Butterfly Garden Party

Butterfly Garden Birthday Party

Princess Gabriella Grace Young
The Royal ButterflyHandmade Party Favors

little butterfly bags filled with assorted

candy, bubbles and a bookmark.

 

Butterfly Wands

...the royal scepters

...garden adornments

BUTTERFLY CUPS

...the royal china

the royal feast begins with:

~*~

Fresh Fruit & Creamy Hawaiian Dip

Cinnamon Sugar Butterfly Crisps

...the sweet life

Coconut Dream Cupcakes
***
(use this cake recipe to make as cupcakes)

***
Mix together 1 box white cake mix.
Add 1 t coconut extract to batter.
Bake as directed in a 9 x 13" pan.
***
Cool cake and poke holes all over the
top with a wooden skewer.
***
Top cake with a thin layer of coconut.
***
Mix together 1 can cream of coconut
and 1 can sweetened condensed milk.
Pour over entire cake.
***
Top with homemade whipped cream.
Cover with coconut.
Refrigerate over night!
 
Hawaiian Fruit Dip
~*~
Mix together the following
until well blended, creamy and smooth!
~*~
1 c milk
1/2 c sour cream
1/2 c coconut
1 pkg. (3.4 oz.) instant vanilla pudding
1 can crushed pineapple w/ the juice
~*~
Serve with sumptuous fruit bites!

Cinnamon Sugar Butterfly Crisps
~*~
Cut pie dough using a butterfly cookie cutter.
Pierce border outline with fork.
Sprinkle with cinnamon-sugar.
Bake @ 350 until lightly golden.
  Creamy Hummus
&
Butterfly Tortilla Dippers the ultimate party snack...
Caterpillars In Cocoons
Butterfly Nectar Spritzer
Happy Birthday
Butterfly Baby I am linking to my favorite parties:




Tea Cup Tuesday
Tea Time Tuesday
Teapot & Tea Things Tuesdays
Silken Purse - Teapot & Tea Things
Recipe Swap Thursday
Tasty Traditions Thursdays

Chocolate Tea Treat

This beautiful teacup is the from the

Royal Albert birthday month collection.

~*~

A generous gift given to me by my

dear friend and co-worker ~ Lisa.

She knew that I love teacups and that my favorite

color is purple - a perfect match - a perfect cup.

~*~

This is a vintage treasure ~ the month of February

is depicted on the bottom of the cup.

The modern version has it written on the inside!

~*~

My mom's birthday is in February and I bought

her the newer cup for her special day a couple of years ago.

Now we have matches so of course every time I see this

exquisite teacup I think of my gracious friend and my mom!

I filled this teacup with something delicious!!

A new tea that I found in Vermont ~

Chocolate Mint Oolong Tea by Stash

....so luxurious....so luscious....mmmmmm

Decadent Chocolate Mint Brownie Wedges
the quintessential pairing with my new tea!
~*~
Remember I shared that baking is an art in Vermont?
This is another example of pure bliss made by my friend Tonya.
(the mama of Pie Champion Hannah)

We could not settle for simple wedges of chocolate delights -
we were serving our husbands a romantic dinner and decided
to put it over-the-top with a scoop of vanilla bean ice cream,
homemade chocolate ganache and a dollop of freshly whipped
sweet cream........oh my was it yummy!

Chocolate Mint Brownie Wedges

1- 1/3 c flour

2 T cocoa

1/4 t baking soda

1/4 t salt

3/4 c sugar

1/2 c butter, cut into pieces

2 T water

1- 2/3 c (10-oz package)

Nestle Toll House Dark Chocolate & Mint Morsels

1/2 t vanilla extract

2 large eggs

~*~
Combine flour, cocoa, baking soda, and salt in small bowl.

Combine sugar, butter and water in a medium saucepan.

Warm over medium heat, stirring constantly,

just until butter is melted, but do not boil.

Remove from the heat. Add 3/4 c chips and vanilla.

Stir until the morsels are nearly melted.

Add eggs, one at a time, stirring until smooth.

Stir in flour mixture. Stir in 1/2 cup chocolate chips.

Sprinkle the top of the batter with the remaining chips.

Bake for 25 to 28 minutes or until wooden pick inserted in

the center comes out a bit sticky.

Cool the mint brownies in the pan on a wire rack.

Remove the side of the springform pan.

Cut the brownies into wedges.

~*~

Homemade Chocolate Ganache

1 pkg. chocolate chips

(I use Ghirardelli Semi-Sweet)

1-1/2 c heavy whipping cream

****

Heat the cream to just below below boiling.

Place chips in a glass bowl - pour hot cream on top.

