appointments, paperwork type things that have been put off and some unexpected emotional family stuff (but that's for another post).
Ironically, as I took a look at the photos I managed to squeeze in this week, I noticed an unintended theme: pink and green
So with out further ado, here is my week in Pinks and Greens.
Among the biggest things taking oodles of time this week has been the making of twenty bridal shower invitations and corresponding bachlorette invites as well. The bride's colors are mint green and rose. Pretty, don't you think?
Truly, it's almost funny how it goes- you can be asked to take on a project, look at your calendar and see that you should have reasonable time to do it, accept said project and then in a blink of an eye, life explodes and all that empty calendar space gets eaten up along with other things that take a toll. Or at least, that seems to be my life. Anyone else?
I've enjoyed designing and making these . . . but I admit I have an even greater joy in the fact that they're finally done!
Happy, happy, happy . . .See?! Isn't it just lovely? I walk through the dining room and I'm constantly stunned with the beauty and the fresh smell of spring. Heavenly!!
This shot I took yesterday (Friday) in an effort to capture the light as well as my new thrift store treasures- a set of four rose painted dessert plates for only $3!
I'm in love! :)
Also this week, I had to do some baking- it's my latest way of counteracting stress- and if this past week has been anything (aside from pink and green,) then stressful is the word.
So, a new recipe was tried and triumphantly received by all.
It's a nice bread, not too sweet and beyond heavenly with the cream cheese spread. A bit crumbly to be sure, but very good non the less.
And yes, perfect served on a pink and green flowered plate. :)
Here's the recipe from the Totally Teatime Cookbook. Enjoy!!
Chocolate Tea Bread with Vanilla Cream Cheese
1 3/4 cups four (it calls for all purpose, but I used whole wheat)
1 tbsp baking powder
1 tsp baking soda
6 tbsp butter, softened
3/4 cup sugar
1 cup buttermilk
3/4 cup walnuts, roughly chopped (I used pecans instead)
Preheat oven to 350. Lightly grease a loaf pan.
Combine flour, baking powder and soda in bowl. Mix with fork.
In another bowl, cream butter and sugar with electric mixer. Add eggs and vanilla and beat until smooth. Sprinkle in cocoa and beat until smooth; then pour in buttermilk and mix. Add flour mixture and lightly beat until flour disappears. Lightly beat in nuts then spoon batter into loaf pan.
Smooth top and bake one hour or until knife comes out clean when inserted. (Don't fret about cracked top of bread) Let cool in pan on rack, then invert and cool on rack. Serve with Vanilla Cream Cheese.
Vanilla Cream Cheese
3oz cream cheese, softened
1 tsp vanilla
2 tbsp powdered sugar
Beat ingredients together until combined and transfer to serving crock.
( fyi: this only makes 1/2 a cup and we ran out half way through the loaf. I plan on doubling the recipe next time )
~I hope you have a lovely weekend~
(and if you try the tea bread, let me know what you think!)