Category Archives: Food

National Picnic Day & Giveaway!

Pack a Picnic, Recipes, Menus and Inspiration for the Perfect Portable Feast!

April 23rd is National Picnic Day and kicks off

 the season to pack a basket,

grab a blanket or quilt and head outdoors!


 In celebration of National Picnic Day,

I’m sharing some picnic love and

 giving away my favorite picnic accessory. . .

Pottery Barn picnic tote. . . A Galvanized Metal 6-Pack Bottle Caddy

from Pottery Barn!

I recycled some jars that fit the caddy for the convenience and ease of toting flatware, food, napkins or flowers. . .


 The Classico pasta sauce jars are taller than Ball pint jars and the Ball jar lids also fit the pasta jars for transporting food, salads, or drinks.

Classico recently changed the neck opening and lid on the jar so it’s narrower and the ball jar lids no longer fit, but you can still find some of the older designed jars on some store shelves or you can use Ball 1 1/2 pint jars.


In addition to the galvanized caddy,

I’m also including a cookbook in the giveaway,

with 125 recipes for 29 seasonal menus. . .


Picnic by DeeDee Stovel:

 Picnics are fun, casual, and somehow the food just tastes better in a beautiful outdoor setting.

In PICNIC, DeeDee Stovel offers 29 picnic event ideas with more than 125 recipes – packable repasts from an informal Berry Picking Picnic to an elegant Music Festival Picnic. Although PICNIC includes all of the traditional fare, the recipes for the soups, entrées, salads, and desserts are all a cut above the ordinary.

And when lazy summer days turn chilly, enjoy a Sports Booster Picnic, a Fall Foliage in New England Picnic, and an Après-Ski Picnic. Wine and beer selections accompany each menu. Plus picnic lore, packing to go, the perfect picnic basket, rainy day alternatives, and much more. It’s an all-American feast!


I packed a post with picnics, portable salads,

and menu ideas from the archives . . .

Click on the links to revisit the posts

for picnic inspiration and  a taste :)

A Picnic with Lavender

A Picnic with Lavender

{Less} Labor Day Picnic

{Less} Labor Day Picnic

Celebrating the Red, White, & Blue Picnic

Celebrating the Red, White, and Blue Picnic

A Jeep Picnic

 A Jeep Picnic

An Apple Picnic

An Apple Picnic

Memorial Day From Stem to Stern

Memorial Day from Stem to Stern

Fall Picnic with Pumpkins

Fall Picnic with Pumpkins


For a chance to win the picnic caddy & cookbook

let me know by comment your favorite picnic food

or spot to picnic. . .


Subscribers/followers automatically get a second entry.

Subscribe by email or follow on Facebook

and let me know by comment.


For a third entry, share this giveaway on Facebook

and leave an additional comment telling me so.


Giveaway is open to those living in the continental US only. 

The winner will be chosen May 9th!


“A picnic is more than eating a meal,

it’s a pleasurable state of mind.”

~ DeeDee Stovel, Picnic

lakeside picnic2

Happy Picnicking!

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Bunny Tail Bonbons, aka White Chocolate-Cheesecake Truffles


Help yourself to some Bunny Tail Bonbons, aka

White Chocolate-Cheesecake Truffles,

an easy, make-ahead recipe

for a sweet ending or Easter dessert!


 This recipe hopped from the pages

of April issue of Southern Living Magazine.

You can serve these sweet confections in mini

 cupcake wrappers for a festive & tidy bite!


Bunny Tail Bonbons,

aka White Chocolate-Cheesecake Truffles,

adapted from Southern Living 

 Makes approximately 2 dozen bonbons


1 1/2 (4-oz.) white chocolate baking bars, melted according to package directions

1 (8-oz.) package cream cheese, softened (I used Neufchâtel)

3/4 cup crushed coconut cookies, (I used Pepperidge Farm Sweet & Simple Coconut Cookies)

1 teaspoon vanilla

1/8 teaspoon kosher salt

1 – 1 1/2 cups shredded coconut


1. Beat chocolate and cream cheese at medium speed with a mixer until smooth. Add cookies and next 2 ingredients, beating just until blended. Cover and chill 2 hours or overnight until ready to form the balls.

