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.

Monday, March 19, 2012

Embellished Easter Eggs

Dressed Up Eggs
Transform wooden eggs into charming Easter gifts or special decorations
that you can display for years to come—no dye required!
Project via All You

You will need:
   (makes 1 egg)
  • Cloth measuring tape
  • Ruler
  • Wooden craft egg (at craft stores and (amazon.com)
  • 6" x 6" sheet patterned origami paper (at craft stores and amazon.com)
  • Pencil
  • Small, sharp scissors such as embroidery or cuticle scissors
  • Small fine-tipped or foam paintbrush
  • Craft glue such as Mod Podge
1.  Measure length and circumference of craft egg. Add ¼" to length measurement and 1/8" to circumference measurement. Use these measurements and ruler to draw a rectangle on origami paper. Cut out rectangle.

2.   Fold rectangle in half lengthwise so patterned side faces inward. Use pencil and ruler to draw a line parallel to fold and ¼" above it.

3.   Lay ruler along long edge of rectangle, opposite fold. Mark off ¼" increments down entire edge.

4.   At each ¼" mark, cut into paper (through both layers) toward fold, being careful not to cut beyond the line above fold. Unfold paper.

5.   Use brush to apply thin coat of craft glue down fold line of paper's plain side. Wrap paper lengthwise around center of egg, patterned side out and cut strips facing up and down; press against egg to adhere.

6.   Beginning with top half of egg, cut one strip so it just reaches tip of egg. Brush underside of strip with glue, and press gently to adhere to egg. Work carefully to achieve a neat, attractive result.

7.  Repeat Step 6 on every other paper strip on top half, smoothing each into place on egg as you go.

8.   Once every other strip on top half of egg has been glued into place, repeat process with remaining strips on that half, trimming strips as necessary to fit spaces. Once all strips on top half have been glued, apply a thin coat of glue over entire half of egg to seal.

9.   Repeat Steps 6 through 8 on bottom half of egg. Allow egg to dry completely (until it no longer feels tacky) before displaying.

Share |

Tuesday, March 13, 2012

Tuesday Tip - Best Drain Cleaner

Get the How-To

Share |

Wednesday, March 7, 2012

Easter Cupcakes

Bunny Tail Lemon Cupcakes
image via pottery barn kids

  This recipe was featured in Pottery Barn Kids via Amanda Haas

a cookbook writer, recipe developer, and founder of the website One Family One Meal.

Citrus Cupcakes with Lemon Buttercream Frosting

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp lemon zest
  • 1 tsp lemon juice, freshly squeezed
  • 1/2 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • For the frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups confectioners sugar
  • 2 tsp lemon zest
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tbsp milk
  • 1/4 tsp vanilla
  • pinch of salt
Preheat the oven to 350°F. Prepare a cupcake tin with 12 liners.

Combine the butter and sugar in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugar until light in texture, about 2-3 minutes. Add the eggs one at a time and beat until incorporated, scraping down the sides if necessary. Add the lemon zest, juice and vanilla, beating one more time to incorporate.

Sift together the flour, baking powder and salt. Add half the flour mixture and half the milk to the sugar mixture and blend just until combined. Scrape down the sides, then add the remaining flour and milk and mix until the batter comes together uniformly.

Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake on the middle rack of the oven for approximately 20 minutes. Cupcakes should be firm but springy to the touch and slightly golden on top. Allow to cool completely before frosting. Frost each cupcake with a generous amount of the buttercream.

For the frosting:
In the bowl of a stand mixer fitted with the whisk attachment, cream the butter on medium speed until light and fluffy, scraping down the sides if necessary. Add 1 cup of the confectioner’s sugar, the zest and the lemon juice. Beat on medium speed until combined. Add the additional cup of confectioner’s sugar, the milk, the vanilla and a pinch of salt. Beat again until smooth. Taste, adding more confectioner’s sugar or a little more milk to reach the desired sweetness and consistency.

a note from Amanda ...
Adding fresh lemon zest and juice to a classic vanilla cupcake lends wonderful brightness. Orange or lime zest can also be used. The lemon buttercream frosting can be made a few days ahead and kept covered in the refrigerator. Simply let it soften to room temperature before frosting.
I love serving cupcakes at parties. Ready-to-serve individual treats make each child feel special, and portions are kept in check.
I love serving cupcakes at parties. Ready-to-serve individual treats make each child feel special, and portions are kept in check. A tiny piece of cotton candy is a simple way to add visual delight.

Share |