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Saturday, March 3, 2018

Party Time a Bouquet of Talent #287

Hi, friends!  Thank you so much for stopping by to join us this week.  I have to tell you, it's a good thing I always try to start on my features earlier in the week. There probably wouldn't be any features at all if I hadn't started them.  This has not been a good day.

 My precious Jack Russell, that we've had for 17 years, had a major stroke last night.  We had to say good-bye to her this morning.  Our vet said we could leave her and see how she was on Monday.  At her age and the condition she was in, we did not want her to suffer any longer.  So I have cried so many tears today, it's hard to see the computer.  I take comfort in the fact that she lived a very pampered, long life and is now out of pain.   Now to adjust without her by my side every step I made.  

Have a fantastic weekend, and thank you so much for stopping by to share with us this week!  


      Last Week's Most Viewed Posts:


                                            DIY 2-Tier Tray From Repurposed Enamelware Bowls

I love this DIY tiered tray made out of enamelware bowls by The Painted Hinge.   




                                                 You can make these wooden candlesticks at home with table legs from the home improvement store! Paint with texture chalk paint for a rustic look!

The Country Chic Cottage shared how to make these candlesticks from table legs.
                                                 10 tips for decorating shelves - farmhouse style - Life on Kaydeross Creek

Life on Kaydeross Creek shared a fabulous post for decorating shelves like a pro.

                                       DIY Framed Botanical Prints with Free Botanical Printables

 Repurpose and Upcycle shared her beautiful DIY framed botanical prints with free printables.  


                                               DIY pillow cover tutorial. Made from one dollar store bandanas! Adds fun, color & pattern to any space, indoor or out! #bandanaDIY #bandanadecor #bandanacrafts #bandanaprojects #bandanaideas

The Heathered Nest shared a great way to make a 10-minute DIY pillow cover using bandanas. 


                                                 Italian spicy slab pie recipe

      All That's Jas shared her Spicy Italian Slab Pie that looks so delicious. 
                                                 How To Make A Biscuit Tart Cake

          Queen Bee Baker shared how to make this awesome Biscuit Tart Cake.  


                                                 This Raspberry Cream Cheese Danish is an easy to prepare breakfast treat that takes just 10 minutes of active preparation time. It is a weekend breakfast your family will love. Cream cheese filling, fresh raspberries and jam are rolled up in store-bought crescent roll dough to make these Raspberry Cream Cheese Danishes. The fresh fruity flavor from the raspberries contrasts perfectly with the cream cheese making these danishes irresistible. They would be an excellent addition to a brunch or your Easter menu. Preparing the Raspberry Cream Cheese Danish requires three steps. First you whip up the cream cheese with a bit of mascarpone, sugar, and vanilla. Next you mix fresh raspberries with jam. Then you assemble the danish. It bakes in less than an hour, giving you some time to relax, or to prepare a savory breakfast dish to pair with this sweet danish. Instead of using an ordinary raspberry jam, I used Stonewall Kitchen's Raspberry and Peach Champagne Jam, which is just as delightful as you could imagine. No, Stonewall Kitchen didn't sponsor this post, but I am a lifelong fan of the brand. The secret ingredient in this Raspberry Cream Cheese Danish recipe is mascarpone cheese. I add a touch in with the cream cheese, and I just love how it pairs with the raspberries. You could use a different fruit and jam if you aren't a fan of raspberries. Peach, strawberry, or blueberry would be wonderful choices. I tested this recipe a couple times trying different doughs and different filling to dough ratios. I found that I prefer crescent roll dough instead of puff pastry. Crescent roll dough has a better consistency for this recipe, and it also rises better. And, I like to add as much of the cream cheese and fruit filling as possible. The icing on top of the danish is optional, but I liked how it added sweetness to the pastry without it becoming too sweet. 1 package of Pillsbury Butter Flake Crescent Rolls 5 ounces of Cream Cheese (you can use 1/3 less fat cream cheese) 1/4 cup Mascarpone 1 teaspoon Vanilla 2 tablespoons Powdered Sugar 3/4 cup Fresh Raspberries 1/2 cup Raspberry Jam For the Icing 1/2 cup Powdered Sugar 1 teaspoon Butter (at room temperature) 2 teaspoons Milk Heat your oven to 325 degrees, and line an 8-inch round cake pan with parchment paper. Using an electric mixer, combine the cream cheese, mascarpone, vanilla, and powdered sugar. Beat until combined and soft. Next, chop the raspberries, pour them into a bowl and stir in the jam. Lay the crescent dough out on a floured work surface. Use your finger to pinch the precut lines on the dough together. Then spread the cream cheese out in a thick layer. Next, spread the raspberry mixture on top. Roll the dough up. Some of the raspberry filling might fall out, but that is ok. Use a sharp knife to slice the dough into pieces about 1 inch thick. Arrange the slices in the parchment-lined cake pan. Bake the danishes at 325 degrees for 35 minutes. Then reduce the heat to 250 degrees and let bake for an additional 15 minutes. Then remove from the oven and let cool. While the danishes are cooling, prepare the icing by whisking the powdered sugar, butter, and milk together. Drizzle the icing over the danishes and serve.

