Prim Rose Hill Studio

♥ Hump Day Humor ♥

2012-01-25T05:12:00.001-05:00

♥ Tea on Tuesday: Dried Cranberry Shortbread Hearts ♥

2012-01-24T14:29:00.001-05:00

Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sifted confectioners' sugar
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped dried cranberries or cherries

Directions:
Heat oven to 325 degrees.with a rack in center. Combine butter, confectioners' sugar, vanilla, flour, and salt in a large mixing bowl. Beat with a wooden spoon until combined but not too creamy. Stir in dried cranberries.

Pat dough evenly into an 8- or 9-inch-square baking pan. Bake until just beginning to turn golden, about 20 minutes. Place pan on cooling rack until cool enough to touch, about 20 minutes. Run knife around edges, remove shortbread, and transfer, right side up, to work surface. Use 1 1/2- to 2-inch heart cookie cutter to cut out cookies. Use a paring knife to trim stray bits of cranberry from edges. Cookies will keep for 5 days at room temperature in an airtight container.

Yield: Makes about 1 1/2 dozen, 1 3/4-inch hearts

~~Martha Stewart, Holiday Cookies 2001, Special Issue 2005~~

♥ Tea on Tuesday: Chocolate-Frosted Heart Cookies ♥

2012-01-17T06:05:00.004-05:00

Ingredients:
3/4 cup butter, softened
1/2 cup sugar
1 egg
4 teaspoons grated orange peel
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1/4 cup semisweet chocolate chips
2 ounces white baking chocolate, chopped
Chocolate, red and pink sprinkles

Directions:
•In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange peel and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well.

• Divide dough in half. Shape into a ball, then flatten into a disk. Wrap each in plastic wrap and refrigerate for 1 hour or until firm.

• On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until edges are golden brown. Remove to wire racks to cool completely.

• In a microwave, melt chocolate chips; stir until smooth. Repeat with white chocolate. Frost half of the cookies with semisweet chocolate and the remaining half with white chocolate. Immediately decorate as desired with sprinkles. Let stand until set. Store in an airtight container.

Yield: 3 dozen.

~~Simple & Delicious, January/February 2010~~

♥ Custom Orders ♥

2012-01-16T11:58:00.006-05:00

I really enjoy making jewelry and making beaded teaballs also. I sold a ton of these between Thanksgiving and Christmas! I was so happy and proud of myself. I even did a few custom orders. I'm always a bit nervous about custom orders because I want it to be perfect and I want my buyer not to be just happy with it, but I want them to be thrilled! :)

I received a request for a custom order Friday for two diabetic medical alert bracelets. I have really gotten into making these. I think I might have shared before that I am diabetic and when I was diagnosed last year, I didn't want to wear one of those ugly chunky metal things. I know you know what I mean. :) So I started "playing" and made myself one. Hmmm...I thought, I wonder if other people feel the same way and hate those ugly ones? So I made a few and put them in my Etsy shop. WOW. I have sold a few and I have gotten such positive feedback on them. My favorite is how pretty they are and so much "nicer "than the photos. LOL. I admit I am a bit amateur on my photography. NOT one of my best talents, that's for sure! So I had fun making 2 bracelets this weekend...and of course, I was nervous as I sent her the pictures. I don't know why...she loved them and bought them! ;) Really I must work on this self-confidence more!

Hope you have a wonderful Week! :)
Sheri

♥ Hump Day Humor ♥

2012-01-11T06:38:00.003-05:00

♥ Tea on Tuesday: True Love Chocolate Cake ♥

2012-01-10T13:38:00.005-05:00

Is it too early to start thinking about Valentine's day? Never! :)

Ingredients:

1/4 cup butter, softened
1-2/3 cups sugar
2 eggs
1/2 cup unsweetened applesauce
2-1/4 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1-1/4 cups water
1 cup (6 ounces) semisweet chocolate chips
•FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
•TOPPING:
3/4 cup flaked coconut
1/2 cup candy hearts

Directions:
•In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.

• Combine the flour, cocoa, baking powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

• For frosting, in a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold in whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.

Yield: 24 servings.

~~Healthy Cooking February/March 2009~~

♥ It's a new year & Tea at Prim Rose Hill ♥

2012-01-05T12:10:00.003-05:00

A new year is always so exciting to me. It's like a fresh slate, a start over. It seems like anything is possible and I always seem to feel inspired and hopeful as I look over the coming year. For 2012, I am hoping to be in better health. And to continue my journey towards being alot healthier than I have been in the past year. Part of that is weight loss, but unlike most people (which I count myself as in the past) who dream big, only to crash a few weeks, or maybe a few days later, I want to continue on what I have started.

After being diagnosed as a diabetic last year, and after much lecturing from my Dr how I should have gastric bypass surgery and I know she means well, but no, that's not for me....I embarked once again on the low-fat/calorie counting adventure...determined that this time was going to be last time. Although I have said that many, many times in the past. And so I did. For about 5 months, I starved myself and counted calories. After having metabolic testing done, I did find out that after years of yo-yo dieting my body has decided that it maintains my weight at a bit under 1700 calories a day. Now if I was to confess my body weight, you would be amazed. ;) My dietician could not believe it. She said with my weight I should be able to eat 2200 calories a day and still lose weight! Oh no. Not me. :( So I kept count 1200 daily calories and that gave me 1 lb a week weight loss. I honestly don't know how I survived this for 5 months.

My Dr kept telling me I was one of those "carb sensitive" diabetics. I eat the carbs and my blood sugar goes sky high. I eat veggies and salads and my blood sugar is happy. After 5 months of starving and only losing 22 lbs, I finally decided to listen to her and quit eating the bread, potatoes, rice, and all those yummy flour products. The result? Blood sugars are once again in the "nice" range & I lost 20 more lbs in only 2 months!! What's even better? I'm not hungry all the time! Am I eating one of those crazy low carb diets? Not exactly. I call it a "low-ER" carb diet. I'm actually vegetarian and I don't eat meat (beef, chicken, pork, etc) but I do eat fish. (No I'm not one of those crazy PETA vegetarians...I just can't digest the meat and tried to start eating fish a few years ago with success). I eat ALOT of veggies and salads with my soy protein and fish. So while I can't claim it as a "low carb" diet (most of those people only eat 25 carbs a day) I do call it a "low-er" carb diet since I eat about 50 - 75 carbs a day. With weight loss success!!

So why am I sharing this on my blog? Well I wanted to let you know I will continue to post all kinds of yummy tea goods made with flour and such. Nothing there will change! :) And I will also continue to publish yummy flour and sugar recipes on my tea blog, Tea At Prim Rose Hill. Hopefully one day I will be able to eat that again, but for me it will be awhile. I wanted to share today about a simple tea I had at home and it was all low-carb goodies. yes, I'm so proud of myself. LOL.

My husband bought me a 3-tier tray that I had seen for Christmas. I can't find alot of my tea things since we moved. I think most are still packed in storage! So while I do have trays, I didn't have one at the moment. We were sitting at the table on New Year's Day and he asked what I was going to do with it. Well use it of course! So while he went out on a service call, I decided to have "afternoon tea" ready when he came home. Talk about surprised! :) It was an impromptu tea and I really enjoyed it. I was thinking about dear Bernideen from Bernideen's Tea Time Blog and a recent post she had where she shared her tea parties from 2011. I felt inspired! It was afterall the first of the year when all things seem possible. So I thought I'd give it a try and see about having one every month. Life is too short to live without tea parties, right? :)

So I thought I'd share my little impromtu afteroon tea party on New Year's Day! Since I grew up on the Eastern Coast, I should tell you we always celebrated holidays with fresh seafood. I guess I haven't outgrown that because I still do the same even though I live 350 miles inward now in the mountains.

Wishing you a healthy and happy 2012 & year full of inspiration and creativity!

have a TEA-licious day!

SHERI

Shall we start with Pan-Seared scallop salad with champagne vinaigrette & she-crab soup? The salad was featured in this month's issue of Tea Time Magazine.

My new 3-tier tray with lots of goodies!

