00.000-07:00

In a few short weeks I'll be an Aunt again! What a better way to celebrate than a party full of lovely gals?! The baby's gender is a surprise (even to Mom and Dad!), so we kept the invitation colors neutral with lime green, coral, teal, yellow and periwinkle. This simple invitation features a hand-cut onesie on the front and a bold teal on the back. The lined coral envelopes help complete the set and prepare the guest for a fun summery celebration.

Peachy and Skip

2011-06-21T09:23:00.000-07:00

When I'm strolling with Nathan and the dogs on a lazy Saturday morning, or making my way from the parking lot to a meeting, or patiently waiting for the "walk" sign to flash so I can cross, I often find myself taking time to notice the resemblance of dog and master in passersby. Sometimes it stops me in my tracks and elicits an satisfied giggle.

While I don't think I resemble my canine housemates (I sure hope I don't, especially the underbite), over the past few months of learning how Skip (the new addition) and Peachy (the first born) interact, I've noticed that their two dissimilar personalities together have very similar characteristics to my own. Peachy is concerned and careful, skittish and shy. She keeps watch. Skip is floppy and friendly, carefree and happy-go-lucky. He lounges...everywhere. Peachy sits like a lady; Skip has a half-sit-half-lay-down-legs-splayed approach. Peachy follows most rules; Skip has heard of them and could care less. They're great. And together, they're a perfect pair.

As the oldest of three, I can understand Peachy's neurotic concern for things, I see it in the way I approach a project: with deadlines and budgets, lists and check marks. Perhaps if she had opposable thumbs she'd be a perfectionist, too. I see it in the way I keep my house: everything has a place, and I don't function well around clutter. But I'm floppy, too. In my house where everything has a place, my shoes somehow don't. They can be found by doorways, under ottomans, beneath snoring terriers, and under my desk (in multiples); but most are in my closet. Like Skip, sleep is important to me. In college, I never once pulled an all-nighter, I hoped life would go on after the exam, and it did. But while I'm enjoying glorious sleep, my brain is often reeling; solving problems, planning, wondering if I locked the front door...sometimes there's a flash of creative genius, and my sleeping self hopes my awake self will remember it in the morning.

I'm a rule follower like Peachy--ahem, I follow directions to boil pasta--but my Skip-y side will try to test boundaries...Not like tasting the rug or the couch cushions like Skip, but perhaps when it comes to being creative, color, and food.

Some days, I wish I could be just like Skip, without a care in the world--where only the sand beneath my feet matters, don't we all? But all the other days, I'm content that I possess a balance of characteristics of both pups. I suppose I'll continue to find similarities in our personalities...maybe I'll look to Peachy and how she solves problems (although I don't think growling will get me very far), or to Skip when I need to learn how to surrender. I do know at the end of the day we'll all be tired and content and happy we have each other.

Black Dog Paddling Team

2011-06-16T07:38:00.000-07:00

Last weekend we made a trip to Texas to visit family. It was summery and hot and a nice break from the Santa Barbara June Gloom. We happened to be visiting the weekend of the start of the Texas Water Safari "World's Toughest Canoe Race." The race begins in San Marcos (my home town) and ends 260 miles away in Seadrift. I loved going to the launch when I was younger and watching the hundred or so teams scramble across the dam in the first fifteen minutes of the race. The teams range from 6-person teams to solo paddlers. This year was one of the toughest races with water levels the lowest they've been in 20 years.

Two good friends were racing in it for the first time this year, they called themselves the Black Dog Paddling Team. A few weeks before the race, they asked me to design a logo for their team, so not only was I excited to see them paddling through, it was also fun to see the team logo on the side of the boat!

Black Dog Paddling Team

The Black Dog Paddling Team captain that followed the canoe by way of land kept us all updated at checkpoints through Facebook with photos. The boats launched at 9 AM on Saturday 6/11 and the Black Dog Paddling Team finished Wednesday 6/15 at 2:36 AM. They were 47th place with a total time of 89 hours and 36 minutes. What an accomplishment!! Congratulations Black Dog Paddling Team!

When Life Gives You Lemons...Make Lemon Pound Cake with Strawberries

2011-05-05T06:00:00.000-07:00

Although it's been a while since a "When Life Gives You Lemons" post, our lemon tree hasn't slowed in production. It must be a happy tree, just sitting there in the sun, watching the neighborhood kids ride by on their roller things. It NEVER slows in the amount of lemons it produces. Though sometimes they may be odd sizes, they always taste like, well...lemons.

Last Easter weekend I was feeling the need for some lemon baking and found this recipe for Lemon Pound Cake with Strawberries. I happened to have all the ingredients and got to work. The cake is moist and lemony and delicious. This recipe makes a small amount, so use a small baking dish--it's actually a "just right" amount.

For cake
1 cup cake flour (not self-rising)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoon freshly grated lemon zest
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
3/4 teaspoon vanilla
2 tablespoons milk
2 tablespoons fresh lemon juice

For glaze
1/2 cup plus 1 tablespoon confectioners' sugar
1 tablespoon fresh lemon juice

Make cake:
Preheat oven to 325°F. and butter and flour a 1-quart kugelhopf pan, knocking out excess flour (I used a loaf pan).

In a bowl whisk together flour, baking powder, salt, and zest. In another bowl with an electric mixer beat butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in vanilla. Beat in half of flour mixture. Beat in milk and lemon juice and beat in remaining flour mixture until just combined.

Spoon batter into pan, smoothing top, and bake in middle of oven 45 to 55 minutes, or until golden brown on top and a tester comes out clean. Cool cake in pan on a rack 15 minutes and invert onto rack to cool completely.

Make glaze while cake is cooling:
In a small bowl whisk confectioners's sugar, a little at a time, into lemon juice until smooth and thick.

When cake is completely cooled, drizzle glaze over cake and let it drip down sides. Cake may be made 1 day ahead and chilled, covered.

Serve cake at room temperature with strawberries.

Reasons to Celebrate: Bloody Mary Brunch

2011-05-02T06:00:00.000-07:00

I'd like to tell you a little about my grandmother...GrandMary, as she's fondly known to me, my family and my friends, is one fine lady. Her natural handwriting could pass for calligraphy; she has a delightful Texas accent; her purse and shoes always match her clothing choice; snail mail is her preferred method of communication; she sends Texas Lottery tickets on Valentine's Day with a note to send her winning half back; and, at 82, she throws parties called "Bloody Mary Brunch" just because she likes her friends. She's great. And I'm one lucky granddaughter.

I was thrilled when GrandMary called me to request some fun invitations to her Bloody Mary Brunch. The venue was somewhat of a refined country atmosphere, so I immediately thought of using gingham fabric (a pattern that I will always associate with her).

Pinking shears, textured cream paper, and craft paper envelopes completed the invite and they were on their way to Texas to be addressed by Mary herself!

April Showers Bring May...

2011-04-11T06:00:00.000-07:00

This weekend I had the pleasure of co-hosting a baby shower for a dear friend. For the invitations I wanted to use a mix of blue patterns and solids. Recently--in a moment of crazed Spring cleaning--I reorganized my flat file and rediscovered many paper scraps I'd been saving for a "someday" project. This shower invitation was a perfect use for those saved scraps!

Since the shower was to be in April, and the baby due in May, we played on the saying "April Showers Bring May Flowers" by incorporating a single umbrella in to the in invites. Each umbrella patchwork was unique, which made it fun to see them all together.

