A few weeks ago I had the privilege of being apart of the launch of the new Kate Spade New York ‘Sadie’ collection for Williams Sonoma with Style Me Pretty and I’m finally sharing the beautiful images from this dinner party. Frankly, I’m obsessed with the new collection. Not only does it feature Kate Spade New York’s signature polka-dot design, but you can actually intermix the four colors – I have my eyes on the grey and blush sets! During the night I had the opportunity to chat with Abby Larson, founder of Style Me Pretty and she had so many great tips and tricks for entertaining. Thankfully, she shared her expertise with Williams Sonoma for everyone to see, check them out here. One of my favorite tips she shares is to determine the overall vibe of your event – and I couldn’t agree more.
Be sure to check Style Me Pretty for your chance to win a trip to New York City!
Since we’re in Buffalo for a few days, I gathered my girlfriends together for a catch up over cocktails and a bright table setting. I was excited and inspired to partner with Glade and their new ‘Blooming Peony & Cherry’ scent. The scent smells of delicate peony and fresh pink roses meets the romance of cherry – it flirts with your senses in the best way. Offering everything from jar candles to plugins and wax melts – the candles worked beautifully atop the table while the plugins carried the scent into the other rooms.
Read on to see how I styled this pretty tablescape with inspiration from my favorite Glade Spring scent..
I had these chocolate coconut bites pinned on my gluten-free board for quite some time before I actaully took a peek at the recipe on the Free People blog. To my surprise they were made by Buffalo’s own (although Cali recently stole her heart) Beth Manos Brickey of Tasty Yummies. I made these one rainy afternoon and they were quickly devoured by my husband and I. It’s a super simple recipe and somewhat healthy dessert!
What You’ll Need
1 1/4 cup unsweetened shredded coconut filling | 1/4 cup melted coconut oil | 2 tbsp agave syrup*
1 tsp vanilla extract| 10 oz semi-sweet chocolate chips**
*can be substituted with maple syrup
**see Beth’s post for a healthier (and less lazy) alternative to packaged chocolate chips
Makes about 12 servings | Prep time: 60 min
What You’ll Do
Combine all ingredients (except the chocolate) in a mixing bowl, stir til combined
Lightly grease a non-stick muffin pan (mini-muffin would work best) with coconut oil
Press the coconut filling into the pan, divide evenly (try not to eat it all-seriously)
Store in the freezer for up to an hour, or until they don’t break apart when you gently lift the mixture with a butter knife. Place them on parchment paper on a cookie sheet. Store them in the fridge while you melt the chocolate using either a double boiler or microwave.
Dip the coconut mixture into the chocolate using a fork. Scrape excess chocolate on the bowl, and place onto parchment paper. Some of my coconut mixture broke apart, so I just rolled them into balls before I dipped them.
Sprinkle with coconut flakes and store in refrigerator until hardened. After they’re set, you can keep them in a container in the fridge or freezer. Enjoy!