Why Pineapple Hill?

The pineapple has been a symbol of hospitality since the days of the early American colonies. According to legend, the symbol began with the sea captains of New England who would spear a pineapple on a fence post outside their home to let the community know of their safe return home and to invite friends to visit and share their hospitality.

Likewise, we hope Pineapple Hill Designs boutique will make you feel “Welcome”! We know how important it is to find something special for that certain someone or just the right accessory to complete a room. We believe everyday is a day to celebrate, and we have just the thing to help you create something special out of the ordinary.

Tuesday, May 31, 2011

Tuesday Tip - Pies

Six Decorative Pie Edge Techniques
By The Paula Deen Test Kitchen
Put your forks away! Instead of the usual “pressing of the tines” ritual around the perimeter of your holiday pies, let these six suggestions be your inspiration and get your creativity flowing. The possibilities and pies are endless.

Braid:  Brush rim of single-crust pie shell with water. Cut 3 long strips of extra pie dough 1/4” wide. Braid strips together and apply to the moistened rim.

Checkerboard: Using kitchen shears to cut across the rim of a pie shell at 1/2” intervals. Alternately fold every other piece toward the center.

 Cutouts: Brush rim of double-crust pie shell with water. Cut out the rolled top sheet of pie dough with tiny pastry cutters (or free hand). Apply the cutouts to the moistened rim in an overlapping pattern, gently pressing to stick.

Point:  Position your index finger on the inside of the pie shell rim, pointing out. Using the index finger and thumb of the other hand, press the dough into pronounced points that go outward. Once you have made your points all the way around the outside of the pie, go around again pressing the inside into pronounced points.

Scallop: Place the index finger of one hand on the edge of the pie shell rim pointing in. Using the index finger and thumb of the other hand to move the dough inward forming a scalloped roll around the perimeter.

Spoon Pressing: Press the rounded tip of a spoon along the perimeter of the pie shell rim. Move the spoon down and repeat using a smaller rounded tip.

Paula's Note: To give yourself the best rim to work with, cut your pie shell with kitchen shears so it hangs evenly 1” past the outer edge of the pan. Fold the edge of the dough under itself so it is even with the outside of the pan to form a thick raised rim. Once you have formed the decorative edge like those we suggested, chill in the refrigerator for 30 minutes before baking and filling. At this point, you can place your pie shells in a heavy zip top freezer bag and freeze for up to two months.

Test your decorative pie crust skills with these delicious recipes!

·        Nita's Secret Peach Pie
·        Sassy Strawberry Pie
·        French Coconut Pie
·        Pumpkin Pie
·        Savannah High Apple Pie
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Thursday, May 19, 2011

Cookies and Cream CAKE

Cookies & Cream Cake
  • 1  package (2-layer size)  white cake mix
  • 1-1/4  cups  water
  • 1/3  cup  cooking oil
  • 3    egg whites
  • 1  cup  coarsely crushed chocolate sandwich cookies with white filling
  • 1  recipe  Creamy White Frosting (see recipe below)
  • 2  ounces  semisweet chocolate
  • 1  teaspoon  shortening
1. Prepare cake mix according to package directions, using the water, oil, and egg whites. Fold in crushed cookies.
2. Pour into 2 greased and floured 9x1-1/2-inch round cake pans. Bake in 350 degree F oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool cake layers.
3. Prepare the Creamy White Frosting. Fill and frost layers.
4. In heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies, if you like. Makes 16 servings.

Creamy White Frosting:
 In large bowl, combine 1 cup shortening and 1 tablespoon vanilla. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 2-1/2 cups sifted powdered sugar, beating well. Add 2 tablespoons milk. Slowly beat in 2 additional cups sifted powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, until frosting is easy to spread.

Can YUMMY be this EASY!

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Tuesday, May 17, 2011

Tuesday Tip - Jewelry

Ice-Cube Tray as Jewelry Storage
Each ring, necklace, bracelet, and pair of earrings gets its own cubby when you use an ice-cube tray to organize your baubles. Trays can be stacked in a drawer for a multitier alternative jewelry box.

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Tuesday, May 10, 2011

Tuesday Tip - Spring Flowers

Get the most of your spring flowers

How to Trim, Arrange
 Display and Extend  
the Life of your Blooms

via  Real Simple

Long-Stemmed Flowers

Tulips and daffodils come in dozens of varieties; Ranunculus (shown, second from left) and Poppies (shown, bottom) run the rainbow gamut. Also look for Anemones (shown, top red flower),Iirises, and Amaryllis. All bloom sometime between March and July.


  • Cut stems at an angle with sharp flower clippers or a knife. For poppies, use a lighter or a match (Perez uses a flat iron) to gently singe the cut ends. This keeps sap inside but allows for water absorption.
  • Some of these flowers emit a sappy substance (in poppies, it is toxic and can kill other flowers). Let the sap drain by putting flowers in water separately overnight before arranging.
  • For a dense, upright arrangement, cut stems so the blossoms are about three inches from the top of the vase. Or fasten flowers loosely with a ribbon or a twist tie and lean them to one side in an extra-wide-mouthed vase.
  • Poppies’ curling stems rule out structured arrangements. Put a bunch in a tall vase for a loose, extravagant look, or place two or three stems in a bottle or a decanter.


  • Tulips can grow after they’re cut, changing shape; trim them vigilantly.
  • Tall stems have more leaves, which decompose and pollute the water; change it at least every three days. Alejandro Saralegui, a landscape designer in Wainscott, New York, uses Floralife Crystal Clear, a citric acid formula, to extend the life of blooms. 

tree & shrub blossoms

Fruit trees bear flowers ranging from pure white to hot pinkish red. Some of the most popular are cherry (shown, far left), quince (shown, center), and apple (shown, right). Also look for crab apple, plum, and, for a jolt of yellow, the nonfruiting forsythia bush.


  • Start tall. Height is an advantage of branches; you can always trim as you go.
  • Cut branches on a diagonal (if they’re thick, use pruning shears or shrub pruners). Then split each one up from the bottom about an inch, or use a vegetable peeler to peel the bark off the bottom two inches. Don’t mash them; splitting is less traumatic and allows just as much water in.
  • Mixing varieties is fine, says Saralegui, “but keep things fairly symmetrical―short cherry blossoms with tall dogwood branches will just look strange.”
  • Branch arrangements can be top-heavy. Make sure your container is sturdy enough to resist tipping. For more stability and a wider arrangement, use a shorter, broader vessel.



  • Tepid water is best―cold water delays branches’ already slow blooming. Murk and bacteria accumulate much faster with branches than with stems, so check the water daily (if you use an opaque vase and can’t assess the water, simply expect a shorter life span).
  • Trim branches every few days, splitting or shaving as you go.
  • As with long stems, a tablespoon or a capful of a good floral food helps prolong the spectacle. You can prune out wilted blossoms and adjust your arrangement to suit its new, sparser shape.

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Sunday, May 8, 2011


 I posted this cute clip on

a few years ago and thought how fitting for today!

Happy Mother's Day!
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