Just like Audrey Hepburn, Nonnie’s handmade, Southern-Sized Truffles look fabulous in just about anything. This charmer is no exception. Cocktail-blue embossed velvet covers our exclusive vintage-inspired keepsake treasure chest box. Her rim is cinched with a lustrous satin ribbon of the deepest turquoise. For her tiara - a sparkling crystal-studded silver circle. Breakfast…at Tiffany’s? Also available with Nonnie's pound cake: Treasure Chest Cakes Turquoise Crystallized.
Sunday, November 30, 2008
Posted by Pink Peony at 3:16 PM
* 3 ounces hot cocoa, homemade preferred of course, cooled
* 1 ounce dark Creme de Cacao
* 1 ounce bailey's irish cream
* 3/4 ounce vanilla vodka
* 3-4 miniature marshmallows or chocolate sprinkles.
Combine the chocolate, dark creme de cacao, Bailey's and vanilla vodka in a cocktail shaker filled with ice and shake. Strain into a chilled martini glass.
Drop 3 to 4 miniature marshmallows in the glass or chocolate sprinkles.
Posted by Pink Peony at 3:05 PM
Posted by Pink Peony at 11:06 AM
“Pick the day. Enjoy it - to the hilt. The day as it comes. People as they come... The past, I think, has helped me appreciate the present - and I don't want to spoil any of it by fretting about the future.”
Posted by Pink Peony at 10:55 AM
Thursday, November 27, 2008
Saturday, November 22, 2008
Emily Tote~ Order in your choice of fabrics or you choose one of the "art bags" with an adorable applique. All of the appliques are hand-cut so no two are exactly alike. Choose from "bird nest", "momma and baby bird", "bird on a wire", "flowers", or "raspberries". Two interior pockets: one gathered the other a divided pocket with room for cell phone etc. Rounded, gathered exterior pocket safely holds essentials. Purse feet. Magnetic closure.
Measures 14"w x 6.5"h x 3"d
Posted by Pink Peony at 9:55 PM
Wednesday, November 19, 2008
Hot Chocolate Cake~
8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder
Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below). Wipe the rims clean.
Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.
Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim.
Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.
Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes.
Yield: Makes 8 servings
Posted by Pink Peony at 5:38 PM
Ok this weeks winner is Miss Tres Posh Preppy. She always finds the cutest stuff for people to get. Plus her love for great movies & style always come into play in her blog. In fact hers was the first blog I read :)
Posted by Pink Peony at 12:28 PM
Saturday, November 15, 2008
The recipient of this gift will have a unique rose named after them and stored at the British Library
An easy-to-use growing guide helps even the most novice gardener to plant their rose successfully. Once the seeds are planted, the recipient follows the simple rose naming instructions, providing us with their details and their chosen rose name.
Posted by Pink Peony at 2:34 PM
Posted by Pink Peony at 2:20 PM
Wednesday, November 12, 2008
Sunday, November 9, 2008
For the kind of cakes that are almost too pretty to eat, French company Ladurée are a must-visit. This heart-covered Croquembouche would be perfect for a wedding: it's made from a pyramid of choux pastry puffs filled with confectioner’s custard (flavours selected from our range) covered with fondant icing, and while you may have a little bit of trouble cutting it, there's no doubt that it'll both look good at your reception and taste good when you finally get to eat it!
Posted by Pink Peony at 8:58 PM
Saturday, November 8, 2008
Parisian Party is the blog of Kim a wedding planner in Paris.(hey Kim if you ever want to trade wedding sites for a week or so let me know.I mean Martha has been here :P he he) Kim takes you through weddings in the City of Lights. As if that isn't enough she brings along sweet stories of Paris, her life & does it all with a great sense of humor. Check out her blog you wont be sorry!
Posted by Pink Peony at 9:23 PM
Friday, November 7, 2008
Posted by Pink Peony at 6:53 PM
Perfect for that Champagne themed weddings or the holiday party.
1/3 cup granulated sugar
5 egg yolks
3/4 cup inexpensive champagne
2 tablespoons whipping cream
Fresh fruit (peaches, strawberries, green grapes,chocolate etc.)
Mix ingredients and cook over boiling water, beating until thick.
Serve over fresh fruit. Or Chocolate on top.
Posted by Pink Peony at 4:36 PM
Thursday, November 6, 2008
Just in time for the fall...
Pumpkin Face Mask
2 teaspoons cooked or canned Pumpkin
1/2 teaspoon Honey
1/4 teaspoon Milk (Skin very dry? replace with rich, luxurious Whipping Cream)
1/4 teaspoon Jojoba Oil (optional)
1. Combine ingredients and apply to a clean face with soft circular motions. Be sure to avoid the area around your eyes.
2. Allow mask to remain on skin for 10 - 15 minutes, then rinse with warm water, pat dry, and apply your favorite moisturizer.
