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Sterling Silver Flatware Guide… Part 2

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A few more hints about buying silver…

What affects the price of the piece I’m buying?
-Pattern: Certain patterns are worth more than others, despite the weight in Troy ounces being the same.
-Piece: Forks are worth more than teaspoons. Knives are usually worth less, and it’s because most are hollow.
-Sets: Sets go for more.
-Monograms: These go for less.
-Condition: this is obvious. Things in good condition go for more.

Other tips:

  • be wary of buying tarnished silver as it can hide obvious damage.
  • avoid pieces with a white appearance. It was most likely over cleaned with harsh chemicals.
  • Areas most susceptible to damage are rims and joints with handles, spouts, and feet.
  • When buying a set, look out for “marriages”.  This is when two or more pieces are combined to make a better set.  They can be really hard to catch sometimes, so be careful!
  • Be wary of modified items: sometimes spoons are cut to resemble a sugar spoon, or may have been pierced to look like a sifter.
  • The best way to care for silver is to use it.  Gentle hand wash it. 
  • Remember silver is a good conductor, so placing a silver serving spoon in a bowl of hot soup for a few minutes can make the spoon very hot. You have been warned.
  • Assume that if you are looking at vintage or antique silver and it does not have a sterling mark, it is silver plate.
  • Buy from reputable dealers to avoid forgery and fakes.  For deals, search eBay but be careful who you buy from.  

My #1 tip is: Buy something you love.  If you buy something that was a good bargain but you don’t really love it, you aren’t going to use it. So it’s just going to sit in the drawer.  So you shouldn’t have bought it in the first place.

My Favorite Sterling Silver Patterns!
I have been searching all over the internet trying to find patterns that I really like.  There are a ton of retired patterns that you are still able to purchase through eBay and other antique dealers.  I am sure there are more that will catch my eye, but I’ve narrowed the list down (but the list is still long).

If you missed the first part of my guide about sterling silver flatware (which contains info about what sterling silver is, how to care for it, etc…) click here.

Here we go! (In order of… most simple to most ornate)

“Malmaison” by Christofle. source: Christofle website

“Marly” by Christofle source: Christofle website

This happens to be my stainless pattern, so I wouldn’t want the same in sterling… but I still like it!

Couzon “Consul”  source: bloomingdale’s
“Williamsburg Shell” by Kirk Steiff
“Empire” by Ercuis
“Empire” by Gebrueder Reiner. source: arts table
“Ludwig XVI” by Koch and Bergfeld source: art’s table 
“Strassburger Empire” by Wilkens source: arts table

“Marie Antoinette” by Alvin source: antiquecupboard.com
“Empire” by Buccelati source: antiquecupboard.com
“Moilere Mascaron”by Emile Puiforcat source: puiforcat website
“Elysees by Puiforcat” source: puiforcat website
Audubon by Tiffany
“Royal” by Puiforcat source: puiforcat website
“Mascarons” by Puiforcat sourcE: rubylane.com
“Renaissance” by Tiffany  source: spencermarks.com
“Paris” by Gorham source: replacements ltd.
“Versailles” by Gorham source: rubylane

You may have noticed that I’m a little bit schizophrenic on my patterns.  They are either pretty simple or over-the-top.

Here’s why:  I think there’s a lot of elegance with the more simple patterns, however, if you’re going to eat with sterling silver, which I feel is a bit over-the-top anyway, then maybe you should be eating with an over-the-top fork!

What do you think? What one is your favorite?  Or is your favorite not listed?

I think my favorite is the Tiffany “Renaissance” pattern. A girl can dream!

I’m providing a link to a website that has a really nice overview of many patterns.  Check it out to see a whole bunch of patterns quickly!

Be Sure to check out part 1 of my Sterling Silver Guide!

Note: I am not a silver expert. I am just someone who is writing about silver for a fun hobby. You need to perform your own research before you go about buying silver.

I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E,Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants,  Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written  at http://peoniesandorangeblossoms.blogspot.com

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Uncategorized

Kitchen Carts

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I’m on the hunt for a kitchen cart.  I need it to be able to go from the kitchen to the BBQ outside.  It should have at least two shelves so I can put dishes/silverware on one shelf, then another shelf for food.  It needs to have four wheels.  Two wheels isn’t the easiest thing to maneuver outside.

This is what I’ve found:

gold bar/kitchen cart, Cost Plus, $150

gold bar cart, Ballard Designs, $300
FLYTTA Kitchen cart IKEA Gives you extra storage, utility and work space. Lockable casters for high stability.
Flytta kitchen cart, $179 ikea
Jill Bar Cart
Jill Bar Cart, $349, Ballard Designs

GRUNDTAL Kitchen cart IKEA Gives you extra storage, utility and work space.
Grundtal kitchen cart, $149,  ikea

 wheeled wagon that is collapsible, $94, walmart
Vitale Bar Cart, Macy’s, POPULAR Seller!

