Best Sweet Glazed Blood Orange Loaf Cake

What You Will Love About Blood Orange Loaf Cake

1. Super Moist
2. Easy To Make
3. A great option when you want a different spin on quick bread or loaf cake.

Occasions to Serve The Sweet Glazed Blood Orange Cake

• Birthday Brunch
• Mother’s Day
• Potlucks
• Pool Party
• Book Club

What Is A Blood Orange and What Does It Taste Like?

Blood oranges are a variety of an orange with a dark red flesh. They are full of antioxidants and pretty to eat. They have a complex citrus flavor and are generally sweeter with a less acidic taste than regular oranges. Some note a floral and raspberry note.

Best Sweet Glazed Blood Orange Loaf Cake Recipe

*You can indeed replace the blood oranges for your favorite orange or tangerine. Lemons and limes are a great switch too.

Ingredients

Blood Orange Loaf Cake Batter

• 1/2 cup unsalted butter, melted and cooled
• 1 cup sugar, white
• 2 eggs, large
• 4 tablespoons blood orange zest
• 1/2 cup fresh blood orange juice
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• blood orange, thinly sliced

Blood Orange Sweet Glaze

• 1 cup powdered sugar
• 4 +/- tablespoons blood orange juice
• 1 tablespoon blood orange zest

Instructions

Preheat oven to 350° F.

Line a 9 X 5 X 3 inch loaf pan with parchment paper leaving excess over the edge of pan for lifting.

Sift together the all-purpose flour, baking soda and salt. Set aside.

In a mixing bowl, beat together the cooled melted butter, blood orange zest, and sugar on medium speed. Next, beat in the eggs one at a time. Then, stir in the orange juice with a large spoon until combined.

Pour the Best Blood Orange Loaf Cake into the prepared loaf pan. Place the thinly sliced blood orange across the top of batter.

Bake for 45 minutes or until a knife comes out clean in the center.

Whisk together the powdered sugar, blood orange juice, and zest until well combined. Add more juice until the consistency is thick yet pourable.

Remove from the oven and cool for 10 minutes. Next, lift from the pan with the parchment wings and place on a pretty plate. Drizzle with the Sweet Blood Orange Glaze.

Enjoy!

Blood Orange Loaf Cake Recipe Notes

1. Store in an airtight container or covered in foil in the refrigerator for 5 days. It is delicious cold or warmed in the oven.
2. Substitute blood oranges with your favorite orange variety. Lemons and limes are a delicious spin.

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This Best Sweet Glazed Blood Orange Loaf Cake

This Best Sweet Glazed Blood Orange Loaf Cake is a stunner! It is a delightfully dense and moist loaf cake that has a unique citrus flavor with a sweet finish your guests will love.

Course Desserts

Cuisine American

Keyword Cakes, Loaf Cake, Sweet Bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 Servings

Calories 355kcal

Author Gwyn

Ingredients

Batter

• 1/2 cup butter unsalted, melted and cooled
• 1 cup sugar white
• 2 eggs large
• 4 tablespoons blood orange zest
• 1/2 cup fresh blood orange juice
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• blood orange thinly sliced

Blood Orange Sweet Glaze

• 1 cup powdered sugar
• 4 +/- tablespoons blood orange juice

Instructions

• Preheat oven to 350° F.
• Line a 9 X 5 X 3 inch loaf pan with parchment paper leaving excess over the edge of pan for lifting.
• Sift together the all-purpose flour, baking soda and salt. Set aside.
• In a mixing bowl, beat together the cooled melted butter, blood orange zest, and sugar on medium speed. Next, beat in the eggs one at a time. Then, stir in the orange juice with a large spoon until combined.
• Pour the Best Blood Orange Loaf Cake into the prepared loaf pan. Place the thinly sliced blood orange across the top of batter.
• Bake for 45 minutes or until a knife comes out clean in the center.
• Whisk together the powdered sugar, blood orange juice, and zest until well combined. Add more juice until the consistency is thick yet pourable.
• Remove from the oven and cool for 10 minutes. Next, lift from the pan with the parchment wings and place on a pretty plate. Drizzle with the Sweet Blood Orange Glaze.

Notes

Store in an airtight container or covered in foil in the refrigerator for 5 days. It is delicious cold or warmed in the oven.

Substitute blood oranges with your favorite orange variety. Lemons and limes are a delicious spin.

Nutrition

Serving: 8Slices | Calories: 355kcal | Carbohydrates: 74g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 344mg | Potassium: 121mg | Fiber: 5g | Sugar: 34g | Vitamin A: 471IU | Vitamin C: 31mg | Calcium: 109mg | Iron: 1mg

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The post Best Sweet Glazed Blood Orange Loaf Cake appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published July 4, 2021 | Updated May 1, 2023

Sweet Glazed Fresh Strawberry Scones

What you Will Love about this Recipe

Strawberries! Oh sweet strawberries! You are about to add extra magic to light and delicate scones.

• Easy Recipe
• The Perfect Crumble
• Perfect with tea or a glass of milk

Grab your aprons!

Today I am sharing my Sweet Glazed Strawberry Scone recipe with you.

 Occasions To Serve Strawberry Scones

• Spring Brunch
• Weekend Breakfast in Bed
• Mother’s Day
• Book Club
• Afternoon Tea

Sweet Glazed Fresh Strawberry Scones

Ingredients

Makes 8 Sweet Glazed Fresh Strawberry Scones

Fresh Strawberry Scone Dough

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 8 tablespoons unsalted butter, cold and cut into small cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 cups fresh strawberries, hulled and cut into quarters

Strawberry Scone Glaze

• 5+/1 tablespoons heavy cream
• 1 1/2 cup confectioners’ sugar
• 1 teaspoon clear vanilla

Optional

• Sanding Sugar for Sparkle
• Scone Pan This is a handy pan if you love scones. It isn’t necessary. Smile!

Strawberry Scone Instructions

Scone Prep

Preheat oven 400° F. Place on a cooling rack over foil or parchment paper.

If you are using:

• Scone Pan – Lightly grease using butter and a paper towel. Wipe away any standing excess. Set aside.
• Baking Sheet – Line with parchment paper. Set aside.

Strawberry Scone Dough

Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.

In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.

Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.

Form The Strawberry Scones

• Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
• Scone Pan – Evenly and gently, press the dough into the prepared scone pan.

Bake The Scones

Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.

• Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
• Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.

Garnish

In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.

Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.

I would love to see how yours turned out!

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Sweet Glazed Fresh Strawberry Scones

These melt in your mouth delights are a crowd pleaser. Mother's Day! Brunch! Breakfast in Bed Recipe!

Course Brunch, Desserts

Cuisine American

Keyword Scones, Strawberries

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 325kcal

Author Gwyn

Ingredients

Strawberry Scone Dough

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 8 tablespoons unsalted butter cold and cut into small cubes
• 1/2 cup heavy cream
• 1 large egg
• 1 cups fresh strawberries hulled and cut into quarters

Strawberry Scone Glaze

• 5 +/1 tablespoons heavy cream
• 1 1/2 cup confectioners’ sugar
• 1 teaspoon clear vanilla

Extra Sparkle Garnish

• Sanding Sugar for Sparkle

Instructions

• Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.
• In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.
• Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.
• Baking Sheet – Place the dough ball onto a lightly floured surface and roll the dough into a 7″ inch round and 3/4″ in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.
• Scone Pan – Evenly and gently, press the dough into the prepared scone pan.
• Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.
• Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.
• Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.
• In a small bowl, whisk the cream, confectioners’ sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.
• Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.

Nutrition

Serving: 8Scones | Calories: 325kcal | Carbohydrates: 62g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 68mg | Sodium: 276mg | Potassium: 54mg | Fiber: 3g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg

How about Homemade Strawberry Shortcake!

