Traditions & Thankfulness

 This is my favorite time of year.  I love the traditions & family time & the thankfulness that overflows from the hearts all around.  Football & Chili, Bonfires & S'mores, Family & Friends.. I could go on and on!  What are you thankful for and what traditions are you looking forward to sharing with loved ones this holiday season?  I would love to hear, leave a comment below!

Side note:.  I have not forgotten about you all but I know my social media presence has definitely been non existent.. So, because I love you all, I wanted to give ya a little something special to show just how thankful I am to all of my followers!  Below are F  R  E  E (yes, you read that right!) backgrounds to keep you full & reminded of thankfulness, joy, & motivation to finish your year strong.  I hope you all enjoy!

Ps ... If you love having a new iPhone background (like me), let me know in the comments below.. Maybe I will start a new tradition of freebie backgrounds more often.  

Creativity & Cooking • Blueberry Lemon Pound Cake

Creativity & cooking go hand in hand.  For some, following a recipe to a tee is a must.  I, however, enjoy playing with new recipes and adjusting them to my own liking.  Whether you like tweaking a recipe or doing it by the books, cooking is an expression of creativity.  I am definitely not the best cook out there and by no means do I cook as often as I would like to, but when I come across something delicious, I love sharing with others.  With Summer & blueberry pickin' in our midst, what better way to cook than with a sweet blueberry + lemon treat.  



Blueberry Lemon Pound Cake



  • 1 cup unsalted butter, room temperature
  • 1 3/4 cup granulated sugar
  • 1 zest of large lemon
  • 3 Large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup whole milk
  • 2 1/4 teaspoon lemon juice
  • 3 - 4 cups fresh blueberries
  • 2 1/2 cups + 1 tablespoon all - purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon salt


  • 1 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon whole milk
  • 1 1/4 teaspoon pure vanilla extract


1.  Preheat oven to 350 degrees F (reduce temperature to 325 degrees F if your bundt pan is dark/non-stick).  Grease and flour a 10-cup Bundt pan; set aside.

2.  In a medium bowl, whisk together 2 1/2 cups of the all-purpose flour, the baking powder, and salt; set aside.

3.  In the bowl of a stand mixer, use your fingertips to rub together the sugar and lemon zest until the zest is completely incorporated and the sugar is evenly moistened.  Add the butter and cream together on medium speed 3 to 5 minutes, or until light and fluffy.

4.  In a small bowl, measure 3/4 cup of whole milk and stir in 2 1/4 teaspoon of lemon juice. Let mixture stand for 5-10 minutes. (you will notice curdled bits in the mixture, that's normal, keep in mixture)

5.  Reduce the speed to low, add the eggs one at a time, mixing for one minute after each and scraping down the bowl before adding the next egg.  Add the vanilla and mix until combined.

6.  With the mixer on low, add 1/3 of the flour mixture, beating until barely combined, followed by 1/2 of the milk + lemon juice mixture, another 1/3 of the flour mixture, the remaining milk + lemon juice mixture and the remaining flour.

7.  In a large bowl, combine the blueberries and the remaining 1 tablespoon of all-purpose flour, tossing together so that they are evenly coated.  Use a rubber spatula to gently fold the blueberries into the cake batter.

8.  Spread the cake batter in the prepared bundt pan and smooth the top.  Bake for 55-60 minutes, until a cake tester comes out clean.  Cool the cake for 30 minutes.

9.  Once the cake is cool, turn it out onto a serving platter or cake stand.  Whisk together the powdered sugar, lemon juice, whole milk, and pure vanilla extract until smooth.  The icing should be thick, if you would like it thinner, add more milk, a teaspoon at a time, until you get it to the consistency you want).  Use an offset spatula to spread the glaze on top of the cake.  

10. Cut, Serve, & Enjoy!  Cake can be covered and stored at room temperature for up to 4 days.


Brunch with the Bride

I love featuring celebrations whether it's a birthday, wedding, holiday, shower, engagement, you name it!  I love little details, gathering loved ones, & of course, pretty paper.

This post is extra special for me because I got to reminisce on such a sweet time during my engagement.  I wanted to host a gathering for all of the special ladies that would be standing by me on my wedding day.  My mom & I hosted all of the gals to brunch the morning of wedding rehearsal day. Our brunch was such a sweet time to spend a quiet morning with all of my dearest girlfriends & a perfect way to slow down before wedding time. 

A blue & white themed brunch was perfect! The feminine invitations were gorgeous with rounded corners


I chose to have a set menu for our brunch and wanted to add a splash of blue watercolor on a textured square menu card.

Doesn't the menu look so yummy? ;)

We had a dessert bar with the cutest and all things mini petit fours, fruit tarts, chocolate mousse, & key lime pies.  All white flowers in mixed ginger jars, orb vases, & cut glass with candles.  I gave my bridesmaids and flower girls monogrammed totes with all of their gifts.  As a favor for each guest, I wrapped mini Georgia Jams at each place setting.

Bridesmaid Gift:   Monogrammed Tote: Brittany Blackburn Design | Earrings: Similar | Robe: Plum Pretty Sugar | Travel Mint Spray: Silver Armor | Travel Lavender Linen Spray: Silver Armor |  Mini Soaps + Lotion Set: Madame Earth | Bath Bombs: Bloom Organics/Blue Ridge Apothecary

Flower Girl Gift:   Monogrammed Tote: Brittany Blackburn Design  | Earrings: Pearl Earrings | Bracelet: Pearl Bracelet | Robe: Plum Pretty Sugar | Pajamas: Gap Kids | Coloring Books/Crayons/Puzzles: Target 

Brunch Details:   Invitations/Menus: Brittany Blackburn Design | Brunch: Grinds and Wines | Flowers: Fresh Market | Candle Votives: Hobby Lobby | Ginger Jars: 1, 2, 3, 4, 5 | Orb Vases/Cut Glass Vases/Milk Glass Mini Vases/Lanterns/Silver Trays: Bloom Organics | Desserts: City Cafe & Bakery | Party Favors: Georgia Jams via Bloom Organics

Dennis | Wedding Suite

Rachel + Austin Dennis

For starters, these friends are the best!  They bring so much fun while also keeping it real in everyday life.  Rachel is beautiful & speaks such truth into others lives, including mine #SOthankful & Austin is a nice guy who keeps it real with wood working (Check it out, Timberwork & Co.) & serving Jesus every minute of everyday.  This sweet couple married in November under the beautiful fall foliage in Senoia, Georgia.  It's always extra sweet when I get to design for someone I know. Rachel & Austin had a navy and gold themed wedding which was incorporated into their invitation.

'Cause they can write stories
They can sing songs
But they don’t make fairy tales
Sweeter than ours
They can climb mountains
High into the sky
But they can’t take the world
Oh, Like we can take the world
- Take the World, Johnnyswim


I asked Rachel to share a bit of their love story and this is what she had to share..

"Austin and I are huge fans of the saying “when you know, you know.” We weren’t until we went on our first date on February 26, 2015. After that, we knew that we were getting married. We said, “I love you” two weeks later and Austin bought a ring less than three months later. We celebrated 8 months of dating at our rehearsal dinner."

"I think some of our marriage advice would be to always have open communication. It makes life way easier and so much more fun!"