White Cranberry Mimosa

The perfect Christmas morning beverage for you and your special someone! 2013-12-24_0022EDIT

What you need: Prosecco White Cranberry Juice Frozen Cranberries Tooth picks

Put the frozen cranberries on the tooth picks to make the perfect addition to the drink! I'd suggest prepping these beforehand so that they are all ready to be added to the drinks. Add equal parts Prosecco and white cranberry juice to each glass. Add the cranberry skewers and enjoy!

Photography & Styling: Ruth Eileen Photography Signage: Winifred Paper Serving Tray: Target Glasses: Target Candle Stick Holders: CB2

Check back tomorrow for a Christmas inspiration shoot! Which will include both these recipes.

Merry Christmas Eve! xoxo

Coconut-Buttermilk Pound Cake

Needing a last minute recipe for your Christmas morning? I've got you covered! The most delicious and moist pound cake you've ever had. I promise, you won't disappoint with this added to the Christmas morning table. Even if it is cake! :) 2013-12-24_0024edit

What you need: 1 1/2 sticks unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour (spooned and leveled), plus more for pan 1 1/2 teaspoons baking powder 1/2 teaspoon fine salt 1 cup granulated sugar 1 teaspoon pure vanilla extract 3 large eggs 1 cup plus 2 tablespoons buttermilk, divided 1 1/2 cups sweetened shredded coconut, toasted, divided 1 cup confectioners' sugar

Directions: Prep: Toast coconut in a 350-degree oven for 5 to 10 minutes, stirring often. Watch carefully when toasting; coconut can go from browned to burned before you know it.

Step One: Preheat oven to 350 degrees. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat butter and granulated sugar on medium-high until light and fluffy, 8 minutes, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.

Step Two: Transfer batter to pan and bake until a skewer inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan on a wire rack set in a rimmed baking sheet, 1 hour. Remove cake from pan and let cool completely on rack. (Store at room temperature, wrapped in plastic, up to 4 days.)

Step Three: Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

Photography & Styling: Ruth Eileen Photography Signage: Winifred Paper Wooden Server: Crate & Barrel Candle Stick Holders: CB2

Check back later today for the perfect pairing to this yummy pound cake... White Cranberry Mimosas!