The shower was a hit, and luckily the weather cooperated so it was the only shower that day!

Happy Birthday, Dad!

2011-03-31T09:36:00.000-07:00

Lately...

2011-03-28T06:00:00.000-07:00

Just a visual smattering of what's going on around the studio, and beyond... Cream and deep red gingham. Shower hues. Snow and surfing on the same day. Peachy and Skip snoozing on the job. More gingham. A lovely gift from a sweet, thankful client. A Santa Barbara sunset.

Because Baking is Creative: Carrot Cake (Again)

2011-03-24T06:00:00.000-07:00

Oh dear...It's been far too long. I'm sorry. The good news is that there's been lots going on in the studio (not so much in the kitchen, except this goodness)-- exciting projects that I'll be excited to share once they're complete!

In the meantime, I hope this little number will tide you over. Every year for Nathan's birthday, I make him a carrot cake. Last year I found the best recipe, this year is a close second. I would have made last year's recipe again this year if it wasn't for a sweet friend who insisted I try this one. When she gave me a typewriter-era recipe photocopied onto letter-sized piece of paper, then folded into eighths, I knew it was a good one. Even the Carrot Cake Connoisseur himself gave it two thumbs up.

Carrot Cake
2 cups flour
2 tsp soda
2 tsp cinnamon
1 tsp salt
2 cups sugar
1.5 cups oil
4 eggs
4 cups carrots, grated
3/4 cup nuts
1 tsp vanilla

Mix all dry ingredients together. Add oil and one egg at a time beating well with mixer. Fold in carrots, nuts and vanilla. Bake at 350 degrees for 55 minutes.

Cream Cheese Icing
1 (8 oz.) package cream cheese, softened
1 box (4.75 cups) powdered sugar
2 tsp vanilla
1 stick butter

Cream together and frost cooled cake.

Enjoy!

Because Baking is Creative: Cocoa Browned Butter Brownies

2011-03-03T06:00:00.000-08:00

I've had a hankering to make these brownies ever since they graced the cover of the glossy Bon Appetit that dropped through my mail slip last month. I attempted a few times without thinking through the ingredients: first I was out of butter, then I only had one egg. But today my pantry was stocked enough to make a batch of these brownies, and I was able to steal away some time from work to "beat vigorously" and put them in the oven. And, oh my, what delicious brownies they are!! Fudgy and gooey beneath the crackly top, and the browned butter gives them a nice, nutty kick.

Make them. You won't be sorry...unless, of course, you don't share them.
Then you'll be sorry.
I'm going to share them.
I promise.

Cocoa Brownies with Browned Butter and Walnuts
from Bon Appetit

Ingredients
Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

Preparation
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Table Numbers, Escort Cards, and Programs! Oh, My!

2011-02-28T08:59:00.000-08:00

The last couple of weeks I've had the pleasure of working with the gals at True Blue Events (more on them soon) on print material for an upcoming wedding. I'm loving the color palette they've developed with the bride and groom. What a nice, bold way to ease into Spring. It was especially nice to work with these bright colors in the studio last week during a few gloomy days.

Here's a sneak peek, I'll share photos of these babies in action soon!

Festival of Hearts

2011-02-14T06:00:00.000-08:00

Every February the Friendship Center, a Santa Barbara adult day care center, hosts the Festival of Hearts to support H.E.A.R.T. (Help Elders At Risk Today), a program that provides adult day services for dependent adults and their families who could not otherwise afford these services. The event features unique "Heart-Art" and party favors created by local artists. This year I was honored to be asked to participate. With a provided paper mache heart as a base, I took some inspiration from my kids' wall art collection and created a "feathered" heart from painted swatches.

A New Zealand Adventure

2011-02-09T06:00:00.000-08:00

It's about time I shared a few photos of my New Zealand Adventure with you! Over the Christmas and New Year holiday Nathan and I explored the North Island of New Zealand by camper van (they drive on the left side of the road, and on the right side of the car!). We had quite an adventure. The island nation is the most picturesque place I've ever seen, with rolling green hills, snow capped mountains, black sand beaches....It's breathtaking! The food was delicious, and the people were kind. Although we were following maps and trying to remember to stay on the correct side of the road all the time, we returned rested and refreshed (and perhaps a few pounds heavier).

Our roving home for 2 weeks.

Green lipped mussels, a Kiwi specialty.

Tongariro Alpine Crossing

Because Baking is Creative: Just Add Butter

2011-02-07T06:00:00.000-08:00

Sometimes I think I'd like to institute "bake break" in addition or in place of "lunch break." There's just something so satisfying about baking...you have the ingredients, follow directions, make something, it smells good, and tada, you're done (unlike most art projects). Last week I had an itch to bake something, but I didn't have ingredients nor much time. I remembered a fabulous party favor from a lovely baby shower I attended recently, I was saving it for the perfect moment and this was the moment.

Cookie mix in a jar--great for party favors or holiday gifts (and perfect for when you want to make cookies on a whim!). The fine gals that put these together gave their gifts a personal touch with a sweet swatch of pale pink fabric and a porcelain spoon. Even the Kerr jar gave it a nice old fashioned look. I've included the directions for the cookies that I made below (I added coconut, too). You can find many more cookie mixes to which you can add your own personal touch, here.

Country Oatmeal Cookies in a Jar

3/4 cup white sugar
3/4 cup packed brown sugar
1 cup rolled oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)

Using a 1 quart or 1 liter jar, layer in the ingredients in the order given. Pack down the jar after each addition. Put the lid on, and cover with an 8 inch circle of fabric. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying a nice piece of ribbon or raffia around the lid.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1 teaspoon of vanilla. Add the entire contents of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven.

Tying the Knot

2011-02-02T06:00:00.000-08:00

When I met with bride-to-be Cally about her Save-the-Dates, she knew she wanted something fun for her loved ones to receive in the mail--as she herself is a snail-mail-and-beautiful-paper lover, too--but she also wanted something sophisticated. We came up with the perfect illustration for their upcoming nuptials. Dan is from Vermont, Cally is from California, and they are tying the knot in California.

Coral and white bakers' twine was the perfect material for the metaphor--the stripes give it a fun, whimsy touch. White and coral was foil stamped onto a rich charcoal grey paper (a fitting, sophisticated background).

Good Things Come In Good Packages

2011-01-31T06:00:00.000-08:00

These sweet little bundles of love shared with loved ones of their little bundle of love.

When parents-to-be Lance and Paula selected this design from my first round of design ideas for their baby announcement, I was ecstatic! While I knew it would be a bit of work, I was excited at the idea of searching for the perfect patterned fabric and hand making these little pockets of love.

I found this lovely fabric from Anna Maria Horner's Good Folks collection (she has an awesome blog and amazing work! Someday I hope to learn how to quilt so I can make beautiful things with her fabric!)

An over-sized safety pin holds the cloth envelope closed and inside is the baby-sized baby announcement. They say good things come in small packages...or good things come in good packages?

Brides & Grooms & Art

2011-01-26T06:00:00.000-08:00

My friend Alanna recently contacted me saying she wanted to give bride and groom art as gifts to her friends that have married in the last two years. So she sent me the photos and I got to work. It was fun to see all the different dresses and tuxes, there was even a kilt! (not pictured, sorry). I affixed the art to a piece of watercolor paper and hand-wrote the couples' names and wedding dates. Alanna plans to frame them.

