Sunday, November 20, 2011

Over The River and Through The Wood

Over The River and Through The Wood

Over the river, and through the wood,
to Grandfather’s house we go;
the horse knows the way
to carry the sleigh
through the white and drifted snow.

Over the river, and through the wood,
to Grandfather’s house away!
We would not stop
for doll or top,
for ’tis Thanksgiving Day.

Over the river, and through the wood—
oh, how the wind does blow!
It stings the toes
and bites the nose,
as over the ground we go.

Over the river, and through the wood,
with a clear blue winter sky.
The dogs do bark
and the children hark,
as we go jingling by.

Over the river, and through the wood,
to have a first-rate play.
Hear the bells ring,
“Ting a ling ding!”
Hurray for Thanskgiving Day!

Over the river, and through the wood—
no matter for winds that blow;
or if we get
the sleigh upset
into a bank of snow.

Over the river, and through the wood,
to see little John and Ann;
we will kiss them all,
and play snowball
and stay as long as we can.

Over the river, and through the wood,
trot fast my dapple gray!
Spring over the ground
like a hunting-hound!
For ’tis Thanksgiving Day.

Over the river, and through the wood
and straight through the barnyard gate.
We seem to go
extremely slow—
it is so hard to wait!

Over the river, and through the wood—
old Jowler hears our bells;
he shakes his paw
with a loud bow-wow,
and thus the news he tells.

Over the river, and through the wood—
when Grandmother sees us come,
she will say, “O, dear,
the children are here,
bring pie for everyone.”

Over the river, and through the wood—
now Grandmother’s cap I spy!
Hurrah for the fun!
Is the pudding done?
Hurrah for the pumpkin pie!

Would like to wish each and everyone of you a Happy Thanksgiving!!

Dedicating this post to my Grandmother Mom Mom, for who is missed dearly!!

Look for me on these posts:
Seasonal Sundays
Tablescape Thursdays

All In A Word

All in a Word
By Aileen Fisher

T      for Time To be Together, Turkey, Talk, and Tangy weather

H     for Harvest stored away, Home and Hearth and Holiday

A    for Autumn's frosty Art And Abundance in the heart

N    for Neighbors and November, Nice things, New things to remember

K    for Kitchen, Kettle's croon, Kith and Kin expected soon

S    for Sizzles, Sights and Sounds, and Something Special that Abounds

That spells THANKS for joy in living AND a jolly good THANKSGIVING!

Will be joining these parties:
Seasonal Sundays
Table Top Tuesday with Marty from A Stroll Through Life


Monday, November 14, 2011

Reprise of A Little Warm and Coziness For All

Reprise of A Little Warm and Coziness For All

Hello!  I am joining Chari at Happy to Design for "Sunday Favorites" as I repost one of my 1st tablescapes for Thanksgiving.

A Little Warm and Coziness For All

Now that all of the ghosts and goblins have been put away, it is time now for family gatherings with the fall colors. Here in WV the trees are starting to take those orange, yellow, red and green colors. The nights have cooled down and the days are sunny and pleasant. Sitting under a warm, cozy blanket with a hot beverage in front of the fireplace puts me in a "nesting" mood. Don't you just enjoy those moments?

This weeks tablescape brings out all of those fall colors. I have even included some items that my husband loves about fall. Can you find them? You will see more of his favorite "items" closer to Thanksgiving!

The table covers consist of 5 yds of the burnt orange material. I didn't cut to fit because it is suppose to be used for the back of the chairs in the dining room. The runner is of 2 pieces of chocolate brown that I made for a wedding display.

Plates are as followed: White charger from T J Max......yellow dish was found at the craft store.

Sunday, November 13, 2011

tutorial: Frosted Stemware

Do you have some not so pretty stemware?  Or, maybe they are plain....lacking of.
Here is a easy, quick tutorial I did on some stemware that I have had for years. I thought I would "spruce them up" a little bit.

     I am sure that you have seen this stuff and even possibley have used it.

I have used this on many of my items when something needs to be... well, let's just say.....freshened up!
My stemware went from this:

To this:

Let me show you how I did this.  It is very, very easy.