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The post Sweet Glazed Fresh Strawberry Scones appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published April 18, 2017 | Updated: April 25, 2023

Vintage Jewelry Shadow Box DIY

A Story of Friendship About Vintage Jewelry

As an Army wife I am blessed with a multitude of beautiful ladies I call my Army Sisters. Each time I move I always find myself blessed beyond measure with these treasured friendships. Today I would like to share a little story about my Army sister Stephanie and how this vintage jewelry shadowbox gift for her came to be.

I first met Stephanie in 2013 during our first tour at Joint Base Lewis McChord, Washington at a neighborhood gathering called Cups and Pups.

…An early morning ritual at whim!
…PNW Rain or Shine, RAIN most likely!
…Come in your PJ’s or dressed for the day!
…Bring a Pup and a Cup!
…Girlfriends around a fire pit laughing and chatting required!
…Hosted and founded by another Army sister and sensational sparkler, the lovely Carla!

If you are lucky enough to know Stephanie, you know you need body armor and a firehose to douse her in coffee if you plan to wake her or plan to be in her presence before 0900. Well, no one warned me of this upon our first meeting.

I sat right down beside her….

Stephanie gave me the once-over and I think I heard a little growl.

THEN the most fantastic laugh erupted from this tiny little body under a head of pretty blond hair!

…Especially on days when I scoop her up before 0900 for random adventures like a drop in at Trader Joe’s for goodies to have a morning picnic on the Puget Sound.

Fast Forward Four Years

We left JBLM and moved to Carlisle, PA for my husband to attend War College. When we got the message that we were heading back to JBLM, I immediately contacted the friends I would soon re-join. Of course Stephanie was at the top of the list! Hailing from the state of Pennsylvania, she asked me if I would be willing to add a family heirloom to our household goods to be shipped.  I without hesitation said yes. Her dear father delivered a beautiful jewelry chest that belonged to her mother along with the surprise of five shoeboxes full of vintage jewelry, several bags of Middlesworth Potato Chips (a PA favorite), and Yuengling.

Our shipment was delivered in tact and I could hardly wait to give Stephanie her mother’s jewelry chest and the added surprise of the five boxes of treasure. She was thrilled indeed.

After we were all settled in, Stephanie came down (…four houses down to be exact. SMILE!) to resume our backyard fire pit tradition. She was loaded down with the boxes of jewelry. We sat out back with another friend and went through each box as she shared memories of special pieces. She took what she wanted and then handed over the rest. “Take what you want and get rid of the rest.”  WHAAAAT?! My heart! She was sharing her precious treasure. I turned some of the pieces into this Vintage Jewelry Shadow Box for her, of course kept the sparkly and pearl pieces to style with my own wardrobe, and with her permission, gave the rest to our military community thrift shop.

My Gwynian Webster Definition of My Friend Stephanie

Stephanie: [Ste-phan-eee] dear friend, army sister, origin, Pennsylvania
1. loyal, kind, heart of gold, sparkler
2. best laugh extremely northwest of the Chatahoochee River
3. a friendship I will treasure for life

If you are interested in making a Vintage Jewelry Shadow Box for yourself or for a gift, I found a photo inspiration for this project on Pinterest at this link: DIY’s.com. Below are the Sparkling Charm directions on how I emulated  this project.

Vintage Jewelry Shadow Box DIY

Supplies 

• Shadow Box (I picked this one up at Hobby Lobby.)
• E6000 Glue
• Vintage Jewelry
• Textured Felt
• wire cutters
• pliers

SHOP SHOW BOXES

Vintage Jewelry Shadow Box DIY Instructions

1. Remove the backs from the vintage jewelry to create a flat surface.
2. Cut chains to desired lengths for your design.
3. Cut out the shape of a vase to fit your shadow box.
4. Lay out your design inside the shadow box.
5. Starting with the felt vase, glue your design to the shadow box backing.
6. Let your project dry for 24 hours.

*earbob
[eer-bob]

Word Origin
noun, Southern and South Midland U.S.
1. an earring or eardrop.

Print

Vintage Jewelry Shadow Box DIY

If you are looking for a charming way to use cherished vintage jewelry I have you covered with this lovely idea.

Keyword DIY’s, Easter Crafts, Gifts, Mother’s Day

Prep Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Author Gwyn

Equipment

• Shadow Box (I picked this one up at Hobby Lobby.)
• E6000 glue
• Vintage Jewelry
• Textured Felt
• wire cutters
• pliers

Instructions

• Remove the backs from the vintage jewelry to create a flat surface.
• Cut chains to desired lengths for your design.
• Cut out the shape of a vase to fit your shadow box.
• Lay out your design inside the shadow box.
• Starting with the felt vase, glue your design to the shadow box backing.
• Let your project dry for 24 hours.

The post Vintage Jewelry Shadow Box DIY appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

How To Make Chocolate Biscuit Cake

A Trivial fun Video!

What the the royal chef has to say about this famous cake.

What is in Chocolate Biscuit Cake?

Made with chocolate, butter, eggs, digestive biscuits, this no-bake cake will melt in your mouth.

Occasions To Serve How To Make Chocolate Biscuit Cake

• Afternoon Tea
• Weekend Brunch
• Potluck
• Easter
• Mother’s Day
• Thanksgiving
• Wedding Reception

How To Make Chocolate Biscuit Cake

Recipe adapted from the former British royal chef, Darren McGrady. I have omitted the raw egg, slightly changed the ingredients to fit an 8 inch cake pan, and converted imperial to the US customary metrics.

Ingredients

CAKE

• 8 ounces British tea biscuits (McVities Digestive Biscuits), broken into almond sized pieces
• 12 Tablespoons unsalted butter, room temperature
• 3/4 cup + 2 tablespoons caster sugar
• 8 ounces dark chocolate chips, melted

GANACHE TOPPING

• 8 ounces dark chocolate, melted
• whipping cream

GARNISH

• mini chocolate chips or chocolate shavings
• edible flowers

Two Ways To Melt Chocolate

Microwave

Add the chocolate to a microwave safe bowl and heat in 15-second intervals, stirring in between until chocolate is melted and smooth.

Double Broiler

Fit a heat proof bowl into a pot. The bowl should fit snugly and have a few inches of space between the bottom of the bowl and the bottom of the pot. Fill a pot with a few inches of water. The water should not touch the bottom of the bowl. Add the chocolate into the bowl and turn the heat to medium low. Stir the chocolate until melted and smooth.

Instructions

Butter the pan, then line with plastic wrap for easy removal. Break the biscuits into small bite sized pieces. Set aside.

Melt 8 ounces of the chocolate.

Cream the butter and sugar until light and fluffy in a large mixing bowl..

Beat in the melted chocolate until everything is combined.

Gently fold in the biscuits.

Spread the mixture into the prepared pan making sure there are no air pockets by gently pressing.

Place in the refrigerator for at minimum three hours or overnight.

Run a knife around the edges of the pan and then invert onto a cooling rack. Peel away the parchment or plastic wrap.

Melt the remaining 8 ounces of chocolate. Pour over cake using an offset spatula to smooth.

Add the garnishes while wet.

Place the cake back in the refrigerator or leave on the countertop to let the chocolate harden.

Slice. Enjoy!

*This recipe makes a 1 inch cake. You can double the recipe to fill the height of a 9 inch cake pan.  I doubled the recipe for this post.

How Long Can You Store Chocolate Biscuit Cake?

A biscuit cake can be stored in the refrigerator for two weeks in an airtight container.

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How To Make Chocolate Biscuit Cake

This delightful chocolaty sweet treat is infamous for being the late Queen Elizabeth’s favorite cake and she had a piece every single day, It was also Prince William’s groom cake. I gave it a try and guess what? I get it! AND IT IS NO BAKE! 

Course Desserts

Cuisine English

Keyword Chocolate Biscuit Cake, Digestive Biscuits, English Biscuits, No Bake Cakes

Prep Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6 to 8

Calories 430kcal

Author Gwyn

Ingredients

CAKE

• 8 ounces British tea biscuits McVities Digestive Biscuits, broken into almond sized pieces
• 12 Tablespoons butter, unsalted room temperature
• 3/4 cup + 2 tablespoons caster sugar
• 8 ounces dark chocolate chips melted

GANACHE TOPPING

• 8 ounces dark chocolate melted
• whipping cream

GARNISH

• mini chocolate chips or chocolate shavings
• edible flowers

Instructions

• Butter the pan, then line with plastic wrap for easy removal. Break the biscuits into small bite sized pieces. Set aside.
• Melt 8 ounces of the chocolate.
• Cream the butter and sugar until light and fluffy in a large mixing bowl.. Beat in the melted chocolate until everything is combined. Gently fold in the biscuits. Spread the mixture into the prepared pan making sure there are no air pockets by gently pressing. Place in the refrigerator for at minimum three hours or overnight.
• Run a knife around the edges of the pan and then invert onto a cooling rack. Peel away the parchment or plastic wrap.
• Melt the remaining 8 ounces of chocolate. Pour over cake using an offset spatula to smooth. Add the garnishes while wet. Let the chocolate on the cake set either in the refrigerator on a countertop. Slice. Enjoy!
• *This recipe makes a 1 inch cake. I recommend doubling the recipe to fill the height of a 9 inch cake pan.  I doubled the recipe for this post. 

Notes

• Biscuit cake can be stored in the refrigerator for two weeks in an airtight container.
• This recipe makes a 1 inch cake. I recommend doubling the recipe to fill the height of a 9 inch cake pan.  I doubled the recipe for this post. 

Nutrition

Serving: 1slice | Calories: 430kcal | Carbohydrates: 39g | Protein: 6g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 510mg | Fiber: 6g | Sugar: 22g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 142mg | Iron: 5mg

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Ultimate Cheese & Crudités Board

Crudités Pronunciation

What does Crudités Mean?

The word crudités means raw, or rawness. Only pronounced in the plural, crudités are French appetizers consisting of sliced or whole raw vegetables. Moreover, they are typically dipped in a light vinaigrette or a dip.

What is the Difference Between Charcuterie and Crudités?

Charcuterie refers to the meat portion of a tapas platter or board, while Crudités is whole or sliced vegetables. Cheeses, dips, and sometimes candies are added to compliment either. I personally name my boards/platters by what I want to hi-light.

Occasions to Serve A Crudités Board

Mother’s Day | Easter | Brunch | Fall Brunch | Tea Time | Holiday Guests | Movie Night | New Year’s Eve | Binge Watch Party | Birthday Party

What wine Pairs with Crudités

• Bordeaux
• Dry White Wine
• White Burgundy Aligoté
• Red Mâcon
• Rosé

What To Serve With Crudités

Crudtés are usually served with vinaigrette or dips. Personally, I prefer a bit more variety. I enjoy adding a few cheeses, a sweet something, or mixed nuts! In addition, a paired wine brings it all together.

Ultimate Cheese & Crudités Board Recipe

Ingredients

• red radishes
• carrots
• asparagus
• small english cucumbers
• celery sticks
• goat cheese
• Boursin cheese – herbed
• pistachios
• water crackers
• pink meringues
• lavender roses or pansies

Directions

I have three tips for lovely boards!

1. Use a variety of color. I recommend using things in season.
2. Start with 3 cheeses, meats or your board focus. Then, place the remaining goodies in one or three areas.
3. Finish by adding a fresh flower or herb to add the charm.

SHOP THESE LOVELY BOARDS

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Ultimate Cheese & Crudités Board

Need a lovely board for a party? These lovely jewel toned colored tasty delights will have your guests smiling! Hello Ultimate Cheese & Crudités Board.

Course Appetizers

Cuisine American

Keyword Appetizers, Boards, Party, Vegetables

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 Servings

Author Gwyn

Ingredients

• red radishes
• carrots
• asparagus
• small english cucumbers
• celery sticks
• goat cheese
• Boursin cheese – herbed
• pistachios
• water crackers
• pink meringues
• lavender roses or pansies

Instructions

• Use a variety of color. I recommend using things in season.
• Start with 3 cheeses, meats or your board focus. Then, place the remaining goodies in one or three areas.
• Finish by adding a fresh flower or herb to add the charm.
• Follow the photos in the post for the step by step for this board. 

More Sparkling Charm Small Bites… Click Here!

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English Ivy & Rose Garden Tablescape

The Centerpiece

I cannot let the spring or summer season pass without highlighting red roses and English ivy in our home. The deep jewel tones bring a fresh but warm feel as spring arrives or summer comes to a close.

The planter I used was a lucky find from Terrain. {Similar Options: 1 | 2} I picked up the three miniature red roses, English ivy, and white Lisianthus Borealis from Fresh Market. The limelights are from our yard.

First I placed the ivy and roses in the planter in their containers. For the white limelights and Lisianthus Borealis, I trimmed the stems and placed each in floral tubes. Finally I stuffed in a bit of moss to cover the containers and complete the garden look.

The table runner is from Draper James. I purchased both the napkins and Strawberry Fields Table Runner there. I also purchased the apron and dress. It is fun to match your decor when having a party.

The Place Setting

Dishes

I have been super excited to use these pretty jade milk glass dishes from The Pioneer Woman sold at Walmart. They look is vintage and the price is great. If you are a collector of dish sets! This one is a must.

Flatware

This is white and gold modern inexpensive flatware set from Amazon.

Napkins & Napkin Rings

The dinner napkins are from Draper James and the napkin rings are from Hobby Lobby

Ruby Red Wine Glasses

My ruby red wine glasses are from Tuesday morning. They are great for Valentine’s Day, Christmas, and 4th of July. I do recommend a set of these for occasions that call for a pretty red glass for a toast.

Water Pitcher & Glasses

The water pitcher and glasses are from Anthropologie.

Cocktail Napkins

These fun cocktail napkins are from my Emily Mccarthy in Savannah, Georgia. …BY FAR ONE OF MY TOP FIVE PLACES TO SHOP AND MY VERY FAVORITE IN SAVANNAH.

TOOLS YOU’LL NEED

Occasions For An English Ivy & Rose Garden Tablescape

Brunch | Afternoon Tea | Mother’s Day | Spring Luncheon | End of Summer Brunch

Recipes for An English Ivy & Rose Garden Tablescape

Sweet Glazed Strawberry Scones | Best Old Fashioned Pound Cake | Lily Oaks Cocktail Benedictine Tea Sandwiches | Cheese Puffs

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The post English Ivy & Rose Garden Tablescape appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Originally Published May 2019 Update August 2022

Chefs seem to fuss over popovers and specific steps for perfection. Me, I just go for it and they turn out fine every single time.

Grab your apron and follow my recipe for this American version of bread pudding. You will truly be impressed with yourself!

How To Make Classic Popovers

What Are Popovers and What Are they Made of?

Baked in a pan with deep wells, popovers are light rolls made from an egg batter with no yeast.

Tips For Perfect Popovers

The true secret to popovers is following the instructions to the T. From measurements to the temperature of the ingredients of the oven, they are all equally important.

SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Get Popovers to Rise High

Part of the charm of popovers are their height. These tricks will ensure a high as the sky rise.

• Heat the oven to 425° F. before the pan goes in pre-batter.
• All ingredients must be room temperature.
• Whip up the batter to add air just before filling the hot popover pan wells.
• Avoid opening the oven while the popovers are baking. Don’t even crack the door for a tiny peek or your popovers will fall flat.

What to Serve with Classic Popovers

When To Serve Classic Popovers

Popovers are a special treat to serve any time of the year and at any mealtime. Below are a few occasions perfect for popovers.

Mother’s Day | Brunch | Easter | Spring | Holiday Meals |Breakfast In Bed | Tea Parties

Popovers In A Muffin Pan

The answer is YES YOU CAN! I prefer the classic popover pan as it has a taller well and straight sides. The muffin pan will give you a shorter popover with a more dense texture and you will have to adjust cook time by a few minutes.

How To Make Classic Popovers

Makes 6 Popovers

Ingredients

• 1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
• 1 1/2 cups all-purpose flour, sifted
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, room temperature
• 1 1/2 cups whole milk, room temperature

SHOP THIS POST

Instructions

Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.

Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth. Let the mixture rest for 15 minutes.

Place the buttered popover pan in the pre-heated oven for exactly 2 minutes.

Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.

Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER!

Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.

Serve hot or at room temperature.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

More Bread Baking Recipes: Click Here!

How To Make Classic Popovers

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Easy Peasy Popovers. Light! Airy! Delicious! Perfect for a brunch! A perfect treat for a lazy Saturday morning.

• Author: Gwyn

Ingredients

Units USM

• 1 1/2 tablespoons unsalted melted butter | plus softened butter for greasing pans
• 1 1/2 cups all-purpose flour, sifted
• 3/4 teaspoon kosher salt
• 3 extra-large eggs, room temperature
• 1 1/2 cups whole milk, room temperature

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Instructions

Preheat the oven to 425°F. Generously grease the popover pans with unsalted butter.

Whisk together the flour, salt mix and the room temperature eggs, milk, and warm melted butter until smooth.

Place the buttered popover pan/s in the pre-heated oven for exactly 2 minutes.

Next, remove from the oven and fill each of the popover wells just over half full and bake for exactly 30 minutes.

Don’t open the oven door to peek. Seriously, don’t peek! The popover game will be OVER!

Remove from the oven and immediately place on a wire cooling rack. Put a tiny slit in them with a paring knife to release steam.

Serve hot or at room temperature.

Notes

 SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

 AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

Tips For Perfect Popovers

The true secret to popovers is following the instructions to the T. From measurements to the temperature of the ingredients of the oven, they are all equally important.

 SPOON AND LEVEL: For the dry ingredients spoon into a dry measuring cup and level with the back of a knife. This ensures a perfect portion.

ROOM TEMP INGREDIENTS: The room temperature ingredients forms an emulsion that traps air. While expanding in the oven the trapped air will expand and produce a light result.

LET THE BATTER REST: Resting the batter before baking will allow for an airy texture verses dense and chewy. At least 15 minutes will allow the starch to expand and the gluten to relax.

GREASE THE WELLS: Generously grease the wells with cooking spray for the popovers to fall out of the pan easily.

 AVOID OPENING OVEN DOOR: Once you close to door to the oven don’t open it. The popoves will fall as flat as a pancake.

REMOVE IMMEDIATELY: Remove the popovers immediately from the pan to a cooling rack. Leaving them in the pan will cause soggy popovers.

LET STEAM ESCAPE: Immediately slice a tiny slit in each hot popover to allow seam to escape to avoid soggy popovers.

How To Store Popovers

Let them cool completely and store them loosely in an airtight ziplock. If you don’t cool completely, they will become soggy and cannot be revived.

How To Reheat Classic Popovers

Reheat the popovers at 350° F for 5 to 10 minutes. Easy Peasy!

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Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Boy of boy are you going to love this recipe! Grab you aprons and let’s get this cupcake party started!

Why Do You Eat Sweet Tea Cupcakes Cold?

You bet COLD! I serve these a bit different than other recipes out there. I serve them COLD! It is a part of the whole experience. Scroll on down for a charming way to serve these to your guests.

How Do Cold sweet Tea Cupcakes With Sweet Tea Lemon Buttercream Taste?

The frosting is cool, rich, and creamy. The cake is light yet slightly dense. When the two mix in your mouth you are sure to have a hard time minding your manners by placing it back on your plate before having your second bite.

A Charming Way To Serve Cold Sweet Tea Cupcakes with Buttercream?

Who Invented the First Cupcake?

Amelia Simmons invented the first cupcake in 1796 and was the author of the first American cookbook called American Cookery.

What Were The First Cupcakes Called?

Originally, the first cupcakes were called “number cakes” or “1,2,3,4 cakes” because it was an easy way to recall portions in the recipe. One cup butter, two cups sugar, three cups of flour, one cup of milk, and one spoonful of soda.

What Are the 10 Most Popular Cupcake flavors?

10. Vanilla 9. Pumpkin 8. Banana 7. Coffee 6. Chocolate 5. Lemon 4. Peanut Butter 3.Carrot Cake 2. Red Velvet DRUM ROLL PLEASE! 1. Chocolate with Vanilla Icing

All may be true, but I am adding this cupcake to the list. Perhaps #1 is really the 1st runner up and the best of all time cupcake is….

THE SPARKLING CHARM COLD SWEET TEA CUPCAKE WITH LEMON SWEET TEA BUTTERCREAM FROSTING?!

I feel like we need a Cupcake dad joke Added here.

Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk, warmed just to the point of boiling
• 12 tablespoons loose black tea
• 2 cups cake flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups confectioners’ sugar
• 1/4 cup of milk, warmed to the point of boiling (ACCOUNTED FOR ABOVE)
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws, cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 

Cupcake Tip

Add a little bit of rice to the bottom of each cupcake well to avoid greasy liners once baked. The rice will absorb some of the oil.

First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 

Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.

Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes.

Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 1/4 cup remaining tea milk and beat with a hand mixer until smooth and fluffy.

The Fun Part

Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.

Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”.

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Be sure to Check out these Angel Food Cupcakes with Rose Cream Frosting

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Cold Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream

In the south sweet tea is a staple so it is no coincidence we would one day decide to use it in a cupcake recipe. Today I am sharing how I make, Sweet Tea Cupcakes with Lemon Sweet Tea Buttercream. Moist and Delicious! 

Course Dessert

Cuisine American, Southern

Keyword Buttercream Frosting, Cupcakes, Lemons, Sweet Tea, Sweet Tea Cupcakes

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 286kcal

Author Gwyn

Ingredients

Sweet Tea Cupcakes

• 1 cup whole milk (warmed just to the point of boiling)
• 12 tablespoons loose black tea
• 2 cups cake flour (sifted)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 2 large eggs (room temperature)

Lemon Sweet Tea Buttercream

• 1/2 stick unsalted butter (softened)
• 8 ounces cream cheese (softened)
• 3 cups confectioners’ sugar
• 1/4 cup of milk (warmed to the point of boiling (ACCOUNTED FOR ABOVE))
• zest of 2 fresh lemons

Garnishes

• 6 Striped Straws (cut in half (Lot’s of Colors Here) or old fashioned striped candy sticks)
• Sanding Sugar
• Candied Lemons or Fresh Lemon Slices

Instructions

Sweet Tea Cupcakes

• Preheat the oven to 350° F. and line a cupcake pan with cupcake liners. 
• First, bring the milk just to a boil in medium saucepan, turn off the heat and remove from the eye of the stove. Add the loose tea leaves and give them a stir. Steep for 15 minutes. Using a fine mesh strainer, strain the liquid into a bowl. 
• Second, sift the flour, baking soda, and salt. Set aside. Add the sugar, oil, and vanilla to the bowl of a stand mixer and beat for 30 seconds. Mix in the sour cream. Next, mix in the eggs one at a time. Alternate adding the flour and 3/4 cup tea milk until just combined. Avoid over mixing.
• Third, fill the cupcake wells evenly 3/4 full and bake for 15 minutes. Rotate the pan and continue to bake for 5 to 8 minutes or until the cupcakes are golden brown. Remove from the oven and place the cupcake pan and cool on a baking rack. 