On the bottom we have Shrimp salad on cucumber, spinach artichoke spread with smoked salmon on low-carb bread, and my low-carb cheesecake looking yummy in the background. ;)

The middle tray I tried out a new recipe for low-carb mini scones. Actually not bad!

Yummy cheesecake with strawberries

coconut macaroon cookies

And tea of course! I love these cups. The dinner set is very precious to me because they belonged to my Irish grandmother. I always loved having tea in these with her.

♥ Tea on Tuesday: Basil Cheddar Scones ♥

2012-01-03T05:40:00.000-05:00

Ingredients:
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 cup cold butter, cubed
1 egg
1 cup whole milk
1 cup (4 ounces) shredded cheddar cheese
1/4 cup prepared pesto sauce

Directions:
In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In another bowl, combine the egg, milk, cheese and pesto. Stir into flour mixture just until moistened.

Turn onto a lightly floured surface; knead 8-10 times. Transfer to a greased baking sheet. Pat into a 10-in. circle; cut into eight wedges but do not separate.

Bake at 400° for 20-25 minutes or until golden brown. Serve warm.

Yield: 8 scones.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2003~~

♥ Happy New Year ♥

2012-01-01T00:01:00.001-05:00

♥ Hump Day Humor ♥

2011-12-28T04:52:00.000-05:00

♥ Tea on Tuesday: Gingerbread Scones ♥

2011-12-27T05:44:00.001-05:00

Ingredients:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cold butter
1/3 cup molasses
1/4 cup milk
1 egg, separated
Sugar

Directions:
In a large bowl, combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs.

In a small bowl, combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened.

Turn the dough onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle; cut into 12 wedges and place 1 in. apart on a greased baking sheet.

Beat egg white until frothy; brush over scones. Sprinkle with sugar.

Bake at 400° for 12-15 minutes or until golden brown. Remove from pan to wire rack.

Serve warm. Yield: 1 dozen.

~~Gingerbread Scones in Taste of Home December/January 1997~~

♥ From Me to You... ♥

2011-12-24T00:01:00.003-05:00

♥ Friday Flickr Inspirations: The Nativity ♥

2011-12-23T06:08:00.009-05:00

♥ Hump Day Humor ♥

2011-12-21T06:05:00.001-05:00

♥ Tea on Tuesday: Almond Raspberry Stars ♥

2011-12-20T12:33:00.001-05:00

Ingredients:
3/4 cup butter, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons finely chopped almonds
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 egg white, beaten
1/3 cup raspberry jam

Directions:
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extracts. Stir in flour. Shape into a ball; cover and chill for 15 minutes.

On a lightly floured surface, roll dough to 1/4-in. thickness. With floured cookie cutters, cut dough into equal numbers of 2-1/2-in. and 1-1/2-in. stars. Combine the almonds, sugar and cinnamon. Brush small stars with egg white and immediately sprinkle with almond mixture. Leave large stars plain.

Place 1 in. apart on ungreased baking sheets. Bake small stars at 350° for 10 minutes and large stars for 12 minutes or just until the tips begin to brown. Cool on wire racks.

To assemble, spread enough jam over large star to cover the center. Top with a small star; press lightly (jam should show around edge of small star). Repeat. Let jam set before storing cookies in an airtight container.

Yield: about 3 dozen.

~~Country Woman November/December 1992~~

♥ Friday Flickr Inspirations: Handmade Christmas Wreaths ♥

2011-12-16T11:32:00.006-05:00

kmel

♥ Hump Day Humor ♥

2011-12-14T04:41:00.002-05:00

♥ Tea on Tuesday: Hallelujah! Chocolate-Peanut Butter Bars ♥

2011-12-13T16:38:00.003-05:00

Ingredients:
1 3/4 cups finely crushed graham crackers or vanilla wafers
1/2 cup butter, melted
1/4 cup unsweetened cocoa powder
1 1/3 cups semisweet chocolate pieces
2/3 cup butter
2 1/2 cups peanut butter
3/4 cup butter
1 tablespoon vanilla
3 cups sifted powdered sugar

Directions:
1. Preheat oven to 300 degree F. In a medium bowl stir together graham crackers, the 1/2 cup melted butter, and the cocoa powder. Press into the bottom of a 13x9x2-inch baking pan. Bake for 10 minutes. Cool completely.

2. In a medium saucepan cook and stir chocolate pieces and the 2/3 cup butter over low heat until melted. Carefully spread half of the chocolate mixture evenly over crust. Chill about 30 minutes or until chocolate is set. Cover remaining chocolate mixture; set aside at room temperature.

3. In a large bowl combine peanut butter, the 3/4 cup butter, and the vanilla. Beat with an electric mixer on medium speed until smooth.

4. Gradually beat in as much of the powdered sugar as you can with the mixer, beating on low speed. Stir in the remaining powdered sugar. Pat evenly onto chocolate layer in baking pan.

5. Spread remaining chocolate mixture evenly over peanut butter layer. Cover and chill for 2 hours. Cut into bars.

Makes about 60 bars.

~~Midwest Living~~

♥ Friday Flickr Inspirations: Vintage Christmas Ornaments♥

2011-12-09T05:49:00.002-05:00

Vintage Christmas ornaments from paigek

Old homemade ornament by JSF0864

Vintage snowman from 1950's by deeneedee

Vintage Pixie ornament

Vintage beaded ornaments by shappy scraps

Vintage plastic christmas ornaments by vintagethisretrothat

Vintage Santa ornament by sweetpop

Vintage ornaments by fallon akers

Vintage Reindeer Ornament by hausfrau in melbourne

Indented Vintage Ornaments by Softies Central

♥ Hump Day Humor ♥

2011-12-07T06:10:00.004-05:00

haha, oh that's so funny! ;)

♥ Tea on Tuesday: Mocha Truffles ♥

2011-12-06T05:03:00.001-05:00

Ingredients:
2 packages (12 ounces each) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened
3 tablespoons instant coffee granules
2 teaspoons water
1 pound dark chocolate candy coating, coarsely chopped
White candy coating, optional

Directions:
In a microwave-safe bowl, melt chocolate chips; stir until smooth.

Beat in cream cheese. Dissolve coffee in water; add to cream cheese and beat until smooth.

Chill until firm enough to shape. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.

In a microwave, melt chocolate coating; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Melt white coating and drizzle over truffles if desired.

Yield: about 5-1/2 dozen.

Editor's Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.

~~Taste of Home December/January 1995~~

♥ A Christmas gift ♥

2011-12-05T14:07:00.008-05:00

If you like making jewelry and your friends like your jewelry, what makes the perfect Christmas gift? :) My dear friend Helen, who reminds me of my grandmother, loves the jewelry I make. I have worked with her at my "real" job for almost 15 years now and we've been exchanging gifts for probably almost 15 years now! I always try to find her something unique and something with pink roses--she LOVES pink roses as much as I love tea. :) And of course she always finds me something with tea, many times she finds a unique teacup ornament for my Christmas tree.

I made a pair of earrings for my shop early in the fall and she fell in love with them. She doesn't have pierced ears or I would have gladly given them to her right then! So I decided I was going to order more of the handmade floral beads and make her a pair. Perfect for Christmas! Don't you just love finding that perfect gift? Needless to say, she was THRILLED with them!! I also made her another pair with pink flowers and swarovski crystals--oh, bummer, I forgot to take a picture! And I also made her a green bead and pearl set too--I did remember to take a picture of them! So here they are...the perfect gift for dear sweet Helen who loves dangly earrings!

♥ It's that time of year! ♥

2011-12-01T13:03:00.012-05:00

Busy, busy, busy! OMGoodness! My Etsy sales have soared with the holidays! I am not complaining though. ;) I'm quite happy to be shipping out so much, but I've had to restock alot, especially my tea ball infusers. I seriously need some elves right about now! ;)

I can't believe it's December already! I'm trying to get more teaballs made and in my shop for the holidays. I even have some Christmas-themed ones that I love, love, love! :) I hope to be adding more as soon as my next bead shipment comes in with more charms. So here's a few I've listed for the holidays!

How's your December starting out?

