Peach Tart

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A couple of Sunday’s ago I decided to go all out for Sunday dinner. Of course dessert was included, a couple maybe three desserts were included. Gabbi was beside herself with excitement. She said, “Nanni’s making an all you can eat buffet and I’m eating everything!” This coming from her is not the norm. My granddaughter is a very picky eater, but true to her word that day she ate everything I made. The kid must be going through a growth spurt because she is still on a roll.

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We had pork roast, mashed potatoes/gravy, fried corn, vanilla layer cake, peach/plum cobbler and a peach tart. Yeah, I was a busy lady that day and loved every minute of it.
There were peaches in the freezer and in the fridge that were just begging for me to douse them in sugar and encase them in some type of dough or batter. Pie crusts and I still haven’t come to terms with each other but I shall not give up.

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When my mother made pies she always used lard as did most women of her generation. It is surely not the healthiest option, however, it makes an awesome flaky crust. Keeping in mind the other menu items for the day I opted not to use lard but searched for a crust made with oil. My search led me to Food 52’s olive oil crust.

Follow the link here for the recipe and a quick video that is very helpful.

The crust was flaky and very easy to work with and the best part, you don’t have to roll it out. Pat that baby into the bottom and up the sides of the tart pan with a removable bottom and you’re good to go.

Here’s a quick peach cheat sheet for future reference that will help you decide how many peaches you need for your chosen recipes.

  • 3 to 4 medium peaches = 1 pound
  • 1 pound peaches = 2-3/4 to 3 cups sliced
  • 1 pound peaches = 2-1/4 cups chopped
  • 1 pound peaches = 2 cups pureed
  • 10 ounces frozen = 1 cup slices
  • 16-ounce can = 6 to 10 slices
  • 16-ounce can = 2 cups slices
  • 1 pound dried = 2-3/4 cups

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Peach Tart Filling
2 lbs fresh peaches
½ cup firmly packed brown sugar
½ cup white sugar + 2 TBS
1 tsp vanilla
1 ½ tsp cinnamon
2 tsp lemon juice

Fill a large bowl filled with water and add lemon juice. Place peaches in the bowl as you peel, core and slice them. After they are all sliced, pour the contents of the bowl into a large pot, add 2 TBS white sugar, and bring the mixture to a boil. Next drain the peaches and add them back into the bowl and mix with the remaining white sugar, brown sugar, vanilla and cinnamon. Fill pastry lined pan with the mixture and bake in a preheated 350° for 40 minutes. I like a bit of a bite to my peaches so I didn’t want them to overcook. A dollop of whipped cream or scoop of vanilla ice cream is the perfect accompaniment.

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Zucchini Corn Casserole

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Have you ever been following a recipe then all of a sudden just went into freestyle mode? C’mon, I know I am not the only one! That is exactly what happened with this casserole. The original recipe that I fell in love with and was determined to make is a creation from Pinch of Yum. Lindsay’s recipes are fantastic and the photography tips are worth their weight in gold. Anywho… I had a boatload of zucchini, corn, and peaches from the Farmers Market, but I didn’t want to make anything sweet. I can hardly believe I just said that! Lindsay’s recipe was a crust less pie with lots of cheese and perfectly nestled in parchment paper. Visually, off the hook.

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Honestly, I don’t know how or when my version went off the rails. It may have been when I got to the ingredient list and discovered that my mushrooms had decided to take a walk on the wild and mushy side of life. Don’t get me wrong the casserole I baked was very good and I even squirreled away a serving, just in case. Was that mean?

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Mushrooms have a meaty texture so I swapped them out for bacon. Everything’s better with bacon, right? I also used mozzarella and Colby jack cheese. Wait, there’s more! Out went the pie plate and parchment paper, enter an 8” square baking dish. My family had no idea that this wasn’t the recipe that I had intended to make. Neither would you had I not confessed. Maybe I should have just said a recipe at Pinch of Yum inspired me. Oh well, the cat’s out of the bag now.

