Southern Weddings

Tag: pecan pie

In the Sweet Tea Society, we believe that while details are nice, true love always, always wins. When the heritage and family that we value so much becomes part of a wedding day through the details, it’s incredible, and I think Amber and Patrick found that magic combination with their family wedding portrait display! I love how they not only honored their families, but also strong marriages, by sharing how long each couple had been married. I can only imagine the stories those couples could tell, and the sage advice they could give!

If you know me, you know I also can’t pass up giving Amber props for her AND her bridesmaids’ stoles–so chic!

Big hugs to The Nichols for sharing this sweet day!

Tell us all about the proposal! The night of the proposal, Patrick planned dinner for us at The Driskill, a beautiful, historic hotel in our hometown of Austin, Texas. I think Patrick knew I would say yes after he treated me to red wine and a juicy steak! After enjoying dinner, we walked around downtown until we came to a special bench near Patrick’s work building, Frost Bank Tower. The bench has special meaning because we sat there and prayed together the day before his job interview over a year ago. We prayed for a lot of things that day–obviously, that his job interview would go well the next day, but also for our future together and that God would use us and our relationship to glorify Him. We sat on the bench and started talking about how much we had grown in that year, and then Patrick got down on one knee and proposed! After the proposal, we walked to The Belmont, a really cute concert venue nearby. We saw one of our favorite local Texas country artists, Wade Bowen, and Patrick surprised me by having a bunch of our close friends at the concert waiting to celebrate with us! Later that night, we also made a stop by J.Blacks, the bar where Patrick and I first met! The next day, both of our parents came up for the University of Texas football game, and then we all went out to celebrate with some Mexican food!

Describe your wedding flowers. Our florist used large, lush, organic mixed greens and red and burgundy flowers, including dahlias and ranunculus, with a few pops of plum and fuchsia flowers for depth. The bouquets were accented with trailing burgundy velvet ribbon.

We knew we wanted our wedding to feel cozy, so we kept that in mind when we were looking at venues. It seemed right when we saw an indoor fireplace and an outdoor fire pit with rocking chairs around it at the venue we chose. It was out in the Hill Country of Austin, so there were beautiful views. Chandeliers hanging from the ceiling made the venue feel very elegant, while still maintaining the cozy feel we wanted.

Tell us about some of the songs you used throughout your wedding and why you chose them. We had a solo acoustic guitarist play the music during the ceremony. The most significant song during the ceremony was “Come Thou Fount,” which we had him play when we had communion. It meant a lot to both of us because our faith is the most important thing to us. Our first dance song was “Oh Tonight” by Josh Abbot Band. We both love Texas country music and have always loved singing this song together in the car, so it just seemed right that it was our first dance song. My father-daughter dance was to the Texas fight song, because my dad and I are both University of Texas alumni. Our whole family went to The University of Texas, so we are very big Longhorn fans, and it is a big part of our bond as a family.

What advice do you have for folks currently planning a wedding? I would advise wedding planning over wine, cheese, and especially chocolate! What helped take stress away from us was remembering that the wedding is only one night, but marriage is forever.

Our wedding cake was a four-tiered vanilla pound cake with vanilla frosting. The groom’s cake was a pecan pie from Sugar Mama’s Bakeshop. We also had chocolate cupcakes topped with salted caramel and vanilla cream cheese frosting, drizzled with salted caramel. Patrick’s favorite dessert is pecan pie, so his mom always makes one before we visit them. For Patrick’s “grooms cake,” we had a pecan pie, and his mom also made 150 mini pecan pies for the guests.

How did y’all meet? Tell us your love story. We met through mutual friends at a bar in downtown Austin, Texas. We saw each other again the next day at a church service and ended up going out the next week for our first date.
When did y’all get married? February 7, 2015
How many friends, family members, and loved ones attended your wedding? 275
How did you plan for your marriage while planning your wedding? We prepared for marriage by doing pre-marital counseling through our church. We read books and material on specific subject matters like finances, in-laws, communication, etc.
What was the biggest challenge you had to overcome while planning your wedding? I am a people pleaser and love for everyone to be happy, so when planning, telling someone I didn’t like something was very hard for me. My wedding planner, Ellen Westcott with Westcott Weddings, was very helpful with taking care of the challenges!
If you are comfortable responding, what range did your wedding budget fall into? $50,000-$75,000
What was one way you saved money or cut costs at your wedding? We kept the alcoholic beverages to beer, wine, and champagne, rather than liquor. Instead of doing a bunch of different appetizers, we did one big appetizer, and we opted for a DJ instead of a band. All of these decisions saved us a lot of money and turned out great.
What was your most memorable moment about your wedding day? Patrick and I gave a speech together after the maid of honor and best man toasts. It meant so much to stand in front of our friends and family and thank them for their love and support on this journey.
What’s next for you as a couple? What are you most looking forward to about married life? We are looking forward to learning how we can use our talents together to help serve others.