         These Raspberry Cream Cheese Danish by The Kitchen looks amazing.
                                                   Chocolate Cake

  Yum, Olla-Podrida shared her Chocolate Snack Cake with Mocha Kahlua Buttercream Frosting.    Oh my, that sounds so yummy!

Congratulations to the top views this week!  Thank you so much for partying with us last week. 









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11 comments:

Gail @Purple Hues and Me said...

I'm so sorry for the lost of your sweet fur baby! She's romping with buddies at the rainbow bridge, free of pain and waiting for the day to greet you once again. Cherish all the wonderful memories of her, Kathy and please take care of yourself during this difficult time.

March 3, 2018 at 6:12 PM
Pam Richardson said...

Kathy, I am so very sorry for your loss. It is so painful and I understand!

March 3, 2018 at 6:18 PM
Debbie-Dabble Blog and A Debbie-Dabble Christmas said...

So sorry for your loss, Kathy..Thanks for hosting!
Hugs,
Deb

March 3, 2018 at 8:27 PM
MarilynsTreats said...

Thank you for hosting such a fun party each week. I think parties are the best social media strategy around!! I linked my Irish Soda Bread, St Paddy’s Collection and BBQ Beef Brisket Shepherds Pie for the Crock Pot. I hope you enjoy them. Have a happy week! #OverTheMoon #WWBlogHop #ThursdayFavoriteThings

March 3, 2018 at 8:46 PM
FABBY'S LIVING said...


I'm so sorry for your loss after 17, what sad times you are facing, I too know what it's like.
Thank you for having the party up for us.
Blessings Kathy.
Fabby

March 3, 2018 at 8:53 PM
Zaa said...

So sorry about you fur baby.... Just think of all the great love and memories that you have to cherish... Sending healing prayers your way.... Hugs

March 4, 2018 at 1:24 AM
Jas @ All that's Jas said...

So sorry for the loss of your beloved pet, Kathy! Hope you find comfort in 17 years of wonderful memories. Hugs
Thank you so much for the feature of my slab pie. I appreciate you!

March 4, 2018 at 7:16 AM
Joy@aVintageGreen said...

Kathy I am so very sorry to read that you had to say goodbye to your beloved Jack Russell - 17 years of love will leave a great hole - you will slowly come to remember the love and devotion that you shared but it is not easy. When our beloved dog passed it took a long time to stop seeing her just around the corner or from the corner of my eye. Sending you love and hugs.
Joy

March 4, 2018 at 2:28 PM
Anonymous said...

Thanks so much for featuring my Biscuit Tart Cake! xx

March 5, 2018 at 6:24 AM
Heidi | Mysweetcottage.com said...

Kathy, thanks so much for hosting!

March 8, 2018 at 5:51 PM
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