Zucchini Corn Casserole
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A Delicious way to make use of the bounty of summer veggies. This hearty dish is a meal in itself.
Ingredients
  • 4 TBS butter
  • 1 vidalia onion, diced
  • 3 ears sweet corn, cut off the cob
  • 2 large zucchini, sliced thin (about 4 cups)
  • 1 TBS fresh basil
  • 1 tsp dried oregano
  • ½ tsp salt
  • 12 ounces (combined) of shredded cheese, Mozzarella and Colby Jack
  • 3 eggs, beaten
  • 6 slices of bacon, cooked and roughly chopped
Instructions
  1. Preheat the oven to 375°.
  2. Heat the butter in a large, skillet over medium high heat.
  3. Add the onion, zucchini, and corn.
  4. Sauté until the veggies are soft, 5-10 minutes, and remove from heat.
  5. Add the basil, oregano, and salt.
  6. Add the cheese and the beaten egg.
  7. Prepare a 9x13 inch dish with nonstick spray.
  8. Add the mixture to the prepared pan and sprinkle bacon on top.
  9. Bake for 25 minutes.

 

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Lemon-Coconut Loaf Cake

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It feels good to rejoin the Cake Slice Bakers for this month’s reveal. As usual, each of the selections sounded great and the pictures were enticing. By process of elimination, my resident cake advisor Gabbi and I decided on the Lemon-Coconut Loaf, even though she won’t be able to eat it because of her nut allergy. This loaf cake uses flaked coconut as well as fresh. Working with fresh coconut, for me, was by no means a walk in the park.

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I followed the instructions on the label of the coconut to pierce the eyes and drain the liquid. My first thought was, “yummy, fresh coconut water”. That excitement flew out the window when my son and I took a taste. Is fresh coconut water supposed to taste sour? Then I had the Mr taste it and he was sure something wasn’t right. As a child, his father would get fresh coconuts often as a treat so he knew this funky coconut water was not the norm.

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At this point, I decided to retrieve the instruction label and read it again. In my haste and excitement I totally looked over the highlighted section that said don’t drink the juice from this brown coconut, use only the meaty part. Sorry family, love you!

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The other not so fun part was using a vegetable peeler to get the curls. Hats off to the baker that got those perfect curls shown in the book. Despite it all, this cake is delicious. The crumb is very tender, the lemon flavor is just enough to make you smile, and the sweetened coconut flakes provide a nice nutty crunch. This is another one in the win column of our current baking book.

 

Lemon-Coconut Loaf Cake
Author: 
Recipe type: Dessert
Cuisine: American
Cook time: 
Total time: 
Serves: 8-10
 
Who knew that when combined lemon and coconut would make for a sweet flavor combination. This cake is perfect for a fancy affair or just with your favorite hot beverage.
Ingredients
  • ½ cup butter, softened
  • 1⅓ cups granulated sugar
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ⅛ tsp baking soda
  • ½ cup sour cream
  • 2 tsp lemon zest
  • ½ cup sweetened flaked coconut
  • Lemon Glaze
  • 2 cups powdered sugar
  • ¾ tsp lemon zest
  • 2 TBS fresh lemon juice
Instructions
  1. Preheat oven to 325° and grease a 9x5-inch loaf pan with shortening.
  2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy.
  3. Add eggs, one at a time, beating just until blended after each addition.
  4. Stir together flour, salt, and baking soda.
  5. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
  6. Beat at low speed just until blended after each addition.
  7. Stir in lemon zest and ½ cup coconut.
  8. Pour batter into prepared 9- x 5-inch loaf pan.
  9. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
  10. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
  11. Whisk together powdered sugar; lemon zest and 2TBS lemon juice 1 tsp at a time until desired consistency.
  12. Spoon Lemon Glaze over cake, and sprinkle with coconut curls and lemon peel strips.
Notes
For the coconut curls pierce 2 coconut eyes with an ice pick and hammer; drain liquid, and reserve for another use. Place coconut in a 9-inch cake pan. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Break open the outer shell with a hammer, and split coconut into several large pieces. Separate coconut meat from the shell using a sturdy, blunt-ended knife, and rinse in cold water. Cut thin strips from the meat using a vegetable peeler. Use immediately, or layer between damp paper towels in an airtight container, and chill up to 2 days.

 

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Santa Fe Chicken and Rice

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As a member of Allrecipes Allstars, I was given a list of Swanson’s Broth recipes to rate and review. A drop in energy dictated that quick and easy was a must for the recipe I chose. For some this dish may have been heavy for this time of year. It is by no means a “light” meal and we rarely let the calendar or temperature deter us from a good meal. This Santa Fe Chicken and Rice was a very good meal.

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Santa Fe cuisine isn’t just about tacos or nachos with blue corn tortilla chips. It embraces the bounty of the southwest and often relies heavily on the use of chilies. Southwestern cuisine draws influence from Spanish, Mexican, and Native American cultures. It gained popularity in New Mexico, and parts of the Southwest United States.