Pumpkin, Sugar, and Spice Scrub
1/2 cup cooked or canned Pumpkin, pureed
1/2 cup Brown Sugar
1/4 teaspoon Ground Cinnamon
1. Combine ingredients in a bowl.
2. While you recline in a tub or stand in a shower stall, use a damp washcloth to scoop up a dollop of the pumpkin mixture. Apply the scrub to your body, starting with your feet and working your way up, avoiding your face. Scrub gently using circular motions.
3. Rinse with warm water and pat dry.
Posted by Pink Peony at 8:16 PM
Monday, November 3, 2008
Posted by Pink Peony at 9:42 PM
Saturday, November 1, 2008
For all you Myspacees out there. I have a myspace group for people who love & can relate to the movie Bridget Jones Diary. Please feel free to join & leave a comment!
I would love to see you all there.
Posted by Pink Peony at 9:27 PM
The batter for these cookies may be made and kept refrigerated for two days. To make a template for these cookies, cut a three-inch heart-shaped hole in the center of a piece of heavy plastic, such as a coffee-can lid. Trace a heart cookie cutter for the shape, if you like. Spread the batter thinly over the template; if the batter is too thick, the tuiles may bubble.
Makes 4 dozen
* 1/2 cup plus 1 tablespoon all-purpose flour
* 2/3 cup confectioners' sugar
* 4 tablespoons unsalted butter, room temperature
* 2 large egg whites, room temperature
* 1/2 teaspoon pure vanilla extract
* Pink food coloring (or whatever color you may like )
1. In 2 separate bowls, sift flour and confectioners' sugar, and set aside.
2. In bowl of electric mixer fitted with the paddle attachment, cream butter and sifted confectioners' sugar on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg whites, one at a time, until fully incorporated. Add sifted flour; mix well. Add vanilla. Stir in food coloring until desired shade is reached.
3. Heat oven with two racks centered to 375 degrees. Place two Silpats (French nonstick baking mats) on 2 baking sheets. Place template on corner of mat. With offset spatula, spread thin layer of batter over template, and lift template. Repeat to make 8 hearts, spaced equally, on each mat.
4. Bake cookies until cooked through but not brown, 3 to 5 minutes. Using a spatula, drape cookies over handle of a wooden spoon to curl slightly; let cool. If cookies cool before shaping, return pan to oven for 30 seconds. Bake remaining batter, making sure baking sheets are cool before spreading batter. Store in an airtight container, at room temperature, for up to 1 week.
Posted by Pink Peony at 8:02 PM
Going through some of my old stuff I found a bunch of cool Martha Stewart wedding articles that I have kept over the years. So I thought maybe I would share some of my favorites.~
These fabric-flower bands will be a hit with bridesmaids. Give them out at the shower or rehearsal dinner. Start by snipping fabric flowers, such as the vintage ones shown here, from their stems. Wrap ribbon around your finger to determine the approximate length you'll need; cut ribbon to size, adding about 1/4 inch for overlap. Use a hot-glue gun to join ends together, forming a loop, and to add flowers to ribbon bands.
Posted by Pink Peony at 7:26 PM
I just wanted to stop & share with everyone a few special bloggers that have been kind enough to stop by my page. Or have pages I really love. For my first blogger of the week I would like to recognize emylisweddingbio This bride to be has a sweet blog showing her wedding planning. I can wait to see how her wedding turns out!Thanks for stopping by to check out my page!
Posted by Pink Peony at 7:14 PM
Rose Melting Moments Cookies
Makes about 4 dozen cookies
* 1 large egg white
* 50 small rose or geranium petals, pesticide-free
* 1 cup superfine sugar
* 1 cup (2 sticks) unsalted butter
* 1/4 teaspoon salt
* 1 teaspoon pure vanilla extract
* 1/2 cup confectioners' sugar
* 2 cups plus 2 tablespoons all-purpose flour
* Rose-Water Frosting
1. Crystallize the flowers: In a small bowl, whisk together the egg white and 1 tablespoon water. Using tweezers, dip the petals, one at a time, in the egg wash. Remove each petal, then blot gently with a paper towel, but do not dry. Dip into superfine sugar; turn to coat evenly. Transfer to a wire rack to dry.
2. Preheat oven to 350 degrees. In a mixing bowl, cream butter, salt, vanilla, and confectioners' sugar. Add flour; mix on low speed to form a smooth dough. Shape into 1-inch balls (chill if it is too sticky); place on a baking sheet. Bake until edges are lightly golden, 15 to 18 minutes. Let cool completely. Spread with frosting, and garnish with crystallized petals.
Posted by Pink Peony at 6:25 PM
What Is Your Wedding Hue?
The colors you choose for your wedding can have a big influence on the dynamic of your special day. From soft pastels to bold brights, color can find its way into everything from your dress to your table settings. Take the Martha Stewart quiz to help decide which color palette inspires you!
You are undoubtedly
Your eyes is drawn to soft, pretty shades of pastel. Pinks, peaches, violets, and yellows are just the beginning when it comes to your myriad choices.
For more help deciding on colors, visit our Color Palettes page.
Posted by Pink Peony at 6:16 PM