Make a purchase between now and Aug 7 and you will receive:
*FREE shipping (U.S. & Canada) with code SHIPFORZIP
*FREE gift
*GIFT CERTIFICATE
(for up to $20 off your next purchase!)
A little blog about our clothing line and the delectable desserts and vintage finds that inspire the designs. Watch for new items, sales events and delicious recipes each month.
Wednesday, July 20, 2011
Mid-Summer SALE
Make a purchase between now and Aug 7 and you will receive:
*FREE shipping (U.S. & Canada) with code SHIPFORZIP
*FREE gift
*GIFT CERTIFICATE
(for up to $20 off your next purchase!)
Friday, June 10, 2011
Afternoon Tea
Mad Hatter: Would you like a little more tea?
Alice: Well, I haven't had any yet, so I can't very well take more!
March Hare: Ah, you mean you can't very well take less.
~Lewis Carrol; Alice in Wonderland
...gorgeous photo courtesy of Kim Bice Photography
Orange Frosted Tea Cakes
3 c. cake flour
1 tbsp. baking powder
1/2 ts. salt
1 c. softened, unsalted butter
1 1/2 c. sugar
5 large eggs
2 tbsp grated orange zest
1/4 tsp nutmeg
1/2 c. half-and-half
1/4 c. orange juice
1 tsp. vanilla extract
Icing:
3 c. icing sugar
1 tsp. vanilla extract
6 tbsp. half-and-half
*Preheat oven to 350°F and lightly grease a 9 by 13-inch baking dish. Line the dish with parchment paper, and lightly grease and flour it.
Sift together flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter and sugar until fluffy. Add the eggs, one at a time, beating after each addition. Add orange zest and nutmeg. In a small bowl, stir together the half-and-half, orange juice, and vanilla. Slowly stir the half-and-half mixture into the butter mixture, mixing well. Slowly add the flour mixture and stir until well blended.
Bake for 35 min, or until cake is golden and springs back to the touch. Let cool and frost.
Alice: Well, I haven't had any yet, so I can't very well take more!
March Hare: Ah, you mean you can't very well take less.
~Lewis Carrol; Alice in Wonderland
Orange Frosted Tea Cakes
3 c. cake flour
1 tbsp. baking powder
1/2 ts. salt
1 c. softened, unsalted butter
1 1/2 c. sugar
5 large eggs
2 tbsp grated orange zest
1/4 tsp nutmeg
1/2 c. half-and-half
1/4 c. orange juice
1 tsp. vanilla extract
Icing:
3 c. icing sugar
1 tsp. vanilla extract
6 tbsp. half-and-half
*Preheat oven to 350°F and lightly grease a 9 by 13-inch baking dish. Line the dish with parchment paper, and lightly grease and flour it.
Sift together flour, baking powder, and salt in a medium bowl.
In a large bowl, cream butter and sugar until fluffy. Add the eggs, one at a time, beating after each addition. Add orange zest and nutmeg. In a small bowl, stir together the half-and-half, orange juice, and vanilla. Slowly stir the half-and-half mixture into the butter mixture, mixing well. Slowly add the flour mixture and stir until well blended.
Bake for 35 min, or until cake is golden and springs back to the touch. Let cool and frost.
Tuesday, May 31, 2011
Cherry Custard...simply irresistable!
Cherry Custard women's ruffle skirt
annnnnnd...the dessert that inspired the design!
Cherry Custard (Clafouti)
INGREDIENTS:
3 cups bing cherries-pitted
3 tbsp. sugar
***
1/2 c. milk
1/2 c. cream
1/2 c. sugar
3/4 c. flour
4 large eggs
1 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. salt
2 tbsp. powdered sugar
Directions:
Heat oven to 350°F.
Place cherries in greased 9-inch pie pan and sprinkle with 2 tbsp sugar.
Blend or beat all remaining ingredients for 2 minutes, except for powdered icing sugar. Pour over cherries and bake for 45 minutes, or until knife inserted in center comes out clean.
Let cool slightly, then sprinkle with powdered sugar.
Serve warm.
Super easy, delicious, and a perfect Summer dessert!
CUSTOM sizes and matching daughter items available here:
http://www.etsy.com/listing/75077592/cherry-custard-womens-ruffle-skirtannnnnnd...the dessert that inspired the design!
Cherry Custard (Clafouti)
INGREDIENTS:
3 cups bing cherries-pitted
3 tbsp. sugar
***
1/2 c. milk
1/2 c. cream
1/2 c. sugar
3/4 c. flour
4 large eggs
1 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. salt
2 tbsp. powdered sugar
Directions:
Heat oven to 350°F.
Place cherries in greased 9-inch pie pan and sprinkle with 2 tbsp sugar.
Blend or beat all remaining ingredients for 2 minutes, except for powdered icing sugar. Pour over cherries and bake for 45 minutes, or until knife inserted in center comes out clean.
Let cool slightly, then sprinkle with powdered sugar.
Serve warm.
Super easy, delicious, and a perfect Summer dessert!
Saturday, May 21, 2011
I hear Summer!
"SHIP FOR ZIP" SALES EVENT
FREE SHIPPING on all orders from May 21-31!
***no minimums or restrictions!***
Simply use code SHIPFORZIP at checkout.
FREE SHIPPING on all orders from May 21-31!
***no minimums or restrictions!***
Simply use code SHIPFORZIP at checkout.
 |
| "I hear Summer, Mommy!" |
Wednesday, March 30, 2011
Monday, February 14, 2011
Friday, January 21, 2011
Coconut cupcakes...a little taste of Heaven.
(cake batter)
1/2 c. unsalted butter(not margarine)
3/4 c. granulated sugar
2 eggs
1 tsp vanilla
1 tsp. coconut extract
1 1/2 c.all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 buttermilk
1/2 c. shredded sweetened coconut
(cream cheese icing)
1/2 soft cream cheese
2 tbsp. soft unsalted butter
2 tbsp. cream
1 tsp. vanilla
2-2 1/2 c. icing sugar
Blend cream cheese, butter, extract and cream. Add icing sugar and beat until smooth and fluffy.
(garnish)
1 cup large fancy flake sweetened coconut(toasting it first is optional)
method:
*Preheat oven to 350 degrees
*Line a muffin tin with 12 paper liners
In large bowl, beat butter with sugar until fluffy; beat in eggs, coconut and vanilla extracts and beat until smooth.
Seperately whisk together flour, baking powder, baking soda and salt. Combine with butter mixture alternating with buttermilk. Fold in coconut. Fill liners 3/4 full.
Bake for 20-22 minutes. Transfer to rack; let cool, then top with a mound of frosting. Garnish with piles of shredded coconut.
creamy, sweet & buttery...tropical Heaven!
Thursday, January 13, 2011
Three Little Birds January Sale
JANUARY SALE:15% OFF EVERYTHING! (Jan 1-18)
photo courtesy of the very talented Nicole Engle:
http://nicholenglephotography.zenfolio.com/
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