First of all you need:
Saran Wrap
Scotch Tape
Frosted Glass Finish

Make sure your stemware is free of any spots, fingerprints. Make them spotless....sparkle!
Next Place as many rubberbands on your stemware as you like. I used four.  Wrap the bottom portion of your glass with Saran Wrap and Tape it down so the finish will not leak down the stem.

Next, spray your stemware in a well ventilated area.

Let dry and remove the rubberbands and Saran Wrap and Viola!  You have new stemware!!

The possibilities are endless!  Stickers can be used to coordinate with your china,  coordinate with the season.
Colored glasses may be frosted with your own designs on them.
Here are some examples,

Does anyone have a Cricut? Imagine what designs you could use!!!!
Try it..... share your creations. Would love to see them!!!

Keep Inspiring!!

Thursday, November 10, 2011

Butterfinger Crunch Cupcake

Butterfinger Crunch Cupcake with a Caramel Buttercream Frosting
Grab your butterfinger crunch in a cupcake crumb with a little caramel frosting dipped in some chocolate and rimmed with butterfinger bits.  Its  decadence meets gluttony-but should a cupcake be anything else but that?

This is a wonderful cupcake to treat yourselves for all of that decorating, undecorating, and REdecorating! Any left over Halloween candy? Make it to good use and sprinkle it around a cupcake...why not?
The only thing is that in between all of this have to make them! For me, it breaks things up a little bit and it is just another form of decorating!
     Give this little gem a try....add your own twist to it. Like nuts?  Toasted pecans would compliment the caramel and chocolate wonderfully.
    Come on by and have a cup of coffee/tea and this yummy cupcake....I have plenty!!!

A few notes:
  • The cupcake can be made a day in advance. For the frosting, use homemade caramel for a deeper flavor.  The frosting can be made seven days in advance and then brought to room temperature for piping consistency.  The cupcake can be fully assembled the night before and refrigerated.
  •   I added a half cup of hot coffee in place of the granules. (Side note: last time I made this recipe I added Starbucks Via coffee to it. This time I wanted just a hint of the coffee something a little less strong that espresso granules). I also added a ½ cup of butterfinger bits into the batter.

Butterfinger Crunch Cupcakes

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces)  Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon instant coffee (recommended: Starbucks Via)
  • 1/2 cup hot coffee
  • 1/2 cup chocolate covered toffee bits
1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute.  Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.
Caramel Frosting
• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.
Chocolate Dipping Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
To assemble cupcake:
1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered butterfinger bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

Keep doing what your doing!!

Wednesday, November 9, 2011

China Closet Makeover for Thanksgiving

China Closet Makeover
     Slowly putting away the Halloween decor and pulling out the fall/Thanksgiving decor. Phew! Are we crazy or what?  Lol
    Anyway, I though that I would give my china hutch a makeover. I have never changed out the dishes in it since we had bought it. I know...that is CRAZY!!!  As I was growing up at home, I always remembered my Mom having her good china in hers and often wondered why they were in there. I don't remember every eating off of the fine china, so I guess I followed in the same suit except we do eat off of ours on a regular bases! Let me just say.....what a chore it was. I never knew that I had that many dishes, stemware in one place! Every time that I got something nice, it got put in the hutch. Now I know ladies, you don't do that!!
    So, I would like to show you my NEW decorating spot!! It is already for Thanksgiving.

I have use my Woodland collection from Spode....Turkey!!

The Red Stemware is by Cristal d'Arques. The white plate came from England.

The Red Stemware is Morgantown Ruby Golf Ball and the Amber glass came from Pier 1

The animal stemware came from Pier 1 ( I have this thing with stemware and I don't know why????......
The white soup bowls with the lion head handles came from The Christmas Store.

This lovely coffee pot server was purchased off of ebay and I am not sure the name/brand. Does anyone have a clue????

I hope ya'll enjoyed my little make over. I think I have found a new spot to redecorate on a regular bases, don't you think?

I will be posting on:
The Tablescaper for Seasonal Sundays
BNOTP for Metamorphosis Monday
Keep Inspiring!!!