I especially love
the flowered egg cups.
Not exact matches
The writer of Proverbs 25:22 says to keep one
egg for yourself, or one
cup of
flower for yourself, and give all the rest to your enemy!
The store is closed, so they come to ask you for a
cup of
flower, or an
egg.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose
flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large
egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
1 pound (450 g) rhubarb, cut into 3 - inch pieces 3 tablespoons sugar 1 vanilla bean, split lengthwise and seeds scraped 2
eggs 1/4
cup (60 ml) coconut milk 1 teaspoon orange
flower water 8 ounces (225 g0 strawberries
2 tbsp cocoa powder 250 g (4 1/2 dl; 2
cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine sea salt 2
eggs 175 g (2 dl; 3/4
cup plus 2 tbsp) granulated sugar 2 1/2 dl (1
cup) buttermilk 180 g bittersweet chocolate (70 % cocoa), melted & cooled 90 g bittersweet chocolate (70 % cocoa), roughly chopped 115 g (1 stick) unsalted butter, melted & cooled to room temperature flaked sea salt, to sprinkle on top optional: dried
flowers, to sprinkle on top
For the Crust 2
cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4
cup confectioners (powdered) sugar 1/2
cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange
flower water 1 extra-large
egg yolk 1 extra-large white, reserved for brushing tart later
Honey Zabaglione 5 organic
egg yolks 3 tbsp raw honey 1/3
cup / 80 ml dry white wine 3/4
cup / 180 ml organic yogurt fresh lavender
flowers
1.5
cups flour 1/2
cups granulated sugar 1 teaspoon lavender
flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2
cup oil 2 teaspoons vanilla extract 1 tablespoon maple syrup, agave nectar, or brown rice syrup 1
egg substitute (I use 1 tsp ground flaxseed whisked with a scant 3 tbsp apple juice, non-dairy milk, or water)
10 ounces Collection Etienne 31 % Cacao White Chocolate wafers 4 1/2
cups heavy cream 3
cups milk 2 tablespoons fresh or 2 teaspoons dried lavender
flowers Zest of one fresh lemon, removed with a peeler 6
egg yolks 1
cup granulated sugar
INGREDIENTS 2 and 1/4
cup whole wheat
flower 4 scoops Vanilla KidzShake OR 2 scoops KidzShake PLUS vanilla 4 tsp baking powder 1/2
cup peanut butter 1 - 1 1/2 tbsp sugar 2
eggs, beaten 2
cups milk of choice 1/2
cup vegetable oil 1/4 tsp kosher salt... Read More»
Cut out each of the «
cups» from the
egg carton — these will be your
flowers.
coffee filter
flower treat
cups and coffee filter carrot treat holders Urban Comfort good
egg garland Two Straight Lines
egg circus - free printable English translation here Pysselbolaget paper carrot garland Aesthetic Outburst (a variation of this carrot garland at Fiskars) bunny treat bag Mer Mag 3D paper
eggs Domestic Candy felted wool bird's nest basket Heartfelt Mama paper hand print spring
flowers Growing A Jeweled Rose colorful construction paper nest We Know Stuff Easter discovery
eggs Make, Do & Friend * click on the links below each photo to go to the tutorial *
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4
cups spinach chopped 1/3 small red cabbage 1 - 2 yellow bell peppers 2 - 3
cups cherry tomatoes halved 1/2
cup dark skinned berries 2 sliced Easter
egg radishes edible
flowers for garnish (optional) 2 TBSP black sesame seeds (optional) Spicy Mustard Dressing: 4 tablespoons Dijon or stone ground... Read More»
3/4 C. Coconut flour 1/4 C. Coconut Oil - melt and cool 1/4
cup Fresh squeezed lemon juice 1/4 Teaspoon salt One teaspoon baking soda Flax eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4 Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this flow
cup Fresh squeezed lemon juice 1/4 Teaspoon salt One teaspoon baking soda Flax
eggs (6 tablespoons ground flax + 12 Tablespoons of warm water, mix and let sit for 5 minutes) 3/4
Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this flow
Cup Grade B Maple Syrup 1 Teaspoon Vanilla extract 1 - 2 Tablespoons poppyseeds 2 Teaspoons Culinary Lavender (pulse in a food processor to release oils) remember to go conservative if it is your first time cooking with this
flower.
Your
flowers,
egg cups, and candy details all make me want to bask in this abundance of springtime pastels.
I also love the
flowers in the
eggs cups.
Inspired by spring
flowers and summer sunshine, the Elysees Yellow is sure to brighten up any kitchen — and it's not just limited to the classic cast iron casserole dish... ramekins, mugs,
egg cups — you name it, they've got it.
Flowers in eggcups, or tea
cups filled with
eggs and pretty displays of blossom and tulips will finish off your
egg - stra special Easter theme!