Photography of girl holding fresh lavender wildflowers by Wildflower Tea.
Lilac branch wreath from Sweet Paul Mag.
Lavender cookies from Cinnamon and Thyme.
Lavender farm at the Calwell Farm in Hitchin, Hertfordshire.
Dried lavender sachet from WildPlums.
Gorgeous lavender bouquet from Hostess with the Mostess. Continue reading
For one of our monthly Supper Club sessions, which I look forward to every month, I brought Hummingbird Cupcakes adapted from this delicious Taste of Home recipe.
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 1/2 cup applesauce
- 3 eggs
- 2 teaspoons vanilla extract
- 1 whole mashed ripe banana
- 2/3 cup drained canned crushed pineapple
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup flaked coconut
- 1 1/2 cup chopped pecans
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3-3/4 cups confectioners’ sugar
- 1 teaspoon almond butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Banana bread has always been a staple in our home, and my mom always has a fresh batch coming out of the oven when we come to visit. Here’s one of my favorite recipes. Hope you enjoy!
Whole Wheat Cranberry Banana Bread Recipe
- 1 2/3 cup whole wheat flour
- 3/4 cup sugar
- 1/2 cup oil
- 1/4 teaspoon salt
- 3/4 cup chopped pecans
- 3 ripe bananas
- 1 tsp baking soda
- 1 egg
- 1 tsp vanilla extract
- 1/3 tsp cinnamon
- 1/3 tsp nutmeg
- 1/3 cup Craisins
Mac & Cheese Grilled Cheese Sandwich
What You’ll Need:
- Your fave mac and cheese recipe (see below for mine!)
- Spreadable salted butter (I use the Challenge brand’s Sea Salt & Cracked Pepper spreadable butter with olive oil)
- Sliced cheese (we like pepper jack)
(PS, I swear the sandwiches were not that huge – it’s the camera angle. Promise!)
- Make the mac and cheese.
- Once you’ve made the macaroni and cheese, spread it in an even layer on a cookie sheet that has been sprayed with cooking spray. Let it cool in the fridge, preferably overnight so that it hardens. Continue reading
Since I live far, far from the woods, I get my woodland critter fix during the holidays through all things crafty, cute and cuddly. Here are a few of my faves of the season so far featuring Rudolph and many of his cousins.
Cute reindeer Christmas gift tags from Justabitofpaper (left) and a set of three mini kraft paper gift bags with glittery reindeer by oscarandollie (right).
I need to learn to crochet! Look at this teeny tiny baby reindeer hat from JojosBootique! Photo by Amy Cullen Photography.
Reindeer holiday cookies from Elle & Blair. Check out their site to get the recipe for these cheery reindeer treats with yummy chocolate covered mini pretzels and red M&Ms.
My girlfriends and I met at The Phoenician in Arizona for high tea, a gorgeous setting made even better by fancy teas, dainty desserts and delectable finger sandwiches. Not a detail was missed. The best part? Getting to play dress up with some of my very favorite ladies. The theme was of course, hats and vintage, so I went straight to my collection of fashions that my grandmother has given me, and her hat, dress and jewelry were a hit and so much fun to wear.
I have gorgeous friends, right?? We had such a great time – I must remember this theme for a girls’ get-together at my house soon. Here are a few tea party recipes I’ve had tucked and need to try:
Blueberry tea cake
- 8 Tbs. (1 stick) unsalted butter, melted and cooled, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/4 tsp. ground cardamom
- 2 eggs
- 1 1/2 cups firmly packed light brown sugar
- 2 Tbs. dark rum
- 1/2 tsp. grated lemon zest
- 1 cup plain yogurt
- 2 cups fresh or frozen blueberries
- Confectioners’ sugar for dusting (optional)
Preheat an oven to 350°F. Butter and flour an 8-inch square baking dish.
In a bowl, stir together the 2 cups flour, the baking powder, baking soda, salt and cardamom. Set aside.
There’s nothing like fresh sliced fruit on a hot summer day. I made these yummy rainbow fruit kabobs for a 4th of July BBQ. They turned out so cute and were a hit with the kiddos.
I’m sure the explanation for these adorable tea sachet shortbread cookies sounds much lovelier in French as the creative mastermind behind this clever recipe intended, so I won’t even try. However, I just had to share this find from Le Pétrin, a food blog I love browsing through although I don’t understand a word.
I’m sure this recipe could be replicated by combining a simple shortbread recipe with a little time and patience, however if anyone can interpret the exact recipe, please let me know!
Delicious Mini Cheesecakes
My mom and I used to make these yummy mini cheesecakes. I must have been dreaming about them, because they popped into mind as the perfect treat for a friend’s baby shower this week.
- 2 8-ounce packages of low-fat cream cheese, softened to room temperature!!!
- 3/4 cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 Tbsp lemon juice
- Dash of lemon zest
- Mini Nilla Wafers (make sure these are the regular kind, not the reduced fat kind otherwise the wafers will actually float up to the top!)
- 1 Can cherry pie filling
- Make sure your cream cheese is softened to room temperature. If it’s not, the batch will come out clumpy! You may even pop it in the microwave for 10 seconds if you’re impatient like me
- Mix together cream cheese, sugar, eggs, vanilla, lemon juice and lemon zest until smooth. (Use an electric mixer – I’ve messed these up before trying to do it by hand. The cream cheese is tough to get completely smooth if you’re just using elbow grease.)
- Line up mini baking cups and place a mini Nilla Wafer face-up inside each one.
- Scoop mixture onto wafer, filling cup 3/4 full.
- Bake at 350 degrees for 20 minutes.
- Refrigerate. Once chilled, scoop cherry pie filling atop each mini cheesecake. Chill again.
I finally took the plunge with Pintrest. Not that I was resistant, I was just not sure I’d have the time to maintain one more social account… but as soon as I was logged in, I was hooked. It’s such fun! I’ve definitely been missing out.