A Wilde Wedding: Fall Harvest


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904214_10100240233159554_1088968086_oPlanning our wedding was surprisingly contentiousless…until it came down to planning the food. I’m not saying that punches were thrown or names called, but being the food-lover that he is, Seth wanted to make sure his voice was heard when it came down to the food that he and I never even ended up eating that was served at our wedding reception. I don’t blame the guy. He barely had a say in anything else, so this is where he took a stand. Seth loves savory…and I love sweet. We both agreed that given the scope of our reception that a sit down dinner was out of the question. Finger foods were decided on.

We consulted with some party-planning-extrordinaire-friends to decide on quantities, bringing us back down to earth in realizing that the sausage-stuffed mushroom caps, bacon-wrapped asparagus and bagel bite menu Seth was crossing his fingers for just wasn’t going to happen. You see, when the heavens parted and our perfect venue of an oak tree grove descended, there were so many things I overlooked. The lack of electricity and the inability to use fire were two of those things. How on earth would we keep Seth’s savory food choices warm for two-plus hours? Unfortunately, it really would be more trouble than it would be worth.

Why am I sharing this? First, to show that I wasn’t a bridezilla and I let Seth voice his opinion on at least one part of the wedding planning process–even if he didn’t get exactly what he wanted. But mainly to show that compromise is key! So we couldn’t do the savory menu items that Seth preferred, but we sat down and came up with a list of favorite sweet treats for the both of us–none of which needed electricity or fire.

We wanted every part of our wedding day to have some sort of meaning to us–even the food we served. We each chose our favorite candies, baked goods and family recipes that fit the fall harvest theme. Let’s be real, I couldn’t have MY wedding be donut-less, so you better believe I made an order at my favorite donut shop. All of the food–with the exception of the donut holes and candy–were homemade by my mom, mother-in-law and myself. My bestie even made our cake, designed after this one. Going with the harvest theme, our sweet friends made mini caramel apples, which I still hear people raving about to this day.

Even though I didn’t even eat any of the food at our reception, compromise never tasted so sweet…

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Just because I love you so, here are a few basic recipes:

Two Ingredient Pumpkin Bread

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Ingredients
1 package spice cake mix
1 (15 oz) can pumpkin

Directions

  1. Preheat the oven to 350 degrees F. Generously grease a 9×13 inch baking pan–or use disposable baking pans like these.
  2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan.
  3. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

Easiest Sparkling Apple Juice Recipe EVER

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Pour equal parts apple juice + lemon-lime soda in to container. Add thin apple slices for garnish. ENJOY

Photography by Burnt Exposure

 

 

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