Lemon Sweet Tea Buttercream

• Add the butter, cream cheese, lemon zest, and confectioners’ sugar into a mixing bowl. Add 3 tablespoons of the 

  1/4 cup remaining tea milk

   and beat with a 

  hand mixer until smooth and fluffy.
• Swirl big dollops of the Lemon Sweet Tea Frosting onto the tops of the Sweet Tea Cupcakes and swirl with the back of a spoon.
• Garnish with a sprinkle of sanding sugar, lemon zest, a straw (or a candy stick), and a lemon slice (or a candied lemon slice”. 

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 68g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 11mg | Sodium: 381mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 86IU | Vitamin C: 0.02mg | Calcium: 119mg | Iron: 0.3mg

Sweet Tea Cupcakes at the Loveless Cafe’

Pastry Chef Christa Nash, at the very famous Loveless Cafe just out of Nashville, TN makes a delectable sweet tea cupcake with a salted honey frosting. Guess what! the recipe is generously shared here. You must add this to your recipe box too.

IT WILL MELT IN YOUR MOUTH PEOPLE! If you are ever in the area don’t eat the day before you go. Between the popular biscuits, delectable menu items, and this cupcake, you will need plenty of room to enjoy a little bit of everything. What do Sweet Tea Cupcakes with Lemon Sweet Tea Frosting Taste Like?

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How To Make The Best Sweet Tea Sangria

Occasions to Serve Sangria

Serve it for the 4th of July, Memorial Day, Summer Picnics, Pool Parties, or a hot summer day! YOU ARE GOING TO LOVE THIS COCKTAIL!

What is In Traditional Mexican Sangria?

Mexican Sangria is made with orange liquor, brandy, orange juice, oranges, limes, pineapple, and cinnamon.

What is in Traditional Spanish Sangria?

Traditional Spanish Sangria is made with red wine, water, herbs, spices, and fruit.

Can You Add Sweet Tea To Sangria?

Yes! It is the perfect summertime cocktail! SO GOOD!

How To Make The Best Sweet Tea Sangria

Ingredients

• 1 750-ml. white wine ( I am using a Starborough Sauvignon Blanc from New Zealand)
• 6 cups sweet tea
• 1 /4 cup Triple sec.
• 3 medium fresh peaches, sliced
• 1 cup fresh blueberries
• 1 fresh green apple, sliced, chunks
• 5 fresh strawberries, sliced in half
• 3 basil leaves, whole
• fresh mint sprig for garnish

Mixology | Instructions

In a large pitcher add the wine, sweet tea, triple sec, fresh peaches, blueberries, green apples, strawberries, and basil leaves. Give it a good stir and put it in the refrigerator until chilled.

Fill a glass 1/2 full with ice. Pour the Best Sweet Tea Sangria over the ice letting some of the fruit fall into the glass.

Garnish with fresh mint and serve.

MORE SUMMERTIME IDEAS HERE!

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How To Make The Best Sweet Tea Sangria

The Best Sweet Tea Sangria! Infused with white wine and fresh summer fruit, this refreshing summertime cocktail is perfect for any hot summertime day.

Course Cocktails

Cuisine American

Keyword Fruit Pies, Sangria, Summer Cocktails, Sweet Tea, Sweet Tea Sangria

Resting Time 1 hour hour

Total Time 15 minutes minutes

Servings 6

Calories 138kcal

Author Gwyn

Ingredients

• 1 750- ml. white wine I am using a Starborough Sauvignon Blanc from New Zealand
• 6 cups sweet tea
• 1 /4 cup Triple sec.
• 3 medium fresh peaches sliced
• 1 cup fresh blueberries
• 1 fresh green apple sliced, chunks
• 5 fresh strawberries sliced in half
• 3 basil leaves whole
• fresh mint sprig for garnish

Instructions

• In a large pitcher add the wine, sweet tea, triple sec, fresh peaches, blueberries, green apples, strawberries, and basil leaves. Give it a good stir and put it in the refrigerator until chilled.
• Fill a glass 1/2 full with ice. Pour the Best Sweet Tea Sangria over the ice letting some of the fruit fall into the glass.
• Garnish with fresh mint and serve.

Nutrition

Serving: 8ounces | Calories: 138kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 12mg | Potassium: 101mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

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Most variations of this delectable recipe call for sour cream, heavy cream, and a touch of sugar. It is more of a dessert soup. Disney serves a famous version strawberry soup using the creams. (I added the Disney recipe below. ? ? It is delicious.)

Now, about The Best Chilled Strawberry Soup, my spin is still sweet with a much lighter refined taste. It is more versatile paired with other foods like sandwiches, pastas, and even fried chicken. ?

The Origin of Strawberry Soup

Fruit soups are believed to have been originated in Scandinavia. Still popular in Sweden and Norway, they are a main dish even served in the winter.

What to Serve with Chilled Strawberry Soup

Chilled strawberry soup makes a great combination served with a light tea sandwich like the Sparkling Charm Benedictine Tea Sandwich, a pasta salad, a hearty summer salad, or even grilled or fried chicken.

Is there a Vegan Dairy Free Version of Chilled Strawberry Soup?

Yes there is. The recipe can be modified without dairy by removing the prosecco and substituting the greek yogurt with full fat coconut cream. The coconut adds a nice flavor.

Disney World Strawberry Soup

Disney has a famous version of this soup that people rave over. If you choose this version, I recommend serving it with something light like a ceasar salad.

BONUS RECIPE: Disney World Strawberry Soup

Ingredients

• 2 pounds frozen strawberries
• 16 ounces heavy cream
• 3 ounces sour cream
• 3 ounces full fat yogurt

Garnish: fresh strawberries

Directions

Blend all of the ingredients on low until smooth. Chill. Stir before serving. Garnish with fresh strawberries.

What to Do with Strawberries

Strawberry Scones | DIY Strawberry Roses | Belgium Waffles and Strawberry S’Mores Pink Chocolate Strawberry Truffles | Strawberries and Honey Thyme Goat Cheese Naan French Toast Kabobs with Strawberries and Bacon | Mini Strawberry Poptarts

The Best Chilled Strawberry Soup

4 Servings

Ingredients

Chilled Strawberry Soup

• 3 cups fresh strawberries, sliced
• 1 cup plain greek yogurt
• 1/2 cup prosecco
• 1/3 cup sugar
• 2 tablespoons fresh orange juice
• 1 tablespoon orange zest

Garnish

• sliced strawberries
• extra virgin olive oil
• black pepper
• mint sprigs or strawberry leaves
• orange zest

Instructions

First, add the strawberries, yogurt, orange juice, sugar, orange zest , and the prosecco until smooth. Next, cover and chill the soup for at least two hours before serving.

Garnish with a drizzle of olive oil, fresh strawberries, black pepper, and mint sprigs.

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The Best Chilled Strawberry Soup

This sweet and tart soup will make a memorable appetizer for spring and summer parties. Grab your aprons, today I am sharing how to make The Best Chilled Strawberry Soup.

