Peony Bliss

Hands down peonies are an all time favorite with brides everywhere. And it’s not hard to wonder why-
The fluffy sweet smelling blooms come in the sweetest shades of whites, creams, pinks and reds, and are the perfect flower to add to a bridal bouquet, no matter the style of the wedding. Unfortunately peony season is very short and brides quickly realize that unless their event is in early spring through mid June, chances are this beauty won’t make the cut.

So what is a peony-loving bride to do? Once we break the news about the short peony season, most brides quickly move on to good alternatives and often fall in love with the different options available.

Today, I’m excited to share this stunning June wedding and show off the beauties we all swoon over. And no worries, if you are a bride hoping to find something that looks like peonies, we’re going to follow up with another post with lots of options for you.

In the meantime, enjoy!

This June wedding was a fantastic combination of sweet elegance and simple combinations. The florals we used were requested to look just like the peonies in mom’s garden :)  It was no easy task, but the results were perfection. The wonderful couple celebrated their first anniversary this past June, and also welcomed their beautiful little girl into the world. We love to see marriages flourish and families grow! Happy anniversary you two! Blessings. Be sure to head over to Aleksandr Verbetsky Blog for more of their special day and engagement photos.

Bridal Bouquet: Peonies, Pink Astilbe, Pearls
Bridesmaid Bouquets: Peonies, Garden Roses, Dusty Miller

Photographer: Aleksandr Verbetsky











A few more snaps of arrangements from the wedding from my Iphone:









Paul & Olga.

It’s been a busy busy summer, but we’re back on the blog and with a real treat of a wedding. Olga and Paul celebrated their first year of marriage this weekend, and there’s no better time to share their special day. The day was filled with blush hues, white beauties and a hint of black. Even with a large guest attendance, the couple managed to make the day personal and intimate with heartfelt speeches from the bridal party and songs shared between the two.  Congratulations to our dear friends on their anniversary. Blessings for the years ahead.

Bride bouquet: White Hydrangeas, Garden roses, Anemones, Astilbe
Bridesmaid bouquets: Hydrangeas, Garden roses, Dahlias, Spray roses, Astilbe
Ceremony decor: Manzanita Trees, Hyrangea Pomanders, Rose panels

Photos by Ruvim Kowaluk & Leo Shut

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A Beachside Summer Wedding.

We’ve been graced with warm sunny days this week and it’s got me thinking of summer.
So it’s only appropriate that I share a spectacular summer wedding with you all!
Inna & Dennis were married last July at Anthony’s Ocean View banquet hall in New Haven, CT.
The intimate wedding was held beach side, and although rain threatened to keep them indoors, the couple made the risk and had a beautiful outdoor ceremony.

Bridal Bouquet: White Hydrangeas, Phalenopsis orchids, Ti leaves
Bridesmaid bouquets: purple hydrangeas, lavender roses, purple freesia, white cymbidium orchids, white mini calla lilies
centerpieces: purple hydrangea, stock, lavender roses, mokara orchids

For more stunning photos of their special day, be sure to head over to Aleksandr Verbetsky blog.


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Most Pinned & Asked about Photo

We’ve received a good number of inquiries from one of our most shared photos on Pinterest, with many asking about the dresses.
After a little hunting, I was able to find the designer and style of the dress and thought it would be best to share here instead of responding to everyone individually.

Photo Credit: Aleksandr Verbetsky Photographer

Designer/Company: Dessy Group
Style: Dessy Collection Style 2888
Color: cameo.

If you are in the area, these dresses may be purchased through Bancroft Bridal.
Bancroft Bridal
967 Springfield St.
Feeding Hills, MA 01030

Hope this helps :).

An Intimate Garden Wedding.

We’re back & with a real treat of a wedding to share with y’all.

Alla & Vitaliy were married on a perfect fall September day in Hadley, MA.
When I found out the event was located at Esselon Cafe, I literally squealed with excitement for them.
For those who know us, also know that Esselon holds a very special place in my and my husband’s hearts. One can frequently find us there. no lie – it is the epitome of a great cafe (think Europe, coffee, fresh, unique). Back to my point- The venue was perfect for an intimate romantic setting.

Our crew was honored to provide the bridal party florals for them, and hands down, the star of the party was that stunning flower crown the bride wore. See for yourself.

Bridal Bouquet- White hydrangeas, Pink Spray roses
Floral Crown- Curly willow, pink spray roses, ruscus, mini pink & white carnations, purple statice
Bridesmaid Bouquets- Purple Hydrangeas

More of this wedding may be found by visiting Alina Tsvor

Venue: Esselon Cafe
Photographer: Alina Tsvor



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Glass bulb Vase & Birch Napkin ring DIY.

