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Archive for April, 2012

These flowers inspire me to: host a tea party, be feminine, dream in pink, replicate what I see, take up painting…how do they inspire you?

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Grace

Words to live by for every hostess!

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Today was a very special celebration for one of my closest friends!!! We celebrated her wedding shower and bachelorette party at a fabulous Seattle new find URBAN Enoteca! The food was amazing! I picked up this great way to serve tapenade! These easy to find mason jars add a stylish touch and you can make the night before, preserve and serve! If there happens to be leftovers you can keep for tomorrow or send home with your guests! Enjoy!!!

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Sofia Coppla Blanc de Blances white wine is the perfect libation for the Easter weekend and is wrapped to perfection! Favorite Easter candies include Peeps, peanut butter M&M’s, Reses Peanut Butter Eggs!!!

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And now a savory version of Easter Scones!!!

Bacon, Gruyere and Green Onion Scones
Makes 12 3 inch rounds

Ingredients:
2 cup all purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup cold butter, cut into small cubes
4 strips bacon, cooked and crumbled
2/3 cup gruyere cheese, grated
2 green onions, thinly sliced
1 teaspoon cracked black pepper
½ cup buttermilk
¼ cup heavy cream

Directions:
1. Preheat the oven to 375°F.
2. In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
3. Cut cold cubes of butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
4. Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
5. Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
6. Form the dough into a disc and place in fridge for about 30 minutes.
7. Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.
8. Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
9. Serve warm with a side of honey butter. butter into the flour mixture until the butter is completely incorporated and the mixture has obtained a fine, mealy texture.
4. Add the bacon, cheese, green onions, and black pepper and mix together until well combined.
5. Fold in the buttermilk and mix together until just combined and the mixture has formed into a dough.
6. Form the dough into a disc and place in fridge for about 30 minutes.
7. Once chilled, flatten the disc to about ½ inch thick and cut the disc into circles using a 3 inch circle cutter (or a fluted cutter) and place the scones onto a parchment lined baking sheet.
8. Brush tops of each scone with a small amount of cream and bake for about 20 to 25 minutes or until the scones puff up and the tops just start to brown.
9. Serve warm with a side of honey butter.
BTW this web site is my new favorite spoon fork bacon

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Easter Breakfast

I have been looking for something to make this weekend for Easter Breakfast! I think I will try this recipe for Lemon Scones

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Martha Stewart sure knows how to set a beautiful Easter table

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