Blue and Silver Bell Tea Infuser

Snowflake Teaball

Christmas Angel Teaball

Oh Christmas Tree Tea Infuser

Santa's Sleigh Teaball

Pink Ribbon Hope Tea Infuser

♥ Hump Day Humor ♥

2011-11-30T13:01:00.003-05:00

♥ Tea on Tuesday: Crisp Lemon Cookies ♥

2011-11-29T12:57:00.003-05:00

Ingredients:
1-1/3 cups butter, softened
2 cups confectioners' sugar
2 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
3/4 cup vanilla or white chips, melted

Directions:
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Gradually add flour and mix well.

Shape dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.

Coat the bottom of a glass with cooking spray; dip in sugar. Flatten cookies with glass, redipping in sugar as needed.

Bake at 325° for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzle with melted vanilla chips.

Yield: about 4-1/2 dozen.

~~Taste of Home Christmas Annual Annual 2009~~

♥ Happy Thanksgiving! ♥

2011-11-24T05:53:00.003-05:00

May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have never a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!

♥ Hump Day Humor ♥

2011-11-23T06:52:00.003-05:00

More Thanksgiving humor! :)

♥ From The Kitchen: Easy Smoked Salmon Spread ♥

2011-11-20T05:28:00.001-05:00

I always make this at the holidays! I love smoked salmon and this tastes superb!

Ingredients:
2 (8 ounce) packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 teaspoon chopped fresh dill weed
2 tablespoons chopped green onion

Directions:
1. In a medium bowl, stir cream cheese until it is no longer in a hard form. Add salmon, Worcestershire sauce, hot pepper sauce, dill and onion; mix well. Flavors will intensify if left to sit overnight. Serve.

♥ Christmas Jewelry Colletion ♥

2011-11-17T10:55:00.015-05:00

Oh yes, it is quickly approaching that time of year again. We can barely get past Halloween and we are blasted with Christmas music, holiday sales, and Christmas lights everywhere. Ok, I love all those, but I like to get past Thanksgiving first. If you're in the retail business you know you have to start early. And if you make jewelry, then you had better be ready to go by Halloween. Well, I happen to be one of the slackers. ;) I am hoping to get alot of items done this weekend and posted in time to start my Black Friday sale in my Etsy shop. Only I think I will start it a day or two early since most people are off work and when they're not stuffing themselves on turkey & watching tv & napping (yes, I do love this holiday!) they will be online shopping for some good buys. I know the past few years I have done alot of shopping online. I personally can't take more than one day at the crowded malls. :)

So here's a preview of some items I'm listing in my etsy shop. I'm even going to have a sale of save 20% off purchases starting Wednesday, November 23rd, Coupon Code: Noel2011. I will be listing more jewelry and tea ball infusers before then too.

Hope you have a wonderful Thursday!

Sheri

Holly Berries beaded Bracelet & Earring Set
This set is part of my Christmas Collection. The bracelet features in the center three cranberry red beads with gold-plated leaf accents. The rest of the bracelet is emerald green AB swarovski bicone beads and small gold beads. The gold-plated heart toggle clasp adds the finishing touch.

Bracelet measures 8 inches in length.

I have also included matching earrings that feature the cranberry red beads with gold-plated leaf accents & emerald swarovski AB beads. They dangle approximately 2 inches.

Bronze and Gold Stone beaded Necklace & Earring Set
The bracelet features in the center two cathedral beads in a gorgeous peacock blue. It has a center round bead & two square beads that are gold stones--they have beautiful specks of gold dust that shimmer and sparkle with every movement. The rest of the beads are clear and amber faceted beads with copper bronze coating that sparkle in the light. Small gold beads are used for the spacers. The gold-plated toggle clasp adds the finishing touch.

Bracelet measures 7 3/4 inches in length.

I have also included matching earrings that feature the gold stones and the peacock blue cathedral beads. They dangle approximately 2 inches.

Frosty Christmas beaded Bracelet
This handmade silver & red beaded bracelet is part of my Christmas jewelry collection. The bracelet features two small and one larger center crackle beads. Smaller silver beads with red glass pearls make up the rest of this bracelet. The antiqued silver toggle clasp adds the finishing touch.

Bracelet measures 7 1/2 inches in length.

Christmas Jewels Beaded Bracelet
This handmade beaded bracelet is part of my Christmas jewelry collection. The bracelet features 6mm round swarovski AB beads that shimmer beautiful in the light! Colors are jewel tones--purple, green, blue, gold. The gold-plated toggle clasp adds the finishing touch.

Bracelet measures 7 1/2 inches in length.

Pink Lady Swarovski beaded Bracelet

This handmade beaded bracelet is part of my Christmas jewelry collection. Dreaming of a Pink Shabby chic Christmas? Then this is the bracelet for you! Very dainty and so pretty. Center glass bead features multi-colored swirls on white background. It is flanked by two octagon flat swarovski beads. The rest of the beads are pink and purple swarovski bicones , pink glass pearls, & gold beads. The gold-plated toggle clasp adds the finishing touch.

Bracelet measures 7 1/4 inches in length.

♥ Hump Day Humor ♥

2011-11-16T06:51:00.002-05:00

♥ Tea on Tuesday: Pumpkin Gingerbread ♥

2011-11-15T05:20:00.001-05:00

Ingredients:
3 cups sugar
1 cup vegetable oil
4 eggs
2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.

3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.

4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

24 slices.

♥ Hump Day Humor ♥

2011-11-09T11:40:00.005-05:00

Time for the Thanksgiving humor! :)

♥ Tea on Tuesday: White Chocolate Cranberry Cookies ♥

2011-11-08T01:37:00.001-05:00

Ingredients:
1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips

Directions:
In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.

Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks.

Yield: 2 dozen.

~~Taste of home~~

♥ Hump Day Humor ♥

2011-11-02T06:18:00.001-04:00

OH! That's what's at the end of the rainbow!! ;) LOL

♥ Tea on Tuesday: Pumpkin Whip ♥

2011-11-01T06:04:00.000-04:00

Ingredients:
1 package (3.4 ounces) instant butterscotch pudding mix
1-1/2 cups cold milk
1 cup canned pumpkin
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
Gingersnaps, optional

Directions:
In a large bowl, beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.

Yield: 6 servings.

~~Taste of Home, October/November 1994~~

♥ Wishing you... ♥

2011-10-31T06:00:00.001-04:00

♥ Crochet: BASKETWEAVE TOWEL TOPPER ♥

2011-10-29T06:40:00.001-04:00

I've been looking for a towel topper pattern to make a few of these for the holidays. I find so many pretty holiday towels and love the hang them on my stoves' oven door handle...easy to grab when I need it! Hope you enjoy! :)

MATERIALS:

4 ply Cotton
Steel Hook Size 1
G Hook
Small Button
Yarn Needle/Sewing Needle
Coordinating Sewing Thread
Stitches Used: ch, sl st, sc, hdc, dc, bpdc, fpdc.

Difficulty: MEDIUM/DIFFICULT

NOTE: Choose a dish towel that has the same print on each half. Cut the towel in half and hem the cut edge as this makes it easier to incorporate the first row.

**I like to just fold over the top of the towel and start my first row there....I like the whole towel and need it for all my messes. :)

R1: Using the Steel Hook Size 1, work 45 sc evenly spaced along cut edge of towel. Ch3, turn.

R2: Use the G hook throughout the remainder of the pattern. Dc in ea st (45dc)

R3: Sl st around front of dc just made. Ch2. Fpdc around next 4 sts. (Bpdc around next 5 sts, Fpdc around the next 5 sts) across.

R4: Sl st around back of dc just made. Ch2. Bpdc around next 4 sts. (Fpdc around next 5 sts, Bpdc around next 5 sts) across.

R5: Sl st around back of dc just made. Ch2. Bpdc around next 4 sts. (Fpdc around next 5 sts, Bpdc around next 5 sts) across.

R6: Sl st around front of dc just made. Ch2. Fpdc around next 4 sts. (Bpdc around next 5 sts, Fpdc around next 5 sts) across.

R7: Sl st around back of dc just made. Ch2. Bpdc around next 4 sts. (Fpdc around next 5 sts, Bpdc around next 5 sts) across.

R8: Rep R7.

R9: Rep R6.

R10: Rep R7.