The Grapeseed Company

2011-01-24T06:00:00.000-08:00

On the other side of the studio, we've been working with local skincare company, The Grapeseed Company, on designing labels for their new product. The Grapeseed Company opened a storefront in downtown Santa Barbara last Fall, but they've had an online shop for a few years now. (Check out their story at www.thegrapeseedcompany.com) All of their product is made by hand from byproducts of wine. They've got amazing sugar scrubs, body butters, oils, and lotions, and just last Fall, they launched their baby g line, fit for even the softest of skin!

Storybook Baby Shower Invitation

2011-01-21T06:00:00.000-08:00

I recently co-hosted a baby shower with some of my favorite gals. We threw a storybook-themed shower for our dear friend Shelly.

For the invitation, we created a little storybook of our own for the expecting parents and all the guests who would receive it. Shelly is Canadian, so penguins were appropriate!

The shower was a hit. Their baby will have enough reading material to last him through 8th grade at least. I gave "When You Give a Mouse a Cookie," one of my childhood favorites (and a quote my mom likes to use--and we all know what she means!). What's your favorite childhood book?

Semi-Handmade Stationery

2011-01-19T06:00:00.000-08:00

I love to give handmade gifts. They're thoughtful, one-of-a-kind and fun to make...

This Christmas I wanted to make and give a gift that would allow the recipient to be creative as well. Enter: stamps.

I designed a simple initial stamp and found a few fun paper colors that work well together. Then, because I couldn't resist, I made a few samples for inspiration and found a box for all the piece. Then, voila! Blank Paper + Envelopes + Stamp + Ink Pad = Semi Handmade Stationery.

A New Year

2011-01-17T06:00:00.000-08:00

After some much needed unplugged rest and relaxation we're back and have already jumped into 2011! Hope all of you had lovely holidays. Nathan and I spent our Christmas and New Year driving a rented camper van around the beautiful and amazing North Island of New Zealand!...(it counts as rest and relaxation.) I'll be sure to share some photos!

We've also added a new member to our family and staff this year...meet Skip. He's in charge of organizing hourly trips outside for us to stretch our legs [and others to learn to do their business]. We'll be promoting him once he masters that.

Happy New Year...I think it's gonna be a good one.

Happy/Merry!

2010-12-25T06:00:00.000-08:00

...from our family to yours! Hope you all have a joyful holiday!

We're taking a few days off for some R&R, we'll be back in the new year!

Holiday Baking Spectacular: Toasted Coconut Shortbread

2010-12-23T06:00:00.000-08:00

My other half (not Peachy, the other other half) has a sweet spot for coconut, so this year during my holiday baking spectacular I worked some toasted coconut into the kitchen activity in the form of toasted coconut shortbread. It's still a simple, classic cookie, just with a little added zest and texture. The coconut aficionado approved, I hope you will, too.

Toasted Coconut Shortbread
from Smitten Kitchen

1/2 cup (about 1.5 ounces) sweetened shredded coconut
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, room temperature
1/2 cup plus 1 teaspoon sugar
3/4 teaspoon coarse kosher salt
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour

Preheat oven to 325°F. Spread coconut on rimmed baking sheet. Bake until coconut is light golden, stirring occasionally, about 8 minutes. Cool completely, then grind in a coffee grinder, food processor or blender until coarsely ground.

Using electric mixer, beat butter and sugar in large bowl until well blended. Mix in salt and vanilla. Beat in flour in 2 additions. Stir in toasted coconut. Gather dough together, flatten into a disc and wrap in plastic. Chill at least 1 hour. (Can be prepared 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Roll out dough disk on lightly floured work surface to scant 1/4-inch thickness. Using 1 3/4- to 2-inch-diameter cookie cutters, cut dough into rounds. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Gather dough scraps and reroll; cut out additional cookies.

Bake cookies until light golden, about 20 minutes. Cool on baking sheets 10 minutes. Transfer cookies to racks and cool completely. (Can be made ahead. Store airtight at room temperature up to 1 week.)

Holiday Baking Spectacular: Chocolate Toffee Cookies

2010-12-22T06:00:00.000-08:00

So these may not look so appetizing from the photo...well, maybe they do...anyway, looks aside, they're amazing! You know those cookies you buy from the bakery and always wonder 'how the heck to they make these?!' (ahem, double chocolate chip cookies from Central Market in Austin, TX), well, the code has been cracked...I'm convinced it's in the melting of the butter and chocolate step. Try it, I don't think you'll be disappointed.

Chocolate Toffee Cookies
From Smitten Kitchen

1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped*
1 cup walnuts, toasted, chopped
Flaky sea salt for sprinkling (optional, but highly recommended)

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla.

Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 1 hour.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by spoonfuls onto sheets, spacing two inches apart. Sprinkle with a pinch of flaky sea salt, if you’re using it. Bake just until tops are dry and cracked but cookies are still soft to touch, about 12 to 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Holiday Baking Spectacular: Double Chocolate Peppermint Cookies

2010-12-21T06:00:00.000-08:00

Get ready. You're in for a treat...in between holiday card design deadlines and other important stuff, I've been making a mess in the kitchen. A holiday baking spectacular...multi-tasking, perhaps, but I just can't help myself (it's been rainy around here, too, which makes me even more inspired to bake!)

In day one of my holiday baking spectacular I made Double Chocolate Peppermint Cookies. Now, I LOVE Girl Scout Thin Mints, but I can't stomach the minty green color of Mint Chocolate Chip Ice Cream (like a certain little brother I know that eats it for breakfast regularly). These rich, dark chocolate delights are subtly minty. Just perfect for the holidays.

Double Chocolate Peppermint Cookies

from Joy the Baker

1 1/4 cups all-purpose flour
3/4 cups unsweetened cocoa powder
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
1 teaspoons pure peppermint extract
2 large eggs
12 ounces bittersweet chocolate, chopped into chips, or 2 cups store-bought chocolate chips or chunks.

Getting ready: Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, cocoa, salt and baking soda and keep close at hand.

Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well blended. Beat in the peppermint. Add the eggs, one at a time, and beat for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate pieces. (The dough can be covered and refrigerated for up to 3 days or frozen. If you’d like, you can freeze rounded tablespoons of dough, ready for baking. There’s no need to defrost before baking – just add another minute or two to the baking time.)

Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.

Bake the cookies – one sheet at a time and rotating the sheet at the midway point – for 10 to 12 minutes, or until they are set around the edges; they may still be a little soft in the middle. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

Holiday Greetings: 'Tis the Season

2010-12-20T06:00:00.000-08:00

Here's a little sampling of some Lilly & Louise holiday greetings from this year.

Christmas Family Tree

2010-12-13T08:02:00.000-08:00

By now I bet your December is in full swing, I hope you're enjoying this festive season! Here's a little something to help start off your Monday. On this simple holiday greeting we've created a tree made of thumbprints from each person in the family (even the buns in the ovens get an acorn!).

On another note, check out the L&L giveaway on the Santa Barbara Wedding Guide blog today (need not be a Santa Barbaran to win!).

Giveaway Winners

2010-12-10T08:10:00.000-08:00

Congrats to Nancy and Rebecca who were randomly selected as winners of the Christmas tree cards! Check your mailbox soon! Thanks to all of you who entered to win! Hope your December is going well!

Kicking Off the Season: Givaway!

2010-12-02T10:52:00.000-08:00

If the twinkling lights, jolly radio tunes, crisp cool air, or holiday cards in your mailbox haven't kicked off the Holiday Season for you, maybe this giveaway will!