Update: We actually ended up getting this cart here for $99.  We’ve had it for a few years and it has been working pretty well for indoor/outdoor function.

the cart we chose, get it here

The only thing that I wish is that the bottom shelf had some little wall around it because as you go over bumpy surfaces outside anything on the bottom shelf can rattle out and fall onto to the ground. 

We chose one with a cutting board so we had a prep area outside.  Which one would YOU choose?

linking up at: amaze me monday Heart and Home Monday The Scoop!  BNOTP Mon Inspire Me Tuesday  Wow us Wednesdays! Lehman Lane Moonlight and Mason Jars Share Your Style Thursday Favorite Things, Thoughts of Home Home Sweet Home Feathered Nest Fridays The DIY collective Craftberry Bush Foodie Friday & Everything Else Shabbylicious Friday Best of the Weekend Share it One More Time Sundays at Home Dishing it and Digging It

Written at http://peoniesandorangeblossoms.blogspot.com

You can also follow me by clicking on these: bloglovin, instagram, tumblr, twitter, pinterest, and google plus. 

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Desserts

Salted Caramel Macarons

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Fleur de Sel Macarons (aka Salted Caramel Macarons)

This post may contain affiliate links. See my disclosure policy.

This is part of my Macaron Mondays feature! I hope you’ve been inspired to make some macarons!

For the basic macaron recipe I use the Laduree macaron recipe.

FOR A PRINTABLE RECIPE, CLICK HERE!!
Materials needed:

  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag) 
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)

Laduree Macarons Recipe

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Salted Caramel Filling Recipe
(makes 1.5 cups of caramel)
1 cup of cream
1.5 cups of granulated sugar
2 tsp coarse salt (or 1tsp for a less salty flavor)
1 cup unsalted butter

Instructions:
1. Chop butter into small cubes and set aside.
2. Pour cream into the pan and add the salt. Bring to a low boil while stirring and remove immediately. Do not scald the cream.
3. Place the sugar into a new pan. Cook over medium hit while stirring constantly.
4. Stir until sugar is melted and has caramelized into a rich color. Remove from heat.  Do not burn the sugar.  If your caramel starts to burn, throw it away. You cannot rescue it.
5. Pour and stir the hot cream into the caramel mixture. BE CAREFUL!!! Add the cream VERY SLOWLY.  The caramel will spit and boil up, so stir while incorporating the cream into the caramel.
6. Let the caramel cool to 115 degrees (about 5 minutes later).
7. Whisk in the cubes of butter into the mixture until melted and mixed.
8. Pour caramel into a shatter proof bowl and refrigerate until cold.

To use the caramel:
1. Remove from the fridge.
2. Whisk the caramel mixture to stiffen to more of a butter/cream consistency. Do not over-whisk as the caramel will separate.

Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.  


Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you want a day.  The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie. 

YUM!

 This caramel tastes good on other things too, not just macarons!

For my favorite product recommendations for making such delicate cookies, check out my amazon store

I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday’s at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E, Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written at http://peoniesandorangeblossoms.blogspot.com

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antique

Sterling Silver Flatware guide… Part 1

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

As a collector of antiques, I have long been interested in sterling silver.  However, I know NOTHING about it.  I always eye the beautiful cases of sterling flatware, but don’t know where to begin nor do I even know what pattern I like!

Sterling Silver Flatware Guide

First things first, what is “sterling silver”?
In the United States, it only applies to an item which contains a minimum of 925 parts of silver out of 1000 parts.  The remaining 75 parts are an alloy of nickel, copper, or other metals.   Therefore, you get the mark of 0.925.  (Silver is too soft to be at 100% and therefore must have some other metal added to it).   No silver less than 0.925 can be labeled sterling, solid silver, sterling silver, silver or ster. If you are buying it from someone and they label it as Sterling and is in fact NOT, they are subject to federal fines from the National Gold and Silver Stamping Act.

The word “Sterling” first appears on American silver circa 1800.  Most silver items made through 1860 were actually 0.900 silver.  Silver flatware made before 1968 in the US will vary with the amount of silver included.  Sets made after 1968 will have the word “sterling”, “925-1000” or “.925” on it.

Note: all of these standards are referring to US made sterling.  Different countries have different standards.

What is silver plate?
It contains alloys and is NOT sterling silver.  I like to think of it as a microscopic level of silver over regular old stainless steel flatware pretending to be sterling.  Don’t buy this, I say go big or go home.

