Easiest Thanksgiving Stuffing: WILD RICE STUFFING

Wednesday, November 26, 2014

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Have a dish to bring to thanksgiving? Lets hope you get the stuffing, because we have the easiest recipe to whip up! Seriously, so easy and good you will have your family asking for seconds! At least that's what we tell ourselves. 


Wild Rice Stuffing
PREP TIME
10 Minutes
COOK TIME
10 Minutes
TOTAL TIME
20 Minutes
Ingredients
  • 1 package of Pepperidge Farm Stuffing Original Flavor
  • 1 box of Uncle Bens Wild Rice
  • Chicken Stock
  • Onions
  • Celery
Instructions
  1. Start by caramelizing some onions in a separate pan.
  2. Dice the celery and set aside.
  3. Prepare the stuffing and rice according to the package directions, the secret key is substituting water for the chicken stock in both the rice and stuffing! Toss together after both rice and stuffing have cooked.
  4. Throw in onions and celery, mix and serve!
HAPPY THANKSGIVING!!
Love, Mojo

How To: Flat Iron Curl

Saturday, November 22, 2014


Ever wonder how to curl your hair with a flat iron? Its pretty simple and quick, all you need is a good ceramic rounded edge flat iron! This video is brought to you by Kinora films- aren't they are amazing?! Let us know if you tried it, we'd love to know! 
Have a happy weekend!!
-mojo





Say Yes Blog + Irrelephant: Simple Knotted Updo

Thursday, November 20, 2014

Description of Photo We are so excited to announce that we have collaborated with the amazing Liz Stanley of the crafty "Say Yes" blog! We are going to be doing a 4 part holiday hair series, starting with this simple knotted side bun! Its classy for your granny on Thanksgiving and flirty for your date on Friendsgiving! Its pretty easy, we promise! Get the full tutorial on the Say Yes Blog!

-mojo

The Minimalist Curl

Tuesday, November 18, 2014

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This season, minimalist are taking a front seat! We are loving it! So, we decided to share a look that is not over the top. Clean, classy and looks like you hardly worked for it. This is the minimalist curl...


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1. Take section at nape of neck and mist with a light hold hairspray. Using 1" curling iron smooth about half way down hair strand and curl ends. Leaving hair in ringlets.
2. Repeat misting, smoothing, and curling until whole head is finished. Leaving all curl at the bottom. 
3. Once finished flip head over and break up all your curls. Feel free to be pretty messy with this part. 
4. Tease if necessary and spray with strong hold hairspray. Enjoy!

-mojo

Newborn Theo, By Rylee Hitchner

Wednesday, November 12, 2014

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Rylee Hitchner out did herself AGAIN. She photographed our little family when Theo was a week old. I'm always left in awe of the beautiful work she creates. Our walls are going to be COVERED with every photo she took, because every single one is a piece of art. I look back at these and cry every time! He has already grown so much. Thank you Rylee, for how you somehow managed to freeze moments in these images. Thank you for giving me a tangible way to always hold my baby close to me. And Thank you for being such a great friend and for loving our baby. Oh and I'm sure I made your job easy by giving you a really adorable child to photograph :) If any of you are wanting to capture your family like Rylee did mine- check out her work! (and be prepared to drool) she'll travel anywhere!

-Jo

How To Video: Half up

Friday, November 7, 2014


Here is another video tutorial, this one is of the classic half up! This was one of the videos we did for Southern Living- You can find more on their blog!  Photos tutorials are great, but we thought showing you the steps was easier to explain the other things like teasing and pinning the bobby pins (notice how we placed the bobby pins in an "X"). We think this look is great for medium length hair, but will work well for long AND short hair too! (might be best with textured curly hair!) The good folks over at Kinora films did the filming- aren't they so good!? If you have any questions about this look, comment below or send us an email! 

Have a lovely weekend!!

-Mojo

Spider Cake with Raspberry Filling

Monday, November 3, 2014


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How did your halloween go? Ours was fun and full of last minute costumes. For example: Joanna was a grocery bag. Then Molly hosted an awesome halloween party that we didn't take photos of (too much fun going on to remember) But we wanted to share this amazing cake Caitlin made for the party! Yes, we realize Halloween is over and you have no use for this until next year but it was too cute not to share. We were suppose to post this the day before Halloween, but we forgot sooooooo......


Ingredients:

1 3/4 cup cake flour, plus more for pans
2 cups sugar
3/4 cup dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup shaken buttermilk
1/2 cup melted butter
2 large eggs at room temperature
1 teaspoon vanilla extract
1/2 teaspoon black gel coloring
1 cup fresh hot coffee
Butter for greasing the pans

Directions:
Preheat the oven to 350 degrees. Butter two 8-inch x 2-inch round cake pans. Butter and flour the pans. 

Sift the first six ingredients into a large bowl. Mix on low speed until combined. In a medium bowl, combine the buttermilk, melted butter, eggs, and vanilla. Slowly add the wet ingredients to the dry, mixing on low until just combined. With the mixer still on low, add the coffee and food gel. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans 15 minutes before cooling the cakes on a rack until completely cool. 

Raspberry Coulis 

Ingredients:

10 oz frozen raspberries
2 tablespoons sugar
2 teaspoons corn starch
splash lemon juice

Directions:
Combine all ingredients in a medium saucepan over medium low heat, stirring constantly. Bring to a low simmer and cook until thickened. Remove from heat and cool completely. 

Dark Chocolate Ganache

Ingredients:

3 12 oz. bags of dark chocolate chips
1/4 cup half and half
2 tablespoons butter
1/2 black gel coloring

Directions:
Combine all ingredients but the food coloring in a double boiler over medium high heat until melted, stirring constantly. Remove from heat and add food coloring, stirring to incorporate and cool completely. 


Assemble:
Place 1 layer, flat side up on a cake plate. Spread the raspberry coulis in the center of the cake and place the second layer on top, rounded side up. (spread a ring of frosting around the cake to keep the raspberry coulis from spilling over)Spread the ganache over the top and sides of the cake, smoothing with a flat spatula. Pipe the “webs” onto the cake with homemade or store-bought  white frosting in a spider web pattern. 
Decorate with spiders.
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