R11: Ch2, turn. (Dc between next 2 sts) across.

R12: Ch2, turn. (Dc dec over 2sts) across to last st. Dc in last st.

R13: Ch2, turn. (Dc dec over 2 sts) 5 times. Dc in next st. (Dc dec over 2 sts) 5 times. Dc in last st.

R14: Ch2, turn. (Dc dec over 2 sts) twice. Dc dec over 3 sts. (Dc dec over 2 sts) twice. Dc in last st.

R15-28: Ch2, turn. Dc in ea st. (7dc).

R29: Ch2, turn. Hdc in next 2 sts. Ch1, sk next st, hdc in last 3 sts.

R30: Ch1, turn. Sc in same st. 6dc in ch1 sp. Sc in last st.

Sew button at center of R15.
NOTE: The skipped stitch on R29 forms the button hole.

Fasten Off.

~~I found this at: Crochetnmore.com ~~

♥ Hump Day Humor ♥

2011-10-26T06:08:00.001-04:00

♥ Tea on Tuesday: Halloween Layered Fudge ♥

2011-10-25T15:30:00.005-04:00

Ingredients:
*1 teaspoon butter
*2 cups (12 ounces) semisweet chocolate chips
*1 can (14 ounces) sweetened condensed milk, divided
*8 ounces white candy coating
*1/4 teaspoon orange extract
*2 to 4 drops orange paste food coloring

Directions:
Line an 8-in. square pan with foil; butter foil and set aside.

In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.

Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.

Yield: about 2 pounds.

Nutrition Facts: 1 piece equals 64 calories, 3 g fat (2 g saturated fat), 2 mg cholesterol, 8 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

~~Taste of Home: Halloween Party Favorites~~

♥ Oh how cute...Apple jackets for National Apple Day! ♥

2011-10-21T05:31:00.002-04:00

I found this online and HAD to share it with my readers!! I'm going to go looking for Mollie Makes magazine right now!!

Go on, you know you want one – they might not be practical, but they're so irresistible! This is a very simple pattern from Mollie Makes using the most basic of crochet stitches. You don't even have to know how to decrease – just miss a stitch out where the pattern says so.

WHAT YOU WILL NEED:

Cotton DK yarn
3.5mm crochet hook
Embroidery needle
Button

ABBREVIATIONS:

ch – chain
dc – double crochet
rep – repeat
sl st – slip stitch
st – stitch

WHAT TO DO:

Start with a slip knot. Work 4 chain, join to form a loop with a slip stitch into first chain.

Round 1: ch1, 9dc into central loop, sl st into 1st chain to close up the circle.

Round 2: Working in the round, 2dc into each subsequent stitch (approximately 18 sts).
Insert a contrast colour yarn marker (3cm length of yarn positioned horizontally between the last stitch and the first one of the next round) at this point, this will allow you to see when you have completed a 'round' and stops you from worrying about counting stitches.

Round 3: 1dc into each st

Round 4: *2dc into next st, 1dc into following st*, rep from * to * until you reach yarn marker.

Round 5: rep Round 3

Round 6: rep Round 4

Rounds 7-13: rep Round 3

When you reach the end of round 13, you need to begin working backwards and forwards rather than around and around. This will create the opening at the top of the cosy.

Round 14: ch1, turn the cosy and work in the opposite direction. 1dc into each st. Stop at the last stitch before the 1st chain.

Round 15: ch1, turn *1dc in to each of the following 10 stitches, skip one stitch (i.e., miss a stitch between your previous dc and next dc)*, rep * to * until you reach the end of the row – don't worry if there aren't 10 stitches in the final group.

Round 16: ch1, turn crochet, rep round 14

Round 17: ch1, turn *1dc in to each of the following 8 stitches, skip one stitch (i.e., miss a stitch between your previous dc and next dc)*, rep * to * until you reach the end of the row. When you arrive at the end of the row, ch12 and using a sl st join the last chain back to the main body of crochet to form a loop for the button. Cut the yarn and using an embroidery needle, work it into the back of the cosy. Sew the button to the cosy opposite the loop.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
About the designer

Sara Sinaguglia is a 30-something mother of two who runs a cookery school, has a Folksy shop, an Etsy shop and writes a blog. We're not sure how she has time to crochet apple cosies but we fell for them. Read her blog at: onechurchillsgreen.typepad.com

About Mollie Makes

Mollie Makes is a brand new craft magazine that focuses on contemporary fabric crafts, providing readers with inspiring projects from around the world. At Mollie Makes we enjoy making, collecting, crafting and thrifting. We love to hunt for bargains, spend way too much time on crafty blogs and are happiest meeting up with friends and working on the latest project we've got on the go. molliemakes.com

Special subscription offer for Guardian readers (offer ends 31st January 2012): Subscribe to Mollie Makes and save up 40%

Project first appeared in Mollie Makes magazine issue 1.

♥ From The Kitchen: Butternut Squash Soup ♥

2011-10-20T06:19:00.002-04:00

For a lovely decorative autumnal touch, serve soup from a hollowed-out pumpkin tureen.

Ingredients:
2 tablespoon(s) unsalted butter
1 cup(s) chopped onion
2 1/2 pound(s) butternut squash, peeled, seeded and cubed (about 6 cups)
1/2 Granny Smith apple, peeled, cored and diced
3 cup(s) low-sodium chicken broth
1 1/2 cup(s) apple cider
1/4 cup(s) apple brandy
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) chopped fresh thyme
1/4 teaspoon(s) fresh-ground pepper

Directions:
1.Melt the butter in a large stockpot over medium-high heat. Add the onions and sauté until softened, about 5 minutes. Add the squash and apple and sauté for 5 more minutes. Add the remaining ingredients and bring the mixture to a boil.

2.Reduce heat to a simmer, cover, and cook until the squash is tender, about 20 minutes. Remove from heat.

3.In small batches, carefully puree the soup in a blender or food processor until very smooth. Serve immediately or refrigerate for up to 3 days.

Serves 8.

~~Country Living Recipe~~

♥ Hump Day Humor ♥

2011-10-19T06:52:00.000-04:00

♥ Tea on Tuesday: Chocolate Pumpkin Cupcakes ♥

2011-10-18T11:04:00.003-04:00

Cupcakes:
Ingredients:
2 1/2 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1 cup(s) good-quality cocoa
2 tablespoon(s) good-quality cocoa
1 tablespoon(s) baking powder
1 1/2 teaspoon(s) baking soda
2 1/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) fresh-grated nutmeg
3/4 cup(s) buttermilk
1 1/2 cup(s) pumpkin purée
1 1/2 teaspoon(s) vanilla extract
2 1/4 stick(s) unsalted butter, softened
1 1/2 cup(s) (firmly packed) dark brown sugar
1 1/2 cup(s) granulated sugar
5 large eggs
Orange Cream-Cheese Frosting(see below)

Directions:

Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.

Bake the cupcakes: Heat oven to 375 degrees F. Place cupcake liners in standard cupcake tins and fill each with 1/4 cup of batter. Bake for 22 minutes.

Assemble: Top cupcakes with frosting. Refrigerate until ready to serve.

Makes 36 cupcakes.

Frosting:
Ingredients:
1 package(s) (8-ounce) cream cheese, softened
1/4 cup(s) (1/2 stick) unsalted butter, softened
1 tablespoon(s) fresh orange juice
1 teaspoon(s) grated orange zest
1/2 teaspoon(s) pure vanilla extract
4 cup(s) confectioners' sugar
1/4 teaspoon(s) orange food coloring

Directions:
Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.

Add the sugar and continue to beat until light and creamy -- about 3 more minutes.

Add the food coloring and gently stir until the color is uniform.

Chill the frosting until ready to ice the cupcakes.

~~Country Living~~

♥ I'm back! ♥

2011-10-17T15:53:00.005-04:00

I was temporarily out of service here. Not my computer, but just me in general. I think I was getting a bit burnt out on working, and blogging, and everything. :( But we just came back from a beautiful week in Tennessee and I feel much better now. I have lots to catch up on with my blogging and I feel inspired again to get busy with jewelry making!