Settings and Pieces
Most are available in 5 piece settings.
5 piece: Salad fork, soup spoon, dinner fork, dinner knife, teaspoon.

What are the standard serving pieces?
A table serving spoon, pierced table spoon, cold meat fork, sugar spoon, master butter knife, and pie server.

There are MANY other types of serving pieces available.  For example, I own an asparagus server! haha!

How many place settings should I buy?
Buy at LEAST 8 full settings.  However, most purchase more.

Should I get my set monogrammed?
NO.  It will reduce the value of your sterling by 25-35%. No joke. This is also on the flipside, if you are buying vintage or antique sterling silver, if it has monogramming on it, it should be 25-35% cheaper than a pattern without a monogram.

Sterling flatware care:
You may put it in the dishwasher BUT handwashing is preferred.  Do not wash with stainless pieces as a reaction can occur and leave little black dots on it.
***Be careful if you do choose to use the dishwasher.  Most sterling silver knife handles are actually hollow and filled with plaster.  Putting the knives into the dishwasher can cause the plaster to melt and permanently damage the knife.  When you hand wash your knives, do not submerge them completely. Wash each individually under running water.  If you submerge them completely in water, the water can seep into the hollow part of the knife and also cause permanent damage to the knife.  We don’t want that!

To keep the silver shiny, you will need to polish it.  Store in protective felt cases. Keep away from direct light, as it will cause the silver to tarnish.  Do not store on wood directly as the wood contains acids that can ruin the silver.

How much is silver worth?
Silver is sold in troy ounces (31.10grams).  The ounce we think of is actually “ounce avoirduopois” (29.35grams).  If you are weighing silver at home, you will be weighing it in “ounce avoirdupois” and will need to convert it.  US prices in 2014 have been around $19.8 per troy ounce.

OK, I’m ready, I want to buy some sterling silver! What pattern?!
Well, I’ve included pictures of the top 10-20 patterns sold in the United States.  I have seen quite a few of these at estate sales and antique shows, but had no idea what the names were!

“Strasbourg” 
“Rose Point”
“Repouse”
“Fairfax”
“Francis I” 
“Grande Baroque”
“Old Master”
“Prelude”
“Buttercup”
“Chantilly” by Gorham

Here is also another website’s pictures of their top selling sterling silver patterns:

Alright!  Stay tuned as next week as I’ll be sharing my favorite sterling silver patterns with you all!

Sources
1. Sterling Silver what it is and is not. 
2. Sterling Silver info
3. Awesome sterling silver website
4. Best Flatware patterns (source of all of the pictures except the bottom one)
5. The Silverqueen

Note: I am not a silver expert. I am just someone who is writing about silver for fun. You need to perform your own research before you go about buying silver.

I’ve linked up with:The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday’s at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E, Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written at http://peoniesandorangeblossoms.blogspot.com

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Desserts

Marionberry Macarons Recipe

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.
Marionberry Macarons
This post may contain affiliate links. See my disclosure policy.


For how to make the macaron cookie shells,  I use the Laduree recipe.

Materials needed:

  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag) 
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)

Laduree Macarons Recipe GET THE PRINTABLE RECIPE HERE

275g ground almonds  

250g powdered sugar   

210g egg whites          

210g granulated sugar 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!   

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Filling – for Marionberry Macarons

For these macarons, the easiest way for the filling is to buy seedless marionberry jam.  I used Harry & David seedless marionberry Jam. 

 Once the cookies are cool, add a dollop of your filling to one cookie and spread with a small knife, spoon, or icing spatula. 

Place the other cookie to your filling, press gently, and slightly twist the two together.

Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.  

Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you want a day.  The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie. 




What is a Marionberry, you ask?

I realized that some people may not have had a marionberry.  The Marionberry is a type of blackberry, first bred by Oregon State University.  It was first grown in Marion County, Oregon (hence its name).  It is a little bit sweeter than the typical blackberry.  So in other words, it’s good.  Growing up in the Northwest, we would eat all kinds of berries.  They are seriously weeds up there. 


Marionberry macarons

Marionberry Macarons

Check back next week as I continue Macaron Mondays!


For my favorite product recommendations for making such delicate cookies, check out my amazon store

I’ve linked up with:
The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday’s at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E, Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!


Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com
This post my contain affiliate links.

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kitchens

Wonderful White Kitchens

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

I’ve been dreaming of my ultimate kitchen.  Some day within the next 5 years, I will be building my dream kitchen!

For a dream kitchen, you have to start thinking early!

One of my favorite looks: white cabinets with a light counter top.  Sounds easy to pick out, right? I couldn’t have been more wrong.