Course Side Dishes

Cuisine American

Keyword Chilled Soups, Soup, Strawberries, Strawbery Soup

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 Servings

Calories 102kcal

Author Gwyn

Ingredients

• 3 cups strawberries sliced
• 1 cup greek yogurt plain
• 1/2 cup prosecco
• 1/3 cup sugar
• 2 tablespoons orange juice fresh
• 1 tablespoon orange zest
• Garnish
• sliced strawberries
• extra virgin olive oil
• black pepper
• mint sprigs
• orange zest

Instructions

• First, add the strawberries, yogurt, orange juice, sugar, orange zest , and the cup of prosecco until smooth. Next, cover and chill the soup for at least two hours before serving.
• Garnish with a drizzle of olive oil, fresh strawberries, black pepper, and mint sprigs

Notes

Believe it or not, garnishing with a pinch black pepper will give the chilled strawberry soup a perfectly paired bite, it will enhance the flavor of the strawberries. The slight drizzle of olive oil adds more body to the soup.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 22g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 191mg | Fiber: 2g | Sugar: 19g | Vitamin A: 33IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 0.4mg

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The Oak Lily -Official Drink of The Kentucky Oaks

Move over boys! This race is for the thoroughbred fillies (female horses). Tune in to the Derby a day early and watch these beauties run while sipping this refreshing pink cocktail made with cranberry juice, vodka, lemon juice, and Triple Sec.

What Kind of Glass Do You Serve A Kentucky Oaks Lily In?

The Oaks Lily is served in a stemless wine glass. In fact, each year there is a dated commemorative glass made just for this drink.

How To Make A Kentucky Oaks Lily

Ingredients

• 3 ounces cranberry juice, sweetened and chilled
• 1 1/2 ounces vodka, chilled
• 1/8 cup fresh lemon juice
• 1 ounce Triple Sec, chilled
• crushed ice

Garnish

• blackberries
• fresh mint sprigs
• fresh lemon slices

Mixology | Instructions

In a shaker, add 1 inch of crushed ice, cranberry juice, vodka, lemon juice, and the Triple Sec. Shake! This is where the magic happens.

Pour over crushed ice and add blackberries, fresh mint, and a lemon slice. ENJOY!

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CLICK FOR DIY: GOLD HORSE COCKTAIL STIRRERS

What to Serve For A Kentucky Oaks Party?

Sweet Tea Bourbon Slush | Sour Cream Pound Cake | Mint Julep | Rosewater Buttercream Cake | Kentucky Derby Hot Brown Sliders | Chocolate Chip Derby Pie | Brown Sugar Bourbon Cake

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How To Make A Kentucky Oaks Lily

Plan to make both for Derby Weekend. The refreshing Oaks Lily is the official cocktail for the Kentucky Oaks, a race the day before the Kentucky Derby! Grab your shakers, I am sharing how to make the Oaks Lily Cocktail. 

Course Cocktails

Cuisine American

Keyword Cranberry Juice, Kentucky Derby, Kentucky Oaks, Mint, Triple Sec, Vodka Shots

Total Time 5 minutes minutes

Servings 1 Cocktail

Calories 363kcal

Author Gwyn

Ingredients

• 3 ounces cranberry juice (sweetened and chilled)
• 1 1/2 ounces vodka (chilled)
• 1 ounce lemon juice (fresh)
• 1 ounce Triple Sec (chilled)
• crushed ice
• Garnish
• blackberries
• fresh mint sprigs
• fresh lemon slices

Instructions

• In a shaker, add 1 inch of crushed ice, cranberry juice, vodka, lemon juice, and the Triple Sec. Shake! Shake! Shake! This is where the magic happens.
• Pour over crushed ice and add blackberries, fresh mint, and a lemon slice. ENJOY!

Nutrition

Serving: 1Cocktail | Calories: 363kcal | Carbohydrates: 55g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 46g | Vitamin A: 31IU | Vitamin C: 50mg | Calcium: 11mg | Iron: 0.3mg

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A lovely addition to lunches, brunches, teas, this creamy and savory tea sandwich is party favorite that will leave your guests talking.

History of the Benedictine Tea Sandwich and The Kentucky Derby

The creamy green cloud of fluff between two pieces of white bread is a Kentucky tradition, named after Jennie Carter Benedict. She ran a tearoom in Louisville Kentucky in the early 1900’s and this was on the menu. Consequently, her first cookbook published in 1902, Blue Ribbon Cooking didn’t include her recipe. However, it has been added since. Her recipe became so popular it became a must make for every Kentucky Derby party.

What is a Tea Sandwich

A tea sandwich, also referred to as a finger sandwich is a small prepared sandwich meant to be eaten at teatime to curb hunger until the evening meal.

More Kentucky Derby Recipe You Must Add To Your Menu

Sweet Tea Bourbon Slush | Sour Cream Pound Cake | Mint Julep | Rosewater Buttercream Cake | Kentucky Derby Hot Brown Sliders | Chocolate Chip Derby Pie | Brown Sugar Bourbon Cake

The Best Kentucky Benedictine Tea Sandwiches

Ingredients

• 1 long english cucumber, skin on
• 1 medium white onion, outer skin removed
• 2 – 8 ounce blocks cream cheese, softened
• 1 tablespoon fresh lemon zest
• 1 teaspoon salt
• 2 teaspoons pepper
• 3 drops green food coloring (optional)

Instructions

Leaving the skin on, cut the cucumber in half and grate over a bowl. Place the grated cucumber into a fine mesh strainer. Next, grate the onion, add to the strainer, and toss together with the cucumber. Let the grated onions and cucumber drain for 10 minutes gently pressing every few minutes.

Add the cream cheese, grated cucumber onion mixture, lemon zest, salt, pepper, and food coloring into a medium bowl and beat with a hand mixer at medium speed until light and fluffy.

Generously spread the Benedectine onto the soft white bread. Arange on a pretty tray and enjoy!

Benedictine Dip Recipe

In addition to being delicious between two slices of soft white bread, over time people realized this sandwich spread is great on crackers and for vegetable dipping. There is just one simple step to turning the spread into a dip. Simply avoid draining the grated onions and cucumbers.

Print

The Best Kentucky Benedictine Tea Sandwiches

Light and delicious! Melt in your mouth! Savory! OH MY GOSH! YUM! I am sharing my recipe for the best Kentucky Benedictine Tea Sandwiches.

Course Appetizer, Side Dishes

Cuisine American

Keyword Benedictine Tea Sandwiches, Cream Cheese, Cucumbers, Onions, Tea Sandwiches

Total Time 20 minutes minutes

Servings 12 Servings

Calories 47kcal

Author Gwyn

Ingredients

• 1 english cucumber (skin on)
• 1 white onion (outer skin removed)
• 16 ounces cream cheese (softened)
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 drops green food coloring optional

Instructions

• Leaving the skin on, cut the cucumber in half and grate over a bowl. Place the grated cucumber into a fine mesh strainer. Next, grate the onion, add to the strainer, and toss together with the cucumber. Let the grated onions and cucumber drain for 10 minutes gently pressing every few minutes.
• Add the cream cheese, grated cucumber onion mixture, lemon zest, salt, pepper, and food coloring into a medium bowl and beat with a hand mixer at medium speed until light and fluffy.
• Generously spread the Benedectine onto the soft white bread. Arange on a pretty tray and enjoy!

Nutrition

Serving: 1 Serving | Calories: 47kcal | Carbohydrates: 5g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Cholesterol: 5mg | Sodium: 460mg | Potassium: 157mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 48IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 0.2mg

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Georgia Sweet Tea Bourbon Slush

Occasions To Serve Sweet Tea Bourbon Slush

• Kentucky Derby Party
• Kentucky Oaks Party
• Summer Cookout
• Masters Golf Viewing Party
• Book Club
• Brunch

Let’s get this party started. Grab a your favorite bourbon, I am sharing HOW TO MAKE SWEET TEA BOURBON SLUSH!

Georgia Sweet Tea Bourbon Slush

Ingredients

• 4 large tea bags for 4 cups STRONG HOT brewed unsweet ice tea
• 2 cups white sugar
• 2 1/2 cups bourbon
• 8 cups water, cold
• 24 ounces frozen lemonade concentrate, thawed
• 12 ounces frozen orange juice concentrate, thawed

Mixology | Instructions

1. STRONG TEA: Bring 4 1/4 cups water to a rolling boil. Turn heat off. Add 4 large tea bags and cover with a lid for EXACTLY 5 minutes. Remove tea bags. Measure out 4 cups for this recipe. 