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Early settlers in the area accepted many of the customs of the Native Americans. Corn, tomatoes, beans, avocados, and squash were several of the mainstays of their meals. From their homeland, Spanish settlers brought cheese, lard, and rice. Add to this the cuisine of American cowboys of the south and you have a delicious melting pot, which has evolved into today’s rustic Southwest cuisine.

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I was pleasantly surprised that the 1 tsp of cumin used was enough to flavor the entire dish. Granted the picante sauce had some seasonings also, but still I was surprised. If you’re a carb lover this could be your dream meal. It’s filled with rice, corn and black beans. Even without the chicken this was delicious and enough to satisfy most carnivores. I served it with a few tortilla chips on the side and garnished it with a bit more cheese, cilantro and tomates. I tell ya, it was even better the next day. What was left of it.

The Mr. and my gallant new son-in-law have put in a request for more. That’s always a good sign. Allrecipes.com has a wealth of recipes for all occasions and all tastes please be sure and take a look see.

I am an AllrecipesAllstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertiser are only used for experienced-based reviews on my personal blog. The reviews, content and opinions expressed in this blog are all my own.

5.0 from 1 reviews
Santa Fe Chicken and Rice
Author: 
Recipe type: Entree
Cuisine: Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A stovetop hearty meal prepared with Swanson Chicken Broth. It is chock full of chicken, corn beans and rice.
Ingredients
  • 2 TBS vegetable oil, divided
  • 1¼ pounds boneless, skinless chicken breasts
  • 1 cup uncooked long grain white rice
  • 1 ¾ cups and 2 tablespoons Swanson® Chicken Broth
  • 1 cup Pace® Picante Sauce
  • 1 tsp ground cumin
  • 1 (15 ounce) cans low-sodium black beans, rinsed and drained
  • 1 cup frozen whole kernel corn
  • ½ cup shredded reduced-fat Cheddar cheese
Instructions
  1. Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.
  2. Add the chicken and cook for 10 minutes or until well browned on both sides.
  3. Remove the chicken from the skillet.
  4. Reduce the heat to medium and heat the remaining oil in the skillet.
  5. Add the rice and cook and stir until it's golden.
  6. Stir in the broth, picante sauce and cumin and heat to a boil.
  7. Reduce the heat to low, cover and cook for 15 minutes.
  8. Stir in the beans and corn and return the chicken to the skillet.
  9. Top the chicken with the cheese.
  10. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

 

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Chocolate Drizzle Cake

chocolate drizzle 1

You know we had to be busy or too full to notice that there was chocolate cake in the freezer. Especially one made in my favorite pan. I pulled this baby out of its icy repository last week and it didn’t last long. This was one of the cakes I made to feed my hungry crew a while back. Granted I had tons of cookies, muffins, and another chocolate cake so they hardly missed one more calorie bomb. I had also made a 14” round white and dark chocolate cake that served as a backup at Charisse and Damion’s reception. We brought half of it home and it did not go to waste.

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I baked the cake pictured here in my favorite Heritage Bundt Pan. It’s a basic chocolate bundt and bundts can be a challenge to dress up. Once the cake had cooled to room temperature, I placed it on a serving plate and then brushed it with simple syrup. From there I covered it with plastic wrap, placed it in a Hefty 2 gallon zippered bag, and removed as much air from it as possible before placing it in the freezer. There it stayed for three weeks and it was good as new when it thawed.

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To give it a bit more pizzazz and to add another layer of flavor I used one of my favorite decorator short cuts. Take a can of frosting, whatever flavor you like; I used chocolate. Heat it in 30-second intervals in the microwave until it melts and pour it over your cake. When the frosting sets, it has a shiny finish. Use this on petit fours or you can dip the tops of your cupcakes in the melted frosting as well.My warm chocolate frosting flowed down the valleys of the cake and formed tiny puddles around the base. My new son in law loves chocolate cake so I made sure he got several slices. Freezing cakes ahead of time is a great idea if you have room. It’s all about wrapping them correctly. If the two-gallon bags aren’t available in your area, don’t fret. Over wrap the cake in plastic wrap and then wrap it again with heavy-duty aluminum foil. That’s the method I’ve been advising brides to do for years and it works.

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Over the years I’ve wasted so much fresh buttermilk that I’ve decided to try Saco’s Cultured Buttermilk Blend. Directions are on the can for required amount of water and powder to yield up to one cup. I’ve had great results with it and I like that I can make only what I need per recipe.

5.0 from 1 reviews
Chocolate Drizzle Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 14
 
Satisfy your chocolate craving with this moist chocolate cake with dark chocolate frosting. One slice will not be enough.
Ingredients
  • 4 eggs
  • 1 cup butter, softened
  • 2 cups white sugar
  • 1 cup semisweet chocolate chips
  • ½ cups hot water
  • 4 TBS Saco Buttermilk powder
  • 1 cup water
  • 1 tsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 can chocolate frosting
Instructions
  1. Preheat oven to 350° F.
  2. Separate the eggs and beat the whites until stiff and set aside.
  3. Melt the chocolate chips in the hot water stirring until smooth and set aside.
  4. In a large bowl, cream the butter and sugar until light and fluffy.
  5. Once the butter and sugar is creamed, add the egg yolks, melted chocolate, water and vanilla.
  6. It may look like a curdled hot mess but don’t worry.
  7. In a separate large bowl, sift together the flour, baking soda and salt and Saco Buttermilk powder.
  8. Beat dry ingredients into chocolate mixture.
  9. Stir in about ⅓ of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
  10. Bake in preheated oven 50- 60 minutes or until the cake tests done.
  11. Melt a can of chocolate frosting in a microwave oven in 30-second intervals stirring frequently until frosting is completely melted.
  12. Pour over cooled cake.
  13. If there is frosting left in the can, cool to room temperature replace cap and store in the refrigerator.
Notes
Note: Conventional buttermilk can be used in this recipe.

 

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Summer Bliss

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This beautiful tablecloth has served me well over the last month. I placed it on the dining room table as a foundation for all the treats, snacks and beverages it would hold during wedding week. Even though it’s on the table in the formal dining room, it’s also served as a repository for wedding gifts, decorations brought in from Charisse’s wedding venue and various electronic devices.

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With 10 people in the house, there was a bit of organized chaos and much of the formality usually given to the living and dining room was set aside for a while. Everybody was home, it was a wonderful time for our family and celebrating the newlywed couple was most important. We’re getting back to our everyday routine, went to the wedding of our niece last week and are gearing up for our trip to Dallas next month.

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During this breather, I decided to get my house back in order, literally and figuratively. I decided to send use my pretty tablecloth in a beautiful setting rather than send it back to the linen closet right away. The color of the poppies and the green leaves and vines are perfect as the summer season winds down.

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While at Michaels recently couldn’t resist buying the white chargers. I didn’t have any in my stash and at .59 this was a no brainer purchase. My goal was to keep the table simple so I only added a white dinner plates over wrapped with a burnt orange napkins from Pier 1. They are topped with white bowls.

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With simplicity in mind I only used one green goblet for a pop of color. This tables includes so many favorites and my Big Lots flatware is surely one of them. The swirled design on the handles mimics the movement of the vines on the tablecloth. Perfect symmetry.

poppy table 5

In the center of the table, there is a dessert stand holding several faux blooms and on each side, there are votive holders with a vine motif. And that’s it! There’s lots of catching up to do and I have lots more to share with you. I would love for you to share and pin this post. Thanks a bunch!

Speaking of sharing, I’m sharing my Summer Bliss Table at the following link parties.

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Liebster Award

Liebster-award-2

Debi at Surroundings by Debi was sweet enough to nominate me for the Liebster Award a while back. Recipients of this award are typically new bloggers with less than 10,000 followers. Am I a new blogger? Not so much, Sweet Sensations turned five this week. Do I have less than 10,000 followers? Way less!

brass ring tiger

Debi concluded that because I’m still growing my blog I still qualified. Growing my blog often feels like trying to catch the brass ring on the merry-go-round. Do I reach high or low? On the other hand, should I just relax and enjoy the ride. I’ve come to the conclusion that there is no perfect formula and what works for blogger A won’t for blogger B. Getting hung up on the stats can drive you bonkers and have you constantly comparing yourself to others.

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Of course, I’d love to have 10,000+ followers but I also want to have fun baking, styling parties, and pretty tables. Not to say that this can’t happen simultaneously I just don’t plan for it to be a major source of stress. I hope all of this makes sense.

Thank you Debi for the nomination and for being so patient while I put this post together. My attempt to find other bloggers to nominate wasn’t fruitful. Therefore, to any blogger out there who has experienced frustration over growing your blog and gaining followers, hang in there and please have fun along the way.

As part of accepting the Liebster Award, my task was to answer the following questions.

1. How did you decide on the name of your blog?
I’d love to say that I had a wonderful epiphany about it but such is not the case. My blog is primarily about baking. Baked goods are Sweets and Sensations flowed well.
2. What was your first “real” job?
Working on the playground in the neighborhood where we lived when I was 14.
3. What is it that you love most about blogging?
Meeting people from all over the world and being inspired by them.
4. What is your favorite food?
Quickest answer ever, cake!
5. What is your message/tip/recommendation to all the new and hopeful bloggers out there?
Be true to who you are. It is very easy to want to be like the big name bloggers and lose yourself trying to keep up with or emulate them. Also, always remember why you started blogging and keep in mind that you can’t be all things to all readers.
6. What gets you out of bed in the morning?
The opportunity to be of service even in the smallest way.
7. What are eleven random facts about yourself?

  1. When my husband and I met, it was love at first sight. We celebrated our 39th anniversary June 26.
  2. I have eight grandchildren and one great-grandchild.
  3. My dream job would be traveling around the world tasting different foods and blogging about it.
  4. I think public speaking is fun.
  5. When I bake there is always a movie playing in the background.
  6. I went to charm school when I was a teenager.
  7. If I sleep past 8:30 am, I feel like half my day is over.
  8. In high school, I helped organize and lead a protest march because the diocese was closing our school.
  9. I love movies about time travel.
  10. In 2001 completed a course in aromatherapy and used what I learned to make bath and beauty products.
  11. 11. I work out at least 6 days a week and not because I’m a baker but because I enjoy it.

8. Where is your happy place?
My kitchen.
9. What are three words that describe you?
Flexible, loyal, diligent.
10. Do you plan to fight aging or age gracefully?
Honestly, I feel like I’m doing both!
11. Where do you see yourself in 5 years?
Still baking, designing tables and extremely content with my life.

mae west quote

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Celebrate Back to School Giveaway Enter to win a $200 Gift Card to Amazon

200-amazon-gift-card-giveaway

For lots of parents it’s one of the most wonderful times of the year. That’s right it’s back to school time! That time has long passed for me but I remember what it was like. I also remember that buying school supplies could be a drain on the budget, especially with more than one school age child. I have teamed up with Chloe Crabtree over at Celebrate & Decorate and some other great blogs to bring you an awesome Back To School giveaway. Who couldn’t use an extra $200 for school supplies or other things? Be sure to enter, the winner could be you!

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Celebrate Back-to-School Giveaway Rules

Entry Period: August 6, 2015 at 12:00 a.m. EST to August 18, 2014 at 12:00 a.m. EST

Prize: One winner will receive a $200 Amazon Gift Card.

Eligibility and Rules: Open Worldwide. NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT IMPROVE YOUR CHANCES OF WINNING. VOID WHERE PROHIBITED BY LAW. This giveaway is open to individuals 18 and older. The winner will be chosen randomly through Rafflecopter’s partnership with Random.org. It is the sole responsibility of the winner to adhere to all laws, which includes payments to any governing tax body.

Winner Selection: The winner of the giveaway will be selected in a random drawing through Rafflecopter from among all eligible entries received throughout the promotion period. The random drawing will be conducted within 48 hours of the closing of the giveaway by Celebrate & Decorate or its designated representatives, whose decisions are final. Odds of winning will vary depending on the number of eligible entries received. Potential winner must be subscribed via email to the following websites to be eligible to win: Celebrate and Decorate, The Small and Chic Home, The CSI Project, Sweet Sensations, Joyful Scribblings and The Blog Advisor. Winner will be notified by email from celebrate.decorate.design@gmail.com. Potential winner must accept the prizes by email as directed by Celebrate & Decorate within 48 hours of notification. Any winner notification not responded to or returned as undeliverable will result in prize forfeiture.

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Disclaimer: This giveaway is blog sponsored and is in no way associated with Amazon. If there are any questions, please email celebrate.decorate.design@gmail.com.

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With a Moroccan Vibe



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morocco 5

Finally, I’m sharing this table with you. My goal with this tablescape was to create a Moroccan vibe and it all started with the fabric overlay. It’s a piece I picked up while thrifting a couple of years ago. I also have a folder filled with images of tableware and other decorations that served as inspiration.

