Season to Sparkle | The Party Hop

I know it's been a while since I've posted, so let me make it up to you with something really special this week... my friends, get ready to party hop!

To help inspire your holiday party planning, I've joined Sara of Confetti Sunshine and a team of talented creative bloggers to bring you the 'Season to Sparkle'. Cheerful color meets modern design in this glitzy party setting and I love everything about it.

There are loads of shiny happy DiYs planned throughout the week, but first a shout out to Tiny Prints who joined us to sponsor this event and provided some great ideas of their own.  Just look at this clear acrylic serving tray... I want one on my coffee table stat.

Be sure to stop by throughout the week to find out how to bring this party theme to life.  Tomorrow I'll be sharing my tutorial for that super sparkly sequin wreath, and more!  

#thepartyhop holiday bloggers:  Confetti Sunshine  // Frog Prince Paperie // LGRollins // You-Make-Do // Me and My Insanity // Bump Smitten // Paisley Petal Events // Mod Podge Rocks // Whatever Dee Dee Wants // Squirrelly Minds // Kojo-Designs //  
 
The following Tiny Prints items were featured in the Season to Sparkle:

pillow // invitations // custom gift wrap // tray // easel art

For more from the Season to Sparkle party hop series, click here.

Bing Cherry Cobbler Bars

Looking for the perfect dessert to bring to a Fourth of July party this weekend?

These cobbler bars. Do it.

See below for the recipe, and have a happy 4th!

images © cake. | events + design

Bing Cherry Cobbler Bars
recipe adapted from here

makes about 24 bars

Ingredients
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour (I substituted 1c for wheat flour)
1 cup cold unsalted butter (2 sticks)
1 egg
1/4 teaspoon salt
zest + juice of one lemon
1/2 cup white sugar
4 teaspoons cornstarch
4 cups fresh cherries

Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. Remove all cherry stems & pits (I used a pitter) and cut cherries into quarters or chop into small pieces.
3. In a medium bowl or a stand mixer, mix together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest.
4.Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough down into the prepared pan.
5. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the cherries. Sprinkle the cherry mixture evenly over the crust. Crumble remaining dough over the cherry layer.
6. Bake for 45 minutes, or until top is slightly brown. Allow to cool on counter for 30 min, then place in the fridge to cool for an additional 1-2 hours before cutting into squares.