2. Add the white sugar to a large mixing bowl. Pour in the hot tea and stir to dissolve the sugar.

3. Stir in the bourbon, lemonade concentrate, and orange juice concentrate.

4. Pour in the water and continue to stir until well mixed.

5. Place in the freezer for 8 hours. Remove and give it a stir.

6. Return to the freezer and continue to freeze for 2 more hours.

7. Take the Georgia Sweet Tea Bourbon Slush out of the freezer 30 minutes before serving.

8. Scoop into a pretty glass or a punch bowl.

Notes: You can store in an airtight container for a month.

Print

Georgia Sweet Tea Bourbon Slush

Oh so good! Perfect for a Derby Party! Perfect for any celebration! …and it is Easy Peasy to make!

Course Cocktails

Cuisine American

Keyword Bourbon, Bourbon Slush, Sweet Tea

Prep Time 30 minutes minutes

Freezing Time 1 day day

Total Time 1 day day 30 minutes minutes

Servings 16 Servings

Calories 317kcal

Author Gwyn

Ingredients

• 4 large tea bags for 4 cups STRONG HOT brewed unsweet ice tea
• 2 cups white sugar
• 2 1/2 cups bourbon
• 8 cups water cold
• 24 ounces frozen lemonade concentrate thawed
• 12 ounces frozen orange juice concentrate thawed

Instructions

• Bring 4 1/4 cups water to a rolling boil. Turn heat off. Add 4 large tea bags and cover with a lid for EXACTLY 5 minutes. Remove tea bags. Measure out 4 cups for this recipe.
• Add the white sugar to a large mixing bowl. Pour in the hot tea and stir to dissolve the sugar.
• Stir in the bourbon, lemonade concentrate, and orange juice concentrate.
• Pour in the water and continue to stir until well mixed.
• Place in the freezer for 8 hours. Remove and give it a stir.
• Return to the freezer and continue to freeze for 2 more hours.
• Take the Georgia Sweet Tea Bourbon Slush out of the freezer 30 minutes before serving.
• Scoop into a pretty glass or a punch bowl.

Nutrition

Serving: 16servings | Calories: 317kcal | Carbohydrates: 57g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1152mg | Potassium: 250mg | Fiber: 1g | Sugar: 30g | Vitamin A: 513IU | Vitamin C: 43mg | Calcium: 16mg | Iron: 0.3mg

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ORIGINAL SPARKLING CHARM PUBLISH DATE: April, 27, 2019

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How To Make The Classic Azalea Cocktail – A Masters Favorite

Reasons To Love The Azalea Cocktail

Don’t you just love sipping a pretty cocktail in the sunshine? I sure do! Something about it puts a smile on my face. Especially if the cocktail is a shade of pink. Before we get to the ingredients in the azalea cocktail, I feel like I should let you know…

How The Classic Azalea Cocktail Got Its Name

The state flower of Georgia and the signature flower of The Masters is the stunning azalea. Just in time for the tournament, there are over thirty varieties of azaleas that color the National Golf Club course in Augusta with fantastic blooms. The famous 13th hole is has over 1,000 bushes and with no surprise named “The Azalea.” Therefore, it just makes sense that The Masters signature cocktail be and the Azalea cocktail is the signature cocktail for the tournament.

What is In The Azalea Cocktail?

• Vodka or Gin
• Pineapple Juice
• Lemon Juice
• Grenadine

How Does The Classic Azalea Cocktail Taste?

This lovely colored drink is sweet, fruity, with a subtle bite of citrus. It is a refreshing cocktail for a warm day.

When To Serve The Azalea Cocktail

• A Masters Viewing Party
• Spring Brunch
• Mother’s Day
• Spring Book Club

How To Make The Classic Azalea Cocktail

Azalea Cocktail Ingredients

• 2 ounces of good vodka or gin if you prefer
• 2 ounces of pineapple juice
• 1 ounce fresh squeezed lemon juice
• splash grenadine

Azalea Cocktail Garnish Ideas

• fresh or candy lemon wedges
• maraschino cherries
• mint sprig

I found these charming golf picks here.

Mixology | Instructions

Combine the vodka or gin, pineapple juice, lemon juice, and grenadine in a large glass or a mixing pitcher with ice and stir. Strain the mixture into an ice filled glass. (I used this fun round golf ball ice mold.) Garnish with a lemon wedge, a mint sprig and cherries.

There you have it! The Azalea Cocktail! ENJOY!

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How To Make The Classic Azalea Cocktail – A Masters Favorite

How To Make a Classic Azalea Cocktail – A Masters Favorite. Tempting with fruity sweetness and oh so pretty to drink, I am sharing How To Make The Classic Azalea Cocktail – A Masters Favorite! You’re Invited! 

Course Cocktails

Cuisine American

Keyword Cocktails, Ginger Ale, Masters, Pineapple Juice

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 Serving

Calories 167kcal

Author Gwyn

Ingredients

Cocktail

• 2 ounces gin (or vodka)
• 2 ounces pineapple juice
• 1 ounce lemon juice (fresh squeezed_
• splash grenadine

Garnish

• fresh or candy lemon wedge
• maraschino cherry
• mint sprig

Instructions

• Combine the vodka or gin, pineapple juice, lemon juice, and grenadine in a large glass or a mixing pitcher with ice and stir. Strain the mixture into an ice filled glass. (I used this fun round golf ball ice mold.) Garnish with a lemon wedge, a mint sprig and cherries. 

Notes

***Azaleas are toxic. Avoid using them as a garnish. It would be pretty, but don’t do it!

Nutrition

Serving: 1 Serving | Calories: 167kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 104mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 17mg | Calcium: 9mg | Iron: 0.2mg

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More Masters Inspiration: Click Here!

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Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

I somewhere read that a pound cake is like the little black dress of cakes because it is perfect for any occasion. I would have to agree and add to that statement. You can also accessorize a multitude of ways just like a little black dress. Whipped cream, raspberries, blackberries, strawberries, peaches all give my pound cake a little extra fancy.

HOW TO MAKE A POUND CAKE: COMMON QUESTIONS

WHY IS IT CALLED POUND CAKE?

Pound cakes date back to the 1700’s and gets the name because of how it is made. Originally, the recipe called for one pound of butter, one pound of sugar, and one pound of eggs.

WHAT DOES ADDING SOUR CREAM TO A POUND CAKE DO?

.Because of the high fat content and acidity, sour cream adds moisture without thinning the cake batter, adds creaminess, controls browning, and helps to activate the baking soda.

WHY SHOULD I USE CAKE FLOUR VERSUS ALL-PURPOSE FLOUR IN A POUND CAKE?

Cake flour is lighter than all-purpose flour. Therefore, it makes a less dense cake.

WHY DO YOU WHIP THE EGGS IN A POUND CAKE?

Egg whites helps the cake to rise and creates great volume! Secondly, the egg whites create a beautiful crispy cracked crust.

LOVE CAKES? LOVE BAKING? HOW ABOUT…

• Brown Sugar Bourbon Cake (This beauty appeared in Sip Northwest Magazine
• Lemon Bundt Cake With Mint Butter Glaze and a Floral Nosegay
• Raspberry Icebox Cream Cake

Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

Ingredients

• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 6 fresh eggs, yolks and whites separated
• 3 cups cake flour
• 1 cup whole sour cream
• 1/4 teaspoon baking soda
• pinch salt
• 1 teaspoon pure vanilla extract

TOOLS YOU’LL NEED

Instructions

Preheat the oven to 300° F. Grease and flour a bundt cake pan.

