How to Build a Fairy Garden

Since Spring has decided to show up a little late this year and a lot of the ground is still covered in snow, we haven't had much of a chance to get out into the garden to get ready for the upcoming seasons.  So what do you do when you are itching to garden but the weather isn't cooperating?  Garden indoors!  We love creating terrariums and fairy gardens.  Our company stores in South Windsor, CT and York, ME have everything you need to build your own Fairy Garden at home.  Stop by and check out the gardens created by our in house team and then build your own at home following these 5 simple steps.

How to Assemble a Fairy Garden or Terrarium
1.  Place a layer of small stones at the bottom of your chosen vessel.
2. Add a layer of activated charcoal.
3.  Add a layer of Sphagnum moss to help with drainage.
4.  Add the potting soil and plants.  Choose small plants, ivy and different mosses that do not grow too fast. 
5.  Give your terrarium plants indirect sunlight and mist with water as needed.

An example of a completed Fairy Garden



 Small details make your garden unique!

 

 

 Your garden can be any size

 

 

 

 

Happy Valentine's Day!

It's almost time for the sweetest day of the year... Valentine's Day! Here are some great treat ideas for all the sweeties in your life. They also package well for school (or work!) parties. Enjoy!

Peanut Butter and Jelly Cookies 

 

Ingredients:

• 3/4 cup butter, room temperature
• 1/2 cup Stonewall Kitchen Creamy Peanut Butter or Stonewall Kitchen Chunky Peanut Butter
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 1 3/4 cup flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 jar of Stonewall Kitchen Strawberry Jam (or your favorite!)

Directions:

1. Preheat oven to 350 degrees F.
2. Beat together the butter and Stonewall Kitchen Creamy Peanut Butter or Chunky Peanut Butter until fluffy.
3. Add 1/4 cup granulated sugar and the brown sugar until smooth.
4. Beat in the egg and vanilla.
5. Combine the flour, baking soda and salt and sift into the peanut butter mixture. Mix until uniform and smooth.
6. Pull pieces of dough and roll between your hands to form 1-inch balls.
7. Place cookie balls on a greased cookie sheet two inches apart. Make an indentation on each ball with your thumb or spoon, fill the indentation with approximately 1/4 tsp. Stonewall Kitchen Strawberry Jam. Bake for 12-15 minutes or until golden brown on edges. Cool on wire rack.

Raspberry Jam Brownies

 

Ingredients:

• 6 ounces unsweetened chocolate
• 1 cup butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons Pure Vanilla Extract
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 3/4 cup Stonewall Kitchen Raspberry Peach Champagne Jam
• 1 cup sliced almonds
• 1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees F.
2. Melt chocolate and butter.
3. Whisk in sugar, eggs and vanilla.
4. Stir flour, baking powder and salt into the mixture.
5. Pour 3/4 of the batter into a greased 9x13-inch pan. Spread with Raspberry Peach Champagne Jam. Swirl remaining batter over the top.
6. Sprinkle with sliced almonds and chocolate chips.
7. Bake 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.

Cherry Berry Tarts

 

Ingredients:

24 mini premade phyllo tart shells
4 ounces Mascarpone cheese, room temperature
1/2 teaspoon pure vanilla extract
2 tablespoons confectioner's sugar
3 tablespoons milk or cream
4 tablespoons Stonewall Kitchen Cherry Berry Jam (or your favorite!)
1/4 cup sweetened whipped cream, garnish
Mint leaves, garnish
Orange zest, garnish

Directions:

1. Remove mini phyllo tarts from freezer.
2. In the bowl of a free stand mixer fitted with a paddle attachment (or a hand mixer and bowl) mix the Mascarpone cheese, vanilla extract, sugar and milk or cream on medium speed several minutes until combined and light and fluffy.
3. Spoon or pipe using a pastry bag fitted with a star attachment, the cheese mixture into each tart filling each 2/3's full.
4. Top each tart with about 1/2 teaspoon Cherry Berry Jam.
5. Garnish each tart with a small dollop of sweetened whipped cream topped with a mint leaf or orange zest.

