♥ Friday Flickr Inspirations: Hand Embroidery ♥

Sacred Heart Of Mary

Hand embroidered handkerchief bonnet

Bunny and her Teacups Embroidery Pattern

hand embroidered pin cushion by Little Green Cottage

Bunny Quilted Hand Embroidery Little Quilt

Gina Matarazzo Hand Embroidery

hand Embroidery

Hand embroiderd flour sack tea towel.

Geisha with Fan

♥ Tea on Tuesday: Chocolate Zucchini Cake ♥

Ingredients

• 1/2 cup butter, softened
• 1/2 cup canola oil
• 1-3/4 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup buttermilk
• 2 cups shredded zucchini
• FROSTING:
• 1 cup flaked coconut
• 6 tablespoons butter, softened
• 2/3 cup packed brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup milk

Directions

• In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
• Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Cool completely. 
• Yield: 12-15 servings.

~~yummy recipe and photo from: Taste of Home, June/July 2006~~

♥ Tea Party Vases ♥

I see such great ideas from all over the internet. I have lots of websites I like to visit and tons of fellow bloggers that share such great ideas...I wish I was so creative! ;)  I saw this on Martha Stewart and thought, "oh that's too simple". I love the look of the tea tins and I have several that I "put away" because I thought they were too pretty to just throw out...surely I could use them for some craft endeavor!  Now I know what I'm going to use them for!

Hope you're having a TEA-rrific weekend! :)

Sheri

photo from Martha Stewart Living

Vintage and new tins are often decorated with charming, old-fashioned prints and lettering. Clean out these containers, and give them a second life as informal flower vases. We filled one with roses, gomphrenas, and sweet peas. The tins are usually watertight and certainly shatterproof, so you don't have to worry about leaks or breakage.

~~ Martha Stewart Living, August 2003~~

♥ And the winner is.....♥

It's finally the day to announce the winner of my little tea infuser giveaway! I had only one lovely lady leave me a comment. I was surprised with over 60 readers a day no one else left comments. I don't know if no one likes my tea balls or you guys are just shy! ;)

Drumroll please.........

Marilyn is the winner!

Oh Marilyn, someone stole your favorite teaball. If you don't see another one you like, I will special make you one. I think I still have the lampwork focal bead that you like, but I'm out of the "dream" charms. Since you like the swarovski crystals, I could add some of those for you if you like. Just let me know dear and send your address to:

tea4sheri(at)yahoo(dot)com  

This has really made my day being able to share on my tea infusers with a reader. :) Thank all of you  for taking the time to read my little blog. If you missed this one, don't worry! I've decided to start having giveaways on a regular basis.:)

Have a TEA-rrific weekend everyone!

Sheri :)

♥ Make an Impression....on cookies! ♥

I've seen this picture posted around on several sites and found it on Facebook again this week. Isn't this a great idea? Thank you to whoever thought of this!

Use clean rubber stamps to imprint cookies...endless possibilities: personalized for showers, birthdays, holidays, adorable gifts etc.

Is this your photo?? Please email me so I can give you credit! thanks!

♥ Let's have a giveaway! ♥

I 've been thinking it's been a while since I had a giveaway on this blog! So I think we need to remedy that. As you know, I love making my little tea infusers.  So how would you like to win one?  It's so easy as 1, 2, 3!

1.  Become a follower of this blog.

2. Go to my etsy shoppe and pick your favorite tea infuser.

3. Post your favorite one in the comments here.

See? how easy is that?  Winner will be randomly chosen next Friday on August 10th.

Hope you're having a tea-rrific day!

Sheri :)

♥ Tea on Tuesday: Strawberry Poke Cake ♥

Ingredients

• 1 package (18-1/4 ounces) white cake mix
• 1-1/4 cups water
• 2 eggs
• 1/4 cup canola oil
• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 2 packages (3 ounces each) strawberry gelatin
• 1 carton (12 ounces) frozen whipped topping, thawed, divided
• Fresh strawberries, optional

Directions

• In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
• Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
• Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
• Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. 
•  Yield: 10-12 servings.
  
  Editor's Note: This cake was tested with Pillsbury white cake mix.

~~yummy recipe and photo from:Taste of Home, April/May 2002~~

♥ sale! ♥

I think we need to have a Christmas in July sale! You can save 15% on the entire site of my Etsy Shop by using the coupon code: JulyXmas.  Just add that into the "coupon code" section when you check-out to save! :)

I've been making a few new beaded tea infusers and working on more medical alert bracelets too! We just spent a  week in Gatlinburg and I always feel inspired when I return from the Smoky Mountains!

Hope you're staying cool in your part of the country! It's been sweltering hot here and our grass in looking rather dry and crunchy. :( Perfect time to stay indoors and bead away. :)

Have a wonderful Thursday!

♥ Tea on Tuesday: Chocolate Cupcakes ♥

Ingredients:
 •2 cups all-purpose flour
•2 cups sugar
•1 teaspoon salt
•1/2 teaspoon baking soda
•1/4 cup baking cocoa
•1 cup water
•1 cup canola oil
•1/2 cup butter, cubed
•2 eggs
•1/3 cup buttermilk
•1 teaspoon vanilla extract

CARAMEL ICING: 
•1 cup packed brown sugar
•1/2 cup butter, cubed
•1/4 cup milk
•2 to 2-1/4 cups confectioners' sugar

Directions:
•In a large bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring the cocoa, water, oil and butter to a boil. Gradually add to dry ingredients and mix well. Combine the eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).

 • Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 • For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small bowl. Cool to room temperature. Gradually beat in confectioners' sugar until smooth. Frost cupcakes.

Yield: 2 dozen.

~~yummy recipe and photo from: Taste of Home, April/May 2007~~

♥ Happy 4th of July ♥

We are taking a break and vacationing in Gatlinburg TN this week. The weather is scorching! Monday was our first day here and it was 105! Yes, we are in the Smoky Mountains and you would think it would be cooler. Nope. :( It's cooled down to about 98 degrees today and looks like it will be this hot all week. I hear it's just as hot at our home in Virginia. I'll be back to blogging next week, just in time for Tea on Tuesday! :) Looking forward to the fireworks tonight. Hope you are having a safe and happy 4th of July!

♥ Tea on Tuesday: Fresh Blueberry Pie ♥

Ingredients:
•3/4 cup sugar
•3 tablespoons cornstarch
•1/8 teaspoon salt
•1/4 cup water
•4 cups fresh blueberries, divided
•1 graham cracker crust (9 inches)
•Whipped cream

Directions:
•In a large saucepan, combine the sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool to room temperature.

• Spoon remaining blueberries into the crust; top with cooled blueberry mixture. Cover and refrigerate for 1-2 hours or until chilled. Serve with whipped cream.

Yield: 6-8 servings.

~~yummy recipe and photo from: Country, June/July 2006~~

♥ Hump Day Humor ♥

♥ Tea on Tuesday: Berries 'n' Cream Torte ♥

Ingredients:
•1 cup butter, softened
•1 cup sugar
•2 eggs
•2 cups all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon salt  

FILLING:
•1/2 cup sugar
•4-1/2 teaspoons confectioners' sugar
•4-1/2 teaspoons cornstarch
•3 cups heavy whipping cream
•4 cups sliced fresh strawberries
 •2 cups fresh blueberries
•2 cups fresh raspberries  

Directions:
•In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture.

• Line two baking sheets with parchment paper or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely.

 • Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place one cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

 Yield: 12 servings.

 ~~yummy recipe and photo from: Taste of Home's Holiday & Celebrations Cookbook Annual 2003~~

♥ Hump Day Humor ♥