Lilly & Louise is giving away a set of handmade Christmas Tree Cards (set of 4 blank cards & envelopes) to two lucky winners! There are a few ways to enter to win this holiday goodness: 1) simply leave a comment on this post, 2) leave a comment on our facebook page, 3) send us an email at hello@lillyandlouise.com. You can try all three methods to increase your chances! We'll select two winners at random on Thursday, December 9th.

L&L is Published in 1000 More Greetings!

2010-12-01T09:48:00.000-08:00

I just learned today that one of our Lilly & Louise originals has been published in 1,000 More Greetings! Yippee!! You can view the entire book here.

We were fortunate to have our handmade bridesmaids and heart cards published not too long ago in 1,000 Handmade Greetings, by the same publisher, Rockport Publishers.

Because Baking is Creative: Persimmon Bread

2010-11-30T06:00:00.000-08:00

Last week my neighbor stopped by with a bag-o-persimmons free to a good home. I gladly chose 4 or 5 and offered him some lemons in exchange. And then I found myself wondering what the heck I was going to do with persimmons. I researched a few ideas that included raw persimmons in salad, salsa or baked with pork...after further exploration I finally found a recipe for Persimmon Bread.

I made a loaf and muffins. This bread is delicious! It's moist and has a wonderful texture with the nuts and raisins (and whatever else you choose to include). I hesitated adding the whiskey but I'm glad I did because it completes the dish perfectly.

These would make perfect gifts as mini loaves...a little something different from the usual pumpkin bread or gingerbread (ooh, gingerbread, I need to make some of that!)

Persimmon Bread
Yields two 9-inch Loaves

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

Adapted from Beard on Bread by James Beard.

3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates)

1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350 degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Happy Thanksgiving!

2010-11-25T06:00:00.000-08:00

Howdy from Texas! All history aside, I'm glad there's a day dedicated to giving thanks. I have many things to be thankful for, and I just want to take a second to thank YOU for your readership and support. I hope you are spending your day with someone you love and giving thanks on this special day.

I created the little turkey dude above a few years ago after collecting some inspiration from the neighborhood flora. He's happy because he's not a real turkey.

...oh, speaking of creations... I realize it's been a while since I've shared what's going on around here! There's been some fun projects (and some baked goodness) flowing through this studio and I can't wait to share, so please check back soon, I promise there's more to come...and I'm feeling a giveaway in the near future, too.

Cheers to 30 years!

2010-11-22T06:00:00.000-08:00

Happy Anniversary Mom & Dad!

Custom Handmade Cards

2010-11-03T09:22:00.000-07:00

These little beauties are headed to Canada where they will have a nice life of making five special bridesmaids happy! Each dress is a replica of the dress the bridesmaid will wear at the wedding. Bon voyage little dresses!

Want to have some of your very own to give to your friends or bridesmaids? Check out our shop!

Happy Friday/Halloween Weekend!

2010-10-29T11:37:00.000-07:00

Happy Friday everyone! I hope your weekends are filled with pumpkin goodness, tricks and treats! I'll be making my Mom's ever-popular Pumpkin Cake--by request--and I'm just finishing up a new batch of Homemade Applesauce. This photo is me and my sister on Halloween circa 1990 or so...I'm a belly dancer, she's a bride (we thought we were pretty cool because Mom let us wear real makeup). I think my facial expression is the scariest thing in the photo! Yikes! I'm still at a loss for an easy Halloween costume for this weekend, any ideas? Happy Halloween!

A Lilly & Louise Paper Party

2010-10-27T09:10:00.000-07:00

A few weeks ago, we turned our funky little house into a funky little shop for the first ever Lilly & Louise Paper Party. We featured our handmade cards and nursery art, showcased our custom design work, and launched our holiday collection. And, it wouldn't be a party without cupcakes, so we made sure our guests had a sweet treat to enjoy while they perused the goods.

The party was a hit and we're considering making it an annual event. If your not near Santa Barbara and you'd like to get your hands on some L&L goodness, check out our shop by clicking here--we try to keep it updated with the latest from the studio--or send us an email and we'll get you squared away.

A Living Painting

2010-10-26T07:32:00.000-07:00

Graceful jellies at the Monterey Bay Aquarium...evidence of our weekend getaway.

Feeling Fall

2010-10-21T19:11:00.000-07:00

It's been a foggy, wet week in Santa Barbara. With the drizzly, misty air has come a crispness that whispers Fall. The leaves are falling, changing from green to gold to yellow as they speckle the vibrant green grass beneath them. I can smell the first fires of the season wafting from chimneys and carrying that ever so familiar and comforting scent.

Fall is here. I like it.

One evening earlier this week we experienced a rare thunder and lightening storm. I was walking through the neighborhood with Peachy and counting the seconds in between the booms of thunder and the flashes of lightening. The rain had subsided long enough for kids to be playing in the streets and dogs to be taken for walks. Passing through the streets I could hear children squeal with excited delight at each boom and flash. For a moment it struck a comforting memory of a Texas thunderstorm--as if the clouds above were warning us of an oncoming explosion of water. Inside the house the windows rattled at each thunder boom while Peachy fled for the nearest human protection, and the tap of rain drops against the windows was soothing. Thunderstorms are so very exciting.

Above is a photo I took of an oncoming rainstorm in my home town in San Marcos, Texas. You can see and hear them coming from miles away.

Baby Shower: Bun in the Oven

2010-10-18T10:17:00.000-07:00

I had a nice giggle when my friend came to me with this shower idea in mind, and I had even more fun coming up with an invitation design to go with it! On the invitation the hosts invite guests to bake, beg, borrow or steal their favorite oven treat to share with the mom-to-be at her baby shower (who also happens to have a sweet spot for desserts and baking).

With a sweet palette of blush, cream and chocolate brown, I kept this invite simple. I used watercolor to create the silhouette and a lovely patterned paper for the apron cut-outs (which I found and fell in love with at a local art store).

When Life Gives You Lemons...Make a Lemon Coconut Cupcakes

2010-10-08T06:01:00.000-07:00

I recently helped host a baby shower for a lovely couple. During our planning I learned that the mom-to-be had a sweet spot for the combination of lemon and coconut. I promptly volunteered to handle the procurement of such a treat! After some research, I stumbled up on this recipe. Its not-too-sweet flavor makes it a perfect grown-up dessert.

Lemon Coconut Cupcakes
(Makes 12 cupcakes)

For the cupcakes:
1 ½ cups flour
½ teaspoon each baking soda and baking powder
pinch of salt
¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
3 teaspoons freshly grated lemon zest
½ teaspoon pure vanilla extract
½ cup sour cream
½ cup sweetened, shredded coconut

For the frosting:
½ cup sweetened, shredded coconut, divided
8 ounces cream cheese, at room temperature
¼ cup (½ stick) unsalted butter, at room temperature
2 teaspoons freshly grated lemon zest
½ teaspoon each pure vanilla extract and freshly squeezed lemon juice
2 ¼ cups confectioners’ sugar

Make the cupcakes:

Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners. Sift together the flour, baking soda, baking powder and salt into a medium bowl.
In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, beating after each addition. Scrape down the bowl and mix in the lemon zest and vanilla.
Alternately add the flour mixture and the sour cream to the batter, beginning and ending with the flour. Mix until just combined. Fold in the coconut.
Spoon the batter into the cupcake liners. Bake for 20 minutes, or until the tops begin to brown slightly. Remove from the oven and transfer the individual cupcakes from the muffin tin to a rack to cool.