2. Shape into 1-inch balls (about 2 tsp. per ball), roll in coconut. Refrigerate in a single layer in a container up to 1 week.

Notes: This mixture is very sticky. Next time I would add a whole cup of crushed cookies or add 1/4 cup finely chopped pecans to the chocolate/cream cheese/cookie mixture for a little additional texture and crunch.

You can find a printable recipe, here.

Bunny Tail Bonbons

Happy Easter Week!

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Peter Rabbit Chocolate Zucchini Cupcakes

Peter Rabbit Chocolate Zucchini Cupcakes

I’m joining The Novel Bakers

for Beatrix Potter and Bunny Week

and ending on a sweet note. . .


 I found a Peter Rabbit Cupcake Kit which called

 for a batch of Peter Rabbit Cupcakes,

complete with Jemima Puddle-Duck, Tom Kitten

and Benjamin Bunny!


So I found a recipe for Chocolate Zucchini Cupcakes~

a recipe that everybunny would enjoy :)


I made a few changes to the original recipe after reading the reviews. These cupcakes are a delicious way to use zucchini, which adds moisture rather than a distinct flavor!


Chocolate Zucchini Cupcakes,

adapted from Taste of Home

Makes 2 dozen cupcakes


1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 oz. container plain yogurt
1/2 cup mini chocolate chips
2 cups grated zucchini


In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and chocolate chips.


Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20 - 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

You can find a printable recipe here.


Frost cupcakes with favorite

Chocolate or Cream Cheese frosting.


You can find a 5 star-rated Chocolate Frosting here,

or a 5 star-rated Cream Cheese Frosting here.


I’m joining The Novel Bakers

for Beatrix Potter Week. . .

Visit Jain and Michael Lee

for more Bunny/Beatrix Potter fun:

 a quiet life

Rattlebridge Farm 


You can follow The Novel Bakers on Pinterest,

and find all the Beatrix Potter recipes

and bunny inspiration for the week!


Thank you for your visit, also sharing at:

Marvelous Mondays,  Metamorphosis Monday,

The ScoopInspire Me Tuesday,

Wow Us WednesdaysFoodie FridayHome Sweet Home,

 Be Inspired FridaySeasonal Sundays

Veggie Medley Deviled Eggs

Veggie Medley Deviled Eggs

I’m joining The Novel Bakers

for Beatrix Potter (and Easter) Week!

Since bunnies mean veggies and Easter means eggs,

I hunted up a recipe for Veggie Deviled Eggs!


The real-life Benjamin Bunny was a tame rabbit of Beatrix Potter’s whom she sketched constantly, and whose exploits continually amused her:

“He is an abject coward, but believes in bluster, could stare our old dog out of countenance, chase a cat that has turned tail.”


Although Benjamin had died by 1904 when this story was published, Peter Rabbit’s cousin, Benjamin, is a similar self-possessed personality, who makes himself quite at home in Mr. McGregor’s garden.


I found this deviled egg version, perfect for veggie-noshing bunnies or people :) and ideal for a garden party or spring gathering, in the April issue of Food Network Magazine, in their 50 Deviled Eggs section.

This is a delicious variation of deviled eggs with the veggies adding a little crunch and color!


Veggie Medley Deviled Eggs

Boil 1 dozen eggs, peel and cut eggs in half. Mash eggs yolks with 1/4 cup each cream cheese and mayonnaise, and 1 tablespoon of Dijon mustard. (I used a heaping spoonful of Dijon.)

Stir in 2 tablespoons each finely chopped red bell pepper, celery, carrot, scallion (I used chives instead) and parsley. Food Network’s version calls for chopped broccoli also which I didn’t add.

Season with salt and pepper. Spoon into the egg whites; top with cucumber and/ or sliced radish.

Cupcake liners are a festive & tidy way to serve deviled eggs, eliminating the need for extra napkins! I used double liners, one turned inside out, for extra stability and color. If you’re assembling your eggs ahead of time, wait and place them in cupcake liners at the last minute so the moisture from the egg and/or refrigerator doesn’t cause the paper wrapper to wilt.


