I’m happy to say that my daughter is just finishing up her first year in school. Kindergarten has been a wonderful experience for her as well as for me. I’ve really enjoyed volunteering in her class and meeting all of the other children. Her teacher has made it very easy for me to be a part of this important year in my daughter’s life. For that reason, I really want to do something special for her as an end of the year gift. The entire class is donating money to get her a digital camera that she wants to have for her classroom to take on field trips and to capture various activities. But, I’d like to also get her something special that she and her family can enjoy.

So, I’m going to make her one of my famous “Cream Cheese Pound Cakes” and give it to her in Emerson Creek Pottery’s Large Blueberry Loaf Pan. To continue with the theme, I thought I would buy an Emerson Creek Pottery Blueberry Drizzle Bottle and fill it with blueberry syrup from the grocery store. She can then serve up her pound cake with a drizzle of blueberry sauce on it to her family. I’ll fill an Emerson Creek Pottery Blueberry Bowl with some fresh blueberries and serve it all on an Emerson Creek Pottery Large Frilly Blueberry Tray.

I think she will love the blueberry serving pieces and I already know she likes my pound cake because I tried it out on her over Christmas. Try it for yourself and let me know what you think!

Cream Cheese Pound Cake

1 1/2 cups butter, softened
1 (8 oz.) package cream cheese, softened
3 cups granulated sugar
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1/8 teaspoon salt

Beat butter and cream cheese at medium speed with an electric mixer about two minutes or until creamy. Gradually add sugar, beating five to seven minutes. Add eggs, on at a time, beating until yellow has disappeared. Add vanilla and mix well.

Combine flour and salt in a separate bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured loaf pan.

Bake at 300 degrees for 1 1/2 hours or until a wooden toothpick inserted in the center of the cake comes out clean. Cool in a pan on a wire rack for 10-15 minutes; remove from pan, and cool completely on a wire rack.

Enjoy!

Now is one of the best times of the year to plan a trip to the Peaks of Otter. If you love the vibrant purple blooms of the Catawba Rhododendron or the soft pink blooms of the Mountain Laurel, plan your trip for one of the first two weeks in June!

If you have never visited the Peaks of Otter, allow me to introduce you. These magnificent mountains are located in Bedford, VA on the Blue Ridge Parkway. While there, you will be able to hike on a variety of trails or fish in beautiful Abbott Lake. The Peaks of Otter hiking trails range from easy (a one mile hike around Abbott Lake) to strenuous (one and a half miles to the summit of Sharp Top). You can even get on the Appalachian Trail from the Blue Ridge Parkway near the Peaks of Otter.

If fishing is your preference, you can fish for catfish, small mouth bass, golden shiners, sunfish and blue gills. Take your catch home for dinner or save some effort by dining in one of their two restaurants. Whatever you do, you are sure to enjoy your stay.

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I hope you and your friends or family will get to enjoy the Peaks of Otter this year. To remember your stay, you may want to order one of Emerson Creek Pottery’s handpainted pieces of the Peaks of Otter. Click on the picture of Emerson Creek Pottery’s Summer Peaks Round Tray at left to learn more about the history of the Peaks of Otter and see how you can own one of these collectible pieces.

Over the years I have attempted to incorporate various houseplants in my home. I love the look of real plants and the feeling I get when a plant I care for actually flourishes. I’ve learned that houseplants rely on many of the same things as outdoor plants. For one thing, location in a house is important since some plants need direct sunlight, others diffused light and still others seem to be okay in a dim bathroom with no windows at all.

One plant that has worked really well for me is the African Violet! This plant is a lot like me. For one thing it seems to like the temperature in the house to be about the same as I do, about 70 degrees F. It doesn’t like to get too hot (over 80 degrees F) or too cold (under 60 degrees F).

The lighting that the plant prefers is perfect for my kitchen window. It needs sunlight but it shouldn’t be too harsh. One way to check this is to put your hand between the plant and the window with the back of your hand toward the window. If your hand gets too hot then that is not a good place for your African Violet as the leaves may get scorched.

