By the way, if you enjoy peeking into the goings on at the L&L studio, like our facebook page to see lots more!

A bittersweet goodbye to our funky little rental / Christmas lunch in Bali / Gold wax seals / Vintage stamps on kraft box mailers! / Nathan and me on our motorbike while traveling in Thailand / A bright new studio in the works / hand-torn edge RSVP cards / under paintings for my upcoming show

Harbor waves and palms trees made for the perfect backdrop for this beach-side ceremony, which took place on beautiful Santa Catalina Island located just off the Southern California shore.

We were excited to create an invite suite and wedding day paper goods with contemporary herringbone accents and pops of ocean blues and yellow to perfectly match the sun and sand of this nautical affair.

Take a look at ALL the lovely details as photographed by MoHa Photography below!

Although I could have worn my bathing suit and flip flops yesterday, I can sense that the season is changing. The morning air is feeling a little crisper, the evening light a bit more romantic . . . and there are pumpkins everywhere! I’ll admit, I’ve had many things other than baking on my mind lately, but the recent feeling of shifting seasons has inspired me to get creative in my kitchen again. The first results of which are classic pumpkin muffins. These muffins are easy to make, moist, and delightful. The perfect breakfast to get your fall day going.

Pumpkin Muffins
from Smitten Kitchen

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/3 cup vegetable oil
2 large eggs
1 teaspoon pumpkin-pie spice
1 1/4 cups plus 1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Put oven in middle position and preheat oven to 350°F. Put liners in muffin cups.

Combine baking powder and flour in one bowl. In separate bowl, whisk together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about three-fourths full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and wooden pick or skewer inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

Photography:  Lavender & Twine   /   Event Design & Coordination:  Twine Events  /  Floral Design:  Twig & Twine  / Paper Goods & Stationery:  Lilly & Louise  / Cake:  The Scootabaker  / Tabletop Rentals:  Casa De Perrin  /  Bride’s Attire:  Saja  /  Hair & Makeup:  TEAM Hair & Makeup  /  Hair Accessories:  Lo Boheme  /  Kite & Driftwood Hearts:  Bramble Workshop

Fabric bunting banners for a bright and cheery wedding shower / PEACHES! I can’t get enough / Fruit Pizza, a summer staple / Onesie baby shower invitations / Peachy & Skip beat the heat / Sweet treats from a friend / Custom return address stamps / Nutmeg, a new furry friend.

PS. Please bear with us as we’re trying to work out only one kink with the new website: blog commenting. For now, feel free to leave comments through your facebook account. Thanks!

Yes, Lilly & Louise is all grown up! We’ve freshened up our look, put on some more ‘grown-up shoes,’ and have showcased the latest and greatest paper goodness to come out of the Lilly & Louise studio. We hope you’ll stop by and take a look around.