For perfect hard boiled eggs:

Place eggs in a pan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner and cover pan.

   Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Cool completely in bowl of ice water.

To peel a hard-boiled egg:

Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands or countetop to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease off the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

For easily peeled eggs, buy and refrigerate your eggs a week to 10 days in advance of cooking. This allows the eggs time to take in air, which helps separate the membranes from the shell.


You can find a printable recipe here.


I’m joining The Novel Bakers

for Beatrix Potter Week. . .

Visit Jain and Michael Lee

for more Bunny/Beatrix Potter fun:

 a quiet life

Rattlebridge Farm 


Visit us all week for more Beatrix Potter and Easter Inspiration! You can follow The Novel Bakers on Pinterest, for Beatrix Potter recipes and bunny inspiration here.


Thank you for your visit, also sharing at:

Marvelous Mondays,  Metamorphosis Monday,

The ScoopInspire Me Tuesday,

Wow Us WednesdaysFoodie FridayHome Sweet Home,

 Be Inspired FridaySeasonal Sundays

Cucumber and Strawberry Salad


I’m joining The Novel Bakers

for Beatrix Potter (and Bunny) Week!


 Cucumber and Strawberry Salad

hopped from the pages of

The Beatrix Potter Country Cooking Book


The Beatrix Potter Country Cooking Book

 by Sara Paston-Williams:

Inspired by the works of Beatrix Potter and her own love of traditional cookery, it is divided into 11 sections, each containing a wide variety of recipes: starters, fish, meat, poultry and game, eggs and cheese, salads and vegetables, puddings, cakes and bread, drinks and sweets and preserves. The author talked to professional cooks working in the region where Beatrix Potter lived and many residents who have memories of her.


I was skeptical at first about pairing cucumbers with strawberries, but was pleasantly surprised at the wonderful combination for a light and fresh salad for the spring or summer!

I made a little change substituting white balsamic vinegar for the dry white wine in the recipe, and arranged the strawberries and cucumber slices in rows and borders to be neatly razed and devastated by hungry and industrious bunnies. . .


Cucumber and Strawberry Salad

1 large cucumber (I used English/seedless, if using American use two)

Strawberries, 8 – 12 ounces

Salt and fresh ground pepper to taste

Sprinkle of sugar (a couple of teaspoons)

3 – 4 tablespoons of white balsamic vinegar

Sprinkling of chopped fresh herbs, mint, tarragon or basil (I used mint)

Violas for garnish


Peel cucumber if desired before thinly slicing. Slice strawberries, arrange in alternate circles in rows in shallow serving dish.


Season with salt, pepper, sugar. Drizzle the balsamic vinegar over the berries and cucumber and sprinkle with chopped herbs. Chill well. Garnish with violas, pansies, nasturtiums  or other edible flowers (pesticide and chemical free) before serving if desired.

You can find a printable recipe here.


I’m joining The Novel Bakers

for Beatrix Potter Week. . .


Visit Jain and Michael Lee

for more Bunny/Beatrix Potter fun:

 a quiet life

Rattlebridge Farm 

Visit with us all week for more Beatrix Potter and Easter inspiration!

You can follow along on Pinterest and find all the  recipes and bunny inspiration, here.

Cucumber & Strawberry Salad

Thank you for your visit, also sharing at:

Marvelous Mondays,  Metamorphosis Monday,

The ScoopInspire Me Tuesday,

Wow Us WednesdaysFoodie FridayHome Sweet Home,

 Be Inspired FridaySeasonal Sundays

Peter Rabbit’s Carrot Zucchini Muffins

Peter Rabbit's Carrot Zucchini Muffins

I’m joining The Novel Bakers

for Beatrix Potter (and Bunny!) Week.


I’m embracing my inner 5-year-old with Beatrix Potter The Complete Tales, beautifully reissued and the complete and unabridged collection of all 23 of Beatrix Potter’s Tales with all their original illustrations. It would make a wonderful baby shower gift or keepsake volume to share with your grandchildren!

