Floral Wreath DIY

Beatrice Helman of the beatnik kitchen created the loveliest DIY for us today: Floral Wreaths! These beautiful arrangements can be hung on doors, or used as centerpieces, or even put into hair (hello wedding season!). Directions and notes are below, plus I encourage you to visit Beatrice's blog for more creative ideas.

From Beatrice: Wreaths aren’t just meant for winter. Few things say spring more than flowers, whether they be on a wall, in your hair, or in a mason jar. Instead of (or maybe in addition to), traditional flowers in a vase, try putting these floral wreaths on the wall or the door. It’s an unexpected and simple way to fill up a white wall. It’s also much easier than one would think—and you get to play with flowers for a few hours. It doesn’t get better than that!

What you need: a few feet of thick wire, depending on how large a wreath or how many wreaths you’re going to make, a foot of thin wire, wire clippers, a sheet of wire mesh, twine, needle and thread, and tape, just in case. Buy three to four bunches of flowers, in whichever color palette you prefer. Also buy one bunch of greens, whether it be berries, cherry blossom branches, or herbs. I chose rosemary and recommend it - it’s easy to work with and smells like late afternoon summer.

This is where decisions have to be made: choose either the wire or the mesh option. The wire will produce a more traditional wreath or crown shape, while the mesh will result in a half moon shape that lends itself to being a truly unique centerpiece. If you’re going to go the centerpiece route, I suggest using flowers that are similar in tone and pairing the piece with a rustic object, such as a wooden box or flower filled jars.

Recommended flowers include: herbs, lilacs, daisies, pansies, lady’s mantle, geraniums, lavender, lilies, and roses. The best flowers to use are sturdy ones with volume. Find them at local farmers markets, flower markets or even at the grocery store. 

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Sweet and Whimsical Floral DIY

I asked one of my favorite floral designers to share a simple DIY arrangement in the latest issue of Delighted. Kiana Underwood of Tulipina gave just that: a combination of sweet florals arranged in the most unexpected containers—measuring cups!

Delighted Magazine Floral DIY by Tulipina

Here are Kiana's tips on how you can create the same: 

A little mistletoe and some soft colored flowers make for a perfectly beautiful, unique and wintery arrangement. The flowers used here are carnations and ranunculus.

If you have any fun measuring cups (or even regular ones) at home, there is nothing holding you back from doing a little flower arrangement in them! 

Begin with the mistletoe. Just a couple of branches will do. Then add your flowers in whatever way your heart desires. This is a pretty “freestyle” arrangement. No particular way about it. I just put flowers wherever I thought they were needed.

Delighted Magazine Floral DIY by Tulipina
Delighted Magazine Floral DIY by Tulipina
Delighted Magazine Floral DIY by Tulipina
Delighted Magazine Floral DIY by Tulipina
Delighted Magazine Floral DIY by Tulipina

For more floral design inspiration, visit Kiana's website and blog or follow her here:
Facebook | Instagram | Pinterest | Twitter

Photos by N. Underwood
 

Greenhouse Centerpiece DIY

A miniature overgrown greenhouse is the idea behind this rustic centerpiece. Perfect for fall, you can tailor to your specific event by using different sized twigs, or even dowels for a more finished look.

Concept and photography by Emma Grace Hawtrey
Follow Emma: Blog | Website | Facebook | Instagram 

Outdoor Dinner Party - Greenhouse Centerpiece - Delighted Magazine

STEP ONE - SUPPLIES
For one greenhouse, you'll need the following:

Hot glue gun
Paint in a color of your choice
Five (5) 10" lengths of twig (or dowel)
Four (4) 8" lengths of twig
Eight (8) 5" lengths of twig
Pots, any variety (jiffy pots were used here)
Plants, any variety

STEP TWO
Glue two sets of rectangles using the 10” and 8” lengths

STEP THREE
Create the "walls" by adding four of the 5" lengths to connect the two rectangles

STEP FOUR
Attach the remaining 5" lengths with the last 10" lengths to create the "roof" 

STEP FIVE
Fill pots with inexpensive plants from the nursery to create the greenery inside the houses. (Fun tip from Emma: instead of decorative plants, consider using herbs that complement your meal. Guests may help themselves throughout the dinner party.) 

STEP SIX
Assemble the final pieces with the mini pot plants inside and you're done! 

