Roses and Peonies Table

Oh Spring, you pass too quickly!  

I just love all of the blossoms at this time of year

and so I had to capture the next bush of my

peonies and mix them with some fabulous

roses I cut the other day.

The soft pinks just begged to be set off by pure whites

in this quilted and ruffled table runner and my

square chargers and plates.

I love the mix of the squares with the rounds

in these plate stacks.

These peonies are off another bush I have and

they are a little more pale pink than the blush

ones I posted on IG the other day.  I have a bush

of hot pinks, but it only had one bloom this year!

A simple napkin ring created by a hanging

crystal and some ribbons and flowers.

I used my Mother's Fostoria glasses.  I love how heavy

they are, so I don't worry about the kids using them.

I can also find replacement pieces on Ebay, so that is nice.

I just can't get over these roses.  I tried ordering some

but they just called today and left a message that it

was too late to plant.  I will have to wait until next year.

This beauty has little stripes of pink in her coloring.

The ruffled runner just adds the perfect feminine touch.

And look, a fairy queen dropped her shoe as

she was visiting the spring garden.

I hope your gardens are blossoming and bringing joy

like mine is.  Mine is small, but we sure enjoy it.

Thanks for stopping by.  We love sharing our garden,

our home and our food with you.

Sharing this post with

Tablescapes Thursday

Spring Berry Pavlova

This light and luscious meringue cake is perfect

for spring, when you feel the sunshine and the flowers

burst forth in their gorgeous colors, and you

crave something sweet but not heavy.

Layer upon layer of meringue is stacked with a

sweetened whip cream and cream cheese filling 

and loads of fresh berries.

You can make it for a crowd, or in individual servings.

(I made a couple of individual ones so that hubby,

who wasn't invited to the party, could have a dessert.)

The meringues are easy and so pretty.  I usually

make an extra one, in case one breaks while I

am removing it from the parchment paper, and sure

enough one did, but we loved eating it plain.

Fresh flowers from the garden adorn the cake, and

also the very first tiny leaves of my mint.

Spring Berry Pavlova

12 large eggs, room temperature

(You can place them in a bowl of warm water

for ten minutes to get them to room temperature

if you are in a hurry.)

3 1/2 C. granulated sugar

2 T. cornstarch

1 T. lemon juice or white vinegar

1 T. vanilla extract (I prefer clear)

Heat oven to 200 degrees

Cover large baking pans with parchment paper.  

I used 15x21 pans, so I could get all of the meringues

in the oven at once.

Trace 5 - 7 or 8 inch circles on 

pans.  Flip the parchment paper over so you

don't get the pencil marks on the bottom of

your meringues.  I used 7 inch circles.

Separate egg whites, being very careful

to get no yolk in.  I separate one egg white and then pour

it into the large bowl, one at a time to make sure I

don't get any yolk in.  Place the whites in a bowl

that is clean from any trace of oil, or they won't 

whip and achieve their volume.

With the whip attachment, begin whipping the whites.

Meanwhile, whisk the sugar and cornstarch together.

When the whites just get to stiff peak stage, begin

whipping in the sugar, a little at a time.  This actually

goes pretty fast despite the amount of sugar.

When you finish adding the sugar, the egg whites

should be stiff and glossy.

Remove the whip and fold in the lemon juice

and vanilla.

Spread the meringue on your parchment paper,

almost to the edge of your circles. 

They will grow a little so don't go past

the circles.  You want the meringue about 3

/4 to 1 inch thick.  If

you have any remaining egg white mix, 

make individual rounds on

the empty spaces of your pan.

Bake for 2 hours at 200 degrees, then turn off the

oven and let the meringues rest in the oven, without

opening the door for at least 2 hours.  You can leave

them in overnight if you want.  Remove from oven 

and let cool on pans.

Pavlova Filling

2 1/2 C. whipping cream

8 oz. softened cream cheese

1 C. powdered sugar

1 tsp. vanilla

Beat whipping cream until stiff.  Set aside

Whip cream cheese, sugar and vanilla together until

smooth and creamy. 

Fold whipped cream and cream cheese mix

together.

Assorted fresh berries

Spring flowers for garnish

Carefully peel cooled meringues and layer

with filling and fresh berries.  Meringues are

fragile, so handle with care and don't press

down on them.  Garnish with fresh flowers

and mint if desire.  Leave plain, or sprinkle

with a little powdered sugar.

The meringues will absorb the moisture of

the filling, so I would recommend putting

the pavlova together no more than an

hour or two before serving.  (I made this

six hours before, and we lost a lot of the

fabulous crunch of the pavlova.  It still

tasted great, but they had softened more than

I wanted.)

The meringues will crumble a little as you

cut them, but that is ok.

Right before taking it to the party, I decided

a little spring snow would be fun, so I

sprinkled it with powdered sugar.  I don't really

know which look I like better.  You decide.

Thanks for coming to visit.  

Wish we could sit down with a slide of Pavlova

together!

Spring Flower and Herb Toasts

Don't you just love spring with the beautiful

flowers breaking through the ground and trees

bursting into fantastical blooms.  Add to that

gorgeous, warm days, and I am in Heaven!

I needed an appetizer for a party for my Craft Group

(one husband calls us "The Overachievers"!)

and I let my spring flowers and herbs be my

inspiration.

The pansies are in bloom, and the Johnny Jump Ups

(little Violas), and the chives, lime thyme and

parsley are all taking off, so I decided to top 

my appetizers with all of these edible garden goodies.

I was teaching a class on making dip mixes, so I

decided to make a spread, using cream cheese with

the dip mix.  This one was super simple with

two teaspoons of Herbs de Provence mixed with

4 oz. of cream cheese.  My Herbs de Provence has

salt in it, so it didn't need any added salt, but if

yours doesn't, add salt to taste.

Butter, or spray with cooking spray, small slices of

baguettes, and toast in the broiler on both sides.  Watch

carefully, so they don't burn.  Spread

with the herbed cream cheese and top with fresh edible

flowers and herbs. 

You could spread them with a pre-mixed

cream cheese too. 

They were beautiful and delicious to eat,

and so easy and fun to prepare.

(Beautiful wooden board was a find

at Home Goods!  It is huge and so fun to use.)