♥ Tea on Tuesday: Chocolate Pumpkin Bread ♥

2011-10-11T06:34:00.001-04:00

Ingredients:
3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
2/3 cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted

Directions:
In a large bowl, combine the first six ingredients.

In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.

Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.

To use frozen bread: Thaw at room temperature.

Yield: 2 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 242 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 169 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

~~Quick Cooking November/December 2005~~

♥ Hump Day Humor ♥

2011-10-05T05:27:00.001-04:00

♥ Tea on Tuesday: Pumpkin Ginger Scones ♥

2011-10-04T14:58:00.000-04:00

Ingredients:
2 cups all-purpose flour
7 tablespoons plus 1 teaspoon sugar, divided
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
5 tablespoons cold butter, divided
1 egg, lightly beaten
1/4 cup canned pumpkin
1/4 cup sour cream

Directions:
In a large bowl, combine the flour, 7 tablespoons sugar, baking powder, cinnamon, salt, ginger and baking soda. Cut in 4 tablespoons butter until mixture resembles coarse crumbs. Combine the egg, pumpkin and sour cream; stir into dry ingredients just until moistened.

Turn onto a floured surface; knead 10 times. Pat into an 8-in. circle. Cut into eight wedges.
Separate wedges and place on a greased baking sheet. Melt remaining butter; brush over dough. Sprinkle with remaining sugar.

Bake at 425° for 15-20 minutes or until golden brown. Serve warm.

Yield: 8 scones.

Nutrition Facts: 1 serving (1 each) equals 249 calories, 9 g fat (6 g saturated fat), 51 mg cholesterol, 372 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein.

~~Quick Cooking November/December 2005~~

Just haven't felt well....

2011-10-03T03:05:00.001-04:00

I have been working away on some new jewelry. I haven't posted much in the past few weeks because I've really been under the weather. I don't know if it's just a bug or what. At any rate, I think I'm starting to feel better and decided to "play" with my jewelry again. I've been slacking here and Christmas is coming! Of course it is October which is breast cancer awareness month, so I've added some jewelry for that too. Hope you're doing well!

Medical Alert bracelet for Diabetics

Swarovski Dangle Breast Cancer Awareness Earrings

Breast Cancer Awareness Lampwork Earrings

Beaded flower and pearl in antique brass SET

Christmas Red Cameo roses earrings

Angel earrings

♥ Friday Flickr Inspirations: I love pearls ♥

2011-09-30T14:42:00.007-04:00

jewelrybynala: Spring burst swarovski and pearl earrings

gilliauna: Sea pearls cluster bracelet

momo_dream: pink rose and pearl drop earrings

yaylove: pearl and czech glass copper cluster ring

melekdesigns: Sterling silver freshwater cultured pearl necklace

janadesan: Cascade of Elegance

Wonderland Creations: Pearl drop earrings

♥ Hump Day Humor ♥

2011-09-28T10:39:00.004-04:00

♥ Tea on Tuesday: Toffee-Pear Sticky Pudding ♥

2011-09-20T11:58:00.007-04:00

Ingredients:

1 1/4 cups water
1 1/4 cups pitted whole dates, preferably Medjool dates
1 cup chopped peeled fresh pears
1/2 teaspoon baking soda
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
1/3 cup butter, softened
2 eggs
1/2 teaspoon vanilla
1 recipe Toffee-Pear Sauce

Directions:
1. In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.

2. Preheat oven to 350°F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.

3. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.

Toffee-Pear Sauce: Peel and core 1 fresh pear; thinly slice pear. In a medium skillet melt 1 tablespoon butter over medium heat. Add thinly sliced pear; cook for 2 to 3 minutes or until tender and lightly browned, turning pears occasionally and reducing heat to low if pears brown too quickly. Set aside. In a small saucepan melt 1/2 cup butter over medium heat. Stir in 3/4 cup packed dark brown sugar. Bring to boiling, stirring until sugar dissolves. Boil gently, uncovered, for 5 minutes, stirring occasionally. Carefully stir in 3/4 cup whipping cream. Bring to boiling. Remove from heat; stir in 1 teaspoon vanilla. Divide sauce in half. Stir pears into one portion.

Serves 9-12.

~~BHG~~

♥ Friday Flickr Inspirations: Polymer Clay Bracelets ♥

2011-09-16T05:54:00.002-04:00

Fulgorine: Polymer Clay and Seed beads bracelet

Flamory: Red-0range flowers

K. Hernandez: Green Sculpted Bracelet

Cara Jane Jewelry: Polymer Clay flowers

p auntgriz: Polymer Clay Cloisonne Bracelet

Julie-Ann T: Purple Tie Dye bracelet

chickiegirlcreations: Black and white swirly cuff with polymer beads

BeadazzleMe: Asian Bracelet

Stroll the Shops for Christmas SIGN-UPS

2011-09-15T05:59:00.005-04:00

Jan @Jan Tanis Designs is having another "Stroll the Shops for Christmas" this year and I'm included in it! I'm looking forward to participating this year and have been thinking on some Christmas designs to do for this. Maybe I'll make a Christmas-themed charm bracelet or earrings....or a Christmas-time tea infuser. Are you interested in joining or want to know more? Sign-ups are going on now and you can also find out more information about this exciting time!! Just click HERE.

♥ Hump Day Humor ♥

2011-09-14T05:25:00.001-04:00

♥ Tea on Tuesday: Apple Pinwheels ♥

2011-09-13T12:44:00.003-04:00

Ingredients:
1/3 cup water
1/3 cup butter
1-1/3 cups sugar, divided
2 tubes (8 ounces each) refrigerated crescent rolls
3 cups finely chopped peeled tart apples
1 teaspoon apple pie spice

Directions:
In a saucepan, combine water, butter and 1 cup sugar; cook over medium heat until butter is melted and sugar is dissolved. Set aside.

Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine the apples, pie spice and remaining sugar; sprinkle over dough to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. rolls; place in a greased 13-in. x 9-in. x 1-in. baking dish. Pour syrup over rolls.

Bake at 350° for 20-25 minutes or until golden brown. Serve warm.

Yield: about 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 110 calories, 5 g fat (2 g saturated fat), 7 mg cholesterol, 100 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

~~Quick Cooking, May/June 1998~~

♥ Friday Flickr Inspirations: Quilling ♥

2011-09-09T11:02:00.013-04:00

luhveras: Floral wreath

karensasine: Quilled Peacock

ACraftGeek: Decorative Quilled Box

marilyn mclellan

Austin Wedding Blog

Sidda's Mom: Snowflake

Louvell D'souza : Quilling on Candle

Rafal Wojcik: Quilled Easter Eggs

♥ Hump Day Humor ♥

2011-09-07T11:20:00.002-04:00

If my cat could talk! LOL

♥ Tea on Tuesday: Lemon Verbena-Walnut Cake ♥

2011-09-06T06:33:00.001-04:00

Ingredients:
Cake:
1/2 cup boiling water
4 lemon verbena tea bags
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large egg whites
1/2 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup applesauce
1/4 cup canola oil
1/2 cup chopped walnuts, toasted
Cooking spray

Glaze:
3/4 cup powdered sugar
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice

Directions:
Preheat oven to 350°.

To prepare cake, pour 1/2 cup boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool tea to room temperature.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add granulated sugar and brown sugar; beat well. Add brewed tea, applesauce, and canola oil; beat until well blended. Gradually add flour mixture; beat just until moist. Fold in walnuts. Pour batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine powdered sugar and rind in a small bowl. Add juice, stirring with a whisk until smooth. Drizzle glaze over cake; let stand until set.

