October 2010 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Another food post :)
All these food posts are making me hungry! I attempted to make Red Velvet cupcakes with cream cheese and pecan frosting because that is my hubby's favorite! He has been sick with the flu all week, so hopefully these fill cheer him up. Hope they taste as good as they look!
Brooke + Chavis
est. 10/10/10
est. 10/10/10
Re: Another food post :)
Fooooood, glorious foooooood!!
I heart the cloud frosting, too! :
I agree with Emily - recipe!!
They do kinda look like clouds!
Well, the frosting was delish, but I wasn't ecstatic about the actual cake part. But my hubby loved them so that's what really counts. I brought some in for my coworkers today so we will see what they think.
The frosting is in no way waistline friendly, so be forewarned.
Cream Cheese Frosting:1 pound cream cheese, softened (I used light cream cheese)3 cups sifted confectioners' sugar (You can use anywhere between 2-4 cups. The more sugar you use, the less 'tang' you get from the cream cheese.)2 sticks unsalted butter (1 cup), softened1 teaspoon vanilla extract1 cup chopped pecansIn a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Mix in 1 cup chopped pecans. Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.Enjoy!est. 10/10/10
Megan & Chris