Photographer: The Nichols / Videographer: Moonlit Weddings / Planner: Ellen Westcott of Westcott Weddings / Venue: Ma Maison / Florist: Meredith of Brisol Lane Floral Design / Wedding Cake or Dessert Baker: Sugar Mama’s Bakeshop / Caterer: Whole Foods/ DJ: James Jumonville / Paper Products: Minted / Bride’s Gown: Lazaro / Bride’s Hairpiece, Earrings, and Sash: Sabina K W / Hair Stylist: Mandy Silver / Makeup Artist:Makenzi Laine / Bride’s Shoes: Kate Spade / Bridesmaids’ Dresses: J. Crew / Groom’s Attire: Banana Republic / Groomsmen Attire: Jos. A Bank

marissa Written with love by Marissa
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Friends, we are signing off for the next few days to love on our friends and family and eat lots of delicious fixins! Don’t forget about our post-Thanksgiving shop sale, starting on Friday and running through Monday – 20% off all prints and free shipping on EVERYTHING! Yes, planners included! We hope you have a cozy and relaxing holiday, and we’ll see you back here on Friday to share our wintery couple’s to do list!

But first, a little bit about what we’ll be doing while we’re away…

How we’ll be spending Thanksgiving:
Nicole: I’ll be heading to my sister’s in-laws, where both of our families (all the kids, grandkids and aunts and uncles) are gathering for the first time since the wedding a year ago. Bonus: all of the family dogs will be in one place!
Lisa: Dave and I are driving up north to Syracuse to spend Thanksgiving with his family–my first holiday with my future in-laws!
Morgan: I’m so excited to visit my mom’s side of the family in western North Carolina. Aunts, uncles, and cousins will all be meeting at my Nana’s house to enjoy a very Southern and very delicious Thanksgiving meal!
Marissa: BDK, EKK, and I will celebrate her very first Thanksgiving with his family. Since it will be just a few short days after my sister-in-law’s big wedding, we opted to have lunch at their family’s country club with BDK’s parents, grandparents, and a few aunts and uncles. LOTS of generations of Kloesses!
Lara: Ari, Grace and I are spending Thanksgiving with friends here at home. I will be cooking the turkey and all the fixings, and then we’re going to play board games!
Kristin: ​We will be gassing up the car, packing some snacks and criss-crossing North Carolina to spend Thanksgiving day with both our families before heading back to VA for our last football game of 2014 on Friday!
Emily: John and I will be spending our first ever Thanksgiving meal NOT with family – but with dear friends at their parents’ house, which is almost as good! Friday night we’re getting together with very extended family (fourth cousins!) for dinner.

Photo by Joey + Jessica Seawell from Blue Ribbon Bounty

A few things we are most thankful for currently:
Nicole: A fully stocked fridge, snuggles with Taylor, phones to keep in touch with my now spread-out family, and the amazing SW gals.
Lisa: I am so thankful for my loving family, the technology that keeps us all connected, and the blessing of seeing Dave every single day–no small gift after being long-distance!
Morgan: I’m most thankful for feeling settled after a transitional year of graduating college, moving back home, and starting my full time position at Southern Weddings; my sweet parents (and current roomies); my adoring boyfriend, Kevin; that my lab puppy learned fetch; and that my twin sister is coming home from grad school in Tennessee for Thanksgiving!
Marissa: I am most thankful for the blessing God gave us not too long ago, our adorable EKK! I am also so thankful for my darling husband, my sweet family, and the few cold days we’ve had in Alabama when I got to wear my boots and drink cider by the fire pit!
Lara: I am so thankful for my little family and that, for the first time in years, my husband doesn’t have to work on Thanksgiving Day. I’m really looking forward to this time together.
Kristin: My gratitude list is never short, but I am currently most thankful for the daily reminders of God’s grace and unending love; my adorable husband and the chance to spend this holiday with our families; for our community of friends and our church family–the sweet souls that support, encourage and show us love daily; for good health; and finally, for my grandma’s homemade pimento cheese (Thanksgiving breakfast of champions!!).
Emily: I am most thankful for my sweet husband, our families, and dear friends. Also, for the opportunity to decorate for Christmas in just a few days, for a warm house, and for our new king-size bed!!