So many questions…
what color of white? (husband says… there’s more than one color of white?)
do you want cabinets with this door or that?
do you like these door handles or those?
do you want the island to match?
do you want the appliances to be white?
What type of sink do you want?
and the list goes on…

Here is a collection of white kitchens that I like. Ready?  Better sit down, there are lots of pictures!

Now, below, I like these cabinets, the hardware, the marble top.  And of course, who doesn’t love a la cornue stove? It’s a dream, right?!

La Cornue dream White kitchen

This one the fridge matches the cabinets.  I also like the hood over the range as it has a mantel that I could decorate!  Like the countertops!

dream white kitchen

I like in this kitchen below is the fact that the bar is low enough to sit normal chairs. I also like the area over the range, but I think some space is lost for storage.

country white kitchen

I like that the bar has a little sitting area that is table height.

white kitchen with a lower island in the middle for seating

Love this whole corner in this white kitchen. The chandelier is pretty too!

corner bar
love this corner bar in a white kitchen from decor pad

I like the backsplash in this kitchen below, the island. The chandelier is nice, but maybe a little too foofy for me.  The see through glass doors look pretty, but I think I would want frosted glass so I can hide my junk!

dream white kitchen

This kitchen looks really French. I love it.

French white kitchen

Below is one of my favorite kitchens. I love the area above the range. The only thing is I would change the island around and put the chairs on the long end instead of the short.  I also like the dark floors with it.

Love this white kitchen with the island from http://antiquestyle.blogspot.com

These cabinets aren’t super clean white, they are more of an aged white.  Now I’m getting confused on what white I like!

Ok, this kitchen checks all of the boxes. mantle thing above the range, light colored hardware, white cabinets with white countertops.

 I like the shades on this lamp below, makes the kitchen seem very soft!

classic white kitchen

Earlier I though the chandeliers were too much, but I like these little ones!  Don’t care for the back splash though.  The floor is also weird in the one below.

pretty white kitchen

I like how the edge of the marble is on the island in this one.  The light green color is interesting to make as a color for the island.

pretty white kitchen

Isn’t this one below pretty?

pretty French white kitchen

I like the tile floor in this kitchen below,

French White kitchen

Wood on the island below is interesting. You could use the whole thing as a cutting board if you’d like!

classic white kitchen with wood counter

Again, I like the tile floors as below…

White kitchen

 I’m running out of things to say about pretty kitchens…

white kitchen with Viking Range

The range below has white doors and knobs… interesting. Don’t know how I feel about it.

Country White kitchen

 Don’t like the range hood, but other than that… mostly white appliances. Silver or white? That’s the question!

white kitchen with white appliances

I think this green granite looks quite pretty with the white.

white kitchen with green granite

Then I found the kitchen below.  Hmm… maybe I like colored cabinets… uh oh.

Tom Brady’s kitchen from AD. 

To see more white kitchens,

Follow my white kitchens board on pinterest!
Also, Follow my French kitchen’s Board on pinterest!

Picture sources: pinterest, houzz.

I’ve linked up with:
The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday’s at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  You’re Going to Love it Tuesday at Kathe with an E, Cottage Style Party at Lavender Garden Cottage  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Centerpiece Wednesdays at The Style Sisters Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours, Feathered Nest Fridays at French Country Cottage, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com

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Desserts

Raspberry Macarons with recipes!

We use affiliate links in our posts and our site. This means if you make a purchase using these links, we may earn a small commission. You don’t pay a cent more than you would otherwise! Our full disclosure is available under About.

Raspberry Macarons like Laduree

The recipe I used to make macarons (mah-ka-rohn) is from Laduree.  It’s from this fabulous book: Laduree: The Sweet Recipes.  Let’s get started.

Raspberry Macarons like Laduree

Materials needed:

  • a food scale (yes, you need this. I use this one)
  • a piping tip and piping bag (I like the ateco #806, I use these tips and piping bag)
  • Food coloring (the gels or dry powder works best, not the liquid store stuff)
  • A macaron template (either make one or get one here or here. It makes piping easier)
  • food processor (for the cream filling, I use this one)

 

Laduree Macarons Recipe – printable recipe HERE

275g ground almonds

250g powdered sugar

210g egg whites

210g granulated sugar

 

1.  Mix almond meal and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.

2. Sift the almonds and powdered sugar. Set aside.

3. Weigh out granulated sugar.

4. Weigh the egg whites.  Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat.  Once all mixed, increase speed to medium and beat until a firm meringue forms.  You want a firm meringue with glossy peaks but not stiff peaks.  They should defy gravity and remain in the bowl if you turn it upside down.  If you tilt your bowl to the side and they are sliding out, keep beating.