If you need a refresher course like I did, the stories are arranged in the order in which they were first published so they may be read in their proper sequence. A special section at the end of this volume contains four additional works by Beatrix Potter that were not published during her lifetime.


Beatrix Potter’s tales were often connected with real places, people, or animals, so each story includes a brief introductory note about its history. The story of Peter Rabbit in Mr. McGregor’s garden first appeared in a picture letter Beatrix Potter wrote to the young son of her former governess in 1893. Encouraged by her success in having some greetings card designs published, Beatrix remembered the letter seven years later and expanded into a little picture book, with black and white illustrations. After being rejected by several publishers,  Beatrix had it printed herself to give to family and friends. Frederick Warne agreed to publish the tale if she agreed to supply color photos and the book appeared in 1903 and was an instant success.


For a little novel baking fun,

I adapted a recipe for Carrot-Zucchini Muffins,

sure to please everybunny with the addition

of carrot, zucchini, apple and coconut,

including naughty and hungry rabbits :)


And I found Peter Rabbit Cupcake Holders

with a little wheelbarrow for

muffin or cupcake toting fun :)


Peter Rabbit’s Carrot Zucchini Muffins,

adapted from Taste of Home

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling MAKES: 18 muffins


2 cups shredded carrot

1 cup shredded zucchini

1 cup peeled shredded apple

3/4 cup flaked coconut

1/2 cup chopped walnuts

2 teaspoons orange zest

2 cups all-purpose flour

1 cup sugar

1 tablespoon ground cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

3 eggs, lightly beaten

3/4 cup canola oil (I used a combination of unsweetened apple sauce and canola oil to make 3/4 cup)

1 teaspoon vanilla extract



Gently toss together carrot, zucchini, apple, coconut, walnuts and orange zest; set aside.

In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick).

Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.

These are wonderfully moist and a great muffin for breakfast!

You can find a printable recipe, here.


I’m joining The Novel Bakers

for Beatrix Potter Week. . .

Visit Jain and Michael Lee

for more Bunny/Beatrix Potter fun:

 a quiet life

Rattlebridge Farm 

Visit with us all week for more Beatrix Potter and Bunny & Gardening Inspiration.


You can also hop along :) on Pinterest and find all the recipes & bunny inspiration.


Thank you for your visit, also sharing at:

Marvelous Mondays,  Metamorphosis Monday,

The ScoopInspire Me Tuesday,

Wow Us WednesdaysFoodie FridayHome Sweet Home,

 Be Inspired FridaySeasonal Sundays

Charleston Wine + Food Festival: Waffle House Smackdown


We attended the

Charleston Wine + Food Festival

with friends in March.

Waffle House Smack Down Charleston Wine + Food Festival 2014

Lest you think a wine & food festival is for wine & food snobs only, our favorite event was The Waffle House Smackdown, hosted by Bon Appetit Restaurant Editor Andrew Knowlton!


 Four chefs battled in a short-order showdown to produce Waffle House menu classics, after a brief training period at a local Waffle House.


They were then judged according to Waffle House’s signature plating methods and taste, as well as standards that include an 8-minute order-to-plate, no-color omelets, toast-framing-eggs, and hash browns, as opposed to hash blondes :)



Pictured left to right in this year’s smackdown:

Kevin Gillespie of Atlanta’s Gunshow and Fan Favorite Top Chef contestant; Mike Lata of Charleston’s FIG,  last year’s smackdown champion (and chef of our favorite Charleston restaurant BTW)Michael Hudman of Andrew Michael Italian Kitchen in Memphis; Chris Shepherd of Houston’s Underbelly.


The winner of the smackdown and Golden Frying Pan was Chris Shepherd, who then went on to compete against a 6 year Waffle House veteran. Even double-teaming with fellow competitor Kevin Gillespie, they quickly proved to be no match for a “Master Blaster,” the honorary title of Waffle House’s short-order chefs.


 My friends and family know I would rather have a stiff poke in the eye or be served hash browns that are smothered and not covered than have my photo taken, but The Post and Courier caught me red handed. If you’re so inclined, you can see me, with my friend Ginny and our Waffle House grits & Bloody Mary in hand :)

Thank you for your visit,

Enjoy this is a brief video that explains the smackdown!

