• Links of Interest
• Recipes

Links

Wedding Links:
The Knot
Wedding Dresses, Wedding Planning, Wedding Cakes, Wedding Vows

Wedding Bee
Wedding blog updated daily by 20 or so real brides across the world

Gathering Guide
Event planning resource for weddings, parties and business events


Other Favorite Links:
Skin Matters
At Skin Matters, science and beauty work together. They offer Laser hair removal, photo rejuvenation, Levulan treatments, facials, chemical peels, permanent makeup, skincare and waxing. Try them out for your pre-wedding pampering!

DeKalb County Business List
DeKalb County's #1 free business search engine.

Georgia Tech Hotels
Need a hotel near Midtown? Check out Georgia Tech Hotels.

Philips Arena Hotels
Stadium Hotel Network offers great rates on over 50 hotels near Philips Arena in the downtown Atlanta area.



Recipes

Because we love everything lemony, we want to share some of our favorite lemon-drop recipes. Have a recipe lemon-inspired recipe you'd like to share to with the world? Send it to us, and we'll post it on our site. Enjoy!

Lee's Really Quite Lemony Cake

This recipe is courtesy of our neighbor, Lee Fields. Thanks, Lee!

Prep/Cook: 1 hour, 45 minutes (plus resting overnight)
Note: The cake needs to sit overnight to develop the texture – somewhere between a pound and a sponge.

Cake:

• 2 sticks unsalted butter, softened
• 2 cups sugar
• 3 eggs, at room temp.
• 3 cups all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup buttermilk, at room temp.
• 2 tbsp. lemon zest
• 2 tbsp. fresh lemon juice

Lemon Icing:

• 4 tbsp. butter, softened
• 2 cups sifted powdered sugar
• 1 1/2 tbsp. lemon zest
• 1/4 cup fresh lemon juice

1.  Preheat oven to 325º.
2.  Grease and flour a 9 x 3-inch Bundt pan.
3.  Cream butter and sugar using an electric mixer on medium speed.
4.  Add eggs, one at a time, beating well after each addition.
5.  Sift flour with baking soda and salt. Stir into creamed mixture until well blended.
6.  Mix in buttermilk, lemon zest and lemon juice. Scrape bowl and mix again.
7.  Pour batter into prepared pan. Bake for 1 hour, 5 minutes or until cake tester comes out clean. Cool on rack for 10 minutes.
8.  To make icing, cream butter and powdered sugar.
9.  Add lemon zest and lemon juice and mix until smooth.
10.  Spread half of icing over cake, letting it drip over sides.
11.  Cool thoroughly and spread on remaining icing.

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Classic Lemondrop Martini

• 3-4 fluid ounces fresh lemon juice to taste
• 2 fluid ounces vodka (citrus flavored works well)
• 3 teaspoons white sugar (fine baking sugar works best)
• crushed ice
• 1 lemon, sliced
• 4 sprigs fresh mint

In a shaker, combine lemon juice, vodka, sugar and ice. Pour into glasses with sugar-dipped rims and garnish with a lemon slice and sprig of mint.

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Lemondrop Blueberry Scones

• 2 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon grated lemon peel
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup lemon yogurt
• 1 egg
• 1/4 cup butter or margarine, melted
• 1 cup fresh or frozen blueberries*
  GLAZE:
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon peel

In a large bowl, combine the first six ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400 degrees F for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones. Yeild: 14 scones.
*If using frozen blueberries, do not thaw before adding to batter.

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Lemon Chewy Crisps

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 1 egg
• 1 tablespoon lemon zest
• 1 1/2 teaspoons fresh lemon juice
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 cups all-purpose flour
• 1/2 cup sliced almonds

1.  Preheat oven to 350 degrees F (175 degrees C).
2.  Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
3.  On low speed, beat in flour just until blended.
4.  Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
5.  Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

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