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Monday, July 20, 2015

Something Old, Something New

Today is our 2nd wedding anniversary! I can't believe it has already been 2 years since I said "I do" to the man of my dreams. 

I am loving life in Utah with my best friend! Wes never ceases to amaze me with his compassion, unconditional love, and heart to always serve the Lord and others. 

To celebrate this milestone, I'm sharing my Something Old, Something New, Something Borrowed, and Something Blue. Each detail meant so much to me on our big day!

Something Old: 
My Dad gave me this ring on my parents' wedding day when I was 5 years old. It was so special to be wearing it as he walked me down the aisle.

Something New:
As soon as my mom and I saw this Sash while shopping for my wedding dress, we were sold! It set the stage for the style dress I was looking for. When I put my dress on and added the sash, I knew it was the one. 

Something Borrowed:
I was honored when my grandmother let me use her handkerchief from Sicily for the wedding. 

Something Blue:
One of my students gave me this gorgeous pair of earrings during teacher appreciation week while we were engaged. I found out he told his mom, "Do you think Miss Parsons will wear them on her wedding day?" It was so sweet, I had to incorporate them! They made the perfect something blue in my bouquet. 

Wedding days are some of the most important and wonderful days of our lives, but they also go by in a blur! Some details like your curls falling out will be forgotten, but the parts that stick with you are the memories of sharing your special day with loved ones!

Wedding Photos by Paige Overturf
 Bouquet Photos by Raindrops on Roses.

Sunday, July 19, 2015

Fried Ice Cream

Summer is in full swing hot, sticky days and all! National Ice Cream day is the perfect excuse for a cold treat. This baked version of fried ice cream is simple and quick so you don't have to spend much time in the kitchen!

3 Uncooked Tortilla Land Flour Tortillas
Pam or other Cooking Spray
1/4 cup Sugar
2 Tsp Cinnamon
1 Cup Honey Bunches of Oats Cereal
6 Scoops Vanilla Bean Ice Cream
Caramel Syrup

Makes 6 Servings

1. Preheat the oven to 350 °F. I use Tortilla Land uncooked tortillas for everything. They are quick to cook as needed and taste like fresh tortillas. They are perfect for our ice cream bowls. (No, I didn't use expired tortillas, I took this photo last summer when I discovered these tortillas!)

2. Lay out an uncooked tortilla on a cutting board and cut out a 4" circle with a sharp knife using a mug or small bowl as a pattern. I was able to get 2 circles from each tortilla. 

3. Spray each circle on both sides with Pam or other cooking spray. Mix sugar and cinnamon in a bowl, and use a spoon to sprinkle both sides of each tortilla. 

4. Spray 6 cups of a medium sized muffin tin. Carefully place a tortilla circle in each cup, pressing the tortilla into the sides to create a bowl shape. Bake for 10-15 minutes until crispy. Be careful not to let the tortillas burn. 

5. While the bowls are baking, pour 1 cup of Honey Bunches of Oats cereal into a small Ziploc bag. Seal the bag, and use a tenderizing hammer to crush the cereal into fine pieces. Pour the cereal onto a paper plate and set aside. 

6. When the tortilla bowls are finished baking, remove them from the oven and place them on a rack to cool. 

7. Create an assembly line including ice cream, cereal pieces, and tortilla bowls. Scoop out a generous scoop of ice cream and roll it in the cereal. Place the cereal covered ball in a tortilla bowl and drizzle with caramel syrup. Repeat with until each tortilla bowl is filled. You will want to work quickly for this step to keep the ice cream from melting. 

These are best served while the tortilla cups are still a little warm, but can be served later. Just freeze ice cream balls and wait until last minute to roll in cereal to keep cereal crunchy.

Enjoy! Happy National Ice Cream Day :)