Make the frosting:

Spread half of the coconut on a baking pan and bake at 350 degrees for 3 to 5 minutes, stirring occasionally, until lightly browned. Set aside to cool.
In a large bowl, using an electric mixer, blend together the cream cheese, butter, lemon zest, vanilla, and lemon juice. Add the confectioners’ sugar and mix until smooth. Stir in the remaining (un-toasted) coconut. Spread a thick layer of the frosting on the cupcakes and sprinkle with the toasted coconut.

New in the Shop: Handmade Wedding Dress & Tux Cards

2010-10-06T06:00:00.000-07:00

Here are a few of our latest handmade creations at the Lilly & Louise studio: Wedding Dress & Tux Cards. These make great gifts or keepsakes for the bride and groom!

These cards are available as custom order, too! We can replicate your wedding dress & tux by a photo. Visit our shop to purchase one or e mail me to request a custom order.

It's About That Time: Holiday Greetings!

2010-10-04T10:23:00.000-07:00

I know, I know, it's only October! But we just can't wait to announce that this year, Lilly & Louise is offering our very first holiday collection! We've put together a few fun designs that are customizable with your photo and name (we've posted a few examples).

You can download the catalog--with sizing, paper, and ordering information--by clicking here.

If you'd like to see hard copy samples, send your request to hello@lillyandlouise.com.

Photos by Kelsey Crews & Kacie Jean.

A Reason to Celebrate

2010-09-29T08:26:00.000-07:00

Today Nathan and I are celebrating the three year anniversary of our wedding! What an amazing three years it's been...looking forward to many, many more.

And Baby Makes Three Peas

2010-09-24T06:30:00.000-07:00

Soon-to-be-new-parents, Raia & Jeff are expecting a new addition their family very soon! For their wedding invitation they played on the words "two peas in a pod." So, we thought it was quite perfect that their shower invitation feature "three peas in a pod."

To make sure this new mom and dad are stocked with bedtime stories, we (the hosts) included a blank bookplate as part of the invitation for guests to place in a book for baby.

Wedding Wednesday: Sarah & Micah

2010-09-22T06:01:00.000-07:00

Sarah and Micah were married this summer at the lovely McNay Art Muesum in San Antonio, Texas. I worked with this lovely bride on her Save the Date where we let the Spanish architectural elements from the venue inspire us. Sarah was kind enough to share a few photographs from their wedding, thanks Sarah!

Flowers: Alamo Plants & Petals
Photographer: David Sixt
Catering & Cake: Page Barteau Catering
Venue: McNay Art Museum
Ceremony: St. John's Lutheran Church
Wedding Planner: Betty Parish

Do-it-Yourself Paper Flowers

2010-09-20T06:00:00.000-07:00

I recently stumbled upon this genius way to make easy paper roses...and now I can't stop making them.

Step 1: Draw a spiral on a 6x6" square piece of paper.

Step 2: Cut out spiral.

Step 3: Starting from the outside, roll the paper in until you reach the center of the spiral. When you release the coil the paper will spring back a bit. Dab a dot of glue at the bottom to the shape.

Check back soon to see what I've done with all the paper roses that I can't get enough of.

Because Baking is Creative: Macaroons!

2010-09-16T08:32:00.000-07:00

Oh, dear bloggies, I have not forgotten you. Sorry for the silence on this here blog lately. The good news is that I've been up to some fun projects that you'll get a peek of very soon. And the other good news is that I've been thinking of you, and I had these 5 ingredients, so I made you some macaroons...and I think that even if you don't like coconut, you'll like these! I never knew how easy macaroons were to make.

Chocolate Dipped Toasted Coconut Macaroons
from Alton Brown

4 large egg whites
pinch of salt
1/2 cup sugar
12 ounces sweetened shredded coconut, toasted
6 ounces dark chocolate chunks or chips

Preheat oven to 350 degrees F. Place coconut on a baking sheet, spread out evenly and place in the oven. Return to the oven every five minutes to stir the browning coconut. Once evenly browned, after about 15 minutes, remove the the oven and allow to cool.

In a mixer fitted with a whip attachment, whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Fold in toasted coconut.

On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie.Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.

Place chocolate chunks in a heatproof bowl. Place bowl over a pan of simmering water so that the bottom of the bowl does not touch the simmering water. Allow to melt. Stir until loose and creamy. Partially dip the macaroons in the chocolate then allow to cool and harden on a parchment lined sheet. You can place the pan of chocolate dipped cookies in the refrigerator to speed up the hardening process.

Because Baking is Creative: Apple Crisp

2010-09-03T06:01:00.000-07:00

Right now in Santa Barbara we're experiencing the humble beginning of apple season. Last week a dear friend left on my doormat a bag-o-apples from her back yard tree. I was ecstatic! So ecstatic that I made an Apple Crisp and managed to take photos of it before it was gone!

This is a good old traditional recipe. Butter, check. Sugar, check. Cinnamon, check. You can't go wrong! Well, I guess you could if you didn't eat it warm with some vanilla ice cream on top. Don't forget that part. (That's me in the spoon!)

Happy baking!

Apple Crisp

Bake in an 8×8 baking dish

Filling:
5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups)
3 tbsp granulated sugar
1.5 tsp cinnamon

Topping:
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats

Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.

Place a layer of apple slices in the bottom of the pan and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).

For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples. (I usually end up with a dough-like topping that I just lay on top of the apples).

Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.

Plan B

2010-09-02T06:00:00.000-07:00

There's an adage at the design firm where I once worked that if design doesn't work out for us, then Plan B is that we'll be professional gift wrappers. First, I love wrapping gifts. Second, is there such a thing as a professional gift wrapper? Third, I think a career in design is working out for me right now.

I love pretty paper, newspaper, the funnies, craft paper, raphia, perfectly creased corners...sigh...I love putting my very own touch on packaging a gift. I suppose it's all part of the gift-giving/receiving experience, right? There seems to be something in the water in Santa Barbara, and many of my girlfriends are having babies, so I've had the chance to wrap lots of presents lately. I like it.

Because Baking is Creative: Molasses Chocolate Chip Cookies

2010-08-27T06:03:00.000-07:00

Friends, oh my, you are in for a treat! I saw this recipe over at Joy the Baker and thought it looked like an interesting take on a classic chocolate chip cookie. So, of course, I tried making them...and my oh my! This is a chocolate chip cookie all grown up. With dark chocolate chips, molasses and a sprinkle of sea salt, I felt so very mature and grown up eating one. They are rich and chewy and the sea salt helps bring out the flavor of the dark chocolate. Delicious! I recommend them for a big kid party!

Molasses Chocolate Chip Cookies

makes 3 dozen cookies

From Joy the Baker, recipe adapted from Alton Brown

2 sticks unsalted butter
2 cups plus 2 Tablespoons bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon dark molasses, not blackstrap
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups dark chocolate chips or chunks
sea salt for sprinkling on top of cookies just before baking

Heat oven to 350 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain. Look at that! You just made your own brown sugar!

Pour the melted butter in the mixer’s work bowl. Add the homemade brown sugar. Cream the butter and sugar on medium speed for about 3 minutes. Add the egg, yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. Lightly sprinkle each dough ball with a few flecks of sea salt. It really brings out the chocolate flavor.

Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. I like these cookies to be just a bit under-done. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Wedding Wednesday: Serena & Curtis

2010-08-25T06:03:00.000-07:00

Serena & Curtis married this summer in Pasadena. The couple planned a small, intimate wedding for immediate family, followed by a reception for more friends and extended family. It was a pleasure working with the [stunning!] bride on the couple's wedding invitations, escort cards and table cards. (See the invitation blogpost here.) Instead of table numbers, the couple used street names that were significant in their lives. I just can't get over the brides lovely bouquet! Wow! Congratulations Serena and Curtis! What a beautiful wedding for a beautiful couple! Thanks for sharing!

Speaking of weddings, check out my guest post today over at the Santa Barbara Wedding Guide Blog

Wedding Planner: Maren Parsons Events
Photographer: RC Jones Photography
Invitations & Paper goods: Lilly & Louise
Ceremony: All Saints Pasadena
Reception Venue: The Westin Pasadena
Cupcakes: Violet's Cakes
Flowers: City of Commerce Flowers

Fore-Tee-ith Birthday Party

2010-08-24T06:00:00.000-07:00

When my friend came to me with the wording for her husband's fortieth birthday party invitation, I thought she was brilliant! I was inspired by her word choice to create a folding invitation to make the invitation interactive and fun (because that's what L&L does best!) and voila, a bright, folding, golf course-inspired, fore-tee-ith birthday party invitation.

Beautiful Things

2010-08-18T06:01:00.000-07:00

Sigh...

Bowls from Anthropologie.

When Life Gives You Lemons...Make a Lemon Tart With Your Friend

2010-08-17T08:22:00.000-07:00

During a recent visit from friend and fellow designer, Christina, we let the overabundance of lemons on the tree inspire us to create a lemon tart. Christina is a cook--no measurements, use whatever is at hand, creative in the kitchen--while I'm a baker--I read recipes in detail (sometimes just for fun), make exact measurements (a pinch of salt?), and set the timer to the second. We made a good team, and our lemon tart was a success. It was a lovely balance of tart and sweet and the crust that Christina made was the proverbial cherry on top--just delightful!

Lemon Tart
from Luscious Lemon Desserts

1/2 Cup unsalted butter
2 tbsp finely grated lemon zest
1 3/4 cups all purpose flour
1 1/4 cups sugar
2 pinches of salt
6 large eggs
1 cup fresh lemon juice
1/2 cup heavy whipping cream
powdered sugar for dusting

1. Preheat oven to 350. Have ready an 11-inch tart pan with removable bottom.

2. Melt butter in a small sauce pan over medium heat, add 1 tbsp of the zest, and let stand for 5 minutes. Whisk together the flour, 1/4 cup of sugar and a pinch of salt in a medium bowl. Pour in the butter mixture in a fine stream, stirring with a fork and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side into the bottom. Bake for 20 minutes, or until light golden brown. Let cool on wire rack while making the filling.

3. Process remaining 1 cup of granulated sugar and the remaining 1 tbsp of zest in a food processor until the zest is finely ground.

4. Whisk together the eggs, sugar/zest, the lemon juice and another pinch of salt in a medium bowl until smooth.

5. Beat the cream with an electric mixer on med-high speed in a medium bowl just until it forms soft peaks. Whisk the cream into the egg mixture just until blended.

6. Place a baking sheet in the oven, place crust on the baking sheet, and pour the filling into the still warm crust. Bake for 25 to 30 minutes or until filling is just set in the center. Let the pie cool on a wire rack.

7. Just before serving, sift powdered sugar over the tart. Cut into wedges and serve. Note: we found this tart much tastier when eaten cold.

Stationary vs. Stationery

2010-08-14T06:03:00.000-07:00

It's a bugger of a word, among many other in the English language--like principal and principle, bear and bare, there, their and they're--to name a few. I just thought you should know the correct uses for stationary and stationery.

stationary |ˈstā sh əˌnerē|
adjective
not moving or not intended to be moved : a car collided with a stationary vehicle.
• Astronomy (of a planet) having no apparent motion in longitude.
• not changing in quantity or condition : a stationary population.
ORIGIN late Middle English : from Latin stationarius (originally in the sense [belonging to a military station] ), from station- ‘standing’.

stationery |ˈstā sh əˌnerē|
noun
writing paper, esp. with matching envelopes.
• writing and other office materials.

Good, now you know.

Lovely Art = Good Mail

2010-08-12T06:01:00.000-07:00

I was honored and thrilled to receive this beautiful piece of art by Ellen Heck in the mail recently. I've admired Ellen's art and unique style for a while. She uses subtle patterns and intense detail to complement areas where detail is left to the viewer's imagination. I am captivated by her print portfolio + A Century; the relationship between the figures and their activity is ever so delicate and sweet, I could stare at them for hours contemplating what the figure is thinking, or perhaps what kind of sounds or music might be heard softly in the background of the scene. Above: Leslie & Peachy.

I believe this print is made from a multiple-plate combination of drypoint and aquatint on copper over woodcut. Ellen is an artist-in-residence at Kala Art Institute in Berkeley and a fellow native Texan. See more of her lovely work here. Thanks, Ellen!

Hola!

2010-08-10T07:39:00.000-07:00

I'm blogging today from the land of bumpy, dusty roads, magical blue ocean, awe-inspiring sunsets, hot Summer air and satisfying waves...Baja California Sur. We've been here for a few days in search of warm sun, good waves and relaxation, all of which we have found successfully! (The waves part is Nathan's pursuit, I'm the photography crew!)

Evening surf check and the usual suspects.

It wouldn't be a complete Lilly & Louise post without a photo of food! These are lychees. Each morning a certain surfer made sure we didn't leave the beach empty handed. Apparently he had about 300 lychee trees near his house.

Because Baking is Creative: Black Bottom Cupcakes

2010-08-05T06:01:00.000-07:00

I found this recipe on a rainy weekend when I decided to play "Joy of Cooking Roulette" (in the dessert section of course). My finger landed on these cupcakes. They're moist and rich and yummy.

Black Bottom Cupcakes
from Joy of Cooking

Have all ingredients at room temp. Preheat oven to 350.
Beat in medium bowl until smooth:
8 oz. cream cheese, softened
1/3 cup sugar

Add and beat until smooth:
1 large egg

Stir in:
1 cup chocolate chips

Whisk together thoroughly in a large bowl:
1.5 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp. baking soda
1/2 tsp. salt

Add:
1 cup water
1/3 cup vegetable oil
1 tbsp. distilled white vinegar
1 tsp. vanilla

Stir with a rubber spatula just until smooth. Fill the muffin cups about half full. Place a heaping tablespoon of the cream cheese mixture in the center of each. Bake until a toothpick inserted into the cakey part of a cupcake comes out clean, 20 to 25 minutes. Remove from the pan and let cool completely on a rack before sprinkling with
powdered sugar

Compass Foods

2010-08-02T06:03:00.000-07:00

Over on the other side of the studio I've been busy with a few fun projects. One I'd like to share is the logo and website I created for a Santa Barbara-based Compass Foods. Compass Foods caters events large and small and works directly with the host to personalize the menu. I can vouch from first-hand experience that the guys behind Compass Foods are uber-talented and creative foodies that won't miss a single detail.

Here are a few screen shots from the website, perhaps you recognize a few of the photos?

Wedding Wednesday: Jorie & William

2010-07-28T06:01:00.000-07:00

Jorie and William are one of the most beautiful couples I've ever met! On this special day last Fall they were all smiles, even as storm clouds (after a year-long drought) threatened to rain on their parade. The clouds never produced and the evening was absolutely lovely.

