~the littlest birds sing the prettiest songs.

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

(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

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      

CUSTOM sizes and matching daughter items available here:

annnnnnd...the dessert that inspired the design!

Cherry Custard  (Clafouti)            

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

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!


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

Lovely Lacettes

Not socks. Not tights. Not legwarmers.
Just pretty little lacey leg coverings.

Monday, February 14, 2011

Happy Valentine's Day

~sending love and gratitude to my friends, family and valued customers.

Baby ♥Ruffles

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.
1 cup large fancy flake sweetened coconut(toasting it first is optional)
*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

photo courtesy of the very talented Nicole Engle:


Some of our current items: