magnolia pudding

I adore desserts, especially those that are unique . . . and taste heavenly.

I was recently invited to a baby shower, and there was a most charming display of desserts in the dining room.  

A rustic wood 3-tiered platter displayed a variety of petite treats . . .  dark chocolate whoopie pies, peanut butter krispie bars, mini chocolate bundts . . . and a heavenly banana cream pudding called Magnolia pudding.

I had never heard of, nor tasted, this lovely, famous  pudding. I will always remember it's subtle banana flavor ~ with hints of floral vanilla ~ and its light mousse texture.  

This heavenly pudding was served in petite wine cups, and adorned with vanilla wafer cookies. Simply, divine!

I searched for this recipe as soon as I got home from the baby shower so that I could share it with all of you!

Ingredients

1 - 14 ounce can sweetened condensed milk

1 - 1/2 cups ice cold water

1 - 3.4 ounce package instant vanilla pudding mix

3 cups heavy cream

1 - 12-ounce box Vanilla Wafers

4 cups sliced ripe bananas

Directions

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. 

Add the pudding mix and beat well, about 2 minutes more. 

Cover and refrigerate for 3-4 hours or overnight, before continuing. 

It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. 

Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

Assembly

Select a large, wide bowl ~ preferably glass ~ with a 4-5-quart capacity. 

Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. 

Cover tightly with plastic wrap and allow chilling in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.

Bon Appetit! 

the Tea House on Los Rios

. . . is a lovely restaurant, nestled in the historic district of San Juan Capistrano.
  

I recently celebrated my birthday here.

It has been a favorite of mine for many years. It's a charming restaurant that my mom, close friends, and I visit for fine dining on special occasions. 

~ tea cup filled with vanilla ice cream & fresh fruit ~

A candle was added for a happy birthday!

It was my first time sitting on the veranda over-looking the lush gardens and Los Rios ~ a narrow, historic dirt road ~ spotted with charming shops and strolling visitors and locals. 

The east-facing veranda - where we were seated - was shaded by towering white birch trees that bear long billowing branches that filled the air with pleasant sounds of gently falling rain. 

From my seat - I could see through the gift shop window to a waterfall made from an antique Parisian shower and tub surrounded with kitchen herbs and edible flowers.  

 

 

White linen draped tables line the veranda that wraps around this charming house, each displaying a feminine porcelain tea pot filled with roses, and a matching sugar bowl. Linen napkins adorn each place setting. 

It's hard not to feel like a lady when you're surrounded by such elegance and beauty.

Perhaps one of my favorite things about this lovely destination is it's crumpets and heart-shaped scones served atop a petite china plate and a white doily!

 

Or perhaps its that every plate - when served - is adorned with a rose, and each one is different. 

 

The Tea House on Los Rios is not only for those who love tea; but it's also a destination for those who have a love affair of beauty and fine dining.

For me, it's a lovely place to share & celebrate a special occasion. 

My afternoon was a wonderful, quiet celebration with my mom and a few close family friends. We enjoyed food that was divine, sipped tea for hours, and enjoyed one anther's company until the late hours of the afternoon.

The Tea House on Los Rios is truly a gem.

tomboy cake

I recently bought a copy of  

It's simply a beautiful and charming book. The recipes are captivating, as well as the photographs. I find it extremely hard to put down!

I was recently inspired by the photo seen on the cover. Perhaps it was the contrast of the dark chocolate brown cake and smooth pink frosting? Maybe it was the minimal decor? Or maybe it was just it's charm? Needless to say, I had to learn more about it.

Miette's owner, Meg Ray, shares this about the cake

"This was was on it's way to becoming a conventionally 

frosted layer cake when I noticed how unexpectedly 

voluptuous the bare sides looked with the 

frosting poking out between teh layers. 

 This cake has a gamine quality, a little rough around the edges 

~ a bit of a tomboy with a little rose on top."

And so the title tomboy cake was coined.

I was recently asked to make a cake for a Sweet Sixteen birthday ~ and so I seized the opportunity to re-create Miette's Tomboy Cake. Oh what fun!

This 6-inch round, 3-layered beauty 

is as pretty & charming 

in real life as it is on the cover of miette!

moonlight parfait mandevilla

A charming find . . . .

I spent last Saturday with my mom and a few close friends at a beautiful Tea House ~ celebrating my birthday. 

Lisa, also a flower-enthusiast and gardener, presented me with a  Moonlight Parfait Mandevilla.  The beauty of its flower captivates me. They resemble a pink trumpet flower, but with a most beautiful feature . . . a rose-like double center.  So feminine.

This charming find is exclusive from Monrovia

Those close to me know that I love to stroll through gardens and appreciate their inherent beauty. 

My garden is modest and very dear to my heart. Each fern, rose, and flower has a special story and meaning behind it. 

I tend to it often, and find solace there when I need a little peace and quiet from a busy day. I've found it to be a pleasant place to enjoy a cup of tea and relax with my favorite magazines. 

I am so happy to add this beautiful & charming flower to my garden.

A few charming facts . . . 

The moonlight parfait mandevilla has 

enormous trumpet-shaped, semi-double blossoms that occur all 
summer, and even longer in frost-free zones.

Its pink buds open to white, trumpet shaped blooms 

with a rose-like double center that are iridescent under moonlight. 

Cooler temperatures cause flowers to blush pink. 

This vigorous plant with glossy, green leaves will 

climb into trellis, lattice or arbor, and even drape over fences. 

roasted pepper and goat cheese sandwich

 . . . . a simply delightful sandwich!

So easy to prepare and a wonderful use of Summer and Farmers Market vegetables.

The combination of sweet roasted peppers, creamy herbed goat cheese, and a hint of saltiness from the capers makes this sandwich amazing.

A timeless addition to any afternoon lunch or afternoon gathering.  Roasted red pepper and herbed goat cheese sandwiches will impress your guests . . . and I promise it will be a recipe that your friends ask for!

Ingredients

4 large red or yellow bell peppers, preferably Holland

2 Tablespoons good olive oil

1 Tablespoon balsamic vinegar

2 cloves garlic, minced

2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 Tablespoons drained capers

For assembling

1 large ciabatta bread, halved horizontally

1 (11-ounce) garlic-and-herb or plain goat cheese at room temperature

8 to 10 large basil leaves

3 thin slices red onion

Kosher salt and freshly ground black pepper

 Directions

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. 

Remove the pan from the oven and immediately cover it tightly with aluminum foil. 

Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. 

Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. 

Pour the oil and vinegar mixture over the peppers. 

Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. 

Add a layer of peppers and then a layer of basil leaves. 

Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. 

Cover with the top half of the ciabatta and cut into individual servings.

Bon Appetit! 

 

cupcake stands

Another charming find!

Cupcakes are a popular dessert . . . and what better way to display these pretty little cakes then on petite pedestals!

This charming find is featured on Farmhouse Wares . . . and I promise you'll fall in love with the site as well!

Oh ~ the charm . . . 
                and the possibilities

These petite pedestals can also hold pretty cookies ~ stacked one on top of another ~mini meringues filled with fresh fruit, small handmade waffle cups filled with ice cream and fudge, or mini quiche or tarts!!  The ideas are endless!

lemon thyme bars

A Farmers Market inspired dessert!

With fresh lemons in hand, and a bouquet of  fragrant thyme, I decided to bake this simple treat . . .

lemon thyme bars

  

Although simple to prepare, it is quite sophisticated in flavors.  

With a texture similar to shortbread, this dessert is rich with the deep evergreen flavors of thyme and the vibrancy of lemon . . . . A unique flavor combination that will surely WOW your pallette.

 

Ingredients

Butter, for greasing dish

Flour, for dusting dish

Bars

1 stick (4 ounces) unsalted butter, at room temperature

1 cup all-purpose flour

2 tablespoons chopped fresh thyme leaves

1/2 teaspoon fine sea salt

1/2 cup powdered sugar

2 tablespoons fresh lemon juice

1/2 teaspoon pure vanilla extract

Glaze

2 tablespoons fresh lemon juice

1/2 cup powdered sugar

Directions

Place an oven rack in the center of the oven. 

Preheat the oven to 325 degrees F. 

Butter and flour an 8 by 8-inch glass baking dish

For the bars

In a small bowl combine flour, thyme, and salt. Set aside. 

Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. 

Beat in the lemon juice and vanilla. 

Reduce the speed to low and gradually add the flour mixture. 

Using damp fingers, press the dough into the prepared pan. 

Bake for 30 minutes until golden. 

Cool for 30 minutes.

For the glaze

In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. 

Spoon the glaze over the cooled crust. 

Allow the glaze to harden, at room temperature, for at least 1 hour.

Using a metal spatula, remove the crust from the pan. 

Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.

I recommend serving lemon thyme bars 
with a glass of ice water & a slice of lemon ~

or a warm, mild-flavored herbal tea. 

Bon Appetit! 

crepe paper party favor baskets

Another charming find!  

I'm always looking for new and unique ways to package & present homemade cookies and bite-sized treats, so when I came across these charming bright crepe paper favor baskets featured on FancyFlours ~ I fell in love!

These old fashioned nut cups were a must have party item 

in the 1940's through 1960's. 

They were set at each place setting. 

Each ruffled crepe paper favor basket is 4" high 

to the top of the twisted crepe paper handle.

Use your imagination to create charming party favors 

for any special occasion or holiday celebration.

Oh ~ the charm . . . 
                and the possibilities.

Whether filled with candies and placed atop each place setting, or given as a favor and filled with homemade treats ~ these crepe paper baskets are . . . . simply, charming!




 

4th of July!

Happy Independence Day

at Home friends!