Details like flickering flames in mason jars and wildflowers in Fall hues complemented the rustic reception venue--Jorie's parent's amazing home. These rich, warm colors carried through into other wedding details like the bridesmaids dresses, groomsmen's ties, and the invitations.

This cactus cake was TO DIE FOR! Almost too beautiful to eat. But eat it we did, and it was just as delicious as it looked!

The bride is a former Texas Longhorn Cheerleader, so it was only appropriate that she give it a go in her wedding dress!

Ceremony Venue: St. Peter's Church, Kerrville, Texas
Photography: Anne Marie Photography
Invitations: Lilly & Louise
Cakes: Sophie's Choice

How Our Garden Grows: Tomatoes, finally!

2010-07-26T06:00:00.000-07:00

We've had a little trouble with our tomato plants this season. Santa Barbara has been unusually foggy this Summer. June Gloom (when the marine layer lingers all day in the form of a foggy day) has lasted much longer than June and thus affected backyard tomato attempts. But, at last, our cherry tomatoes are in full swing! We have a mix of yellow and red (more yellow than red). They are sweet, juicy and quite delicious!

An Invitation to Celebrate the Season

2010-07-23T08:41:00.000-07:00

Here's the latest from the L&L studio!

Bride and groom-to-be, Sarah and Brian, wanted to invite their guests to celebrate their marriage on the first weekend of Fall in South Texas. Similar to their Save-the-Date, the couple wanted their invitation to highlight the Texas setting that was elegant with a few rustic details. We kept the invitation formal with a bold and inviting green letterpressed onto a light cream paper.

To complete the package, local Santa Barbara calligrapher Janice Blair worked her magic on the guests' addresses. (I don't know about you, but to me, receiving a calligraphed letter in the mail is like receiving a gift!)

When Life Gives You Lemons...Make Lemon Shortbread

2010-07-20T08:11:00.000-07:00

My mom and grandmother recently made a trip out here to visit me. We had a lovely time moseying around town, exploring the flora and fauna, and relaxing. One day we tore out a few pages from Sunset Magazine and Cooking Light and headed for the Saturday morning farmers' market. Farmers' Market Potato Salad, Romano Bean Salad, and Pancetta Salmon Kebabs were on the menu for the evening. We also picked up some Meyer Lemon Quark (a German soft cheese) from the cheese stand at the market--it pairs perfectly with strawberries! And, of course, the meal wouldn't be complete with out dessert (or two, since I guess strawberries count as dessert, too...), so I made Lemon Shortbread with lemons from our lemon tree.

This recipe is quick and easy and totally satisfying (also good with Meyer Lemon Quark!). Try it with your coffee or tea as a breakfast treat, too!

Buttery Lemon Shortbread
from Luscious Lemon Desserts

2 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 tsp. salt
1/2 cup sugar
1/4 cup finely grated lemon zest
1/4 cup unsalted butter (room temp.)
1 tsp. pure lemon oil

1. Position racks in upper and lower thirds of oven and preheat the oven to 325 F. Butter 2 large nonstick baking sheets.

2. Whisk together the flour, cornstarch and salt in medium bowl.

3. Process the sugar and zest in a food processor until zest is finely ground (optional, but nice touch).

4. Beat the butter with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the sugar mixture and the lemon oil and beat until combined well. Reduce the speed to low, add the flour mixture, and beat just until blended; the dough will be crumbly.

5. Knead the dough in the bowl for 2 minutes, or until it begins to come together when a small bit is pressed between your fingers. Divide the dough into 4 equal pieces. Place 2 of them on each baking sheet and pat each piece into a 5-inch round disk about 1/2 inch thick. Score the surface of each disk into 8 wedges, using the tines of a fork. Press around the outer edge of each disk with the tines.

6. Bake for 12 minutes, rotate the baking sheets between the upper and lower oven racks, and back for 12 to 13 minutes longer until the shortbreads are light golden brown. Remove from the oven and cut through the scored lines. Remove the shortbreads from the baking sheet and let cool slightly on a wire rack. Store in airtight containers.

Because Baking is Creative: Fruit Pizza

2010-07-16T09:23:00.000-07:00

Every Summer when peaches and strawberries begin to ripen and appear in the Farmers' Markets I get excited about making this summery dessert. It's a Summer staple in my family, I can remember my mom making it for many a fourth of July get-together. I can also remember requesting it in December or January and being very disappointed when my mom explained to me how fruit has a season in which it is best to eat and available, and that our Fruit Pizza was better in the summertime...and then it all made sense...

This is actually a no-bake recipe--only the glaze (to keep the fruit from browning) needs a few minutes on the stove--so it's quite easy. You can make the entire recipe in a 12-inch pan or half of it in a 9-inch pan. This doesn't have to be in a circular pan, by the way, it can be rectangle or square, on metal or glass or a pretty platter. I tried it this time in a tart pan with a removable bottom and in worked perfectly.

Fruit Pizza
Lewis Family Recipe

Pizza:
10 oz. ground shortbread cookies
8 tbsp. soft butter
12 oz. cream chese
1/3 cup sugar
1 tbsp lemon juice
4 cups of seasonal fruit of your choice

1. Mix ground shortbread cookies with butter with a pastry cutter or your fingers and press into platter.

2. Beat cream cheese, sugar and lemon juice until smooth and spread over shortbread mixture

3. Arrange 4 cups of fruit of your choice on top. Sprinkle with 1 tbsp of sugar.

Glaze:
1/2 cup sugar
1 /2 tsp. salt
2 tbsp. cornstarch
1/2 cup orange juice
1/8 cup lemon juice
1/3 cup water

1. Mix sugar, salt and cornstarch and stir into orange juice, lemon juice and water in a small saucepan. Cook over low heat until in boils. Stir for 1 minute. Remove and cool slightly.

2. When glaze is cool enough to touch drizzle over fruit pizza. (Be careful not to let it cool too much because it will become clumpy and not cooperate for the drizzle.)

3. Chill.

Stuffing and Stamping Therapy

2010-07-14T08:46:00.000-07:00

It's been a heck of a week already here in the studio, but I have found solace in stuffing and stamping envelopes for a wedding invitation job I'm working on. There's just something about a simple assembly line activity that is meditative to me... and when I've completed the 317th envelope, I feel so accomplished! It's okay, you can call me crazy.

Stay tuned for a sneak peek of this invitation next week.

Happy Summer! (By the way, it [Summer] has finally arrived in Santa Barbara, hooray!)

Some Type Trivia for your Thursday

2010-07-08T11:00:00.000-07:00

During a recent visit to Lumino Press, a local letterpress studio, I learned a few things about the origins of a few sayings you might recognize. Here is a little trivia you might enjoy...

Mind your P's and Q's
With moveable type, printers placed individual letters on a typeset to print a page of text. The letters were reversed, making it easy to mistake lowercase p's and q's in setting the type. This was a reminder to stay watchful of which letter form you chose from the drawer, and to put it back in the correct place.

Out of Sorts
Since at least the 17th century 'sorts' has been the name of the individual metal characters used by typographers. (A is a Sort, B is a Sort...) For sets of type blocks to be 'out of sorts' would clearly be unwelcome to a typesetter.

