The past few days have been a whirlwind. I’ve been staying up late and getting up early to get everything done for the wedding. Since we are getting married back home in Wisconsin, all of the projects we’ve been working on, along with everything we could possibly need for 8 days away need to get packed into my car tonight and brought with us. I’ll be going home tomorrow, and Josh will be coming up Thursday, so if I do forget anything he can bring it then.
So the weekend… Friday night was our last date night before we get married. We spent it at the bank, combining our accounts, out to dinner at one our favorite restaurants in town, Reds, a doing some TJ Maxx sale shopping. Hot date!!! Honestly, I love nights like this. One of Josh and my favorite things to do together is run errands and dig through sale racks. We live very exciting lives, that’s for sure 😉
Saturday I spent the morning in a baking frenzy, baking the cakes for our wedding cake. I wrapped them up tight, stuck them in the freezer, and will take them home with me where I’ll do the rest next week.
Then we hit the outlet mall to find outfits for the rehearsal dinner. We had good luck at the Banana Republic outlet, Gap, and j crew outlet. That’s right people, j crew OUTLET. aka- heaven in a store. I have to restrain myself whenever I go in there. My usual tactic is to carry things around with me while I shop and then I keep asking myself if I really need them. At the end, if I can’t stop thinking about something (and it’s a good deal) then I know it’s meant to be. #gradschoolshopping
Sunday, part 2 of operation wedding cake happened. The groom’s cake. Josh requested a chocolate cake for the groom’s cake, so I’m using my favorite chocolate cake recipe. Again, I baked my layers, wrapped them up and froze them. I had extra batter for this one, so I made an extra layer, in case 1 gets damaged in transport.
And now, I’m attempting to pack everything. I’m the worst packer ever. I ALWAYS overpack. I have no idea what I’m going to need to survive wedding week. Dresses? Shorts? Jeans? Sweats? And what about shoes???? I’m packing for every possible situation. Better safe than sorry.
If you’re still with me, bless your heart. I promised you a recipe, so here it is. And it’s a good one. Like really really really good. I made this almond butter this week and I can’t stop eating it. The chai spices are subtle, but you can definitely taste that they’re in there. I have been eating this on toast, with a smoothie for breakfast for the past 3 days straight.
Maple Chai Spiced Almond Butter
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: bake blender snack breakfast
Ingredients (1 cup)
- 2 cups raw unsalted almonds
- 1/4 c maple syrup
- 1 t cinnamon
- 1/2 t cardamom
- 1/4 t nutmeg
- 1/4 t cloves
Preheat oven to 325 degrees
Put almonds in a large bowl
Mix syrup with spices in a small bowl
Pour syrup mixture over almonds, stir until coated well
Spread almonds onto cookie sheet covered in parchment paper or a Silpat
Bake 15-20 minutes, stirring every 5 minutes or so, do not let these burn
Remove from oven, this should smell amazing
Let cool completely
Pour into food processor
Process on high 10-20 minutes until it “butterizes”, stirring often
*If it hasn’t started to turn into butter by 15 minutes, add 1 t canola oil to get the process started