5. Add the food coloring gel and mix.

6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula.  Once combined, add another third of the almond mixture. Add last bit.  This batter requires more deflation during this step since it creates such a poofy meringue.

7. Add the batter to a piping bag.  Pipe in rows using your template onto parchment paper.

8. Pick up the pan and beat until the counter.  The cookies need to rest on the counter between 30-60 minutes.  They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)

9.  Set the oven to 300F.

10. Bake the cookies for 13-15 minutes, one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them.  You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!

11. Remove from paper once completely cool. If they stick to the paper, they aren’t cool yet. Or you undercooked them.

Filling – for Raspberry Macarons

1. For these macarons, the easiest way for the filling is to buy seedless raspberry jam.  I used Harry & David seedless Raspberry Jam.

 

2. Once the cookies are cool, add a dollop of your filling to one cookie and spread with a small knife, spoon, or icing spatula.

 

3. Place the other cookie to your filling, press gently, and slightly twist the two together.

 

4. Once all assembled, put them in an airtight container and let them mature (yes, that’s the scientific word for this process) in the refrigerator for 24-48 hours.

 

Now, these cookies won’t be bad if you eat them immediately, they will just be amazing if you want a day.  The theory is that the juices from the filling soak back into the cookie to make an AMAZING cookie.

Raspberry Macarons like Laduree

Making the meringue

Finished meringue

 

My macaron template
adding almond flour to the meringue
macaronnage
we actually didn’t fold these enough.

Aren’t they pretty??

Raspberry Macarons like Laduree

 

Raspberry Macarons like Laduree

I just want to show you that I haven’t always been the best at making macarons!  Below you can see the first time I ever made macarons… they were poofy and not perfectly flat with little feet.  That’s okay… with practice I became better.  But guess what? The ones below still tasted the same as the ones above! So, if you don’t get it on your first shot, don’t worry!

 

For my favorite product recommendations for making such delicate cookies, check out my amazon store

 


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Germany

European Flower Window Boxes!

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European Flower Window Boxes

If you’ve ever been to Germany, Switzerland, or Austria you will have noticed something… many of the houses and buildings have window boxes full of beautiful flowers.  Other European countries have mastered the window box, but not quite like those living in the Alpine region!

They are also called balcony flowers, as seen below on the balconies:

European Flower Window Boxes - Peonies and Orange Blossoms
in Tirol, Austria

Aren’t they beautiful?  I took all of these pictures on my trip to Germany, Switzerland, and Austria in 2013.

World's Largest Cuckoo clock
the world’s largest cuckoo clock!

The flowers in the boxes are typically geraniums and ivy.

There are several types of “balcony geraniums”.  The ones below are part of the “minicascade” type of geraniums.  They trail about 2 feet and bloom like crazy.

Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms
in Austria

The ones featured below appear to be part of the “midcascade” type.  They are a little bit fluffier than the ones above!

Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms
in Strasbourg, France

The ones below are part of the Balcon series.  They are large, up to 4 feet!  As you can see, they create huge masses of color!

Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms
isn’t this house super cute? It is in Bavaria.

I love how every little window gets a planter box!  It takes a house from drab to fab!

Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms
Bavaria

Red is the favorite color, but sometimes people plant other colors.  Pink is below!

Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms
in Triberg, Germany

The great part about these balcony geraniums is that they survive the heat of Summer when others can’t.

Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms
in Austria

I wish more houses in America would have planter boxes in front of every window!

Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms
in Germany
Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms
in Germany

I love the double layer of flowers on this building below

 

Balcony Geraniums in European Window Boxes - Peonies and Orange Blossoms

The hotel we stayed at in Austria even had balcony flowers for every room!  I still can’t believe I visited this place!

Balcony Geraniums in European Window Boxes at the Internalpen Hotel in Austria- Peonies and Orange Blossoms
Interalpen Hotel, Austria

I found this pretty house on houzz, which is a modern interpretation of French Provencal style.  I love that it incorporates everything that I love… French style, German window boxes, European working shutters, AND it is single story!

You can’t find these special geraniums at every nursery.  You have to do a special search for them.  Look for “balcon geraniums”, “cascade geraniums”, or “alpine geraniums”

European Flower Boxes

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Appetizers and Sides

Cheesy Rosemary Pretzel Bites

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I made some German pretzel bites. They were good. I thought, what else could I do with these?  I know, add cheese. Cheese makes everything better.  Then came along… Cheesy Rosemary Pretzel Bites.  I only have a picture of a few because, they kept disappearing…

yum!