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These days I’m doing my best to work with what I have rather than making a run to Pier 1 or even the thrift store to purchase additional items. Don’t hold me to that last statement though because sometimes I’m easily tempted if the price is right. Also, I have my eye on a couple of lanterns that would be awesome with this theme. Nothing like a do-over!

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For weeks, I looked at my worktable filled with shades of orange, pink, gold and aqua items. After a while, it became so overwhelming that I became discouraged, turned a blind eye, and almost gave up. With Charisse’s wedding approaching and family coming in, I needed the table and did my best to channel a bit of a Marrakech mojo. In addition, speaking of Marrakech, it ranks high on the top of my places to visit. I’d be like a kid in a candy shop in the souks.

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Here are the table details.
Multicolored cotton fabric overlay, deep pink polyester napkins.
Aqua chargers, white dinner and salad plates, rose shaped and colored dessert plates.
Silver flatware with rose motif on the handles.
Orchid goblets, gold etched tumblers.
Center of table: gold curly stems and orchid like faux florals tucked in gold mercury glass vases w/stone embellishments. Dark orange hobnail votive holder.
End of table: rose gold mercury taper holders with white taper candle, orange mercury glass votive holders holding hydrangeas.

I’m sharing my table at the following parties this week.
House of Hipsters

Wow Us Wednesday’s

Tablescape Thursday’s

Inspire Me Tuesday

Play Party Pin

It’s Overflowing

Katherine’s Corner

DIY by Design

Rustic and Refined

The Scoop

Celebrate it Sunday

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Matcha Buttercream Frosting

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I received a free sample of Midori Spring Organic Ceremonial Matcha in exchange for writing a review. The views and opinions expressed in this blog are purely and entirely my own.

Matcha, green tea: what is the difference?
Green tea is made from the leaves from Camellia sinensis that have undergone minimal oxidation during processing. Matcha, also known as maccha, refers to finely milled or fine powder green tea. IIt’s said to have more health benefits than traditional steeped green tea due to how it’s cultivated and processed. It also has more caffeine.

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My experience has been mostly limited to green tea. Either via tea bags or green tea capsules. The antioxidants in green tea prove to be beneficial health wise and the little energy jolt is great for a late afternoon pick me up or to last a little longer when working out. I’ve been curious about using matcha in baked goods for a long time. Until now, I’ve only used it once for baking. After trying Midori Springs Organic Ceremonial Matcha, I’m sure more recipes will follow.

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The color of this matcha is so pretty that right away I knew I wanted to use it in Buttercream frosting. I also knew that I would frost cupcakes with it. I’ve done my share of baking in the last couple of weeks and happened to have some yellow cake batter in the fridge that I wanted to use. The cupcakes and the matcha Buttercream frosting were a perfect combo.

It doesn’t taste like green tea from a bag. With this Buttercream, there is a very pleasant and distinct flavor that I imagine will work great with multiple flavors. Along with the taste and hue, I was impressed with how easily the matcha powdered blended with the rest of the ingredients. As much as I love dessert, I will definitely try this matcha in a hot drink and maybe even an adult beverage. I’ll let you know how it turns out.

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Matcha Buttercream Frosting
½ cup of butter, softened
½ cup of shortening
½ cup instant white chocolate pudding, prepared
1tsp vanilla
2 TBS Midori Spring Organic Ceremonial Matcha
4 cups of powdered sugar

Combine butter, shortening, pudding and vanilla in a large bowl. Beat on high speed with an electric mixture until thoroughly combined. Reduce speed to low and add Midori Spring Matcha and powdered sugar slowly and mix until very smooth. This Buttercream works well as a frosting for cupcakes, a layer cake, or even as a filling for sandwich cookies. Makes 4 cups.

There are several options for frosting your cupcakes.
1. Fill a pastry bag fitted with a large star tube and pipe frosting on top.
2. Fill a zippered plastic bag with frosting and snip off a small section from the corner of the bag and pipe frosting on top as desired.
3. Use and angled spatula, butter knife or back of a spoon to spread frosting on top.

These are the linky parties I participate in. Drop by and show them a little love!

House of Hipsters

Wow Us Wednesday’s

Tablescape Thursday’s

Inspire Me Tuesday

Play Party Pin

It’s Overflowing

Katherine’s Corner

DIY by Design

Rustic and Refined

The Scoop