Photo by Joey + Jessica Seawell from Blue Ribbon Bounty

Our favorite Thanksgiving foods:
Nicole: It changes every year! I love anything that comes in casserole form, like baked mac and cheese, sweet potatoes or green beans. Anything in a pie crust also tops the list!
Lisa: I can never resist a second helping of green bean casserole or my mom’s chocolate chip pecan pie.
Morgan: My absolute favorite has to be my Nana’s dressing – it’s particularly wonderful and she does not make it at any other holiday, which makes it an especially special treat.
Marissa: Hands down, pumpkin pie! Plop a scoop of Cool Whip on that baby, and I’m a happy girl!
Lara: My favorite is mashed turnips, a tradition in our family. They are better than mashed potatoes!
Kristin: While I love my mama’s mashed potatoes with my whole heart, my favorite Thanksgiving food is my grandma’s dressing. I know there are a million varieties of ‘stuffing/dressing’ but I think Eleanor’s wins top prize!
Emily: Since we served “Thanksgiving” at our wedding, I have to say that my favorite is really the combination of all those flavors together – put if I had to pick, then stuffing.

Happy Thanksgiving, y’all!

emily Written with love by Emily
1 Comment
  1. avatar Kyla Fetzner reply

    Happy Thanksgiving ladies! I have an extra grateful heart this year after that wonderful trip to North Carolina with my mama a few weeks ago :)

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Happy National Pecan Pie Day, y’all! Well, a few days early–it’s really on July 12, but who’s counting? Especially when it comes to matters of pecan pie!

It’s been said that pecan pie originated with boiled pecans in Alabama, sugar pie recipes in Texas, candied pecans in Louisiana, or a discovery by the wife of a Karo Syrup executive. That’s why it’s sometimes called Karo Pie! Either way, I think it’s safe to say that pecan pie is Southern born and bred.

Now the fun thing about pecan pie is that it’s not just for holidays, though of course, if I’m invited to your home for Thanksgiving and it’s missing, we might need to have a chat. From mini-pies (oh so cute!) to pops, there are so many great ways incorporate this yummy desert into your wedding day or rehearsal dinner.

Like most good Southern things, pecan pie is made up of a good amount of sugar! Powdered sugar, corn syrup, brown sugar, refined sugar, and a whole lot of pecans mix together (with a few other ingredients) to make up this sweet treat. The pecan-encrusted top melts right into the custard-y center placed upon a flaky crust–I’m getting a craving just thinking about it! Y’all have to try this Utterly Deadly Southern Pecan Pie recipe; I heard about it from my sister-in-law, and while I haven’t tried it yet, it’s her favorite! Or, just scoop up one of our handy dandy tea towels. You can read the recipe and then wipe the flour off of your cheek!

While the origins of this yummy treat are vague, it’s certainly a favorite Southern dessert. So, dust off your mixer, put on your apron, whip up a pie, and share it with your friends! Hey, you could even check off number six AND number nine of our #SouthernDoins with one sweet treat!

P.S. How do YOU say it? Pee-can? Peh-cahn? Pee-cahn?

From top to bottom, photos by Joey + Jessica from Blue Ribbon Bounty, Michelle Boyd from Kim and Sal’s wedding, Ulmer Studios from Jamie and Dan’s wedding, Caroline Joy from Audrey + Jordan’s wedding, Flora and Fauna from Summer and Jonathan’s wedding, Jillian Zamora from Amy + Kenny’s wedding, Braedon Flynn, last two by KT Crabb from Brittany + Joel’s wedding

marissa Written with love by Marissa
1 Comment
  1. avatar Amanda reply

    That tea towel is so cute!!

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