Stir cream and chocolate chips gently

until melted and blended to a silky sauce.
~*~*~*~*~

I am linking to my favorite tea parties:
Tea Cup Tuesday ** Tea Time Tuesday ** Tea Time Tuesday **Teapot & Tea Things Tuesdays

and favorite sites:

Prairie Story Thursday Recipe Swap ** Tasty Traditions Thursday

Food on Friday ** Mz. Helen's Full Plate Thursday

Tea in Vermont

Tea in Vermont...
...with a decadent piece of
Chocolate Mocha Cake

After a day of exploring
Vermont's winter wonderland...
a steamy cup of tea and a slice of cake
is the perfect ending to a delightful trip!

roadside beauty...

Vermont farmland...
a quaint Vermont town...
the Green Mountains...
country barns...
This rich, moist cake was homemade
by the champion pie maker's mama!
Baking is an art in Vermont...

Mocha Frosting

1/2 c sugar

2 t vanilla

1 T instant coffee

1-1/2 c whipping cream

1/4 c unsweet cocoa powder

~*~

Combine all of the ingredients in a bowl and

beat with an electric mixer until the frosting is

thick and forms peaks when you take out the beater.

Makes enough to spread generously on top, sides,

and between two layers of 8 inch round cake.
******

I am linking to my favorite tea parties:
Tea Cup Tuesday
Tea Time Tuesday
Tea Time Tuesday
Teapot & Tea Things Tuesdays
~*~
and my favorite foodie sites...
Tuesdays At The Table

.
.

Valentine's Giveaway Winner!!!

Congratulations!

~*~

The winner of my

Valentine's Giveaway is...

Ronna Stanley!!!

~*~

You are going to love shopping at the CNS Stores!

I will contact you with all the details!

~*~

Thank you all for the lovely comments

left on my blog-of-life ~

I love hearing from you!

Vermont Love

Come take a walk with me...to my favorite place...

~*~ VeRmOnT ~*~

A picture is worth a thousand words...
for words can never describe the beauty
and majesty of this beautiful place that I love.
~*~
We are leaving for vacation tonight - back to Vermont!
I wanted to share with you tidbits from our vacation in
October - when we enjoyed the marvelous fall foliage
and all the magnificent things that autumn offers.

Autumn has always been my favorite season
and there is no better place on the earth
to celebrate then in Vermont.
~*~
...it truly takes my breath away!
Vermont has captured my heart...

But, it is the people who have my heart...

our covenant - lifelong - beloved friends!

A favorite pastime in Vermont ~ Apple Picking!

The gorgeous orchards overflowing with a

variety of sumptuous apples are everywhere!

Brittany ~ Arianah ~ Hannah

Apple Decorations!

Handmade by me and Hannah!

The beautiful Hannah!

My darling partner in all things hospitable!

She is my true best friend.

Shhhhh....don't tell her mother!

Hannah made the most delectable apple pie!

It was truly a mouthwatering masterpiece!

Earlier in the day I had made some homemade

Pumpkin Pancakes with a decadent

Maple Browned Butter Sauce - so yum!

The pie was topped with this maple

goodness and just put it over the top!

Hannah's Apple Pie

2 9-inch pastry crusts

1/4 c Light Brown Sugar
1/2 c White Sugar
1/4 c Flour
1/2 t Nutmeg
1/2 t Cinnamon
Dash of Salt
6 cups Tart Apples (slice thin)
2 -1/2 T Butter

Heat oven to 425F.

Prepare pastry.

Mix sugar, flour,nutmeg,cinnamon, and salt.
Stir in apples. Turn into pastry-lined pie plate.

Dot with butter. Cover with top crust.

Cut slits in the top to allow steam to escape.

Seal and flute the pie crust edges.

Cover edge with 3-inch strip of foil during the last
15 minutes of baking to prevent over browning.
Bake until crust is brown and juice begins

to bubble through slits in crust.

40 to 50 minutes.
6 servings per 9-inch pies

~*~

This scrumptious pie even earned Hannah the

1st Place Top Honor Winner at a pie baking contest!

The perfect slice with a

steamy cup of tea.

~*~

Maple Brown Butter

1/2 c butter, cubed

1/4 c maple syrup

1/2 t cinnamon

1/4 t nutmeg

1/2 c toasted pecans, chopped

(optional)

~*~

In a small heavy saucepan, cook butter

over medium heat for 8-10 minutes.

Stir occasionally.

Add maple syrup, cinnamon and nutmeg.

Remove from heat and stir in pecans.

~*~

I am linking to my favorite tea parties:
***

Tea Cup Tuesday

Tea Time Tuesday

Tea Time Tuesday

Teapot & Tea Things Tuesdays

~*~

and my favorite foodie sites...

Tuesdays At The Table

What's Cooking Wednesday

Prairie Story Thursday Recipe Swap

Tasty Traditions Thursday

Foodie Friday

Food on Friday

Friday Favorites

.