Yield: 1 loaf (12 slices)

~~Cooking Light, NOVEMBER 2007~~

♥ Friday Flickr Inspirations: Charm Bracelets ♥

2011-09-02T06:03:00.007-04:00

inspirational: Victorian-style charm bracelet

Emma Baird: Seashell charm bracelet

stella zhou: "spreading the love" vintage floral charm bracelet

ZarafaDesigns: Silver Sea Shore charm bracelet

ukwendy: Winter Wonderland charm bracelet

Elodie Beads: Away with the fairies charm bracelet

JennySmart2: Charm Bracelet

♥ Hump Day Humor ♥

2011-08-31T16:02:00.003-04:00

Haha, oh yeah, my husband would like this one! ;)

♥ Tea on Tuesday: Blackberry-Almond Tea Cakes ♥

2011-08-30T05:48:00.001-04:00

Ingredients:
1/2 cup (1/4 lb.) butter, at room temperature
1/4 cup granulated sugar
1 package (7 oz.) almond paste
2 teaspoons freshly grated orange zest
2 large eggs
1 cup all-purpose flour
2 cups fresh blackberries
Powdered sugar

Preparation:
1. Preheat oven to 350°. In a bowl, combine butter, granulated sugar, almond paste, and orange zest. With a mixer on high speed, beat until mixture is blended, about 2 minutes. Add eggs and beat until fluffy, 1 or 2 minutes. Add flour, stir to mix, then increase speed and beat until well blended. Batter will be thick.

2. Fill a pan of 12 buttered or paper-lined muffin cups (1/2-cup capacity) about 2/3 full with batter. With a small flexible spatula, spread batter smooth. Arrange a few blackberries on top of batter in each cup; lightly press berries into batter.

3. Bake until cakes are golden brown, 25 to 30 minutes. Cool in pan about 5 minutes. Serve dusted with powdered sugar.

Yield: Makes 12 cakes

~~Sunset, JUNE 2006~~

♥ Friday Flickr Inspirations: Cross Stitch ♥

2011-08-26T05:43:00.011-04:00

roomontheleft: The cat

kathymk: All is calm

beefranck: Butter my Muffin

mizamus: Cherished Teddies

Ruby0042: Hugh Laurie aka "House"

marijane55: Poof!

♥ Hump Day Humor ♥

2011-08-24T05:42:00.002-04:00

♥ Tea on Tuesday: Earl Grey Tea Cookies ♥

2011-08-23T05:39:00.002-04:00

Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 tablespoons Earl Grey tea leaves, from approximately 6 tea bags
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup unsalted butter, cut into pieces

Preparation:
Heat oven to 375° F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.

Add the vanilla, 1 teaspoon water, and the butter. Pulse together until a dough is formed.

Divide the dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.

Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Yield: Makes 6 dozen

~~Real Simple, MAY 2005~~

♥ Gather ye rosebuds while ye may ♥

2011-08-22T11:08:00.014-04:00

I was going through some pictures I took earlier in the year and came across these beautiful roses! These were taken at the Gatlinburg Inn in Gatlinburg TN. They have the most beautiful roses gardens and the security guard was kind enough to let us take pictures on their premises. The fragrance was intoxicating! I don't know what kind of roses they are, but I really would love to find out. Sometimes roses are pretty but have only a faint fragrance. Not these! Beautiful and heavenly! Hope you have a wonderful week!

♥ New Earrings in my Etsy Shoppe ♥

2011-08-20T04:33:00.003-04:00

I enjoy making jewelry in addition to my teaballs and infusers. :) I think these would be perfect for afternoon tea! Ok, maybe I'm a bit biased. LOL. But these are some of my new "pretties" in my Etsy Shoppe. Hope you have a wonderful weekend!

Soft Spring Colors Lampwork Earrings

Peach Roses Lampwork Earrings

Blue Hydrangea Flower Lampwork Earrings

Violets and Roses Lampwork Earrings Aqua Cameo Lampwork Roses Earrings

♥ Friday Flickr Inspirations: Tilda ♥

2011-08-19T04:35:00.011-04:00

RollinFabric: Tilda bag

Katarina Verden: Tilda Tea Cosy

Petra Budag: Tilda Cupcakes

CuddlyAngel: Tilda Mermaid

Kruschkiste: Handmade Tilda Slippers

Countrykitty: Pink Tilda goose

Lilybel: Tilda Cushion with bird

Faerie Nuff: Tilda Lamb with Tilda Angel Tins

♥ New for my Etsy Shoppe ♥

2011-08-18T04:29:00.003-04:00

Guess what? New Tea Infusers in my Etsy shoppe! I just love making these and am so happy that people like them too! I am constantly surprised at the interest in teaballs & infusers. There really are alot of us tea lovers out there! :)

Musical Note Teaball Infuser

Fleur De Lis Heart Tea Infuser

Dragon Teaball Infuser

Bird and Butterfly Teaball Infuser

Key to My Heart Tea Infuser

Bee on Flower Tea ball Infuser

Pink Heart Tea Infuser

♥ Hump Day Humor ♥

2011-08-17T05:57:00.001-04:00

Ohhhhh, how sweet!!!

♥ Tea on Tuesday: Zucchini Chocolate Cake ♥

2011-08-16T06:03:00.000-04:00

Ingredients:
1-3/4 cups sugar
1/2 cup canola oil
2 eggs, lightly beaten
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups shredded zucchini
1 cup (6 ounces) miniature semisweet chocolate chips
1/2 cup chopped pecans, toasted

Directions:
In a large bowl, beat sugar and oil on medium speed for 1 minute. Add the eggs, applesauce and vanilla; beat 1 minute longer. Combine the flour, cocoa, baking soda and salt; add to sugar mixture alternately with buttermilk, beating just until blended. Stir in zucchini.

Transfer to a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 20 minutes. Sprinkle with chocolate chips and pecans. Bake 10-15 minutes longer or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Yield: 18 servings.

~~Light & Tasty April/May 2006~~

♥ Friday Flickr Inspiration: Beaded Chandelier Earrings ♥

2011-08-12T10:38:00.010-04:00

Catherine Marissa: Pink Chandeliers

baublesnbling: Japanise 12 in 2 weave Earrings

ForbesFarm: Rose Swarovski Earrings

aubepinejewelry: Garnet Clover earrrings

Handwired Jewelry Designs: Lengthy Chandelier Earrings

TheBeadDreamer: Bianca Earrings

ayatasarim: Daisies chandelier earrings

StyLynn hawaii

♥ Hump Day Humor ♥

2011-08-10T14:54:00.002-04:00

♥ Tea on Tuesday: Lemon Pound Cake ♥

2011-08-09T13:48:00.004-04:00

Ingredients:
1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
1 tablespoon grated lemon peel
1 tablespoon lemon extract
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1 cup milk

FROSTING:
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon peel

Directions:
In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined.

Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake.

Yield: 12-16 servings.

~~Country April/May 1991~~

♥ Hump Day Humor ♥

2011-08-03T05:58:00.002-04:00

So you ask how hot it's been here??

♥ Tea on Tuesday: Frozen Chocolate Cream Pie ♥

2011-08-02T06:06:00.001-04:00

Ingredients:
1-1/2 cups graham cracker crumbs
5 tablespoons sugar, divided
1/3 cup stick margarine, melted
1/2 cup plus 4 teaspoons semisweet chocolate chips, divided
5 tablespoons milk, divided
1 package (3 ounces) cream cheese, softened
3-1/2 cups whipped topping, divided

Directions:
In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Refrigerate for 30 minutes.

In a microwave-safe bowl, combine 1/2 cup chocolate chips and 2 tablespoons milk. Microwave, uncovered, on high for 1-2 minutes or until melted. Stir to blend; set aside.

In another bowl, beat cream cheese and remaining sugar. Stir in chocolate mixture and remaining milk; beat until smooth. Set aside 1/2 cup whipped topping for garnish. Fold remaining whipped topping into crust.

Freeze for 4 hours or until firm. Garnish with the reserved whipped topping and remaining chocolate chips.

Yield: 8 servings.

~~ Taste of Home February/March 2001~~

♥ Adding more to my Etsy Shoppe ♥

2011-08-01T13:41:00.013-04:00

I did get some new pieces made for my Etsy Shoppe this weekend. A few pair of earrings, a few necklace & earring sets, and 2 of my new designer lampwork earrings. I had so much fun beading away! :) I hope to get them listed in the next day or so. A few of my goodies.....

Pretty black and cream swirl earrings

I love this turquoise bird necklace...it's robin egg blue and so cute

Lovely for autumn...lampwork and glass beads

I call these "toffee"...they would be great for autumn too

And drumroll please..........
Introducing my new Lampwork Designer Line.......

Aqua blue cameo roses in sterling silver

Violet and Roses in Antique Brass

♥ Well, I thought it was exciting ;) ♥

2011-07-30T07:21:00.002-04:00

I had my first package to ship to Australia this week! I know, I know. It may not be a big deal to some, but to me I was really thrilled! Hmmm....does this make me an "international seller" now? LOL. I admit I get excited when I make a sale in my Etsy Shoppe. Yes, I wear a silly smile all day. I love beading and it just makes me happy that someone likes my work enough to buy it. This economy has been a killer for alot of businesses but I'm hanging in there! I keep believing it will get better and one day I'll be doing this full-time. Well, if you're gonna dream, dream big!!

Hope you're having a wonderful weekend! Stay cool & out this heat! :)

SHERI

♥ Friday Flickr Inspiration: Handmade Designer-Style Lampwork Jewelry ♥

2011-07-29T10:42:00.010-04:00

I shared a bit yesterday about how I want to take my Etsy shoppe into another direction with the jewelry making. I used to hate lampwork beads because all I ever saw were those ugly bumpy ones. ;) You know what I mean? I had no idea how beautiful lampwork could be! Of course, you know I love flowers, so of course I naturally migrate towards those. Today I thought I'd share with you where I want my shoppe to go and the designs I want to start making. Hope you have a TEA-rrific weekend!! :) Keep crafting!

pinkcloudsandangels: pearl and lampwork bracelet

ariesdesignstoo: Vineyard Blossoms

Silverfish Designs: Seaside Lampwork bracelet

EternoJewelry: Tussie-Mussie Lampwork Glass and Sterling Earrings

Moonlighting Creations: Lampwork Christmas Bracelet

ctbydonna: Lampwork Earrings with Swarovski Crystals

lauwil243: Aqua Swirl Sterling Silver Lampwork Earrings

♥ Updating my Etsy Shoppe & Starting a New Line of Jewelry ♥

2011-07-28T06:21:00.002-04:00

So what have I been up to lately? I gave up unpacking boxes for awhile and decided to work on my Etsy Shoppe. I have been so far behind in adding new items. I added about 40 new things to the shoppe this past week! Whew. I still have more to add. I'm wondering if I will ever finish. I have sworn to myself I will never get this far behind again and will start adding items as I make them. I think I was going through a bit of depression here lately and was barely keeping up on my blog, much less my shoppe. Thank goodness I think I'm coming through to the other side and I even feel inspired! I bought some new beads and so I will be "playing" this weekend for sure. ;) I hope I can wait that long!

More tea infusers in my shoppe! I LOVE this owl!

I started adding letter openers with beaded handle.

Of course, you know I had to make some teapot earrings! I have more of these to make so I hope to be adding them in the next week or so.

Added some beaded Wine or Bottle stoppers!

Tons of new earrings! All my earrings I have added are inexpensive, most of them under $10. I have people say, well they must not be quality if they are so cheap. Listen, I will let you in on a little secret....if you knew how inexpensive earrings are to make you would be appalled at the prices you are paying elsewhere! Unless they are made with 14K gold pieces or handmade lampwork or handblown glass pieces or the such, they are NOT expensive to make. I don't believe in over-charging or ripping people off. I want you to be happy with your item and come back and purchase more! :)

I have purchased some handmade lampwork beads that are just GORGEOUS and I cannot wait to get started making jewelry with them. It's a new line of jewelry I want to start making...designer pieces at affordable prices. They will be a bit more pricey than my usual earrings because these lampwork beads are handmade by a skilled artisan so they cost quite a bit more for me to purchase, BUT they will be 1/2 to 1/3 of the price of what I have seen listed on Etsy and Artfire so far!! Really, why rip people off? I mean I just don't see it. Personally I don't have $60-$90 to drop on a pair of earrings & I doubt you do too. (That's why they keep sitting in these sellers stores!! You'd think they'd figure that out.) Well, that's just how I feel about it. :)

I hope your week has gone well and you're looking forward to the weekend. I know I am! ;)

♥ Hump Day Humor ♥

2011-07-27T06:52:00.003-04:00

YES! THAT'S HOW HOT IT'S BEEN HERE!! ;) LOL

♥ Tea on Tuesday: Strawberry Tart ♥

2011-07-26T11:45:00.002-04:00

Ingredients:
1 sheet refrigerated pie pastry
3 ounces German sweet chocolate, melted
2 packages (8 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1-3/4 cups confectioners' sugar
2-1/2 cups sliced fresh strawberries
1/4 cup red currant jelly

Directions:
Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack.

Spread melted chocolate over bottom of crust. Cover and refrigerate for 5-10 minutes or until almost set. Meanwhile, in a large bowl, beat the cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer.

Arrange strawberries over filling; brush with jelly. Cover and refrigerate for at least 2 hours. Remove sides of pan before serving.

Yield: 6-8 servings.

~~Simple & Delicious May/June 2007~~

♥ Friday Flickr Inspiration: Pinkeeps ♥

2011-07-22T06:08:00.011-04:00

SheSewPretty: Bon Bon Pin Cushions

OurDesignedLife: Namolio

lauriescharmingdesigns: Teacup Bird Pin Cushion

A girl in paradise: Flamingo Pin cushion

gina2124: Baby shoe Pinkeep

fierce bunny: Needlework Pinkeep

rockriverstitches: Primitive Folk Art make do

♥ Hump Day Humor ♥

2011-07-20T04:12:00.002-04:00

♥ Tea on Tuesday: Rosemary-Walnut Scones ♥

2011-07-19T06:39:00.004-04:00

Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup cold unsalted butter, diced
1/2 cup chopped walnuts
1 tablespoon chopped fresh rosemary
1/2 cup plus 2 tablespoons heavy cream, divided
Garnish: additional fresh rosemary

Directions:
•Preheat oven to 375°. Line a baking sheet with parchment paper.
Set aside.
•In a medium bowl, combine the flour, baking powder, salt, and
pepper. Using a pastry blender, cut in the butter until mixture
resembles coarse meal. Stir in the walnuts and rosemary. Gradually
add 1/2 cup cream, stirring until mixture comes together.
•On a lightly floured surface, roll out the dough into an 8-inch
circle. Cut into 8 wedges. Place wedges on the prepared baking
sheet, and brush tops with remaining 2 tablespoons cream.
•Garnish each scone with additional fresh rosemary if desired.
Bake until lightly browned, 15 to 20 minutes. Cool on pan for 5
minute.

Serves 8.

~~Tea Time Magazine~~

♥ Friday Flickr Inspiration: For the Birds ♥

2011-07-15T06:04:00.013-04:00

lauriescharmingdesigns: Handpainted Birdseed can

BooBeads: Bird Song Bracelet

lilyvanilli72: Embroidery birds

robinette handmade: Bird mobile

WonderlandShoppe: Bird of Paradise machine applique

moline: Teacup Birdie Pincushion

♥ Hump Day Humor ♥

2011-07-13T03:58:00.001-04:00

♥ Tea on Tuesday: Lemon-Blueberry Muffins ♥

2011-07-12T06:36:00.001-04:00

Ingredients:
* 1/2 cup butter, softened
* 1 cup sugar
* 2 eggs
* 1/2 cup 2% milk
* 2 tablespoons lemon juice
* 2 teaspoons grated lemon peel
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* Dash salt
* 2 cups fresh or frozen blueberries

GLAZE:
* 1-1/2 cups confectioners' sugar
* 2 tablespoons lemon juice
* 1 teaspoon butter, melted
* 1/4 teaspoon vanilla extract

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the milk, lemon juice and peel. Combine the flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
* Fill paper-lined muffin cups three-fourths full. Bake at 400° for 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
* In a small bowl, combine the confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.