Zucchini Noodles with Arugula-Pistachio Pesto


I’m sharing a veggie recipe,

Zucchini Noodles with Arugula-Pistachio Pesto,

in preparation and the return of

The Novel Bakers for Beatrix Potter Week

 starting Monday, April 7th!


I’ve been immersed in the charmed world

of Beatrix Potter, filled with flowers and gardens

and of course, Peter Rabbit!


While this recipe doesn’t have to do anything to do with Beatrix Potter other than possibly zucchini (or courgettes) growing in Mr. McGregor’s garden :) this is a delicious way to enjoy zucchini if you want to bookmark or pin the recipe for the summer months when it’s multiplying like bunnies in your garden!


I also found a new pesto recipe while eating veggies for Beatrix Potter/ Bunny week, Arugula-Pistachio Pesto. . . a great alternative for Basil Pesto until basil is in season with a more economical alternative to pine nuts~ pistachios!


Zucchini Noodles with Arugula-Pistachio Pesto

For Zucchini Noodles:

Run washed and dried zucchini over the large holes of a cheese grater. (It works best if cheese grater is flat on a cutting board rather than upright. Note: larger squash are easier to grate and safer.)

You could also use a mandoline or julienne peeler to cut your zucchini noodles, or if you have room in your kitchen pantry for another gadget, this spiralizer from Williams-Sonoma for cutting zucchini ‘noodles’ that looks like great fun :)


Salt your ‘noodles’ and place in a colander, allowing them to sit for about 20 minutes. Gently squeeze noodles or wrap in paper towels to drain and draw out excess moisture.

Heat 2 tablespoons of olive in large skillet on medium high heat and then add noodles. Cook, stirring for 2 – 3 minutes to heat through, toss in pesto to taste, and add grape or heirloom tomatoes. Serve with additional Parmesan cheese if desired.

Arugula-Pistachio Pesto

Arugula-Pistachio Pesto


1 garlic clove, peeled

1/2 cup finely grated Parmesan cheese

1/2 cup unsalted dry roasted pistachios

2 cups (packed) arugula

1 tablespoon (or more) fresh lemon juice

1 teaspoon lemon peel zest

1/2 cup olive oil


For Pesto:

Finely chop garlic in processor. Add pistachios and process until finely chopped. Add arugula, lemon juice, zest, cheese and oil and blend to coarse paste. Season pesto with salt and pepper to taste and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.

Arugula-Pistachio was a delicious discovery and may come to be our new favorite pesto! It also stays nice and green and doesn’t oxidize like basil pesto does.


You can find a printable recipe, here.

Visit Jain, Michael Lee & Me :)

for more Bunny/Beatrix Potter fun. . .


Beginning Monday, April 7th:

 a quiet life

Rattlebridge Farm 

You can also hop along :) with us on Pinterest and find all the recipes & bunny inspiration for the week!

Zucchini Noodles with Arugula Pistachio Pesto

Thank you for your visit, I’m joining:

Marvelous Mondays,  Metamorphosis Monday,

The ScoopInspire Me Tuesday,

Wow Us WednesdaysFoodie FridayHome Sweet Home,

 Be Inspired FridaySeasonal Sundays

Pimento Cheese Deviled Eggs

Pimento Cheese Deviled Eggs

Easter’s on its way,

and the bunnies and eggs

are multiplying!


If you’re on the hunt for a recipe for your leftover Easter Eggs,

I have an easy & delicious variation of deviled eggs~

 Pimento Cheese Stuffed Deviled Eggs!


They’re topped with bacon and

I’m serving them with a side of

Purple Leaf Plum Blossoms. . .


I cut some blooms for egg vases to enjoy before the petals become a shower of pink confetti with our howling March winds.


While I can, I’m

 enjoying the view :)


These deviled eggs are quick & easy with ready-made pimento cheese. Our favorite brand is Palmetto Cheese but you can use any brand or make your own pimento cheese for these deviled eggs.