Ingredients (PRINTABLE RECIPE HERE)

  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 packet active yeast
  • 1 1/2 cups warm water
  • sliced cheese, your choice. 
  • fresh rosemary
  • 1/2 cup baking soda
  • 2 quarts water for bath

Instructions

1. Add yeast to warm water.  Let settle for about 5 minutes.  Then add the sugar and salt to the yeast and mix in.
2. Add the yeast, sugar, and salt mixture to the flour. Mix together. I used the dough hook on my kitchenaid and mixed for about 5 minutes on speed #2.  Let dough rest for 30 minutes.
3. Cut dough into about 5-6 equal parts. Roll out on a clean surface.  Don’t need to flour the surface, the dough shouldn’t stick.  Then make a line in the dough and add cheese to the middle (see picture).    Roll until it is about 1 inch in diameter.  Cut pieces that approx 1.5-2 inches and place on a lined baking sheet.
4. Place the baking sheet with dough uncovered in the fridge for approx. 1 hour. This is key. This helps build a skin making it have that nice crust.
5. Preheat the oven to 425 degrees F.
6. Bring 2 quarts of water to boil. SLOWLY add in baking soda into the boiling water. *caution* this creates quite a bubbly reaction for a few seconds, so add a little bit at a time.  Stand back.  It will eventually simmer down.
7. Add the pieces of dough into the soda bath.  Let it sit for about 10-20 seconds and then remove. I used a pasta server to remove it and found it to be the perfect tool.
8. Sprinkle with rosemary. Bake the pretzels for 8-10 minutes until golden brown.  Move to a cooling rack. Enjoy!

the dough rolled out

open the dough, add cheese, and then close. 

All done baking!

The finished product.  Cheesy Rosemary Pretzel Bites. Mmm, good! Perfect for a party!

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Featured on 5/7/14! See the feature HERE



I’ve linked up with:
The Scoop! at Confessions of a Plate Addict/Stone Gable, Metamorphosis Monday’s at Between Naps on the Porch, Inspire Me Tuesday at a Stroll Thru Life, Do Tell Tuesday at a Vintage Zest,  Wow us Wednesdays! at Savvy Southern Style, What’s it Wednesdays at Ivy & Elephants, Tablescape Thursday at Between Naps on the Porch, Oh the places I have been at the Tablescaper, Treasure Hunt Thursday at From My Front Porch To Yours,
Feathered Nest Fridays at French Country Cottage, Be Inspired at Common Ground, Seasonal Sundays at the Tablescaper, Sunday Best Showcase at Twigg Studios. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!
Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com

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Hawaii

Hawaii Wedding Locations Guide

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Aloha!  Well, I’m off soaking up the sun and eating papaya and pineapple in Hawaii right now.

With wedding season approaching and the fact that I’m in Hawaii, I’m reminded of the wedding sites we had looked at (and actually visited!) to get married.  Yep, we had planned to fly to Hawaii and have a wedding… but then, well, destination weddings are really hard to plan.

Since I still have the pictures, I thought I’d share them with everyone.  I know there are brides still looking and I thought this might help with choosing some locations.

The Ritz Carlton Maui…

A beautiful wedding on the beach at sunset.

The Four Seasons Maui….

 Private Estate…

The Four Seasons Lanai at Manele Bay…

With this view as your backdrop…

And this as your reception…

The Four Seasons Lanai at Koele Lodge… 

Four Seasons Luau grounds as a reception…

The beautiful white chapel at the Hilton in Honolulu (called the Ocean Crystal Chapel)

The inside of the white chapel! 

Private Estate #2 on Maui…

Private Estate #3…

Grand Hyatt Kauai…

The Aulani in Oahu…

The Haiku Mill on Maui…

 The St. Regis Princeville in Kauai…

Or just any quiet beach with some beautiful flowers at your feet…

The problem I had with the resorts was that everyone could watch your wedding.  The wedding sites were on the beach with all of the beach goers right behind you most of the time.  I don’t want to see a fat guy in a speedo in the backdrop of my wedding pictures!!  Also, the hotels look down on the sites and we could hear people yelling from the windows. Not romantic to me!

That’s why we looked at private estates.  But, the problem with private estates is that… well, they are houses. So it’s hard to have a big party at a house.

The other thing was cost. However, now looking back on it, I think Hawaii would have been much cheaper!

I think I’ll share my pictures I had saved of tropical wedding bouquets in a future post, as it will just give us all an excuse to look at pretty flowers!!

I’ve linked up with The Scoop!, Tablescape Thursday, Wow us Wednesdays!, Open House Party,  Feathered Nest Fridays, Seasonal Sundays & Oh the places I have been,  life of the party,  the style sisters, Favorite Things Blog Hop,Inspire Me Tuesday and What’s it Wednesdays. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com

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Easter

Easter Tablescape Ideas

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I love this table we put together for Easter this year.

