Holiday Mantel 2013

Every year I ponder how I'm going to do the mantel.  I love to do a different look each time but I don't necessarily want to go out and buy new things for it each year.

I knew I wanted to use my Ivory Dove Statues that were gifted to me from Betty (Betty Marie's blog)

 Last year they were part of a large vignette I did on the wood cabinet top as seen "here"

The bowl was new last year and I used it on the dining table as seen "here" and "here"

I wanted something low in the center.  I set some of my ornaments in it and dressed it with a gold beaded garland.

Inspiration photo

Traditional Home magazine- New England Home with Holiday Palette

Notice the two mercury glass cylinders on the buffet.

They inspired me for my mantel.

I had these mercury glass cylinders from T.J. Maxx

that I've used for a few years.  I clustered some greens in them to somewhat mimic the look from the magazine.  I added in some gold gilded leaves that I've also used for several years along with the pine branches.

I popped in the red mercury glass candle holders for some color. 

I'm in love with the flameless candles.

They have an 8 hr. timer and come on every day by themselves.  

I really love them!

I'm joining the following parties:

Between Naps on the Porch

for

Metamorphosis Monday

I was featured at

The Dedicated House
for
Make it Pretty

Kathe With An E

For

You're Gonna Love It Tuesday 

Ivy and Elephants 

For

What's It Wednesday

Ten June 
for
Holiday Cheer in Blogosphere 
and
Our Fifth House 
for
A Very Mantel and a Party 

The Charm of Home
for
Home Sweet Home 

Lemon Souffle Cake

Several years ago I acquired this recipe from a magazine called Traditional Home. I made this and it was delightful!  The recipe came from a grouping called Girlfriends Lunch Recipes...which included Caviar Sunflower and Shrimp & Scalops in Puff Pastry Shells!  Since I love things made with lemon I naturally had to try this recipe!
The woman who shared it called it:

GRANDMOTHER'S LEMON SOUFFLE CAKE

Nonstick cooking spray

3       T butter, softened

1       C sugar

4       Egg yolks

2       t  finely shredded lemon peel

1/3   C lemon juice

2       T all purpose flour

1/4    t  salt

1       C milk

4       Egg whites

   Sweetened Whipped Cream

   Lemon slices, fresh mint springs

Preheat over to 325 F

Lightly coat six (10 ounce) custard cups or ramekins with nonstick cooking spray; set aside.

Beat butter with electric mixer on medium to high speed for 30 seconds;

Add sugar, beat until combined.  Beat in egg yolks until creamy.  Gradually beat in lemon peel, lemon juice, flour, salt and milk; beat for 3 minutes on medium speed.  

In large mixing bowl with clean beaters, beat egg whites until stiff peaks form.

Fold yolk mixture into beaten whites.

Divide evenly among prepared cups.

Place in roasting pan; add hot water to teach halfway up side of cups.

Bake  uncovered for 10 minutes. 

Reduce heat to 300F and bake 30 minutes more or until knife inserted near center of each comes out clean.

Cool.  Chill.

Loosen sides and invert onto plates.

Garnish with whipped cream, lemon slices and mint.

Serves 6