Hope you will take the time to visit♥
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, March 6, 2013
Three Little Birds Boutique...shop is OPEN!
Just a quick post to let you know the site is up and running.
Hope you will take the time to visit♥
welcome!
Hope you will take the time to visit♥
Thursday, February 28, 2013
Thursday, February 21, 2013
I have a bright idea...
Let's have a...SALE!
How do y'all feel about
25%off
of all accessories and ready to ship items?
Simply use code
TLB25 at checkout to save big!
*sale from Feb 21-28
{52 Dresses} an Amy Earle Project
Cannot contain my excitement!
I am just SO thrilled to be a part of Amy Earle's {52 Dresses} project for 2013.
Three Little Birds Boutique will be featured in the month of April and you will have a chance to win a $50 gift certificate to use in our shop!
The amazing thing about Amy's endeavor, is that not only is she hosting giveaways from fabulous designers EACH WEEK, but at the end of the year, all of the dresses donated to her will be delivered to South Africa and distributed to little girls in need.
Doesn't every girl around the world deserve to feel like a princess?
I am just SO thrilled to be a part of Amy Earle's {52 Dresses} project for 2013.
Three Little Birds Boutique will be featured in the month of April and you will have a chance to win a $50 gift certificate to use in our shop!
The amazing thing about Amy's endeavor, is that not only is she hosting giveaways from fabulous designers EACH WEEK, but at the end of the year, all of the dresses donated to her will be delivered to South Africa and distributed to little girls in need.
Doesn't every girl around the world deserve to feel like a princess?
Monday, November 26, 2012
stocking stuffers for blossom lovers
Christmas Pudding headband
Apricot Cream rose lace headband
Thursday, November 22, 2012
Sweet Liberty!
Use these darling floral print buttons to adorn peasant tops and dresses, jackets, and hair accessories. They will make you smile...I promise!
Tuesday, November 13, 2012
a hoarder of buttons, I be.
Fact: I can't really tell you when I first became fascinated with these fabulous little fasteners.(Alliteration intentional)
The rainbow of colors they come in, their various shapes and sizes, and the range of materials used to create them. Abalone, wood, metal, bone, glass, rhinestone, fabric, lucite, pearl. Some extraordinarily regular. Some intricately ornate and fabulous.
But ALL so beautiful and sweet in their own little way.
Here are a few little darlings from my "vintage metal" collection. When creating a garment, the button selection process for that item is the most exciting, and painstaking part for me. It is the "finishing touch" if you will, and believe me it is no simple task. I agonize over finding that perfect button. I agonize over whether or not I can part with said button. And finally I agonize and mourn the loss of the button from my collection. But alas! Once it is chosen and attached, I rejoice in the button's new life and purpose.
I know it's dramatic, but I wanted to illustrate the passion.
Monday, October 29, 2012
Good things come in threes...
3 sweet new frocks for you to see.
♥Rhubarb Cream Tart ruffle blouse ♥Boysenberry Trifle skirt ♥ Cannoli Cream velour bustle skirt
♥Rhubarb Cream Tart ruffle blouse ♥Boysenberry Trifle skirt ♥ Cannoli Cream velour bustle skirt Monday, October 22, 2012
Italian Tiramisu-the real deal!
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Ingredients:
1 package of Italian ladyfingers
4 egg yolks
1 tsp. vanilla
1/2 c. sugar
1 tub Marscapone cheese
1 1/2 c. heavy cream
1 c. freshly made Italian espresso(optional: 1/2 c espresso, 1/2 c coffee liqueur)
1/4 c. cocoa powder
Beat egg yolks with 1/4 c. sugar until the mixture thickens, then fold in the marscapone cheese.
In another bowl, whip the cream and 1/4 c sugar and vanilla until stiff peaks form. Fold into first mixture.
Dip the lady fingers in the espresso/liqueur, and line a 9 x 13" pan with them.
Layer with 1/2 of the cheese mixture, then another layer of espresso dipped lady fingers.
Top with final layer of cheese mixture.
Dust the top(through a mesh sieve) with a fine layer of cocoa powder.
Chill for 2 hours.
(serves 6)
Tiramisu satin and lace bloomers
Monday, September 24, 2012
Guess what? It's...
Sale Time!
All "ready to ship" items 15% off!Just use code TLB15 at checkout.
(please note: does not include custom/made to order items)
plus...receive a FREE GIFT with every purchase!
Saturday, June 2, 2012
all aboard the.....Sugar Train!
 | ||||||
| View more new items from the Sugar Train collection here: Three Little Birds Boutique |
Saturday, May 19, 2012
Liberty of London Love
Renowned UK fabric with the most gorgeous petite floral prints in luxurious, silky, lightweight, tana lawn cotton.
Lots of adjectives there, but this fabric warrants them all!We are working on several sweet new items which incorporate these gorgeous Liberty fabrics.
Currently in store are our ruffle diaper covers, available in several different prints.
 |
| Cotton Candy... Felicite Liberty lawn cotton |
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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