My mother picked up these cute napkin rings from William’s Sonoma. They are adorable! An Easter egg sits on top each napkin.

I placed the alabaster egg tree on the table. I love all of the color it brings! 

Used some beautiful antique napkins.  The plates are from the Victoria & Albert museum. Some vintage German rabbits in the back ground.

Little Steiff animals sit on the table with some fresh daffodils my husband gave us both.

On the other side of the table is the Easter egg ornament tree.

I like this carrot ornament in front of the rabbit! 

One last look! 

Thanks for stopping by!  Have a Happy Easter!

I’ve linked up with The Scoop!, Tablescape Thursday, Wow us Wednesdays!, Open House Party,  Feathered Nest Fridays, Seasonal Sundays & Oh the places I have been,  life of the party,  the style sisters, Favorite Things Blog Hop, Inspire Me Tuesday and What’s it Wednesdays. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com

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Easter

Easter Decor Ideas

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I love decorating for Easter.  Maybe it’s because I love bunny rabbits and little lambs.  I also love the pastel colors, especially the pinks and greens.

Let’s have a look!

At the center of my Easter decor are my faux-chocolate rabbits.  I have slowly been picking up these chocolate rabbits across the country. The big one is from the Midwest, the little one on the right from the Northwest, and the egg one from Southern California.

I love the big one especially, imagine if it were really made of chocolate! Also love the pink and green little egg on the left, you can hide things in it!

I’ve been on the faux-chocolate Easter egg hunt for years.  The one below is my newest faux-chocolate Easter rabbit/egg this year. I’ve never seen one like it, so I knew I had to take it home with me the second I saw it!

how cute

Last year in my Easter basket sat this darling thing, a Steiff chick in a porcelain egg!  She imitates the little chick in the egg in the picture behind her!

I found this vintage Spring hanky at an estate sale and just had to include it.  It’s actually a 3D type hanky, as some of the tulip petals actually flip open in real life!

My other little Steiff bunnies sit in front of their chocolate companion.  As you can tell, I collect little Steiff Easter animals.

My vintage Easter scenes…

My little lamb collection sits on another table. All mohair, all Steiff. Their stuff is cuter than all the other stuffed little lambs in my opinion.

I just love the le lapin pitcher full of lavender from the garden! (really, our garden!).

The far left has little vintage chick scenes… they didn’t photograph well in the light.

I’ve linked up with The Scoop!, Tablescape Thursday, Wow us Wednesdays!, Open House Party,  Feathered Nest Fridays, Seasonal Sundays & Oh the places I have been,  life of the party,  the style sisters, Favorite Things Blog Hop,Inspire Me Tuesday and What’s it Wednesdays. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!

Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com

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Easter

Easter Table

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I loved setting up this table for Easter.  Pink and green are my favorite colors, especially together, and this table has a nice blend of both!

Now, behold!

I found these little nests at one of my favorite stores, Roger’s Gardens.

These little Easter bunny salt and pepper shakers I found at Pottery Barn a few years ago. Aren’t they cute?

This was my first Easter bunny purchase, from Pottery Barn, almost 7 years ago!  I added a pretty pink ribbon to her neck.

The plates are by Bordallo Pinheiro.  There are two types of rabbit plates and a chicken plate. Hand me downs from my mom… her china cabinet was too full! Score for me!

notice rabbit plate #1

Oooh, looks great with my new drapes!

notice rabbit plate #2

I kept the pink mercury glass candles leftover from my Valentine’s Day tablescape.  I was setting out the Springtime stuff and putting the Valentine stuff away… and discovered that they looked good together!

a chicken plate.

One last look before we say goodbye…

I’ve linked up with The Scoop!, Tablescape Thursday, Wow us Wednesdays!, Open House Party,  Feathered Nest Fridays, Seasonal Sundays & Oh the places I have been,  life of the party,  the style sisters, Favorite Things Blog Hop,Inspire Me Tuesday and What’s it Wednesdays. Be sure to check out all of these fabulous blogging parties! A big thank you to all of the wonderful hosts!


Written by Orange Blossom at http://peoniesandorangeblossoms.blogspot.com

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DIY projects

French Country Curtains

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Some exciting news!

I’ve got new curtains!  Ever since I looked through my first Charles Faudree book, I fell in love with French country style.  I have been trying to achieve that look, slowly but surely!  I have had my eye on the Chelsea Textiles check linen for a long time.  And… I finally got some!!

So let’s talk about the before.  I had some burlap drop cloths as my drapes. It was cheap, on-trend with burlap, and cost a total of under $20.  However… they are so boring. And, they aren’t really drapes. But they did the job.

BEFORE with burlap drop cloths:

Yes, the only picture I have of them is with the Halloween tablescape.

