A Laid Back Bachelorette Weekend
Trade in vegas for a Laid Back Bachelorette Weekend and delicious homemade recipes
We were inspired by the danish word, hygge, which means a quality of cosiness and comfortable conviviality that engenders a feeling of contentment or well-being.
We wanted inspiration for a bachelorette trip the didn’t involve pool floats and shots at a bar and focused more on why your bridesmaids mean so much to you. It celebrated each friendship and thanked the every day support and care for one another. We show a slow morning with the bride and bridesmaids enjoying coffee and time together followed by cooking a delicious brunch. Whooping Crane Farm was the perfect setting for this girls getaway and we loved how the neutral wardrobe and interiors contrasted with the bright and vibrant recipes.
Find Recipes for Homemade Granola, Crepes and Frittata below!
HOMEMADE GRANOLA
4 cups old-fashioned oats
1 cup pecans (chopped)
1/2 cup light brown sugar (packed)
1/2 t salt
1/2 t cinnamon
1/4 cup vegetable oil
1/2 cup local honey
1/4 cup maple syrup
1 t vanilla
Preheat oven to 300 F. In a bowl mix the oats, pecans, brown sugar, salt and cinnamon. In a saucepan warm the oil, maple syrup and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a spatula; finish mixing by hand. Spread granola on a baking pan lined with parchment paper. Bake 40 minutes, stirring carefully every 10 minutes. Allow the granola to cool completely. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.
crepes
2 cups flour
4 eggs
1 cup milk
1 cup water
½ teaspoon salt
4 T butter, melted
4 t sugar
In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. (I use my immersion hand blender.) Add salt and butter (and sugar if making dessert crepes) and continue beating until smooth. Heat and oil pan to medium high temperature. Pour about ¼ cup of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly. I have a crepe maker that also works great and is super simple to use. Either will work. Cook crepe for about 1 to 2 minutes until the bottom is light brown. Loosen with a spatula, and turn crepe over and cook its other side for about 1 minute.
FRITTATA
12 large eggs
½ cup whole milk
2 tablespoons extra virgin olive oil
4 large ripe tomatoes, peeled and sliced
1 pound fresh or smoked mozzarella, diced
2 tablespoons slivered basil leaves
Salt and freshly ground black pepper
Preheat the broiler. In a large bowl, beat the eggs with the milk. Pour 1 tablespoon of the oil into a very large ovenproof skillet, or use 2 skillets with half the ingredients in each. Place over medium heat on the stovetop and pour in the egg mixture. Scatter the tomatoes, cheese, and basil over the eggs. Season with salt and pepper to taste. When the bottom just begins to brown, place the skillet under the broiler just until the top is set, a minute or less. Remove from the oven and use a large spatula to transfer the frittata to a serving platter. Cool about 10 minutes, cut into wedges, and serve.
Story Credits
Location, Whooping Crane Farm
Planner & Prop Stylist, Sarah-Elizabeth Cleveland of Repertoire Assist
Photography by Brittany Sturdivant of Love Be Photography
Florist& Venue Contact, The Farmers Florist
HMUA by Lynsey Richardson of The Hair and Makeup Collective
Food Stylist & Model, Hannah Haas Burkhalter
Prop & Food Stylist Assistant, Lauren Bedford
Wardrobe Stylist, Ryane Rice Rentals from 12th Table
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