Saturday, March 30, 2013

Pretty Things

Hello everyone.  I hope you all have a wonderful weekend and a very Happy Easter..   I love to surround myself with pretty things.  And vintage items and antiques are more than a passion; they have become my lifestyle and a major part of my home decor.  They add warmth and plenty of heart and soul to my home.  Living with such items is a privilege to me.  And in days such as this, I love to step back and enjoy the beauty that surrounds me.  Natural light, pretty blooms, a vintage tea cup, antique lace all play their role to warm the soul and continue to inspire.

Thank you for visiting....

Monday, March 25, 2013

Carrot Cake Recipe

Happy Monday friends.   I hope your day began with a bright and sunny morning. Ours began with snow..  I am so over winter already.  Please send a little sunshine and warmth this way friends.

This a quick post today.  I am sharing my recipe for carrot cake.  It is one of my favorite cakes for Easter.  It has pineapple to keep it moist and delicious and the recipe is easy to follow recipe.  Enjoy and Happy Easter to you and yours....

Thank you for stopping by.

Carrot Cake Recipe

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup crushed pineapple (drained)
1 cup chopped walnuts 

INGREDIENTS for frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1tablespoon of crushed pineapple (drained)
1 cup chopped walnuts


1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2.In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pineapple and walnuts. Pour into prepared pan.

3.Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4.To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar, pineapple and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy.  Frost the cooled cake and top with walnuts to decorate.


Sunday, March 24, 2013

Easter Table 2013

Hello friends.  I hope you are all having a quiet and restful weekend since next week things will be a bit hectic for many of us that celebrate the Easter Holiday...So much to do.  From planning our menus, shopping lists,and getting our homes ready for family and guests that will spend the weekends in our homes.  How exciting and fun...  But it can be a bit overwhelming so please enjoy a quiet moment this weekend friends.  

How unpredictable March has been.  Spring has arrived but I think mother nature is a bit confused this year because it is still very cold here.  I know we are all eager for spring but well, I guess it is just taking its time.  In the meantime, we must welcome spring using color as our inspiration to celebrate the awakening of the garden but in this case it is inside our homes.

Today, I am sharing my table setting for an Easter Breakfast.  It is full of my favorite springs colors, green, pink, lavender, white...Oh the beauty of color...  So much harmony, tranquility and uplifting.  It is as if nature it self is singing her spring songs.. 

I began with a plain creamy white tablecloth and layered it with a square green and white checkered napkin from Pottery Barn.  I used a cream plate charger from Pier 1 as my base then placed a green dinner plate on top which I purchased at Home Goods a few years ago.  I also used vintage hand painted floral Haviland salad plates to give a bit of color and used a saucer from my Martha Stuart Collection which I used to sit my bunnies on.  the lavender goblets are from Pier 1 and the dinner napkins are from Pottery Barn.  Napkin rings are from Home Goods and flatware is Oneida silver plate.  I used two metal pitchers purchased from Ikea as flower vases for my lilac roses and tulips.

Please enjoy.  I hope to you all have a wonderful and happy Easter with your family and friends..  Please take a moment to leave a comment.  They really make me smile.  

Thank you for stopping by!!

Sunday, March 17, 2013

Orange Sour Cream Pound Cake

Happy Sunday all.  Happy St. Patrick's Day.  It has been a little hectic this weekend.  Finishing up a couple of projects around the house, sharing with family, celebrating the joy of each others company and even visiting an Irish Pub to celebrate St. Patrick's Day with our lovely Irish friends.  It was great fun and a much needed break from all the craziness around the house lately wrapping up all the projects that we have been working on.  No sunny days around here to enjoy.  It is still very cold here.  No signs of spring yet.  We even had some snow showers this morning could you believe??  It has now melted all away but it is still very grey and gloomy..

To share a bit of the joys of life and to bring a little spring to my home, I baked this Orange Sour Cream Pound Cake using fresh orange juice and orange zest and added a few fresh roses in all the colors of spring as decoration.  Oh the beauty of flowers.  They have the ability to bring sunshine to any space and tom lift our spirits. Life's little pleasures..  I hope you enjoy this recipe.  It is delicious.  Light and moist and the perfect complement for an afternoon tea.



1/2 pound (2 sticks) butter
2 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla
1 tablespoon orange zest 
1 tablespoon of fresh orange juice


Preheat oven to 325 degrees F.

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla, orange zest, orange juice and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.

Thursday, March 14, 2013

Dried Roses

Happy Thursday friends.  I hope you are all having a great week.  I am happy to be off from work tomorrow.  I am hoping to get some much needed rest and to spend time with my little pooch who has been suffering with gallbladder stones.  My poor baby.  It has been a very difficult week to say the least.  We are praying and hoping that it is the last of it since this is the third time.  

To keep my mind engaged, I picked up my camera and put together this little vignette using a bouquet of pretty roses that I started to dry last week.  They are still beautiful and their scent is still lovely.  Roses are magical.  They really have the ability to lift our souls, spirits and to bring a smile to our hearts.

Thank you for the gift of your time for leaving your much needed comments.

Sunday, March 10, 2013

Easy Sunday Dinner

Hello all..  Happy Sunday to you all.  Another beautiful sunny day here.  I have to pinch myself, two straight days of sun and warm weather.  It is hard to believe.  Just  this Friday we were in the middle of a snow storm.  But I won't complaint.  With such pleasant weather today, I was inspired to open up a few windows, do a little house cleaning, grill a few sausages with peppers for lunch, take a few shots and even baked a pound cake.  Super ambitious right???  

I am now getting ready to cook dinner.  On the menu tonight, Linguine with Shrimp, Clams and Prosciutto in a light cream sauce.  With that said, this is going to be a quick Sunday post to share what we call an easy and relaxed Sunday table setting at our home.  Nothing too fancy or over the top.  Just a nice setting to enjoy each others company while enjoying a good meal and a glass of wine.   It is back to work tomorrow so I plan to relax and enjoy the rest of this lovely Sunday and I hope you get to do the same.

Thank you for stopping by.  I enjoy reading your comments, they truly make me happy.