Yield: 11 muffins.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

~~Simple & Delicious May 2010~~

♥ Friday Flickr Inspiration: Redwork ♥

2011-07-08T06:57:00.010-04:00

megrje: Redwork Doll

Norththreads: Redwork Embroidery Pinkeep

Smelder: Redwork Pillowcase

Desertstitcher:Oriental Wallhanging

GailBojangles: Redwork Sewing Bag

Norththreads: Redwork Drawstring Bag

Trapos & Fiopos: Redwork Pillow

♥ Hump Day Humor ♥

2011-07-06T03:39:00.002-04:00

♥ Tea on Tuesday: Blueberry-Peach Pound Cake ♥

2011-07-05T06:28:00.001-04:00

Ingredients:
* 1/2 cup butter, softened
* 1-1/4 cups sugar
* 3 eggs
* 1/4 cup milk
* 2-1/2 cups cake flour
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 2-1/4 cups chopped peeled fresh peaches (1/2-inch pieces)
* 2 cups fresh or frozen blueberries
* Confectioners' sugar, optional

Directions:
* In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in milk. Combine the flour, baking powder and salt; add to creamed mixture. Stir in peaches and blueberries.
* Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Yield: 10-12 servings.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

~~Taste of Home August/September 1997~~

♥ Friday Flickr Inspiration: Americana Crafts ♥

2011-07-01T05:59:00.002-04:00

It's July! Can you believe it? We're going to take a break away from home this weekend and head to Gatlinburg TN. :) We went to their 4th of July parade last year and it was awesome! They start it at midnight on the 3rd and it lasts almost 2 hours!! Really! By the time we got back to our motel it was almost 3am & we were really glad that we were staying another night and not dragging out of town in a few hours like most of the tourists. Of course, I'll be back with tons of pictures from the parade! ;)

Since it's the 4th of July weekend, I had to share some Americana goodies with you this Friday! Hope you have a safe and happy 4th of July!

goodygoodygumdrops: Set of 3 patriotic cupcake canvases

Foxy-Momma: Patriotic Shooting Stars

katiessandboxart: Punchneedle americana

SummerSadie: Washington Cherry Wreath Quilt

solsisters: Americana bag

One2beeluved: Americana Pillow

SweetTreatsDolls: Primitive Raggedy Americana Doll

♥ Hump Day Humor ♥

2011-06-29T03:30:00.001-04:00

♥ Tea on Tuesday: Mango-Macadamia Upside Down Cake ♥

2011-06-28T06:19:00.000-04:00

Ingredients:
* 1 medium mango, peeled and thinly sliced
* 1 tablespoon lemon juice
* 3 tablespoons light brown sugar
* 1 tablespoon butter, melted
* 2 tablespoons macadamia nuts, chopped

CAKE BATTER:
* 2 tablespoons butter, softened
* 1/4 cup sugar
* 1 egg, lightly beaten
* 2/3 cup all-purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon ground ginger
* 1/8 teaspoon salt
* 1/4 cup 2% milk
* Finely chopped crystallized ginger, optional

Directions:
* In a small bowl, combine mango and lemon juice. Line a 6-in. round baking pan with parchment paper; coat with cooking spray. Combine brown sugar and butter; spread evenly into prepared pan. Top with mango mixture; sprinkle with nuts. Set aside.
* In a small bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, ginger and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon batter over nuts.
* Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto a serving plate; remove parchment paper. Sprinkle with candied ginger if desired. Serve warm.

Yield: 4 servings.

~~Cooking for 2 Spring 2009~~

♥ Friday Flickr Inspirations: Sea Shells ♥

2011-06-24T05:08:00.001-04:00

Kira's Creations: Under the Sea

Simply Sparkle Designs: Salmon, Shell, Starfish

Susan_ivey: Tropical Holiday

dg designs: Sandy Sea Shell necklace

marinebio_chic7: Ocean Bracelet

sand and c trains: Seashell-Flower-Pendant Necklace

Care More: Wire Wrapped Sea Shell

boxer_mom65: Seashell earrings

♥ Hump Day Humor ♥

2011-06-22T03:23:00.003-04:00

♥ Tea on Tuesday: Almond Lavender Cake ♥

2011-06-21T12:02:00.002-04:00

Ingredients:
* 2 cups sugar, divided
* 1/2 cup slivered almonds
* 1 tablespoon plus 1 teaspoon dried lavender flowers, divided
* 1 cup butter, softened
* 4 eggs
* 2 teaspoons vanilla extract
* 1 cup (8 ounces) sour cream
* 1/4 cup half-and-half cream
* 2-1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 4 teaspoons boiling water
* 3/4 cup confectioners' sugar
* Additional dried lavender flowers, optional

Directions:
* Grease a 10-in. fluted tube pan and sprinkle with sugar; set aside. Place 1/2 cup sugar, almonds and 1 tablespoon lavender in a food processor; cover and process until finely ground.
* In a large bowl, cream butter and remaining sugar until light and fluffy; beat in almond mixture until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
* In a small bowl, combine sour cream and half-and-half. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream mixture, beating well after each addition.
* Pour into prepared pan. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
* For drizzle, in a small bowl, combine water and remaining lavender. Cover and steep for 5 minutes. Strain, discarding lavender. In another small bowl, combine confectioners' sugar and enough infused water to achieve desired consistency; drizzle over cake. Garnish with additional lavender if desired.

Yield: 12 servings.

Editor's Note: Look for dried lavender flowers in spice shops. If using lavender from the garden, make sure it hasn’t been treated with chemicals.

~~Taste of Home August/September 2008~~

♥ Friday Flickr Inspiration: Handmade Owls ♥

2011-06-17T06:03:00.000-04:00

I'm not sure what it is about owls that I love so much. I think maybe because my father loved owls, both real and the collectible kind. I don't collect them myself, but I love anything with owls on them. Maybe I'm hoping they will make me wiser. ;)

nancydarling: Owl Embroidery

lauwil243: Owl necklace wood and brass Sewchristine: Beas Owl dress

vsroses.com: Christmas owls

tj4heels: Quilled Owl

fisheye3: Upcycled Owl bag from calendar tea towel

littlecardmaker: Owl handmade birthday card

smilingbluedog: Owls and green turquoise earrings

♥ Hump Day Humor ♥

2011-06-15T03:21:00.002-04:00

♥ Tea on Tuesday: Frosty Lemon Squares ♥

2011-06-14T06:13:00.001-04:00

Ingredients:
* 1/4 cup butter, softened
* 2 tablespoons confectioners' sugar
* 1/2 cup all-purpose flour
* 1/2 cup cornstarch
* 1/2 cup ground pecans

CREAM CHEESE LAYER:
* 1 package (8 ounces) reduced-fat cream cheese
* 1 package (8 ounces) fat-free cream cheese
* 3/4 cup confectioners' sugar
* 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

LEMON LAYER:
* 1-1/4 cups sugar
* 6 tablespoons cornstarch
* 1/4 teaspoon salt
* 1-1/4 cups water
* 3/4 cup lemon juice
* 2 tablespoons butter
* 1 tablespoon grated lemon peel
* 3 to 4 drops yellow food coloring, optional

TOPPING:
* 1 tablespoon grated lemon peel
* 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions:
* In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and cornstarch (mixture will be crumbly). Stir in pecans. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 14-16 minutes or until lightly browned. Cool on a wire rack.
* In a large bowl, beat cream cheeses and confectioners' sugar until fluffy. Fold in whipped topping. Spread over crust. Cover and freeze for 1 hour.
* Meanwhile, in a small saucepan, combine the sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, butter, lemon peel and food coloring if desired. Transfer to a bowl; refrigerate for 1 hour.
* Spread lemon mixture over cream cheese layer. Cover and freeze for 1 hour. Fold lemon peel into whipped topping; spread over lemon layer. Cover and freeze for up to 1 month. Remove from the freezer 15 minutes before serving.

Yield: 20 servings.

Nutrition Facts: 1 piece equals 240 calories, 10 g fat (7 g saturated fat), 18 mg cholesterol, 164 mg sodium, 35 g carbohydrate, trace fiber, 3 g protein.

~~Healthy Cooking June/July 2011~~

♥ Friday Flickr Inspiration: The Love of Tea ♥

2011-06-10T06:20:00.001-04:00

Yes, I know. I am quite a tea addict. :)

lynzdesigns: Charming tea time

BonTon Gifts: Tea cosy - so sweet

Made by Molly: Tea cup mini tote

Patchwork Pottery: "Tea for one" mug rug

SewingObsessed: Retro tea pot cozy

LuLu Lang: Tea Party Gift tags

Love & Ducks: Tea Time earrings

floria@net: Tea bag