Pimento Cheese Stuffed Deviled Eggs

6 tablespoons (or more to taste) Pimento Cheese

6 eggs, hard boiled

1/4 cup mayonnaise

 Salt and Pepper to taste

Bacon, cooked & crumbled



Cut hard boiled eggs in half, remove yolks and place into a bowl. Place egg whites onto a serving dish. Mash yolks with a fork until fine. Add mayo and mix well, season with salt & pepper. Add pimento cheese and mix until incorporated together. Fill egg white halves by spooning or piping pimento cheese mixture and top with a little or a lot :) of crumbled  bacon.



I hope spring weather

is hopping your way!


Thank you for your visit, I’m joining:

 Metamorphosis MondayMarvelous Mondays,

The Scoop,  Inspire Me Tuesday,

Wow Us Wednesdays,

 Home Sweet HomeBe Inspired Friday,

Foodie Friday,  Seasonal Sundays

Cooking with Flowers: Compound Flower Butter

Compound Flower Butter

Making Flower Compound Butter is easy and beautiful with edible flowers, and adds a ‘wow’ factor for a shower, garden club lunch or treat at the breakfast table!


 I discovered this simple and beautiful idea, last year in Cooking with Flowersa delicious mix of food and flowers and possibly the most beautiful cookbook I have ever seen!

This book would make a wonderful gift for the gardener who will want to harvest and cook with Roses, Tulips, Hollyhocks, Daylilies, Dianthus and cook rather than curse Dandelions :)


When I first saw this cookbook on Jain’s beautiful blog, my pulse quickened and my heart skipped a beat~ you’ll want to take the time to stop and taste the roses in Jain’s garden!


Feast your eyes

 and your taste buds. . .


From Cooking with Flowers:

“Here are more than 100 recipes that will bring beautiful flower-filled dishes to your kitchen table! This easy-to-use cookbook is brimming with scrumptious botanical treats, from sweet violet cupcakes, pansy petal pancakes, daylily cheesecake, and rosemary flower margaritas to savory sunflower chickpea salad, chive blossom vinaigrette, herb flower pesto, and mango orchid sticky rice.”

Cooking with Flowers

“Alongside every recipe are tips and tricks for finding, cleaning, and preparing edible blossoms. You’ll also learn how to infuse vinegars, vodkas, sugars, frostings, jellies and jams, ice creams, and more with the color and flavor of your favorite flowers. Fresh from the farmers’ market or plucked from your very own garden, a world of delectable flowers awaits!”


The simplest way to use edible flowers besides a garnish or tossing them in a salad is to make a compound butter. Add 1/4 to 1 cup edible flowers to one cup of room temperature butter, along with 1/2 teaspoon salt and 1/4 teaspoon pepper and any other herbs or desired seasoning.

As with any edible flower, only use ones that are pesticide and chemical free.


Pick your edible flowers in the morning when they are fresh, avoiding older bruised blooms. Rinse gently to “debug” them and pat dry. Remove each pansy or viola from its sepals (green base).


Chop flowers and blend to incorporate with your softened butter. Roll into a log shape in plastic wrap and twist the ends of each log tightly.


Cover and refrigerate butters up to 2 weeks

or freeze up to 6 months.


For Pansy/Viola Butter:  Use 1/4 cup violas for 2 cups (1 pound) of butter.

Nasturtium Butter:  1 cup nasturtiums per pound butter.

Rose Butter:  1/2 cup rose petals, add 1 teaspoon rose water (optional) per pound butter.

Lavender Butter:  Up to 2 tablespoons lavender buds per pound butter.


 When ready to use cut butter into ‘coins’. You can garnish each individual ‘coin’ with a viola at each place setting for an additional floral touch!


 Use compound flower butter at the breakfast table

on pancakes, waffles, muffins,

or  add a pat on top of grilled fish, chicken or steak.

Cooking with Flowers

For a recipe for Viola Crepes with Pansy Syrup,

you can find a taste here.


Thank you for your visit, I’m joining:

 Metamorphosis MondayMarvelous Mondays,

The Scoop,  Inspire Me Tuesday,

Wow Us Wednesdays,

 Home Sweet HomeBe Inspired Friday,

Foodie Friday,  Seasonal Sundays