Dates to Save

For the first taste of the Cara + Alex wedding brand, our save-the-date mailings needed a detailed differentiator. Traditionally received as a basic reminder--wedding couple, date and location--our version begged for creativity and clean, sophisticated production to set the stage for our March affair.

I'm lucky to spend my days alongside a team of brilliant creatives at DCA, a Memphis-based creative communications consulting firm. They've treated my and Alex's wedding as a formal client with brand attributes and applications; and the save the date mailer and wedding website were the first steps of the process. Pairing DCA's design with The Stovall Collection's talented production team was a match made in heaven. Stovall's copper foil and embossment expertise marked the best introduction for our out-of-town wedding guests.

We needed a Caramelized touch to the trusted package, of course; so a candied dates recipe was featured to help "save the dates." I hope you'll try it out!

Makes 24 dates

1 lb. (about 2 dozen) pitted medjool dates ½ cup raw walnuts, halved 1 cup unrefined organic cane sugar ¼ cup water

1. Make small length-wise cut in each date and insert walnut half.

2. Lightly brush each date in water.

3. Roll dates in sugar individually until well coated, then place on parchment paper.

4. When dry, dates can be stored in muslin bag or airtight container.

Late Summer Peach Crumble

Feeling peachy this week? If so, you're in luck.

For an even sweeter end to summer, turn a farmers market bounty into a show-stopping dessert. Ripe peaches caramelize in the oven with a coarse crumble of healthy-ish ingredients, including King Arthur whole wheat flour. As Jeannine of Love & Lemons suggests (who inspired this recipe), serving piping hot with scoops of vanilla bean ice cream.

Makes 8 servings

2/3 cup rolled oats 2/3 cup chopped pecans 1/2 cup whole wheat flour 2/3 cup brown sugar 1 teaspoon cinnamon pinch of salt 6 tablespoons cold butter 8 peaches, sliced

1. Preheat the oven to 350 degrees and brush an 8"x8" baking dish with butter.

2. Use a food processor to pulse the oats, pecans, flour, sugar, cinnamon, and salt. Add the butter and give it a few short pulses until the the mixture clumps together. If too dry, add water one teaspoon at a time. If too wet, add a little more flour.

3. Place the sliced peaches into the dish, sprinkle the crumble mixture on top and bake until the topping is golden brown and the fruit is soft, about 18-20 minutes.