{Click to enlarge!}

With only three days to go until Christmas, I was inspired to create this red, white, gray – and yes, green – inspiration board. I tried to keep the green to foliage and filler, which helped to alleviate my worries about it feeling too cliched. I’m really happy this board is able to feel both fun – what with the button bout, checked tie, and peppermint eggnog – and classy (calligraphy, cake). What do you think? Too Christmas-y for a wedding? Or could it work?

One more thing: this board was originally inspired by last week’s Table Trends post on Once Wed. This series has been brilliant – if you haven’t yet, definitely check it out! And once this board started coming together, I couldn’t resist including a photo Kathryn used in a fabulous board a week or so ago; it was just too perfect. Both of these ladies and their lovely work are so inspiring to me – you must add their blogs to your list of daily must-reads!

The Details
First row, left to right:
A button boutonniere adds an offbeat note to even the most formal wedding (Once Wed); make sure your photographer grabs a fabulous ring shot (this one by James Christianson); evergreen-filled window boxes look darling from the outside of your venue – or bring them inside as centerpieces perfect for long tables (Martha Stewart via Snippet & Ink)

Second row, left to right:
Peppermint eggnog is a delicious and seasonal cocktail hour offering (Martha Stewart Kids); red shoes add a pop of color to a wedding day ensemble – if you’re not comfortable flashing them at the ceremony, change into a pair just for the reception (by Orchard Cove Photography via the Style Me Pretty Little Black Book Blog); shapely curves and sugar twigs set off this otherwise classic white cake (Brides.com)

Third row, left to right:
Poinsettias in simple pails would also make lovely centerpieces, especially at smaller cocktail hour tables (Jupiter Images); you may miss the warmth of a summer wedding in December, but falling snow makes its own brand of magic (photo by James Christianson via the Little Black Book Blog); a checked tie in cheery colors is the perfect complement to a gray suit (The Knot)

Fourth row, left to right:
Your bridesmaids will almost certainly rewear a kicky red-and-white-striped cocktail number (via Snippet & Ink); oversized white roses and red berries mingle happily in another option for centerpieces (Once Wed); red-on-white calligraphy sets a festive tone from the start (Laura Hooper)

Catch up on the first three holiday-themed installments here:
Pinecones & Chocolate
Blue Christmas
Elegant Evergreens

{Photo by Nicole Hill Gerulat}

It’s going to be a snowy one here in the Northeast. Stay warm, and check back on Monday for a very merry inspiration board!

Bon Appetit {$10 for 1 year/12 issues}
Domino {$5 for 1 year/10 issues}
Vogue {$13 for 1 year/12 issues}
Better Homes & Gardens {$9.97 for 1 year/12 issues}

Thanks to Rachel and Amazon’s amazing sale, I hopped online last night and bought myself a Domino subscription {for $5 — incredible!}. Magazine subscriptions make perfect last minute gifts – just order online, then pick up the most recent copy at the store to give to the lucky recipient! Done and done.

{Image from Domino}

{Photo from hannahliesje’s Flickr photostream}

You already know I love Nigella, and her babycakes are another can’t-miss recipe. As proof, I offer our experience making them last night: because we were “cooking by committee,” the mini crocks went ungreased and the oven was somehow set for 200 F instead of 400 F (as the recipe calls for). Despite this, they still came out delicious!

These are also perfect to make for a dinner party, as you can fill the crocks beforehand then refrigerate them until you’re ready for dessert. Make sure you have some vanilla ice cream on hand to cut the intense chocolate-ness, however, as these are not for the faint of heart.

Time: 25 minutes

1/4 cup unsalted butter, softened, plus more for greasing
12 ounces bittersweet chocolate
1/2 cup sugar
4 large eggs, beaten with a pinch of salt
1 tsp. vanilla extract
1/3 cup all-purpose flour
6 individual 6-ounce custard cups/mini baking crocks

Preheat the oven to 400 and put in a baking sheet at the same time. Lay 3 of the crocks on a sheet of doubled wax or parchment paper. Draw around them, remove, and then cut out the discs as marked. Press them into the base of the buttered crocks.

Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Then add the flour until smooth and scrape in cooled chocolate, blending until smooth again.

Divide the batter between the 6 cups and place on the baking sheet that’s already in the oven (it’s best to remove the sheet briefly for this step). Bake for 10-12 minutes. As soon as you take them out of the oven, tip the babycakes onto small plates, add a scoop of vanilla ice cream, and serve.

Serves 6, but they’re so rich they could easily be shared.

Or rather, I went to the ballet. The Boston Ballet’s Nutcracker, to be exact. Last weekend. And oh, it was magical. As someone who danced in the Nutcracker for ten years or so, experiencing it from the audience side always, even now, releases a flood of complicated emotions. We had seats five rows back from the stage, however, which is close enough to see the sweat… I don’t know if this made things better or worse.

Dreamy, dreamy photos by Rachel Papo from a New York City Ballet Nutcracker fitting. Thanks, Rachel!