Monthly Archives: December 2011

flowers for friday

December 16, 2011

  flowers for friday, the holiday addition. The other night I wired together some evergreen branches  to make this wispy little wreath. A long sprig of pink pepper berry and a yellow velvet ribbon for embellishment. a voila´

a few collected bottles rounded up on this pewter charger and filled with different sprigs of evergreen, vintage ornaments and candles 

hope you have a fun filled weekend ahead. 


xx

flowers for friday

December 9, 2011

its the time of year when not much seems to be growing, so i always love to force bulbs. I finally got around to ordering some from here & put together my little planters this year from a collection of vintage jelly molds. I have some others up in the shop if you would like to make your own. they fit perfectly on the windowsill and its well worth the little bit of effort. 

I also came across this idea and just fell in love with the whole look. Don’t you love that cool marmalade jar with the lip?! haven’t seen one like it before. As I have something similar to each of these vessels already in the house I might make up something this weekend. 


What are you up to ? 


images: cottagefarm, wit&delight 

Gluten Free Pumpkin Bread

December 7, 2011

  • this bread is a treat for breakfast, spread with a little cream cheese for an even tastier morning. The recipe can also be made with regular all purpose flour. measurements are the same, just omit the 
      • xanthan gum 


  • 1 stick of butter, softened 
  • 3 cups sugar
  • 3 eggs
  • 3 cups all-purpose gluten free flour
  • 1/2 teaspoon xanthan gum 
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons fresh grated cinnamon
  • 1 teaspoons fresh grated cloves
  • 1 1/2 teaspoons fresh grated nutmeg
  • 1 (16 ounce) can solid pack pumpkin

☛ ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

    1. In a mixing bowl, cream butter and sugar and beat until smooth. In a separate bowl very lightly beat eggs then add it to the creamed butter and sugar; mix well. Slowly sift in flour, baking soda, baking powder and xanthan gum; stir into creamed mixture just until moistened. Stir in pumpkin until mixture is smooth. *I begin to add fresh grated spices slowly tasting the batter as I go. the above measurements are only approximations of how much spices I add to any one batch of batter. When you are happy with the level of spice, Pour into two greased and floured pans (remember to use GF flour for this step) 9-in. x 5-in. x 3-in. loaf pans. Sprinkle top liberally. Bake at 350° for 1 hour or until bread tests done.