Because You Need More Fuschia on Your Plate

2010-07-02T06:00:00.000-07:00

Perhaps this recipe doesn't quite jive with the sweet recipes that I like to share here, but you should know that I cook and eat vegetables, too. (Okay, good, now you know.) This recipe can stop a crowd in its tracks. Partly because it's bright fuschia and people may be a little hesitant to ingest such a thing, and partly because, after they taste it, it's so darn good. This recipe comes from my friend Michael who teaches people how to be creative about the foods we know and love, and how to look at new foods that can add pleasure to a healthy regimen. I've taken a few of his classes and they are incredible (the food and the content!)

Anyway, this recipe has become a favorite in our house. When I'm feeling a brave I'll take it to a potluck or party. Otherwise I make a batch and keep it for myself to enjoy with fresh vegetables! It's also great with pita chips or crackers. Enjoy!

Roasted Beet-Garlic-Walnut Pate
from Michaels Table

2 large beets, washed
4 garlic cloves, unpeeled
1/2 cup walnuts, chopped
1 boiled potato, chopped
2 T olive oil
1 T balsamic vinegar
1/2 t sea salt

Preheat oven to 350

To cook beets and garlic: in covered pot, preferably a cast iron Dutch oven, lightly oil the beets, and
place in oven with 1/4 c filtered water. Set timer for 45 minutes. When timer goes off, take off the lid
and drop in the garlic cloves, re-cover, and set timer for 15 minutes.

At 60 minutes the beets and garlic should be perfectly done. Allow them to cool, slip off the bitter beet skins, and extricate the garlic from their skins too.

In a food processor, combine all ingredients and process until smooth.

How Our Garden Grows: Carrots

2010-07-01T08:07:00.000-07:00

Ever since we planted our carrot seedlings, I've looked forward to the day that I could pull a fresh carrot out of the ground and bite into it (after a good washing, of course.) The day has come, my friends...but it seems our carrots aren't the prettiest of carrots (yes, what you see above is a carrot!). Since planting them, I've learned a thing or two about thinning and watering, but nonetheless these carrots taste amazing. When my mom saw that I had planted carrots, she warned me that I would never be able to go back to store-bought carrots again. It's true. Right out of the garden they are so fresh and so sweet...delicious.

I'm going to work on making my carrots look more like, well, carrots. I'll keep you posted.

Oh, and happy July!

Because Baking is Creative: Nutty Granola

2010-06-17T06:00:00.000-07:00

When I made Tex Mix granola not too long ago, I tried out a few other granola combinations before I decided on one. This recipe was a close second to my Tex Mix, and only because it wasn't "snack consistency" (it's not a finger food). In fact, I think I prefer this one as a breakfast food or snack with milk or yogurt over the other. (Don't get me wrong, they're both darn good!)

Happy granola making...and eating!

Nutty Granola
from Emeril Lagasse

3 cups old-fashioned rolled oats
1/2 cup slivered almonds
1/2 cup unsweetened flaked coconut
1/4 cup hulled green pumpkin seeds
1/4 cup sunflower seeds or pine nuts
1/2 cup crushed pecans or walnuts
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 tablespoons unsalted butter
1/3 cup honey
1/2 teaspoon vanilla extract
1/2 cup raisins, or chopped dates
1/2 cup dried cranberries or blueberries, or combination

Directions
Preheat oven to 325 degrees F.

In a large bowl stir together oats, almonds, coconut, pumpkin seeds, sunflower seeds, pecans, cinnamon and salt. In a small saucepan melt butter with honey over low heat, stirring. Add vanilla and pour butter mixture over oat mixture and stir until combined well.

On a large baking sheet, spread the granola evenly in a thin layer. Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes. (Do not overcook; the granola will crisp more when cooled.) Cool the granola on the pan on top of the stove and stir in dried fruits. Granola may be kept in an airtight container at room temperature for up to 1 week.

Serve at room temperature in a bowl with milk, or as a snack.

New in the Shop: Handmade Birthday Cards

2010-06-14T06:03:00.000-07:00

This is one of our new creations at the Lilly & Louise studio (thanks to a special little 1-year old for the inspiration). Just a simple, sweet way to say 'Happy Birthday,' be they one or 82 years old.

Sets of four are available in our shop, or e mail me for a custom order.

For Your Viewing Pleasure and Giveaway Winner!

2010-06-11T07:27:00.001-07:00

Above is my mom's flower garden (in Texas!) in April. I love these vibrant colors.

Our giveaway winner is Lisa! Thanks to all of you for entering to win; look for more giveaways soon! Look for your cards in the mail soon, Lisa!

Because Baking is Creative: Brown Sugar Strawberry Tart

2010-06-10T06:01:00.000-07:00

While reading Animal, Vegetable, Miracle, by Barbara Kingsolver, I came across a sentence that I can relate to...it's one of the many reasons I love to bake:

On high occasions we'll make cherry pies with crisscrossed lattice tops and ravioli with crimped edges, for the satisfaction of seeing these storybook comforts become real.

When I read this recipe I was more excited about making it and looking at it than I was tasting it. It just had so much potential to be a work of art! Not only did it turn out to be a work of art (and I got to learn how to use my new tart pan), but it was also delightfully delicious! The tart/crust part was just the right texture to complement late spring strawberries atop the not-too-sweet cream concoction. I brought it on a fancy plate to a dinner get together and I was happy to see that there was a crowd when dessert time rolled around.

I think the strawberries in this recipe can be swapped for any fruit as the seasons change.

Brown Sugar Strawberry Tart
from Sunset Magazine

Ingredients
1 cup flour
1/4 cup packed dark brown sugar, divided
1 tablespoon cornstarch
1/8 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces
1 teaspoon vanilla extract, divided
1/2 cup crème fraîche
1/2 cup whipping cream
12 ounces strawberries, hulled and sliced

Preparation

1. Preheat oven to 350°. In a food processor, whirl flour, 2 tbsp. sugar, the cornstarch, and salt until combined. Add butter and 1/2 tsp. vanilla and pulse until fine crumbs form and dough just begins to come together. Press evenly into bottom and up sides of a 9-in. round tart pan with a removable rim.

2. Bake until edges are golden, 20 to 22 minutes. Let cool on a rack, then gently push tart crust from pan rim; set on a plate.

3. In a bowl with a mixer on high speed, beat crème fraîche, cream, remaining 2 tbsp. sugar, and remaining 1/2 tsp. vanilla until thick. Spread in cooled crust. Arrange strawberries in circles on top, alternating cut sides down and up.

Make ahead: Chill, loosely covered, up to 4 hours.

Honey-Do Wedding Shower

2010-06-09T06:00:00.000-07:00

Here's a little something that came out of the Lilly & Louise studio last week. We had a little fun with a play on words. Enjoy. Oh, and don't forget about our giveaway this week, there's still time to enter to win. Click here for details.

Reasons to Celebrate: Giveaway!

2010-06-07T12:56:00.000-07:00

A giveaway is a reason to celebrate, right? Well I think it's about that time again (time for a reason to celebrate)! Because I love beautiful mail, this week's L&L giveaway is a set of 4 blank, handmade cards + envelopes. These mini bouquets are gifts that keep on giving--give them with a one-of-a-kind gift, to brighten someone's rainy day or just because.

There are three ways to win (try all three for a higher chance of winning).
1. leave a comment in the comment section below
2. send us an e-mail here
3. leave a comment on L&L's facebook page

Just make sure to leave your e mail address so we can get in touch with you if you win! Enter before 1:00 AM PST, June 11th. Winner will be posted Friday morning!