I remember a summer when my husband and I attended 13 weddings. In recent years, I’ve mostly attended baby showers, but 5 weddings this year means it’s back to the bridal shower circuit!
For the drink table, I designed this “SIP SIP hooray” art similar to one I spied on Pinterest.
For the wine-loving couple, I created wine bottle advice jars. My husband and I emptied four wine bottles and removed the labels. I found scalloped cardstock stickers and labeled them “1 year anniversary,” “5 year anniversary,” “10 year anniversary,” and “20 year anniversary.” I picked up a mini chalkboard easel from Michaels and wrote on it with chalk pens borrowed from a fellow teacher. Guests could write advice for any year, roll up the paper, tie it with teal Baker’s twine, and drop it in the appropriate wine bottle.
My husband and toddler used the helium tank at our local car dealership for the balloons, even stuffing some balloons inside clear balloons for pops of color.
The couple registered using HoneyFund.com, so I purchased an excursion for their honeymoon and gave the money to them in the form of gold US dollars (mixed with chocolate coins) nestled in a chocolate box.
Using scrapbook paper, I die-cut larger circles and attached them to Baker’s twine to make 2 garlands.
For dessert, I used a recipe for Peanut Butter Fingers borrowed from a coworker and actually delegated that task to my husband when I got overwhelmed between shower planning and several huge projects at work. I’ve made them for several occasions now.
Peanut Butter Fingers
½ cup margarine ⅓ cup peanut butter
½ cup sugar ½ tsp. each baking soda, salt, vanilla
½ cup packed brown sugar 1 cup flour
1 egg 1 cup quick oats
powdered sugar (play around with amount)
¼ cup peanut butter
3-4 tablespoons milk
1 cup chocolate chips
Preheat oven to 350. Cream butter and sugars, add egg, peanut butter, baking soda, salt, and vanilla. Add flour and oatmeal. Mix well. (Batter will be stiff.) Spread in a greased 9X13 pan. Bake 18-20 minutes. Don’t over bake – just lightly brown. Remove from oven and sprinkle with chocolate chips. Let stand while you make the icing. For the icing: mix peanut butter, powdered sugar, and milk. If it’s runny, add more sugar; if it’s too thick, add more milk. Spread melted chocolate chips and top with PB icing. Let the chocolate cool before spreading the icing or they’ll mix (tastes the same either way).
Time to start planning the next bridal shower. I can’t believe how much longer preparations take with 2 little ones at home!