AFTER!!  Oh my gosh I’m in love… with some fabric.  I suppose that’s what happens when your mother is an antique linen collector… runs in the genes!

swooon, aren’t they pretty? 

 I love how they go with my French farmhouse table and French Louis XVI dining chairs!

Ok, now let’s talk about the process.  First, my design goals are pretty much summed up on the cover of Charles Faudree’s French Country Signature.  He has checks, toiles, French furniture, and antiques.

my favorite designer!

Another designer, Mario Buatta, uses check fabrics too. And hey!  I just noticed the floral fabric on the bed is the SAME pattern I chose as a 5 year old to wallpaper my room.  Talk about being stylish at age 5!

Mario Buatta 

Ok, so I like checks on the curtains.

Next question, big checks or small checks?

Here’s a picture with smaller checks…

Cathy Kincaid

And larger checks…

John Stefinidis 

After scouring the internet and my design books, I decided I wanted a large check for my curtains.  I think the smaller checks get lost from further away and blend into one color.

Next question, what color?!

Well, we’re limited on colors based on the colors in the room.  So, I started with the rug.  Here are the 3 options I narrowed it down to.

Seafoam left, seamist center, sand right

Hmm, can’t decide.  I think the Seamist looks the best.  They all look good. Let’s look at it against the couch…

Seafoam left, seamist center, sand right

Well, geez, that didn’t help much. The seafoam looks a little too white. I like the sand the best.

Sand left, seafoam center, seamist right.

Well… the seafoam looks really good against my toile chairs.

The brown looked the best with everything… but brown is so boring! It’s not much change from the burlap that I had.  Seamist in person looked the best with everything and it is the color I went with.  It may be a little hard to tell in the pictures.

Ok, fabric ordered, time to make curtains! I want to give a shout-out to my mom, the best mom in the world. She can make curtains.  I need to learn this from her. She said the secret to good curtains is a great sewing machine.

The Pfaff, our trusty Pferd (translation, Pferd = Horse in German!) 

Choosing pleats… we went with the two finger. Debated between the two finger, French, and goblet.

This is where I came back in to help (besides picking the colors)… laying out fabric/measuring. Excuse the mess!

One side is up!

And now the other side.  Love it!

Now I just need the paint the walls!  Don’t these new drapes look great?

This is a picture from nighttime, so you can see how the colors change at night.

Slowly achieving my goal of decorating in the French country style.  Toile French chairs? check. French dining chairs? Check. French farmhouse table? check. Check curtains? check.  All I need is some transferware, more antiques, and a petit gâteau at the table and we’ll be good to go!

To read about my French toile chairs as pictured above, click here!

Written at http://peoniesandorangeblossoms.blogspot.com

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antique

Tulipieres

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Tulip… what? Tulipiere.

One of my favorite parts of Spring are the tulips.  Some people love them so much, they designed special vases to hold them!

tulipiere from the 1600s

In the 1600s, tulips were really expensive. They were the thing for the rich to show off as they were so expensive.  In fact, “tulipomania” reached its height in the 1620s, with one Dutch tulip grower being offered an entire year’s worth of salary for one bulb!

I think this is Royal Delft

You can’t just put an expensive flower in any old vase.  So in the 17th century, the tulipiere was born.

love the beautiful red tulips with the blue/white china

The tulipiere is made to accommodate one single bulb per spout to show off each individual bulb.

Dutch tulip vase, 1680s.

It became popular after it was displayed at Hampton Court in England, although its origins are Dutch.

Dutch tulipiere from the 1690s with the arms of Willem III. Royal collection, Hampton Court.

Other flower bulbs were expensive too, including crocus and hyacinth. So those were displayed in tulipieres as well.

the owner of this trio of tulipieres would have been extremely wealthy to own all three!

The tulipiere is often in a pagoda shape.  The Delft factories’ inspiration was Asian porcelain as they just started trading with China in the 1600s.

Delft, circa 1690. This sold at Christie’s in 2005.  Price was $57,000!

The tulipieres are often part of a set, so you could break them down and arrange them as you wished.

so pretty!

Not all tulipieres are in the pagoda shape, here are some shaped as fans.

The antique ones are extremely expensive.  There are other newer version by other companies, but I only like the antique looking ones so I will only show those!

 

 A blue tulipiere from Juliska.

A newer French version:

Quimper

New ones are usually spendy too.  But not this artichoke inspired one:

This one only costs $35, from gumps.com

Another version by Juliska in the original “country estate” pattern. I thought it was interesting to show an empty one, as below…

You can get it here. (I received mine as a wedding gift!)

Do I have you hooked? Do you want a tulipiere to show off your tulips! I do!

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