Signature cocktails are very popular these days.  Not only it adds a festive and personal touch to your wedding, but it can also be a budget saver.  You can serve several signature cocktails during your reception to limit other alcoholic berverage consumption.

Check out these celebrity recipes from Instyle wedding-

Left – Splurge, this beautiful headband is made of Swarovski crystals and pearls.  By Enchanted Headpieces Atelier, $750

Right – Steal, this comfy headband is made of cream beads with iridescent sequins.  By ClybournAve Etsy store, $14.99

Left – Splurge, Sterling-silver comb with freshwater pearls.  By Yadira Alvarez, $195

Right – Steal, Ivory Pearl comb in silver or gold. By beadsss Esty store, $75

Left – Splurge, Sterling-silver, silk and crystal hairpin.  By Lori London, $120

Right – Steal, Ivory feather flower hairpin.  By brendasbridalveils Esty store, $38

Credit – Splurges, Instyle Wedding.  Steals, Etsy.com

Brides and grooms – if you have not purchase your wedding bands, you must check out Blue Nile.  It is an online store with excellent customer services and great products.  You can save 10% off with this coupon code EMALL27 until June 09.

(please note that if you are purchasing an engagement ring, the 10% only applies to the setting and not the diamond)

Credit – bluenile.com

We loved the idea of mini mac and cheese as an elegant passed appetizer when served in dainty ramekins. Bring out those colorful napkins, it is perfect for a spring time shower.

How about some wine and savory Madeleines? Below we have a trio of savory madeleines receipe for you from Martha’s kitchen.

Ingredients

Makes 220 mini madeleines

• 8 tablespoons (1 stick) unsalted butter, plus more for pans
• 2 cups all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• 4 large eggs
• 2 cups whole milk
• 3 1/2 tablespoons finely chopped fresh sage
• 1/2 cup finely chopped pitted olives
• 1/4 cup plus 1 tablespoon finely chopped oil-packed sun-dried tomatoes

Directions

1. Preheat oven to 350. Butter mini madeleine pans.
2. Melt butter in a small saucepan over medium heat until lightly browned, about 2 minutes. Let cool slightly.
3. Whisk flour, cornmeal, sugar, baking soda, and salt in a medium bowl. Whisk in eggs, milk, and browned butter until smooth. Divide batter among 3 bowls. To create 3 different flavors, fold 1 filling into each bowl of batter (sage, olives, and sun-dried tomatoes). Divide batter among pans, filling cups 3/4 full.
4. Bake until golden brown and firm, 8 to 10 minutes. Immediately unmold, and let cool completely on wire racks.

For dessert, end with mini ice cream cups.  Delicate and yummy!!

Credits – Martha Stewart weddings