Dulce de Leche Chocolate Bars

 

Ingredients:

• 1 1/2 cups quick oats
• 3/4 cup flour
• 2/3 cup brown sugar
• 1/4 teaspoon baking soda
• 11 tablespoons butter, melted
• 1/2 cup Stonewall Kitchen Dulce de Leche Sauce
• 1 tablespoon flour
• 1/2 cup pecans, chopped
• 1/3 cup white chocolate chunks
• 1/3 cup semi-sweet chocolate chips
• 1/4 cup shredded coconut (optional)

Directions:

1. Preheat oven to 350 degrees F. Grease and flour an 8x8-inch pan.
2. Combine the oats, 3/4 cup flour, brown sugar, baking soda, and melted butter. Mix until uniform. Reserve 1 cup of this mix and press the remainder into the prepared pan.
3. Combine the Stonewall Kitchen Dulce de Leche and 1 tbsp. of flour. Spread mixture over the oatmeal crust.
4. Combine the reserved oat mixture, pecans, white chocolate chunks, and semi-sweet chocolate chips. Spread over layer of Dulce de Leche.
5. Bake for 30 minutes. Cool and cut into 2-inch squares.

Superbowl Sunday

If you're like us, you'll find any excuse to entertain a group of friends - especially for Superbowl Sunday. There's nothing better than watching the game with a group of friends and, of course, lots of good food. While most Superbowl parties focus mainly on appetizers and small bites, we like to serve a "main course" as well. That said, sticking to something that is just as easy as it is delicious is key so that you can enjoy your party as much as your guests do. Here are a few ideas:

Jalapeno Poppers

 

Ingredients:

• 6 jalapeno peppers, cut in half and seeded
• 1/2 cup cream cheese
• Stonewall Kitchen Red Pepper Jelly

Directions:

1. Place prepared jalapeno peppers on a foil lined baking pan, cut side down.
2. Place pan under broiler and cook peppers until charred and tender. .
3. Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt. Top with Stonewall Kitchen Red Pepper Jelly. Serve warm.

Buffalo Chicken Dip

 

Ingredients:

• 1 Tbsp. olive oil
• 1/2 cup red bell pepper, cored, 1/4-inch dice
• 1/4-1/2 cup Stonewall Kitchen Buffalo Wing Sauce
• 4 oz. cream cheese
• 1/4 cup sour cream
• 1 cup cooked chicken, finely chopped
• 2 Tbsp. scallions, finely chopped
• 1/2 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• Tortilla chips

Directions:

1. Heat olive oil in a 1-quart saucepan over medium heat. Add red bell pepper and saute until tender.
2. Add Buffalo Wing Sauce, cream cheese and sour cream. Stir until cream cheese is melted.
3. Add chicken, scallions, spinach and cheddar cheese. Stir until cheese is melted. Serve hot with tortilla chips.

Fajitas 

 

 

Ingredients:

• 1 1/2 lbs. pork tenderloin
• Stonewall Kitchen Baby Back Rib Sauce
• 1 tablespoon olive oil, plus more to heat tortillas
• 1 red bell pepper, cored and cut into 1/2-inch strips
• 1 green bell pepper, cored and cut into 1/2-inch strips
• 1/2 cup onion, sliced
• 6 8-inch flour tortillas

Directions:

1. Preheat oven to 300 degree F.
2. Cook for 1-2 hours, or until the pork pulls apart in strings with a fork.
3. Shred pork. Then add additional Baby Back Rib Sauce to taste.
4. Heat olive oil in a large saute pan over medium heat. Add bell peppers and onion. Saute until tender and slightly caramelized. Remove and set aside.
5. Wipe pan clean. Add olive oil to just coat the bottom of the pan. Add tortillas one at a time and cook on each side until golden brown. Wrap pork and vegetables in each tortilla and serve.

Classic Margaritas

 

 

Ingredients:

• 3 ounces White Tequila
• 2 ounces Margarita Mixer
• 1 ounces Triple Sec

Directions:

1. Use a lime wedge to wet the rim of a Margarita glass, then dip the rim in salt. Combine ingredients in a cocktail shaker with ice and shake well. Fill glass with ice and strain into prepared glass. Garnish with a lime wedge.

Tips From The Kitchen: Following a Recipe

"Cream butter, sift flour, alternate adding dry ingredients with wet ingredients…" 

 

Really? Do I have to? 

We're going to explain why baking recipes instruct you to do these steps and the science behind it. After you’ve purchased and gathered all of your ingredients and are ready to bake your cake or cookie recipe, here are a few steps a recipe may call for. By following these steps correctly, you will be assured and happy with the outcome your baked good.