The African Violet is a little picky about the way it wants its water. According to the African Violet Society of America, it is important to not OVERwater your plant or the plant could experience root rot or crown rot. You are also not supposed to get water (aside from occasional spritzing) on the leaves of the African Violet as it can cause blemishes on them.

I’m excited to say that Emerson Creek Pottery is currently developing a ceramic pot that will make watering African Violets much easier! It has long been recommended that these plants be watered from the bottom. Our new design consists of an unglazed ceramic insert that goes into the bottom of a pot. This insert allows water to slowly seep into the liner which holds the pot for your African Violet. Now the African Violets can stay at a constant moisture level which they prefer.

I’d like to know what you think about this idea and if you have any experience with African Violets yourself. As soon as I have a picture of this new African Violet pot available, I will add it to my post. If you would like to read more about the African Violet you may enjoy visiting the African Violet Society of America’s website at www.avsa.org.

We all know how beautiful cut hydrangeas look in bud vases this time of year. I was looking forward to updating my guest bathroom with fresh cut flowers now that the weather has warmed up. Unfortunately, my poor hydrangea bushes were victims of the late Spring freeze we experienced here in Virginia. Since my garden is lacking for any other specimen that would make a nice cut flower, I’ve decided to come up with a new use for my Emerson Creek Pottery Bud Vase this year.

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You may have noticed Reed Diffusers in many specialty stores over the last couple of years. If you haven’t seen them, they are basically little vases that contain a fragrance oil with reeds inserted. The reeds soak up the oil and diffuse the fragrance throughout your home. These are ideal for me as I love the smell of burning candles but with small children and a forgetful mind they have become a hazard.

I found a website that sells all of the supplies needed to create my own Reed Diffusers, www.wellingtonfragrance.com. I love the fact that I can still use my Iris Bud Vase in my bathroom! In fact, at only $14.00 each, the bud vases would make a nice gift for someone as a “create it yourself” gift. Let me know if you try this at home. I’d love to know what fragrance you choose. I’m trying decide between the Ocean fragrance and Georia Peach. Maybe I’ll try both!

Are you looking for a simple and delicious dip for your Cinco de Mayo celebration? Here is my favorite dip and the one my friends always insist that I make! It is great served with nacho chips or try it with your favorite crackers. Don’t forget to serve this dip in our Frilly Pie Plate with your chips or crackers in our Cracker Baskets.

Taco Dip

1 can bean dip (found in grocery stores near the chips)
1 8 oz. block of cream cheese (softened)
1 T. taco or southwest seasoning (or more to taste)
1/2 cup sour cream
1 garlic clove, pressed
1/2 cup cheddar cheese
1 scallion sliced thinly
1/2 cup black olives sliced(optional)
1/2 cup diced and seeded tomatoes (optional)

Line the bottom of your Emerson Creek Frilly Pie Pan with the entire can of bean dip. In a separate bowl mix your softened cream cheese, taco seasoning, pressed garlic clove, and sour cream. Spread on top of bean dip. Top the cream cheese mixture with cheddar cheese.

Bake at 350 degrees for 15 minutes or until the cheese melts. Remove from oven and top with remaining ingredients. Pour your chips into the cracker basket and prepare to WOW your guests!

Are you trying to put together a kitchen with a French Country flair? You may be incorporating elements such as wrought iron lighting fixtures, stone or clay floors and natural or aged wood furniture. But one thing is for certain, you most definitely have been considering adding Rooster motifs to your room.

Emerson Creek Pottery has a charming line of ceramic pottery with our exclusive Rooster design. Our dinnerware would look amazing on red plaid placemats in your kitchen. Or you could try a Rooster Frilly Fruit Bowl filled with Red Delicious Apples placed on your table for a simple farmhouse centerpiece. The possibilities are endless with our wide array of Rooster pieces. Just click on the picture at right and it will take you to our entire Rooster selection!