Twig greenhouse centerpiece #outdoor #party via Delighted Magazine

Pumpkin Milkshake

The temperature is warm around here but there's also an exciting sense of fall...leaves are covering the sidewalk, pumpkins are set out on porches, and the coffee shops advertise flavors like cinnamon and maple. Although I don't believe ice cream needs to be reserved only for warm days, this pumpkin milkshake is the perfect treat when you have the best of both worlds...warm weather in the fall! It's ridiculously simple and oh so delicious. Why not have one for dessert this week?

pumpkinmilkshakeVert.jpg
pumpkinmilkshakeHoriz.jpg

INGREDIENTS
3 cups vanilla ice cream
1/2 cup pureed pumpkin
1/4 teaspoon pumpkin pie spice
ground cinnamon for garnish
whipped cream (optional)

DIRECTIONS
Add ice cream, pureed pumpkin, and pumpkin pie spice to a blender. Pour into glass. Garnish with whipped cream and cinnamon. Serve immediately.

Recipe by Amanda Gomes 

Roasted Almond Spiced Poppyseed Cake (Gluten-free)

Almond Cake by Sassy Kitchen via Delighted Magazine
Almond Cake by Sassy Kitchen via Delighted Magazine
Almond Cake by Sassy Kitchen via Delighted Magazine

INGREDIENTS
1 cup almonds or 143 grams blanched almond meal
1/3 cup sorghum flour
1 teaspoon xanthum
1 tablespoon cinnamon
1 cup powdered sugar
2 tablespoons poppyseeds
1 teaspoon vanilla extract
1/3 cup coconut oil
1/2 cup butter
1/2 teaspoon freshly grated nutmeg
5 large egg whites
2 tablespoons granulated sugar

DIRECTIONS

1.  Spread almonds out on a large baking sheet and place in a 350 degree oven for 10-12 minutes or until they begin to smell nutty. Set aside to cool. While almonds cool, melt  butter in a small saucepan over low heat. Set aside to cool.  (*If you have almond meal, skip this step and add directly to food processor with powdered sugar to combine*)

2. Measure powdered sugar Into a large food processor and slowly add in almonds. Pulse into a flour.  Once mixture is fine and combined well, add in sorghum flour, xanthum gum, cinnamon and nutmeg.  When mixed well,pour the flour mixture to a large mixing bowl.

3.  Mix 5 egg whites and 2 tablespoons granulated sugar on high in a stand mixer. Leave for 5-7 minutes or until mixture forms stiff peaks. In the meantime, add coconut oil, butter, vanilla and poppyseeds to the flour mixture. Use a rubber spatula to mix until well combined.  

4.  Once eggs have reached stiff peaks, fold the whites into the batter with a rubber spatula. Mix carefully and fold until well combined. Spread batter ontto a large greased cake or pie pan and place in a 350 degree oven.  Bake for 1 hour or until top is golden brown rotating the pan halfway through baking. Use the toothpick test in the middle of the cake to  make sure it's fully cooked. Cool for 20 minutes before serving. Top cake with powdered sugar and fresh cinnamon and serve!

Recipe and Photos courtesy of Julia Gartland at Sassy Kitchen.

Follow Julia on Facebook | Instagram | Pinterest | Twitter

Sugared Fruit Centerpiece

Sugared fruit is a fresh, colorful and delicious way to incorporate nature's candy into your table setting this season. Use your favorite fruit and arrange them with fresh flowers, in a bowl, or on cake stands. The possibilities are endless with these sweet beauties, so get creative!

Designed by Darling and Daisy

Photos by Natalie Spencer Photography

Follow Darling and Daisy on Facebook | Twitter | Pinterest

SUPPLIES

Variety of fruit

Wooden skewers or long floral picks

Eggs

Basting brush

Extra-fine sugar

Waxed paper

Bowl or vase for display

Fresh flowers, optional

STEPS

1. Spear fruit with wooden skewers or floral picks.

2. Crack eggs and separate the whites from the yolks. Put the egg whites in a small bowl. If concerned about eating raw eggs, you may use powdered egg whites or 2-3 envelopes of unflavored gelatin.

3. Using a basting brush, coat your fruit with a thin layer of the egg whites.

4. With your fingers, lightly sprinkle sugar over the fruit, and rotate as you go. Continue to sprinkle and rotate, as the first few layers will dissolve into the egg whites. When the coating turns white, add extra sugar to a few spots to create a pretty frost-like look.

5. Let dry for 30-minutes on waxed paper.

6. Arrange dried sugared fruit in a bowl or vase. For an extra sweet centerpiece, add fruit to a floral arrangement or in various bowls along with flowers on your table!

7. Keep sugared fruit in a non-humid environment at room temperature and consume within 24-hours.