Why cream butter with sugar when baking cookies or cakes?

 

An important step in baking is to make sure that ingredients are well combined and aerated. Creaming butter and sugar together with an electric mixer is important to have a baked good rise high and have uniform texture.

When you cream butter with sugar small air pockets are formed. When the baking soda or powder produces gas during baking it gets trapped in the air pockets and expands, causing the cake/cookie to lift or rise.

It is important your butter is room temperature and soft, but not too soft. Butter should be around 60 degrees F and indent when pressed with your thumb. The butter is firm enough to crack if pressed hard. Once the sugar is incorporated into the butter with a mixer for several minutes, the batter will be light, fluffy and off-white in color. If the butter is too warm the butter will be too soft and look shiny and wet, resulting in a flat dense cake.

Why sift flour and dry ingredients?

Sometimes a recipe will ask that you sift flour and other times not. There are two reasons to sift flour. One is to aerate the flour and get rid of lumps. Often times in transportation the flour gets packed down and lumps can form due to moisture. Sifting will fluff the flour. Other times a recipe will ask that you sift flour with other dry ingredients (for example: sift flour with salt, baking powder and cocoa powder). This is a good way to evenly disperse the ingredients before adding them to the wet ingredients.

Why do some recipes ask that you alternately add dry ingredients with wet ingredients instead of just dumping everything in all at once?

Some recipes ask that you add your dry ingredients alternately with wet ingredients starting and ending with the wet ingredient. A cake batter is basically an emulsion. By adding the dry ingredients alternately with wet ingredients a uniform batter is formed and the result is fewer and smaller holes and a fine tender texture. If everything is added at once and mixed together the texture will be coarser with large.

There really are reasons why a recipe calls for you to do certain steps. When followed, you will have the best outcome. Happy Baking!

Italian Night

There’s nothing more comforting than a hearty Italian meal. The fresh taste of basil mixed with notes of garlic and olive oil is second to none. Whether you’re entertaining friends or family or just looking to make a nice, home-cooked dinner, these recipes are sure to please your Italian craving. 

For a starter, bruschetta is a must. You’ll need a jar of our Sun Dried Tomato Olive Spread.

Sun Dried Tomato and Olive Bruschetta

Ingredients:

• 1 cup Stonewall Kitchen Sun Dried Tomato Olive Spread
• 1 cup finely shredded Monterey Jack cheese
• 1 loaf French bread (soft, not too crispy)
• ¼ cup mayonnaise
• ½ teaspoon garlic salt
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. In a small bowl, mix Stonewall Kitchen Sun Dried Tomato Olive Spread, cheese, mayonnaise, garlic salt and salt and pepper to taste.
3. Slice the bread into ¼ inch slices, and place the slices on a cookie sheet.
4. Top each slice with a spoonful of the cheese/relish mixture.
5. Bake until bubbly, approximately 8 minutes.

Next comes a green salad with a creamy basil dressing. For this, you’ll need a bottle of our Sweet Basil oil.

Creamy Basil Salad

 

Ingredients:

• 2 tablespoons light or heavy cream
• 2 tablespoons white wine vinegar
• 1 clove garlic, minced or crushed
• ¼ teaspoon salt
• Pepper to taste
• 1/3 cup Stonewall Kitchen Sweet Basil Oil
• 6 cups mixed greens

Directions:

1. In a medium size bowl, whisk together the cream, vinegar, garlic, salt and pepper.
2. While whisking continuously drizzle the Stonewall Kitchen Sweet Basil Oil to form an emulsion.
3. Add to salad greens and toss gently.

For the main course, this chicken recipe is just as easy as it is delicious. Serve with cheese tortellini or ravioli tossed with olive oil and extra pesto, if desired. For the chicken, you’ll need a jar of our Basil Pesto.

