What Mom wouldn't love to find this on her "breakfast in bed" tray, as centerpieces for her garden luncheon or just presented to her with a box full of homemade pink lemonade bars.
Simple & made with love from you to your extra special Mother.
Here is what you need:
teacup, Lucketts is a treasure chest of options!!!!!
wet floral foam, I found this product at Michael's yesterday
floral tape, white or green
flowers, herbs, greenery found in your garden or yard
small bowl of water
a favorite picture of your Mom for inspiration
Next: pick your teacup, cut your foam, soak, place in cup and secure with tape. Simple.
What I did was pick 3 different style of cups and sort of did a theme in each inspired from my Mom's love of garden flowers, the orange evoked a fern garden feel, the tiny flower cup featured shades of purple and the black and white had a more modern look using all bright colors.
There is no right or wrong way of designing, just have fun and create something one of a kind just for your Mom!
If you have more time try making these for Mom, my Mom loves anything pink!
For the base:
1/4 cup (50 grams) granulated sugar
1/4 teaspoon freshly grated lemon zest
1/8 teaspoon table salt
1/2 cup (4 ounces or 115 grams) unsalted butter, cut into chunks
1 cup (125 grams) flour
For the lemonade layer
1 cup (about 5 ounces or 140 grams) raspberries, should be about 1/3 C
2 large eggs
3/4 cup (150 grams) granulated sugar
1/4 cup freshly squeezed lemon juice; this should only require 2 lemons
1/3 cup (40 grams) all-purpose flour
Confectioners’ sugar, for dusting
Preheat your oven to 350°F (180°C) and line an 8x8x2-inch baking pan with parchment, letting it extend up two sides. Butter or coat the bottom and sides with a nonstick spray and set the pan aside.
Make the base: In a food processor, pulse together the sugar, zest and salt until combined. Add the butter and pulse until it is evenly dispersed in the dough. Add the flour and pulse the machine until it’s just combined and the mixture is crumbly. Press the dough into the prepared pan and about 1/2-inch up the sides. Don’t worry about making this perfect; mine was an uneven mess and nobody can tell. Bake for 15 minutes, until lightly browned at edges. Let cool on a rack while you prepare the filling (though no need for it to be completely cool when you fill it). Leave oven on.
Make the pink lemonade layer: Puree the raspberries in your food processor until they’re as liquefied as they’ll get. I don’t even bother cleaning mine between steps, but I’m also probably lazier than you. Run the puree through a fine-mesh sieve, trying to press out all the raspberry puree that you can, leaving the seeds behind. I ended up with 1/3 cup strained puree; don’t worry if you get a smidge less.
In a medium bowl, whisk together the eggs, sugar and lemon juice until smooth. Whisk in 3 tablespoons of raspberry puree. Stir in flour. Pour into cooling crust and return pan to the oven, baking the bars until they’re set (they’ll barely jiggle) and slightly golden at the edges, about 25 to 30 minutes. Cool completely before cutting into rectangles. (You can speed this up in the fridge.)
I intended to cut mine into 32 2×1-inch rectangles but actually cut them into 28 2×1-ish rectangles. I like lemony bars small but you could also cut them into 16 2×2-inch squares. Dust with powdered sugar before serving. Store in fridge for up to a week.
one last thing,
Happy Mother's Day to my amazing & beautiful Mom, Shirley Mae!!!!