I’m excited to share two adorable DIY’s with you today, just in time for Valentine eve setup.
And if you’re located anywhere in the East coast, hopefully your tucked in safe at home during this snow storm. It may also be the perfect opportunity to make these simple beauties :).


Glass bulb Vase

What you need:
– 2-4 Clear Light Bulbs
– Floral Wire
– Wire Cutters
– Wire Pliers

1. With the wire cutters (or pliers), carefully remove the end cap and everything inside the bulb.
Be careful handling the bulb so that it doesn’t break in your hand.

2. Cut some red (or any other color) Wire and start twisting the wire around the base of the bulb.
Continue twisting the wire around the entire bulb and then make a base. No two need to be the same!

3. If you choose to, hot glue the base to a piece of cut wood to put it on the stand. We chose to skip this part.



Create a Valentines day light bulb using same materials.

1. With the wire cutters (or pliers), carefully remove the end cap and everything inside the bulb.
Be careful handling the bulb so that it doesn’t break in your hand.
2. shape a heart (or a few hearts) out of the red wire. Measure where you want the heart by putting it up to the glass bulb.
Twist together the remaining wire that will be inside the bulb.
3. Put the wire into the bulb and with the remaining two ends of the wire, twist around the outside of the bulb vase.
4. take a small piece of wood and glue the base of the bulb to the wood for a cute stand (we chose not to do this part).


Birch Napkin Rings

What you Need:
– Two pieces of birch bark. The thinner the better. (you can find some outside or pick a sheet up at Micheal’s or another craft store)
(Note- If you find some birch sheets outside, be sure to clean off the pieces by running them under hot water. If the pieces are a bit thick, soak them in hot water for 10-15 minutes and allow them to dry.)
– Wire cutters
– Wire Pliers
– Red Wire

1. Tear off a strip of birch 3-5 inches wide and 6-8 inches long.
2. Cut a long piece of red wire and shape into a heart

3. Fold over the ends of the wire up to make a shape of a paper clip.

4. Take the strip of birch and form into a circle about 4 inches in diameter. The ends of the birch should overlap just about an inch.
5. Holding the ends of the birch with one hand, take the heart clip and slide it from the bottom. if the clip is loose, take pliers and tighten the clip hold.

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Dessert Night: Chocolate Caramel Tart & No Bake Cheesecake

Dessert nights are very popular around here so for this shoot we chose to make dessert the highlight of the evening with a few new recipes.
And since in my humble opinion, no dessert night is complete without chocolate and fruit, we chose the Dark chocolate caramel tart and No Bake cheesecake as the stars for the night.

The tart was hands down awesome (the beauty of making these shoots is the after party ).
And a special thank you to my SIL for coming over to bake these desserts! She’s definitely one great baker!

Check out our recipes below, and for more dessert ideas, be sure to visit our Pinterest page.


Chocolate Caramel Tarts Recipe

Chocolate Caramel Tart
1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer.
2. Cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients.


3. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removable bottoms.
4. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F.


5. Prick the tart shells all over with a fork.
6. Put a piece of foil over the crust and pour dry beans or lentils to help dough bake evenly.
7. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.


8. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil.
9. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°.
Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth


10. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
11. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil.
Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth


12. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours.
13. If desired, sprinkle tart with sea salt and slice. Serve cold.

Recipe adapted from My baking addiction

No Bake Strawberry Cheesecake Recipe

No Bake Cheesecake
1. Add oreos to a food processor, blender or simply crush them in a bag with a rolling pin – and blend until you get crumbs.
2. In a small bowl, mix together melted butter and oreo crumbs until wet. Press a few teaspoons of the mixture into the bottom of each jar or glass, pressing down with the bottom of a thicker object (like an ice cream scoop) to flatten them out.
3. Refrigerate while you make the cheesecake.
4. In the bowl of your electric mixer, beat cream cheese, mascarpone and strawberries (and their juice) until combined and smooth, scraping down the sides when needed. Make sure the strawberries are blended well (depending if you like bigger pieces or not).

5. With the mixer on low speed, slowly drizzle in the condensed milk, continuing to scrape down the sides until the mixture is very smooth.
6. Add in vanilla extract and mix one more time to combine.
7. Pour cheesecake mixture evenly over top of crusts.
8. Refrigerate for 2-4 hours.


9. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil.
Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth.
10. Remove the cheesecakes from the fridge and spoon an equal amount of the ganache over top of the strawberry cheesecake.

11. Refrigerate for another 30-60 minutes.
12.Serve with whipped cream on top and a garnish of mint and strawberries if desired.

Recipe adapted from How Sweet it is


Chocolate Caramel Tarts Recipe

No Bake Strawberry Cheesecake Recipe

Special thanks for Photos by my wonderful husband Leo Shut.