Pesto Chicken with Italian Three Cheese 

 

Ingredients:

• 4 large boneless, skinless, chicken breasts (approximately 1-1/2 pounds)
• ½ cup flour
• Salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• ½ cup Stonewall Kitchen Basil Pesto
• 3 medium tomatoes, seeded and chopped into ¼ inch pieces
• 1/3 cup shredded mozzarella
• 1/3 cup shredded provolone
• 1/3 cup shredded Parmesan cheese

Directions:

1. Trim and pound boneless chicken breasts. Cut into quarters.
2. Combine the flour, salt and pepper in a shallow bowl.
3. Dredge the chicken on both sides.
4. Heat the butter and olive oil in a skillet over medium-high heat. Add the chicken and cook 5 minutes per side or until the chicken is cooked through and golden brown. Remove and place chicken in an ovenproof baking dish.
5. Spread approximately 1 tbsp. Stonewall Kitchen Basil Pesto over each piece of chicken. Sprinkle chopped tomatoes over pesto and top with cheeses. Place the dish under the broiler and heat until the cheese is bubbly. Serve immediately. 

Snowman Day

These adorable, tasty, snowman-inspired recipes are sure to brighten any winter day. Try them and see for yourself! They are wonderful little gifts and a great baking activity for children to help decorate.

Mr. Snowman Cupcakes

Ingredients:

1 box Stonewall Kitchen Vanilla Cupcake Mix 

For the cupcakes

• 8 tablespoons unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 cup water, lukewarm

For the frosting

• 1 tablespoon unsalted butter, softened

For Mr. Snowman

• Black jelly beans
• Orange gumdrops
• Chocolate covered cookies
• Chocolate covered candy

Directions:

1. Make cupcakes and frosting according to package directions.
2. Frost cupcakes.
3. Use black jelly beans cut in half for the eyes and mouth.
4. Cut an orange gumdrop into the shape of a carrot for the nose.
5. Cut a round chocolate cookie in half for the brim of the hat and use a small square chocolate candy for the top of the hat.

Frosty the Doughnuts

Ingredients:

• 1 box Stonewall Kitchen Buttermilk Doughnut Mix
• 1 large egg
• 1/2 cup unsalted butter, melted
• 3/4 cup milk
• Mini chocolate morsels
• Orange gumdrops

Directions:

1. Make and bake doughnuts according to package instructions.
2. Make the mouth and eyes with mini chocolate morsels. (The chocolates stay on better if you make small holes in the doughnut first with a toothpick and then force the chocolates into the small holes)
3. Roll out an orange gumdrop and cut into a carrot shape for the nose.

 Happy baking!

Holiday Menu Recipes

With the holiday quickly approaching, it's time to finalize your Christmas Eve and Christmas Day menus! Serve up a feast for the eyes and palate this year. We've come up with a few menu ideas that are sure to delight family and friends, and make an extra-special holiday meal.

Turkey Roulade with Apple Cranberry Chutney Stuffing

 

Serves 6

Ingredients:

 

For the stuffing -

• 3 tablespoons pecans
• 1/2 cup unsweetened cranberries
• 2 tablespoons canola oil
• 1 medium onion, diced (about 1/2 cup)
• 1/4 cup celery, diced
• 1/3 cup Stonewall Kitchen Apple Cranberry Chutney
• 2 large garlic cloves, minced (about 2 teaspoons)
• 1/4 cup bacon, cooked and crumbled
• 3 cups Pepperidge Farm herb-seasoned stuffing mix
• 1 1/2 teaspoons fresh sage (or 3/4 teaspoon dried crumbled), chopped
• 1 1/2 cups low-sodium chicken stock
• Salt and pepper to taste
• 1 egg, slightly beaten

For the turkey -

• One whole (2 halves) turkey breast, boned and butterflied
• 2 teaspoons salt
• 1 teaspoon fresh ground pepper
• Kitchen twine
• 1 cup onion thinly sliced into half moons
• 1/2 cup low-sodium chicken stock
• 3 tablespoons unsalted butter, melted

For the gravy - 

• 1 cup apple cider
• 1/2 - 1 cup low-sodium chicken stock
• 3 tablespoons cider vinegar
• 1/2 teaspoon fresh sage, minced
• 1 teaspoon cornstarch, dissolved in 1 tablespoon cold water

Directions:

1. Preheat oven to 325 degrees F.
2. Toast the pecans in a small skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes. Set aside.
3. Place the cranberries in a small saucepan. Cover with water and bring to a boil, cook for one minute, then remove from the heat, drain and set aside.
4. Heat 2 tablespoons oil in a large heavy skillet over medium heat. Add the diced onion, celery and Apple Cranberry Chutney. Saute 5 minutes. Add the garlic and bacon, cook 2 minutes. Add the stuffing mix, 1 1/2 teaspoons of sage, 1 1/2 cups chicken stock, salt and pepper to taste, cranberries and egg. Mix and remove from heat.
5. Place turkey breast skin side down on a cutting board. Sprinkle with salt and pepper.
6. Spread the stuffing over one side of the turkey, leaving about 1 inch uncovered on all sides. Starting at one end, roll the turkey like a jellyroll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
7. Place a rack in a roasting pan. Place the stuffed turkey breast seam side down on the rack. Add the half moon onions and stock to the pan. Brush turkey roulade with butter and sprinkle with salt and pepper.
8. Roast the turkey for 1 1/2 to 2 hours, until a thermometer reads 150 degrees in the center. Remove the turkey from the oven and place on a cutting board. Tent with aluminum foil and let rest while you make the gravy. 
9. Add the cider, 1/2 - 1 cup stock, the vinegar and 1/2 teaspoon of sage to the roasting pan, bring to a boil, and cook, stirring occasionally until the liquid is reduced by 1/3, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 more minutes. The gravy should not be thick.

For a simple side, we love our Sweetly Spiced Butternut Squash. It's temptingly sweet with a hint of pepper to give it a little kick. It's the perfect vegetable dish for anyone who thinks they don't love squash. For a decorative display, pipe the squash into decorative swirls and sprinkle with minced parsley.

Sweetly Spiced Butternut Squash

 

Ingredients:

• 2 pounds butternut squash, split, seeds removed and baked until tender
• 2 large white potatoes, peeled and diced
• 1 jar Stonewall Kitchen Red Pepper Jelly
• Salt and white pepper to taste

Directions

1. When squash is soft, peel and mash in a large bowl until smooth.
2. Boil potato cubes in salted water until very soft when pierced with a knife.
3. Drain potatoes and add to squash along with Red Pepper Jelly, salt and pepper.
4. Mash by hand until almost smooth, or use an electric mixer. Add butter if desired and serve.
5. For a decorative presentation, use a pastry bag fitting with a fluted tip and pipe into swirled mounds or onto individual plates.

And for dessert, try this delicious Pot de Crème. It's the perfect way to end the meal.

Pot de Crème

Serves 8

Ingredients:

 

Pot de crème - 

• 10 ounces bittersweet chocolate, chopped fine
• 5 large egg yolks
• 5 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 cups heavy cream
• 3/4 cup half and half
• 1 tablespoon pure vanilla extract
• 2 tablespoons Crème de Cacao or Kahlua

Whipped cream -

• 1/2 cup heavy cream
• 2 teaspoons sugar
• 1/2 teaspoon pure vanilla extract

Garnish -

• Cocoa for dusting or chocolate shavings

Directions:

1. For the Pot de Crème, place the chocolate into a medium heatproof bowl. Have a strainer ready.
2. In a separate medium bowl whisk together the egg yolks, sugar and salt until uniform. Whisk in the cream and half and half. Transfer this mixture to a saucepan and cook the mixture over medium low heat until thick and silky and a temperature of 175-180 degrees F. Do not let overcook or simmer. Add the Crème de Cacao or Kahlua.
3. Pour custard through strainer into bowl of chocolate. Let mixture stand, chocolate should melt in about 5 minutes. Add vanilla. Place in 4-ounce ramekins. Cool to room temperature, then cover with plastic wrap and refrigerate at least 4 hours or up to 72 hours.
4. For whipped cream, fit a mixer with a whisk attachment. Add the cold cream, sugar and vanilla and whip on high speed until soft peaks form. 
5. Serve at room temperature topped with the whipped cream and garnished with cocoa or chocolate shavings.

Enjoy!

Kasey's Paper Decorations

Rolled paper roses are such a unique and elegant decorating medium. From bouquets, to wreaths, to magnets and more, I’ve discovered that their uses are endless... Plus, they are sure to brighten up any room! Learn how to make them yourself, then make your own creation.

 

 

 

 

Directions:

Steps are pictured below.

1. Trace and cut circles of about 4-inches in diameter.
2. Cut a spiral shape into each circle starting from the outside. Leave a circle at least a half-inch in diameter in the center of your spiral (this will eventually be the base of the flower).
3. Roll-up your cut spiral starting from the outside, until you reach the center.
4. Release the roll-up and glue the center of the spiral to the circular center to complete the rose.

- Kasey, Stonewall Kitchen Web Magician