Using a stand mixer or a hand mixer, cream the butter and the sugar at medium speed. Next, add the egg yolks and vanilla and continue to mix until light and fluffy.

Whisk together the flour, salt and the baking soda together in a bowl. Add to sugar and butter mixture a little at a time. Next, add the sour cream and mix until combined.

In a separate mixing bowl, beat the egg whites to stiff peaks. Fold the fluffy egg whites into the batter.

Pour the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake batter into the prepared bundt pan.

Bake for 1 1/2 hours. Insert a skewer into the hot cake and pull out gently. It is done if it comes out clean. Continue baking until the skewer comes out clean. Remove the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake from the oven and place on a cooling rack for 15 minutes. Invert the cake onto a pretty cake stand or cake plate.

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Old Fashioned Melt In Your Mouth Sour Cream Pound Cake

This Old Fashioned Melt In Your Mouth Sour Cream Pound Cake is easy to make perfect for any occasion.

Course Desserts

Cuisine American

Keyword Cakes, Moist Cake, Pound Cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting Time 5 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12

Calories 507kcal

Author Gwyn

Ingredients

• 1 cup butter (unsalted | softened)
• 3 cups granulated sugar
• 6 eggs (yolks and whites separated)
• 3 cups cake flour
• 1 cup sour cream (whole sour cream)
• 1/4 teaspoon baking soda
• pinch salt
• 1 teaspoon pure vanilla extract

Instructions

• Preheat the oven to 300° F. Grease and flour a bundt cake pan. 
• Using a stand mixer or a hand mixer, cream the butter and the sugar at medium speed. Next, add the egg yolks and vanilla and continue to mix until light and fluffy. 
• Whisk together the flour, salt and the baking soda together in a bowl. Add to sugar and butter mixture a little at a time. Next, add the sour cream and mix until combined. 
• In a separate mixing bowl, beat the egg whites to stiff peaks. Fold the fluffy egg whites into the batter.
• Pour the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake batter into the prepared bundt pan. 
• Bake for 1 1/2 hours. Insert a skewer into the hot cake and pull out gently. It is done if it comes out clean. Continue baking until the skewer comes out clean. Remove the Old Fashioned Melt In Your Mouth Sour Cream Pound Cake from the oven and place on a cooling rack for 15 minutes. Invert the cake onto a pretty cake stand or cake plate. 

Nutrition

Serving: 1slice | Calories: 507kcal | Carbohydrates: 75g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 153mg | Potassium: 102mg | Fiber: 2g | Sugar: 51g | Vitamin A: 593IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg

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How to Make Classic New Orleans Beignets

New Orleans Beignets History

If you have visited the French Quarter in New Orleans, you have more than likely visited Café du Monde and bit into a magical french beignet with their Café au lait. They have been serving them since 1862 an it is all they serve.

Occasions to Serve How to Make Classic New Orleans Beignets

Mother’s Day Brunch! Easter Brunch! Mardi Gras! A Special Birthday Breakfast! Any Occasion! These piled high with powdered sugar beauties are a crowd pleaser!

Grab your aprons! I am bringing this Classic New Orleans treat to your table! I am sharing How to Make Classic New Orleans Beignets!

New Orleans Beignet Recipe Snapshot

EASE: Easier to make than you might think.
PROS: Melt in your mouth light and airy and crowd pleasing!
CONS: Absolutely none.
WOULD I MAKE THIS AGAIN? Absolutely.

How to Make Classic New Orleans Beignets Recipe

Ingredients

Makes 16 Beignets

*Read recipe through including notes before you begin.

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 large eggs, room temperature
• 1 cup evaporated milk, room temperature
• 1/8 cup butter, room temperature
• 1/8 cup shortening
• 6 1/2 bread flour, sifted
• 1 quart cottonseed oil (traditional beignet oil) or canola oil
• 1 cup powdered sugar

New Orleans Beignets Instructions

1. Add the warm water, sugar, and yeast to a small bowl and stir. Set aside for 10 minutes to activate.

2. Grease a large mixing bowl and set aside. 3. Using a stand alone mixer or a hand mixer with paddle attachment/s, combine the eggs, milk, and salt at low speed. 4. When the yeast has activated, add the mixture to the bowl. Add 3 cups of the sifted bread flour to the bowl and begin to mix on low. 5. Add the shortening and the butter. Continue to mix until just incorporated. 6. Add in the remaining flour and mix until just combined. Be careful not to over mix. This is a sticky dough. BE CAREFUL NOT TO OVER MIX! 7. Turn the dough into the prepared bowl and cover with a dough towel or plastic wrap. Set in a warm place for two hours to rise.

8. Add the oil to a large heavy pot and insert a candy thermometer. 9. Place paper towels on top of a cookie rack and place on a baking sheet. Set aside. 10. Generously flour a work surface, and a rolling pin with flour. Roll the dough out to 1/4″ thick. Slice the dough into 12 squares with a pizza cutter.

11. Heat the oil to 350° F. 12. Drop each square into the oil until just golden brown. Flip and fry until golden brown. Remove from the oil immediately and place on the prepared baking sheet. Repeat using the rest of the dough squares.

13. Dust with powdered sugar and serve with hot with a cup of Cafe Du Monde chicory coffee.

RECIPE NOTES

• Beignets are best served hot and fresh but can be kept in an airtight container for 1-3 days. Simply reheat them in the microwave for 10 to 15 seconds. Re-dust with powdered sugar.
• This is a sticky dough. You will need more flour on your work surface that you expect.
• Using a scraper tool to slide the cut Beignet dough into the hot oil will keep the beignets from

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How to Make Classic New Orleans Beignets

How to Make Classic New Orleans Beignets. Powdered sugar paired with Cafe du Monde Coffee. Somebody say glory!

Course Breakfast

Cuisine American, French

Keyword Beigniets, Donuts, New Orleans

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Rising TIme 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 6

Calories 325kcal

Author Gwyn

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/2 cups warm water
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 large eggs room temperature
• 1 cup evaporated milk room temperature
• 1/2 cup butter room temperature
• 6 1/2 bread flour sifted
• 1/4 cup shortening
• 1 quart cottonseed oil traditional beignet oil or canola oil
• 1 cup powdered sugar

Instructions

• Add the warm water, sugar, and yeast to a small bowl and stir. Set aside for 10 minutes to activate.
• Grease a large mixing bowl and set aside.
• Using a stand alone mixer or a hand mixer with paddle attachment/s, combine the eggs, milk, and salt at low speed. When the yeast has activated, add the mixture to the bowl. Add 3 cups of the sifted bread flour to the bowl and begin to mix on low. Add the shortening and the butter.  Continue to mix until just incorporated. Add in the remaining flour and mix until just combined. Be careful not to over mix. This is a sticky dough.
• Turn the dough into the prepared bowl and cover with a dough towel or plastic wrap. Set in a warm place for two hours to rise.
• Add the oil to a large heavy pot and insert a candy thermometer.
• Place paper towels on top of a cookie rack and place on a baking sheet. Set aside.
• Generously flour a work surface, and a rolling pin with flour. Roll the dough out to 1/4″ thick. Slice the dough into 12 squares with a pizza cutter.
• Heat the oil to 350° F. 12. Drop each square into the oil until just golden brown. Flip and fry until golden brown. Remove from the oil immediately and place on the prepared baking sheet. Repeat using the rest of the dough squares.
• Dust with powdered sugar and serve with hot with a cup of chicory coffee.

Nutrition

Serving: 1g | Calories: 325kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 42mg | Sodium: 1325mg | Potassium: 190mg | Fiber: 1g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 0.2mg

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The post How to Make Classic New Orleans Beignets appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.